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Three-Color Roasted Pepper Terrine

The warm weather's here, which means it's time for salads and fresh dishes! Ingredients for 8 people yellow pepper mousse: 150g roasted yellow pepper. 120ml heavy cream. 2 whole eggs. salt. freshly ground black pepper. red pepper mousse: 150g roasted red pepper. same ingredients as the yellow pepper mousse above. green pepper mousse: 150g roasted green pepper. same ingredients as before. you'll also need: 1 rectangular glass loaf pan (24x12cm). olive oil for greasing the pan. parchment paper. cherry tomatoes and lettuce greens. Preparation To roast the peppers, you can follow the recipe here . Once done, peel them, remove the seeds, and set aside. Grease your loaf pan with olive oil, then cut a strip of parchment paper to fit inside the pan as shown in the photo. Brush the paper with oil too... Put the ingredients for the yellow pepper mousse in your blender or food processor. Blend until completely smooth. Season with salt an...

Mushroom Scramble in Phyllo Tulips


This is a lovely dish for a special dinner! It also works beautifully as a starter or a delicious side dish.



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price: 0.80 € per person
preparation time: 30 minutes



Ingredients

for 4 people
  • 500g mushrooms (I used oyster mushrooms).
  • 8 spring garlic cloves.
  • 3 eggs.
  • 1 red bell pepper (large).
  • 4 sheets of phyllo pastry.
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.

Preparation

Rinse the pepper and remove the seeds and white membranes. Cut it into four slices and roast them in the oven at 180°C with salt and a few drops of oil for 18 to 20 minutes.
Chop the oyster mushrooms (or whatever mushrooms you're using) and sauté them with the chopped spring garlic. Season with salt and pepper.
When the mushrooms are cooked through, crack the eggs directly over them and scramble everything together. Remove from heat and set aside.
Preheat the oven to 180°C. Brush the phyllo sheets with olive oil on both sides. To shape them into tulips, press each sheet into a small bowl and bake until golden—I won't give you exact minutes because they brown quite quickly. Remove the bowl and let the phyllo tulips cool completely.
To assemble each serving, place a slice of roasted pepper in each phyllo tulip and fill it with the mushroom scramble.


Enjoy!

Notes

Don't fill the tulips until you're ready to serve—otherwise they'll get soggy.


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