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Recipes - and - RecipesI made this when our vegetarian daughter was here and we had a brunch. Very nice presentation, tasted good the next day cold or re-heated also. I did not use red pepper, for Cindy is allergic to it. If I were to make it right now, I would use peppers, turnips, and asparagus. Carrots are too high in sugar for us Atkinses! Also, the recipe calls for spinach, I used Swiss chard leaves, for they are bigger for folding over. Any edible leaf even such as Kohl Rabi leaves would work.
Ingredients:
8 oz. leaf spinach or other large leaf
3 carrots, cut into sticks
3-4 long, thin leeks
4 oz. long green beans, topped and tailed
2 zuccinis, cut into strips
4 oz. broccoli florets ( I found that these caused a problem in slicing.)
For the sauce:
1 egg and 2 yolks
1 1/4 cups light cream
fresh, grated nutmeg
1 tsp. salt
2 oz. cheddar cheese, grated
oil for greasing,
ground black pepper.
Method:
Preheat oven to 350
1-Blanch spinach leaves, drain and immediately refresh in cold water. Drain
again, taking care not to break up leaves. Pat dry.
2-Grease a 2 lb. loaf pan and line the base with a sheet of wax or parchment
paper.
3-Line the pan with the leaves, trimming any thick stalks. Allow the leaves
to overhang the sides of the pan, for they will be folded over the top of the
prepared terrine.
4-Blanch the rest of the vegetables in boiling water until crisp tender. Drain
and refresh in cold water. Pat dry with paper towels.
5-Place the veggies into the loaf pan in a colourful mixture, making sure the
sticks of beggies lie lengthwise.
6-Beat the sauce ingredients together and slowly pour over the veggies. Tap
the loaf pan to ensure the sauce seeps into the gaps. Fold the overhanging leaves
over the top of your mix.
7-Cover the terrine with a sheet of greased foil, then bake in a baine marie
(larger dish with boiling water in it) for about 1 to 1 1/4 hours until set.
8-Cool the terrine in the pan for an hour, then refrigerate. When ready to serve,
lososen the sides, shake gently out. Serve cut into thick slices. To warm it
up, slice when cold and micro-wave for a minute to warm up.
Schaferhof B&B
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