The Green Dish Blog

1 can condensed milk

1 1/2 cups heavy whipping cream

Juice and zest of 2 limes

In a bowl, combine condensed milk and lime juice, mix well and reserve. In another bowl, add the heavy whipping cream and beat using a hand electric mixer until it forms peaks. Add the condensed milk and lime mixture and half of the lime zest to the chantilly cream, mix to combine. Arrange mousse into individuals glasses and refrigerate for 30 minutes. Before serving, sprinkle the rest of lime zest to garnish. Serve and enjoy!

1 tablespoon olive oil

1 small yellow onion, sliced

2 cups sliced white mushrooms

1 (1 lb.) bag frozen spinach, thawed

5 sun dried tomatoes, chopped

4 eggs

1/2 cup heavy cream

1 cup shredded Muenster cheese

Salt and black pepper

Pre heat oven to 350F degrees. In a large skillet, heat the olive oil over medium/high heat. Add onion and sauté until onion is translucent. Add mushrooms and sauté until tender, season with salt and black pepper. Remove from heat and allow to cool. Using a kitchen towel, squeeze all the water out from the spinach. In another bowl, beat the eggs and heavy cream, season with salt and black pepper. Butter a baking dish, arrange the following in layers: the sautéed onion and mushroom, spinach and chopped sun dried tomatoes. Pour egg and heavy cream mixture and finish with cheese. Bake for 20-25 minutes or until eggs are set. Serve and enjoy!

Ingredientes:
1 colher de sopa de azeite de oliva
1 cebola pequena, picada
2 xícaras de cogumelos brancos, fatiados
1 saquinho (1/2 k) de espinafre congelado, descongelado
5 tomates secos, picados
4 ovos
1/2 xícara de creme de leite fresco
1 xícara de queijo ralado
Sal e pimenta preta

Modo de preparo:
Pre aqueça o forno a 180C graus. Em uma frigideira grande, aqueça o azeite em fogo médio/alto. Adicione a cebola e refogue até a cebola ficar translúcida. Adicione os cogumelos e refogue até ficar macios, tempere com sal e pimenta preta. Retire do fogo e deixe esfriar. Usando um pano de prato, esprema toda água do espinafre. Em outra tigela, bata os ovos e creme de leite fresco, tempere com sal e pimenta preta. Unte uma assadeira redonda, coloque o seguinte em camadas: a cebola e cogumelos refogados, espinafre e os tomates secos picados. Despeje a misture de ovo e creme de leite fresco e termine com queijo ralado por cima. Asse por 20-25 minutos ou até que os ovos estejam firmes. Sirva e aproveite!