Tomato Timbales With Cheese Sauce Recipes

TOMATO TIMBALES WITH CHEESE SAUCE

Steps:

• Cheese sauce: Melt the butter, then add 1 tablespoon of cornstarch, and mix well.
• Now add 1 cup of milk, and bring it to the boiling point.
• Mix well, and add the cheese, salt, mustard and paprika.
• Stir until the cheese has melted, and pour over the baked timbales.
• Simmer the tomatoes, corn, water, salt and pepper along with the onion, cloves and sugar for 15 minutes.
• Rub through a sive.
• Add the cracker crumbs and slightly beaten eggs.
• Pour the mixture into greased timbale molds or miniature muffin cups and bake at 350 degrees for 20 minutes or until firm.
• Turn out on a platter and pour the Cheese Sauce over them.

CHEESE TIMBALES WITH TOMATO COULIS

Steps:

• Whisk together the milk, eggs, cayenne, salt and pepper. Stir in the cheeses. Spoon mixture into 6 six-ounce ramekins. Place ramekins in a shallow pan and pour hot water around them to a depth of 1 inch. Bake in preheated 350 F oven for 45 minutes until lightly browned.
• While timbales bake, prepare the tomato coulis. Heat the butter or olive oil in a nonreactive pan and saute the onion and garlic until softened. Add the tomato paste, water, thyme, salt and pepper. Stir to blend all ingredients and simmer 3-4 minutes.
• Timbales may be served in the ramekins or turn out onto small plates. Spoon the warm tomato coulis over or around the timbales.
• Serves 6.
• Note: Tomato coulis is delicious on poached chicken or fish.

SUN-DRIED TOMATO AND LEEK TIMBALES

Steps:

• Cook pasta till al dente.
• Preheat oven to 350°F.
• Heat butter and oil, add leek and cook gently for 6-7 minutes until tender.
• Add the sundried tomatoes and oregano and cook for a further 2 minutes.
• Add the leek mixture to the pasta; and stir in the beaten eggs, cream and parmesan.
• Season with salt and pepper and distribute evenly between four greased ramekins.
• Place ramekins in a pan with enough water to reach halfway up their sides, and bake for 25-30 minutes or until set.
• To make the tomato sauce - cook onion and garlic in olive oil until softened.
• Add tomatoes, herbs and wine; cover and cook on medium heat for 20 minutes or until pulpy.
• Blend till smooth or press through a sieve.
• Turn out baked timbales by running a knife or spatula around the rim, and inverting gently onto a plate.
• Pour over sauce and garnish with lettuce and lemon wedges.