Smokekid, Amstelveen, The Netherlands

Smoky Spinach

Smoky Spinach with the Smokekid

Yesterday I added a smoky flavour to raw spinach before panfrying it. In combination with a nice piece of baked cod, that was top! And done in no time, just kept the spinach with the added smoke 3 minutes under plastic wrap and ready. Afterwards I put the pipes of the Smokekid in the dishwasher. I’m certainly going to do this more often! Salad tip: Blow some smoke with the Smokekid over baby spinach, add some walnuts and crumbled Roquefort cheese and finish with a french dressing. Delicious!

This post is also available in: nlNederlands

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