Egg mayonnaise, souffle-style galette and mango curd – Liberation
Nothing beats cooking to warm the mood. Even if you don’t have more money than ideas. Follow the guide with a balanced menu for less than €5.
This Tuesday we start with a classic so great that an association is dedicated to defending it, egg-mayo (about €1.20 per portion), continuing with souffle cheese galette to serve with salad. green for vitamins and minerals (less than 1 euro per serving) and we finish with the sweetness of mango combined with the smoothness of cottage cheese (1.50 euros per serving). Or the full menu for around €3.70 per guest. If that doesn’t inspire you, you can find all the menus here.
Starter: eggs and mayonnaise
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’ll see, it changes everything. You will need: two eggs + 1 yolk; neutral oil; a little mustard if you like; salt and pepper. Add a few sprigs of pickled cucumber and/or red onion, if available (Made during the Christmas holidays) will add an elegant touch to your entry.
Start by cooking your eggs in a pot of water. When they begin to boil, they should be immersed in water, using a spoon, gently place them at the bottom of the pot and prevent them from breaking. Bake them for about 8 minutes so they retain some softness while holding together well. After cooking, plunge them into cold water to stop the cooking. In the meantime, prepare the mayonnaise: put one egg yolk in a bowl and pour it in a thin stream while beating the oil strongly with a fork or whisk. When the mixture begins to emulsify, that is, when it thickens a little, you can add salt and pepper, even add half a teaspoon of mustard and continue beating until you get the consistency of mayonnaise.
Peel the eggs, cut them in half and put them on a plate. If you want to play it pro, put some mayo under each egg half to hold it together. Garnish with chopped cucumber and/or pickled onions. Don’t forget the bread to finish the mayo, you can use it in a sandwich for lunch tomorrow.
Tip: make some meringues with the remaining egg whites, beat the whites at room temperature until stiff, with a little powdered sugar. With fresh fruit like clementines or kiwis and some whipped cream or blanc, this would be the ultimate dessert.
Food: Souffle-like cheese galette
This dish is one of our childhood madeleines, and if it was undoubtedly adopted by our parents as a quick and well-made recipe in the days of little ingenuity and low budget, we hold a very special memory of it. In fact, the soufflé didn’t have too many or too few ingredients, but we didn’t bother beating the egg whites and instead of baking the sides in a tall dish, we poured the mixture into a pie dish, it was easier. cut for six guests and it gave the impression of tasting a completely different meal. For a whole galette, which you can eat two or three times according to your appetite, you will need (it can also be eaten once, finely chop the rest to serve as an aperitif): 2 eggs; 60 g of flour (that is, two large heaped tablespoons); 20 g of milk; salt, pepper, nutmeg, garlic powder; a handful or two of grated Gruyere (or any cheese that can be grated).
Mix the egg and flour well with a fork. Gradually add the milk, always stirring to avoid lumps. Add salt, pepper, nutmeg and garlic powder to your taste, as well as grated cheese. Put it in a bowl greased with butter and send it to the oven at 200 ° C for about thirty minutes until golden brown and puffy. Serve with a green salad because you need some veggies too.
Dessert: mango curd
Ok, you can cheat by buying already cut and canned mangoes, it will be more practical and cheaper. You need half a box of mangoes (you will eat the rest for breakfast tomorrow); 30 g of cottage cheese; a teaspoon of powdered sugar if desired.
Put cottage cheese in a bowl, you can sweeten it if you want. Add mango pieces, either chopped or made into a coulis. Taste.