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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...

Cream Puffs Filled with Spinach, Gruyere, and Salmon

Fancy some cream puffs for snacking?



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Price: 0.20 € per cream puff
Preparation time: 80 minutes


Ingredients

for the cream puffs (makes about 60):
  • 60g grated Parmesan cheese.
  • 250cc water.
  • 100g butter.
  • 150g flour.
  • 1 pinch of salt.
  • 5 or 6 whole eggs.
for the filling:
  • 1kg fresh spinach.
  • 1 small onion.
  • 175g smoked salmon.
  • 4 garlic cloves.
  • 200g grated Gruyere cheese.
  • 30g butter.
  • 60cc whole milk.
  • salt.
  • pepper.
  • extra virgin olive oil.

Preparing the cream puffs:

In a saucepan, put the butter cut into cubes, the salt, and the water. Heat it without letting it boil. Once the butter has melted completely, add the flour all at once, lower the heat, and stir with a wooden spoon until it forms a ball that pulls away from the sides of the pan.
Off the heat, add the grated cheese and the eggs one at a time. Don't add the next one until the previous one is fully incorporated.
If your eggs are particularly large, you might not need all of them. When you lift the dough with the wooden spoon and it falls like a ribbon, you're done adding eggs. You want a very smooth, silky dough. If you'd like to see the process in more detail, here is the recipe with step-by-step photos.
Transfer the dough to a piping bag fitted with a large ridged tip and pipe mounds about the size of a walnut onto a baking sheet lined with parchment paper. (Don't crowd them—they puff up quite a bit in the oven.)
Bake in a preheated oven at 180°C for 30 to 35 minutes. Before taking them out, turn off the oven and leave the door slightly ajar for 5 minutes.
Remove them from the tray and let them cool.
You can make the cream puffs 2 or 3 days ahead and store them in a tin.

Preparing the filling:

Wash and blanch the spinach, then cool it quickly under cold water. Chop it and squeeze out the excess water.
Cut the salmon into small strips.
Finely chop the onion and garlic, then fry them in a pan with the butter and a bit of hot olive oil. Add the spinach and sauté. Pour in the milk, cook for 2 minutes, and season with salt and pepper. Take it off the heat and stir in the grated cheese and the chopped salmon.
Slice the top off each cream puff and spoon in a bit of filling, then pop the lid back on.
Now dig in—they're delicious!

Notes

You can make the filling hours or even a day in advance. Just keep it covered with plastic wrap in the fridge.
It's best not to fill the puffs too far ahead, or the shells will get soggy. Fill them shortly before serving.

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