tag:blogger.com,1999:blog-18071407.post2577533104317188699..comments2024-03-28T18:57:20.920+01:00Comments on Living the life in Saint-Aignan: Terrine de courgettesKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-18071407.post-90262067004649161062014-09-08T16:17:03.556+02:002014-09-08T16:17:03.556+02:00Thank you so much for your reply. I've been fi...Thank you so much for your reply. I've been finger hampered before and I know the frustration. I just was thrown with the c. abbreviation that I read as 2 cups and therefore assumed soupé meant a special olive oil soup. Thanks for the clarificationRichard Ewenhttps://www.blogger.com/profile/06838953031677203254noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-62846087551975706422014-09-08T14:24:05.859+02:002014-09-08T14:24:05.859+02:00The comment above is an example of Google Translat...The comment above is an example of Google Translate's effort to put the French recipe into English. If you don't read French, Google Translate can help.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-24961607109041188062014-09-07T07:09:21.879+02:002014-09-07T07:09:21.879+02:00Zucchini terrine with basil
1.2 kg zucchini
2 c. ...Zucchini terrine with basil<br /><br />1.2 kg zucchini<br />2 c. tablespoons olive oil<br />3 eggs<br />1 onion<br />10 basil leaves<br />2 cloves of garlic<br />1 roasted red pepper<br />150g grated cheese<br />Salt and pepper<br /><br /><br />Rinse the zucchini and dry them without peeling. Cut into very thin slices using a mandoline or a sharp knife.<br /><br />Chop onion and sauté in a tablespoon of olive oil, add the zucchini and cook about 30 minutes until golden and without ensuring that all their water evaporates. Let cool and add 3 eggs beaten with salt, pepper, cheese, roast pepper, cut into pieces, and chopped basil with garlic.<br /><br />Preheat oven to 160 ° C. Carefully Butter a loaf pan (or soufflé mold). Pour the machine and bake in a water bath for 1 hour.<br /><br />Unmold the terrine once cooled and present it with the warm tomato sauce.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-86680216262602714562014-09-06T18:23:59.621+02:002014-09-06T18:23:59.621+02:00"Une c. [cuillère] à soupe" is a Tbsp. [..."Une c. [cuillère] à soupe" is a Tbsp. [tablespoon], in this case of olive oil. Maybe you know that I have injured a finger on my right hand, so typing is not easy for me right now. Sorry.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-3998514453472933972014-09-06T17:17:53.462+02:002014-09-06T17:17:53.462+02:00I've been enjoying your summer recipes and fix...I've been enjoying your summer recipes and fixed several of them. We can't have a garden because of the wild-tame deer roaming the streets of Austin, but we do have access to good fresh produce. I would like to try this. Can you explain what soupe d'huile d' olive is?<br />Or you could just publish your recipe items in English on the Blog.<br />Thanks,<br />Richard EwenRichard Ewenhttps://www.blogger.com/profile/06838953031677203254noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-9322626961442971782014-09-06T16:44:38.576+02:002014-09-06T16:44:38.576+02:00I'm hungry already! I make crustless quiche, t...I'm hungry already! I make crustless quiche, too. Six eggs, one cup of cream or milk, two cups of cheese and whatever else I want which is usually sauteed onion, mushroom, and sliced peppers. Add whatever seasoning I feel inspired to use and bake at 350F for thirty minutes. Your terrine must have a more delicate taste and texture and I may try that some time.......May your finger continue healing and your meals continue to be delicious.Thickethouse.wordpresshttps://www.blogger.com/profile/17187303460677067276noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-10953895500658519072014-09-06T13:57:10.207+02:002014-09-06T13:57:10.207+02:00like a crustless quichelike a crustless quichemelindahttps://www.blogger.com/profile/14337254308066184912noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-49258627731764765702014-09-06T12:16:06.634+02:002014-09-06T12:16:06.634+02:00Je ne l'avais pas vu ! LOL. Mes autres lecteur...Je ne l'avais pas vu ! LOL. Mes autres lecteurs non plus, je parie.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-81573718897903779792014-09-06T11:31:46.772+02:002014-09-06T11:31:46.772+02:00If it was cooked on a Sunday, I'd say it fits ...If it was cooked on a Sunday, I'd say it fits the amusing typo in the French title of the recipe. No matter the day it was baked, I'm sure it was as delicious as it looks.chmhttps://www.blogger.com/profile/17765675930520613520noreply@blogger.com