Title: Blue Cheese, Hazelnut and Herb Terrine
Categories: Vegetarian Vegetable Cheese Casserole
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
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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