Spinach Timbales Recipe
Ingredients
| Frozen spinach package | 3 , thawed | |
| Eggs | 3 | |
| Light cream | 2/3 Cup (16 tbs) | |
| 1/2 cup garlic and herb cream cheese 125 mL | ||
| Dijon Mustard | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Hot pepper sauce | 1/4 Teaspoon | |
| Sweet yellow and red pepper triangles | ||
Directions
Line bottoms of 8 greased muffin cups with circles of waxed paper.
Set aside.
Squeeze out excess moisture from spinach.
In blender or food processor, puree spinach, eggs, cream, cream cheese, mustard, salt and hot pepper sauce until smooth. (Recipe can be prepared to this point, covered and refrigerated for up to 1 day.)
Spoon spinach mixture into muffin cups; place pan in larger pan and pour in enough hot water to come halfway up cups.
Bake in 375°F (190°C) oven for 20 to 25 minutes or until firm to the touch.
Remove from larger pan and let cool for 5 minutes.
Run knife around timbales and invert onto serving plate; peel off paper.
Garnish with yellow and red pepper.
Set aside.
Squeeze out excess moisture from spinach.
In blender or food processor, puree spinach, eggs, cream, cream cheese, mustard, salt and hot pepper sauce until smooth. (Recipe can be prepared to this point, covered and refrigerated for up to 1 day.)
Spoon spinach mixture into muffin cups; place pan in larger pan and pour in enough hot water to come halfway up cups.
Bake in 375°F (190°C) oven for 20 to 25 minutes or until firm to the touch.
Remove from larger pan and let cool for 5 minutes.
Run knife around timbales and invert onto serving plate; peel off paper.
Garnish with yellow and red pepper.
Chef
