every tuesday Liberation now offers you a student menu, complete, inexpensive and easy to prepare: appetizer, main course and dessert for 3 to 5 euros per person. And since students rarely have kitchens of 15 square meters and a lot of utensils, we stick to the classic set: a knife, a scrubber, a cutting board, a whisk, a plate, a pot and a pan, a salad spinner or kitchen towels, a mini oven, a plate and a plunger mixer ( or blender), and basta. Today, Zucchini Salad with Lemon and Garlic (about €1 per serving), Lentils and Soft-Boiled Egg (about €2.50 per portion) and Plum Tart (about 70 cents per portion). Approximate amount for this menu: €4.20 per person.
Sourdough starter: Zucchini salad with garlic and lemon
You will need three or four zucchini (depending on the size), two cloves of garlic, lemon juice, olive oil, salt and pepper.
Wash the zucchini and peel them, leaving every other strip of skin. Cut them into slices. Heat a drizzle of olive oil in a pan over medium heat. Fry the zucchini on both sides on medium heat. Meanwhile, peel and finely chop the garlic, squeeze the juice from the lemon (you will use all the liquid or half depending on how sour you like it). When the courgettes are golden, add the garlic and lemon juice, cook for a minute, stirring, season and stop cooking. You can also garnish this salad with herbes de Provence, parsley, basil, chopped onions… Zucchini can be eaten warm or cold and goes very well with sardines or canned tuna for a complete dish with pasta or rice.
You will 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 water, three times its volume, a clove of garlic, pepper (a few grains, if you use a meat grinder, especially do not add salt, because, as with all legumes, salt hardens the lentils and increases the cooking time). You can add a sprig of thyme or rosemary, tired carrots cut into rings – if you have all this at hand. Count twenty-twenty-five minutes of cooking under the lid. Meanwhile, peel and chop the shallots. When the lentils are cooked, strain them (without bay leaves and garlic cloves) and put them in a salad bowl. Add three tablespoons of olive oil, shallots, and a dash of vinegar, if desired. Add salt and mix gently.
While your lentils are cooling, heat a pot of water. When it boils, carefully drop eggs into it with a tablespoon. When the boil resumes, count six minutes of cooking using the timer on your smartphone. Then immediately dip the eggs into a bowl of cold water (you can add ice cubes if they are left after the aperitif). Peel them and place them on a 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 quart or less of stock tablets (vegetable or beef) and a little cream. Mix everything.
You will need a kilogram of plums, shortbread, 100 grams of brown cane sugar, 50 grams of very fine wheat semolina.
Roll out the dough in a cake pan lined with a sheet of parchment paper. Pierce it with a fork and spread over 50 grams of powdered sugar, then 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 halves of the ketchup flesh-side up in a spiral on the pie crust, carefully pressing them together. Preheat the oven to 220 degrees. Sprinkle the cake with 50 grams of sugar and bake for thirty-five to forty minutes until the plums caramelize.