Ingredients
- 2 red capsicums.
- 3 zucchinis, sliced 1cm thick lengthways.
- 1 large eggplant, sliced 1cm thick lengthways.
- olive oil spray, if you like.
- 500 g full-fat ricotta.
- 1/2 cup finely chopped mixed herbs (we used chervil, chives and parsley).
- 1-2 tablespoon full-fat milk.
Festive Salad
- 1 bunch watercress.
- 1 avocado, thinly sliced.
- 1 bunch radishes, finely sliced.
- 1 cup sugar snap peas, trimmed.
- 1 cup pecans, toasted (preferably activated).
- dress with 2 tablespoons of olive oil and 1 tablespoon of apple cider vinegar.
Directions
- 1. Christmas Eve: Preheat oven to 200°C/400°F/Gas Mark 6. Place zucchini and eggplant slices on baking trays lined with baking paper. Spray with olive oil if you like. Cook for 30-35 minutes until cooked. Cool.
2. Meanwhile, chargrill capsicums over an open flame until blackened. Alternatively, you can whole roast them in the oven until blackened. While still hot, place capsicums in a heatproof bowl and cover with cling wrap. Cool. Once cool, peel skin off capsicums. Discard core and membrane. Cut into thick slices.
3. Meanwhile combine ricotta, herbs and lemon zest. Add enough milk to help smooth mixture out a little.
4. Line a medium loaf pan (we used a 240 x 132 x 63.5mm pan) with cling wrap, leaving a generous amount hanging over the sides. Line the base and sides of the pan with zucchini slices. Spread a layer of ricotta. Follow with a layer of capsicum, a layer of ricotta, then eggplant, ricotta and finish with any leftover veggie slices to create the base. Fold excess cling wrap over. Weight base down with something heavy like cans or a bottle. Refrigerate overnight.
5. Christmas Day: To serve, turn over onto a large serving platter. To make salads, combine ingredients and place around yuletide log.
This vegetarian terrine is super simple and requires barely any cooking. Feeding more than six people? Use a larger loaf tin and roast a few extra vegetables.
Ingredients
- 2 red capsicums.
- 3 zucchinis, sliced 1cm thick lengthways.
- 1 large eggplant, sliced 1cm thick lengthways.
- olive oil spray, if you like.
- 500 g full-fat ricotta.
- 1/2 cup finely chopped mixed herbs (we used chervil, chives and parsley).
- 1-2 tablespoon full-fat milk.
Festive Salad
- 1 bunch watercress.
- 1 avocado, thinly sliced.
- 1 bunch radishes, finely sliced.
- 1 cup sugar snap peas, trimmed.
- 1 cup pecans, toasted (preferably activated).
- dress with 2 tablespoons of olive oil and 1 tablespoon of apple cider vinegar.
Directions
- 1. Christmas Eve: Preheat oven to 200°C/400°F/Gas Mark 6. Place zucchini and eggplant slices on baking trays lined with baking paper. Spray with olive oil if you like. Cook for 30-35 minutes until cooked. Cool.
2. Meanwhile, chargrill capsicums over an open flame until blackened. Alternatively, you can whole roast them in the oven until blackened. While still hot, place capsicums in a heatproof bowl and cover with cling wrap. Cool. Once cool, peel skin off capsicums. Discard core and membrane. Cut into thick slices.
3. Meanwhile combine ricotta, herbs and lemon zest. Add enough milk to help smooth mixture out a little.
4. Line a medium loaf pan (we used a 240 x 132 x 63.5mm pan) with cling wrap, leaving a generous amount hanging over the sides. Line the base and sides of the pan with zucchini slices. Spread a layer of ricotta. Follow with a layer of capsicum, a layer of ricotta, then eggplant, ricotta and finish with any leftover veggie slices to create the base. Fold excess cling wrap over. Weight base down with something heavy like cans or a bottle. Refrigerate overnight.
5. Christmas Day: To serve, turn over onto a large serving platter. To make salads, combine ingredients and place around yuletide log.