Blue Cheese~ Hazelnut & Herb Terrineappetizers, casseroles, vegetables 1 radicchio leaves 58 1/3 gm creamy blue cheese 91 2/3 gm greek strained yogurt 1/3 tablespoon mayonnaise 1 teaspoon gelozone 16 2/3 gm toasted ground hazelnuts 2/3 hard boiled eggs 2 tablespoon fresh mixed herbs ----SUGGESTIONS FOR HERBS---- 1 parsley 1 coriander 1 chives 3/16 teaspoon paprika 1 seasoning 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. |
