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INGREDIENTS
4 oz Brown Rice
8 oz Walnuts
8 oz Cashew Nuts
2 cloves Garlic
1 medium Onion
3 oz Mushrooms
1 oz Butter
2 tblsps chopped Parsley
2 tsps freshly chopped Thyme
1 tsp. freshly chopped Marjoram
Salt and freshly ground Black Pepper
4 Eggs
8 oz Cheddar
4 oz cottage cheese
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METHOD
Cook the Brown Rice according to the packet instructions, drain and leave to cool. Roast the walnuts and cashews on a baking tray in the oven for 5-7 minutes. Allow them to cool then finely chop them. Peel and finely chop the garlic and onion. Clean and chop the mushrooms. Cook the onion with almost all the butter in a large pan over a medium heat for 5 minutes. Stir in the garlic, mushrooms and herbs and season with Salt. Cook for 5 minutes, stirring frequently.
Beat the eggs and grate the cheese. Combine the mixture in the pan with the rice, nuts, eggs, cottage cheese and grated cheese. Season to taste. Grease a loaf tin with the remaining butter, line it, then pour the
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mixture. Bake in the oven for 1 hour. Leave for 10 minutes. Meanwhile, Turn the terrine onto a serving plate and remove the paper.
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Raspberry and Banana Trifle
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INGREDIENTS
3 slices plain Sponge or Madeira Cake
4 teaspoons Raspberry Jam
3 thinly sliced Bananas
100 ml Custard
2 drops Vanilla Essence
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METHOD
Cut the cake into 1/2" cubes and put in a serving dish or individual glasses. Spoon the jam over the Cake and top with Bananas. Make or warm the Custard and flavour it with the Vanilla Essence. Let the Custard cool slightly before pouring it over
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the Bananas. Chill the trifle for approx. 30 minutes in the fridge before serving.
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Secretary
Ravensdale Guild I.C.A.
Community Hall
Ravensdale
Dundalk
Co Louth
Ireland
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