Sandwich with sorrel, cottage cheese and carrot mousse
2 servings
25 minutes
Recipe from the book "Morning" by Alena Doletskaya.
Calories645.2kcal
Proteins14.6grams
Fats38.2grams
Carbohydrates56.1grams
Wholegrain bread
4
pc
Spinach
1
bunch
Sorrel
1
bunch
Pine nuts
2
tbsp
Garlic
0.5
clove
Carrot
3
pc
Cream
1
tbsp
Butter
4
tsp
Cumin
0.2
tsp
Cane sugar
0.2
tsp
Ground nutmeg
pinch
Salt
to taste
Chili powder
to taste
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.
- Carrot: 3 pieces
- Butter: 4 teaspoons
- Ground nutmeg: pinch
- Cumin: 0.2 teaspoon
- Cane sugar: 0.2 teaspoon
- Salt: to taste
- Chili powder: 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.
- 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.
- Wholegrain bread: 4 pieces
- Cream cheese (Philadelphia): 20 g
4
Lay a warm blanket of spinach and sorrel with pine nuts on top of the cheese.
- 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.
- Carrot: 3 pieces
- Pine nuts: 2 tablespoons
