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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...

Sweet Potato and Chestnut Cupcakes

When sweet potato and chestnut season rolls around, there's no better time to make these delicious cupcakes!



Ingredients

for 12 cupcakes
    • 190g sugar.
    • 220g all-purpose flour.
    • 2 whole eggs (yolks and whites separated).
    • 20g pure cocoa powder.
    • 100g sunflower oil.
    • 1 tsp baking powder.
    • 1 pinch of salt.
    • 120g skim milk.
    • 1 tablespoon lemon juice.

    for the Sweet Potato Buttercream

    • 150g cooked sweet potato (baked or boiled).
    • 125g cream cheese spread.
    • 50g butter at room temperature.
    • 200g powdered sugar.
    • candied chestnuts.

    Preparation

    Heat your oven to 180°C. Get your paper cupcake liners ready.
    Warm up the 120g of milk until it comes to a boil, then stir in the tablespoon of lemon juice. Mix it well — don't worry if it looks curdled, that's exactly what should happen. Let it sit for about 10 minutes at room temperature. Don't strain it.

    Using an electric mixer, beat the two egg yolks with the sugar and sunflower oil until you get a creamy mixture. Add in the milk and lemon mix that's been resting. Keep beating, then fold in the flour, baking powder, and sifted cocoa. Beat again until you have a smooth, fine batter.
    Whip the egg whites to stiff peaks with the pinch of salt, then gently fold them into the batter...
    Spoon the batter into your cupcake liners, filling them about two-thirds full.
    Bake for 15 to 20 minutes. To check if they're done, poke a toothpick in the center — it should come out clean. Let them cool completely.
    To make the frosting, beat the butter with the sifted powdered sugar. Add the cream cheese and the mashed cooked sweet potato...
    and mix it all together well until you have a very smooth cream...
    Pop it in the fridge to chill.
    Once it's nice and cold, transfer it to a piping bag fitted with a large star tip and pipe generous rosettes on top of each cupcake. Top each one with a candied chestnut. If you want the recipe for making your own candied chestnuts, check out this link.




    An excellent dessert — enjoy!
     


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