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
jeudi, octobre 26, 2006
dimanche, octobre 22, 2006
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.
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.
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.
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.
samedi, octobre 21, 2006
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!
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!
mercredi, octobre 18, 2006
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.
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.
mardi, octobre 17, 2006
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 !
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 !
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