Eggs-mayo, soufflé-style galette, and mango cottage cheese – Liberation

Bouffons la vie, Libé’s cooking recipescase

Nothing beats cooking to warm up the mood. Even when you don’t have more money than ideas. Follow the guide, with a balanced menu for less than 5 euros.

This Tuesday, we start with such a great classic that an association is dedicated to defending it, egg-mayo (about 1.20 euros per portion), we continue with a soufflé cheese galette, to serve with a salad. green for the vitamins and minerals (less than 1 euro per portion) and we finish with the sweetness of a mango combined with the smoothness of the cottage cheese (1.50 euro per portion). Or a full menu for around 3.70 euros per guest. And if this one does not inspire you, you can find all the menus here.

Starter: eggs and mayo

Nothing could be simpler than this bistro starter recipe, but to do it right, we’re going to dress our hard-boiled eggs with homemade mayonnaise, and not overcook them. You will see, it makes all the difference. You will need: two eggs + 1 yolk; neutral oil; a little mustard if you like; salt pepper. If you have some, a few sprigs of chives and/or red onion pickles (made during the Christmas holidays) will add an elegant touch to your entrance.

Start by cooking your eggs in a pot of water. They must be immersed in water when it begins to boil, using a tablespoon to gently place them at the bottom of the pan and prevent them from breaking. Let them cook for about 8 minutes so that they retain a little softness while holding together well. Once cooked, plunge them into a bowl of cold water to stop the cooking. Meanwhile, prepare the mayonnaise: in a bowl, place an egg yolk and let the oil run over it in a thin stream, while beating vigorously with a fork or whisk. When the mixture begins to emulsify, that is to say it becomes a little thicker, you can salt and pepper, or even add half a teaspoon of mustard, and continue beating until you obtain a consistency of mayonnaise.

Peel the eggs, cut them in half, and place them on the plate. If you want to play it pro, put a little mayo under each half-egg to hold it together. Decorate with minced chives and/or onion pickles. Don’t forget the bread to finish the mayo, which you can also use in a sandwich for lunch tomorrow.

Tip: with the remaining egg white, make a few meringues, beating the white at room temperature until stiff, with a little powdered sugar. With fresh fruit, such as clementines or kiwi, and a little whipped cream or fromage blanc, this will make a top dessert.

The dish: a cheese galette like a soufflé

This dish is one of our childhood madeleines, and if it was undoubtedly perceived by our parents as a recipe quickly made well done on days of little inventiveness and low budget, we keep a very special memory of it. In fact, it was neither more nor less the ingredients of a soufflé, but we did not bother to beat the egg whites and, instead of cooking it in a dish with high sides, we poured the device in a pie dish, it was easier to cut for six guests and it gave the impression of tasting a completely different dish. You need, for a whole galette, which you can eat in two or three times according to your appetite (this can also make a single meal by finely slicing the rest, to serve as an aperitif): 2 eggs; 60 g of flour (i.e. two large heaped tablespoons); 20 cl of milk; salt, pepper, nutmeg, garlic powder; a handful or two of grated Gruyere (or any cheese that can be grated).

Mix the eggs and flour well with a whisk. Gradually add the milk, always mixing with the whisk to avoid lumps. Add to your taste salt, pepper, nutmeg and garlic powder, as well as the grated cheese. Place in a buttered dish, and presto, we send it to the oven at 200°C for about thirty minutes, until it is golden brown and puffy. Serve with green salad because you need some vegetables, too.

The dessert: mango cottage cheese

Ok, you have the right to cheat by buying the mango already cut and canned, it will be more practical and less expensive. You need half a box of mangoes (you will eat the rest tomorrow for breakfast); 30g cottage cheese; if you want, a teaspoon of powdered sugar.

In a bowl, place the cottage cheese, which you can sweeten if you wish. Add the mango pieces, either diced or mixed into a coulis. Taste.

Source link

Leave a Reply

Your email address will not be published. Required fields are marked *