La sélection du moment

    The end of year festivities are coming up, Christmas is almost here! I offer you a selection of festive recipes to delight your taste buds and your guests. Tarama, foie gras, logs, I give you all my secrets. There are in this selection, recent recipes and others that I have published for nearly 12 years, so the photos are not all equal! Just click on the recipes to access them!

Home Savory White Asparagus Terrine

White Asparagus Terrine

Difficulté : Easy
Catégorie : Savory
Cout : Low cost

I’m often asked for simple recipes, but I’ll have a hard time finding something simpler! But despite this simplicity, this recipe is still very popular with guests! The result is amazing, really fresh and tasty! You won’t risk anything by trying it!

I use canned asparagus and industrial mayonnaise in this recipe… Something uncommon on my site, even non-existent! For the mayonnaise, if you make this recipe with homemade mayonnaise, it won’t work anymore and the whole thing will turn… For the canned white asparagus, they are already cooked and since they will spend a quarter of an hour in the blender, I don’t see the point of the fresh ones… The taste you will tell me… But not even that! Guests love this recipe and have no idea how easy it is to make! Perfect for summer and/or a buffet!

Recipe of the white asparagus terrine:

-5 hard-boiled eggs
-220g of drained white asparagus in cans!
1 bag of Madeira jelly diluted in 175ml of water
-235g of ready-made mayonnaise…! 

Prepare the hard-boiled eggs (cooked for 10 minutes in boiling water), the only major difficulty of the recipe, that’s to say…!

Prepare the jelly by pouring one bag into only 170ml of water. (Don’t follow the advice on the package, we want a higher concentration for this recipe!!).

Mix well, bring to a boil and turn off the heat.

In a blender, put the hard-boiled eggs, the mayonnaise… 
Canned asparagus, drained. 
And pour the warm jelly over the whole.

Let the blender run for 2 minutes to mix everything well.
Pour into a terrine, or a bavarois or baba mold.

Leave in the refrigerator for at least 4 hours or overnight.
Dip the mold in hot water for a few seconds and then turn out onto a serving plate.
The terrine can be eaten as is, especially without sauce!

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La sélection du moment

    The end of year festivities are coming up, Christmas is almost here! I offer you a selection of festive recipes to delight your taste buds and your guests. Tarama, foie gras, logs, I give you all my secrets. There are in this selection, recent recipes and others that I have published for nearly 12 years, so the photos are not all equal! Just click on the recipes to access them!

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