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Erre cooked ham and cheese terrine


1st Edition 2008 of Erre Reciptes Competition. Finalist recipe.

Rosa Ma.Rodergas i Capdevila, BARCELONA


  • First make the caramel by heating the sugar for 6 minutes on full heat. When cool, pour the caramel into the terrine mould* and line the mould with the slices of COOKED HAM, letting the ends hang over the edge.
  • Beat the egg with a little salt and the milk, then soak the slices of bread in this mixture.
  • Fill the mould with layers of bread, cheese and COOKED HAM, using the overhanging ends of COOKED HAM as the final layer.
  • Microwave on full power for 5 minutes. Turn out on to a serving dish and garnish with finely chopped lettuce.


  • *Use a bread-tin shape mould.
    Cooking time for the caramel: about 6 minutes
    Cooking time for the terrine: 5 minutes in the microwave (temperature 150º)

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