Recipe: Delicious Kathy's Sweet Chilli Creamed Spinach

Kathy's Sweet Chilli Creamed Spinach.

Kathy's Sweet Chilli Creamed Spinach Kathy's Sweet Chilli Creamed Spinach very diverse and own mind sense that unique. Several types of Kathy's Sweet Chilli Creamed Spinach recipes are also enough simple to process and do not pick up long. Although not everyone likes Kathy's Sweet Chilli Creamed Spinach food, currently several people are get attached and like the sundry Kathy's Sweet Chilli Creamed Spinach foods on hand. This can be seen than the number of restaurants that provide Kathy's Sweet Chilli Creamed Spinach as one of the dish. You can cook Kathy's Sweet Chilli Creamed Spinach using 6 ingredients and 3 steps. Here is how you cook it.

Ingredients of Kathy's Sweet Chilli Creamed Spinach

  1. You need 200 grams of frozen or fresh spinach.
  2. You need 2 cup of water.
  3. You need 3 tbsp of sweet chilli flavoured cream cheese.
  4. Prepare pinch of salt.
  5. Prepare 1 tsp of corn starch (maizina).
  6. You need 1 tsp of seasoning of your choice.

Kathy's Sweet Chilli Creamed Spinach step by step

  1. Add water to spinach and pinch of salt, boil for 5 minutes.
  2. Drain spinach, add cream cheese and stir over heat until cream cheese is melted. Add corn starch and keep stirring till sauce thickens. Finally add seaoning to taste..
  3. Variations: use mustard cream cheese or spring onion cream cheese..

Got ingredients for making Kathy's Sweet Chilli Creamed Spinach recipes is also not difficult. You can easily get the main ingredients at the proximate supermarket and indeed on the market. There are many types of Kathy's Sweet Chilli Creamed Spinach that are easy and fast to process into delicious dishes. You can constantly praxis this Kathy's Sweet Chilli Creamed Spinach recipe at home, and can presenting it to your children and extended family. If you wish to cook different foods on our website, we supply various types of food recipes which are of course very delicious and enjoyable to enjoy, please try their.

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