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| RECIPE FOR BLUE CHEESE HAZELNUT AND HERB TERRINE |
Title: Blue Cheese Hazelnut And Herb Terrine
Category: Vegetarian Casserole
Serves: 2
Ingredients:
| | Radicchio leaves | | 58.33 | g | Creamy blue cheese | | 91.67 | g | Greek strained yogurt | | 0.33 | tb | Mayonnaise | | 1.00 | ts | Gelozone | | 16.67 | g | Toasted ground hazelnuts | | 0.67 | | Hard boiled eggs | | 2.00 | tb | Fresh mixed herbs | | --------- | SUGGESTIONS FOR HERBS --------- | | | Parsley | | | Coriander | | | Chives | | ts | Paprika | | | Seasoning | | --------- | SUGGESTIONS FOR HERBS --------- |
Instructions:
1 Trim the stalks from the radicchio and use the leaves to line a 110g (for two servings) loaf tin.
2 Mash the blue cheese with the yogurt and mayonnaise and warm gently.
In a separate pan, whisk the Gelozone into two tablespoons of water and bring almost to the boil.
3 Fold into the cheese mixture.
Add the nuts, eggs, herbs, paprika and seasoning.
Mix well and transfer to the loaf tin.
4 Fold over the radicchio leaves and chill until set.
Carefully turn out of the tin, slice and serve.
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