Category: French

Moules Marinieres

Today we are heading back into The A-Z of Cooking to the chapter called Wine For a Change.  And on the menu is the classic French dish of Moules Marinieres.  This is one of my favourite dishes.  I probably make this around once a month – it ticks all my boxes – it’s healthy, it’s quick and it’s cheap and so, so, tasty!  Over the years my recipe has evolved so now I have my favourite version of Moules Marinieres which I will list below alongside a more pared back version from The A-Z.  
Moules Marinieres
Before we get into the Moules lets talk about this chapter.  Wine for a Change.  Not around here it isn’t. Around here it’s a basic food group.  So there goes that title.  There are some good recipes in this section.  The Moules, Coq au vin, Peaches in Wine….oh and veal kidneys with Marsala. 

You can’t win ’em all. (Sigh)

If the thought of veal kidneys with anything isn’t off-putting enough on its own, the picture is truly unsettling (It’s also at the very bottom of this post if you are brave enough). 

Moules Marinieres loosely translates as Sailor’s Mussels.  Be careful of your spelling if googling this.  You could end up with this: 

Hot damn! Ladies (and possibly gentlemen), don’t ever say I don’t give you anything.  Merry Christmas.  Happy Birthday and Goodnight Irene!

Where were we?  I seem to have lost my entire train of thought.  

Oh yeah, mussels.  The thing that takes the longest with the Moules Marinieres is all your prep work.  First you have to debeard and scrub all of your mussels.

Then cut up your veggies for your mirepoix  I use carrot, celery, fennel and onion in mine.  And for seasoning salt (I used the Port infused salt I bought in Portugal) peppercorns, a pinch of chilli flakes and a smashed garlic clove.

Mirepoix2

 

Cook these down then add some white wine and a splash of Pernod (optional but goes really well with the fennel and the mussels).  Cook these down a bit – the longer the better! Then add wine, Pernod if using and stock and bring to the boil.  Add the mussels.  Add a lid.  Shake the pan occasionally and in all of about 5 minutes you will have a piping hot bowl of mussels with a deliciously tasty broth.  

Moules Marinieres are great with bread to soak up all that broth.  And if that bread happens to be a tasty warm loaf of crusty garlic bread?  Heaven…I”m in heaven….

This time though I made mussels other best friend…frites.  With aioli.  Hard to tell from the pictures but there were three types of frites – potato, sweet potato and parsnip. 

Frites

 

The great thing about this recipe is that it is amenable to all sorts of changes.  Don’t like cream?  Don’t add it.  I quite often will throw in a can of tinned tomatoes.  Also, (and this is where i am sure I will have the purists tutting at me) if you can’t be arsed debearding and scrubbing the mussels, most supermarkets now sell frozen mussel meat.  I  always have a pack of this in my freezer so can whip this up at any time.  One codicil on that though.  The shells on fresh mussels do seem to add some extra flavour.  If using mussel meat alone be sure to use a really good fish stock in your broth!

Here is the original recipe from The A-Z of Cooking and the original picture.  I cannot tell you how much I  love and covet that terracotta mussel pot.  Straight to the top of my list of kitchen must haves!!!  

Moules Recipe

Moules A-Z

And here is my slightly fancier version:

Moules Marinieres (With Frites)
A classic French seafood dish
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For The Mussels
  1. 4 dozen mussels
  2. 125 ml dry white wine (I used a semillon sauvignon blanc)
  3. 250ml fish or vegetable stock
  4. 1 bouquet garni
  5. 1 carrot finely diced
  6. 1/2 fennel finey diced
  7. 2 stalks celery finety diced
  8. 1 snall red onion finely diced
  9. 1 garlic clove, crushe
  10. 6 black peppercorns
  11. 1/2 tsp chilli flakes (optional)
  12. salt
  13. 3 tbsp cream
  14. 1 tbsp chopped parsley
For the Frites
  1. 2 potatoes julienned
  2. 1 large sweet potato, julienned
  3. 3 parsnips, julienned
  4. Olive oil
  5. Salt
For the Aioli
  1. 3 cloves of garlic, roasted with the frites for 15 minutes
  2. 2 egg yolks
  3. 1 tbsp lemon juice
  4. 1/2 tsp Dijon mustard
  5. 1/2 cup olive oil or a blend of olive and vegetable oil
  6. Salt and Pepper
For The Frites
  1. Preheat the oven to 200 C.
  2. Toss the julienned veggies and 3 cloves of unpeeled garlic (for the aioli) into a bowl with a glug of olive oil, and some salt.
  3. Spread in a single layer on a baking tray and bake for 15 – 30 minutes (depending on size of the fries) or until golden brown, flipping halfway through. At the half way mark, remove the garlic cloves and make the aioli.
For The Aioli
  1. Squeeze the roasted garlic from the skins and add to a foo processor with the egg yolks, lemon juice and mustard until combined and smooth.
  2. With the food processor running add the oil in a thin stream until the mixture becomes thick and creamy.
  3. Taste and adjust seasonings as necessary.
For the Mussels
  1. Scrub and debeard the mussels, discarding any that are open or have holes in them. Run cold water over them and drain.
  2. Heat the oil in a large saucepan over medium heat. Add the carrots, fennel, onion and celery, salt, pepper and chilli if using and stir occasionally until softened (around 5 minutes).
  3. Add the wine, stock pernod and boquet garni. Reduce the heat to low and simmer for around 5 minutes.
  4. Add the mussels to the pan. Close the lid and cook for around 5 minutes or until the mussels have opened, shaking the pan every now and again.
  5. Remove the mussels from the pan and keep warm.
  6. Turn up the heat on the liquid left in the pan and cook for 2-3 minutes until the sauce has reduced by about a third.
  7. Check for seasoning and add more salt if necessary.
  8. Swirl in the cream.
  9. Pour the sauce over the mussels, sprinkle with the parsley and serve with the frites and aioli.
  10. Bon Appetit!
Notes
  1. This dish originates from the Normandy region of France. Another variation that is true to the region is to sub out the white wine and pernod and to use cider instead!
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
So, there is only ONE Chapter left in The A-Z!  Will I be able to get it out before Christmas? 

Absolutely not because one of the key ingredients will be a Christmas leftover.  And yes, I will be slapping people’s hands away from the plate if there is even the remotest chance of there not being enough leftovers to make it!

Will there be another post of any sort before the big day?

Almost definitely! 

See you in a couple of days!  

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  Oh and for the bravest o the brave?   Here are those veal kidneys:

Profiteroles For Very Special Occasions

You might think that five and a bit years into this that I would cease to be surprised.  Both when things go awry and when by some stroke of mad luck things work out just as they should.  Such was the case with the Profiteroles I made on the weekend from the Very Special Occasions Chapter of The A- Z of Cooking (1977).  When the profiteroles came out of the oven looking like, well, profiteroles, there were whoops of joy, squeals of excitement and a bit of spontaneous kitchen dancing!

Yep, in this house, this:

Equals This:

http://www.laughinggif.com/view/ew0vxmklkk/56.htmlBut let’s not get too far ahead of ourselves just yet.  First.  Hello V.  And whilst we’re on the subject let’s’ all note the name of the chapter.  Not just Special Occasions.  Very Special Occasions.  Requiring very special dancing apparently.  And also requiring several goes at making something that was worthy of posting. After all, it’s a very special occasion. 

First up there was a go at Carpetbag Steak.  Now, if you lookup Carpetbag Steak anywhere on the interwebs, you will more than likely read that it is a famous  Australian recipe.  I’ve lived here virtually all my life and I have never head of it.  However, I really liked the idea of steak and oysters.  I made the recipe and it looked and tasted meh. 

Then I made a Beef Stroganoff.  Tasted good.  Looked terrible in all the photos.  I think it’s that thing that Jenny from Silver Screen Suppers told me about where brown food just doesn’t photo well.  This was about the best…

So then I made Carpetbag Steak v2.  A modern recipe this time.  Still looked and tasted meh.

I was left with a choice.  Champagne and Orange Juice.  Or Profiteroles.  And believe me . You came so close to having Champagne and Orange juice as your very special occasion meal.  Because this is what happens inside my head whenever pastry is mentioned:

https://giphy.com/gifs/bored-room-clean-clWd5ft31I23KThe profiteroles only happened because the very special occasion was a long weekend due to the Football Grand Final being the next day.  I know right.  Who has a holiday BEFORE the big day?

“It’s the dumbest reason for a holiday ever” I said.

“Come to work then” said my boss.

“It’s the best holiday ever.  Better even than Jesus being born.  Or dying.”

So anyway, on the holiday for best/ worst reason ever I got a little bored in the evening and thought that I would have a flick through The A-Z of Cooking, to plan V-Z.  The profiterole recipe caught my eye and  I realised that I had every ingredient.  And a whole heap of bravado due to being about 3/4 of a bottle of a wine in. 

Don’t judge.  That produced these.  Light as air, melt in the mouth, boozy cream filled and shiny chocolately pastry balls of deliciousness, 

The basis for profiteroles, and the reason for my hissy fit is pastry.  Choux pastry to be exact.  I have made choux pastry exactly once before.  For a recipe called Cherry Fritters from The A-Z of Cooking.  Don’t bother searching the archives for them.  They were a total disaster and I didn’t post them.

But choux starts with a roux…actually no. According to The A-Z of Cooking choux pastry starts with 63g of flour.  Yep.  63.  Not 60.  Not 65.  63.  And seeing as this was a very special occasion, 63g of flour it was.

Profiteroles5This became this:

Which became these.  I couldn’t find a piping bag and my piping skills are non-existent so I just blobbed spoonfuls of the pastry onto the tray.  Also, I wasn’t really expecting this to  work.  And need I remind you about that bottle of wine that was now 5/6’s gone?

Well, slap my arse and call me Charlie if those funny looking blobs didn’t turn into these.  They’re shall we say  “rustic” but on a scale of one to ten of  being recognizable as profiteroles, they have to be at least an eight.

Profiteroles 10So then fill and ice and sprinkle and you get these: (even more profiteroley).

Profiteroles 11

Here’s the recipe direct from The A-Z of Cooking:

Profiteroles 12I tweaked the recipe by swapping out the rum for Amaretto and adding some sprinkles.

Make, eat, enjoy, do a little dance of sheer pleasure. 

http://www.laughinggif.com/view/ew0vxmklkk/56.html

And have a great week!

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The Dishiest Dish – Poulet Vallée D’Auge

This week’s highlight came from France…from Normandy to be be precise.  Or to be even more precise from the the Pays D’Auge.  This is apple country and the chicken casserole that is the Poulet Vallée D’Auge contains both apples and Calvados, the apple brandy that is also a specialty of the region.

And if chicken, apples and Calvados aren’t enough for you how about we add a generous dollop of creme fraiche into the mix.  Bon Appetit indeed. 

Poulet Vallee D'Auge

We had a bit of a cold snap in the week so this hearty kind of meal was perfect.  And for those of you in the Northern hemisphere who are still in the midst of winter, this will warm any, and all,the cockles you have. 

The perfect drink to have with this would be a cider, one from Normandy would be perfect!  Or maybe a wee glass of that Calvados.

Poulet Vallee D'Auge2This is a lovely dish and that sauce is divine! 

I also made these prawn cakes from the Paleo book.  They looked gorgeous but tasted only ok.  I felt the restrictions of the Paleo diet really made themselves felt here.  Thai food is meant to have that mix of sweet, salt, sour and heat.  The recipe as it stood had no sweet in the dipping sauce.  It vastly improved after I added some sugar.  They do look pretty though!

Paleo Prawn CakesThe Six Week Challenges

No Alcohol

The six weeks of “no” alcohol are nearly over.  I had a bit of a set back this week.  A friend of mine resigned from work and we arranged to go for doughnuts so he could tell me all about it.  And somehow on the way to the doughnut shop we got waylaid by the little bar on the corner.  We were halfway through our glass of vino when we started getting messages.  “Where are you?  The fire alarms are going off.  We need to evacuate the building”.  I am  the fire warden for our office.  Can you believe it?  I never leave my desk.  NEVER.  And the ONE time I go off for a sneaky doughnut pinot, the flipping fire alarms go off. 

What could we do?  They would have grounded the lifts, we weren’t getting back into the building in a hurry.    Nothing for it but to have a second glass o’ wine.

Here is the scene of the crime – Dikstein’s Corner Bar,

We had a lovely New Zealand Pinot but  ewwww…did I feel seedy afterwards.  Totally lethargic, no motivation to do anything except flop on the couch and tune out in front of the telly for the entire evening.  I will say more about this challenge when it is over – in just a couple of days. But after yesterday I am seriously evaluating my relationship with booze. 

Meditation

Still struggling with this one.  I thought this would be so much easier than giving up booze.  Not so.  I”ll try to lift my game for the last two weeks.  And this one can go back on the list for a re-do later in the year. 

Flexibility

I’m LOVING this.  And after only a week or so in, I am already seeing the difference!  I am mixing it up between two different routines – one has a morning routine and an evening routine so if I get up early enough I do that one.  If not, there is another where you do one 10 minute workout for the day.  Really happy with this one!

The March Challenge

I have not decided what will replace the no alcohol challenge come the first of March.

I am narrowing it down:

Journalling – I used to journal all the time and love it.  And I think in some ways that was my meditation.  I REALLY want to get back into it.

Candy Crush – MUST. STOP. PLAYING.

Food – I feel I should replace a “food” challenge with another food challenge – I was thinking maybe a month without bread, pasta potatoes.  But Jenny has inspired me to do one around food waste.  

I will do what I did last month and see what jumps out at me on the morning of the first!  Eeeeekkk – can you believe it’s almost March?

Reading

I have given up on The Apologist for my audiobook.  I could not get into it.  I had previously started Bring Up The Bodies by Hilary Mantell and I have gone back to that.

You can keep your real Housewives…for real scandal and intrigue, give me the Tudors anyday!

Bring up the Bodies

But my major discovery this week was this:

Savage Lane by Jason Starr

Savage Lane=Jason Starr

The hot pink cover had me at hello.  I like to read dark and this is pitch black!  It is also pitch perfect. Nasty, nasty people doing nasty, nasty things.  I’m loving it!

Here is the premise:

“Life is sublime in the idyllic suburbs of New York City.  Recent divorcée Karen Daily and her two kids have, for the first time in years,  found joy as they settle into the close-knit community of Savage Lane.  Neighbours, Mark and Deb Berman have been so supportive as she moves on in life: teaching at the local school and even dating again.

But behind the pristine houses and perfect smiles lie dark motives far more sinister than Karen could have ever imagined.  Unknown to her, Mark, trapped in his own unhappy marriage, has developed a rich fantasy life for the two of them.  And, as rumours start to spread, it seems that he isn’t the only one targetting Karen”

This is the first book of his I have read but I am now keen to read more.  And all of his covers from No Exit Press are equally arresting:

Jason Starr Via No Exit Press

Plants

I am going through a phase where I want to fill my house with plants.  To help with that obsession, I bought this book:

Have started  following this blog:

http://www.thejungalow.com/ 

Her instagram is also amazing!

https://www.instagram.com/justinablakeney/

And have been trying to find a local version of these West Elm Planters.

West Elm Mid Century Planters

Now I just have to buy some plants!

That’s about it.  I haven’t really done much else this week except work. 

On The Menu

  • Saffron chicken from Persiana
  • Lamb Kebabs from the A-Z of Cooking with the tomato salad with pomegranate salad also from Persiana….and eeeekkkk.  Sabrina has a new book coming out in May!   I can hardly wait!
  • Honeycomb Cheesecake from A Moveable Feast
  • Sweet Potato cakes with Lemon Chickpeas

Sirocco

That’s about it for me for this week.  Except for the recipe for the Poulet Vallée D’Auge – which you can find here.

What are you cooking, reading, doing this weekend?  I am planning to take the dogs down to the dog beach for a play. 

Have a wonderful weekend whatever you do.

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Braving Brioche

They say you should do one thing every day that scares you.  Well, this week we are jumping ahead to the letter H in the A-Z of cooking and I am doing something that terrifies me.  The reason for the leap from E to H and the sudden boldness on my part will become apparent in the next post….Huh…instead of a cliff hanger ending I think I just gave you a cliff hanger starting!  Anyway, want to know what scares me?  That third episode of Limetown still makes me shiver  but cooking wise, one of the things that frightens me is bread. 

Brioche1And not only did I made bread this week but ooh la la, I made French Bread!  Brioches to be exact.  And they were very good!  They looked kinda like brioches, they smelled like brioches, and they tasted like brioches!  I cannot tell you how pleasantly surprised I was because the manner of making seemed odd.

I have never made brioche before but maybe, possibly this is how it is done.  It seemed to work!

You made your bread dough then divided it into 12 pieces which you rolled into balls.  Then you pinched off a small ball of dough from each of those so you then had  24 balls, 12 small and 12 larger.  The recipe then called to make a hole in the large ball and stick the small ball inside.  I found it easier to flatten the large ball and wrap it around the small ball.

BriocheThen into the baking pan for a rest and rise:

Brioche CollageAdd a glaze, pop in the oven and a short while later:

BRIOCHE!!!!

Brioche2If I’d known brioche was going to be this easy I would have been making it for years!  I love that high shine glaze!  And to copy a phrase I learned from the Great British Bake Off, the bread also has “good crumb”.

Even though I had specifically made these for another purpose, I couldn’t resist having a little taste.  Brioche and apricot jam for afternoon tea?  Yes please!

Brioche and Jam

As for the rest of them?  Stay tuned.  You’ll see in a couple of days!  And it’s worth the wait!  Meantime, get your brioches ready!

Brioche

Brioche

Ingredients

  • 1 tbsp plus 1tsp sugar
  • 3 tbsp hand hot water
  • 2 tsp dried yeast
  • 200g plain flour
  • 1/2 tsp salt
  • 2 eggs, beaten
  • 50g butter, melted and cooled
  • Egg Glaze
  • 1 egg
  • 1 tbsp water
  • pinch of sugar

Instructions

  • Dissolve 1/2 tsp of sugar in the water. Sprinkle over the yeast and whisk it in with a fork. Leave in a warm place for 10-15 minutes or until the mixture is frothy.
  • Sift the flour and salt into a bowl. Mix in the rest of the sugar, the yeast mixture, the eggs and butter.
  • Mix by hand until the mixture leaves the side of the bowl.
  • Knead on a lightly floured board for 5 minutes.
  • Put the dough in a warm place and leave to rise for about 1.5 hours or until it has doubled in size and springs back when lightly pressed.
  • Preheat your oven to 230C.
  • Divide the dough into 12 portions. Break off a small bit of each portion and roll into 12 small balls.
  • Roll the remainder of the portions into 12 larger balls.
  • Poke a hole in each of the larger balls with your finger and place the small ball inside. Close the hole by pressing the dough together.
  • Place the balls in your baking tin and leave to rise for about an hour or until light and puffy.
  • Mix the ingredients for the egg glaze together and brush over the brioches.
  • Place in your preheated oven for 10 minutes.
http://www.retrofoodformoderntimes.com/2015/10/27/braving-brioche/

Have a great week!

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Oeufs A La Cantalienne & Greens with Horseradish Dressing

What do you do when, you are about 30 seconds away from your front door and realise that you have left two essential ingredients for your planned dinner in the fridge at work? 

Oeufs A La Cantalienne

First, swear. 

A lot. 

Then drum up an emergency supper of Oeufs a La Cantilienne and serve that with a Salad of Bitter Greens with Horseradish Dressing! 

Happy days! 

How eight hours can change you.  I started the day off being super organised!  For dinner, I had planned to celebrate Meatless Monday by making the cauliflower and chickpea “meat” balls from the Meatball book which is our latest selection from the Tasty Reads book club.  I’d read the recipe that morning and realised I was short a few ingredients – namely basil and parsley for the green sauce which was going to accompany the meatballs.

I had tasted this green sauce on a visit to the Meatball and Wine Bar and it is SENSATIONAL.  As far as I was concerned, no green sauce, no non-meatballs.   You can kind of see the sauce in this picture.  The man in the street looks pretty taken by them too!

Meatballs with Green SauceBut I digress.  We’ll get to the meatball book in due course.  Today is all about the eggs.  And the cheese and the horseradish dressing. 

Ouefs a La C2Anyway, back to my super-organised morning, I was early that day so  I stopped in at the supermarket beside the station and bought my herbs.  And stored them in the work fridge for the day.

Where they stayed. 

What to do?  I wasn’t going back to get them.  So, another dinner needed to be pulled out of  the ingredients I had in the fridge and the pantry.

Ouefs a La Cantalienne4Now I ‘m going to let you in on a secret.  I actually had the ingredients for a very posh and trés français version of the Oeufs a La Cantalienne.  Because I plan my food within an inch of my life it was on my menu plan for later in the week.   But you could also make a perfectly delicious version of this from ingredients you are likely to have in your fridge.  It’s a great emergency meal!

Oeufs A La Cantalienne WhitesSo what are Oeufs a La Cantalienne?  It’s a French Baked Cheesy Eggs.  The version I was going to make had duck eggs, comté cheese and créme fraiche.  But it would be equally delish with normal eggs, cheddar or swiss (gruyere) cheese and cream or sour cream.  Of course the flavour will be slightly different with each variation but hey, it will all be good!!!

oeufs a la cantalienne5What’s more, these will be on the table in about 20 minutes.  Just enough time for you to pour yourself a glass of vino and make your Bitter Greens Salad with Horseradish Dressing.

Oeufs a la cantalienne6And you know.  Eggs, cheese and cream.  That’s never going to be bad. About 12 minutes in the oven is about perfect.  I got a bit distracted by a reality cooking show on the telly something really important and end up cooking mine for about a quarter of an hour but in another plus, this recipe is pretty forgiving! 

oeufs a la c cookedThe bitter green salad with horseradish salad is a perfect accompaniment to this.  I used rocket (arugula), kale, spinach and radicchio in mine but whatever greens you have in your fridge will be fine. This is not a meal to be too precious about! 

Bitter Green Salad with Horseradish DressingThe horseradish dressing is….OMG…just make it.  Make it now!!!  So good.  So, so good. I have made this salad, or versions of it about a million times since – with eggs, avocado, steamed beans and broccoli, grilled salmon…and everytime it has been amazing.  It’s my new favourite thing. 

Bitter Greens With Horseradish Dressing

And, in a reversal of the initial dilemma of leaving things at work, there was a morning when when I got to work and realised I had left the horseradish dressing for my salad in the fridge at home. Well, there was no eating the salad without the dressing, I kept it in the fridge,  bought my lunch and brought the dressing in the next day!  That’s how good this dressing is. If it wasn’t totally unseemly, I would be licking it off the spoon. (I totally did that when no one was looking).

Oeufs A La Cantalienne

Oh, and when I finally made the non-meatballs?  Total  let down. The green sauce was pretty good but the balls were like the worst falafel I’ve ever eaten. 

I should have just made more eggs!

Oeufs A La Cantalienne And Bitter Greens With Horseradish Dressing
Serves 2
A great emergency supper. The Oeufs A La Cantalienne can be made as fancy or as simple as you like and the salad has quickly become a firm favourite!
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For the Oeufs A La Cantalienne
  1. 2 duck eggs //eggs
  2. 30g Comté cheese//sharp cheddar//gruyere
  3. 1 tbsp crème fraiche //sour cream //cream
  4. pinch of nutmeg (optional)
  5. For the Bitter Greens Salad
  6. 2 tbsp mixed toasted seeds - I used pepitas, sunflower seeds and flax seeds
  7. 2 cups bitter greens - I used rocket (arugula), kale, spinach and radicchio
  8. 1/2 red onion thinly sliced
For the Dressing
  1. 3 tbsp creme fraiche
  2. 2 tbsp fresh grated horseradish or 1 tbsp prepared horseradish
  3. 1 tbsp champagne or white wine vinegar
For the Ouefs A La Cantalienne
  1. Preheat oven to 220°C.
  2. Grate the cheese and scatter half over the base of a buttered individual baking dish.
  3. Separate the eggs, keeping yolks intact.
  4. Whisk whites to soft peaks. Season with salt, pepper and nutmeg.
  5. Fold in the remaining cheese.
  6. Pour mixture into the baking dishes and make an indentation in the middle of mixture.
  7. Place an egg yolk in each indentation.
  8. Add a 1/2 tbsp of crème fraiche by the side of each yolk.
  9. Bake for 10 minutes or until golden and set.
For the Salad
  1. Toss the greens and onion together.
  2. Whisk the crème fraiche, horseradish and vinegar together until smooth.
  3. Just before serving, toss through the greens and onion.
  4. Top with the toasted seeds.
Notes
  1. The dressing will make much more than you need for one salad. You'll want to use the extra on everything you eat over the next week!
  2. If you are making this for more than 2 people you can cook it in one large baking dish, you might just have to adjust the cooking time to be a bit longer.
Adapted from Eggs from SBS Food, Salad from Bon Appetit,
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/

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