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Raciónes: 12

Ingredientes

Cost per serving $0.55 view details
  • 1 x Full head of garlic, top 1/4 inch sliced off
  • 1 x 15 ounces ti low sodium garbanzo beans, (chick peas), liquid removed and rinsed
  • 1 x 15 ounces ti low sodium red kidney beans, liquid removed and rinsed
  • 1 med Red pepper, steamed for 15 min, cored and peeled
  • 2 Tbsp. Freshly squeezed lemon juice
  • 1 pch freshly grnd sea salt
  • 1/4 tsp Freshly grnd black pepper
  • 2 tsp Roasted garlic puree, (see method)
  • 1/4 tsp Warm Hungarian paprika
  • 2 x 15 ounce tins low sodium garbanzo beans
  • 6 Tbsp. Freshly grated parmesan cheese
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. Strained lowfat yoghurt
  • 1/4 tsp Freshly grnd white pepper
  • 2 Tbsp. Freshly squeezed lemon juice
  • 1 x 15 ounces ti white beans, liquid removed and rinsed
  • 1 c. Lightly packed fresh basil leaves, rinsed and liquid removed
  • 2 Tbsp. Freshly grated parmesan cheese
  • 1 tsp Mashed roasted garlic puree, (see method)
  • 2 Tbsp. Freshly squeezed lemon juice
  • 1/4 tsp Freshly grnd black pepper
  • 1 bn Watercress, rinsed and liquid removed
  • 1 lb Jicama, peeled and cut into 48 wedges

Direcciones

  1. Preheat the oven to 190C. Cut the root end off the head of garlic, opening up the cloves. Wrap the garlic in foil and bake for 35 min. Immediately after it comes out of the oven, mash it to produce 1 level tablespoonful of garlic puree. To do this, hold one end of the garlic head with a pot holder. Press the garlic out with the back of a knife. It will come out mashed. We found not much more than 1 tablespoonful in a head of roasted garlic.
  2. Have a dipping bowl of water handy for your spatula when spreading the tereena layers. This is very important for an even presentation. Red pepper layer: line an 8 x 4 inch loaf pan with a piece of plastic which is big sufficient to fit over the whole terrine. Put all the ingredients for the red pepper layer in a food processor and whiz for 3 min (you may have to do this in batches). Spread proportionately in the bottom of the loaf pan.
  3. Garbanzo cheese layer: put all the ingredients for this layer in a processor and whiz for 4 min. Drop small amounts over the red pepper layer and spread gently and proportionately, try to avoid getting any air pockets.
  4. Pesto layer: put all the ingredients for this layer into a processor and whiz till smooth, about 3 min. Spread proportionately over the garbanzo cheese layer, cover with plastic wrap and press down gently.
  5. Refrigeratefor 4 hrs or possibly overnight.
  6. To serve, uncover the top of the loaf pan. Lay a cutting board or possibly plate over the top and invert. the bean l;oaf will fall right out.
  7. Remove the plastic wrap. Slice into 16 pcs and serve on individual plates as a first course. Garnish with the watercress and jicama wedges.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 58g
Recipe makes 12 servings
Calories 35  
Calories from Fat 10 29%
Total Fat 1.12g 1%
Saturated Fat 0.62g 2%
Trans Fat 0.0g  
Cholesterol 3mg 1%
Sodium 81mg 3%
Potassium 94mg 3%
Total Carbs 4.69g 1%
Dietary Fiber 2.0g 7%
Sugars 1.26g 1%
Protein 1.82g 3%
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