Please help me with a Portofino Pate (Vegetarian Pate)
recipe?
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M$2 Answers
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250 gram Philadelphia cream cheese, softened
60 grams butter, softened
1 small clove garlic, crushed
2 teaspoons chopped fresh Basil
1/3 cup finely chopped black olives
1 tablespoon finely chopped red capsicum
Beat cream cheese and butter until soft and light - Use Food Processor if you have one.
Add garlic and Basil and beat some more.
Stir in olives and capsicum.
Spoon into good plastic mould (the Tupperware moulds that come apart are ideal for this).
Allow to set overnight or longer. Remove from mould.
Serve with Melba Toast, crackers and crisp vegies
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M$
4 T olive oil
8 oz tempeh, crumbled
1 c onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
8 oz mushrooms, sliced or chopped
½ c walnuts, chopped
2 T soy sauce
2 T red wine
Directions :
Sauté the tempeh, onion, celery, and garlic in the oil over medium heat, stirring frequently, until onion is translucent, about 6 minutes.
Add mushrooms and continue sautéing until tender, about 5 minutes. Stir in remaining ingredients and cook over low heat until all liquid has been absorbed. Let cool for up to an hour.
Place all of the ingredients in blender and process until you see nothing but a smooth brown paste.
Spread into bowls, cover, and refrigerate for at least 2 hours.
Serve with bread, crackers, or crudités.
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M$
