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    Monday, April 17, 2017

    A Vegetarian Delight - Carrot & Gruyère Timbales

    Carrot & Gruyère Timbales with Homemade Tomato Sauce
    My friend Katie posted this on her blog  click here
    to check out her posts

    I was cooking sausages for dinner and thought it could be a great accompaniment
    It was
    I served with Tomato Ketchup (a must for sausages)
    But if you would prefer…make your own tomato sauce
    (Recipe below) This is my "go to" Tomato Sauce that I use for Pizza, Pasta, Pinwheels
    Easy peasy

    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 egg
        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
    But if you would prefer make the Tomato Sauce
    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


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