Faced with inflation, a tight budget has become a reality for many families not only in France but around the world. This strongly affects food products and the way food is prepared. So how do you cook to save? To make your budget smile again, today we offer you 4 easy, quick and delicious anti-crisis recipes.
Anti-crisis recipes: Omelet is the most suitable dish for small budgets
Nutritious and ready in a maximum of 10 minutes, the omelette is the easiest budget recipe that everyone should know how to make. As well as saving you money at the supermarket, this main meal is full of protein and can be eaten for breakfast, lunch and dinner. Here’s how to prepare it:
- 2 eggs
- 2 tablespoons skim milk or water
- Salt and pepper
- Topping of choice (optional)
- Grease a pan with oil and place it over medium-high heat. In a bowl, lightly beat the eggs, milk, salt and pepper. Then pour the mixture into the heated pan. Cook until everything is cooked well.
- Place the filling (if using) on one half of the omelet and cover with the other half. Continue cooking for a few minutes until the filling is heated through. Finally, carefully slide the omelet onto a plate and serve.
Healthy Budget Meal: Creamy Asparagus Pasta
To lighten your wallet while eating a balanced diet, here’s an easy and quick recipe where the creamy pasta is sure to please your taste buds.
- 250g fusilli pasta (or your favorite kind)
- 300 g of asparagus, cleaned and cut lengthwise
- 175 g frozen peas
- Zest and juice of ½ lemon
- 100 g of soft cheese
Cook pasta according to package directions. Add the asparagus and peas two minutes before the end of cooking. Boil this for two minutes and then reserve a cup of cooking water. Drain the pasta and vegetables. Then add the cheese, lemon juice and zest and continue cooking. Pour in about 2-3 tablespoons of cooking water to thin the sauce. That way it will stick better to the pasta. It is !
Idea for an economical family recipe: Baked potatoes
Our frugal recipe ideas continue with potato gratin, which will please the whole family! So, don’t wait any longer and get the following ingredients:
- 1 kg of potatoes
- 1 yellow onion, finely chopped
- 4 tablespoons of butter
- 4 tablespoons of all-purpose flour
- 1 cup chicken broth
- 2 cups whole milk
- 1/2 teaspoon of salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 200 g grated cheddar
Heat the oven to 180° C. Then peel and cut the potatoes into thin slices. Fry the onion in a pan with the butter, about 5 minutes. Add the flour and continue to cook for another two minutes, stirring. Pour in the milk, whisking and cook until the flour is completely dissolved. Bring the milk to a gentle simmer over moderate heat, stirring frequently. When it starts to simmer, add the chicken stock and bring to a simmer. Add salt, pepper and nutmeg.
Spread half of the potatoes on the bottom of a baking tray, in a layer. Cover with half of the white sauce and half of the grated cheddar. Then repeat the process with the remaining potatoes, gravy and cheddar. Finally, cover with aluminum foil and bake for 45 minutes. Then remove the paper and continue cooking for 30 minutes. Let stand 10 minutes at room temperature before serving.
Budget autumn recipes: Pumpkin soup with anti-crisis lentils
Our anti-crisis prescriptions end with a comforting suggestion to come up with urgently this autumn. It’s also a perfect way to cook up leftover Halloween pumpkin without the waste!
- 1 tbsp + 1 tbsp olive oil
- 2 chopped onions
- 2 minced garlic cloves
- About 800g chopped pumpkin flesh, including seeds
- 100 g of red lentils
- 1 liter of hot vegetable broth
- A pinch of salt and sugar
- 50 g of fresh cream
- Heat the oil in a large pan and add the onion. Once softened, stir in the garlic, pumpkin flesh, lentils and thyme. Pour in the hot stock and season before covering. Simmer for 20-25 minutes until the lentils and vegetables are tender.
- Meanwhile, wash the pumpkin seeds well, removing the fleshy part and dry them with a paper towel. Then heat a teaspoon of olive oil and toast the seeds in it. Once toasted, season with salt and sugar and mix well.
- Stir the hot soup until smooth, creamy. Then add the fresh cream and mix again. Taste and season as needed.
- Serve with toasted seeds sprinkled on top.