Skin care

Unique HEMSLEY + HEMSLEY recipe

Are you looking for something super simple, but with a little "wow" factor for Christmas? You're lucky!

The lovely HEMSLEY + HEMSLEY sisters shared their exclusive recipe for beetroot and goat cheese terrine with us. It's easy enough to juggle kids, pets, gift boxes, parties, and the upcoming influx of relatives.

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<p> <strong> Beetroot, goat cheese and garlic herb terrine </strong> </p>
<p> A typical dish from our book The Art of Eating Well, this simple terrine is always impressive! The inspiration came from Melissa's love for a particular garlic-herb-cheese spread as a child, which we have reinterpreted here with creamy organic goat cheese (a classic partner with beetroot) and of course lots of garlic and herbs! </p>
<p> The beauty of this dish is its simplicity. Each one is a little different. We saw graphic stripes and pretty splashes of color, where the pink of the classic beetroot seeps through the snow white of the cream cheese, dotted with the green of chives, oregano and parsley. </p>
<p> Choose as many beetroot colors as you can find. Try blending golden, purple, and candy-colored chioggia strains for a simply stunning result. </p>
<h4 class= Ingredients

4 purple beetroot, about 300 g
4 golden or any other color beetroot, about 300 g (the more colors the better)
2 tablespoons of freshly cut chives
2 tablespoons of freshly chopped parsley
1 tablespoon of dried oregano
2 cloves of garlic, finely grated
400 g goat cheese
Sea salt and black pepper

Serves 7-8

  1. Line a 10 x 20 cm box shape with parchment paper and leave enough paper to hang that you can easily cover the tureen when the can is full.
  2. Scrub the beetroot, then put in a pan, cover with water, put on the lid and cook for about 30-40 minutes until they are soft. Set aside to cool and peel
  3. In the meantime, mix all herbs and garlic with the goat cheese in a bowl and season to taste.
  4. Cut the cooked beetroot into different thicknesses – about 3 mm, about 5 mm.
  5. Place a layer of golden or candy-colored beetroot on the bottom of the can, followed by a thin layer of the garlic-herb-goat cheese mixture. Do this for 6 layers each so that you have a total of 12 layers, and then start layering the purple beetroot and cheese until you reach the top. If you have more colors, you will vary them over time.
  6. Pull the parchment paper over it to cover the entire tureen. Place a weight on the can and let it rest in the fridge overnight or 8 hours.
  7. Cover the set tureen with a plate and turn it over to remove the tureen. Cut and serve or chill the tureen until needed.

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I just turned 19, puberty is the most afraid of acne. Types of acne are scary. This blog is where I record the experiences gained from my acne treatment process and learn online

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