Sauce oignons-champignons sur pâtes

Cut mushrooms of different types.
Cut an onion and start to fry it slowly. Put the mushrooms in another pan.
Start boiling the water for the pasta.

Prepare the sauce in a bowl: mix milk, crême fraîche, cornflower, white wine, a bit of curry, salt, pepper.
Pour in a pot and start cooking.

Add a tomato in the onions and some white wine in the mushrooms and in the onions.

Add the pasta in the boiling water.

When there is not much water left with the mushrooms, pour them in the onions' pan. Add a little more white wine. Once disappeared, pour everything in the sauce which in the meanwhile must have thickened a little bit. Add some herbs.
Add bacon bits (lardons) in the pan where the onions used to be.
Once they are cooked, add them to the sauce.

Ready.

Sauce Olives-Xérès

The best sauce ever. It takes a while, but God, it is worth it.

Put onions in a pot. Start frying them a bit hard to give them colour and then reduce to the lowest fire possible. Cover the pot and wait. Add olives.
In a bowl, mix some sherry and some cornflower. Add to the onions. Let simmer for a long long time depending on your tast and what you want to do with this. Add some garlic.

One can use it as a sauce over pasta or meat and for that add some crême fraîche or milk in it.
Otherwise you could add vegetables in it such as carrots, tomatoes, potatoes, turnip etc.. Add water to cover everything and let simmer until the vegetables are cooked.

Galettes de pommes de terres accompagnées d'une compote pommes-oignons nappée d'une sauce au vin et au miel

It has been quite a while. I have been a bit busy and althought eating was not stopped, creativity was put a little on hold and when it managed to emerge, I did not have the time to record it. The meal here was an improvisation, once again, and I suppose was quite costly since it required a fair amount of wine.

Cut onions and make them fry slowly in a pot. Cut 5 apples in bits and add them with the onions once they look cooked.
In the meanwhile, grate 6 potatoes and mix with some grated cheese. Pour 2 eggs in a bowl, add salt, pepper, paprika and herbs. Mix well.
Now take some of the potato-cheese mixture and make little cakes out of them (5 cm in diameter). Pour into the ball with the egg solution. Take the liquid out and make sure the galette is kind of solid. Store them in a plate. Once they are all done, cook them in a little oil in a covered pan. Do not forget to cook both sides.

The sauce. In a bowl, mix honey, wine, crême fraîche, ginger, paprika, salt and pepper. In a pot, melt some butter, Add some cornflower and mix well. Then add the mixture just prepared. And mix well. When it looks thick, add milk. Mix thoroughly. If it is too liquid, wait longer. You must boil the sauce one, to help the spice reveal themselves and to help the cornflower to thicken the sauce.

When evertyhing is ready, serve the galettes, add the compote and the sauce on top of it.
A good addition is to add ham bits in the pan with the galettes as they finish cooking.

Risotto aux poivrons

Easy meal to do, most of it is just waiting around in the kitchen. Total price should be around £2.

Put some butter in pan with a little oil and had an onion in bits in it. Small fire, cover the pan and let it wait.
In another big pan do the same.

Cut 2 peppers, 2 tomatoes, 2 sausages

When the onions are ready, put rice in the big pan and mix well so the rice drinks the oily liquids. When there is none left and the rice looks kind of transparent, add some white wine. When it has disappeared, add progressively 2 and 1/2 the volume of rice in water (for three people we had 1 and 1/2 cup of rice, so 3 and 3/4 cups of water). Add spices. When the water has disppeared it will be ready. Raise a bit the fire.

In the meanwhile put the tomatoes, peppers, saussages in the other smaller pan and raise the fire a bit.

When the vegetable are cooked, add them in the rice pan. Mix, wait for the water to disappear if there was any left.

Serve

Pommes sautées et poires

For a quick and easy dessert:

Cut 3 big apples in small cubes and fry them gently in a pan. (they must roast a bit). Add piment d'espelette and cinnamon. Mix and add on top pears cut in long bands. Do not mix, leave them on top and cover the pan so they cook with vapour. Once the pears start looking more and more transparent, it is ready.

Tarte aux oignons, tomates et pommes de terre, servie avec une fondue de poireaux

Still in the line of "oh my God, I don't have anything left in the fridge and no money is in the common pot" this meal was designed.

Cut 3 onions in half circles. Let them sweat in some oil and butter in a covered pan on the smalled fire you can find.
Cut potatoes in small cubes and add them in a another pan with oil on a small fire (and cover that pan as well).
Cut tomatoes in bits.

Take already made dough and place it in the quiche pan. Do holes in the dough with a fork.
In a bowl, mix 1/3 of a crême fraîche pot and 150 ml of milk with 3 eggs. Add seasoning to your taste. Mix again and ad some grated cheese. Mix well.
By now the tomatoes have to be put in with the onions.
Start cleaning the dishes.

Once everything is cooked, the potatoes should be a bit roasted and well cooked in side, put the potatoes (without the cooking oil) on the dough. On top spread the onions and tomatoes. And then put the batter you have prepared. Finish by adding some more cheese on the top.

Put in a preheated oven for 50 minutes at 200°C.

While this cooks, cut three leeks and put them in the pan that contained the onions. Cover and leave it cook for a while. Once the leeks are cooked. Add some crême and milk and, an idea by Sebastian, a drop of sherry. salt pepper.

Serve hot with the quiche.

Gratin de pâtes avec une sauce paprika-miel

Something terrible had befallen the house. No more money on Saturday in the common pot. Forced then to live on the fridge's reserves. So, there is no need to say that this meal was indeed cheap and I would put it around £2.

Cut 8 shallots in bits. Fry them gently in a pan.
Boil some water for pasta.
Cut 2 tomatoes in bits and wait for the shallots to have nice colours before adding them in the pan.
Put the pasta in the pot and switch on an oven. It must be put on grill.

Aside, take two spoons of crême fraîche and mix it in a bowl with some milk, two teaspoons of honey, some piments d'espelette, and paprika. Salt pepper. Had some cornflour. Mix and pour in a small pot. Warm gently and keep mixing it and when it has boiled once, add the shallots and tomatoes in it. It should be a bit thick. Add a little bit of grated cheese in it.

Wait for the pasta to finish cooking and the sauce to finish. Pour the pasta in a oven-resistant dish, pour on top the sauce and add as much grated cheese as you like on top.


Put in the oven and wait for the cheese to get coloured.

Salade composée

That came as a complement to 2 pizzas shared between three people. The cost of it is quite ridiculous and I estimate it to be around 0.7£ although nothing was bought for the salad since everything was already in the fridge.

Pour one spoonful of vinegar in a large salad bowl. Add a teaspoon of mustard, salt, pepper, paprika and some dried herbs. Add fresh mint and basil leaves. Mix very well.
Add two spoons of olive oil and mix thoroughly.

Cut 2 tomatoes. Add in the bowl. Encounter by chance a pack of almond flakes in a cupboard and pour some in the bowl. Cut bread in small pieces and fry it in a bit of oil in a pan to create croutons.
Cut half a lettuce, add in the bowl, add the croutons, mix, Finished!

Pâtes à la Norvégienne

That is it, for the first time since the start of term I have eaten potatoes. Such a difference from everyday's potatoes in Halls. This meal was a bit costly, it involved Salmon pushing up the price towards £4

Peal potatoes, cut them in cubes, cook them.
Cook the pasta as well.

Cut an onion and make it fry quietly. Cut a tomato, when the onion starts getting colours, add it in the pan.

In a bowl, mix some crême fraîche, milk and a teaspoon full of cornflower. Mix well, add salt and pepper and the juice of a lemon. Cook. Stop when it has started boiling for the first time. It should be thick. Add parsley, chives and dill.

In the meanwhile, you had the salmon cut in bit and fry quickly in another pan.

Add everything in the sauce and serve over the pasta.

Riz nappé d'une sauce au miel - curry, servi avec pommes et oignons sautés.

I was finishing a novel on my bed instead of working when the thought of the two and a half apples left from Sunday's tarte aux pommes came to my mind. What could I do with them. Well onions and apples go well together, with lardons it could not be bad so that was the start.

Then I got a crazy idea about a honey and curry sauce and extending my thoughts I could see myself very well putting leeks and the 2 tomatoes left in the fridge with it. Rice seemed a normal choice to accompany it.

So there we were with again a weird association that did not cost that much. Leek and lardons were the two most expensive items. In overall, the dish cost round about £2.50.

Put water to boil

Cut one onion in fine bits and let it fry very slowly with some butter in a pan. Cut leeks (I had about 200g of them) in two in their length and cut in small half-circles. Add in another pan, with some sunflower oil (no olive oil).
Cut two apples in cubes and add with the onions once they start getting some colour. Put a little bit of salt
By now the water is boiling, add white rice in (brown would not do).
Cut two tomatoes, remove the liquidy bits with the seeds in and add with the leek once it looks cooked. Add salt and pepper.

In a bowl, while everything cooks gently, mix 100g of crême fraîche (for those who think I am using too much of it, I use a low fat one). Add milk , a teaspoon of cornflower and 2 table spoons of honey. Mix well. Add curry and some espelle chillis, salt, pepper. Mix and verse in a pot to warm it up.

Once the sauce as boiled once, cut the fire under it and add the leek and tomatoes in it.

Cook lardons in the leek pan. Once cooked to your taste, add to the sauce.

Serve the rice. Put the apples and onions on one side and verse the sauce half on the rice, half on an empty space of the plate.

Ready !

Sucre Vanillé

This is an essential part in French desserts. It is sugar with a vanilla flavour. Very good, and very handy for many a recipe. Not able to find some here, I resolved myself to produce it myself.
For that I needed fresh vanilla sticks; a friend brought me some from Madagascar.

Cut them in the length and put them in jars (the more you put the quicker it will be ready, but the less sugar you get).
Add brown or white sugar on top (I put brown).

Close the jar and wait. 2 months. My sugar was prepared during exams last year and when I came back from the summer holidays, it was ready and is very good.

Tarte aux Pommes

That was the dessert after the main dish prepared in the earlier note.

Take a kilogram of apples and but them in small bits. In a large pot, put some butter and melt it. Add the apples (fire should be small). Add 2 spoons of honey, a little bit of cinnamon and some espelette chili (that is my personnal touch) and a little bit of rum. If you have vanilla-ed sugar (preparation is described in next note) please do. Adding a pear or two is a good idea.

Let cook for about half an hout, slowly, mixing from time to time with the pot almost fully covered.
The mixture, a compote (or apple sauce) should be kind of liquid. If too many bits are remaining, squash them.

In a pie pan, put some dough (we'll learn later how to do one), do little holes in it with a fork and put it in a pre heated oven at 200*C. When you see that it starts to get a bit hard. Add the compote, spead it over the dough but not higher than the side.
Cut two more apples in thin layer and add them in circles over the top.

Put back in the oven until the apples look cooked.

Mayonnaise au crabe

On Sunday I bought 7 medium size crabs at the Harbour for the price of £3. Worth going, especially that the fishing season is ending.

I cooked all 7 seven and put 5 in the freezer for later purposes.
I prepared a Salade chinoise (see earlier note) and in it added the crab flesh (most of it is in the legs).
In a bowl I put flour, chili, ginger and pepper. Mix in it prawns and lay them in a pan with a little little bit of oil. Fry, once ready, add a little bit of rum and wait for everything to dry out.

With the creamy parts inside the crab, I prepared a mayonnaise to eat with the prawns.

In a bowl, take the creamy bits and 2 yolks. Mix well and add seasonning. Pepper, a little bit of salt (not much because the crab is already salty). Add a teaspoon of mustard. Mix. Add oil until bit by bit until you have a mayonnaise.

Agneau en boule servi avec pâtes et chou-fleur nappés d'une sauce moutarde

Again, an improvised meal. It happens so often. A wee look in the fridge gave the following results : we have crême fraîche, 2 tomatoes, and mustard and some white wine. Look elsewhere : shallots, pasta and eggs. Great, let's do some thing with that.
Go to Morrison's, see 250g of lamb for 45p, well, we will do meat balls. Buy some frozen cauliflower.
Overall cost of the meal £2.50 roughly.

Put about 30g of butter in a pan and 6 small shallots cut in fine bits in it. Small fire. Add a glass of white wine in it. It start already to smell damn good.

Put 2 pots with water in them, one for cauliflower, the other for pasta (although both could theoretically cook in the same).

While all these is getting ready. Take 4 yolks and mix them with 3 teaspoons of mustard (with grains, it is better). You just found by accident a lemon, put the lemon juice in there as well. Mix well, put in a pot and add the shallots plus butter and wine in the mixture. Put the pot on small fire. Add 100g of crême fraîche and some milk to have a liquid but not too much sauce. Add salt and pepper.

Use the shallots pan to cook your tomatoes cut in 12 bits each. Cook fast and not for long. Once they look like being cooked, put the tomatoes in the sauce.

take the lamb mince meat and do little balls that you form in the white of the eggs (that helps keeping them in one ball). Put the meat in the pan that used to have the shallots and the tomatoes. Cook small or medium fire. Get rid of the fat from time to time.

As some point you must cook the pasta and the cauli flower in boiling water.

Serve everything when it is ready.

Saucisses de porc au miel nappées d'une sauce béchamel aux olives et aux tomates

Béchamel is maybe one of the easiest meal that one can do. The most expensive items were the sausages. In overal the price of that meal was roughly £1.3.

Take 50g of butter and melt it in a pot, very small fire. Then add 60g of flour on top and mix well until homogenous. Then add half a litre of milk bit by bit. Like, only add 1/5 of the milk and mix until it gets kind of sticky, then add another 1/5 and so on. Always keep mixing.
With a your second and third hand cut your sausages in bits and fry them in a little oil, until cooked and a bit coloured. Add 3 tomatoes cut in pieces.

Once ready, put all this in the bechamel and mix a bit more (since the addition of oil and water (from the tomatoes) will make the bechamel a bit liquid. Add some grated cheese in it, according to your taste (the more the better it is said). And.... olives, Olives are great, olives are good, it is like wine, tasting them is so good. Eat a few and put the others in the pot before eating them all.

Mix more and make sure the béchamel is thick enough. If not mix more and push the gas up. (normally it should take 15-20 minutes only to get the normal thickness).

Serve on its own or on pasta if you are very hungry. This recipe was enough for us three. We just needed a piece of fruit to finish the dinner.

Caramiel au Miel

Invented in Uni Hall's Bfloor pantry in Jan-2006

ingredients: 20g butter, honey, fresh cream

Melt the butter in a little pot. Add as much honey as you want (2 soup spoons is quite good) and boil. When it boils the mixture will rise, let it rise for a while then take the pot of the fire and wait it comes back to liquid form, then boil a second time and cool a second. Now add the fresh cream (half a litte pot for thhe amount of honey discussed here). Mix well until homogenous. Then boil again and cool again until the colour is a light brown a bit thick (not too much though).

Crêpes au levain

Leaven crêpes recipe, very light and soft and great for 6 people 25-30 large crêpes

Ingredients:
1 l of milk;
400g of flour;
yeast (fresh or not);
8 eggs; butter;
rum;
salt

Preparing the leaven:
take 100g of flour and 0.4l of milk and mix, then add the fresh yeast into it. If you don't have fresh yeast, buy some dried active yeast, awaken (0.1l of warm water, 1 small teaspoon of sugar and 2 teaspoons of yeast) and use 0.3 of milk instead of 0.4.
Mix very well, then let it wait for an hour at 40° Celsius. the leaven should double its size.

Preparing the crêpe mixture:
Put 300g of flour in a large bowl, mix the salt in, create a well in the flour and pour slowly the milk while mixing (avoid blobs of flour), add the leaven with the same technique. beat the eggs separately and add to the bowl while mixing. Then add 30g of melted butter and the rum (as much as you want). Mix well.

Let it rest for 4 hours at 40°C (temperature at which yeast is active). Mix every hour.

For savoury crêpes, I add some oregano in it, some more salt (one pinch per half litre of mixture and pepper.
For sweet crêpes, add 100g of sugar per half-litre (after the mixture has rested for 4 hours), some vanilla, some cinnamon and rum.

To cook, put a ring to 4 or 4.5/5 let the pan heat up. when it is put a little bit of butter in it, once melted spread it through the pan with a twist of the wrist. Then add some of the mixture and try to make something circular and thin. If the mixture is too heavy, add some water in. If the first crêpes breaks while you turn it, either it was too early or else you need more flour in the mixture

Salade Libanaise

I had this salad in a lebanese restaurant several times. And yesterday evening I just wanted to do it. Not able to remember the lebanese name of that salad, I could not find the recipe and hence, was forced to improvised.


Cut a cucumber without the seeds in small cubes. Cut 3 tomatoes without the seeds in little cubes. Cut half a purple onion in small bits. Mix the whole. Add mint leaves according to your taste and the strength of their flavour. Add some parsley, salt and pepper.
Pour in the juice of two lemons and 2 dessert spoons of olive oil. Mix well.

Now, take some bread (best would be lebanese bread of course but some normal bread for toasting can be used). Cut it in cubes as well and apply pressure on each of them to make the bread denser. Try to make the cubs flat.
Then fry quickly in a bit of olive oil. Add the bread in the salad at the moment of serving.

Salade Chinoise composée à la vinaigrette Nahiz

A big salade can feed quite well a few people, be very good, tasty, spicy and good for the line. The price for that one is kind of ridiculous. I suppose, it cost around £1, maybe £1.50. Again, this is a recipe invented on the spot. The vinaigrette has a base recipe, but all the flavouring was decided from what the lettuce tasted like and what I was going to have in it.

Cut the chinese lettuce and wash it. Dry it.
In salad bowl, put one dessert spoon of vinegar, a teaspoon of mustard, salt, pepper, Espelette chilis (red dry chilis), ground ginger, oregano, curry and 2 teaspoons of honey.
Mix well.

Then had two dessert spoons of olive oil and mix very well to create an emulsion (a very interesting metastable state of matter, could do a physics lecture with a simple vinaigrette. (Aaaah, Gibbs free energy).

Cut some cheese in little cubes, add some bits of ham, an avocado cut in bits and a boiled egg per person.
Add the chinese lettuce (it has a taste of its own, very good with ginger-chili-curry-honey).

Mix, it is ready.

Fajitas

Great stuff Morrison's was ginving a pack of tortillas for one bought. So we did mexican food. Maybe the most expensive meal so far because we used food items already prepared.

Cut an onion and peppers, fry them. Add them on a BBQ sauce in a pot.
Cut a turkey steak in file little bands, add paprika and fry quickly.

Put the turkey in the sauce. Finished!

Serve with lettuce, finely grated cheese (do it yourself, it is cheaper), greek yoghurt and rice.

Cake aux poires, au chocolat et au rhum

That is a cake, said cake in French.

In a large bowl, put 250g of flour, 150g of sugar, salt (only a pinch) and a sachet of yeast (can get some in the Meal Shop, Rodgers& Rodgers, on South Street). Mix everything well so that it is about evenly proportioned. Then dig a well in the centre of the mixture.

Take 2 yolks (keeping the egg white aside for later use) and mix them with 0.1l of milk. Add the pears, rum and little bits of chocolate. Pour all of this in the well in the flour and start stirring until you there is no liquid left.
Melt 150g of butter and add carefully in the bowl (might have some weird things happening if the butter is too hot). Stir everything. Now take the egg whites and whip like for meringue (in snow). Add into the salad bowl and … stir again. Once everything is not quite solid but not that liquid either, pour into the cake pan (about 30cm by 5 cm) and put in a preheated oven at 160ºC for an hour and a quarter.

The cake is good when fresh but is also very nice after about a week or more waiting in the fridge which is very handy for parties as you can start preparations a week before and have less stress during the day.

Emincés de dinde au vin blanc sur pâtes à la sauce tomate improvisée

That was a complete improvisation, prepared also while the pasta was cooking (so including the boiling of water rouighly 15 minutes). Cost was roughly £2 for three people.

start boiling the water.
Put in a pot a can of chopped tomatoes, add on it an onion and some sweet corn in bits, slow gas. Cut a turkey steak in bits not too small and add them in a pan with a bit of oil. Fry medium.

prepare some parsley, add spices in the sauce, like paprika, pepper, oregano and salt.

Once the meat has some nice colour, put the pan on the smallest fire and add half a glass of white wine (that was left in the fridge from an earlier dinner/party). Let the wine infuse in the meat until about 1 minutes before the pasta is ready. Then put the fire to heavy, wait a little that the wine reduces to about half its amount and put in the sauce.
Add some parsley in it.

Crêpes, Crêpes, Crêpes, salées et sucrées

What is more easy than doing crêpes? Easily done, easily cooked and opened to any kind of stuffing. We were 8 eating. I did about 30 savoury crêpes and 30 sweet ones. The price is ridiculously small, less than £2. What costs is what you want inside.

For roughly 30 crêpes:

Prepare a basic batter. Pour in 1l of milk in a large salad bowl. Add a little bit of melted butter. Take the yolks of 4 eggs, mix them with some milk in an aside bowl and pour in. Keep the whites in a separate bowl.
Add roughly 400g of flour, very slowly, always mixing. It avoids having bits in it. Actually there will be some, so do not panic too much if after 30 minutes you still see some flours not very well mixed.

Transform the eggs' whites into snow (not sure how you say that in english). You can whip it by hand (takes a long while) or use a machine. To check if they are ready, put the whip in it. When you take it out if must contain some of the snow, like if it was a solid and no more a liquid.

Add a pinch of salt in the milk, mix and then add the snow and mix very well to get a homogenous batter.

Let it rest for about an hour and mix again.

Then you can prepare it as you like. For savoury crêpes, add more salt, some pepper and spices you like or herbs. For sweet crêpes, add sugar, some vanilla, rum and cinnamon if you feel like it.

The cooking:
warm a pan and put a little bit of butter in it. If it boils immediatly, then the pan is at the right temperature (should not be too much either, beware). Pour some batter in it and do a motion of the pan to spread it through the pan. Let it cook a bit and when the border start getting brown, turn it around.

Advice:
you can prepare them long in advance and then just warm them in a pan.
For savoury crêpes, warm the crêpes, and put what you want on it. Ham, cheese, egg (maybe prepare it in a separate pan), tomatoes, peppers, whatever.
Once it is finished (eg the cheese is mellted or the tomato is hot), fold a bit the crêpe over the stuffing and serve.

Sauce au bleu sur pâtes, poivrons verts et tomates farcies

A third way of doing a nice cheap sauce and use what was left of the previous day's ingredients. It migh look long, but the sauce was actually prepared long before the pasta finished to cook. So instead of waiting useless in the kitchen, do a sauce ! Estimated price around £2.50 (wine cost a lot but I used only 1/4 of a bottle) for three people (Mat, Sebastian and me).

Put the water to boil in the kettle
Take 2 spoons of crême fraîche, a glass or two of milk and about 50g of blue cheese (if you use the Danish blue from Tesco's, be careful, it is quite a strong taste) in little pieces. Add some cornflower and mix. Pour in a pot and let warm lightly on the gas.

Aside, cut one onion in small bits, put in in the pan, quick at start and then quite slow once the onions start getting some colours, cut a green pepper, put in in the same pan.

Add some spices in the sauce (I added Espelette chili, pepper and salt). Make sure it does not boil.

By then the pasta must be cooking. You have nothing to do, just cut some parsley to be added in the sauce right at the end and open a bottle of white wine. Drink some and pour a bit of it in the sauce and in the pan. Wait.

Once the pasta is ready, boil the sauce if you have not done it (be careful milk rises quickly and it should not).

Serve with the tomatoes left from 2 days ago that you warmed in the microwave.

While the sauce is cooking, taste it and add cheese, and spices or wine according to your taste.
The cornflower is there to make it thicker. But it only works after you boiled it.

Pâtes et tomates farcies accompagnées d'une sauce curry

Ok, I still used the tomatoes prepared the day earlier. Estimates for that meal (not taking in account the tomatoes) is roughly £1.70 and was prepared for 3 people: Mat, Sebastian and me).

Prepare pasta. Easy
In a pan, fry gently onions in very little bits and peppers (yellow and red, the sweetests). Put the onions a bit earlier as they take longer to cook.
In bowl, put one or two spoons of crême fraîche. Add a glass of milk and some cornflower. Mix everything. Add in the pan once the vegetables look cooked. Pour in some curry, salt, black pepper. And wait a bit. Right at the end, add some parsley.

Warm the tomatoes that were in the fridge since the day before in the microwave and serve.

Tomates farcies accompagnées de riz nappé de sauce à la Amaury

Well, I think this place is far better to put recipes on than my profile, so here we go. I will try to add what I eat for dinner either prepared by me or by my 2 flatmates .

If some people do not think it is possible to do great cuisine when they are students, they are mistaken. The meal here presented cost us rougly £3.50 and we have enough to eat for 3 days with 2 people (one of the flatmates is vegetarian.

Take 10 good size tomatoes, cut the top (about 2 or 3 mm) and empty what is inside - the flesh. Put the flesh in a little pot. Keep the tops.
Now take 150g of mince meat, cut it in little pieces and mix in it some parsley, chives, garlic (all cut in little pieces as well) and a little bit of grated cheese. Had spices as your taste dictates you. Salt and pepper are good. Paprika is really nice. Mix everything homogeneously. You have stuffing.

Fill the tomatoes with the stuffing. Put the top, on top. Align the tomatoes in a heat resistant dish and put some olive oil in (little bit). Insert in a pre-heated hoven at roughly 200°C. Leave it there about 30 minutes (not sure about that I did not have any recipes and forgot to look at my watch).

While this cooks, prepare rice (easy, read instructions on the pack, we will see later for more complicated way of cooking rice).
Light the gas under the pot with the tomatoes' flesh, very lightly.
In a pan add mushrooms in slices with a little oil. In another, add onions in slices. Fry both slowly. Once one of the two is ready, put it with the other. Wait that all the water from the mushrooms has disappeared. Add some white wine (half a glass) in the pan and a little bit in the pot with the tomatoes' flesh.
Add some cornflower in the tomatoes and mix well, then two spoons of crême fraîche and finally spices, salt pepper and paprika.
Once the wine has almost disappear from the pan, put the mushrooms and the onions with the tomatoes to finish the sauce.
Add parsley, wait about three minutes and add a little bit more parsley.

It is ready.