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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...

Phyllo Pastry Cups with Orange Cream




ingredients

  • 8 to 12 sheets of phyllo pastry.
  • olive oil or melted butter for brushing the pastry.
  • toasted sliced almonds.

for the cream:

  • 250g strained orange juice.
  • 180g sugar.
  • 3 whole eggs.
  • 100g melted butter.
  • 20g cornstarch.

for the chocolate decorations:

  • 150g dark chocolate (Nestlé dessert chocolate or similar).

preparation

To make the cream: Put the butter, sugar, and orange juice in a saucepan over the heat.
In a separate bowl, whisk together the 3 whole eggs with the cornstarch.
When the juice mixture starts to boil, take it off the heat and stir it slowly into the beaten eggs with the cornstarch.
Cook over very low heat, or better yet—as I do it—in a double boiler.
Cook until it thickens, then pour it into a glass bowl. Once it's cooled down, cover and keep it in the fridge.
Cut each sheet of phyllo pastry into equal-sized squares or rectangles.
Brush the pieces of pastry with the melted butter using a pastry brush.
Stack 4 or 5 pieces on top of each other and press them into muffin tins, letting the edges stick up and out.
Preheat the oven to 180°C, with heat from top and bottom.
Bake for 8 to 10 minutes, until the pastry turns golden.
For the chocolate lattices, melt the chocolate in a double boiler.
Put it in a piping bag or squeeze bottle and pipe out your designs onto parchment paper.
Let them set completely in a cool spot, then peel off the paper.
Just before serving (not too far ahead), fill the pastry cups with the cream, dust with the toasted almonds, place the chocolate decoration on top, and bring them to the table!

 Enjoy!
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