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.

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 !

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.

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.