I like timbales.
They’re easy – a little prep followed by 25 – 30 minutes in the oven… Which makes them great for a dinner party, for two or 10.
Plus, for all you health-conscious folks out there, it’s a great way to get in some extra veg.
And they’re fun!
I like fun food.
I’ve been writing this blog for 7 years (as of Feb. 6) and I decided there is no need to take either myself or my food seriously.
While I was trying to come up with something new and innovative for a first course, mon mari suggested Carrot Timbales (see below).
Well…. We couldn’t possible have Carrot Timbales. I just made them last year. I couldn’t do them again so soon.
What would people think?
After 7 years I’m losing all creativity?!?!?
Still…. Timbales sounded interesting.
I was hoping these would come out a brighter, more vibrant deep red.
So much for that…..
Red Beet and Goat Cheese Timbales
Total time: 35 minutes
- 1 1/2 cups shredded, cooked rd beets (beetroot)
- 1 egg
- 2 tsp prepared horseradish
- 1 tsp Herbes de Provence
- 3 tsp Balsamic vinegar, divided
- 2 slices aged goat cheese, 1/2″ (1cm) thick
- butter for ramekins
- Butter two ramekins and line the bottoms with buttered waxed paper (makes getting them out much easier).
- Beat egg lightly.
- Add horseradish, 1 tsp Balsamic vinegar, Herbes, beets and mix well.
- Spoon 1/4th of the mixture into ramekins.
- Lay got cheese in the center, trimming if needed so you can tuck the beets around the edges.
- Top with remaining beet mixture.
- Put into a roasting pan with deep sides – I use a metal bread pan, and add hot water (hot tap water is fine) so that it comes half way up the sides of the ramekins.
- Bake for 25 minutes at 400F (200C). They should be set – firm on top.
- Remove from oven and from hot water.
- Run a table knife around the sides to loosen.
- Put a small plate over top of ramekin and flip over.
- Remove ramekin, and paper from top (formerly bottom) of timbale.
- Drizzle with remaining Balsamic vinegar and serve.
Mon mari’s (former) favorite – and a few more….