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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...

Chestnut Nougat


Today I'm sharing a nougat recipe that doesn't use almonds at all!



Ingredients

for one nougat bar
  • 200g peeled chestnuts in syrup.
  • 1 egg yolk.
  • 1 egg white.
  • 100g icing sugar.

you'll also need

  • a 9x22cm nougat mold.
  • aluminum foil.

for the chocolate coating

  • 150g dark chocolate.
  • 1 tablespoon butter.
  • 2 tablespoons water.


Preparation

To make the chestnuts in syrup, you'll find the recipe here.
Line your nougat mold on all sides with parchment paper or aluminum foil.
Preheat the oven to 180°C.
Drain all the syrup from the chestnuts - the drier they are, the better.
Blitz them up, then stir in the icing sugar and egg yolk.
Whip the egg white to stiff peaks with a pinch of salt and fold it into the chestnut mixture.
Pour the cream into the mold, smooth out the top, and pop it in the oven. Bake for about 30 to 35 minutes.
As soon as it comes out of the oven, turn it out of the mold and let it cool on a wire rack.
Make the chocolate coating by mixing the ingredients together and melting them in a double boiler.
Coat the nougat bar on one side first, making patterns or lines on top. Let it cool, then flip the bar and coat the other side.
 
Chill it in the fridge and it's ready to enjoy.

Enjoy, and happy holidays!


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