Ready to spiralise?

Our starters were spinach and cheese timbales – I’m not really sure how to explain what a timbale is but the texture is not dissimilar to a souffle but a little more dense – they are cooked in a bain marie with tinfoil over the top to ensure they cook gently and thoroughly. The dictionary says “A custardlike dish of cheese, chicken, fish, or vegetables baked in a drum-shaped pastry mold.” They were delicious and even more delicious with a roast red pepper sauce and some balsamic glaze. 

Spinach Timbale with red pepper sauce

Spinach Timbale with red pepper sauce

Our main course was something seen on Saturday Kitchen a while ago, in fact, it was the dish which prompted the purchase of the spiraliser. I didn’t think we’d use it much but it’s been a rare week that we haven’t used it. I’m quite looking forwards to making some light and tasty salads with it in the future as well. However, this was lemon sole, wrapped in spiralised potato which was baked for the potato to become crispy. Served with a parsley cream sauce and roasted fennel and roasted tomatoes. Obviously I didn’t manage to take a photo until we’d started to eat!

Lemon sole wrapped in spiralised potato with roasted fennel and tomatoes

Lemon sole wrapped in spiralised potato with roasted fennel and tomatoes

Dessert was to be deep fried ice cream – Simon rolled these into balls the night before and froze them again. He then rolled them in beaten egg, then again into crushed up digestive biscuits and deep fried them for 10 seconds. Sadly the coating fell off too quickly (next time, he’s going to try cornflakes) but they were delicious with maple syrup and topped with crushed pistachio nuts.

Deep fried ice cream

Deep fried ice cream

Deep fried ice cream

Deep fried ice cream before the fryer

Spiralised