5 ml (1 tsp) gelatine
30 ml (2 tbsp) boiling water
1 medium head of celery with leaves
175 ml (7 fl oz) yoghurt
5 ml (1 tsp) lemon juice
1 small onion
about 30 g (1 oz) chopped parsley
salt and pepper
140 g (5 oz) curd cheese
30 ml (2 tbsp) boiling water
1 medium head of celery with leaves
175 ml (7 fl oz) yoghurt
5 ml (1 tsp) lemon juice
1 small onion
about 30 g (1 oz) chopped parsley
salt and pepper
140 g (5 oz) curd cheese
method
1. Dissolve the gelatine in the boiling water.
2. Blend all the remaining ingredients, except the curd cheese, feeding them into the liquidizer or food processor a little at a time.
3. Add the dissolved gelatine and curd cheese and blend it into the mixture.
4. Turn into a moistened mould (a small ring mould looks nice) . Refrigerate until set.
5. Unmould and serve as a part of a cold buffet, or as an accompaniment to cold meat or chicken or fish.
2. Blend all the remaining ingredients, except the curd cheese, feeding them into the liquidizer or food processor a little at a time.
3. Add the dissolved gelatine and curd cheese and blend it into the mixture.
4. Turn into a moistened mould (a small ring mould looks nice) . Refrigerate until set.
5. Unmould and serve as a part of a cold buffet, or as an accompaniment to cold meat or chicken or fish.
serving amount
serves 4
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