Did you ever feel impressed by a nice supplement? We often crave only the other half of the court. This interpretation of two side dishes becomes a nice light meal looking for his drink!
Classic Spinach dip with baked potato and Cheese the Queen Classic.
250 g fresh spinach
½ cup of soy milk
1 clove of garlic
1 tbsp coconut butter
½ tablespoon flour
Nutmeg, salt, pepper
2-3 baked potatoes (cooked)
CHEESE THE QUEEN classic
Heat the oven to 200-220 °C. Cook the potatoes in the oven as desired or pack each potato in aluminum foil and bake for about 1 hour. Add ½ CHEESE THE QUEEN Classic, Garlic Clove and Soy Milk to Blender and mix. Brew the spinach for about 3-4 minutes with 1-2 tablespoons of water over low heat. Strain and keep the water. Allow the spinach to cool well and then cut large. Heat coconut butter in a bowl, reduce heat, season with nutmeg, pepper and salt. Add the flour after one minute and stir until it is baked. Add the mixture of ½ CHEESE THE QUEEN Classic, garlic and soy milk and stir. Add the water from the spinach and mix together. Simmer on low heat for 2-3 minutes. Add the sliced spinach and, if necessary, a glass of water. Stir well and remove from heat.
Put a baked potato on a plate. Dissolve with a fork in the middle, pour in the hot spinach dip, scrape off the rest of CHEESE THE QUEEN Classic and sprinkle with chili as desired.
It can be wonderfully combined with wheat beer or wine!
Cheese the Queen