Zucchini with lemon, lentils and soft-boiled egg, pie with plums – Liberation

Bouffons la vie, Libé’s cooking recipescase

Every Tuesday “Liberation” offers you a school menu, complete, cheap and easy to carry out.

Every Tuesday, Liberation now offers you a school menu, complete, cheap and easy to prepare: starter, main course and dessert, for 3 to 5 euros per person. And since students rarely have kitchens of 15 square meters and lots of utensils, we stick to a classic set: knife, peeler, cutting board, whisk, plate, pot and pan, spinner for salad or tea towels, mini oven, plate and plunger mixer (or blender) and basta. Today, zucchini salad with lemon and garlic (about 1 euro per portion), lentils and soft egg (about 2.50 euros per portion) and plum tart (about 70 cents per portion). Estimated total price for this menu: €4.20 per person.

Appetizer: Zucchini salad with garlic and lemon

You need three to four zucchini (depending on the size), two cloves of garlic, lemon juice, olive oil, salt and pepper.

Wash the courgettes and peel them, leaving any other skin on. Cut them into slices. Heat a drizzle of olive oil in a pan over medium heat. Fry the zucchini on both sides over medium heat. During this time, peel and finely chop the garlic, squeeze the juice from the lemon (you will use all the liquid or half depending on your taste for acidity). When the courgettes are golden, add the garlic and lemon juice, cook for a minute, stirring, season and stop cooking. You can also decorate this salad with Provençal herbs, parsley, basil, chopped chives… Zucchini can be eaten warm or cold and goes very well with sardines or canned tuna for a complete meal with pasta or rice.

You need 100 grams of green lentils and one organic egg per person, three shallots, a clove of garlic, a bay leaf, olive oil, salt and pepper.

Put the lentils in a pot with three times as much water, a clove of garlic, black pepper (a few grains if you use a grinder, especially do not add salt, because as with all vegetables, salt hardens the lentils and increases the cooking time). You can add a sprig of thyme or rosemary, diced tired carrot – if you have all these on hand. Count twenty to twenty-five minutes of cooking covered. Meanwhile, peel and chop the shallots. When the lentils are cooked, drain them (minus the bay leaf and garlic clove) and arrange them in a salad bowl. Add three tablespoons of olive oil, shallots and a dash of vinegar if you like. Add salt and mix carefully.

Last week’s menu

While your lentils are cooling, heat a pot of water. When it boils, carefully drop the eggs into it with a tablespoon. When boiling resumes, count six minutes of boiling with the timer on your smartphone. Then immediately immerse the eggs in a bowl of cold water (you can add ice cubes if there are any left after the aperitif). Peel them and arrange them on the plate of lentils. Everyone will open their own egg and season it to their liking.

If you have extra lentils, make a soup with a liter or less of stock tablets (vegetable or beef) and a little cream. Mix everything.

You need a kilogram of plums, one dough, 100 grams of brown cane sugar, 50 grams of very fine wheat semolina.

Roll the dough into a pie pan lined with parchment paper. Pierce it with a fork and coat it with 50 grams of powdered sugar and 50 grams of very fine wheat semolina, which will absorb the fruit juice. Wash and dry the plums. Cut the fruit in half and remove the stones. Arrange the quiche halves, pulp side up, in a spiral pattern on the pie crust, pressing them gently together. Preheat your oven to 220 degrees. The pastry is sprinkled with 50 grams of sugar and baked for thirty-five to forty minutes, until the plums are caramelized.

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