Pinkmagic - a few recipies for vegetarian pates - there are loads more
MUSHROOM PATE
butter
1 tblspnolive oil
mixed mushrooms
leeks finely chopped
fresh thyme oregano leaves
salt & black pepper
Small glass sherry
1 lemon, juiced
cashews or walnuts, finely chopped and lightly toasted
fresh parsley or basil leaves, finely chopped
8 ounces Greek yogurt (or cream cheese)
Melt butter and olive oil in a large skillet over medium heat. Add mushrooms and leeks and cook until almost dry, between 15 and 20 minutes.
Stir in thyme or oregano, salt, pepper, and sherry, and cook until sherry is absorbed, about another 5 minutes. Stir in lemon juice and remove from heat.
When mushroom mixture has cooled, combine it in a large bowl with remaining ingredients. Season to taste with salt and pepper.
Line abaking tin with foil, with a 4" overhang on all sides. Put mushroom mixture in pan, flattening and pressing down so that mixute is even and compact. Cover the pate with the overhanging foil and chill for at least 8 hours or overnight.
To serve, invert pan on serving plate and use the foil to help release the pate. Garnish with extra herbs and nuts. Nice with salad
CARROT PATE
carrots, peeled
garlic cloves
oregano
cumin
dried coriander or cilantro
hot red pepper flakes
black pepper & salt
sherry vinegar or red wine vinegar
olive oil
chopped fresh parsley
Slice carrots in rounds and boil in salted water until firm tender 8-10 minutes. Drain and put in a glass bowl. In a blender or food processor add rest of ingredients and blend. Slowly add oil and vinegar in a steady stream, then pour over carrots. Marinate for at least 2 hours or overnight. (you can add celery or ground nuts - cashew almond if you like)
CREAM CHEESE PATE
pack Boursin with black pepper
another semi-hard cheese, at room temperature
Cheddar cheese
2 spring onions, trimmed and finely chopped
2tbsp chopped fresh parsley
black pepper
150g pot fat-free natural yogurt
. Soften the cream cheese in a bowl, then mix in the Port Salut until smooth. Add the grated cheddar with the spring onions and parsley.
Season with black pepper, (cheese is salty enough) and add enough yogurt to make a
soft pate. Cover and chill. Take out 10 mins before serving.
You can add ground walnuts to this fir extra bite, and serv with mekba toast or veggies (carrots, celery, peppers etc) cut into strips and dip in …mmmmmm
LENTIL PATE *this is great favourite
unsalted butter, softened
thinly sliced onions
3 large garlic cloves, chopped
bay leaf
salt
coriander
paprika (not hot)
black pepper
cayenne
1 cup dry white wine
1 1/2 cups red lentils
2 cups water
1 teaspoon balsamic vinegar
8 ounces cream cheese, softened
Jar roasted red peppers
For topping
olive oil
roasted red peppers
balsamic vinegar
finely chopped fresh oregano or marjoram
Lightly oil terrine, then line bottom and ends with a strip of greaseproof paper, with 2â€
