Get Your Jelly On – Day 10: Provençal Vegetable Terrine


Oh wow! I can’t believe that it is my 10th entry today for  Royal Selangor – Get Your Jelly On– 30-day Challenge! It has been quite a journey from making Spotted Dick Brit dessert to my imaginable “Under the Sea”, a cooked prawn in seafood broth! I hope you have enjoyed what I’ve created so far and would love to see more!

Today, I have decided to make something very Provençal dish – using Provençal vegetables, such as tomato, bell pepper, aubergine and courgette. I love vegetables as much as I love Provence-Alpes-Côte d’Azur region, also known as PACA. The word provence gives me some images of lavender, courgette flowers, sunflowers, seafood, beautiful houses in the country side . At the same time, it does also give me some high life images in Cannes, villas on Le Cap d’Antibes, Villefranche-sur-Mer. Just not too long ago, we were in Nice, soaked up some sun and enjoyed ourselves with laid back lives. It was wonderful! I am hoping to write a post about my holiday soon! So, I will give you a teaser – one of the photos that I took.


So, back to the vegetable terrine. It is the idea of Provence that inspires me to make this vegetarian dish that is really easy and it is great to be served as a cold starter. Presented in a pyramid shape, using Royal Selangor Pewter Jelly Mould makes it even more interesting. I was thinking this could be a great way to encourage kids to eat more vegetables because of its unusual shape and way in presentation. This Provençal vegetable terrine can be prepared a day before and serve at room temperature.


I hope you will try it out and love this Provençal vegetable terrine!



Provençal Vegetable Terrine

Yield: 2 persons


some olive oil
1 red bell pepper, deseeded and cut into strips
1 courgette, cut halves horizontally and thinly sliced
1 small aubergines, sliced
2 tomatoes, skinned, deseeded and chopped
1 garlic clove
3 tbsp water
1 tsp agar agar
1 tsp mixed herbs
salt and pepper


1. Arrange the bell pepper, courgette and aubergine separately in baking tray, season with salt and pepper, drizzle with some olive oil. Then, cook in a pre-heated oven at 180℃ until they are soft and cooked through. Set aside.

2. Meanwhile, in a saucepan over medium heat, add the chopped tomato and garlic. Cook for about 10 minutes or until the tomato has become very soft and the sauce has thickened. In a small bowl, add the water and mix in agar agar, stir until dissolved. Pour the mixture into the saucepan and stir well. Bring to a boil for a few seconds. Add the mixed herbs and season with salt and pepper. Remove from the heat.

3. To arrange the terrine, take the jelly mould, start layering some red bell pepper, add a tablespoon of the tomato sauce, then layer 1 or 2 slices of aubergine, add a tablespoon of the tomato sauce. Continue to layer a few sliced of courgette and add a tablespoon of the tomato sauce. Continue this process until the jelly mould is filled up. Set aside to cool before putting into the fridge to chill and set.