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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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Timbale used to be a French word that describes a silver or gold container, but now its main meaning is to describe a cooked dish that is baked and then turned out of it's baking dish to make for more spectacular serving. Ingredients:
25 g butter (1 oz) |
1 onion, finely chopped |
900 g spinach, washed and roughly chopped (2 lb) |
150 ml milk (1/4 pint) |
150 ml cream (1/4 pint) |
4 eggs |
50 g gruyere cheese, grated (2 oz) |
50 g fresh breadcrumbs (2 oz) |
1 pinch nutmeg |
salt |
pepper |
tomato (to garnish) |
Directions:
1. Pre heat oven to 180 C (350 F).
2. Melt the butter in a pan, saute the onion and cook until soft but not brown.
3. Add the spinach and cook for a further 5 minutes until soft, stirring once or twice.
4. Add the milk and cream and heat gently without boiling.
5. Beat the eggs in a bowl, take the spinach mixture off the heat and add the eggs, cheese, breadcrumbs, nutmeg, salt and pepper.
6. Transfer the mixture to a greased 1.1 litre (2 pint) ring mould (Bundt tin) and cover the mould with foil.
7. Place the ring mould in a roasting dish that is half filled with hot water.
8. Bake at 180 C (350 F) for 1 1/4 hours until it is firm to the touch and a knife inserted in the middle comes out clean.
9. Turn the Timbale out onto a flat serving dish and garnish with slices of tomato.
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