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Cold Salmon and Ratatouille Terrine

A cold terrine for dinner! Details Cost: €0.90 Preparation time: 60 minutes Ingredients for a mold 30cm long x 10cm wide x 7cm high 10 servings 300g sandwich bread, crusts removed. 200g sliced smoked salmon. 2 roasted eggplants. 50g cooked ham. 300g ratatouille. 150g tuna in oil. 200ml heavy cream. 4 tablespoons mayonnaise. 2 sheets unflavored gelatin. salt. pepper. for the ratatouille 1 eggplant. 1/2 onion. 1/2 zucchini. 1 red bell pepper. 2 ripe tomatoes. salt. extra virgin olive oil. 1 teaspoon sugar. Preparation Make the ratatouille first — if you need the recipe, you can find it here . Puree the ratatouille and crumble the tuna. Blend the roasted eggplants together with the cooked ham, salt, oil, and pepper until smooth. Oil a long terrine mold and line it with parchment paper. Lay slices of bread across the bottom so it's completely covered. Using a pastry brush, soak the bread with heavy cream. Spread a layer of the pureed ratat...

Pasta Salad with Sweet Potato and Anchovies


Ingredients

serves 4
  • 200g pasta (large ridged macaroni works nicely)
  • two small heads of lettuce
  • two medium sweet potatoes
  • two firm, ripe salad tomatoes
  • salt
  • extra virgin olive oil
  • balsamic vinegar glaze
  • 16 anchovies in oil

Preparation

Peel the sweet potatoes and dice them into bite-sized pieces.
Place them on a microwave-safe dish, sprinkle with a pinch of salt and drizzle with oil, then cover with parchment paper. Microwave on high until they're tender and cooked through.
Cook the pasta according to package directions, then rinse under cold water to cool it down.
Dice the tomatoes and season them with a little salt.
Tear the lettuce into smaller pieces.
In a large bowl, toss everything together — the lettuce, cooled pasta, diced tomatoes, and sweet potato chunks. Divide among serving plates and top each portion with four anchovies.
Dress with a bit more salt if needed, a few drops of balsamic vinegar glaze, and a good drizzle of olive oil.



Enjoy!
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