Recipe Archives->Vegetarian->Veg Terrine 02

Vegetable Terrine
Yield:  4 servings

50 g plain flour      
50 g butter  
300 ml milk    
salt and freshly ground pepper     
100 g peas, cooked
100 g cottage cheese   
1/2 medium cauliflower, cooked
50 g Lancashire cheese, grated
2 carrots, chopped
1 onion, chopped
cucumber

Line the base of a 700g loaf tin with greaseproof paper.  Place
flour, butter and milk in a saucepan, heat stirring continuously
until the sauce thickens, boils and is smooth.  Cook for 2 minutes.
Season.

Blend the peas and stir into a third of the sauce, pour into tin.
Blend the cottage cheese, cauliflower and Lancashire cheese with
half the remaining sauce and pour into the tin to form an even
layer.  Cook the carrots and onion in a little water until soft.
Liquidise until smooth.  Stir into remaining sauce.  Pour into the
tin to form an even layer.

Stand in a roasting tin half filled with boiling water.  Bake at
170 C / 325 F / Gas 3 for 1 1/2 hours.  Chill for 2 hours.  Turn
out terrine just before serving and garnish with cucumber.

Printable version: veg-terrine02.txt.