A meal for 1 person for 5€.
For a starter, you can make a bacon-boiled egg salad. It takes you 10 min to prepare it and 10 other min to cook it. Around 1€ per person.
You’ll need:
1 slice of stale sandwich loaf
1+1/2 big spoon of olive oil
1 egg
1 teaspoon of Dijon mustard
25g of bacon cut in bits
25g of Roquette salad
A bit of lemon juice
Salt, pepper
Cut the bread in small pieces, pour down a bit of olive oil on it, brown them for 10 min in an oven at 200°C. During the bake, boil the egg for 4 min, then take it off and put it under water for a min. In a bowl, whip the rest of oil with the mustard and the lemon juice. Brown the bacon during 5 min until it is crispy. Put it in a plate with the salad. Shell the egg, cut it into two and put in on the salad, sprinkle with the crouton and pour down the sauce.
To follow, a lamb curry with peas. 10 min to prepare, 30 min to roast, 2,50€ per person.
You’ll need:
1 big spoon of olive oil
¼ minced onion
½ mashed garlic
65g of potatoes cut in dices of 1,5cm
125g of minced lamb
1 teaspoon of korma curry
50g of frozen peas
50 ml of vegetables broth
2 teaspoon of mango chutney
Few coriander leafs
Warm the oil in a pot and melt in it the onion + garlic for 5 min. When the onion begins browning, add the potatoes, the lamb and cook it for 5 min, mixing with a wood spoon.
When the meat is well browned, add the curry and pursue the roasting for a min without stopping mixing. Add the ingredients left, bring to boil and turn down the fire, cover the pot and let it simmer for 20 min. Take the pot off the fire, sprinkle with coriander, serve it with nature yoghurt and steamed rice.
To end this meal, a smoothness creamy with strawberry. 15 min to prepare, 2 hours in the fridge, 5 min to bake and around 1,50€ per person.
You’ll need:
10g butter
1 Breton biscuit
45g strawberry
2 teaspoon sugar
65g mascarpone
1 big spoon thick crème fraîche
1 big spoon icing sugar
Juice and zest of ¼ lemon
Melt the butter in a small pan and pour down it in a robot with the biscuit to make it minced. Spread the powder in the bottom of a glass with the fingers and put it in the fridge. On the other hand, put the strawberry with the sugar in a pan and mix constantly for 3 min. Take the pan off the fire and let it cool down. In a bowl, mix the mascarpone, the thick crème fraîche, the icing sugar and the lemon. Full the glass with this “sauce” and decorate it with the strawberry. Let the glass in the fridge for 2 hours and serve it.