36 37
Aperitif Starters
Cut the stalks off the top of the courgettes, then use a potato
1
peeler to cut the vegetables into strips.
Line the terrine mould with cling film then lay the courgette strips
2
into the mould crossways, two at a time, so that they overlap
slightly on the bottom of the mould and up the sides. Leave
sufficiently long strips hanging over the sides of the mould so that
you can wrap them over the top of the terrine once it is filled.
Put the beans, carrot, spring onions and peas in the perforated
3
cooking tray and put the tray into the cold cooking space
at level 2. Steam 100 °C, 15–20 minutes. Allow them to dry.
Mix the eggs with the double cream and Parmesan, then
4
season with salt and pepper.
Put the steamed vegetables into the terrine mould, pour the
5
sauce over them, then cover the terrine with the courgette strips
you left hanging over the sides of the mould.
Put the terrine mould on to the stainless steel tray at level 2
6
of the warm cooking space. Steam 100 °C, 25 minutes.
The terrine is cooked when, if pressed with a finger, it will still
«give» a little.
Tip
Eat the terrine hot or cold.
Vegetable terrine
Half-round terrine mould 0.7 l
Perforated cooking tray
Stainless steel tray
1–2 courgettes
100 g sweet green beans,
stalks cut off
1 carrot, peeled,
in sticks 5 mm thick
1–2 spring onions, including
the sweet green parts,
quartered lengthways,
or baby leeks
50 g frozen green peas
3 eggs, each at least 63 g,
beaten
1½ dl double cream
1 tbsp grated Parmesan
Salt
Pepper
Preparation: 25 minutes
|
Cooking: 40 minutes
Содержание Combair-Steam S
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