Why recepie famous for?
Ingredients
12 blanched tindasSalt and pepper
750 gm spinach leaves-blanched and finely chopped
1 1/2 Tbsp butter
1 Tbsp flour
125 ml milk-flavored with 1/2 sliced onion, mustard, bay leaf, nutmeg, salt and pepper
25 gm grated cheese
1/2 tsp roasted ground cumin
3 egg yolks
5 egg whites
1 Tbsp browned crumbs
Instructions
How to Make Stuffed Tindas1.Slice the tindas and scoop out the seeds.
2.Season the cavity with salt and pepper.
3.Melt the butter in a pan. Stir in the flour and cook for 1/2 a minute.
4.Pour in the warm, strained milk. Stir over a moderate flame until thickened.
5.Beat in cheese, cumin, yolks and spinach.
6.Season well. Whip the whites until firm.
7.Fold into the mixture and spoon into the tinda cavity or pour into a buttered and crumbed ovenproof dish.
8.Bake at 200 degree C, until well risen, for about 10-15 minutes.
9.Serve immediately.
leave comments