Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, kathy's sweet chilli creamed spinach. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Kathy's Sweet Chilli Creamed Spinach is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. Kathy's Sweet Chilli Creamed Spinach is something which I’ve loved my whole life. They are nice and they look wonderful.

Kathy's Sweet Chilli Creamed Spinach Skyewolf Johannesburg, South Africa. Combine soy sauce and sweet chilli in a jug. Add asparagus, tuna, semi-dried tomato, spinach and salt and pepper.

To get started with this recipe, we must first prepare a few ingredients. You can have kathy's sweet chilli creamed spinach using 6 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Kathy's Sweet Chilli Creamed Spinach:

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

Add in spinach and mix well. Now take it in a blender and puree till smooth. Now take it in a pan, add water and mix well. Season with salt, pepper and cumin powder and bring it to a boil.

Instructions to make Kathy's Sweet Chilli Creamed Spinach:

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.

I used more onions and garlic, and grated some fresh nutmeg over it. I didn't use salt or pepper, except for salting the water. This will now be my go-to creamed spinach recipe. Brush the top edge of the pastry with some beaten egg, this will act as a 'glue' when you role it up. When the pastry has softened enough, roll up the pastry, relatively tightly, place seam side down on board.

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