Food, food, food! We sat on the beach in Phuket, eating Pad Thai. Sorry to say, I did not like it (must be my delicate tastebuds, since both Thais and foreigners alike rave over street Pad Thai at 80baht a plate). I did not like eating rice sticks with lots of flavourings and crushed peanuts. Nutritionally, it is bankrupt. We moved on to fried pancakes and bananas with nutella and honey. They tasted a whole lot better, but the pancakes were nutritionally bankrupt, too. These types of food fill you up, might taste delicious even, but there is not much nutrients in them, just carbs. And help, my 14 year old is growing at a phenomenal rate, she needs good proteins!
And so this amazing dish that I recently learned from my German-Indonesian friend, Inge, who lives in Jakarta. I will be eternally grateful to her. It is so simple to make, and is full of goodness. And what I love about it is, it is a storecupboard dish. I always have frozen spinach in the freezer and UHT cream in the larder, so no hassle whatsoever to rustle up this goodness.
1. Spinach, frozen ones that you get in bags will do, too
2. Chopped onions (my version, not Inge’s)
4.Full cream (about 100ml)
5. Milk (about 100ml)
6. 1 tablespoon flour
7. Grated nutmeg
8. Free-range eggs
9. Sea salt and freshly ground black pepper
Saute the chopped onion in butter until translucent. Roughly chop the spinach, add to the pan. Add the flour and grated nutmeg. Add seasoning, and then add the cream and milk. Adjust for a thick, slurry-like consistency.
Spoon into oven-proof dishes. Crack an egg or two on top of each. Bake until the egg whites are cooked and the yolks slightly runny.