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| 3 Color Pate Yield: 2 little loaves (individual loaf pans, I think they're 3x5?). Double the recipe to make one regular loaf, and bake it for closer to an hour. 1 1/2 C chopped onion 2 cloves garlic, minced 1/2 C veggie stock 1 1/2 C sliced mushrooms 2 egg whites or 1 egg worth of egg replacer (I think I used 2 eggs worth of egg replacer and it seemed too stiff; I ended up adding more stock) 1/4 tsp. celery seed 1/8 tsp. pepper 1/2 C breadcrumbs 1 bag of spinach (that's about a lb, right?) 1/2 lb. cauliflower 1/2 lb. carrots Cook onions and garlic in stock until tender. Add mushrooms and cook 2-3 more minutes or until most of the liquid has evaporated. Cool. Place in blender with spices and egg stuff and blend. Wash the spinach, and cook for 2-3 minutes in the pan that cooked the onions. Steam the cauliflower and carrots; mash them seperately. Combine spinach, 1/3 mushroom mixture, 1/3 breadcrumbs. Repeat with cauliflower and carrots, keeping them seperate. (I also add some salt here; the cauliflower and carrots seem to need it.) Put the 3 mixtures in the loaf pan(s) in whatever order you want to see the colored layers. Bake at 350 for 30-40 minutes, until it's firm. Serve hot or cold. |
| FONDUE BOURGUIGNONNE 1kg (2 lb) fillet steak 1 tablespoon oil 2 shallots finely chopped 1 clove garlic crushed 440g (14oz) can chopped tomatoes 2 tablespoons tomato puree (paste) salt and peppr 1 tablespoon chopped fresh parsley To make the tomato sauce heat the oil in a saucepan add the shallots and cook gently until soft. Stir in the garlic tomatoes with their juice and tomato puree (paste). Season with salt and pepper bring to the boil then reduce heat and simmer uncovered for about 30 mins or until sauce has reduced and thickened. Stir in the parsley and serve hot or cold. Cut the steak into 1inch cubes and put into a serving dish. Each person spears a cube of meat with a fondue fork and immerses the meat in the hot oil to fry. The meat cube is cooked according to individual taste. (Serves 4-6) |
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