Cold cucumber and olive mould

Recipe from: 12/21/1989 12:00:00 AM
Ingredients 12
Servings 8


  • 160
    lemon jelly
  • 750
    boiling water
  • 500
    smooth cottage cheese
  • 100
    lemon juice
  • 15
    horseradish sauce
  • 15
    Tabasco sauce
  • 2
  • green and red food colouring
  • 410
    black olives, stoned
  • 1
    large English cucumber
  • 1
    onion, finely chopped
  • 125
    chopped parsley


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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