Title: Blue Cheese, Hazelnut and Herb Terrine
Categories: Vegetarian, Vegetables, Cheese/eggs, Casseroles
Yield: 2 servings
Radicchio leaves 1 ts Gelozone
58 1/3 g Creamy blue cheese 16 2/3 g Toasted ground hazelnuts
91 2/3 g Greek strained yogurt 2/3 Hard boiled eggs
1/3 tb Mayonnaise 2 tb Fresh mixed herbs
---------------------------SUGGESTIONS FOR HERBS---------------------------
Parsley 3/16 ts Paprika
Coriander Seasoning
Chives
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.
