Mountain cheese terrine:
- 350 g mountain cheese, 200 g cream
- ½ cup of sour cream
- Rosemary, pepper, salt
- 3 gelatine leaves
- 200 g whipped cream
Melt all the ingredients slowly and let them cool. Then work in 200 g of whipped cream and fresh chives or rocket. Line a terrine mould with foil and finely sliced mountain cheese. Pour in the mixture and put it in the fridge for two hours. Then turn the terrine over and cut it into 1 centimetre thick slices.
Finely chop 3 bunches of dandelion leaves, add 30 g of grated almonds and 50 g of finely grated mountain cheese. Then mix well with 360 ml of olive oil, 3 pinches of salt and lemon juice. The pesto can be stored in the refrigerator for 4 to 5 days.
- 500 g white flour (type 700 if available)
- 10 g carrot salt
You can prepare this special salt yourself: dry the grated carrot skins and mix them with a fine salt. Crush them finely in a mortar. Normal salt also works!
¼ l lukewarm water, 1 cube (42 g) yeast
Knead all the ingredients together for 5 minutes to form a smooth dough. Allow to rise for 30 to 40 minutes, then form 30 to 40 centimetre long baguettes. Let rise on the baking tray for another 30 to 40 minutes then bake at 180 degrees for about 20 minutes.