My friend Katie posted this on her blog click here
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I was cooking sausages for dinner and thought it could be a great accompaniment
I served with Tomato Ketchup (a must for sausages)
(Recipe below) This is my "go to" Tomato Sauce that I use for Pizza, Pasta, Pinwheels
Then it can be a stand alone first course, with some crusty french bread
This amount made 3 Timbales using Texas Muffin tins
Adjust ingredients if you want to make more
6oz (180gr) grated carrot about 2 medium
3oz, 90gr) grated Gruyère cheese
1/2 tsp dry mustard
1 tbs milk
Heat oven to 200C
Butter Texas Muffin Tins and line the bottoms with buttered wax or parchment paper.
Put a medium saucepan half full of water on medium-high heat.
Grate carrot first, then cheese, using the fine holes of your trusty box grater.
Keep them separate.
When the water is boiling, blanch the carrots for 30 seconds,
drain and rinse with cold water.
Using your hands gently squeeze them dry.
Beat egg lightly. Add carrots, cheese, mustard, milk and mix well.
Spoon into prepared tins
Put into a roasting pan with deep sides
add hot water (hot tap water is fine) so that it comes half way up the sides of the ramekins.
Top each with a circle of buttered wax or parchment paper
Bake for 25 minutes… they should be set - firm on top.
Remove from oven and from hot water.
Run a table knife around the sides to loosen.
As I did...serve with grilled sausages
For Tomato Sauce
1 x 400 gm chopped tomatoes, drained
2 cloves garlic, peeled and minced
1 tablespoon olive oil
Sea salt and freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon sugar
1 tablespoon red wine vinegar
Gently heat olive oil in a pot
add garlic, season with S & P and oregano
While the garlic is still soft but not brown
Add the tomatoes and sugar
Bring to boil and turn down to simmer
Cook for bout 10 minutes
Add vinegar and let cool
Reheat when you need it