These light spinach, cheese and egg starters take their name from the round moulds with straight or slightly sloping sides in which they were originally baked, catted timbales. This version is cooked in more readily available ramekin dishes.
SERVES 6
15 g (1/2 oz) butter
1 small onion, skinned and finely chopped
450 g (1 lb) fresh spinach, trimmed and finely chopped, or 225 g (8 oz) frozen chopped spinach, thawed
150 ml (5 fl oz) fresh single cream
2 eggs, beaten
50 g (2 oz) Cheddar cheese, grated
25 g (1 oz) fresh wholemeal breadcrumbs
pinch of freshly grated nutmeg
salt and pepper
lemon slices, to garnish
1. Melt the butter in a large saucepan, stir in the onion and cook gently for about 5 minutes, until soft.
2. Stir in the spinach and cook for a further 5 minutes if using fresh spinach, 2 - 3 minutes if using frozen, stirring occasionally, until soft. Stir in the cream.
3. Beat the eggs in a bowl and stir in the spinach mixture, cheese, breadcrumbs and nutmeg. Season to taste. Spoon the mixture into 6 ramekin dishes, level the surfaces, cover each one with foil and place in a roasting tin, half filled with hot water.
4. Bake at 180°C (350°F) mark 4 for 1 hour, until firm to the touch and a knife inserted in the centre comes out clean. Remove the dishes and leave for 5 minutes. Turn out on to individual plates and garnish with lemon slices.
