Elegant Spinach Timbales Recipes

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SPINACH TIMBALE



Spinach Timbale image

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

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
salt
pepper
tomatoes (to garnish)

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.

ELEGANT SPINACH TIMBALES



Elegant Spinach Timbales image

Make and share this Elegant Spinach Timbales recipe from Food.com.

Provided by daisygrl64

Categories     Breakfast

Time 1h15m

Yield 5 serving(s)

Number Of Ingredients 12

2 (10 ounce) packages frozen chopped spinach
4 eggs
1/4 cup butter or 1/4 cup margarine, softened
1/2 teaspoon salt
1 tablespoon lemon juice
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup milk
1 1/2 cups shredded cheddar cheese

Steps:

  • cook spinach according to package directions, drain.
  • in a small mixer bowl beat eggs at medium speed until foamy (1 to 2 minutes).
  • by hand stir in cooked spinach and remaining ingredients.
  • divide mixture between 5 greased 6-oz custard cups. place custard cups on a rack in a 10inch skillet.
  • add hot (not boiling) water to just below rack.
  • cover, cook over medium heat for 18 to 22 minutes, or until knife inserted in center comes out clean. if water begins to boil, reduce heat to low.
  • meanwhile in a 1-qt saucepan melt 2 tablespoons butter.
  • add flour, mustard, salt and pepper.
  • cook over medium heat until smooth and bubbly (30sec).
  • stir in milk, continue cooking, stirring occasionally until sauce comes to a full boil.
  • stir in cheese until melted.
  • loosen edges of timbales with knife, unmold, serve cheese sauce over timbales.

Nutrition Facts : Calories 260.9, Fat 20.6, SaturatedFat 11.4, Cholesterol 212.7, Sodium 611, Carbohydrate 10.2, Fiber 3.7, Sugar 1.4, Protein 11.7

LESSONS WORTH SAVORING SPINACH TIMBALES



Lessons Worth Savoring Spinach Timbales image

Provided by Bryan Miller And Pierre Franey

Categories     dinner, lunch, main course, side dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons butter
6 cups tightly packed spinach leaves, rinsed and with stems removed (about 1 pound)
Salt and freshly ground pepper to taste
2 cups chopped leeks, white part only, cut into small cubes (about 2 medium leeks)
2 cups thinly sliced white mushrooms, stems removed (about 1/2 pound)
2 eggs
1/3 cup heavy cream
1/4 teaspoon freshly grated nutmeg

Steps:

  • Preheat oven to 375 degrees.
  • Place one tablespoon of butter in a large skillet over high heat. Add the spinach, salt and pepper, and cook, stirring for 3 or 4 minutes. Remove spinach from skillet, drain and keep warm.
  • In the same skillet, add one tablespoon of butter and the leeks, and cook over high heat, stirring, until the leeks are wilted.
  • Add the mushrooms to the pan, and salt and pepper to taste. Return the spinach to the skillet, and cook, stirring, for 3 minutes. Adjust seasonings, set aside and keep warm.
  • In a large mixing bowl, combine the eggs, cream and nutmeg, and beat well with a whisk.
  • Grease four aluminum molds ( 1/3-cup capacity) with the remaining butter. Distribute the leak, spinach and mushroom mixture evenly in the molds. Place them in a deep skillet. Pour the egg mixture over the vegetables in the molds. Add warm water around the molds to about 1/2-inch depth; then, cover them with aluminum foil.
  • Bake for 35 minutes. Remove from the oven and keep warm. To serve, unmold onto the plates holding the roast duck.

Nutrition Facts : @context http, Calories 244, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 19 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 11 grams, Sodium 622 milligrams, Sugar 4 grams, TransFat 0 grams

SPINACH AND MILLET TIMBALE WITH TOMATO SAUCE



Spinach and Millet Timbale With Tomato Sauce image

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

6 eggs
2 cups, tightly packed, blanched spinach* (about 10 ounces blanched; 1 1/2 pounds baby spinach or 3 pounds bunch, on the stem), finely chopped
2 teaspoons chopped fresh thyme leaves
2 garlic cloves, finely minced (optional)
1 cup cooked millet
3 ounces Gruyère cheese, grated (3/4 cup)
2/3 cup 2 percent milk
Salt and freshly ground pepper to taste
1 1/2 cups marinara sauce

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

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