EatSmarter exclusive recipe

Quark and Herb Terrinewith Baby Lettuces

Quark and Herb Terrine - Quark and Herb Terrine - Delicate appetizer or light lunch
253 kcal
Quark and Herb Terrine - Delicate appetizer or light lunch

(0)

Difficulty:moderate
Preparation:45 min
Ready in:405 min
Low-sugar
low-carb
Vitamin-rich
High-protien
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1 serving contains (Percentage of daily recommendation)
Calories253 kcal(13%)
Protein14 g(28%)
Fat15 g(19%)
Carbohydrates11 g(4%)
Added Sugar2 g(2%)
Roughage3 g(10%)

Recipe Development: EAT SMARTER

Ingredients

For servings

4 sheetsGelatin
4 sprigsDill
½ bunchesChives
1Lemons
9 ouncesQuark
1 cupButtermilk
Salt
Tabasco sauce
6 ouncesBaby greens
1 ouncechopped almonds
1 tablespoonHoney
2 tablespoonsRaspberry vinegar
1 teaspoonDijon mustard
5 tablespoonsCanola oil
Pepper

Kitchen Utensils

1 Small pot, 1 Small skillet, 1 Small baking dish, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Salad spinner, 1 Whisk, 1 Small knife

Directions

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1 Soak the gelatin in a bowl of cold water to soften.
2 Rinse dill and chives and shake dry. Pluck dill fronds and finely chop. Cut chives into thin slices. Squeeze juice from lemon.
3 Mix together quark, buttermilk, dill and chives in a bowl. Season with lemon juice, salt and a little Tabasco.
4 Heat softened gelatin in a small pot over low heat. Stir in 3 tablespoons of the quark mixture until combined, then add the remaining quark mixture and stir thoroughly.
5 Divide quark mixture among 4 small baking dishes, such as ramekins (each 150 ml or approximately 6 ounces). Chill in the refrigerator until set, at least 6 hours or preferably overnight.
6 Rinse lettuces and spin dry.
7 Toast almonds in a small dry pan. Remove and let cool.
8 Whisk together honey, vinegar and mustard in a bowl. Whisk in oil to make a vinaigrette. Season with salt and pepper.
9 Dip the bottom of the molds briefly in hot water. Run a knife around the edge of each mold to loosen, then invert terrine onto a plate. Add green salad. Drizzle salad with vinaigrette. Garnish with almonds and serve.
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