EASY VEGGIE TERRINE
Ek het ‘n heerlike vleislose dis op Pinterest gekry en dit gemaak. Ek het hom so bietjie aangepas. My groente was wortels, baby marrows, geel pampoentjies en dan het ek van die piepklein ronde pampoentjies wat mens soms saam met die geles kry ook bygegooi. Ek gaan volgende keer sampioene bysit en dalkies so paar stroke spek vir ‘n vleisigheid. Julle kan dit gerus probeer.
Ek het die resep net verdubbel vir die pan grootte. (33 x 23 cm)
- 4 medium carrots, peeled
- 2 medium zucchini
- 2 medium yellow summer squash
- 2 tablespoons oil
- 1 large garlic clove, finely minced
- ½ small onion, chopped
- ½ teaspoon sea salt
- ⅛ teaspoon ground pepper
- 6 large eggs
- ¼ cup milk
- ¼ cup cake flour
- ½ teaspoon baking powder
- 1 small handful of fresh basil leaves, chopped
Preheat oven to 180 ºC. Line a 9 × 5 inch loaf pan with parchment paper and set aside.
Cut the carrots, zucchini and summer squash in half lengthwise and then into thin slices on a mandolin.
In a large skillet heat the oil. Add the minced garlic and onions and stir for 1 minute.
Then add the sliced vegetables and season with ¼ teaspoon of salt and all the pepper.
Cook over medium-low heat until softened, about 8 to 10 minutes.
Meanwhile, in a small bowl, mix together cake flour, remaining ¼ twaspoon of salt and baking powder, set aside.
In a large bowl whisk together eggs and milk, and then whisk in flour mixture until fully incorporated and slightly thickened.
Fold in the cooked vegetables and basil. Pour mixture into prepared pan.
Bake until light golden brown on top and set in the center, about 40 – 45 minutes.
Remove cake from oven and let cool in pan 10 minutes.
Remove from pan, and serve warm or at room temperature.
Recipe posted by: Hannie Steyn
Photo: Hannie Steyn
