SPINACH, PEA AND RED PEPPER TIMBLAES
Steps:
- In a small skillet cook the bell pepper in the butter over moderately low heat, stirring, until it is softened, remove the skillet from the heat, and let the mixture cool. In a food processor puree the spinach, the peas, and the chervil with the broth, the sugar, the black pepper and salt to taste. In a bowl combine well the puree, the bell pepper mixture, and the eggs and divide the mixture among 8 buttered 1/2 cup timbale molds. Put the molds in a baking pan, add enough hot water to the pan to reach halfway up the sides of the molds, and bake the timbales in a preheated 400°F oven for 35 minutes, or until a knife comes out clean. The timblaes may be made 1 day in advance and kept covered and chulled. To reheat the timblaes unmold them into a glass baking dish large enough to just hold them, add about 2 tablespoons hot water to the dish, or enough to barely cover the the bottom, and reheat the timblaes, covered with foil, in a preheated 500°F oven for 15 minutes. Invert the timbales onto a platter.
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Dortik98FX
[email protected]I'm not a fan of spinach, but I'm willing to try this recipe because it looks so good.
scelosfisosipho Mthungwa
[email protected]This recipe looks delicious! I can't wait to try it.
Mokim Rain
[email protected]I'm not sure what went wrong, but my timbales didn't turn out right. They were too dry and the filling was bland.
erlie I
[email protected]These timbales were a great way to use up some leftover spinach and peas. They were quick and easy to make, and they tasted delicious.
Krato C. U. M Enforcement
[email protected]I'm always looking for new and exciting recipes, and these timbales definitely fit the bill! They were so easy to make and they turned out so beautifully. I can't wait to make them again.
M Bilal M Bilal
[email protected]These timbales were delicious! I made them for a party and they were a big hit. Everyone loved the combination of flavors and textures.
Ghaffar Sultaniji
[email protected]I followed the recipe exactly and the timbales turned out perfectly! They were light and fluffy, with a delicious cheesy filling. I served them with a side of roasted vegetables and they were a hit.
Mohammed Bashiir
[email protected]These timbales were easy to make and turned out great! I used frozen spinach and peas, and they worked just fine. I also added a little bit of garlic powder to the ricotta cheese mixture, which gave it a nice flavor boost.
Sandisiwe Malingatshoni
[email protected]I'm not a big fan of spinach, but I loved these timbales! The red peppers and peas added a nice sweetness and crunch that balanced out the spinach. I'll definitely be making these again.
Loziyo Bazitye
[email protected]These timbales were a hit with my family! The flavors of the spinach, peas, and red peppers paired perfectly, and the ricotta cheese added a creamy richness. I will definitely be making these again.