Green bean terrine

Recipe from: 4/8/1993 12:00:00 AM
Ingredients 11
Servings 1
Minutes +/- 20 min


Serving Change
  • 550
    fresh green beans
  • 25
  • 25
    cake flour
  • 300
    milk or yoghurt
  • 100
    Cheddar cheese, grated
  • 4
    extra-large eggs
  • 5
    mustard powder
  • salt and pepper
  • 250
    smooth cottage cheese
  • 30
    freshly chopped chives


+/- 20 min
Preheat the oven to 180 ºC (350 ºF). Spray a 23 x 13 x 7 cm loaf tin with non-stick spray. Rinse the green beans thoroughly and boil for 5 minutes. Drain well, rinse under cold water and top and tail the beans. Melt the butter in a saucepan. Add the cake flour and stir well to form a smooth paste. Remove from the heat and slowly add the milk. Stir well. Return the saucepan to the stove and heat until the mixture comes to the boil and thickens. Stir continuously. Remove from the heat and cool slightly. Add the cheese and mix until the cheese has melted. Add the eggs one by one, beating well after each addition. Season with the mustard powder and salt and pepper to taste. Arrange a layer of the green beans in the bottom of the loaf tin and pour over a little of the sauce. Repeat the layers till all the ingredients have been used. Cover the tin with aluminium foil. Place the tin in a large oven pan filled halfway with boiling water. Bake for 1 hour or until the terrine is cooked and set. Remove the loaf tin from the oven and stand in cold water until completely cooled. Chill until needed. Mix the cottage cheese and chives and season to taste with salt and pepper. Add a little milk if you prefer a slacker consistency. Slice the terrine into 1 cm-thick slices, place a slice on each plate, along with lettuce leaves and tomatoes, if desired. Serve with the cottage cheese sauce. Serves 8.

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