- NUTRITIONAL WELLNESS
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6 – 8 (makes a 500 g terrine)
- Line a terrine mould with plastic wrap, allowing extra to go over the edge of the mould, and wet slightly.
- Remove thick spines from a bunch of spinach, wash well and blanch in hot water for 2mins. Drain and rinse under cold water to stop the cooking process.
- Peel and thinly slice 2 waxy potatoes and cook in boiling water until cooked, but still firm. Peel and thinly slice 2 waxy potatoes and cook in boiling water until cooked, but still firm.
- Cream 100 g cream cheese together with 50ml Nestlé Dessert Cream.
- Line the mould with the blanched spinach, allowing enough to go over the edge to cover the bottom of the terrine.
- Add a layer of the cooked, sliced potatoes, then 100 g sliced cheddar cheese, 100 g sliced Emmenthaler cheese and 100 g sliced Gruyère. Then spread the creamed cheese mixture to fill the centre of the mould.
- Cover with the spinach and plastic wrap and compress.
- Allow to set for 24 hours in fridge.
- For the sauce, sauté 1 cup (250 ml) onions until translucent. Add 1 cup (250 ml) sugar and 1 cup (250 ml) red wine and cook until thick and syrupy. Add 1 cup (250 ml) Nestlé Dessert Cream and reduce until thickened.
- Chill and serve alongside the sliced terrine, which should be served at room temperature.