Spinach Timbales

Total time: 35 minutes
    These go together quickly and make a lovely presentation when unmolded, especially onto a white plate, with the red tomato sauce.  Puréed whole tomatoes have a fresher taste than commercial tomato sauce.  Garnish with some olives or a bit of cheese, whatever is on hand.

 Ingredients:

• 6oz (180gr) frozen spinach 
• 1 egg
• 1/2 cup (2oz, 60gr) shredded cheese
• 1 tbs Dijon-style mustard
• pinch of nutmeg, freshly grated is nice (a pinch is a very small amount; between 1/8th and 1/16th tsp.
• Tomato sauce:
• 2 cups (15oz, 450gr) whole tomatoes
• 1 tsp basil

 Instructions:

• Thaw spinach - using hot water, microwave, heating on stove top, whatever. 
• When thawed squeeze out all excess moisture (rinse with cool water first if too hot to handle). 
• Butter 2 ramekins and line with buttered parchment or waxed paper (see techniques).
• Put the egg in a medium bowl and beat lightly with a whisk. 
• Add cheese, mustard and nutmeg and stir to combine. 
• Add spinach and stir well. 
• Divide spinach evenly between the 2 ramekins.
• Put ramekins into a  baking pan (I use a bread pan) with deep sides.  Pour hot water into the pan coming half way up the sides of the ramekins. 
• Bake in 400F (200C) oven for 20 - 25 minutes, until set; top will be firm. 
• Remove from oven and carefully remove ramekins from hot water. 
• Run a knife around edges of timbales and invert onto small plates. 
• Remove paper. 
• Spoon tomato sauce on the side and serve.
• Tomato Sauce:
• Open and drain tomatoes, reserving juice for another use. 
• Purée in blender until smooth. 
• Put into a small saucepan, add basil and heat.