christmas terrine thingy

[Mamma Mia]

i made this a few years back, now i cant quite remember what was in it. It
was really simple terrine that you made in a loaf tin, then turned out and
it looked all nice and christmassy. I am talking really easy..

you layered *i think* red pesto, softened cream cheese and then green pesto.
hmmm.. must have been more to it. perhaps it was pesto mixed with more
cream cheese? any thoughts? might be nice to make again?

chris

[Staycalm]

Oh yummo! I hope someone can find a recipe.

Liz

Post by Mamma Mia
i made this a few years back, now i cant quite remember what was in it. It
was really simple terrine that you made in a loaf tin, then turned out and
it looked all nice and christmassy. I am talking really easy..
you layered *i think* red pesto, softened cream cheese and then green
pesto. hmmm.. must have been more to it. perhaps it was pesto mixed with
more cream cheese? any thoughts? might be nice to make again?
chris

[Monique]

Post by Mamma Mia
i made this a few years back, now i cant quite remember what was in it. It
was really simple terrine that you made in a loaf tin, then turned out and
it looked all nice and christmassy. I am talking really easy..
you layered *i think* red pesto, softened cream cheese and then green
pesto. hmmm.. must have been more to it. perhaps it was pesto mixed with
more cream cheese? any thoughts? might be nice to make again?
chris

Something like this perhaps?

Holiday Pesto Cheesecake

This savory appetizer cheesecake is best made a day in advance.
INGREDIENTS:

a.. 2/3 cup purchased or homemade pesto
b.. 1 tablespoon butter
c.. 1/4 cup fine dry bread seasoned crumbs
d.. 2 tablespoons grated Parmesan
e.. 2 packs of cream cheese, room temperature
f.. 1 cup ricotta cheese
g.. 1/2 cup grated Parmesan cheese
h.. 1/4 teaspoon salt
i.. 1/8 teaspoon cayenne, or to taste
j.. 3 large eggs
k.. 1/4 cup pine nuts
PREPARATION:

Preheat oven to 170°. Rub butter over botton and sides of a 9-inch
springform pan. Mix breadcrumbs with 2 tablespoons Parmesan cheese; turn pan
to coat with crumb mixture. Using an electric mixer, beat cream cheese,
ricotta and Parmesan cheeses, salt, and cayenne in a large bowl until light.


Add eggs one at a time, beating well after each addition. Transfer half of
the batter to a separate medium bowl. Mix pesto mixture into remaining half.
Pour pesto batter into prepared pan; smooth top evenly. Spoon plain mixture
over; gently smooth to cover pesto layer. Sprinkle with 1/4 cup pine nuts
and bake until center is no longer jiggly, about 45 minutes. Transfer to
rack to cool completely. Cover tightly with plastic wrap and refrigerate for
at least 4 to 6 hours before serving.

[Monique]

Post by Mamma Mia
i made this a few years back, now i cant quite remember what was in it. It
was really simple terrine that you made in a loaf tin, then turned out and
it looked all nice and christmassy. I am talking really easy..
you layered *i think* red pesto, softened cream cheese and then green
pesto. hmmm.. must have been more to it. perhaps it was pesto mixed with
more cream cheese? any thoughts? might be nice to make again?
chris

Maybe this? Either way, they both sound nummy ;)


Sundried tomato and pesto cheese spread
"This is an incredible cheese spread. With the red of the sun-dried
tomatoes and the green of the pesto, it makes for a beautiful Christmas
appetizer. Garnish with toasted pine nuts and sprigs of basil. Serve with
crackers." Original recipe yield: 6.5 cups.


INGREDIENTS:
a.. 4 cloves garlic, peeled
b.. 65 g fresh basil leaves
c.. 5 ml fresh lemon juice
d.. 35 g pine nuts
e.. 30 ml extra virgin olive oil
f.. 620 g softened cream cheese
g.. 25 g freshly grated Parmesan cheese
h.. 145 g sun-dried tomatoes, packed in oil, drained
i.. 85 g tomato paste
j.. 170 g butter
k.. salt and pepper to taste

--------------------------------------------------------------------------------

DIRECTIONS:
1.. Chop the garlic in a food processor. Mix in basil, lemon juice, pine
nuts and olive oil. Process until well blended. Mix in 1/3 cup cream cheese
and Parmesan cheese. Blend using pulse setting until almost smooth. Transfer
the mixture to a medium bowl.
2.. Coarsely chop sun-dried tomatoes in the food processor. Mix in tomato
paste and 1/3 cup cream cheese. Blend until smooth.
3.. Place 2 cups cream cheese and butter in a medium bowl. Using an
electric mixer, beat until fluffy. Season with salt and pepper.
4.. Lightly grease a 1 1/2 quart baking dish. Line dish with plastic wrap
so that the wrap extends over sides of the dish.
5.. Evenly spread 3/4 cup cream cheese and butter mixture in the prepared
dish. Layer alternately with 1/2 the sun-dried tomato mixture, 1/2 cup cream
cheese and butter mixture and 1/2 the pesto mixture. Repeat layering,
topping with remaining cream cheese and butter mixture. Cover and chill in
the refrigerator 8 hours, or overnight.
6.. Carefully invert dish onto a platter and remove plastic to serve.

[Mamma Mia]

Post by Monique

Post by Mamma Mia
i made this a few years back, now i cant quite remember what was in it.
It was really simple terrine that you made in a loaf tin, then turned out
and it looked all nice and christmassy. I am talking really easy..
you layered *i think* red pesto, softened cream cheese and then green
pesto. hmmm.. must have been more to it. perhaps it was pesto mixed with
more cream cheese? any thoughts? might be nice to make again?
chris

Maybe this? Either way, they both sound nummy ;)
Sundried tomato and pesto cheese spread
"This is an incredible cheese spread. With the red of the sun-dried
tomatoes and the green of the pesto, it makes for a beautiful Christmas
appetizer. Garnish with toasted pine nuts and sprigs of basil. Serve with
crackers." Original recipe yield: 6.5 cups.
a.. 4 cloves garlic, peeled
b.. 65 g fresh basil leaves
c.. 5 ml fresh lemon juice
d.. 35 g pine nuts
e.. 30 ml extra virgin olive oil
f.. 620 g softened cream cheese
g.. 25 g freshly grated Parmesan cheese
h.. 145 g sun-dried tomatoes, packed in oil, drained
i.. 85 g tomato paste
j.. 170 g butter
k.. salt and pepper to taste
--------------------------------------------------------------------------------
1.. Chop the garlic in a food processor. Mix in basil, lemon juice, pine
nuts and olive oil. Process until well blended. Mix in 1/3 cup cream
cheese and Parmesan cheese. Blend using pulse setting until almost smooth.
Transfer the mixture to a medium bowl.
2.. Coarsely chop sun-dried tomatoes in the food processor. Mix in tomato
paste and 1/3 cup cream cheese. Blend until smooth.
3.. Place 2 cups cream cheese and butter in a medium bowl. Using an
electric mixer, beat until fluffy. Season with salt and pepper.
4.. Lightly grease a 1 1/2 quart baking dish. Line dish with plastic wrap
so that the wrap extends over sides of the dish.
5.. Evenly spread 3/4 cup cream cheese and butter mixture in the prepared
dish. Layer alternately with 1/2 the sun-dried tomato mixture, 1/2 cup
cream cheese and butter mixture and 1/2 the pesto mixture. Repeat
layering, topping with remaining cream cheese and butter mixture. Cover
and chill in the refrigerator 8 hours, or overnight.
6.. Carefully invert dish onto a platter and remove plastic to serve.

yeah, thats it, thanks monique. i was going to make it even eaiser for me
with bought pesto. slacker!

this tastes delish, is SOOOO easy and looks really good and christmassy

:)

[Ms Leebee]

Post by Monique
Sundried tomato and pesto cheese spread
"This is an incredible cheese spread. With the red of the
sun-dried tomatoes and the green of the pesto, it makes for a
beautiful Christmas appetizer. Garnish with toasted pine nuts and
sprigs of basil. Serve with crackers." Original recipe yield: 6.5
cups.
a.. 4 cloves garlic, peeled
b.. 65 g fresh basil leaves
c.. 5 ml fresh lemon juice
d.. 35 g pine nuts
e.. 30 ml extra virgin olive oil
f.. 620 g softened cream cheese
g.. 25 g freshly grated Parmesan cheese
h.. 145 g sun-dried tomatoes, packed in oil, drained
i.. 85 g tomato paste
j.. 170 g butter
k.. salt and pepper to taste
--------------------------------------------------------------------------------
1.. Chop the garlic in a food processor. Mix in basil, lemon juice,
pine nuts and olive oil. Process until well blended. Mix in 1/3 cup
cream cheese and Parmesan cheese. Blend using pulse setting until
almost smooth. Transfer the mixture to a medium bowl.
2.. Coarsely chop sun-dried tomatoes in the food processor. Mix in
tomato paste and 1/3 cup cream cheese. Blend until smooth.
3.. Place 2 cups cream cheese and butter in a medium bowl. Using an
electric mixer, beat until fluffy. Season with salt and pepper.
4.. Lightly grease a 1 1/2 quart baking dish. Line dish with plastic
wrap so that the wrap extends over sides of the dish.
5.. Evenly spread 3/4 cup cream cheese and butter mixture in the
prepared dish. Layer alternately with 1/2 the sun-dried tomato
mixture, 1/2 cup cream cheese and butter mixture and 1/2 the pesto
mixture. Repeat layering, topping with remaining cream cheese and
butter mixture. Cover and chill in the refrigerator 8 hours, or
overnight. 6.. Carefully invert dish onto a platter and remove plastic to
serve.

Thanks Monique.

I'm definately going to make & serve this one this Xmas.

[Ms Leebee]

Post by Mamma Mia
i made this a few years back, now i cant quite remember what was in
it. It was really simple terrine that you made in a loaf tin, then
turned out and it looked all nice and christmassy. I am talking
really easy..
you layered *i think* red pesto, softened cream cheese and then green
pesto. hmmm.. must have been more to it. perhaps it was pesto mixed
with more cream cheese? any thoughts? might be nice to make again?

ooh - that sounds good Chris.

I made a layered terrine once with chargrilled red capsicum, eggplant,
zucchini & basil leaves and fetta .. but it was a day's work, then overnight
in the fridge weighted down with cans.

Tasted like heaven though, but buggered if I could be bothered with
everything else you need to cook & do over Xmas.

Still got the recipe somewhere, but it's with my ham glaze recipe I haven't
found for Augie yet either ( sorry, Augie ! :(

[augie]

***@ozdebate.com said...

||
|| Still got the recipe somewhere, but it's with my ham glaze recipe I haven't
|| found for Augie yet either ( sorry, Augie ! :(

It's OK, I have bought the cherries already but cannot remember what
else I need!

I'll have the terrine recipe too, if it's not too much bother ;)

[Aussie Lurker]

Post by augie
||
|| Still got the recipe somewhere, but it's with my ham glaze recipe I haven't
|| found for Augie yet either ( sorry, Augie ! :(
It's OK, I have bought the cherries already but cannot remember what
else I need!
I'll have the terrine recipe too, if it's not too much bother ;)
--

Me too for the terrine recipe if that's ok :)

Thanks,
Aussie Lurker

[Ms Leebee]

Post by Aussie Lurker

Post by augie
I'll have the terrine recipe too, if it's not too much bother ;)

Me too for the terrine recipe if that's ok :)

Ok girls - I can't find it, and a google wasn't much luck either - you may
have to play with this one.
It's pretty easy, just a little time consuming, but man, it is so yummy...

Qty's approximate, best to memory:

2 eggplant, sliced 5mm longways
6 large zucchini. sliced to 3-4mm longways
6 large red capsicum, quartered and deseeded
I have no idea how much yummy crumbly feta, but too much means you can eat
it while you wait for the stack to be ready ;)
ditto with the fresh basil - get heaps
olive oil spray.

Line a loaf tin with gladwrap, ensuring plenty of overlap
Heat oven to what ? - probably 180deg.
Spray a biscuit tray with oil and lay out the veges. I remember having to
do lots of batches. Start with the capsicum first. Spray veges.
Cook until skin starts to blacken and blister a bit, I can't remember how
long this is.
Dump capsicum into a bowl and cover with clingwrap to sweat.
Continue with other veges, leaving the eggplant and the zucchin on plates to
cool, rather than a bowl.
Oh, and the eggplant should be lightly salted before going into the oven. I
think it helps dry it out a bit ( ? )

Peel the thin membranous skin from the capsicums that have now cooled in the
bowl, and discard.

Line the bottom of the loaf tin with red capsicum, ensuring overlap.
Layer zucchini
Layer feta
Layer basil leaves
Layer eggplant
Layer capsicum ... and continue.

From memory, I got about 3 layers of each ingredient. I can't remember
using pepper & salt to season.

When the tin is full to the brim, take overlapping gladwrap and 'seal' it
all in. You will now need to 'weight' tin overnight in the fridge.
i used cans of tomatoes, which worked well. It can be pretty juicy, so you
might want to pop the tin on a plate before loading into the fridge.

Serve the next day with a rocket and balsamic dressing.
My husband and I made it last 2 sittings, but it was difficult. As good as
any vege stack i've paid good $ for in a restaurant.

In fact, you've inspired me .. I reckon I might haul this one out for
Xmas.....

[Ms Leebee]

Sorry for the repost, but I want to make sure you saw this, I went to a bit
of effort to recall and type it out.
Ms Augie - do not delete from computer this time before using.

Post by Ms Leebee

Post by Aussie Lurker

Post by augie
I'll have the terrine recipe too, if it's not too much bother ;)

Me too for the terrine recipe if that's ok :)

Ok girls - I can't find it, and a google wasn't much luck either -
you may have to play with this one.
It's pretty easy, just a little time consuming, but man, it is so yummy...
2 eggplant, sliced 5mm longways
6 large zucchini. sliced to 3-4mm longways
6 large red capsicum, quartered and deseeded
I have no idea how much yummy crumbly feta, but too much means you
can eat it while you wait for the stack to be ready ;)
ditto with the fresh basil - get heaps
olive oil spray.
Line a loaf tin with gladwrap, ensuring plenty of overlap
Heat oven to what ? - probably 180deg.
Spray a biscuit tray with oil and lay out the veges. I remember
having to do lots of batches. Start with the capsicum first. Spray
veges. Cook until skin starts to blacken and blister a bit, I can't
remember
how long this is.
Dump capsicum into a bowl and cover with clingwrap to sweat.
Continue with other veges, leaving the eggplant and the zucchin on
plates to cool, rather than a bowl.
Oh, and the eggplant should be lightly salted before going into the
oven. I think it helps dry it out a bit ( ? )
Peel the thin membranous skin from the capsicums that have now cooled
in the bowl, and discard.
Line the bottom of the loaf tin with red capsicum, ensuring overlap.
Layer zucchini
Layer feta
Layer basil leaves
Layer eggplant
Layer capsicum ... and continue.
From memory, I got about 3 layers of each ingredient. I can't
remember using pepper & salt to season.
When the tin is full to the brim, take overlapping gladwrap and
'seal' it all in. You will now need to 'weight' tin overnight in the
fridge. i used cans of tomatoes, which worked well. It can be pretty
juicy,
so you might want to pop the tin on a plate before loading into the
fridge.
Serve the next day with a rocket and balsamic dressing.
My husband and I made it last 2 sittings, but it was difficult. As
good as any vege stack i've paid good $ for in a restaurant.
In fact, you've inspired me .. I reckon I might haul this one out for
Xmas.....

[augie]

***@ozdebate.com said...
|| Sorry for the repost, but I want to make sure you saw this, I went to a bit
|| of effort to recall and type it out.
|| Ms Augie - do not delete from computer this time before using.
||

Who me ? :)

[Ms Leebee]

Post by augie

Post by Ms Leebee
Sorry for the repost, but I want to make sure you saw this, I went
to a bit of effort to recall and type it out.
Ms Augie - do not delete from computer this time before using.

Who me ? :)

;)

I can't find the dodgy 1970's cookbook with the ham recipe either :(

But it goes something like this:
jar of black cherries
scoop of plum jam
splash of sherry
more sugar ( ??? )
cornflour for thickening

all ingreds in a pot over low heat until thickened
glaze ham.


Sorry :((


I'm going ye olde classic cloves/honey/mustard this year.

[augie]

***@ozdebate.com said...
|| augie wrote:
|| > ***@ozdebate.com said...
|| >>> Sorry for the repost, but I want to make sure you saw this, I went
|| >>> to a bit of effort to recall and type it out.
|| >>> Ms Augie - do not delete from computer this time before using.
|| >>>
|| >
|| > Who me ? :)
||
|| ;)
||
|| I can't find the dodgy 1970's cookbook with the ham recipe either :(
||
|| But it goes something like this:
|| jar of black cherries
|| scoop of plum jam
|| splash of sherry
|| more sugar ( ??? )
|| cornflour for thickening
||
|| all ingreds in a pot over low heat until thickened
|| glaze ham.
||
||
|| Sorry :((

No - that's good, I can wing it with that. I could not remember past
the cherries and jam. Thanks :)

[Bigbazza]

Post by Mamma Mia
i made this a few years back, now i cant quite remember what was in it. It
was really simple terrine that you made in a loaf tin, then turned out and
it looked all nice and christmassy. I am talking really easy..
you layered *i think* red pesto, softened cream cheese and then green
pesto. hmmm.. must have been more to it. perhaps it was pesto mixed with
more cream cheese? any thoughts? might be nice to make again?
chris

Chris...After reading this ..it made me remember a recipe that is so yummy
and also nicely decorated on presentation at Christmas time !....My oldest
Daughter's MIL..used to make it about every Christmas..until the last couple
of years !

Recipe is called "Lumpfish Caviar Pate"

8 Hard boiled eggs
3 Tblsp Soft Butter
Salt
Fresh Ground Black Pepper
600 ml Thick Sour Cream
1 White Onion
1 Big Jar Red Lumpfish Caviar
! Big Jar Black Lumpfish Caviar
Chopped Fresh Parsley

Serve: Crisp French Loaf Bread.

Method :

Finely chop and mash the Eggs and softened Butter + S & P to taste.

Firmly pat the egg mixture into a 'shallow' ovenproof or pottery dish.

Take the Sour Cream and beat (with some Salt & Pepper till taste) until
'Thick', then add the 'finely' chopped White Onion to cream and stir in.

Spread evenly over top of Egg Base and refrigerate until serving time

When wanting to serve, Sprinkle the 2 Different 'Caviars' over top..Dividing
top into 4 quarters and do 1 quarter in Red and the next quarter in Black
etc..Decorate the top with a little chopped fresh parsley .... Enjoy !!