Dinner party recipes

Goats cheese and spinach timbale

Goats cheese and spinach timbale This particular recipe is one of Pauls Mums and works a treat. The only addition I made was the slice of goats cheese on top. The texture of this dish is somewhere between a soufflé and a frittata and reheats very well if you want to make them in advance.

You could easily replace the spinach with other purees such as pumpkin or pea and mint to create different flavoured timabales.

The timbales

60g (2oz) butter
1 small onion
1 drained tin of spinach
270ml (10floz) cream
4 eggs
Salt and black pepper
60g (2oz) breadcrumbs
A little nutmeg

6 slices of goats cheese

For this dish you will need six ramekins. Grease them well with butter, place a circle of baking parchment in the base of each one and line the sides with the breadcrumbs to prevent sticking

Chop the onion and sauté it in the butter until soft. Combine it with the spinach, cream, eggs, nutmeg and salt and pepper in a jug blender and whizz it up until fine. Pour the mixture into the ramekins and place them in a high sided baking tray. Pour some water into the bottom of the tray and bake them in a medium oven for about 30 minutes until they have risen.

Cool them to room temperature and turn them out. To serve top each timbale with a slice of goats cheese and bake them until the cheese is soft and browned. Top with the dill mayonnaise.

Dill mayonnaise

Handful of fresh tarragon
Handful of fresh dill
1 dessertspoon of horseradish
4 dessertspoons of crème fraiche
2 dessertspoons of mayonnaise
1 clove of garlic, crushed
1 dessertspoon of American style mustard
1 dessertspoon of vinegar
1 teaspoon of salt

Chop up the herbs and mix all of the ingredients in a bowl.

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