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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...

Old-Fashioned Chicken


This is one of those recipes my mother used to make when she wanted something comforting but not too fussy - just good roasted chicken with vegetables, the kind that fills the house with that unmistakable aroma.

What You'll Need

Cost: €1.40 per person
Time: 80 minutes



Ingredients

for 4 people
  • 4 chicken thighs, butterflied (cut open as if you were grilling them).
  • 4 potatoes.
  • 4 artichokes.
  • 1/2 bell pepper.
  • 1 medium onion.
  • salt.
  • pepper (optional).
  • olive oil.
  • 1/4 liter of vegetable or chicken stock.

Preparation

Peel the potatoes and slice them into rounds about one centimeter thick. Peel and slice the onion into thin strips, and clean the pepper - remove the seeds and the white membranes inside - then cut it into strips as well.
Place everything in a baking tray with a good drizzle of oil underneath, season with salt, and put it in the oven preheated to 180°C. Let it cook uncovered for about 30 minutes.
Meanwhile, peel the artichokes and cut each one into 8 pieces. Drop them in cold water with a bit of parsley for a few minutes so they don't turn brown.
Pour the stock into the tray, add the artichoke pieces and arrange the chicken thighs on top. The chicken shouldn't be submerged in the broth - you want it to roast properly, not stew. Season with salt and pepper.
Slide the tray back into the oven and cook for another 30 to 40 minutes at 200°C, uncovered. Turn the chicken pieces two or three times while they're cooking so they brown evenly - but leave the vegetables alone, they'll be fine.
When it's done, the chicken should be cooked through and nicely golden.

Enjoy!
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