Sun Terrine

Last Recipes

Sun Terrine

Sun Terrine

Number of people

1 eggplant

1 zucchini

2 tomatoes

1 red pepper

1 green pepper

1 onion

6 eggs

5 cl milk

15 cl of low-fat fresh cream

100 g hardened wholemeal bread

2 tablespoons olive oil

1 sprig of basil

1 sprig of parsley



Preparation: 30 min
Cooking time: 45 min
Step 1
Light the oven at 180°C (Th 6).
Step 2
Pour the milk into a bowl. Add the crumbled wholemeal bread. While it swells, wash the vegetables. Dice them up. Chop the onion.
Step 3
Fry everything in a frying pan in olive oil for 5 minutes. Season with salt, pepper, parsley and chopped basil.
Step 4
In another bowl, beat the eggs into an omelette, add the crème fraîche, mix, stir in the cooked vegetables.
Step 5
Mix and add the drained bread crumb.
Step 6
Oil a cake pan. Pour in the mixture.
Step 7
Bake in the oven for 45 minutes in a double boiler.
Step 8
When the terrine is cooked, let it cool without removing it from the pan.
Step 9
Place in a cool place for at least 6 hours.
I add my grain of salt

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