Roast pepper terrine

This was not a success. I'm going to admit that straight out of the gate. But I think it was my fault. Let me explain.

I have never made a terrine before.

The recipe says to roast 8 red or yellow peppers. I did so. They went all black and crinkly. I peeled them, discarded the peels and seeds, as requested. So far so good.

Sliced them up, and set one aside, as instructed.

Then it says to put 3 cups of mascarpone in a bowl with 3 egg yolks, some herbs (I used basil and parsley) and a clove of garlic. I used more than one clove, because I always do. Then it says "Beat well".

I think this is where I failed, because I did not beat it as well as I perhaps should have, so I don't think the cream thickened up as much as it should have. So, BEAT WELL, dear reader. ;)

Then you whisk the egg whites into soft peaks (which, again, I probably didn't do as well as I should have) and fold them in.

Layer the cheese mixture and the sliced peppers in a loaf tin. Cover with foil. Put it in a roasting pan, with boiling water poured in up to half way up the loaf tin. Bake in a 180C oven for an hour. Leave to cool in the water, then chill overnight.

There's a salsa too, which is just the remaining roasted pepper, two more raw ones, some garlic oil and vinegar, whirred in a food processor.

When I turned the terrine out, mine went FLOP. :( It didn't set. I suspect it was because I didn't beat as well as I should have. It tasted okay, but not great. I will say the salsa was completely amazing though. And the easiest part. Go figure.

Ah, well, can't win 'em all right?

Ratings:
Me: Meh.
(Everyone else was nice, but I think they were lying. ;)

Almond and Roquefort Soup with Cheese Profiteroles

Today's recipe was from one of those generic all purpose cookbooks every house collects. I glanced at it and thought, oh yeah. That'll be a good lunch time dish. Looks kind of quick and easy.

LESSON ONE: Read the recipe properly!!

It was full of secret hurdles. Such as "Immeadiately and without hesitation stir in the cheese you obviously already grated due to being a mindreader! Follow it with rapidity and speed (yes! Both!) with the sesame seeds you already toasted for the same reason!!!" Um. I didn't read the recipe in advance. Bad Jax. Therefore there was significant swearing and cursing and rushing around in the kitchen to do these preparatory things which I should have done already.

LESSON TWO: Learn the non metric system. (Or only buy books that use metric in future.)

"Three ounces of cheese? AAAAALEC... How much is three ounces? Crap. Oh well, I'll just chuck it all in."

Ahem. I think maybe I put too much Roquefort in. Also, it wasn't actually Roquefort, it was some sort of New Zealand blue vein cheese, cos we couldn't find Roquefort in our little supermarket. It didn't end up being that strong though, so I guess it was alright.

LESSON THREE: There is no such thing as too much cayenne pepper, cheese or garlic.

No, really. I promise. I meant the profiteroles to have that chilli kick. Ahem.

---

This recipe is not for the faint of heart. Nor is it for dieters, people with dairy issues, or probably anyone else who values health over taste. It's mostly cheese and milk. With some flour. And some spices. Pretty much all fat.

But, dude. DUDE. When that profiterole is melting and gooey in your mouth surrounded by the creamy wonder that is the almond and blue cheese soup, it is HEAVEN.

Heaven. In my mouth. For realz.

NOM.

Thumbs up all round. (By which I mean me and the husband. No one else tried it)

Next up: I believe it is a tofu and ginger noodle soup. Hm. I have never been a fan of tofu, so we'll see how that goes.