22 December, 2015
Roasted peppers and morbier terrine
I am not very sure how to call it, whether it is a terrine or a layer cake or a strange take on lasagna. I hope that the picture explains it better than the title.
I made it as part of an early Christmas celebration dinner welcoming my parents at my little place. The background of the picture shows the lights of our Christmas tree!
As I am writing this however, they didn’t try it yet, the plane was late :-(. But I liked the terrine a lot, I hope there will still be something left by the time they arrive!
Ingredients
- 5 peppers (red, yellow, orange), roasted and peeled (for step by step instructions on how to cook peppers look here
- 1 cup tomato sauce
- fresh basil, chopped
- 4 sheets of gelatin (8g)
- 200 g morbier cheese
- sel, pepper
- olive oil for serving
Instructions
- Place the gelatin in water and when softened place in hot tomato sauce (off heat) and mix until melted.
- Place a thin layer of tomato sauce in a narrow pan lined with plastic wrap, then a layer of peppers ,season with salt, pepper and basil leaves.
- Then add a layer of sliced cheese and again a layer of tomato sauce on top,
- Repeat until you use up all the ingredients.
- Place in a fridge for at least 2 hours.
- Serve in slices with some olive oil and fresh bread.
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