Chef Neil Ranasinghe at Barakat Café
‘This dish is so versatile. You can change the vegetables to suit your tastes, as long as they aren’t too watery – this will affect the binding. Alternatively, you can remove the vegetables and add fruit and sugar to make a dessert. Using egg whites and fat-free cream cheese is also a good option for adjusting this dish if you’re on a diet.’
250g cream cheese
100g mushroom, chopped into small cubes
50g mixed peppers, chopped into small cubes
20g chives, chopped
Butter, for greasing the dish.
For the salad
1 golden apple, cut in long strips
4 baby carrots, cut in long strips
50ml olive oil
20ml lemon juice
1 Preheat the oven to 150°C.
2 Heat the olive oil in a pan and add the mushrooms and peppers. Sauté until they’re soft.
3 Grease four baking cups with butter.
4 Mix the cream cheese, egg and cream in a bowl until smooth. Add the mushrooms and peppers.
5 Fill the baking cups with the mixture.
6 Place on a baking tray and cover each with foil. Pour 10ml of water onto the tray, so that it sits around the cups. Bake for 15 minutes.
7 Slice the apple and carrots. Mix with the olive oil and lemon juice. Slice the endive, add to the mix and set aside.
8 Once the timbale is cooked, slide it out of the cup. Place on a plate alongside the salad and serve.