Driving Route Planner Florida

another month has passed and we are with a new Cooking Challenge. This time he won the election of Maragda La Quinta de Luculus , and his proposal ... terrines. In principle, did not know which to choose .. because when I started looking recipes are hundreds of different recipes some more colorful than others with different ingredients.

The terrines are some that may surprise working for their presentations, they can produce, meat, fish, vegetables and always taste good result.

These preparations are usually prepared in a few earthenware pots to cook in the oven, hence the name ... but also be prepared as I've done in plumcake mold.

Whenever prepare a terrine of meat is desirable to wrap a few sheets of bacon, to keep moisture and not drying out too much. The terrines are cooked but should always be served cold (live Web feed to the palate).

There was never any preparation so I could not imagine what I'd like more, but when I saw this cold terrine, not cooking with these ingredients I knew without a doubt that I would. The truth is that although the terrines are always taken cold, do not know if you can call terrine to a preparation that is prepared in a bowl but not baked, but I present two preparations are well. I hope you like my proposals.

TERRINE SALMON AND CUCUMBER

Ingredients

480 grams of smoked salmon (good quality to have large slices)
300 grams of herb cream cheese (Philadelphia type)
freshly ground black pepper zest of 1
lemon (2 or 3 lemons to serve)
1 large cucumber sliced \u200b\u200bpickles

Development

dampen the mold and place plastic wrap protruding from the mold.
covered at all the mold with layers of smoked salmon, also protruding from the mold with about 180 or 200 grams of salmon should be enough. We must choose the best slices, so it is wise to choose a good quality smoked salmon.

The rest of the mixture is ground with herb cheese, lemon zest and black pepper.

Place 1 / 3 of the filling.

Cut very thin slices of cucumber, put some slices over the filling. Place

another part of filling up, then placed other slices of cucumber or pickle.

Finally, place the filling and closing redstar with smoked salmon leftovers.

Cover with plastic wrap and put a milk carton or a carton as mold and place cans or something though to seal the terrine and form.

sweet terrine My proposal ...

Chocolate terrine AND STRAWBERRY

butter fingers
white or black (depending on preference)
250 grams of white cheese (Philadelphia type)
100 ml.
milk 200 grams of strawberries for the filling plus more for garnish
2 sheets of gelatin or 9 grams of agar-agar

Preparation

prepare dessert the night before or morning if it's for dinner.

lined in a cake pan with plastic wrap food.

crumbled or crushed with a rolling pastry cookies.

Mix with a spatula with butter cookies for a gritty paste to a crumble.

We decorate the bottom of the mold with this preparation.

Melt the chocolate in double boiler or microwave if you prefer a one-minute power 600W. Heat the milk on the other hand, to melt the gelatin (previously soaked in cold water) or agar agar.

Add the gelatin or agar agar melted milk chocolate and then the cheese.

Pour half of the preparation in pan on cookie mixture.

then added strawberries halved or sliced \u200b\u200bvery large, we run the pan and add the other half of the mixture.

In my case as I used black chocolate and fell somewhat short of mixture added a little melted white chocolate, but I warn you that it was too hard, so it is best to re-mix with cheese, milk and gelatin or agar agar, that is tender and the mixture of black chocolate and have a layer white cream with a texture like soft.

We put in the refrigerator until it curdled. At serving time, unmold onto a plate and gently remove and removed the plastic film.