Vegetable Terrine, a sophisticated way to eat your veggies

VEGETABLE TERRINE

1             Lb. carrots, rough chopped
               (Optional) This recipe can be made with only 2 layers as shown here)

1             Tbs. chopped ginger

1             Lb.  celery root

1             Lb. Broccoli

Sunflower oil for greasing the pan

3             Eggs

2             Lb. Loaf tin terrine

Cook the carrots and fresh root ginger in boiling salted water for 10-15 minutes until just tender.  Cook the celery root in salted boiling water for 8-10 minutes until almost tender, then add the broccoli florets and cook for 1 minute longer.

Drain all the vegetables separately.  Lightly oil the loaf tin and line the bottom with greaseproof paper.

Puree the broccoli, 1 egg and salt and pepper to taste in a food processor until smooth.  Pour the mixture into the loaf tin and level the surface with a palette knife.

Puree the celery root, 1 egg and season with salt and pepper in the food processor until smooth.  Spread over the broccoli mixture.

Puree the carrots, ginger then add 1 egg, and season with salt and pepper to taste in the food processor until smooth.  Spread over the celery root.

Oil a piece of foil and tightly cover the tin.  Put the tin into a roasting pan and pour boiling water around the loaf pan filling the water halfway up to the side of the tin.  Cook in a preheated oven at 350 degrees for about one hour or until firm.

Remove from oven and leave to cool in the loaf pan.  Chill for at least three hours in the refrigerator.  Turn the terrine, and cut slices to serve.

Recipe Courtesy of

Martha Greenwald

Martha's Good Nature

Moochie's Cup Cake

MOOCHIE’S CUP CAKE

CUP CAKES

2 1/3 Cups all Purpose flour

1 Tbs. baking powder

¾ Tsp. salt

1 ½ Cups white sugar

2  eggs

 1 ½ Whole milk

2 Sticks unsalted butter

 For Cup cakes:

Combine flour, baking powder and sugar, whisk all ingredient.  In a separate bowl, combine milk, vanilla extract, and eggs.   Using a stand up mixer, with paddle attachment, combine dry ingredients at low speed.  Then add the milk, vanilla extract and eggs.  Mix for about two minutes until dough is smooth.

Frosting:

2   Sticks butter

4   ounces (1/2 package cream cheese)

2   cups powdered sugar.

2 Tbs. Lemon Juice

1  Tsp. Vanilla Extract

¼ Cup blackberries

¼  white sugar

1/4 Whole milk

Combine ¼ sugar, blackberries or raspberries and milk.  Use a blender or Ninja.  This mix will be used to color the frosting. 

Using the paddle and a stand up mixer combine butter, cream cheese, vanilla and sugar until smooth.

For a light pink color, combine 1 teaspoon and frosting.  Mix with a spoon until you get the desired colored, bright pink and soft pink.

Set oven to 325 degrees.

Mix all dried ingredients.  Using a paddle attachment – Add softened butter.  Then add eggs, milk and vanilla extract .   Mix at low speed for about 2 minutes.  Bake for about 20 minutes.  Let the cup cakes cool at room temperature.  Then decorate each cup cake.  They can be served at room temperature or you can refrigerate for up to a week.

LEMON SCENTED SALMON TARTARE

LEMON SCENTED SALMON TARTARE

Incgredients:

½  Fresh salmon fillet from the belly

1 tablespoon lemon cut into strips without the white part

1 tablespoon Tabasco – Try Cholula is great

1 lemon

2 Tablespoons olive oil

2 Tablespoons finely chopped parsley.

Salt & Pepper. 

Mix all the ingredients and refrigerate for at least 15 minutes.  Serve with a cucumber salad or in an ice cream cone as an appetizer.