It's the weekend already... Goodness! How this week has flown by! I had planned on doing so many things this week, and haven't got much done at all!
Wednesday night, as you all know was the VIP opening of H &M in Johannesburg, unfortunately I didn't go as I was on babysitting duty for MommyB. The girls had such a great time! I'm so jealous! Never mind though, MommyB needed this much deserved break and they bought some great presents for me! I was so disappointed to hear that they don't have a homeware range in Johannesburg. What a pity! Anyhow, I guess I had a great time too with Buddy and the Twins. They are growing up so fast. By the end of the evening , I was exhausted though! Not sure how MommyB copes...And gets so much done!
This post was meant to go up a few nights ago, but I'm going to blame the babies for the delay!
Many of you saw my Instagram pic of the veggie terrine and requested the recipe, so here goes...
This recipe needs to be made the day before you plan on serving it as it needs to set.
Roasted veggie terrine
300 grams ricotta cheese
Salt and pepper to season
3 cloves garlic, crushed
2 large Aubergines, cut lengthwise into 1 centimeter thick slices
About 3 large Roma peppers, cut in half lengthwise and seeded
3-4 zucchini, sliced lengthwise
A handful of baby spinach leaves
A jar of basil pesto
A small jar of marinated artichokes
A tub of semi dried tomatoes, drained
A handful of fresh basil leaves
A small jar of marinated mushrooms, drained and sliced into halves
Brush the Aubergines, peppers and zucchini slices with some olive oil and grill in a ridged pan till nicely charred and done. You could use a barbecue if desired . Set aside to cool. Combine the ricotta cheese with some seasoning and the garlic. Stir until smooth. Line a 28x11 cm loaf tin with plastic wrap, allowing extra to overhang on all sides. Place a layer of Aubergines in the tin, trimming to fit the base. Follow with a layer of peppers, then the zucchini slices. Place a layer of the spinach leaves over. Spread half the ricotta cheese over, pressing down firmly. Add a thin layer of pesto. Spread it over evenly. Slice artichokes in half and place a layer over the pesto. Add a layer of semi dried tomatoes, pressing down gently (but firmly) after each layer. Now add a layer of basil leaves ( save some for garnishing later) and a layer of marinated mushrooms. Place the remaining ricotta over and another thin layer of pesto. Top with another layer of peppers and finally a layer of Aubergines.
Fold the overhanging plastic wrap on top and cover with another sheet of plastic. Cut a piece of firm
board to fit and place on top. Weigh the tin down with some weights (canned food do the trick) and refrigerate overnight. When serving, remove cardboard and plastic wrap from the top and turn over onto a serving plate. Garnish with some of the remaining basil. Slice as required and enjoy!