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Blue cheese~ hazelnut & herb terrine

Yield: 2 Servings R

Ingredients:

• 58 1/3 g Creamy blue cheese
• 91 2/3 g Greek strained yogurt
• 1/3 tb Mayonnaise
• 1 ts Gelozone
• 16 2/3 g Toasted ground hazelnuts
• 2/3 Hard boiled eggs
• 2 tb Fresh mixed herbs

Instructions:

MMMMM-------------------SUGGESTIONS FOR HERBS------------------------ Parsley Coriander Chives 3/16 ts Paprika 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.

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