For Easter I made a wonderful Spring terrine. It’s inspired from a meaty Romanian dish, but it’s vegetarian, healthier and without lots of fat.
Ingredients for 8 servings of Spring terrine:
– 450g soy mince or Quorn mince
– 1 can of plum tomatoes
– 1 bunch of spring onions
– 3-4 medium free range eggs
– 4 spoons of oil
– 3 spoons of flour
– sea salt, white pepper
– dried basil
Wash and chop the spring onions. Blitz the plum tomatoes in a food processor for half of minute, so it becomes a sauce. In a large bowl, put the mince, the tomato sauce, the onions, add the spices and 3 beaten eggs. Add the oil and the 3 spoons of flour and mix. If the mixture is too thick, add another egg. But if you feel the mixture is too wet, add another big spoon of flour. The mixture should hold its shape.
Pre-heat the oven at 180C or 160C fan. Tip the mixture into an oiled baking tray and bake it for an hour. The terrine can be served cold or warm, according to your taste. I sometimes make a yogurt and mustard sauce for it because I think they go great together.
Do you like terrine? Do you have a favourite recipe?