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Spinach Timbales With Ripe Olive Sauce

The.french.connection's picture
Ingredients
  Eggs 2 , beaten
  Spinach 2 Pound, parboiled for 2 minutes, drained, squeezed dry and finely chopped
  Garlic 1⁄2 Clove (2.5 gm)
  Salt 1⁄2 Teaspoon
  Milk 1 Cup (16 tbs)
  Fresh lemon juice 1 Teaspoon
  Butter 3 Tablespoon
  Pepper To Taste
  Toast rounds 6
For ripe olive sauce
  Ripe pitted olives 1⁄2 Cup (8 tbs), chopped
  White sauce 1 Cup (16 tbs)
  Fresh lemon juice 1 Tablespoon
  Salt To Taste
Directions

GETTING READY
1) Preheat oven to temperature of 325 degrees.

MAKING
2) In a mortar, pound the salt and garlic to a paste.
3) To the chopped spinach, add the garlic paste.
4) Add the milk, beaten eggs, lemon juice, some fresh pepper and melted butter. Mix well. Add more salt if required.
5) Into 6 greased custard cups, pour the mixture.
6) In a bain-marie, place the custard cups and bake in the preheated oven for about 30 minutes, till the timbales are firm.
7) While the timbales are cooking, heat the white sauce in a saucepan.
8) Add the fresh lemon juice, ripe olives and salt and pepper to taste.
9) Onto the toast rounds, turn the timbales and pour the ripe olive sauce all over.

SERVING
10) Serve the timbales right away on a single serving platter or individual serving plates. Can be served as an appetizer or a snack.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Spinach
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes
Servings: 
6

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