members recipes

Ingredients
- 3 or 4 young zucchini

- 3 or 4 young carrots

- 220 g fresh goat cheese

- 180 g faisselle (substitute half thick yogurt and half cottage cheese)

- 3 eggs

- 5 sprigs of fresh flat-leaf parsley

- 10 leaves of fresh basil

- salt, pepper

Method
Put the faisselle in a colander to drain for a few hours beforehand. Rinse the parsley and basil, pat dry with a paper towel, and chop the leaves. Wash and dry the vegetables, peel the carrots. Trim the ends, and cut all veggies in little sticks, not too thin. Steam them for ten minutes, until cooked al dente.

Preheat the oven to 180°C (360°F). Grease a terrine dish (or loaf pan), and line the bottom with baking parchment.

In a medium mixing-bowl, combine the goat cheese, the faisselle, and the eggs, and beat with a fork until blended. Season with salt and pepper, and add in the parsley and basil.

Pour a first layer of cheese mixture in the terrine, even it out with a spatula. Lay sticks of vegetables on top in a parallel pattern, alternating the colors. Pour another layer of cheese, then more vegetables. Repeat with the rest of the ingredients, ending with a layer of vegetables.

Don\'t overcrowd your vegetables. The number of layers and sticks per layer will depend on your dish : to give you an idea, I had four layers of vegetables, with roughly 14 sticks per layer.

Put the terrine dish in a wider baking dish, and pour a half-inch of water in the baking dish : this is called \"bain-marie\", a technique which will ensure a more even cooking, and will prevent the batter from boiling. Put this into the oven to bake for 50 minutes.

Let cool to room temperature, then let rest in the fridge for at least 6 hours. When ready to serve, run a knife around the edges to loosen the terrine, turn onto a plate, remove the layer of parchment paper from the bottom, then turn again onto a serving dish. Use a serrated knife and proceed with caution to cut slices or half-slices. Serve with good crusty bread.