How To make Vegetable Terrine
VEGETABLE LAYERS:
1 3/4 oz Dry shitake mushrooms
7 lg Cabbage leaves (preferably
-savoy) 12 oz Fresh spinach, stemmed
12 oz Fresh asparagas, trimmed
-and peeled 16 oz Red bell peppers, cut in
-lengthwise strips 12 oz Carrots, cut lengthwise in
-julienne strips 14 1/2 oz Artichoke hearts, drained
-and quartered lengthwise BATTER:
1/2 c Buttermilk
1 tb Chopped fresh parsley
1 ts Dried thyme
1 ts Dried tarragon
2 Shallots, chopped
-salt and pepper to taste TOMATO SAUCE:
1 lg Tomato, peeled and seeded
-and chopped (1 cup) 1/4 c Buttermilk
1 tb Tomato paste
pn Cayenne pepper 1 Garlic clove, chopped
Salt and pepper to taste TO PREPARE VEGETABLE LAYERS: 1) In small bowl, combine dry mushrooms and hot water to cover.
Let stand 30 minutes. Drain. 2) While mushrooms are rehydrating, bring large pot of water to
boiling. Blanch vegetables in separate batches in boiling water. Blanch cabbage leaves 3 minutes, spinach leaves 1 minute, asparagus and red pepper strips 3 minutes, and carrots 4 minutes. Plunge vegetables into ice water after blanching. Drain. 3) Pat all blanched vegetables, mushrooms, and artichokes dry
between 2 to 3 layers of paper towels, applying gentle pressure to squeeze out as much liquid as possible. (spinach leaves should be opened out flat to assume original shape) TO MAKE BATTER: 1) In medium bowl combine eggs, 1/2 cup buttermilk, parsley, thyme,
tarragon, shallots, and salt and pepper to taste. Whisk until blended. (This batter is overseasoned because it will flavor all the vegetables) TO ASSEMBLE TERRINE: 1) Generously butter 9x5x3 inch loaf pan. Using a triangular-shaped
cut, remove 1 to 2 inches of hard white stem from cabbage leaves to make leaves more flexible. 2) Line sides, then bottom of pan with cabbage leaf to make leaves,
overlapping the leaves generously to form a "leakproof shell" and allowing leaves to extend well over the rim of the pan. (The tops of leaves will be folded over the top of the finished terrine.) Pour 1/2 cup batter over cabbage in bottom of pan. 3) Arrange asparagus spears lengthwise in pan, packing spears
tightly together. Add 2 layers of red pepper strips placed crosswise in pan. Pour in a little more batter, pressing peppers down gently. 4) Layer mushrooms over peppers. Layer carrots lengthwise in pan.
Pour in a little more batter, pressing carrots down gently. (Pressing each layer down will raise the level of the batter) 5) Layer half the spinach leaves over carrots. Add a layer of
artichoke hearts over spinach, then add a little more batter. Gently press down artichoke hearts. 6) Top with a layer of remaining spinach leaves, add remaining
batter and pressing down each layer. Fold ends of cabbage leaves over top of terrine. 7) Preheat oven to 350 degrees F. Cover loaf pan with buttered
parchment paper cut to fit inside edge of pan. Place loaf pan in 13x9x2 inch baking pan. Pour hot water around loaf pan to depth of 1 inch. 8) Bake at 350 degrees F. for two hours until firm. Remove from
water bath. Cool on rack (still covered with parchment paper) 2 hours. 9) Refrigerate, still covered, overnight.
TO MAKE TOMATO SAUCE: 1) In blender, combine chopped tomato, 1/4 cup buttermilk, tomato
paste, cayenne pepper, garlic, and salt and pepper to taste. Blend until smooth. TO SERVE: 1) Loosen edges of terrine with knife. Invert on serving platter.
Cut cold terrine in crosswise slices with serrated knife. 2) Spread a thin layer of tomato sauce on each serving plate.
Arrange slices of terrine over sauce.
How To make Vegetable Terrine's Videos
Vegetable Terrine (Vegan) / ヘルシーで美しい野菜のテリーヌ (ヴィーガン) / イタリア人ギタリスト #cosimoantitomaso の音楽と共に / #159
音楽は、イタリアのギター奏者Cosimo作曲演奏でお届けしています。
彼の音楽が生で聴きたい、そんな方は、ぜひコメント欄にお声をお寄せください。
「Cosimo Antitomasoについて」
Cosimoはイタリアに住む、イタリア人のギタリストです。
日本でこそ有名ではありませんが、イタリアでは何百回と演奏会をしてきた有名なギタリストで、ベルギーからの招致で演奏会に行ったりもしています。有名コンクールでの入賞経験も多数。彼の書いたギター教則本は、イタリア全土で使われています。
しかし、彼が本当に素晴らしいのは、寝ても冷めても音楽のことで頭がいっぱいなほど音楽を愛している、という点です。
お聞きくださった方はそれを感じてくださったでしょうか。
今彼は、病気の手を患っています。しかし、彼は、自分の過去の経歴や現在の病気などどうでもいい、ただ自分はギターを愛し、他のことは何も考えられず、いつもどんなときも魂からの歌を奏でたいだけなのだ、これが本当に誰もの心に届き、心が平和と愛に満ち溢れ、世界から戦争や憎しみが消えてくれたらいいのに、といつも口にします。
そんな彼の魂の声を届けたくて、私は彼の音楽を使わせてもらっています。
皆様に、彼の愛が届きますように。
Music & Performance : Riflessi e trasparenze #cosimoantitomaso
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ご覧くださってありがとうございます。
東京の自宅で、ヴィーガン料理とテーブルコーディネートのサロンをしています、みちえです。
サロンでは、体にも、心にも、地球にも優しい、そして美しく美味しいヴィーガン料理をお伝えしています。
食べるものは私たちの体を作り、目や耳や五感を満たすことは私たちの心を癒します。
丁寧に、穏やかに、日々の料理をすることは、体と心の大きなセルフケアにつながります。
美しい花と音楽と共にビデオを楽しんでいただけたら嬉しいです。
Hello everyone,
Thank you for watching. I'm Michie, teaching vegan cooking at my home in Japan.
What we eat is the most important thing for our body and our earth.
Healing your body, healing your mind with healthy and beautiful foods.
Careful, peaceful, daily cooking leads to self-care for our body and mind.
Hope you enjoy the video along with the beautiful flowers and music.
Website :
Instagram : @onestylesalon
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見た目は難しそうだけれど、野菜の準備にほんの少し時間をとられるだけで、あとはとっても簡単で華やかな、このテリーヌ。
お野菜を一つ一つ、目でも舌でも楽しみながら、たくさんの種類味わえるのがまたなんとも贅沢。
地球って、大地って素晴らしいなぁ、と感じさせてくれる一品です。
昆布水で野菜を煮たり、野菜をグリルで焼いたりするだけで、油も他の味付けもなし。
シンプルにお塩を振って召し上がってみてください。
野菜の幸せな味を存分に感じられます。
おもてなしでお出ししても歓声が上がること間違いなしの野菜の寒天よせ。
ぜひトライしてみてくださいね。
八月サロンでは皆様とご一緒に作るかもしれません。
そのときは、さらに詳しくこつをご説明しますので、サロンの皆様、お楽しみに。
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材料(パウンド型一台分)
* キャベツの葉(芯を取り除く) 2枚
* オクラ(ヘタを落とす) 8本
* インゲン(上下を小さく切る) 8本
* ニンジン(縦1cm幅棒状) 1本
* ズッキーニ(縦1cm幅スライス) 1/2本
* 赤パプリカ 1個
* 黄パプリカ 1個
* ナス 1本
* 昆布 5cm角
* 水 500cc
* 粉寒天 小1/2弱
* 塩 少々
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詳しい内容とレシピはブログから :
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This terrine may look difficult to prepare, but it only takes a little time to prepare the vegetables, and the rest is very simple and gorgeous.
It is luxurious to taste many kinds of vegetables while enjoying them one by one with both the eyes and the tongue.
It is a dish that makes you feel how wonderful the earth and the land are.
Simply boil or grill vegetables in ”kombu water” without oil or other seasonings.
Try it simply with a sprinkle of salt.
You will feel fully the happy taste of vegetables.
Any vegetables can be used, but raw vegetables tend to water and fall apart, so it is better to heat them before using them.
If you prepare the vegetables according to the length of the mold, it will be easier to fill the mold and the finished product will be beautiful.
(See the video for vegetable preparation.)
I prepare the agar liquid to stick the vegetables together a bit, and the amount of the liquid you use depends on the size of mold. It will remain some if you use the same size of the mold I use.
This vegetable terrine is sure to bring cheers when served for your guests.
Please give it a try!
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Ingredients (8*18*6cm cake mold)
* 2 cabbage leaves (core removed)
* 8 okra, okra head removed
* 8 green beans (cut top and bottom)
* 1 carrot (cut into 1 cm long and wide sticks)
* 1/2 zucchini (sliced 1 cm lengthwise)
* 1 red bell pepper
* 1 yellow bell pepper
* 1 eggplant
* 5 cm square of kombu (kelp)
* 500cc water
* 1/2 tsp agar agar powder
* A pinch of salt
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Check more details and the recipes on my blog :
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#simpleliving #sustainablelifestyle #vegan #recipe #healthy #guitar #cosimoantitomaso #flowers #healing #ヴィーガン #レシピ #フラワーアレンジメント #癒し #ヘルシーレシピ #乳卵不使用 #サスティナブル
Roasted Vegetable Terrine - The Savage Kitchen: Season 2
Terrine is a classic garde manger item is a unique and tasty way to present roasted vegetables.
You can download the full recipe at:
FRESH GARDEN VEGETABLE TERRINE with Goat Cheese (or Ricotta) Recipe /vegetarian
Be sure to have your YouTube ANNOTATIONS turned ON in order to read the directions and the list of ingredients.
Roasted Vegetable Terrine | Food Channel L Recipes
Colourful terrine made with a lots of roasted vegetables and cream cheese. It's a very nice idea for a starter, isn't it?
Food channel L - a new recipe every Monday, Wednesday and Friday! Recipes for delicious and homemade food!
Ingredients for 12 servings:
1 eggplant
3 courgettes
3 zucchini
3 yellow squash
2 red peppers
1 green pepper
Salt
Olive oil
For the filling:
200 g cream cheese
200 g white brined cheese
2 sprigs of basil
1 clove of garlic
2 tbsp yogurt
Music: epidemicsound.com
#terrine #vegetable #starter
Tasty Layered Vegetable Terrine is a Perfect Fresh Veggie Dish
Get your daily serving of vegetables with this flavorful layered vegetable casserole. Filled with tender carrots, zucchini, and beets, it's topped with a rich creamy sauce!
Printable Recipe:
Garden Vegetable Terrine | How to make a refreshing summer terrine using agar
The start of the garden year was difficult because it was very dry. But in the meantime the vegetable garden has flourished. There are now a lot of vegetables to harvest. In this video I try to use different summer vegetables in a terrine, including cucumbers, tomatoes, corn, carrots, peas and so on. You can use any vegetables you like. The more brightly colored they are, the better. Or you can use only green vegetables, then it will be a green terrine. Note that some vegetables that cannot be eaten raw, like bush beans, must be blanched first.
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Ingredients:
1 cucumber
a handful broad beans
2 tomatoes
1 very small corn
2 carrots
a handful of bush beans
a handful of pumpkin
two handful of peas
some chard stems, etc.
1 tbsp. agar
1 tsp. salt
350 ml water
50 ml mirin (rice wine)
2 tbsp. apple cider vinegar
Preparation:
1. Wash the vegetables.
2. Peel the cucumber and cut strips lengthwise with the peeler.
3. Use a terrine mold and place the cucumber strips in it so that they partially overlap. If the terrine mold is not made of silicone, line it with cling film to make it easier to remove the terrine.
4. Prepare the vegetables you want to use. Corn, carrots, beans, squash, etc. must be cooked and left to cool.
5. Place the vegetables in layers on top of each other in the terrine dish lined with cucumber strips. Pause after half of the quantity for the time being.
6. First prepare the jelly. To do this, mix agar and salt, put it in a pot and add the water. Bring everything to a boil.
7. Add the mirin and cook for 3 min.
8. Take the pot off the heat and add the apple cider vinegar.
9. Pour the hot liquid over the first half of the vegetables. Then put the other vegetables in the mold and pour the rest of the jelly over everything.
10. Put the mold in the refrigerator for at least half an hour. Agar gels very quickly. Invert the mold onto a cake plate or similar and cut slices with a sharp knife. Serve with sour cream and chili powder and parsley.
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Music: Epidemic Sound
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#terrine #vegetables #vegetablegarden #cottagelife