we have an old cookbook called Irresistible Vegetables that occasionally rescues us when we are oversupplied with something like broccoli because two different members of the house bought it on sale on the same day. which is exactly what happened this week.
500g broccoli, cut into florets. Boil or steam until tender.
1 large onion, diced. Saute in 15g butter until transparent. (I used leek instead)
2 eggs, separated.
In a food processor, puree the following
- cooked broccoli and onion
- 2 egg yolks
- 1 tbspn fresh parsley
- 1 tbspn fresh chives (we didnt have any...)
- 250 g cottage cheese
Transfer to a bowl and add the following
- 3 sliced, multigrain bread, crumbled
- 3 tbspns grated parmesan cheese
- 3 tbspns grated cheddar (tasty) cheese
- freshly ground black pepper
Put into a grease and lined 21 x 14 cm loaf pan. Our squarish tray like this has disappeared so I used a cake tin (well, it was a 'silicon', not a 'tin')
Cook for 25 mins at 200 degrees celsius.
It's more like a quiche than a terrine. quite nice and something we'll cook again soon (especially as I have the other half of the cottage cheese left....) the book recommends having it with tomato sauce. Last night we had it as an aside with a seafood chowder. Tonight I'm going to plate up the other half with chicken breast & bacon in a bit of pasta sauce with some mash on the side.