Blue cheese hazelnut and herb terrine
Yield: 2 servings Rad
Ingredients:
- 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
Instructions:
---------------------------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.
