Recipe - Blue Cheese Hazelnut And Herb Terrine

Radicchio leaves
58 1/3 g Creamy Blue cheese
91 2/3 g Greek strained yogurt
1/3 tablespoon Mayonnaise
1 teaspoon Gelozone
16 2/3 g Toasted ground hazelnuts
2/3 Hard boiled eggs
2 tablespoon Fresh mixed herbs

SUGGESTIONS FOR HERBS
Parsley
Coriander
Chives
3/16 teaspoon Paprika
Seasoning

Date: Sun, 21 Apr 1996 08:29:06 0400

From: Wendy Lockman wlockman@ra1.randomc.com
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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