Sandwich with sorrel, cottage cheese and carrot mousse

2 servings

25 minutes

Recipe from the book "Morning" by Alena Doletskaya.

Energy value per serving

• Calories: 645.2
• Proteins: 14.6g
• Fats: 38.2g
• Carbohydrates: 56.1g

Ingredients

• Whole wheat bread: 4 pc
• Spinach: 1 bunch
• Sorrel: 1 bunch
• Pine nuts: 2 tbsp
• Garlic: 0.5 clove
• Philadelphia cheese: 20 g
• Carrot: 3 pc
• Cream: 1 tbsp
• Butter: 4 tsp
• Cumin (zira): 0.2 tsp
• Cane sugar: 0.2 tsp
• Ground nutmeg: pinch
• Salt: to taste
• Ground chili pepper: to taste

Cooking steps

1. For carrot mousse: grate the carrot finely, sauté it in butter for five minutes, then add nutmeg, ground cumin, cane sugar, and salt with chili. Pour in cream and reduce to thickness. Chill.

   Required ingredients:

   • Carrot: 3 pieces
   • Butter: 4 teaspoons
   • Ground nutmeg:  pinch
   • Cumin (zira): 0.2 teaspoon
   • Cane sugar: 0.2 teaspoon
   • Salt:  to taste
   • Ground chili pepper:  to taste
   • Cream: 1 tablespoon

2. Cut spinach and sorrel into thin strips, sauté for three minutes in a pot with two tablespoons of water and half a clove of garlic. Add lightly roasted pine nuts and discard the garlic. Remove from heat.

   Required ingredients:

   • Spinach: 1 bunch
   • Sorrel: 1 bunch
   • Garlic: 0.5 clove
   • Pine nuts: 2 tablespoons

3. Fry the toast in a dry pan and spread soft cream cheese on them while still hot.

   Required ingredients:

   • Whole wheat bread: 4 pieces
   • Philadelphia cheese: 20 g

4. Lay a warm blanket of spinach and sorrel with pine nuts on top of the cheese.

   Required ingredients:

   • Spinach: 1 bunch
   • Sorrel: 1 bunch
   • Pine nuts: 2 tablespoons

5. Arrange the cooled carrot mousse on sandwiches in a whimsical shape and decorate with nuts.

   Required ingredients:

   • Carrot: 3 pieces
   • Pine nuts: 2 tablespoons