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R
Great Starters
SPINACH TIMBALES wITH PEAR SAUCE
Serves 4
500g spinach leaves, roughly chopped
3 x 60g eggs
½ cup/125ml cream
Pinch ground nutmeg
Freshly ground black pepper
Pear Sauce
2 ripe pears, peeled, cored and roughly chopped
2 tablespoons cream
2 teaspoons sweet chilli sauce
Pinch ground nutmeg
Steam spinach until tender. Refresh under cold
running water, then squeeze spinach to remove
excess liquid.
Place spinach, eggs, cream, nutmeg and pepper
into blender jug, select HIGH speed and blend until
smooth.
Spoon mixture into four lightly greased, individual (½
cup ca
pacity) soufflé moulds.
Cover moulds with aluminium foil and secure with
kitchen string. Place moulds in a shallow baking dish
and pour in
sufficient
boiling water to come halfway
up the sides of the moulds.
Bake at 180ºC for 40-45 minutes until
firm.
Remove
moulds from water and leave for 5 minutes before
turning out.
Place pears, cream, chilli sauce and nutmeg into
blender jug, select LOW speed and blend until
smooth.
Transfer pear mixture to a small saucepan and heat
gently for 3-4 minutes, or until the sauce is just
warm.
Serve Timbales drizzled with Pear Sauce.
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NACHOS
Serves
-4
1 x 155g packet corn chips
2 tomatoes,
peeled and finely chopped
½ cup grated tasty cheese
½ cup grated Romano cheese
Avocado Topping
1 large avocado, de-stoned, peeled and chopped
2 teaspoons lemon juice
½ cup/125ml sour cream
2 spring onions, peeled and chopped
1 clove garlic, peeled and chopped
1 teaspoon sweet chilli sauce
Layer corn chips and tomatoes in an ovenproof dish,
and top with a layer of grated cheeses.
Bake at 200ºC for 10-15 minutes or until cheese
melts and is golden.
Place avocado, lemon juice, sour cream, spring
onions, garlic and sauce into blender jug, select HIGH
speed and blend until smooth.
Spoon Avocado Topping onto warm corn chips base
and serve immediately.
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CBL6_IB_FA.indd 3
9/4/09 2:07:17 PM