Description
Refinement, uniqueness, combination of flavors, the beauty of submission - these are a few of the epithets that can be given this, appreciated the terrine. If you are approaching joyful holiday date, you will certainly here. So surprise and delight this wonderful appetizer your guests!
Ingredients
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Cheese curd
800 г
-
Walnuts
75 г
-
Chives
1 пуч.
-
Tomato paste
2 ст. л.
-
Sundried tomatoes
100 г
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Dutch cheese
250 г
-
Pepper white
по вкусу
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Paprika sweet
по вкусу
Cooking
As usual, let's start with the products. Cottage cheese can take any, like Philadelphia, but to contain the maximum amount of fat (60-70%).
Walnuts chop and fry in a pan without adding oil. Remove from the heat.
Chives finely chopped, a few sprigs to postpone for decoration. I recommend to use chives, because regular green onions are much rougher taste.
Sun-dried tomatoes to release excess oil and chop.
In a separate bowl, combine 400 g curd cheese with nuts and chives. Add a little to taste with white pepper. Mix thoroughly with a spatula.
In another bowl mix the remaining 400 g cream cheese with 2 tablespoons of tomato paste and chopped sun-dried tomatoes. Also carefully mixed with a spatula.
To make terrina used this kind of shape. But, foreseeing the regret of many persons who want to recommend any rectangular volume approximately 1 liter. The length of my form 30 cm, width 11 cm
The form dimmed with cling film, the edges hanging down. 3 goals of Dutch cheese spread on the bottom of the form overlap to the cheese coated the bottom and sides of your shape. For a more aesthetic appearance in a rectangular shape, try to spread the cheese with a hemisphere.
On the cheese neatly and evenly distribute the cheese-walnut-onion mixture.
Two plates of Dutch cheese closed the first layer of the curd mass. Lightly stamped.
The cheese plate also uniformly apply the second cheese-tomato mixture. Gently distributed over the entire surface of the form. So.
The remaining two plates of Dutch cheese cover all of our beauty and hanging the edge of the film lifted up, hiding the whole terrine. Put the terrine for 2 hours to cool in the fridge. I left for the night, ie cooked today and served tomorrow.
Terrine disclosed from the film, turn on a dish, remove the mold, where it "rest", remove the film. Decorate with a sliced cherry tomatoes, lightly protrusive sweet paprika powder, complemented by the beauty of the stems of chives.
Cut with a sharp knife. I used the knife to cut the cheese. Here is the cut!
Bon appetit!!!
But he was already on holidays!
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