Layered vegetable terrine! For when you want to impress guests!

I saw a recipe for this somewhere on Pinterest, skipped the recipe part and just looked at the pictures and thought I should try it. Now I just used what little I had in my fridge so it's rather short stacked, but will add lots more yummy veggies next time! This is perfect to serve to guests, that you want to impress. The best part is that you just add vegetables to your taste and preferences! Now mind you this is my first attempt so will get better with practice but so far I'm rather happy! Perfect if you are a looking for a quick lunch option as well. Best way to get rid of all your left over veggies on Sunday and refrigerate and eat for the beginning of the week.

This recipe is for the one I made, feel free to use more or add other things using your imagination! That's what cooking is all about!

Ingredients

1/2 bag spinach leaves

4 stalks of fresh Basil leaves

1 avocado

1 red pepper, cut longitudinally

1 yellow pepper

126 g goats cheese

8 small potatoes thinly sliced into rounds

2 celery stalks

1 small yellow onion

1 clove garlic

2 tsp coconut oil

1 tsp curry powder 

Method

Pre heat your oven to 200 c. 

Line a loaf tin with plastic foil. Chop the celery, onions and garlic finely. Heat 1 tsp coconut oil in a frying pan. Add the curry powder and then the celery, onions and garlic. On medium heat cook till soft. Remove from heat and set aside in a bowl to cool. 

In the same pan heat the other tsp coconut oil and add the peppers. Cook on low heat till soft. Wrap in kitchen roll to absorb the remaining moisture. Set aside

Place the spinach and basil in the frying pan and heat gently till reduced. Wrap in paper when reduced and squeeze out all moisture. Let cool. 

Cook the potato slices on a baking tray in oven for roughly 15 mins or until golden. Set aside and cool. 

Layer the terrine. Make sure you alternate colours! I added the spinach and basil first, then the peppers, then the fresh avocado which was thinly sliced, then crumpled goats cheese, celery and onion mixture and last the potato. 

Place baking parchment on the top and weigh down with things you have I'm the fridge. I placed cans on top. Refrigerate for min 8 hours. Overnight is best!

Just pop it out of the tray using the plastic foil as guidance and turn upside down. Viola! 

Delicious! 

Enjoy!