- 1 teaspoon [5 mL] unflavored gelatine
- A little cold water
- 1 [22-inch / 56-cm long] French or Italian bread
- 1/2 pound [227 g] cooked ham dices
- 1 large cucumber, diced
- 1 large sweet pepper, cut into strips
- 3/4 cup [190 mL] halved stuffed olives
- 1/4 cup [60 mL] chopped parsley
- 1 pound [454 g] creamy cottage cheese
- 3/4 teaspoon [3.75 mL] salt
- A little pepper
- 1/2 teaspoon [2.5 mL] paprika
- Approximately 1/2 cup [125 mL] mayonnaise
- Softened butter
- Stuffed olives slices
- 1 lemon, fluted and then sliced
- Radish slices
|
- Sprinkle gelatine over cold water; leave to swell for 5 minutes.
- Dissolve gelatine over hot boiling water.
- Remove one slice from one end of bread; reserve.
- Using a long knife, remove white part of bread; reserve.
- Mix together ham and cucumber dices, sweet pepper strips, stuffed olive halves, chopped parsley, cottage cheese, salt, pepper, paprika and mayonnaise.
- Crumble half of white part of bread; add to ham mixture.
- Thoroughly mix.
- Butter the inside of the bread; fill with ham mixture.
- Seal reserved slice of bread at the end of the bread, using softened butter.
- Wrap bread into al foil; refrigerate for at least 5 hours.
- Serve, garnished with stuffed olive, fluted lemon and radish slices.
|
