Terrine with zucchini and jelly yogurt

Submitted by enr on 22 Jul 2010
3-4 kg zucchini
800 g yogurt
300 g sour cream
1 bunch dill
50 g gelatin
2-3 tbsp dry garlic 5 cloves wrinkled
100 g roasted walnuts
100 g roasted pumpkin seeds
5-6 tomatoes
1 cucumber
5 tbsp olive oil
15-20 tbsp sunflower oil
green salad seasoning of your choice
Terrine with zucchini and jelly yogurt
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Cut the courgettes into slices and bake them, flights sunflower oil and slightly savory. Bake tomatoes grilled, cut into half and sprinkled with green salad seasoning, dry garlic and olive oil. Dissolve gelatin in half yogurt and heat in microwave until melted. Cool the mixture, add the other yogurt, cream, olive oil, chopped bunch of dill, herbs and garlic. Let the mixture slightly firm. In cake form, covered with foil, consistently rank: tomatoes 1/2 of pumpkin seeds, 1/3 of the milk mixture, 1/2 of the zucchini, 1/3 of the milk mixture and the walnuts again zucchini and the rest of pumpkin seeds the rest of the milk mixture. Walls cakes form of pre-arrange thin slices of cucumber. Allow to harden for 6 hours in refrigerator.
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22 Jul 2010


great offer. Decorated and served great. Aplodislenti Marina.

Bravo! Great beauty, but definitely and very tasty. It is very suitable for hot summer days. Surely try it.

Bravo, master - chef ma_rri_na - great performance! Very original and spectacular. Logged favorite that taste I like.

already in favorites. I loved it. Well done.