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.
- Ready In:
- 1hr 40mins
- 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)
- 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.
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Thank you, Thank you, Thank you, as i didn't have any cream left, i used plain yogurt, as suggested i made some fresh breadcrumbs, and we had the "timbale" today, with tomatoes (cold) it was very "fin, fondant, delicieux" ! my picture is not very pretty, because i didn't slice my spinach timbale correctly, but it was vraiment bon. Oh! i added 1 tablespoon of old fashioned mustard ( the one prepared with seeds)1Reply