Creamed Spinach

This is a low carb recipe and it is as easy as it gets. It takes a little patience to make the sauce as it takes a while for the sauce to thicken, but it is so worth it.

You need a bunch of spinach, washed, chopped and cooked with chopped onion until all the water has evaporated. Don't add any seasoning at this stage.

Sauce
1 1/2 cup fresh cream
2 T real butter
Salt and pepper to taste
1/2 t mustard powder
Pinch of nutmeg

Put all the sauce ingredients into a saucepan and bring slowly to the boil. Stir occasionally. Let it simmer together until the sauce thickens. This can take up to an hour to thicken.
Pour over the spinach and enjoy.

The same sauce can be used for cheese sauce. Omit the nutmeg and add grated cheddar cheese and allow to melt. Use for cauliflower and cheese sauce.
I love cauliflower, but I must admit, I am not a fan of cauli-rice or cauli-mash. I still prefer it with cheese sauce.

Cottage Cheese

I have come across this method of making cottage cheese. It is ridiculously easy. We use a lot of cottage cheese. My husband just loves cheesecake and buying cottage cheese can become quite costly.
You will need:

Maas
Salt to taste
Any other flavourings you would like to add.

I normally just use salt.

Method.

Line a colander with a cheese cloth. (if you don't have cheesecloth you can use a clean dish cloth)
Put the colander on top of a container, big enough to catch the wey draining from the maas. (the wey can be used to replace buttermilk in recipes. I also read it is good for tomato plants.)
When most of the wey has run off, tie the cloth at the top and hang in the fridge with a container underneath - there will still be a bit of wey draining from your cheese.
Leave for two or three days. the longer it hangs the firmer the cheese will be.
Take out the fridge, add salt and any flavouring you want.
I found that 2 kg of maas will make approximately 700 g of cottage cheese.