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Marbled Salmon and Spinach Terrine
Cooking time: 15 min 6-8 people - MICROWAVE
Container: 1 Pyrex® loaf tin, 22-25 cm long
Spread the fillets out on a plate, cover and cook on MAX for
approximately 3 minutes (they should only just be cooked),
cut them into 2, putting the thickest pieces to one side to
later place end-to-end in the tin. Flake the thinner pieces in
a bowl and mix with the drained spinach, cream, well-
beaten eggs, salt and pepper. Grease the tin well with
butter. Pour in half the spinach mixture. Season the fillet
pieces well and place them in the tin close together, end-to-
end. Cover with the remaining spinach mixture. Cover the
tin with cling film and cook in the microwave at MAX for 4
minutes, then take it out, wrap aluminium foil around the 2
to 3 cm from the ends of the tin and continue cooking at
250W for 8 to 10 minutes. Allow the dish to cool without the
cling film then place in the fridge. The terrine can be served
in slices, with a tomato coulis or with cream cheese with
herbs and lemon juice.
500 g spinach, defrosted
(6 min on MAX),
2 tbsp cream,
4 salmon fillets
(approximately 700 g),
4 eggs, salt, pepper.
Aubergine Caviar
Cooking time: 16 - 18 min 4 people - MICROWAVE
Container: 1 round Pyrex® cake tin, 22 cm diameter
Finely chop the onion and sweat in 5 tbsp of olive oil,
covered, at MAX for 3 minutes. Add the washed and diced
aubergines and the peeled and crushed garlic. Cook at
MAX for 13 to 15 min. Start cooking with the dish covered.
Halfway through take out the dish, stir and complete the
cooking with the dish uncovered, to ensure that the water
from the vegetables evaporates. Blend the mixture in a food
processor and check the seasoning. The caviar is perfect
for canapés; if it is too strong, you can add 200 g of yoghurt
or cream cheese to the mixture.
1 large onion,
2 plump aubergines (approx. 500 g),
5 cloves of garlic, salt, pepper,
200 g of cream cheese or yoghurt
(optional), olive oil.
Olive Loaf
Cooking time: approx. 36 min 8-10 people - COMBINATION COOKING
Container: metal loaf tin, 28-30 cm
Mix together the flour and yeast with the oil and white wine.
Add the eggs one by one then the olives, cubed ham and
grated cheese. Grease the tin with butter and line it, then fill
with the mixture. Place on the Metal Tray and cook for 35 to
38 minutes on Combination mode: CONVECTION
HEATING 200°C+ 100W, protecting the top of the loaf with
a sheet of baking paper held in place with toothpicks after
the first 15 to 16 minutes. Serve the loaf in slices or cut into
small cubes for canapés.
250 g flour,
1 sachet of yeast,
120 ml olive oil,
100 ml white wine, 4 eggs,
200 g green pitted olives,
200 g thick ham,
150 g gruyère cheese.