I’ve always wanted to make a terrine so when Penny tooted the International Incident Party horn, I danced to her tune.
A year ago, I updated my library with a purchase of Franck Pontais’s book ‘Terrines & Verrines’- one of the few English books (the other mostly in French) on the subject of those two master categories of cuisine a la Francais. Terrines are great make-ahead (and good-to-freeze) dishes for large gatherings – making great accompaniments to main courses; alternatively, they could be well portioned into small portions for starters or canapés. So armed with this great catalogue of beautiful recipes and flavours, I set about trying out mini versions.
Passionate, creative home-cook & amateur food photographer sharing life stories to encourage and inspire men & women the world over.
Currently on a mission to create awareness about Nigerian cuisine - its flavours, history, culture and similarities with other world cuisines!
