JNL - private production and trade company

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1 liter of soy or regular milk;

1.5-2 cups of pea flour;

1 red bell pepper;

4 tablespoons olive oil;

3 cloves of garlic;

1 tbsp beet juice;

1 tsp ground coriander;

1 tsp salt;

0.5 tsp nutmeg;

0.5 tsp black pepper;

0.5 tsp dry marjoram.



The first step is to cut the pepper into small pieces. The smaller the better.

Rub a small piece of beets on a fine grater and squeeze the juice from the beets using gauze. If you get a little more than a tablespoon - no big deal.

Pour the flour into a large dish. We take its quantity depending on the desired result: if we want a dense pate - we measure out two glasses; we want a more delicate consistency - one and a half.

Now bring the milk to a boil, pour it into the flour and mix immediately with a blender, thus brewing pea flour. The result is a homogeneous yellow thick mass.

We put all other components to the pea mass, with the exception of pepper.

Again we take a blender and mix the pea mass again. It will take on the usual pink tint.

It remains only to send pieces of sweet pepper to our pate, mix everything again and try - are there enough spices and salt.

We put the finished pate in the refrigerator for several hours.

The pate is ready! Bon Appetit!