The rectangular menu to be cooked with just one mold – Italian Cuisine

The rectangular menu to be cooked with just one mold


There are many recipes that can be reviewed and prepared in one rectangular mold, but there are some that typically already have this form: we are talking about terrines, plum cakes and aspic.

These are dishes that are suitable to be customized according to their taste, suitable both as starter that how second, but also as a main course from to share during a appetizer or a brunch together. So why not have fun preparing an entire rectangular menu?

plum cake

Let's start from the most classic and soft plumcake. We love it in its sweet version, but it can give us greedy surprises even with savory ingredients.
In the mold of the plum cake we can also prepare the bread in the box!

terrine

The terrines are flans made of meat, fish, vegetables or fruit, whose base usually consists of a delicate and creamy mousse, called mouselline. To prepare it, just blend about 300 grams of the chosen ingredient and combine in a bain-marie 100 grams of cold cream and 80 grams of egg white.

Aspic

Even aspic can be made with ingredients of all kinds, both salty and sweet. IS a truly spectacular dish: its particularity is given by the jelly, which acts as a transparent wrapping for the ingredients. Usually donut-shaped molds are used or, as in this case, rectangular.
The aspic is served cold, so you can prepare in advance!

Read also

#CucinaLaCopertina! Many surprises await you

Here are 33 recipes to take advantage of a single rectangular mold

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Lemon ricotta and carrots terrine

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Marbré plum cake with Matcha tea

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Terrine of fish with peppers

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Plum cake with oil and cocoa

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Plum cake-rice pudding, chocolate and cherries in syrup

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Brioche in the box

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Tricolor vegetable flan

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Sea flan with zucchini and hazelnuts

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Pumpkin and rosemary plum cake

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Salted Plumcake

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Marbré of foie gras with pumpkin and dried apricots

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Plum cake, classic recipe

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The bonet, sweet final hat

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Multicolored aspic

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Aspic veg

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Paté of mixed meats with chicken livers

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Marbrè with goose salami

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Terrine with colored peppers

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Zucchini beans with broad beans

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Terrine of cooked ham and green mince

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Aspic of lobster with celery and mango in gin jelly

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Rustic terrine of pork and dried fruit

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Terrine of foie gras and capon

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Terrine of grilled vegetables

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Cramique with chocolate and pineapple

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Vegetable terrine

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Greek plum cake with feta and olives

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Rabbit terrine

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