Saturday, October 8, 2011

55/655 - Spinach ricotta terrine with pear dressing

We had dinner with friends tonight and this was my contribution to the table. The terrine was very simple to make and is baked rather than pressed. It reminded me a lot of a very tall, very rich quiche.

The dressing was made from pears, olive oil, walnut oil and a splash of red wine vinegar. I think my pears must have been a bit on the measly side as I found the walnut flavour a bit overwhelming and had to add an extra pear to mine. The texture of the dressing was lovely and smooth and added tons of flavour to the terrine.

How exciting, 55 recipes down, only 600 to go!

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