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Print Recipe
Terrine with Feta and Vegetables Recipe
I offer you a recipe not only for vegetarians, but also for those who care about their health and tries to eat healthy food. And this dish will surprise you not only with usefulness, but also with extraordinary, refined taste. I suggest that you make sure by preparing the same delicious terrine on a day off or on a holiday. The recipe author.
Prep Time 5 minutes
Cook Time 120 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. To prepare this recipe, we need the products that you see in photo.
    To prepare this recipe, we need the products that you see in photo.
  2. First you need to soak the gelatin. Then prepare the products for the first layer. All bell peppers cleaned from the stalk and seeds. Put the bake in the oven, and then cool and remove the skin. Then we need to peel the avocado half and cut into small cubes, approximately 1 cm, pour it 1 tablespoon lemon juice, so it is not dark. Cut from mango piece, clean it from the skin and cut cubes of the same size.
    First you need to soak the gelatin.
Then prepare the products for the first layer.
All bell peppers cleaned from the stalk and seeds. Put the bake in the oven, and then cool and remove the skin.
Then we need to peel the avocado half and cut into small cubes, approximately 1 cm, pour it 1 tablespoon  lemon juice, so it is not dark.
Cut from mango piece, clean it from the skin and cut cubes of the same size.
  3. Choose the most beautiful and bright piece of pepper and just cut into cubes. Mix in a Cup of chopped pepper, mango and avocado. Add parsley leaves to them. If the broth is not transparent enough, it will have to lighten, making a egg white. To do this, beat it and pour into the boiling broth. When protein will curdle, strain. add nutmeg and coriander to taste. Salt. You can put other, your favorite, spices. In half of the broth add half of the soaked gelatine and dissolve it in a water bath (I just don't dissolve and nothing))). The broth with the gelatin to enter in the chopped vegetables. Lubricate the form with vegetable oil, cover with cling film and pour out the first layer. When a little cooled, put in refrigerator.
    Choose the most beautiful and bright piece of pepper and just cut into cubes. Mix in a Cup of chopped pepper, mango and avocado. Add parsley leaves to them.
If the broth is not transparent enough, it will have to lighten, making a egg white. To do this, beat it and pour into the boiling broth. When protein will curdle, strain. add nutmeg and coriander to taste.
Salt.
You can put other, your favorite, spices.
In half of the broth add half of the soaked gelatine and dissolve it in a water bath (I just don't dissolve and nothing))).
The broth with the gelatin to enter in the chopped vegetables.
Lubricate the form with vegetable oil, cover with cling film and pour out the first layer.
When a little cooled, put in refrigerator.
  4. When the first layer hardens, you need to prepare two second. To do this, we take feta cheese, wipe it through a sieve. Add to it coarsely chopped black olives and finely chopped parsley.
    When the first layer hardens, you need to prepare two second.
To do this, we take feta cheese, wipe it through a sieve.
Add to it coarsely chopped black olives and finely chopped parsley.
  5. Take 100g. fat cream, a little whisk and add to the feta cheese. Heat the remaining half of the broth and dissolve the remaining gelatin in it. Half of the broth to enter in with cream cheese and olives. The broth that was left, put the remaining chopped roasted and peeled the skins from the peppers, and pushing a hand blender. Pour the white layer with feta cheese on the frozen transparent layer. Top gently pour the third layer, red, pepper puree. Stir a little with a toothpick to get stains in the last two layers. Put in the refrigerator until solidification.
    Take 100g. fat cream, a little whisk and add to the feta cheese.
Heat the remaining half of the broth and dissolve the remaining gelatin in it.
Half of the broth to enter in with cream cheese and olives.
The broth that was left, put the remaining chopped roasted and peeled the skins from the peppers, and pushing a hand blender.
Pour the white layer with feta cheese on the frozen transparent layer.
Top gently pour the third layer, red, pepper puree.
Stir a little with a toothpick to get stains in the last two layers.
Put in the refrigerator until solidification.
  6. While our terrine freezes, it would be nice to bake a delicious flat cake from any pastry. I had a puff. Roll out the dough, grease with oil and sprinkle with sesame seeds. Put in the oven for 10-15 minutes, to brown the cake.
    While our terrine freezes, it would be nice to bake a delicious flat cake from any pastry. I had a puff.
Roll out the dough, grease with oil and sprinkle with sesame seeds.
Put in the oven for 10-15 minutes, to brown the cake.
  7. Serve terrine should be on lettuce leaves, decorated with fresh vegetables and herbs. By the way, this terrines can be cooked the sauce 2 tbsp olive oil, 1tbsp. lemon and 2 tbsp, light soy sauce. And if you make mayonnaise at home, you can add 1 tsp of your mayonnaise. There's nothing wrong with it if you're sure the eggs are fresh. Or if you use quail eggs for mayonnaise.
    Serve terrine should be on lettuce leaves, decorated with fresh vegetables and herbs. By the way, this terrines can be cooked the sauce 2 tbsp olive oil, 1tbsp.  lemon and 2 tbsp, light soy sauce. And if you make mayonnaise at home, you can add 1 tsp of your mayonnaise. There's nothing wrong with it if you're sure the eggs are fresh. Or if you use quail eggs for mayonnaise.

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