Fresh summer delights 1


Terrine is a French forcemeat loaf that is served at room temperature. Forcemeat is meat that is ground or finely chopped. A meaty terrine is usually baked in a bain marie and then pressed and left overnight for the jellies and fat to settle. These days, however, there are many fresh varieties on terrine ingredients including healthier alternatives like cheese, baked vegetables, fruits and nuts (as well as the occasional chocolate terrine).

Chef Suné Niemand prepares a cheesy asparagus, zucchini and mushroom terrine.

  Zucchinis (baby marrows)
  Asparagus, cooked
  Mushrooms, cooked
  Olive oil
  Pickled peppers
  Cream cheese spread
  Cheddar cheese (or gruyère), grated
  Salt and black pepper


  1. Thinly slice the zucchinis, season with salt and pepper and brush with olive oil. Roast each slice in a griddle frying pan until soft. Line a terrine dish (bread pan or similar) with plastic wrap.
  2. Arrange the zucchini slices crosswise over the bottom and up the sides, overlapping the slices to completely cover the terrine pan. The ends of the slices should overhang the sides of the pan. Top the zucchinis with layers of cream cheese, pickled peppers, mushrooms, cheese and asparagus. Repeat the layering with the remaining ingredients and end with a layer of cream cheese.
  3. Bring the overhanging zucchini slices up over the terrine and neatly wrap all the ingredients inside.
  4. Carefully slice the terrine and serve with toasted baguettes, crackers or toasted pita bread.
  5. There are countless variations on the theme. For the lining, use aubergine slices or even leek leaves instead of the zucchinis and add sun dried tomatoes instead of the pickled peppers.

Insalata Caprese

This ‘salad in the style of Capri’ is a simple salad from the Italian region of Campania, made of sliced fresh buffalo mozzarella, tomatoes and basil, seasoned with salt, pepper, and olive oil. In Italy, unlike most salads, it is usually served as an antipasto (starter), not a contorno (side dish).
While it’s unknown whether the salad actually originated in Capri, it became popular after the jet-setting King Farouk of Egypt dubbed it his favourite during the 1950s. You can make it interesting with a basil pesto salad sauce.

You will need

  • Tomatoes (use a variety; mix cherry tomatoes with plum tomatoes)
  • Sliced mozzarella cheese
  • Fresh basil leaves
  • Salt and freshly ground black pepper to season
  • Basil pesto

To make

  • Layer the tomatoes and the mozzarella cheese on a plate. Plate the fresh basil leaves next to it, season with salt and pepper and drizzle generously with basil pesto.


100g pine nuts or walnuts, roasted
200g parmesan cheese, grated
200g fresh basil
200ml olive oil
  Salt and black pepper to season


  1. Blitz the nuts and parmesan in a food processor, then slowly add the oil to form a smooth paste.
  2. Add the basil last and blend using a pulse action until just combined. Do not blend for too long as this can cause discolouration. Season and store in a clean sterilized jar.
  3. Add a little oil on top to preserve.