Mousse appetizer with feta and peas

1 . Stage

First you need to soak the gelatin in 3 different bowls: in the first 3 tsp (8 g) in 50 ml water, in the second 3 tsp (8 g) in 100 ml water and in the third 1.5 tsp in 2 tbsp water. Prepare the first layer. Saute the chopped onion in 1 tablespoon of oil.

2 . Stage

Add nutmeg and spinach, stir after a minute, cover and turn off.

3 . Stage

Shred the cottage cheese (125 g) with the feta and cooled spinach in a blender. You can take a different ratio of cottage cheese and feta, or adjust the taste with salt. Dissolve the gelatin (from the first bowl) in a water bath and pour a thin stream into the cheese mixture while beating.

4 . Stage

Place thin strips of cucumber in a 10 x 24 cm silicone mold, 6 cm high, so that they overlap each other. If the mold is not silicone, it should be covered with foil.

5 . Stage

You need to make the mold slanted (I put it on a larger mold). Pour the cheese mixture into the mold. Put it in the refrigerator for 30 minutes until it hardens.

6 . Stage

Prepare the second layer. Cut the zucchini into small cubes and fry in 1 tablespoon of oil, cool.

7 . Stage

Shred the cottage cheese (125 g) with the cream cheese in a blender, add salt, horseradish and melted gelatin (from the second bowl), whisk. Add the peas

8 . Stage

And roasted zucchini, stir.

9 . Stage

Pour the cheese mixture into the mold. Place in the refrigerator for 40 minutes until stiff.

10 . Stage

Bake the peppers (whole) in a preheated 190 degree oven for about 35 minutes. Place hot in a deep bowl, cover and let cool. Peel the peppers, remove the seeds, chop in a blender, add the remaining melted gelatin. Mix well.

11 . Stage

Place in the form, smooth it out. Place in refrigerator for 2 hours.