Cold cucumber and olive mould

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8 servings
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By Food24 November 03 2009
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Ingredients (12)

160.00 g jelly — lemon
750.00 ml water — boiled
500.00 g cottage cheese — smooth
100.00 ml lemon juice
15.00 ml horseradish sauce
15.00 ml Tabasco sauce
2.00 ml salt
Food colouring — green and red
410.00 g olives — black, pitted
1.00 cucumber — large English
1.00 onion — finely chopped
125.00 ml fresh parsley — chopped
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Method:

Spray a two litre ring mould with non-stick spray. Add the lemon jelly to the boiling water and stir until the jelly has dissolved completely. Combine the cottage cheese, lemon juice, horseradish sauce, Tabasco sauce and salt and add the dissolved jelly, reserving about 125 ml of the jelly. Add 25 drops green and about five drops red food colouring to the jelly and cottage cheese mixture. Mix well and chill until the mixture begins to thicken slightly. Cool the remaining jelly and pour half of it into the prepared mould. Arrange about 10 halved olives and 15 cucumber slices on top and pour the rest of the jelly over. Chill. Combine the cottage cheese mixture with the remaining thinly sliced olives, remaining coarsely chopped cucumber, onion and parsley. Pour into the mould and chill until set. Turn out on a pretty serving platter just before serving and garnish with olives and parsley. Serve with cold meats.
Serves 6-8.



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