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.