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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...

Chocolate and Pear Sponge Cake


ingredients

  • 180g cake flour.
  • 4 whole eggs.
  • 220g brown sugar.
  • a pinch of salt.
  • 170g dark chocolate, grated.
  • 1 tablespoon instant coffee.
  • 180g butter.
  • 1 packet baking powder.
  • 350g pears.

you'll also need:

  • a 24x30cm baking pan.
  • parchment paper.
  • butter for greasing the pan.

preparation

Grease your pan with butter, then line it with parchment paper — both the bottom and the sides.
Preheat your oven to 190ºC with top and bottom heat.
In a bowl, beat the whole eggs with a pinch of salt and the brown sugar.
Stir in the instant coffee.
Meanwhile, melt the grated chocolate together with the butter in the microwave or over a double boiler.
Let it cool slightly, then fold it into the egg mixture.
Next, gently mix in the flour and baking powder, sifted together.
Peel the pears, remove the cores and seeds, then cut them into small dice.
Fold half of the pear pieces into the batter.
Pour the batter into your prepared pan and smooth the top.
Scatter the remaining pear pieces over the top of the batter.
Slide it into the oven and bake for 30 minutes. Then lower the temperature to 150ºC, cover the cake with parchment paper, and continue baking for another 15 minutes.
Check that the cake is cooked through in the center. Turn off the oven and leave the cake inside with the door cracked open for an extra 15 minutes.
Turn it out onto a wire rack and let it cool completely.

Enjoy!
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