What's for supper?

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Bought a whole roasted chicken from Woolies last night.. had half of it.. gave the rest away to one of the beggars at the traffic light this morning.
 
I.am.Sam said:
recipe please ?
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It's really complicated, to the point that I don't think anyone would bother. It has to do with increasing the oxaloacetate excretion from spinach to increase the hepatic acetyl-CoA production, which is a catalyst for ketone release throughout the body. It's also pretty damn delicious.

But basically you cut the hard stalks off the spinach leaf and soak them in a mixture of a little bicarb and hot water for about 30 minutes. You cook the leaves in butter and garlic on a high heat for just a few minutes until wilted. Chuck in garlic towards the end of the cooking. Now stick it in a blender with cottage cheese and smooth Danish feta and pulse until it reaches a very thick stage but hasn't been puréed. Move back to the heat and season with salt, pepper and nutmeg.

Now strain the storks and keep the juice. Place the juice on a stove-top and reduce the liquid by about three quarters. Add cream and boil it off until it begins to thicken. Season with salt, no pepper, and remember that there is salted feta in the other mixture that you will soon combine, so be careful with the salt. Blend the stalks until they're just about a paste and combine with the creamy spinach essence. Allow it to cool a little - combine all ingredients together and serve. The bicarb will also help the creamed spinach stay really bright green...
 
cerebus said:
As promised:

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DJ... said:
It's really complicated, to the point that I don't think anyone would bother. It has to do with increasing the oxaloacetate excretion from spinach to increase the hepatic acetyl-CoA production, which is a catalyst for ketone release throughout the body. It's also pretty damn delicious.

But basically you cut the hard stalks off the spinach leaf and soak them in a mixture of a little bicarb and hot water for about 30 minutes. You cook the leaves in butter and garlic on a high heat for just a few minutes until wilted. Chuck in garlic towards the end of the cooking. Now stick it in a blender with cottage cheese and smooth Danish feta and pulse until it reaches a very thick stage but hasn't been puréed. Move back to the heat and season with salt, pepper and nutmeg.

Now strain the storks and keep the juice. Place the juice on a stove-top and reduce the liquid by about three quarters. Add cream and boil it off until it begins to thicken. Season with salt, no pepper, and remember that there is salted feta in the other mixture that you will soon combine, so be careful with the salt. Blend the stalks until they're just about a paste and combine with the creamy spinach essence. Allow it to cool a little - combine all ingredients together and serve. The bicarb will also help the creamed spinach stay really bright green...
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thanks ...will try this

will try use the understandable parts :D
 
Just remember not to overdo it on the bicarb. About a half a teaspoon for a very full bunch should do it, or maybe even a little less...
 
Buttered brown bread and some fried chips along with some dhal. I'm broke and payday is next week Friday...
 
DJ... said:
It's really complicated, to the point that I don't think anyone would bother. It has to do with increasing the oxaloacetate excretion from spinach to increase the hepatic acetyl-CoA production, which is a catalyst for ketone release throughout the body. It's also pretty damn delicious.

But basically you cut the hard stalks off the spinach leaf and soak them in a mixture of a little bicarb and hot water for about 30 minutes. You cook the leaves in butter and garlic on a high heat for just a few minutes until wilted. Chuck in garlic towards the end of the cooking. Now stick it in a blender with cottage cheese and smooth Danish feta and pulse until it reaches a very thick stage but hasn't been puréed. Move back to the heat and season with salt, pepper and nutmeg.

Now strain the storks and keep the juice. Place the juice on a stove-top and reduce the liquid by about three quarters. Add cream and boil it off until it begins to thicken. Season with salt, no pepper, and remember that there is salted feta in the other mixture that you will soon combine, so be careful with the salt. Blend the stalks until they're just about a paste and combine with the creamy spinach essence. Allow it to cool a little - combine all ingredients together and serve. The bicarb will also help the creamed spinach stay really bright green...
Click to expand...
Doesn't look that complicated...
 
Fillet Chicken marinated in Vital Garlic Soya Sauce and A bit of Worcestershire Shire Sauce.
Woolies packet of steamed Veg.
Butternut.

DELISH!
 
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