I have been neglecting my blog a little bit lately. While I’ve been meaning to post more often, there were always other things getting in the way, like installing new furniture, decorating, unpacking boxes. And trying out new recipes. Because even if I haven’t written about it, I have been cooking and baking a lot and so the recipes start piling up on my desk. I’ve also finally started experimenting with my new KitchenAid mixer, which is absolutely fabulous. I’ll post a few of the recipes I tried, like my first home made bread, a mouthwatering chocolate pie crust and a lemon cake, soon.
In the meantime, here comes a perfect recipe for hot summer days. We haven’t had many of those around here yet this summer. So when the sun finally came out and the thermometer went up last week, everybody, including me rushed to get some serious barbecuing, sun bathing and outdoor cocktail sipping done. And how right we were. The hot weather and blue skies lasted for exactly five days. And with what it looks like at the moment, this might just as well have been our summer 2012.
Anyway, I made this terrine last week as I was looking for a light summery starter, but you could just as well serve it as a light lunch or dinner. It is quick and easy to make and is a real eye catcher as well. I accompanied it with a batavia lettuce, arugula and fennel salad. The original recipe called for a vinaigrette with black olives to serve the terrine with, but I left it out as I was afraid it would drown the delicate taste of the ricotta.
I’m pretty sure you could replace the grilled pepper with other grilled vegetables such as zucchini or aubergine or combine several kinds of vegetables for an even more colorful appearance.
Ingredients (to fill a regular cake tin):
1 red or orange bell pepper
1 yellow bell pepper
100g bread crumbs (use soft crustless bread)
1 free-range whole egg
1 free-range egg yolk
a handful of fresh thyme leaves
salt, pepper and chili flakes to taste
1 tsp of melted butter for the cake tin
Wash and seed the peppers, cut them in quarters and place them in a roasting pan with the skin turned upwards. Roast them under the oven grill for 8-10 minutes (mine took a bit longer). As soon as the skin starts to bubble and blacken, take the peppers out of the oven, cover the pan with a damp cloth a set aside to cool. Put the heat in the oven down 160°C.
If the bread you’re using has a firm crust, discard the crust first, then make breadcrumbs using a hand blender. Add the washed thyme leaves and toss them with the crumbs. Set aside.
In a large bowl, mix the ricotta, egg and egg yolk. Whisk with a spoon until the mixture is smooth and creamy. Work in the bread/thyme mixture and season with salt, pepper and chili flakes. Set aside to rest for 30 minutes.
In the mean time, grease a cake tin with the melted butter. The peppers should be down to a temperature where you can touch them without burning your fingers. Carefully peel off the blackened skins.
Now everything should be ready for assembling. Put a few spoonfuls of ricotta mixture into the cake tin and flatten with the back of a spoon (or a spatula) to obtain an even layer. Place the yellow (or red/orange) pepper slices on top of the ricotta. Add another layer of ricotta mixture. Continue like this with the remaining pepper and finish with a ricotta layer. Put the tin in the oven and bake for 45-50 minutes (once again, I left mine in a bit longer, but my oven just seems to be of the slow kind).
When the terrine is cooked, take it out of the oven and set aside to cool for about 20 minutes, then carefully invert cake tin to remove the terrine (best place a serving plate on top of the tin, then invert both insure a safe landing of your terrine).
Cut into 2-3 cm thick slices and serve with a fresh salad. Or try the vinaigrette as shown in the original recipe.
Source: Essen und Trinken Magazine