Myfrenchkitchen

I was asked by Jack from Redacted recipes and by Equal opportunity kitchen to reveal five things about myself.

Nothing comes close to a good, unflavoured, dark roasted, full bodied coffee. I may only have one or two cups a day, but it must be the best.

The best snack is a simple tomato sandwich; fresh bread, a knob of butter, thick slices of tomato, salt and pepper…and a healthy appetite.

Fresh salt is my weak spot. I have at least 5 different kinds in my pantry, always. A good grey sea salt for pasta, kosher salt for more delicate cooking, fleur de sel for my tomato sandwiches, Maldon saltflakes for fish, some salt crystals for meats and rose coloured Himalayan rocksalt to grind over salads….

I become a vegetarian at least once a year….for almost a week long.

I prefer salty foods to sugary ones. Actually it is the other way round I think. No, I’m sure, salty foods. No..o.. let me just think a bit more…..have to finish my ice cream first, it’s melting….

I now on my turn, ask the following five people to reveal five things about themselves:

Sylvia at Lavidaenbuenosairesyafines

Syrie at allthingsnice

Hilda at Dhangitskitchen

Ahn at Ahnsfoodblog

Happy cook at Mykitchentreasures

Few people like beetroot. I was one of them, until I started playing around with beetroot….roasting them, making a creamy soup, combining them with different flavours, of which mint and apple and pear are my favourite.

I made them into a terrine here, combined with mint and red onion and served with a minty lemon zest yogurt…which my judging panel all seemed to enjoy. I hope you do too.

Beetroot terrine

4 large beetroots, cooked and skin peeled off
1 small red onion
a handful of mint leaves
5 gelatin leaves
45 ml white wine vinegar
45 ml white balsamic vinegar
1 teaspoon of honey
45 ml water
salt and pepper
Yogurt sauce: a cup of natural yogurt
chopped mint leaves
lemon juice
zest of a lemon

Line a terrine pot with baking paper.
Chop the onion and mint leaves finely.
Cut the beetroot into small cubes or thin rounds. Layer some beetroot at the bottom of the terrine. Follow with a layer of chopped onion and then a generous layer of chopped mint. Repeat and finish with a layer of beetroot.
Mix the vinegars, the water, teaspoon of honey and salt and pepper in a small bowl and heat together, until the honey is dissolved.
Soften the gelatin leaves in a bowl with cold water, completely covered. Once soft, squeeze the excess water from the leaves and add to the warm vinegar/water sauce. Stir until completely dissolved. Season with salt and pepper.
Pour the warm, runny gelatin over the terrine until covered. Press slightly down, cover and refrigerate until set, at least 6 hours, but preferably overnight or longer for a better flavour.
Mix all the ingredients for the yogurt sauce and leave to infuse.
Serve a fairly thick slice of terrine with some drizzled sauce, alongside a green salad for an interesting starter and decorate with some mint leaves and fresh pepper.