Corn salad with pear, pine nuts and goat cream cheese flower terrine | REWE Fine World Adventist Ambassador | starter

Yesterday was the first Advent and it's official: We're in the middle of the pre-Christmas season! The winter and especially the Advent and Christmas time are very special. So I was very pleased to receive a request from REWE Fine World if I did not want to be Advent Ambassador for the brand along with three other bloggers. Of course I like being part of the REWE Fine World range.

 Corn salad with pear, pine nuts and goat cream cheese terrine | REWE Fine World Advent Ambassador | appetizer from moeyskitchen.com

REWE Fine World Advent Ambassador

The concept behind REWE Fine World is to create the highest quality recipes and inspirational tastes. Enjoyment does not need a special occasion and every day can produce the finest taste moments. So just the thing for the already stressful Advent season! And so I was allowed to choose 3 special products to make a festive 3-course menu.

 Corn salad with pear, pine nuts and goat cream cheese flower terrine | REWE Fine World Advent Ambassador | Entree from moeyskitchen.com

3-course meal with 3 special ingredients

Instead of classic Christmas dinner with goose, duck, red cabbage or dumplings, I have a special menu with various high-quality components created the assortment. My three main ingredients for the Advent menu are REWE Fine World Edible Flowers , REWE Fine World Sweet Potato Chips with Parmesan and REWE Fine World Tonka beans . As I have conjured something special out of these ingredients, I'll tell you this week as Advent messengers. Maybe my recipes will inspire you for festive menus. With no great effort, but with special ingredients.

 Corn salad with pear, pine nuts and goat's cream flower terrine | REWE Fine World Adventist Ambassador | appetizer from moeyskitchen.com

Making a start today my appetizer. Here I serve a corn salad, which I have supplemented with juicy pears. But the main role is played by a goat's cream cheese terrine, which becomes a very special taste factor when using the REWE Fine World Edible Flower Splendor . The flowers, consisting of blue and pink cornflower petals and rose petals, give the terrine a wonderful whistle and look incredibly noble on the plate. The terrine prepares wonderfully and has to go into the fridge on the eve of the menu to get firm.REWE Fine World Fleur de Sel and REWE Fine World Tellicherry Pepper)
1 pinch of chilli (eg REWE Fine World of Mexico Jalapeño)
2 tablespoon REWE Fine World Edible Flowerage

Ingredients for the winter salad:

2 tablespoons of pine nuts
2 handful of corn salad
1 green pear
3 tablespoons extra virgin olive oil (eg REWE Fine World Lesvos' treasure)
1 tbsp white wine vinegar (eg REWE Fine World Bright Italy)
1 teaspoon orange marmalade (eg REWE Fine World Sevilla Orange fruit spread)
salt and pepper (eg REWE Fine World Fleur de Sel and REWE Fine World Tellicherry Pepper)
1 teaspoon REWE Fine World Edible Flowers
freshly baked Ciabatta for serving (eg REWE Fine World of Italy's art of baking)

Preparing the goat cream cheese terrine:

Let the gelatin soak in cold water for about 5 minutes. In the meantime beat the whipping cream until stiff and set aside.

Stir the goat cheese and yoghurt with a whisk until smooth and fold in the whipped cream. Season with salt, pepper and chilli flakes.

Squeeze gelatine and dripping wet into a sufficiently large saucepan. Heat at medium temperature until the gelatine has dissolved. Remove the pot from the heat, immediately add 1 tbsp of the goat's cream cheese mixture to the gelatine and stir thoroughly. Gradually stir the remainder of the cream under the gelatin mass in the pot. Finally, carefully fold in the flower petals.

Place the mixture in a dish or oiled terrine dish, small dish or similar container from which the terrine can be toppled later. Cover the terrine mold and refrigerate at least overnight to make it firm.

Finishing the Salad:

Roast pine nuts in a small pan without fat until lightly browned.

Thoroughly clean and wash lamb's lettuce on 2 plates. Peel the pear, quarter, core it, cut into thin slices and arrange on the salad. Depending on the shape used, cut the goat cream cheese flower terrine into even slices or pieces and arrange on the salad. Sprinkle with the pine nuts.

Mix olive oil, vinegar, jam, salt and pepper in a small bowl to a dressing and drizzle over the salad. Sprinkle with some flowers and serve with crunchy ciabatta.

 Corn salad with pear, pine nuts and goat cream cheese terrine | REWE Fine World Advent Messenger | Appetizer from moeyskitchen.com

This article was created in friendly cooperation with REWE Feine Welt for the Blogger campaign REWE Fine World Advent Ambassador . Thanks for the nice cooperation!