Skip to main content

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...

Butter Easter Mona



Ingredients for the butter mona

  • 1 round sponge cake, sliced into three layers.
  • Chocolate sprinkles or toasted chopped almonds.
  • Homemade peach jam.
  • Soaking syrup.
  • Sweet butter cream.

Ingredients for the syrup

  • 250ml water.
  • 200g sugar.
  • 25ml sweet liqueur.

Ingredients for the sweet butter cream

  • 500g sugar.
  • 350g water.
  • 400g butter, at room temperature.
  • 25g dark chocolate.

How to make the butter mona

  1. First, make the sponge cake: Follow the recipe here.
  2. To make the soaking syrup: Put the water and sugar in a saucepan and bring to a boil. Once the sugar has completely dissolved, add the liqueur and let it cool completely.
  3. To make the sweet butter cream: Put the water and sugar in a pan and bring to a boil. Let it cook until it reaches the soft thread stage — when you put a drop of the liquid between two fingers and pull them apart, it forms a thin thread. Remove from heat and let it cool completely.
  4. In a bowl, put the 400g of butter and beat it. Add the cooled syrup little by little (400g total) — everything needs to be at room temperature. Beat well with an electric mixer until the butter and syrup are fully incorporated.
  5. Set aside some of this butter cream to make the chocolate butter cream. Melt 25g of dark chocolate in a double boiler. Put the reserved butter in a bowl and beat it with the melted chocolate — don't add it all at once. Add it gradually until you get the color you want, which shouldn't be too dark.
  6. Assembling the mona: It's really important that the three sponge cake layers are cut nice and level. Do the assembly directly on the serving platter with the doily where you'll present the mona.
  7. Place the first layer and brush it with syrup using a pastry brush. Spread 2 or 3 spoonfuls of peach jam evenly on top.
  8. Add the second layer, brush it with syrup, then spread a layer of butter cream on top — it doesn't need to be thick, just smooth it out nicely.
  9. Place the third layer upside down so the golden side of the sponge cake faces down. Spread a layer of butter cream on top and smooth it well.
  10. Cover the sides of the sponge cake all around with butter cream.
  11. Put the butter cream in a piping bag and decorate however you like, combining the white and chocolate colors with different tip shapes and sizes.
  12. Press the chocolate sprinkles or chopped almonds all around the sides.

Ingredients for the fruit mona

  • 1 round sponge cake, sliced into three layers.
  • Peach jam.
  • Soaking syrup.
  • Cooked yolk cream.
  • Toasted chopped almonds.
  • Apple jelly.
  • Candied fruit.

For the syrup

  • 250ml water.
  • 200g sugar.
  • 25ml sweet liqueur.

For the cooked yolk cream

  • 170g sugar.
  • 3 whole eggs.
  • 40cc water.

How to make the fruit mona

  1. Make the sponge cake — the recipe is here.
  2. To make the soaking syrup: Put the water and sugar in a saucepan and bring to a boil. Once the sugar has completely dissolved, add the liqueur and let it cool completely.
  3. Make the cooked yolk cream — the recipe is here.
  4. For the assembly, work directly on the cardboard with the doily where you'll serve the mona.
  5. Place the first layer and brush it with syrup using a pastry brush. Spread 2 or 3 spoonfuls of yolk cream evenly and smoothly on top.
  6. Add the second layer, brush it with syrup, and spread 2 or 3 spoonfuls of peach jam on top. Smooth it out well.
  7. Place the last layer upside down so the golden side of the sponge cake faces down. Spread a layer of yolk cream on top, smooth it nicely, and cover the sides all around with yolk cream too.
  8. Decorate with the candied fruit however you like. Press the chopped almonds around the sides.
  9. Melt the apple jelly in a double boiler and, using a brush, paint the fruit and the yolk cream so the whole top is shiny and glossy.

Mona made using leftovers

I had a little bit of everything left over, so I made this mixed mona — it turned out perfect!

Notes

For those who need gluten-free, all these monas can be made with gluten-free products, starting with the sponge cake.

Labels:

Popular posts from this blog

Cod with Hazelnut Crust and Roasted Vegetables

  ingredients 4 pieces of desalted cod. flour for dusting the cod. 100g roasted hazelnuts, chopped. a small piece of orange peel. 2 sprigs of fresh parsley, chopped. 1 egg. salt. extra virgin olive oil. for the vegetables: 1 small zucchini. 1/2 red bell pepper. two onions. 2 garlic cloves. 5 or 6 pitted prunes, halved. two tablespoons of currants. 100ml white wine. salt. freshly ground black pepper. extra virgin olive oil. preparation First, you'll want to make the coating for the cod. Grind the hazelnuts with the piece of orange peel and chopped parsley, then stir in the beaten egg. Dust the cod pieces lightly with flour, then coat them with the hazelnut mixture. Put the currants and prunes in a small bowl with a bit of water to soak while you prepare the vegetables. Rinse the vegetables well and drain them thoroughly. Slice the onions and zucchini into rounds, dice the bell pepper, and mince the garlic. In a deep skillet, heat 4 tablespoons of oil and sauté the onion, bell peppe...
Read more

Beet Salad with Zucchini, Asparagus, and Pear

ingredients for 4 people 1 bunch of green asparagus. 2 medium zucchini. 2 pears, unpeeled. 1 or 2 ripe tomatoes. cooked black beans (or white beans work too). small chunks of cheese (whatever you fancy). toasted sliced almonds. for the dressing: juice of 1/2 lemon. freshly ground black pepper. salt. 1 tsp honey. 6 tablespoons extra virgin olive oil. preparation Start by making your dressing. Whisk together all those ingredients until they're well blended and slightly thickened. Set it aside for now. Get your asparagus ready... and cook them in salted water once it comes to a boil. Let them cook for about 4 minutes, then pull them out and plunge them straight into plenty of cold water to stop the cooking. Set them aside. Now for the zucchini. Give them a good wash, then use a mandoline to slice them into thin ribbons like tagliatelle. If you don't have one, a vegetable peeler does the trick just fine... Drop those zucchini ribbons into boil...
Read more

Red Velvet Cream Cake with Currant Flavor

This is a cake that features a brilliant red sponge, and the contrast with the pure white cream makes it absolutely stunning! Ingredients for 8 to 10 servings 4 whole eggs 300g sugar 2 tablespoons cocoa powder 125g butter, at room temperature 280g all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 pinch of salt 2 tablespoons red food coloring 1 tablespoon white vinegar 1 teaspoon currant extract (optional) 240ml buttermilk for the buttermilk 240ml whole milk 1 tablespoon lemon juice to finish the cake 750g heavy cream (35% fat) 220g powdered sugar you'll also need a 22cm diameter cake pan butter for greasing the pan flour for dusting Preparation To make the buttermilk , pour the 240ml of milk into a saucepan over medium heat and bring it to a boil... add the lemon juice, stir well, and remove from the heat. The milk will look curdled — that's exactly what you want. Let it cool for about 5 minutes... mix i...
Read more