A veggie terrine

For 2p boil 400 grams of potatoes until soft and make a puree. Boil 100 grams of buckwheat in 1 ½ amount of water with a pinch of salt until the water is gone (approx 15 mins). Bake 4 chopped garlic cloves, 3 chopped spring onions, 1 chopped spicy little pepper, 1 teaspoon of cumin, 1 teaspoon of dried oregano and 125 grams of chopped young spinach. Mix the potatoes with 1 egg, the baked vegetables, the buckweat, 1 raw egg and 2 table spoons of chopped fresh parsley. Taste and add pepper and salt. Boil 2 eggs for 5 mins and peel.

Cover a  small (adapted to the amount of filling) rectangular oven dish with baking paper and oil. Pour ½ of the mixture in the oven dish. Put the two eggs on an equal position on the filling and cover with the rest of the mixture. Finish with 2 table spoons of mixed seeds (sunflower, pumpkin, …). Bake the terrine au bain-marie (in a bigger oven dish partially filled with water) 40 mins at 180°. Serve in slices with a mixed salad.

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