Title: Blue cheese, hazelnut and herb terrine
 Categories: Cheese
      Yield: 2 Servings
 
           Radicchio leaves
 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

MMMMM-------------------SUGGESTIONS FOR HERBS------------------------
           Parsley
           Coriander
           Chives
   3/16 ts Paprika
           Seasoning
 
  Date: Sun, 21 Apr 1996 08:29:06 -0400
  
  From: Wendy Lockman  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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  MM-RECIPES DIGEST V3 #111