Blue Cheese Hazelnut & Herb Terrine Recipe




Blue Cheese Hazelnut & Herb Terrine Ingredients

1 radicchio leaves
58 1/3 g creamy blue cheese
91 2/3 g greek strained yogurt
1/3 tbsp mayonnaise
1 tsp gelozone
16 2/3 g toasted ground hazelnuts
2/3 hard boiled eggs
2 tbsp fresh mixed herbs

SUGGESTIONS FOR HERBS

1 parsley
1 coriander
1 chives
3/16 tsp paprika
1 seasoning

A Recipe for
Blue Cheese Hazelnut & Herb Terrine

 

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This is a recipe for Blue Cheese Hazelnut & Herb Terrine from the recipe cookbook of Recipes-to-go (Cheese)


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“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it."

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The more you eat, the less flavor; the less you eat, the more flavor.

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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.




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Blue Cheese Hazelnut & Herb Terrine

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Blue Cheese Hazelnut & Herb Terrine Directions

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.

Serves: 2

 

 

 

 

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Blue Cheese Hazelnut & Herb Terrine Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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