Goat cheese/spinach pastry & chocolate/raspberries mousse

Goat cheese/spinach pastry
This is a simple recipe I made earlier. It was so good that I would share with you this quick and delicious homemade stuff.

For 2:

– 1 shortcrust pastry

– 4 frozen spinach blocks

– Goat cheese

– 1 egg

– Fresh mint

– Liquid cream

– Milk

– Salt & pepper

Remove the shortcrust pastry from the fridge. Open it and wait, it needs to be at room temperature to be unrolled.

Put your 4 spinach blocks in a pan.

Let them thaw slowly on low heat.

Take the fresh mint (mine is really fresh ‘cauze it is on the freezer) and the liquid cream

Put some cream and milk in the pan (about 2 tablespoons of each)

Add 2 tablespoons of fresh chopped mint

Then, you must stir and be patient! During this time, unroll the pastry and cut it in 2 pieces, then in 3. (to have 6 portions. But not like pizza slices!)

Do not forget to season spinach with salt and pepper. To know if it is enough, just taste it!

Preheat your oven to 180 degrees C (or your neighbor’s oven if you have none)

When spinach are perfectly stirred, look and taste, when you want to eat all directly in the pan but you cannot, when you’ve burned your tongue 3 times, now, it is ready. Let them cool slightly.

Crack your egg and separate white and yolk. Keep the white, we will only use the yolk. (For the white, internet says you can do a facial mask with adding a splash of lemon or grated potatos. My limited confidence in internet and my wisdom tell me to keep it for a chocolate mousse).

Take the goat cheese from the fridge. I took small fresh goat cheese which are softer than a classic buche.

To sum up, we have 6 pieces of pastry on the baking paper (the one supplied with the pastry), a mixture of yummy spinach, a yolk in a small recipient, and 6 fresh goat cheese pieces.

On each pastry slice, you must put a little pile of spinach, goat cheese, and close the pastry. Brush it with the yolk (it works when you do it with your fingers, it is fun too).

Bake it about 15 minutes in hot oven, 200 degrees C



Chocolate/raspberries mousse

With the reserved white and the few yolk, I made a mousse.

Beat the egg white

Melt the chocolate (approx. 70 grammes of milk chocolate) in your microwaves (or also, your neighbor’s one), or in a saucepan on low heat. Mix well, add the yolk.

Gently add the beaten egg in the chocolate cooled.

Put the mixture in 2 small recipients or glasses and refrigerate.

After 1 hour in the fridge, you can add raspeberries (frozen or fresh).

Just before serving, you can put whipped cream on top. I had no cream, so I made without it.

Enjoy! (one more time)