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.