This is the first time I come across this name 'Spinach Timbale' from a cookbook ~ Natural Gourmet's Kitchen. I'm not sure of the origin of this 'Spinach Timbale' but after googling for a while learn that 'Timbale' is a cooked dish that is baked and then turned out of it's baking dish to make for more spectacular servings and some said it's also prepared into individual ramekins. Anyway, if you're my regular reader, you must have know that I usually like to go for quick and easy recipes. Since I have all the ingredients on hand, I went ahead to prepare this dish as an afternoon snack as I was quite curious about the taste. It didn't disappoint me at all when the finished product came out of the oven. This 'Spinach Timbale' tasted rich and soft like a custard, and moreover both the spinach and carrot are my favourite and versatile vegetable ingredients. Perhaps next time I'll add some cheddar cheese to go with it. Hope you enjoy this post and have a wonderful ahead!
200g Spinach leaves
50g Carrot, cooked and cut to small
170g Whipping cream
1/4 tsp Nutmeg
1/4 tsp Pepper
1 tsp Salt or to taste
- Rinse spinach leaves thoroughly and cooked in boiling water, cool down in ice water and drain well and squeeze out any excess water before pureed.
- Puree spinach leaves and all the ingredients together in a food processor till fine and add cut carrot into it and mix well..
- Spoon the mixture into buttered moulds,
- Put bain marie in the moulds and bake at preheated oven 190 degrees C for about 15-20 minutes or until firm.
- Remove bain marie from mould and let it cool down a little then run a knife around the inside of mould to loosen the Timbale.
- Invert on serving plate, gently lift off mould.
- You may also squeeze some lemon or orange juice over Timbale when serve.
Labels: Eggs/Tofu n Vegetables, Salad n Snacks