Name: Vegetable terrine
Yield: 6 servings
Cuisine: Entertaining
Ingredients: 10.00 spinach blanched; 300.00 g carrots peeled and sliced; 1.00 eggs extra-large; 1.00 eggs yolk only; 125.00 ml sour cream cultured; 5.00 ml cumin; salt and white pepper to taste; 1.00 lemon zest and juice; 300.00 g courgettes sliced; 30.00 g butter; 125.00 ml cottage cheese creamed; 1.00 eggs extra-large; 1.00 eggs yolk only; 5.00 fresh basil finely chopped; salt and white pepper

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Ingredients (15)

10.00

spinach — blanched

CARROT LAYER

300.00 g	carrots — peeled and sliced
1.00	eggs — extra-large
1.00	eggs — yolk only
125.00 ml	sour cream — cultured
5.00 ml	cumin
	salt and white pepper — to taste
1.00	lemon — zest and juice

COURGETTE LAYER

300.00 g	courgettes — sliced
30.00 g	butter
125.00 ml	cottage cheese — creamed
1.00	eggs — extra-large
1.00	eggs — yolk only
5.00	fresh basil — finely chopped
	salt and white pepper

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Method:

1. Grease a 1,5 litre loaf tin with butter. Use half the spinach to line the tin.
2. CARROT LAYER: Cook the carrots in a little water. Drain and process in a blender until smooth. Beat the eggs and cream together and add with the rind, juice and seasoning.
3. COURGETTE LAYER: Sauté courgettes in butter until all the excess moisture has evaporated and they are soft. Leave to cool slightly. Mix the remaining ingredients, beat lightly to combine and process with courgettes until smooth.
4. Place half the carrot mixture in the tin. Top with a layer of spinach, spoon in the courgette mixture and top with a layer of spinach. Repeat the layers, ending with a spinach layer.
5. Cover the loaf tin with aluminium foil and bake in a water bath in a preheated oven for 1 1/2 hours or until set.
Serves 6-8 as a starter