How To make Vibrant Cold Vegetable Terrine
-------------------------CARROT-CAULIFLOWER LAYERS------------------------- 10 oz Frozen Belgian carrots
- cooked until tender, - then blotted dry - on paper towels 10 oz Frozen cauliflower,
- cooked until tender, - then blotted dry - on paper towels 1 tb Vegetable oil
1 c Frozen chopped onions
2 tb Unsalted butter
2 Eggs
1/2 c Grated Parmesan cheese
1/4 c Dried bread crumbs
1 ts Salt; or to taste
1/2 ts Dried chervil leaves
- crumbled 1/4 ts White pepper
1 ts Lemon juice
Butter; to grease the pan ---------------------------MUSHROOM-SPINACH LAYER--------------------------- 10 oz Frozen chopped spinach
- defrosted & squeezed dry 1 tb Vegetable oil
1 c Frozen chopped onions
8 oz Frozen sliced mushrooms
2 tb Unsalted butter
2 Eggs
1/2 c Dried bread crumbs
1 ts Salt; or to taste
1/8 ts Ground nutmeg
1 pn Ground red pepper
Freshly ground black pepper MAKE THE CARROT-CAULIFLOWER LAYERS. Place the carrots and cauliflower in the bowl of a food processor fitted with a steel chopping blade. Process until smooth. In a large skillet, heat the oil over medium-high heat. Add the onions and saute them until tender and golden. This will take about 5 minutes. Stir in the butter and let it melt. Scrape the onions and butter into the processor. Add all the remaining ingredients for the carrot-cauliflower layers and process until smooth. Scrape into a bowl, cover, and refrigerate while preparing the other layer. Preheat your oven to 350F. Bring a large pot of water to a boil. Butter a 9-by-5-by-3-inch loaf pan. Line the bottom and ends with buttered wax paper, buttered side up. MAKE THE SPINACH-MUSHROOM LAYER. Place the spinach in the processor and pulse a few times. Cook the onions in hot oil for 1 minute. Add the frozen mushrooms and cook them along with the onions over high heat until all the liquid has evaporated, about 6 to 7 minutes. Stir in the butter. Scrape the mixture into the processor. Add all the remaining ingredients and process until smooth. Scrape about half of the carrot-cauliflower mixture into the pan, packing it well into the corners, and flattening it with a spatula or the palm of your hand to remove any air pockets. Add all of the spinach-mushroom mixture, and again flatten it. Finally, add the remaining carrot mixture. Smooth it down on top. Cover with buttered wax paper. Place pan in another pan and fill the latter with boiling water to a level of 2 inches up the side of the terrine. Bake in the preheated oven for 1 1/4 hours, or until a knife inserted into the middle comes out clean. Remove terrine from the oven and cover it with a piece of cardboard or a second loaf pan (the same size) right side up. Place about 1 pound of weight, evenly distributed, on the terrine. Refrigerate until well chilled, at least 2 hours. Once chilled, carefully remove from the pan by running a thin-bladed knife between the terrine and the pan. Invert onto a flat dish, peel off the paper and serve. Garnish with curly leafed lettuce, if desired.
How To make Vibrant Cold Vegetable Terrine's Videos
WW PURPLE PLAN| 0 POINT PER SERVING| GRILLED VEGETABLE TERRINE
WW PURPLE PLAN| 0 POINT PER SERVING| GRILLED VEGETABLE TERRINE
Ingredients:
1 Large Eggplant
3 Yellow Squash
3 Zucchini's
2 Red Peppers
1 Bunch Fresh Basil
Fresh Chopped Garlic
Salt
Pepper
Mozzarella Cheese FF Kraft
Slice Eggplant and Squashes thin lengthwise.
Grill all pieces. Roast Peppers in Airfryer till charred, remove skin.
Line Loaf Pan or Baking dish with Parchment and start laying and overlapping veggies starting with the Eggplant. See how I do it in the video, it is crucial for the unmolding. When all layers are complete, cover and weigh it down with a brick or heavy cans. Refrigerate for 2 days, then unmold and slice.
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UBChef Video Demo - 9th/10th April 2021
Watch Robert Thompson prepare and serve the UBChef meal box for 9th/10th April 2021.
*Tip - If you hover your mouse over the progress bar you can easily skip to the dish you would like to prepare!
On the menu:
House Sourdough with Whipped Marmite Butter
Cured Sea Trout in Pink Grapefruit and Juniper
Slow cooked Pig’s Cheeks
Terrine of Asparagus
Fillet of Hake Baked with a Sea Herb Crust
Confit Leg of Creedy Carver Duck
Pappardelle of Spinach
Orange and Dark Chocolate Marquise
Banana and Pecan Frangipane Tart
Goats Cheese Mousse with a Verjus Jelly
Enjoy your meals and happy cooking x
To place your UBChef order go to ubchef.com where you will find a selection of menus to choose from.
Contents of Video
0:00 - Intro
0:53 - Bread
3:11 - Sea Trout
8:05 - Pig’s Cheeks
13:34 - Asparagus Terrine
18:10 - Hake Fillet
22:16 - Duck Leg
27:11 - Spinach Pappardelle
34:09 - Tart
37:37 - Marquise
41:36 - Cheese
Coconut Milk Caviar (Part 3 of Dhokla Sponge with Beetroot Mousse and Coconut Milk Caviar)
Here goes the recipe for Coconut Milk Caviar Pearls.
Coconut Milk : 50 Gms
Condensed Milk : 50 Gms
Agar Powder : 1 Gm or 1/2 tsp
Cold Cannola Oil : 2 Cups
Method :
1. Mix Coconut Milk, Condensed Milk & Agar Powder.
2. Bring the above mixture to a simmer while whisking.
3. Transfer it into a small squeeze bottle.
4. Drop the mixture from bottle in cold oil, one drop at a time.
5. Use a spoon to lightly push the drops down in the oil (in case it doesn't sunk by itself)
6. All the pearls will settle at the bottom, using a strainer, separate the pearls from oil.
7. Rinse through fresh water and your Coconut Milk Caviar is ready to use.
My favourite burrata recipe
Burst cherry tomatoes with burrata and dollops of pesto. My ABSOLUTELY FAVOURITE burrata recipe!
PRINT RECIPE:
Essence of Emeril S01E68 Terrine and Pate
Pate En Terrine, Cumberland Sauce
Beet Terrine Recipe
Here is a vegetarian recipe for valentines day made using beets and and a beautiful citrusy goats cheese. This beet terrine recipe takes a little while to make and assemble but if you follow the steps correctly it only takes a few ingredients and the results are really stunning. I started off by boiling some beets until tender, peeling them, slicing them using a mandolin though you could easily use a nice sharp knife. I then whipped some goats cheese with some lemon and orange zest, and juice and a little bit of thyme to spread between each layer of beets. I've given basic amounts but most of this should be done to taste.
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To assemble just alternate a layer of beets then a layer of goats cheese making sure to start and finish with a layer of beets. I used a small offset spatula to spread the goat cheese but if you don't have one feel free to use a spoon. To get the layers nice and clear I then pressed the terrine for several hours (you can also leave it overnight) this will help give the beet terrine really nice and tight looking sections. It also make it easier to cut when it's cold and compact.
To slice the terrine, use a nice sharp knife, square off the edges and cut to your desired thickness. For plating, you can plate it however you want! For this video, I just placed a spoon of yogurt with a little bit of spicy micro green mix (radish, kholrabi etc) and sprinkled with some fleur de sel to finish.
If you or your loved ones are vegetarian or you are simply trying to eat something a little lighter on Valentine's day then this recipe is perfect for you.
Please note, if you are vegan, you can easily substitute the goats cheese for a vegan cheese alternative like nicely blitzed cashew cheese.
Thank you as always to everyone who watches and supports the channel. If you haven't subscribed make sure you do, there is lots more awesome culinary and chef related content coming up.
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