Today we make sticks of raw vegetables to dip in a cottage cheese sauce (approx. 1.30 euros per portion), pasta with smoked salmon or trout leftovers (approx. 2.50 euros per portion) and donuts with apples (approx. 1.10 euros per portion, the recipe). given for two to three servings). Estimated total for this starter-main-dessert menu: 4.90 euros per person.
Appetizer: raw vegetables and an herbaceous fromage blanc dip
Nothing could be simpler and more refreshing than this appetizer made with sticks of raw vegetables (carrot, cucumber, cauliflower…your choice) to be dipped in herbed cottage cheese. You will need: a quarter of a cucumber and 1 carrot (if you prefer, you can use pink or black radish, raw cauliflower, etc.); 1 small pot of fromage blanc; salt pepper; 1 clove of garlic (or, alternatively, half a small red onion or 1 shallot); herbs of your choice, fresh (count 4-5 sprigs) or frozen (count 2/3 tbsp) – if you don’t like them, replace them with a teaspoon of strong mustard to spice up your sauce.
Peel and cut the raw vegetables into sticks. In a bowl, mix the cottage cheese with a little salt and pepper, add the crushed garlic clove, mix well to bind the garlic to the cottage cheese. If you don’t like herbs, skip the next step and add e.g. a small teaspoon of mustard to spice it up, but if you like mint, basil or even rosemary, put a few sprigs in a glass and using scissors, cut them into pieces (you can also use a more traditional board and a good knife to slice them). Mix everything. If you have some on hand, you can also add, or use instead of the garlic, half a small, finely chopped red onion. Mix, taste.
If you have a cucumber left, you can eat it during the week in a cold soup (mixed with a little light cream or fromage blanc, vegetable broth and spices of your choice), or cut it tagliatelle-style (with a peeler) or diced to eat in a salad.
Dish: pasta with smoked salmon leftovers
Some supermarkets offer small bags of fish scraps in salmon and other smoked trout, that is, the parts left after the best slices have been cut, to be marketed as is. It is a bit like grated cheese, which in its industrial version is made up of various cheese residues. The price is often attractive (between 3 and 5 euros per bag, which can contain about two portions) and the taste is the same. Open your eyes!
For this smoked fish leftover pasta (trout works just as well as salmon), you’ll need: half a bag of leftovers; 60 to 80 g of pasta of your choice according to your appetite; 10-15 cl liquid cream; 1 quarter lemon; salt pepper.
Cook your pasta for the time indicated on the package, taking a minute or two break depending on whether you like your pasta al dente or rather overcooked. After taking 1 small glass of boiling water, drain the pot of pasta in a colander and put it back on low heat. Add the drained pasta, the cooking water, the cream and the remains. Stir well and leave it on the heat for two to three minutes, after which the sauce heats up and the fish cooks a little. Sprinkle with a little lemon juice, to which you can also add zest, salt, pepper, taste immediately.
Dessert: donut apples
To make this dessert (you will have some left over for breakfast or snack the next day as this recipe is given for two to three servings), the recipe is taken from the book Unmistakable grandma cakes (1), you need two apples; 65 g of flour; 20 g powdered sugar; 1 egg; 20 cl of milk; two pinches of baking soda; 1 pinch of salt; frying oil and icing sugar for decoration.
Prepare the dough by mixing flour, baking powder, sugar and salt. Then add the egg little by little to the milk to obtain a smooth batter, without lumps and thicker than pancake batter. Peel the apples, cut them into slices of approx. 1 cm (not in quarters, but on the contrary keep the rounded shape of the apple), remove the cores. Immerse them in the batter and fry each donut in a bath of neutral oil (pour into the bottom of a high-sided frying pan, a wok, a dutch oven … about 3 or 4 glasses of oil, so that the donuts are completely immersed in it) . It takes about five minutes to cook per doughnut. Drain on kitchen paper, sprinkle with powdered sugar and enjoy while still warm.
(1) ed. Larousse (2021), €15.95.