creamed cucumber, harissa crab tacos and chocolate banana – Liberation

Bouffons la vie, Libé’s cooking recipescase

Every Tuesday, “Liberation” offers you a student menu, complete, inexpensive and easy to make.

Every Tuesday, Release now offers you a student menu, complete, inexpensive and easy to make: starter, main course and dessert, for 3 to 5 euros per head. And since students rarely have 15 square meter kitchens and a multitude of utensils, we stick to a classic kit: knife, peeler, cutting board, whisk, dish, pot and pan, salad spinner or tea towels , mini oven, cooking plate and plunger mixer (or blender), and basta. Today, cucumber with cream and herbs (60 cents per head), harissa crab tacos (3.70 euros per portion), and chocolate banana (50 cents). Estimated total for this menu: 4.80 euros per person.

In this meal, we find fresh cream in the starter and main course (and nothing prevents you from adding a spoonful to the dessert), while the herbs used for the tacos can also be used for the starter: this will allow you, if you do not have a sufficient budget to obtain various herbs that you will reuse in other recipes, to buy only one bunch that will be used for everything. To save money, you can also use frozen herbs.

Starter: cucumber with cream and herbs

Nothing could be simpler and more comforting than this household or canteen starter recipe. If you are three at the table, you can use the whole cucumber, but if there is only you, you can use the rest in sticks as an aperitif, in slices in a fresh cheese sandwich or in a salad. You need a third of a cucumber, two tablespoons of fresh cream (just beat it with a little oil to loosen it) or liquid, some fresh herbs (chives, mint, coriander… as you wish), salt and pepper. If you have a piece of white, red or yellow onion, a piece of garlic or a shallot lying around, you can add it after having thinly sliced ​​it.

Peel or not, according to your tastes and the thickness of the skin, a third of cucumber. Cut it into the thinnest slices possible. In a bowl, pour the cream, lightly salt, pepper, add the washed and minced herbs, then the cucumber slices. Mix well and let stand if possible, so that the flavors of the herbs infuse the cream well.

Dish: Gordon Ramsay’s harissa crab tacos

For this recipe signed by British chef Gordon Ramsay, which can be found in At the table in ten minutes, 100 delicious recipes to make in no time (ed. Hachette), you can, of course, use canned crab rillettes, which are less expensive than the fresh creature. You need 100 grams of white crab meat, two tablespoons of fresh cream, 1/2 lettuce, 1/2 organic lime, a few coriander leaves, a spring onion, two radishes, two corn tortillas (wheat, that will work too), a tablespoon of harissa, salt and pepper.

Mix the crab and the cream, salt and pepper. Cut the sucrine into strips lengthwise and place them in a salad bowl. Add the lime zest and juice, half the coriander leaves, and mix well. Slice the radishes as finely as possible. In a nonstick or lightly oiled skillet, heat the tortillas over medium heat, one at a time, for a few seconds. Spread the harissa on each tortilla, add a spoon of salad and another of crab with cream. Add the radishes and remaining cilantro. Fold and serve tacos with lime wedges.

Dessert: a dark chocolate banana

Also classic, but more for evenings by the fire or summer camps, this chocolate banana dessert can be garnished with anything you like, depending on what you have on hand – almonds or hazelnuts, praline, cottage cheese , cream, ice cream, whipped cream… You need a small banana and a bar of chocolate squares (preferably dark).

With a knife, cut the banana lengthwise, keeping the skin. Slip four squares of chocolate into the incision. Seal with aluminum foil. Place it in the preheated oven, about five minutes, until the chocolate melts. Wait until it cools down a little to taste, so as not to burn yourself.

Find our previous menus: zucchini and mint soup, pissaladière and roasted nectarine; zucchini salad with lemon, soft-boiled egg and lentils, and plum tart…

.

Leave a Comment