Village Journals
Resonate your identity with Naseeb journals. Express your opinions, share your thoughts, post your writings and connect with like minded people through the power of expression.
Resonate your identity with Naseeb journals. Express your opinions, share your thoughts, post your writings and connect with like minded people through the power of expression.
Tomato and Mozzarella Terrine
This is a variation of the classic Tomato and Mozzarella Salad
Ingredients:
5 large different-coloured tomato
5 large buffalo mozzarella cheese, balls
salt, pepper
fresh basil, leaves
~ For the Basil Oil:
1 cup packed fresh basil, leaves
1 cup extra virgin olive oil
~ For the Balsamic Syrup
1 cup balsamic vinegar
1/4 cup packed brown sugar
Method:
1. Line 8 x-4-inch (1.5 L) loaf pan with plastic wrap; set aside.
2. Slice tomatoes into 5 mm thick slices. Lay on paper towels and press to absorb moisture. Thinly slice bocconcini and pat dry; set aside.
3. Arrange tomatoes, overlapping slightly, over bottom of pan. Top with layer of bocconcini. Repeat layers with remaining ingredients, finishing with tomatoes.
Seal plastic wrap over top; cover with foil. Weigh down with brick or heavy cans; refrigerate for at least 8 hours or for up to 24 hours.
4. For the Basil Oil, in a blender, pure? basil with oil until smooth. Pour into bowl; cover and refrigerate for at least 8 hours or for up to 24 hours. Strain through cheesecloth-lined sieve, pressing with spatula to extract liquid. Pour into a squeeze bottle.
5. For the Balsamic Syrup, in small saucepan, bring vinegar with sugar to boil. Reduce heat to medium; simmer until reduced to 1/2 cup (125 mL), about 10 minutes.
6. To serve, remove cans. Unwrap and unmould onto cutting board, pat dry with paper towel. Using serrated knife, cut into 1-inch (5 cm) thick slices.
7. Arrange slice cut side up on each salad plate. Sprinkle with salt to taste. Drizzle plate with Basil Oil and dot with Balsamic Syrup.
Bon Appetit ! :P
Ingredients:
5 large different-coloured tomato
5 large buffalo mozzarella cheese, balls
salt, pepper
fresh basil, leaves
~ For the Basil Oil:
1 cup packed fresh basil, leaves
1 cup extra virgin olive oil
~ For the Balsamic Syrup
1 cup balsamic vinegar
1/4 cup packed brown sugar
Method:
1. Line 8 x-4-inch (1.5 L) loaf pan with plastic wrap; set aside.
2. Slice tomatoes into 5 mm thick slices. Lay on paper towels and press to absorb moisture. Thinly slice bocconcini and pat dry; set aside.
3. Arrange tomatoes, overlapping slightly, over bottom of pan. Top with layer of bocconcini. Repeat layers with remaining ingredients, finishing with tomatoes.
Seal plastic wrap over top; cover with foil. Weigh down with brick or heavy cans; refrigerate for at least 8 hours or for up to 24 hours.
4. For the Basil Oil, in a blender, pure? basil with oil until smooth. Pour into bowl; cover and refrigerate for at least 8 hours or for up to 24 hours. Strain through cheesecloth-lined sieve, pressing with spatula to extract liquid. Pour into a squeeze bottle.
5. For the Balsamic Syrup, in small saucepan, bring vinegar with sugar to boil. Reduce heat to medium; simmer until reduced to 1/2 cup (125 mL), about 10 minutes.
6. To serve, remove cans. Unwrap and unmould onto cutting board, pat dry with paper towel. Using serrated knife, cut into 1-inch (5 cm) thick slices.
7. Arrange slice cut side up on each salad plate. Sprinkle with salt to taste. Drizzle plate with Basil Oil and dot with Balsamic Syrup.
Bon Appetit ! :P
Comments on this journal
anyone wanna make it for me? :P