Butternut & Spinach Bake

This dish pairs the sweet softness of the butternut with the savoury creaminess of the spinach and onion.  Below the recipe, I’ve included ways to adapt this recipe.


  • 1 whole butternut (1kg)
  • 200g Spinach
  • 1 onion
  • 4 Tbsp Flour
  • 4 Tbsp butter
  • 250-300ml milk
  • Rosemary (optional)
  • Grating of nutmeg


  • Turn oven on to 180C

Preparing the veg:

  • Dice the onion
  • Rinse & chop the spinach
  • Peel and slice the butternut, coat with oil and sprinkle some salt.
  • Lay butternut on a baking sheet and put in the preheated oven for approximately 20 minutes (Time depends on the thickness of your slices – check to see when it is done).
  • Saute the onions with some salt, then add chopped spinach.  (cook until liquid is mostly evaporated). Add herbs and a grating of nutmeg if you like.

White Sauce:

  • In another pot, add the flour and the butter, and stir with a wooden spoon or whisk until it forms a soft delicious ball.
  • Add the milk.  Leave the milk to heat up before you stir. Once it starts getting little bubbles around the side of the pot, you can gently whisk it to combine with the roux (flour & butter).  If you get lumps, just use an immersion blender to smooth.  It must be thicker than a normal white sauce, as the spinach releases some water).
  • Add the white sauce to the spinach & onion, and stir through.
  • Assemble the bake: layer slices of butternut on your dish, then add creamed spinach, and sprinkle feta , and repeat.  Top with creamed spinach and feta.
  • You can freeze or bake immediately to melt the cheese and get it piping hot


Make it paleo: instead of using a standard white sauce, you can use cauliflower & coconut milk (or bone broth) sauce. Replace cheese with bacon, or chicken.

Make it quickly: You can use cream instead of white sauce (the dish will be saucier), or you can use frozen creamed spinach and pre-cut butternut.


Did you try this recipe?  Let me know how it turned out, and what tweaks you made!


Kitchen Disasters

Some mistakes are essential to being a better cook… they happen because (drum roll):

  • you’re cooking
  • you’re experimenting
  • you’re learning

People who are too afraid to make mistakes are often those that don’t cook much, because they’re too worried that the end results won’t be perfect… but what is there to lose, really?

These are some of my memorable fails..

My first turkey was cooked beautifully, and had a little extra gift wrapped up inside – I’d forgotten to take the giblets out, and roasted them inside the turkey, still in their packet! (Thankfully the packet didn’t melt).

That didn’t stop me from experimenting, though, and a few Christmases later I made this:

  • Lemon curd and dukkah tartlets
  • Turkey with Chocolate Rooibos Gravy; served with couscous, apricot & leek, and towers of fruit & berries with goats cheese.
  • Christmas pudding with chili jam and Masala (the spice) butterscotch sauce.

THAT was a triumph (thank you to Woolworths Taste for that meal plan) and, despite the complex sounding menu, it was quick to prepare and I spend an hour at the pool before our guests arrived on Christmas day (this will only make sense to South Africans and Australians).

Here are some tips to ‘fix’ those recipes that aren’t quite up to scratch:

Flavourless Food:

Salt – If the flavour is watered down, take a spoon of the food, add a pinch of salt, and taste it. Salt brings out the flavour of other food, which is why it’s so popular.

Browning meat – when it comes to meat, there’s an adage “No colour, no flavour”.  The delicious smell of cooked steak comes from the caramelising of the meat. “Sealing” your meat before you roast it does nothing to keep the juices in, but it does create flavour and add an amazing dimension to your food.

Herbs – for soups and stews, add a bay leave to the liquid. This is also a winner when boiling potatoes.  The rule of thumb is to add dried herbs at the beginning of cooking (rub them as you put them in), and fresh herbs at the very end (so they don’t lose their fresh flavour)

Spices – Mix up your own. Don’t rely on store bought. When I finally made my own curry spice blend instead of relying on the boxes, I was introduced to a whole new world of yum.  In fairness, the curry boxers have upped their game and there’s a much better selection, but there’s nothing that beats your OWN spice blend – for flavour AND for bragging rights.

General Rule – If you pay attention to the flavour of every element and stage of the cooking, the end result will be good.


Prep:  Before you actually start cooking, get all your ingredients measured out and chopped, etc.  (it’s called “mise en place”, which means everything in its place).  I know, it means more bowls, and it seems like a bit of a mission, but once you get cooking, you can concentrate on the food, and it REALLY helps you to not feel flustered, especially if you find out that you’re missing the essential ingredient.

Burned food:  As soon as you realise you’ve burned the food at the bottom of your pan, DON’T try to stir or take the food that has stuck to the bottom out of the pot. Just tip the food into another pot as quickly as possible.  Open the doors/windows to get rid of the smell, and taste the stew once you’re somewhere that you can’t smell the burn.  If the food is burned throughout, there’s not much you can do apart from eat something else, or drink lots of beer with it (it seems to work at braais?).

Oversalted food: it’s difficult to fix a meal that has been salted with a heavy hand.  Some people say add milk (or white sauce) or potato, and that works to a degree, but not entirely. To get it right, you’d have to add more food to your salt.  If it is a saucy dish, then you could possibly fry up some of the vegetable base of the dish, blend it and add to the sauce. That way you can extend the sauce without compromising the flavour too much.   If the veggies are too salty from being cooked in oversalted water, you can blend them and keep them for another time (freeze and add to a stew or soup instead of salt).  To avoid over-salting, salt your food in stages – don’t add all the salt at the beginning of a stew, as the sauce will reduce, and the flavours intensify.  Add a little at the beginning and taste as you go.  Caution – the more often you add salt and taste, the more desensitised you will be to the salt, so don’t check too often.

Mistakes to Avoid:

  • Using a blunt knife:  you are more likely to slip and cut yourself.
  • Skipping the kitchen hygiene:  Salmonella and E.Coli: Enough said.
  • Sticking to the rules religiously: Where’s the fun in that?
  • Taking on complicated recipes when people are coming: This is the time to be showing off the dishes that you’ve perfected. Spend less time in the kitchen, and more time socialising.

Do YOU have any mistakes that you would like to avoid repeating, or that you successfully solved?  Let’s hear them!