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 try to eat healthy. And this dish will surprise you not only with its usefulness, but also with an unusual, refined taste. I suggest you make sure of this by cooking the same delicious terrine on a weekend or holiday. The author of the recipe.
Servings Prep Time
10 5minutes
Cook Time
120minutes
Servings Prep Time
10 5minutes
Cook Time
120minutes
Ingredients
Instructions
  1. To cook according to this recipe, we will need the products that you see in the photo.
  2. First you need to soak the gelatin. Then prepare the products for the first layer. All Bulgarian peppers should be cleaned from stalks and seeds. Put it to bake in the oven, and then cool and remove the skin. Then we need to peel half of the avocado and cut into small cubes, about 1 cm each, pour it with 1 tablespoon of lemon juice so that it does not darken. Cut a piece of mango, peel it and cut into cubes of the same size.
  3. Choose the most beautiful and bright piece of pepper and simply cut into cubes. Mix the chopped pepper, mango and avocado in a cup. Add parsley leaves to them. If the broth is not transparent enough, it will have to be clarified to get egg white. To do this, whisk it and pour it into the boiling broth. When the protein is curdled, 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 gelatin and dissolve it in a water bath (I just don’t dissolve anything))). Add the broth with gelatin to the chopped vegetables. Lubricate the mold with vegetable oil, cover with cling film and lay out the first layer. When it cools down a little, put it in the refrigerator.
  4. When the first layer hardens, you need to prepare two second ones. To do this, take the feta cheese, rub it through a sieve. Add to it coarsely chopped olives and finely chopped parsley.
  5. Take 100 g. whisk the heavy cream a little and add it to the feta cheese. Preheat the remaining half of the broth and dissolve the remaining gelatin in it. Mix half of the broth with cream cheese and olives. In the broth that remains, put the remaining finely chopped fried and peeled peppers, and chop with a hand blender. Put a white layer with feta cheese on a frozen transparent layer. Carefully put the third layer on top, mashed red pepper. Stir lightly with a toothpick to leave streaks on the last two layers. Refrigerate until solidified.
  6. While our terrine is freezing, it would be nice to bake a delicious tortilla from any dough. I took a drag. Roll out the dough, brush with oil and sprinkle with sesame seeds. Put it in the oven for 10-15 minutes so that the pie is browned.
  7. Serve the terrine on lettuce leaves, garnished with fresh vegetables and herbs. By the way, you can prepare a sauce for such terrines: 2 tablespoons of olive oil, 1 tablespoon of lemon and 2 tablespoons of light soy sauce. And if you cook mayonnaise at home, you can add 1 tsp of your mayonnaise. There’s nothing wrong with that if you’re sure the eggs are fresh. Or if you use quail eggs for mayonnaise.
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