Spinach Timbale
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 200g Spinach leaves
  • 50g Carrot, cooked and cut to small
  • pieces
  • 2 Eggs
  • 170g Whipping cream
  • ¼ tsp Nutmeg
  • ¼ tsp Pepper
  • 1 tsp Salt or to taste
  1. Rinse spinach leaves thoroughly and cooked in boiling water, cool down in ice water and drain well and squeeze out any excess water before pureed.
  2. Puree spinach leaves and all the ingredients together in a food processor till fine and add cut carrot into it and mix well..
  3. Spoon the mixture into buttered moulds,
  4. Put bain marie in the moulds and bake at preheated oven 190 degrees C for about 15-20 minutes or until firm.
  5. Remove bain marie from mould and let it cool down a little then run a knife around the inside of mould to loosen the Timbale.
  6. Invert on serving plate, gently lift off mould.
  7. You may also squeeze some lemon or orange juice over Timbale when serve.
Recipe by Anncoo Journal at https://www.anncoojournal.com/spinach-timbale/