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Green & Gold Vegetable Terrine

roast-vegetable-terrine

A healthy alternative to meat or chicken.
Serves 4 – 6

500 g butternut or pumpkin, peeled and cubed
3 cloves garlic, peeled and crushed
300 g button mushrooms, sliced
1 bunch Swiss chard or spinach; wash, remove stems and chop finely
200 ml sour cream or crème fraiche
6 large eggs, beaten Salt and freshly-ground black pepper to taste
3 ml ground nutmeg
100 g Cheddar cheese, grated (250 ml)

1. Preheat oven to 180°C/160º fan/Gas mark 4. Grease a medium- sized loaf pan and line with baking paper. Grease paper. Use a silicone or glass loaf pan if cooking by combination or microwave.
2. Place butternut or pumpkin and garlic in a microwave container. Cook on 100% power for 6 – 8 minutes. Alternatively steam on the hob over moderate heat until tender. Cool. Process with a plunge blender until fine in texture.
3. Place mushrooms in a microwave container. Cook on 100% power for 3 – 4 minutes. Drain well, then process with a plunge blender until fine in texture.
4. Process the spinach with a plunge blender until fine in texture.
5. Beat sour cream or crème fraiche, eggs, and seasoning together. Divide into three. Mix 1/3 into each vegetable. Add in 1/3 of the grated cheese to each vegetable.
6. Layer vegetables in the following order: spinach then pumpkin; end with the mushroom layer. Bake as follows:
Convection: 180°C/160ºC fan/Gas mark 4 for 50 – 60 minutes. Combination/Solar Dom: 180°C + 50% microwave energy for 18 – 25 minutes.
Microwave: 70% power for 12 – 15 minutes – cover with plastic wrap prior to cooking. Allow to cool slightly before turning out. Serve hot or cold with a salad and crusty bread.

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.