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
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Rena Fiaz Rena Fiaz
[email protected]This recipe is a great way to use up leftover spinach. I also added some chopped mushrooms and zucchini to the filling, and it turned out really well.
Oluchi Gladys
[email protected]I'm not sure what I did wrong, but my timbales didn't turn out as crispy as I had hoped. I think I may have overcooked them slightly.
Raaz Chanda
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The timbales are so delicious and elegant, they're perfect for a special occasion.
alana addie
[email protected]I'm not a fan of spinach, but I really enjoyed these timbales. The tomato sauce and millet helped to balance out the spinach flavor.
Kigula Musa
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the spinach timbales, and they didn't even realize they were eating spinach!
shamas rasul
[email protected]I loved the crispy millet crust on these timbales. It added a nice textural contrast to the creamy spinach filling.
Nabille Abdullah
[email protected]This recipe is a bit bland for my taste. I think I'll add some extra spices next time.
Md.Kamrul Hasan
[email protected]I've made this recipe several times now, and I've never been disappointed. It's always a hit with my guests.
Bernard Richard
[email protected]This is a great recipe for a vegetarian main course. The spinach and millet provide a good source of protein, and the tomato sauce adds a delicious flavor.
Ak KOBIR
[email protected]I'm not sure what I did wrong, but my timbales were really dry. I think I may have used too much millet.
Kendra Phillips
[email protected]This recipe is a great way to use up leftover spinach. I also added some chopped mushrooms and zucchini to the filling, and it turned out really well.
Nasir Kaif
[email protected]I'm not a huge fan of millet, but I really enjoyed this recipe. The spinach and tomato sauce helped to mask the millet's slightly bland flavor.
Sishir Gharti
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The timbales are so flavorful and elegant, they're perfect for a special occasion.
Aiesha Aslam
[email protected]I followed the recipe exactly, but my timbales didn't turn out as crispy as I had hoped. I think I may have overcooked them slightly.
Pilipili Ramadhan
[email protected]This is a great recipe for a healthy and satisfying meal. The spinach and millet are packed with nutrients, and the tomato sauce adds a delicious pop of flavor.
Adam Flores
[email protected]I've made this recipe several times now, and it's always a hit. My family loves the creamy spinach filling and the tangy tomato sauce.
Munir Gujjra
[email protected]This spinach and millet timbale with tomato sauce was a delightful dish! The flavors were well-balanced, and the texture was perfect. I especially enjoyed the crispy millet crust.