Best 2 Spinach Timbale Recipes
**Spinach Timbale: A Culinary Symphony of Flavors and Textures**
Spinach timbale is a delectable dish that combines the vibrant flavors of spinach with a creamy, rich filling, encased in a golden-brown crust. This culinary masterpiece is a symphony of textures, where the tender spinach and velvety filling contrast with the crispy crust. It's a versatile dish that can be served as an elegant appetizer, a hearty main course, or a delightful side dish. This article presents a collection ofSpinach Timbale recipes, each offering a unique twist on this classic dish. Whether you prefer a traditional Spinach Timbale, a vegetarian version, or a modern interpretation with a touch of gourmet flair, you're sure to find a recipe that suits your taste buds. Get ready to embark on a culinary journey as we explore the art of crafting this delectable dish.
SPINACH TIMBALE
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.
Provided by kiwidutch
Categories Vegetable
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
SPINACH AND MILLET TIMBALE WITH TOMATO SAUCE
A timbale is a molded custard, somewhat similar to a quiche without a crust. It differs from a gratin because it is cooked at a lower heat in a water bath so the sides don't brown and stick to the baking dish, allowing you to unmold it. This one is delicious served with homemade marinara sauce (see recipe).
Provided by Martha Rose Shulman
Categories side dish
Time 2h30m
Yield 6 main dish servings
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees. Bring a kettle of water to a boil. Butter a 2-quart soufflé dish or 6 1-cup ramekins, making sure to butter the bottoms generously, and place them in a baking pan that is deep enough so that you can fill it with enough water to come halfway up the sides of the mold or ramekins.
- Beat the eggs in a large bowl and stir in the remaining ingredients (I usually season with 3/4 to 1 teaspoon of kosher salt). Scrape into the molds, filling them a little more than halfway full.
- Add boiling water to the baking pan, enough to come halfway up the sides of the molds. Place in the oven and bake for 5 minutes, then lower the heat to 325 degrees. Bake small molds for another 40 minutes, or until set and a skewer inserted in the center comes out almost clean. Large timbales will take between 1 to 1 1/2 hours. Make sure the water bath does not boil.
- Remove the timbales from the oven and allow to sit for 10 minutes while you heat the tomato sauce.
- Spoon about 3 to 4 tablespoons of tomato sauce onto each plate if you made individual timbales. Run a knife around the edges of the ramekins and unmold onto the plates. If serving 1 large timbale unmold onto a platter and cut into wedges.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 11 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 472 milligrams, Sugar 5 grams, TransFat 0 grams
Tips:
- Choose fresh spinach: Fresh spinach has a vibrant green color and crisp leaves. Wilt the spinach properly to remove excess moisture.
- Use high-quality cheese: The type of cheese you use will greatly impact the flavor of your timbale. Use a combination of cheeses that melts well, such as mozzarella, cheddar, Parmesan, or Gruyère.
- Season the spinach mixture well: Don't be afraid to add salt, pepper, and other seasonings to the spinach mixture. This will help to enhance the flavor of the timbale.
- Don't overcook the timbale: The timbale should be cooked until it is just set in the center. Overcooking will make the timbale dry and tough.
- Serve the timbale warm: Spinach timbale is best served warm, right out of the oven. You can also make it ahead of time and reheat it before serving.
Conclusion:
Spinach timbale is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover spinach. With its simple yet elegant presentation, spinach timbale is sure to impress your guests. So next time you are looking for a new and exciting way to cook spinach, give spinach timbale a try!
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