Recipe by kiwidutch
Posted for RecipeZaar World Tour 2006. "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. ZWT REGION: France.
Top Review by Outta Here
This was delicious, but had too much moisture from the spinach. It "rose" nice and high, but collapsed after turning onto plate, and water ran around it. Next time I will saute spinach separately and squeeze moisture out before adding it to rest of 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
- tomatoes (to garnish)
Directions See How It's Made
- Pre heat oven to 180 C (350 F).
- Melt the butter in a pan, saute the onion and cook until soft but not brown.
- Add the spinach and cook for a further 5 minutes until soft, stirring once or twice.
- Add the milk and cream and heat gently without boiling.
- Beat the eggs in a bowl, take the spinach mixture off the heat and add the eggs, cheese, breadcrumbs, nutmeg, salt and pepper.
- Transfer the mixture to a greased 1.1 litre (2 pint) ring mould (Bundt tin) and cover the mould with foil.
- Place the ring mould in a roasting dish that is half filled with hot water.
- 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.
- Turn the Timbale out onto a flat serving dish and garnish with slices of tomato.