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Print Recipe
 Terrine "Fireworks of Taste" Recipe
Sophistication, originality, interweaving of tastes, beauty of presentation - these are the few epithets that can be awarded to this highly appreciated terrine. If you are approaching a joyful holiday date, you will definitely come here. So surprise and delight your guests with this wonderful snack!
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 of any kind Philadelphia, but that it contains the maximum amount of fat (60-70%).
    As usual, let's start with the products. Curd cheese can be taken of any kind Philadelphia, but that it contains the maximum amount of fat (60-70%).
  2. Chop the walnut kernels and fry in a frying pan without adding oil. Remove from the heat.
    Chop the walnut kernels and fry in a frying pan without adding oil. Remove from the heat.
  3. Finely chop the onion, set aside a few twigs for decoration. I recommend using chives because regular green onions taste much rougher.
    Finely chop the onion, set aside a few twigs for decoration. I recommend using chives because regular green onions taste much rougher.
  4. Peel the dried tomatoes from excess oil and finely chop.
    Peel the dried tomatoes from excess oil and finely chop.
  5. In a separate bowl, mix 400 grams of cheese with nuts and green onions. Add a little white pepper to taste. Mix thoroughly with a spatula.
    In a separate bowl, mix 400 grams of cheese with nuts and green onions. Add a little white pepper to taste. Mix thoroughly with a spatula.
  6. In another bowl, mix the remaining 400 g of cottage cheese with 2 tablespoons of tomato paste and chopped dried tomatoes. Also mix thoroughly with a spatula.
    In another bowl, mix the remaining 400 g of cottage cheese with 2 tablespoons of tomato paste and chopped dried tomatoes. Also mix thoroughly with a spatula.
  7. For the preparation of this terrine, this form is used. But, anticipating regret on many faces, I want to recommend any rectangular shape with a volume of about 1 liter. The length of my form is 30 cm, the width is 11 cm.
    For the preparation of this terrine, this form is used. But, anticipating regret on many faces, I want to recommend any rectangular shape with a volume of about 1 liter. The length of my form is 30 cm, the width is 11 cm.
  8. We cover the form with food wrap so that the edges hang down. Lay 3 slices of Dutch cheese on the bottom of the mold overlap so that the cheese covers the bottom and sides of your mold. For a more aesthetic appearance with a rectangular shape, try to lay out the cheese in the form of a hemisphere.
    We cover the form with food wrap so that the edges hang down. Lay 3 slices of Dutch cheese on the bottom of the mold overlap so that the cheese covers the bottom and sides of your mold. For a more aesthetic appearance with a rectangular shape, try to lay out the cheese in the form of a hemisphere.
  9. Carefully and evenly distribute the curd-nut-onion mixture on the cheese.
    Carefully and evenly distribute the curd-nut-onion mixture on the cheese.
  10. Two slices of Dutch cheese cover the first layer of cottage cheese. Slightly rammed.
    Two slices of Dutch cheese cover the first layer of cottage cheese. Slightly rammed.
  11. Apply the second cheese-tomato mixture evenly on the cheese slices as well. Gently spread over the entire surface of the mold. Simply so.
    Apply the second cheese-tomato mixture evenly on the cheese slices as well. Gently spread over the entire surface of the mold. Simply so.
  12. The remaining two slices of Dutch cheese cover all our beauty, and the hanging edges of the film are lifted, covering the entire terrine. Put the terrine to cool in the refrigerator for 2 hours. I put it on overnight, i.e. I cook today and serve it tomorrow.
    The remaining two slices of Dutch cheese cover all our beauty, and the hanging edges of the film are lifted, covering the entire terrine. Put the terrine to cool in the refrigerator for 2 hours. I put it on overnight, i.e. I cook today and serve it tomorrow.
  13. To release the terrine from the film, turn it onto a dish, take out the form in which it "rested", remove the film. Garnish with chopped cherry tomatoes, lightly sprinkle with sweet paprika in powder, add the beauty of onion stalks.
    To release the terrine from the film, turn it onto a dish, take out the form in which it "rested", remove the film. Garnish with chopped cherry tomatoes, lightly sprinkle with sweet paprika in powder, add the beauty of onion stalks.
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