Spinach Timbale

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 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
• tomato (to garnish)

Recipe

• 1 pre heat oven to 180 c (350 f).
• 2 melt the butter in a pan, saute the onion and cook until soft but not brown.
• 3 add the spinach and cook for a further 5 minutes until soft, stirring once or twice.
• 4 add the milk and cream and heat gently without boiling.
• 5 beat the eggs in a bowl, take the spinach mixture off the heat and add the eggs, cheese, breadcrumbs, nutmeg, salt and pepper.
• 6 transfer the mixture to a greased 1.1 litre (2 pint) ring mould (bundt tin) and cover the mould with foil.
• 7 place the ring mould in a roasting dish that is half filled with hot water.
• 8 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.
• 9 turn the timbale out onto a flat serving dish and garnish with slices of tomato.