Author Topic: Ratatouille terrine from Full Steam ahead  (Read 541 times)

Offline Gundable

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Ratatouille terrine from Full Steam ahead
« on: March 12, 2017, 08:40:12 am »
I love this recipe and have tried various methods of getting the ratatouille loaf hot but I'm really getting frustrated.  I've just left it out of the fridge for an hour before cooking and then put the pudding on to cook it for 15 minutes instead of the recommended 5, but the loaf is still cold in the middle.  Any tips? Did I miss something or is the recipe missing a step?

Offline judydawn

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Re: Ratatouille terrine from Full Steam ahead
« Reply #1 on: March 12, 2017, 09:01:31 am »
Hi Gundable, welcome to the forum.

Cookie has made this recipe so she may be able to give you an answer.  Read her review of this recipe here http://www.forumthermomix.com/index.php?topic=2333.0
Judy from North Haven, South Australia

Learn from the mistakes of others. You havenít time to make them all yourself.

Offline cookie1

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Ratatouille terrine from Full Steam ahead
« Reply #2 on: March 12, 2017, 11:29:31 am »
Gundable I have just gone and had a look in the book to see if I made any notes. It may be that mine cooked through because I only made a half quantity. I had noted in the book that I only did 2 layers of bread. Hopefully this helps.
« Last Edit: March 12, 2017, 11:34:55 am by cookie1 »
May all dairy items in your fridge be of questionable vintage.

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