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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre heat oven to 180 C (350 F). | 2. Melt the butter in a pan, saute the onion and cook until soft but not brown. | 3. Add the spinach and cook for a further 5 minutes until soft, stirring once or twice. | 4. Add the milk and cream and heat gently without boiling. | 5. Beat the eggs in a bowl, take the spinach mixture off the heat and add the eggs, cheese, breadcrumbs, nutmeg, salt and pepper. | 6. Transfer the mixture to a greased 1.1 litre (2 pint) ring mould (Bundt tin) and cover the mould with foil. | 7. Place the ring mould in a roasting dish that is half filled with hot water. | 8. Bake at 180 C (350 F) for 1 1/4 hours until it is firm to the touch and a knife inserted in the middle comes out clean. | 9. Turn the Timbale out onto a flat serving dish and garnish with slices of tomato. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	25			2137.5	98.2125	66.7875	180.0
onion	1		chopped	64.0	14.944	1.76	0.16
spinach	900		washed chopped	6210.0	980.1	772.2	105.3
milk	150			22326.0	1749.48	1152.9	1196.82
cream	150	ml		502.1387	10.1189	5.5235	52.7702
egg	4			286.0	1.44	25.12	19.02
gruyere cheese	50		grated	27258.0	23.76	1967.46	2134.44
breadcrumb	50	g		44.5	0.0	9.9	0.25
nutmeg	1	pinch		0.7219	0.0678	0.008	0.0499
salt				-	-	-	-
pepper				-	-	-	-
tomato				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.