a baguette on the go...

A quick walk at lunch saw us (Cassi and I) bypass the local Asian bakery in Botany shops! In need of a little sustenance we grabbed a baguette for $2 and headed back to work already envisaging a recipe for this crisp bargain baguette.
With 2 eggs already pre-boiled and cooling in their pot awaiting our arrival we decided on an Asian inspired recipe!

Asian-style egg and shallot rolls
feeds: 2 hungry ladies for a late lunch
cost: under $5

the ingredients
2 x 60g eggs
1 tablespoon whole egg mayonnaise
2 shallots, washed, peeled & thinly sliced

1 cucumber, sliced length ways

4 sprigs fresh coriander

a little fun
Place eggs in a small saucepan and fill with cold water until 3/4 full. Bring water to the boil and simmer for 5 minutes. Remove from heat and immediately run eggs under cold water. Set aside in water to cool.
Peel and then using a fork mash the eggs in a small bowl, add mayonnaise and shallots and mix through.
Slice baguette in half and layer cucumber, coriander and egg mix top with baguette half, slice and serve.

cucumber salad -deliciously light and fresh like a spring morning!
1-2 cucumber, de-seeded, chopped
1 teaspoon sesame oil
1 teaspoon vinegar
1/4 teaspoon salt

a little fun
Combine all the ingredients in a small bowl.
Serve with a sprinkling of sesame seeds for a summery and light salad.

This little salad was borrowed from Tessi, she came into the Test Kitchen in search of sesame oil and vinegar and we fell in love with the simplicity and deliciousness of this recipe. YUM!

love amie x