Spinach Pea And Red Pepper Timbales Food

LESSONS WORTH SAVORING SPINACH TIMBALES

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.

SAUTEED SPINACH WITH ROASTED RED PEPPERS

Steps:

• Heat the olive oil in a large saute pan over medium heat. Add the crushed red pepper and garlic and cook briefly, about 1 minute, being careful not to brown the garlic. Add the spinach and cook until wilted. Add the roasted red peppers, season with salt and pepper and toss to combine.

SAUTEED SPINACH AND PEPPERS

Steps:

• In a large skillet, heat oil over medium-high heat. Add red pepper; cook and stir for 1 minute. Add onion and garlic; cook 1-1/2 minutes longer or until onion is tender. Add remaining ingredients; cook and stir for 1-2 minutes or until spinach is just wilted.

SPINACH TIMBALE

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

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.

ELEGANT SPINACH TIMBALES

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.

MINTED GREEN PEA TIMBALES

Steps:

• Dissolve all but 1/4 teaspoon salt in large pot of boiling water. Add peas. Blanch 2 minutes. Drain and rinse under cold water. Chill and drain thoroughly. Puree in blender or food processor the peas, mint, and sugar remaining salt and pepper until smooth. Continue to puree while adding egg whites 1 at a time. Pour in cream. Blend until combined.
• Divide mixture among 6 greased 1/2 cup ramekins or custard cups. Set ramekins in baking pan. Add boiling water to pan to halfway up sides of ramekins. Cover with foil and vent. Bake in a preheated 350 degree oven for 30 minutes or until toothpick inserted in center pulls clean. Let set a few minutes. Run sharp knife around edges and invert onto serving dish. Garnish with mint sprig and dollop of sour cream or creme fraiche.

VEGETABLE TIMBALES

Steps:

• Preheat the oven to 375 degrees F. Prepare 1 batch of corn custard and set aside. Dry roast all the vegetable rounds until wrinkly, but not too brown. Let cool. Meanwhile, spray 8 souffle dishes with pan coating. Line the edges of the dishes with the leeks horizontally. Arrange 3 to 4 carrot rounds on the bottom of each dish making a "flower." Follow layers in this order: zucchini, tomatoes, eggplant, yellow squash, and red peppers. Place the rounds in concentric circles fully covering the previous layer.
• Ladle the corn custard over the entire timbale. Once the custard is up to the lip, cover with spinach leaves. Press the leaves lightly into the custard to coat.
• Cover with foil and bake until the custards reach a temperature of 150 degrees F.
• Put corn in a bowl. In a separate bowl, beat the eggs with the cream, just enough to blend and add to the corn. Add the remaining ingredients and blend. Pour over timbales and bake.

GREEN PEA TIMBALES

Steps:

• Beat the eggs slightly, just so the yolk and whites are mixed.
• Add the milk which has been mixed with the seasonings.
• Add the rest of the ingredients.
• Mix well.
• Pour into greased timbales mold or muffin cups.
• Bake at 300 degrees for 30-40 minutes or until firm.
• Serve with tomato sauce, sweet corn, red sweet peppers.

SPINACH TIMBALES

Steps:

• White Sauce: Melt butter in a saucepan; add flour and salt, stirring constantly until smooth.
• Add the milk, stirring constantly and cook for 5 minutes.
• Put the spinach through a course sieve.
• Then beat your eggs just slightly; add the melted butter, seasonings, and milk to the eggs.
• Add the spinach.
• Pour the mixture into greased baking dish, ramekins, or pyrex glass custard cups, and place in a pan of hot water.
• Bake at 325°F until firm.
• Serve with a white sauce if desired.