Food from the Garden - Summer Salad and Spinach in Cream Sauce
The garden is full of vegetables now, so I made summer salad:
100 g Danish smoked cheese from Funen
1 Dl creme fraiche 18%
½ cucumber, diced (remove the seeds first)
The tomatoes are not from the garden. They are not ripe yet, but they will soon be. Some are slightly red now.
These are a gift from COOP:
|New gift for you|
The New Zealand Spinach is fine now, and I made butter toasted white bread with spinach in cream sauce.
I let the spinach simmer for 5 minutes with the water sticking to the leaves (after having rinsed them three times in water). Drain any remaining water and pour in a splash of whipping cream and a sprinkle of salt. Let cook until the cream thickens, and meanwhile make the butter toast.
New Zealand spinach has the advantage that it doesn't contain oxalic acid , and it sows itself willingly in the garden.