Comments on: Easter terrine – keep stacking http://killersalad.com/easter-terrine-keep-stacking/ How to whip up a salad that knocks people off their feet Mon, 16 Aug 2010 16:29:39 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: BorderTerroir http://killersalad.com/easter-terrine-keep-stacking/comment-page-1/#comment-536 BorderTerroir Fri, 20 Mar 2009 12:36:35 +0000 http://killersalad.com/archives/79#comment-536 To make the hard boiled egg appear to be one long egg chop off the whites at each end before you put them in the terrine. To make the hard boiled egg appear to be one long egg chop off the whites at each end before you put them in the terrine.

]]> By: AppleVenus http://killersalad.com/easter-terrine-keep-stacking/comment-page-1/#comment-78 AppleVenus Wed, 12 Mar 2008 01:00:26 +0000 http://killersalad.com/archives/79#comment-78 Another tip, make it the day before you want it eat it. It tastes better today and maybe doesn't need the extra herbs afterall :) Another tip, make it the day before you want it eat it. It tastes better today and maybe doesn’t need the extra herbs afterall :)

]]> By: AppleVenus http://killersalad.com/easter-terrine-keep-stacking/comment-page-1/#comment-70 AppleVenus Mon, 10 Mar 2008 23:26:52 +0000 http://killersalad.com/archives/79#comment-70 I'm not a fan of liver either so I had to try this recipe, it was easy to make and tasted great, but I would add that if I were to make this again I would do the following; 1. Grease the paper used to line the tin. It wasn't so easy to remove once the terrine was cooked. 2. Blend the ingredients more, although it appeared to be well blended when i stopped, once cooked it was clear it needed a few seconds more. 3. Add more herbs, the flavours of the Parsley and Thyme were very subtle, I'd definitely add more of each next time. All in all it was a great recipe for an alternative terrine, and my effort, which I had with a simple salad of Endive, Radicchio, tomato and cucumber is here... <img src='http://killersalad.com/images/terrine.jpg' alt='chicken-egg-terrine' /> I’m not a fan of liver either so I had to try this recipe, it was easy to make and tasted great, but I would add that if I were to make this again I would do the following;
1. Grease the paper used to line the tin. It wasn’t so easy to remove once the terrine was cooked.
2. Blend the ingredients more, although it appeared to be well blended when i stopped, once cooked it was clear it needed a few seconds more.
3. Add more herbs, the flavours of the Parsley and Thyme were very subtle, I’d definitely add more of each next time.

All in all it was a great recipe for an alternative terrine, and my effort, which I had with a simple salad of Endive, Radicchio, tomato and cucumber is here…
chicken-egg-terrine

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