How to make a Roasted Vegetable Terrine (Crustless Layered Veggie Pie) ~ Cooking with Mira
Here is another healthy recipe! This is the perfect dish for a hot summer day! Super healthy and packed with delicious nutrients! This is a low carb and a low calorie recipe, not to mention, it's also gluten-free and vegetarian!
Serves: 6, Calories: 291, Carbs: 18.25g (Fiber: 7.4g), Protein: 10.83g, Fat: 22.12g
2 large eggplants
2 large zucchinis
2 red bell pepper
1 bunch of spinach
125g of goat cheese
6 white mushrooms (portobello or cremini mushrooms can also be substituted)
30-40 fresh basil leaves
2 tbsp coconut oil
Recipe here: NOTE* The recipe on my blog was for a slightly smaller version.
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Creative Commons Attribution music by Josh Woodward
I shot this video with my Canon Kiss x4 and edited with iMovie.
How To Make A Vegetable Terrine
FULL RECIPE BELOW
Follow along with our culinary school chef as he shows you how to make a vegetable terrine with goat cheese. It looks just as good as it tastes!
VEGETABLE TERRINE RECIPE:
2 yellow squash
2 red peppers
2 yellow peppers
1 red beet
1 golden beet
1 bok choy
8 oz. goat cheese
Salt and black pepper
1. Slice the zucchini and yellow squash lengthwise into ¼ -inch slices. Blanch slices in salt water for about 2 minutes; refresh in ice water to stop cooking process.
2. Boil beets until soft, insert a knife if it comes out easily this means the beets are done. Refresh in ice water, peel beets, and slice into 1/8-inch slices.
3. Cut peppers in half, remove the membranes and seeds. Blanch in salt water for about 5 minutes, refresh in ice water.
4. Blanch baby bok choy and leeks for about 3 minutes; refresh in ice water.
5. Soften the goat cheese in a mixing bowl, place goat cheese into a pastry bag.
6. Layered the terrine mold with plastic film.
7. Arrange the zucchini and squash slices crosswise over the bottom and up the sides, overlapping the slices to complete cover the terrine. The ends of the slices should overhang the sides of the terrine.
8. Topped the slices with the rest of the vegetables, place a small amount of goat cheese between each layered of vegetables.
9. Bring the overhanging slices of zucchini up over the terrine. Wrap the terrine loose with the plastic wrap.
10. Refrigerate for at least 8 hours or for up to 24 hours.11. Remove the terrine from the refrigerator. Unwrap, slice with a very sharp knife and serve 1 thick or 2 thin slices per person with desired sauce.
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Vegetable Terrine Recipe
A straightforward terrine, made using capsicum, eggplant and zucchini and either goat or sheep's cheese.
1 large eggplant
2 medium zucchini
2 or 3 red capsicum
2 or 3 tomatoes,
sliced into 1.5cm slices
Juice and grated rind of 1 lemon
1/2 cup extra virgin olive oil
500g firm goat or sheep's cheese
Salt and pepper
Cut the eggplant lengthways into 1cm slices. (If old and seedy, sprinkle with salt
and allow to stand for an hour with weight on top to remove bitter juices then
wash and dry). Score each side of eggplant slice with sharp knife. Mix olive oil with
lemon juice and rind. Brush over eggplant slices, add a grinding of pepper. Fry,
barbecue or bake in hot oven till cooked through. Thinly slice zucchini lengthways,
brush with lemony oil, then fry, barbecue or bake in oven till just softened. Remove
flesh from capsicum, bake in hot oven or chargrill skin side until it blackens.
Remove and put straight into plastic bag to sweat. Once cool, remove blackened skin.
Line a terrine with aluminium foil, then cover with foil with a layer of plastic wrap.
Place a layer of eggplant on bottom and up sides. Layer in zucchini, then capsicum,
tomato slices, basil leaves, and cheese. Repeat finishing with eggplant. Fold over
wrap, then foil. Place a brick (or other rectangular weight) on top and refrigerate.
Degree of difficulty:Low to medium
Keepability:Keeps for two or three days in the refrigerator.
Serve with rocket (arugula) salad and vinaigrette dressing.
How to make Vegetarian Terrine Video
Watch Black Cat Chef/owner Eric Skokan in a how to video to make a Vegetable Terrine. Video by Mark Leffingwell
Roasted Vegetable Terrine
Roasted Vegetable Terrine - The Savage Kitchen: Season 2
Terrine is a classic garde manger item is a unique and tasty way to present roasted vegetables.
You can download the full recipe at:
Grilled Vegetable Terrine with Lobster and Red Pepper Coulis by Jean Banchet
Grilled Vegetable Terrine with Lobster and Red Pepper CoulisJean BanchetLa RivieraAtlanta GAAppetizer, Great Chefs of the South #27Beautiful bright colors — red, orange, purple, green, yellow — fill this beautiful terrine. Some of the vegetable
Food Wars!【食戟之灵】：9 Lives Vegetable Terrine
[Dish Come True] episode 23, 【食戟之灵】：9 Lives Vegetable Terrine (9珍法式蔬菜冻), enjoy!
I always think this is a diet dish for those who want to lose weight...
Don't forget to like it and share it, subscribe if you want to see more!
music：中岛美嘉 - 僕が死のうと思ったのは
Roast Vegetable Terrine
Roasted Vegetable Terine
Recipe by Chef Gene Cameron of Jon-Patrick Pty Ltd
Terrines are a classic French dish prepared in a loaf pan, typically served cold and pressed over a period of hours to form a tight compacted dish that can be easily sliced. Traditionally they are meat based but in this delicious roasted vegetable version we have replaced fat substitutes with sautéed mushrooms and spinach in butter and olive oil to bind the dish together. This is a celebration of colour and flavour and perfect for picnics or family gatherings.
Ingredients (serves 6-8)
• 3 zucchini
• 2 small eggplant
• 2 red capsicum
• ½ butternut pumpkin
• 300g baby spinach
• 250g button mushrooms, sliced
• 1 Tbsp. crushed garlic
• 100g butter
• olive oil
• Salt & Pepper
1. Pre-heat the oven to 180 degrees C (350 F) and line a baking tray with baking paper.
2. Thinly slice the zucchini, eggplant, capsicum and butternut pumpkin (NB: we used a mandolin to slice but need to emphasise the importance of being very careful as they are extremely sharp).
3. Place the sliced vegetable in a single layer on the baking tray, drizzle a little olive oil over then, sprinkle with salt and pepper and place in the oven until softened and have a slight tough of colour. Repeat until all the zucchini, eggplant, capsicum and butternut pumpkin has been cooked, allow to cool.
4. Place a small non-stick pan over a medium –high heat and add 50g butter and 1 Tbsp. olive oil. Once the butter has melted add the spinach and cook until wilted, transfer to a bowl until needed.
5. Repeat this step with the mushrooms and set aside.
6. Line a loaf tin with cling wrap and ensure it is pressed firmly against the sides of the dish.
7. Start by placing a layer of zucchini around the entire pan covering the whole thing allowing the zucchini to hang over the sides of the pan.
8. Next do a thin layer or pumpkin in the base of the pan.
9. Top with a layer of mushrooms, then another layer of zucchini, capsicum, eggplant, pumpkin, spinach, pumpkin, and finally zucchini to cover the whole dish.
10. Fold in the overlapping zucchini ribbons and fold in the cling wrap tucking it in on the sides to create a tight package.
11. Place a plate with a weight on top and put in the refrigerator for a minimum 2 hours, overnight is best.
12. To serve simply unmould and unwrap and slice into 3 cm slices.
Note: when using a non-stick pan it is unnecessary to use oils or butters. In this instance we have used olive oil and butter simply to add depth to the flavour of the dish. The butter and olive oil used in this dish will aid in the setting and binding of the dish. The longer it is allowed to rest in the refrigerator the firmer it will become. Also the placing of weights on it will help compress it and allow it to maintain its shape when it is unmoulded. A couple of tins from the pantry will be sufficient.
FRESH GARDEN VEGETABLE TERRINE with Goat Cheese (or Ricotta) Recipe /vegetarian
Be sure to have your YouTube ANNOTATIONS turned ON in order to read the directions and the list of ingredients.
Grilled Vegetable Terrine Recipe (Mediterranean)
Click here to read the recipe step by step with photos:
#Grilled #Vegetable #recipe
A colorful, layered terrine, using all the vegetables associated with the Mediterranean.
Terrine de légumes - Vegetable Terrine
This delicious and attractive vegetable terrine is featured in the book Elite Menus. Durvile Publications. Durvile.com
Vegetable terrine recipe with eggs and minced meat
Vegetable terrine recipe with eggs and minced meat
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You Can watch This proposed recipes in Arabic: الوصفات المقترحة بالانجليزية :
- Orange Tart Recipe with Plating Decoration:
- Easy Homemade New York Style Cheesecake:
- Italian Peach Cookies (Pesche Dolci) from Tasty Cuisine:
- Classic Apple Tart:
- Creamy Chocolate Pudding:
- Mini Marble Cake:
- Almond Tartlet:
- Hrichat With Semolina & Coconut:
- The Amazing Fruits Crepe Cake:
- Healthy No Bake Date & Chocolate Energy Balls For kids:
You Can watch This proposed recipes in English: ألوصفات المقترحة باللغة العربية:
سلطة الطبقات / سلطة الخضار سهلة و رائعة المداق:
كوكيز إيطالي بالخوخ:
فقاص مقرمش بالفستق:
حريشات بالسميد والكوك في الفرن
ميني ماربل كيك
بودنغ الشوكولاتة الكريمي
فطائر السبانخ والجبن
Jonny Blonde Preps a Grilled Vegetable Terrine
How to master a vegetable terrine: Level best!
We made the HARDEST Food Wars Recipe - RAINBOW TERRINE! | Feast of Fiction
The Rainbow Terrine from Food Wars (Shokugeki No Soma) might be the single most complicated recipe they've ever featured on the show. Even though it's not as fantastic as some of Soma's later recipes (and no clothes get blown off as a result), this terrine will take up plenty of time and require a lot of patience.
1 pint heavy cream
3 carrots, minced
1 tbsp butter
1/2 cup ground chicken
2 cups spinach
1 tbsp butter
1/2 cup ground beef
1 tbsp butter
Pumpkin Layer (Eggplant in our case):
1 Eggplant (can be directly substituted with pumpkin)
1 tbsp butter
1/2 cup ground chicken
2/3 cup shiitake mushrooms
12 cherry tomatoes
1/2 can tomato paste
2 potatoes, boiled and mashed
1 tbsp butter
2 tbsp. perilla
1/4 cup walnuts
2 tbsp pine nuts
1 tbsp parsley
2 tsp basil
2 tsp chopped fresh dill
2 tbsp olive oil
Salt and pepper
3 grams unflavored gelatin powder
2 tablespoons warm water
1 tbsp sudachi juice or 1 tbsp lime juice
2 tbsp soy sauce
1 tbsp mirin
2 tbsp chicken broth
Before beginning recipe, create a large batch of combining sauce. The ratio for the sauce is 1 tbsp to 1 egg. Beat thoroughly in a bowl and set aside.
Prepare all of your ingredients prior to cooking. Cook ground chicken and mince / food process / blend. Do the same for carrots, zucchini, eggplant/pumpkin, shiitake mushrooms. Prepare other ingredients. Boil a pot of water and blanch spinach for 30-40 seconds before removing and rinsing in cold water. Boil potatoes until soft and mash. Cut tomatoes in half and place on a pan, seasoning with salt and pepper, baking at 225 degrees F for 2 and 1/2 hours.
Cook each layer one at a time on a stove top on medium high heat. If you have more than one pan to cook with, you can do multiple at a time, depending on skill level. Start each layer with a tablespoon of butter to prepare the pot.
For the carrot layer, cook minced carrots on medium-high heat until softened. Add in ground chicken, mix together. Add 1/7th of your combining sauce and continue stirring until fully combined. Remove from heat and set aside in a container.
For the spinach layer, take your blanched spinach and finely mince. Combine immediately with tuna on a stove at medium high heat until ingredients have melted together. Add combining sauce and continue stirring until fully combined. Remove from heat and set aside in a container.
For the zucchini layer, food process or mince your zucchini. Cook your ground beef until browned and add zucchini. Continue mixing together and cooking. Add combining sauce and continue stirring until fully combined. Add a few dashes of all spice. Remove from heat and set aside in a container.
For the pumpkin layer, cut eggplant (or pumpkin) into tiny sections and add to pan with butter. Cook until fully softened. Add combining sauce and continue stirring until fully combined. Remove from heat and set aside in a container.
For the mushroom layer, thinly mince your mushrooms in a blender or food processor. Cook chicken on the pan until fully cooked. Remove and continue to mince in a blender or food processor. Add chicken and mushrooms together with butter. Add any amount of all spice you'd like. Stir and mix until combined. Add combining sauce and continue stirring until fully combined. Remove from heat and set aside in a container.
For the tomato layer, pour in half a can of tomato paste, add in sundried tomatoes, stir, then add combining sauce and continue stirring until fully combined. Remove from heat and set aside in a container. Add an additional egg if the sauce needs extra thickening.
For the potato layer, take peeled soft potatoes and roughly mash. Add to pan with butter and use salt, pepper, and allspice to season. Add combining sauce and continue stirring until fully combined. Remove from heat and set aside in a container.
Assemble your terrine in a pate container. Take care to layer it evenly with a spoon or spatula, and not pressing too hard from layer to layer, otherwise it will smash and mush into other layers. Once you've placed each layer, bake in an oven at 265 degrees F. Place pate container in a larger baking pan and fill with water so it reaches the halfway mark on the pate.
While that is baking, create the two sauces. For the herb sauce, put perilla, walnuts, pine nuts, parsley, basil, chopped dill, and olive oil in a food processor and blend until more liquid.
For the ponzu sauce, combine gelatin powder, warm water, sudachi juice, soy sauce, mirin, and chicken broth. Mix thoroughly and place aside to chill.
When the terrine finishes baking, remove and let cool. Place in refrigerator to chill. Once chilled, remove the terrine and cut off a slice from either end. Plate with your two sauces in a circular swirl around as well as some garnish.
Vegetable Egg Rolls - Fried or Baked
Egg rolls are a widely enjoyed take out appetizer that can be easily executed in your own kitchen. This vegetarian version requires only a few basic ingredients, the results are quite gratifying and soon enough you will find yourself regretting you did not make more of them to begin with
To print the recipe check the full recipe on my blog:
Makes about 12-14 egg rolls
2 tbsp (28ml) vegetable oil
3 cups (270g) shredded cabbage
1 cup (95g) carrots, finely julienned
1 cup (95g) red peppers, finely julienned
1/2 cup (50g) green onion, chopped
2 cloves garlic, minced
1 tbsp (15g) ginger, grated
12 square (8 inch- 20 cm) egg roll wrappers
1/2 tsp (3g) salt
Freshly ground black pepper
1 egg, beaten
Oil for deep frying
Sesame ginger dipping sauce (make ahead)
3 tbsp (45ml) soy sauce
1 tbsp (15ml) rice vinegar
1 tbsp (20g) honey
1/2 tbsp (7g) sesame oil
2 cloves garlic, minced
1 tbsp (15g) ginger, grated
1 tbsp (15ml) fresh squeezed orange juice
1 tbsp (7g) sesame seeds
1 tbsp (6g) green onion, chopped
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How to Make Megumi's Rainbow Terrine | IRL Shokugeki vs ChefPK! | Anime Food
Welcome everyone, to another episode of Ani-Dish! Today we did something special, but doing a IRL Shokugeki vs ChefPK! We wanted to recreate the battle between Megumi and Soma vs Shinomiya so we decided to recreate the battle between both groups when they created the Rainbow Terrine and the Chou Farci!
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Impress your friends and family with this healthy Vegetarian option.
Roasted Eggplant Terrine [Roasted Eggplant in Oven]
For The Recipe:
Nick Stellino makes roasted eggplant in the oven and creates a roasted eggplant terrine. Learn how to make grilled eggplant and learn tips for cooking the perfect eggplant.
Recipe Confetti Vegetable Terrine
Recipe - Confetti Vegetable Terrine
●2 8-ounce packages
●cream cheese, softened
●1/2 cup crumbled feta cheese
●1/4 teaspoon garlic powder
●1/8 teaspoon ground red pepper
●1/2 cup dairy sour cream
●1-1/2 teaspoons finely shredded lemon peel
●1/2 cup chopped, roasted sweet peppers or canned pimiento
●1/3 cup chopped ripe olives
●1/4 cup thinly sliced green onions
●1/2 cup snipped fresh parsley
●Edible flowers, such as snapdragons or pansies
●Purple kale or leaf lettuce
Recipe Vegetable Terrine
Recipe - Vegetable Terrine
●6 leaves gelatin
●500ml vegetable stock
●250g carrots, peeled and sliced into matchsticks
●150g butter beans
●200g courgettes, sliced into matchsticks
●200g celery or celeriac, peeled and sliced into matchsticks
●100g fresh peas
●1 tablespoon olive oil
●150g fresh sorrel
●200g Greek yoghurt
●250ml single cream
●A pinch salt, pepper
Provencal Vegetable Cake – Bruno Albouze
For the veggie lovers, this is it!
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The Best Grilled Vegetables EVER! | SAM THE COOKING GUY 4K
Think grilled vegetables r boring? You need 2 watch this - time to make the best grilled veggies EVER!
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Flat-Baked Vegetable Omelet - From the Test Kitchen
Are you hosting brunch over the holidays ans you're wondering what to serve? Here's just what you're looking for--an easy egg dish called a Baked Vegetable Omelet. It's baked in a sheet pan, serves twelve, and can be eaten out of hand, whether you prefer it served warm or at room temperature.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Salmon and Asparagus Terrine - Mary Berry Cooks: Episode 2 Preview - BBC Two
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Programme website: Mary Berry prepares a delicious salmon and asparagus terrine as a dinner party starter.
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Beet Terrine Recipe
Here is a vegetarian recipe for valentines day made using beets and and a beautiful citrusy goats cheese. This beet terrine recipe takes a little while to make and assemble but if you follow the steps correctly it only takes a few ingredients and the results are really stunning. I started off by boiling some beets until tender, peeling them, slicing them using a mandolin though you could easily use a nice sharp knife. I then whipped some goats cheese with some lemon and orange zest, and juice and a little bit of thyme to spread between each layer of beets. I've given basic amounts but most of this should be done to taste.
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To assemble just alternate a layer of beets then a layer of goats cheese making sure to start and finish with a layer of beets. I used a small offset spatula to spread the goat cheese but if you don't have one feel free to use a spoon. To get the layers nice and clear I then pressed the terrine for several hours (you can also leave it overnight) this will help give the beet terrine really nice and tight looking sections. It also make it easier to cut when it's cold and compact.
To slice the terrine, use a nice sharp knife, square off the edges and cut to your desired thickness. For plating, you can plate it however you want! For this video, I just placed a spoon of yogurt with a little bit of spicy micro green mix (radish, kholrabi etc) and sprinkled with some fleur de sel to finish.
If you or your loved ones are vegetarian or you are simply trying to eat something a little lighter on Valentine's day then this recipe is perfect for you.
Please note, if you are vegan, you can easily substitute the goats cheese for a vegan cheese alternative like nicely blitzed cashew cheese.
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Pork Terrine Recipe | Good Housekeeping UK
Watch our step-by-step video to find out how to make a pork terrine – the perfect prepare-ahead starter.
Vegetable, to grease
12 rashers smoked streaky bacon
150g (5oz) dried apricots, finely chopped
300g (11oz) pork tenderloin, trimmed and chopped into 1cm (½in) chunks
450g (1lb) herb sausages, skinned
Small bunch fresh sage, finely chopped
50g (2oz) whole shelled pistachios
2 garlic cloves, crushed
1. Grease base and sides of a loaf tin with a little vegetable oil.
2. On a board, stretch out each bacon rasher with back of a knife. Take loaf tin and line it with bacon rashers. Overlap them slightly and make sure each rasher covers base and sides of tin with a little overhang. Cut remaining slices in half and use them to line ends of tin.
3. In a small pan, bring apricots and brandy to boil. Then remove from heat and set aside to cool briefly.
4. Put tenderloin in large mixing bowl with skinned sausages, sage, pistachios, garlic and a grating of fresh nutmeg. Add cooked apricots and a generous sprinkling of salt. Stir all ingredients together until combined.
5. To check terrine is seasoned properly, fry a teaspoon of mixture in a small pan until cooked through. Taste and adjust seasoning if necessary.
6. Spoon into loaf tin pressing it down well into bottom and corners, as mixture will shrink during cooking. Fold overhanging bacon over top to cover.
7. Sit a piece of foil on top, just covering terrine. Then wrap whole loaf tin in another layer of foil. And put tin in a roasting tray.
8. At oven, pour boiling water from kettle into roasting tray, enough to come two-thirds up side of loaf tin. Cook at 170°C (150°C fan) mark 3 for 1hr-1hr 15min, until a metal skewer inserted into centre for 10sec comes out piping hot.
9. Carefully remove loaf tin from water and remove outer foil, leaving lid of foil in put on top. Leave to cool completely and chill overnight, placing another loaf tin on top weighted down with tins or a bag of sugar.
10. To remove terrine, put into a roasting tray and remove weight and foil top. Pour boiling water into roasting tray, almost to the top of base of loaf tin, and leave for 10sec. Remove loaf tin and turn out on to a board. Scrape off and discard jelly that has formed around it. Serve in chunky slices.
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Campagne Terrine – Bruno Albouze
When you turn a classic terrine de campagne into a stunning prosciutto wrapped terrine yule log! You've got the ultimate charcuterie delicacy for your holidays ????????????
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