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Print Recipe
 Terrine "Fireworks of Taste" Recipe
Refinement, originality, interweaving of tastes, beauty of presentation - these are the few epithets that can be given this, appreciated, terrine. If you are approaching a joyful holiday date, you will certainly here. So surprise and delight this wonderful appetizer your guests!
Course Birthday Food Dishes, Breakfast Lunch, Children's Food, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food, Lunch Second Breakfast, Morning Breakfast, New Year Food Dishes, Second Course, Valentine's Day Food
Cuisine Italian
Prep Time 5 minutes
Cook Time 40 minutes
Servings
Ingredients
Course Birthday Food Dishes, Breakfast Lunch, Children's Food, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food, Lunch Second Breakfast, Morning Breakfast, New Year Food Dishes, Second Course, Valentine's Day Food
Cuisine Italian
Prep Time 5 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. As usual, let's start with the products. Curd cheese can be taken any type of Philadelphia, but that contained the maximum amount of fat (60-70%).
    As usual, let's start with the products. Curd cheese can be taken any type of Philadelphia, but that contained the maximum amount of fat (60-70%).
  2. Chop the walnut kernels and fry in a pan without adding oil. Remove from heat.
    Chop the walnut kernels and fry in a pan without adding oil. Remove from heat.
  3. Onions finely chopped, a few sprigs to postpone for decoration. I recommend to use the schnitt, because the usual green onions are much rougher to taste.
    Onions finely chopped, a few sprigs to postpone for decoration. I recommend to use the schnitt, because the usual green onions are much rougher to taste.
  4. Dried tomatoes free from excess oil and chop.
    Dried tomatoes free from excess oil and chop.
  5. In a separate bowl combine 400 grams of cheese with nuts and chives. Add a little white pepper to taste. Mix thoroughly with a spatula.
    In a separate bowl combine 400 grams of cheese with nuts and chives. Add a little white pepper to taste. Mix thoroughly with a spatula.
  6. In another bowl, mix the remaining 400 grams of cottage cheese with 2 tablespoons of tomato paste and chopped dried tomatoes. Also thoroughly mixed with a spatula.
    In another bowl, mix the remaining 400 grams of cottage cheese with 2 tablespoons of tomato paste and chopped dried tomatoes. Also thoroughly mixed with a spatula.
  7. For the cook of this terrine is used here is a form. But, anticipating regret on many faces, I want to recommend any rectangular shape of about 1 liter. The length of my form is 30 cm, width 11 cm.
    For the cook of this terrine is used here is a form. But, anticipating regret on many faces, I want to recommend any rectangular shape of about 1 liter. The length of my form is 30 cm, width 11 cm.
  8. The form is covered with cling film to the edges hung. 3 slices of Dutch cheese spread on the bottom of the form overlap to the cheese coated the bottom and sides of your shape. For a more aesthetic look with a rectangular shape, try to put the cheese in a hemisphere.
    The form is covered with cling film to the edges hung. 3 slices of Dutch cheese spread on the bottom of the form overlap to the cheese coated the bottom and sides of your shape. For a more aesthetic look with a rectangular shape, try to put the cheese in a hemisphere.
  9. On the cheese carefully and evenly distribute the curd-nut-onion mixture.
    On the cheese carefully and evenly distribute the curd-nut-onion mixture.
  10. Two slices of Dutch cheese close the first layer of cottage cheese. Slightly tamped.
    Two slices of Dutch cheese close the first layer of cottage cheese. Slightly tamped.
  11. The cheese slices also uniformly apply the second cheese-tomato mixture. Carefully distribute over the entire surface of the mold. Just like this.
    The cheese slices also uniformly apply the second cheese-tomato mixture. Carefully distribute over the entire surface of the mold. Just like this.
  12. The remaining two slices of Dutch cheese cover all our beauty and the hanging edges of the film raise up, covering the whole terrine. Put the terrine for 2 hours to cool in the refrigerator. I put for the night, i.e. cooked today, and served tomorrow.
    The remaining two slices of Dutch cheese cover all our beauty and the hanging edges of the film raise up, covering the whole terrine. Put the terrine for 2 hours to cool in the refrigerator. I put for the night, i.e. cooked today, and served tomorrow.
  13. Terrine open from the film, turn over on a dish, remove the form in which he "rested", remove the film. Decorate with a sliced cherry tomatoes, lightly protrusive sweet paprika powder, complemented by the beauty of the stems of onions.
    Terrine open from the film, turn over on a dish, remove the form in which he "rested", remove the film. Decorate with a sliced cherry tomatoes, lightly protrusive sweet paprika powder, complemented by the beauty of the stems of onions.

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