Creamed Spinach with Nutmeg



  • 2 tbsp rapeseed oil
  • 2 shallots, chopped
  • 2 cloves garlic, chopped
  • 150ml Kerrymaid Double
  • 400g washed baby spinach
  • 1 large pinch ground nutmeg
  • Salt and pepper


  1. Place a large sauté pan on the stove and turn the heat on low. Add the oil followed by the shallots and cook for 6-8 minutes or until translucent.
  2. Next add the garlic and cook for 1 minute before adding the Kerrymaid Double.
  3. Allow to come to the boil before adding the spinach. Cook the spinach until wilted.
  4. Season well with salt, pepper and nutmeg before blending to a rough puree.
  5. Grate over a little more nutmeg and swirl with Kerrymaid Double before serving.

Steam Sauteéd Fresh Asparagus#yourdairygold

dgold asparagus mar 16

If you’re after some asparagus tips to get everyone eating their greens, try this steam sautée method. It’s quick, simple and will give you perfectly cooked asparagus that’s delicious with most meat (especially chicken) and fish dishes.


  • 60g / 4tbsp Dairygold or butter
  • Shoots of asparagus (around 4 small handfuls per person)
  • 100ml stock
  • Salt and pepper (to taste)


Trim off the tough ends of the asparagus.

Melt the Dairygold in a saucepan over a medium heat.

Add the trimmed asparagus and pour in around 100ml of stock.

Cover the saucepan, bring it to the boil and allow it to cook for 4-5 mins.

Serve with a pinch of salt and pepper and a dollop of Dairygold on top.

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