Cheese and Nut Terrine

This richly flavoured vegetarian terrine is served in a pool of tomato sauce. You can make your own sauce or, if time is short, there are several good brands of ready-prepared tomato sauce available in the shops.
Preparation time : 15 minutes,
Cooking time : 1 1/2 hours,
Oven : Preheat to 190°C (375°F, gas mark 5),
Calories per serving: 560


serves 6
4 oz (115 g) brown rice
8 oz (225 g) walnuts
8 oz (225 g) cashew nuts
2 cloves garlic
1 medium onion
3 oz (75 g) mushrooms
1 oz (25 g) butter
2 tablespoons chopped parsley
2 teaspoons freshly chopped thyme
or 1/2 teaspoon dried
1 teaspoon freshly chopped marjoram or 1/2 teaspoon dried
Salt and freshly ground black pepper
4 eggs
8 oz (225 g) Cheddar, Gruyere or Fontina
4 oz (115 g) cottage cheese
1 small jar tomato pasta sauce


Cook the brown rice in a pan of boiling salted water according to the packet instructions, drain and leave to cool.

1. Roast the walnuts and cashews on a baking tray in the Oven for 5-7 minutes. Allow them to cool then finely chop them. Peel and finely chop the garlic and onion. Clean and chop the mushrooms.

2. Cook the onion with almost all the butter in a large pan over a medium heat for 5 minutes. Stir in the garlic, mushrooms and herbs and season with salt. Cook for 5 minutes, stirring frequently.

3. Beat the eggs and grate the cheese. Combine the mixture in the pan with the rice, nuts, eggs, cottage cheese and grated cheese. Season to taste.

4. Grease a loaf tin with the remaining butter, line it with greaseproof paper, then pour in the mixture. Bake in the Oven for 1 hour. Leave for 10 minutes. Meanwhile, heat the tomato sauce. Turn the terrine onto a serving plate and remove the paper. Serve with the tomato sauce spooned around the terrine.

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