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LaVohn Crabtree
Rainbow tureen
A tasty recipe. The vegetarian starter contains the following ingredients: carrots (deleted), white cheese ((200 g), crumbled), ricotta (cheese, a 250 g), eggs, grilled peppers ((a 465 g), drained), peeled tomatoes ( (tin a 400 g), drained), fresh basil ((15 g), finely chopped), garden peas ((frozen), thawed), arugula ((lettuce, 75 g) and made with 1-2 tbsp olive oil).
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Ingredients
- 100 g carrots deleted
- 1 package white cheese (200 g), crumbled
- 3 Trays ricotta cheese, a 250 g
- 10 Eggs
- 2 pots grilled peppers (a 465 g), drained
- 1 peeled tomato (tin a 400 g), drained
- 1 bag fresh basil (15 g), finely chopped
- 100 g garden peas (frozen), thawed
- 1 bag arugula (lettuce, 75 g), prepared with 1 2 tbsp olive oil
Kitchen Stuff
Directions
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Cook the carrots gently in 15-20 min.
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Mix the white cheese with the ricotta and eggs, add pepper (and salt).
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Divide the mixture into 5 portions: 3 small ones and 2 slightly larger ones.
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Cut half of the peppers into slices and cover the bottom of the cake tin.
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Preheat the oven to 200 ° C.
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Puree the carrots in 3 separate dishes, the other half of the peppers and the tomato with the 3 small portions of the ricotta mixture.
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Puree the basil with 1 larger portion (the other larger portion will remain white).
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Put a layer of paprika-ricotta mixture in the cake tin and put it in the baking tin.
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Put some boiling water in the baking tin and put it in the oven for 10-12 minutes.
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Spoon a layer of the tomato-ricotta mixture, bake 10 minutes in the oven.
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Put a layer of carrot-ricotta mixture on top, bake for 10 minutes in the oven.
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Spoon the white layer on top and bake for 10 minutes in the oven.
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Finally, put the basil-ricotta layer on top and cover with the garden peas.
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Bake for another 10 minutes.
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Allow to cool.
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Keep the terrine until serving in the refrigerator.
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Cut the terrine into 15 slices and add rucola..
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Nutrition
180Calories
Sodium1% DV30mg
Fat18% DV12g
Protein28% DV14g
Carbs1% DV4g
Fiber8% DV2g
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