Five amazing recipes for under €5, perfect for the end of the month

Inflation is felt on our energy bills, but also on our shopping basket. Although a visit to the supermarket has now become a real calculation to not go over the budget, here are some recipes to continue eating deliciously well while spending minimally.

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5 accessible recipes

How to eat very well without spending more than €5 per head? Here are some ideas for seasonal recipes, delicious but not expensive to steal from Margaux de Beauly. The cooking enthusiast just released her book “Cooking and Sharing Simply,” with dozens of easy and gourmet recipes accessible to everyone. If she reveals to us the recipes in this book that highlight the joy of sharing, there are also famous tips for healthy and inexpensive cooking.

If you are alone, a few large meals can make it possible to make two meals by saving the leftovers for the next day. If you live as a family or as a couple, the recipes below are from 5€ per person, up to 2 or 3€ per head, and more… Ready to save money (and above all to drool)?

1. Onion Tart Tatin

Ingredients (for 1 pie):

– 800 grams of onion

– 25 grams of butter

– 25 ml of water

– 4 tbsp. Brown sugar at s

– 1 puff pastry

– 2 tbsp. Old mustard at s

– Salt


1. Preheat the oven to 180°C in convection mode.

2. Peel the onion and cut into 2 cm strips. Place them in a frying pan and brown them with butter, water and brown sugar for 10 minutes on low heat. Cover the pan with a lid so that the onions cook evenly. Season them with a pinch of salt.

3. Brush 1 side of puff pastry with seasoned mustard.

4. Arrange the cooked onion slices in a pie dish and cover with puff pastry. Bake everything in the oven for 25 minutes.

5. After cooking, flip the tatin over to gently fry the onion. Accompany it with a green salad.

2. Sweet Potato, Cream Cheese and Pea Salad

Ingredients for 4 people):

– 2 sweet potatoes

– 200 grams of fresh cheese

– Peas 200 grams

– 2 organic lemons

– Olive oil

– 2 spring onions

– Seeds of your choice (hemp, sunflower, etc.)

– Chives


1. Preheat the oven to 180°. Peel the sweet potato and cut into thin strips (+/- 1 cm). Arrange the slices on a baking sheet and cook for 15-20 minutes. Strain the strips to see if they are cooked. Boil water to cook peas for 10 minutes.

2. In a salad bowl, mix the cream cheese and the zest of 2 lemons. Add the juice of 1 lemon and 2 tablespoons of olive oil. Season with chives, pepper and a pinch of salt. Chop the onion.

3. Arrange sweet potato wedges on a plate with cream cheese and peas. Finish the preparation with chopped onion, seeds of your choice and a drizzle of olive oil.

3. Quinoa, green beans and caramelized apple salad

Ingredients for 4 people):

– Quinoa 250 grams

– 400 grams of green beans

– 2 apples

– 200 grams of feta

– A handful of fresh almonds

– 3 spoons of honey

– 2 teaspoons of mustard

– 3 tablespoons rapeseed oil (or other)

– 2 tablespoons of apple vinegar

– Salt


1. Boil water for the beans and quinoa and cook the 2 ingredients for 10 minutes with a pinch of salt. Drain and arrange the beans and quinoa in a salad bowl.

2. Meanwhile, cut the apples into small pieces and coarsely chop the almonds. Brown in a pan with 2 spoons of honey for 5-10 minutes. Add caramelized apples to the salad.

3. For the vinaigrette, whisk together the mustard, 1 teaspoon honey, canola oil, and apple cider vinegar. Finish the quinoa salad with the dressing and crumbled feta.

4. Thin Carrot Tart

Ingredients (for 1 pie):

– 50 grams of carrots

– 1 c. Honey in s

– 1 c. c. Thyme

– 1 puff pastry

– 100 grams of feta

– Arugula

– Olive oil

– Salt

– Pepper


1. Preheat the oven to 180°C in convection mode.

2. Peel the carrots and cut them into strips. Brown them in a pan with olive oil for 10 minutes. Season with honey, thyme, pepper and a pinch of salt.

3. Meanwhile, pre-bake the puff pastry for 5 minutes.

4. After the first cooking, arrange the carrots on the dough, leaving a 2 cm border. Bake the thin pies for another 12-15 minutes.

5. Finish the thin tart with feta, a little rocket and a drizzle of olive oil.

5. Forest buckwheat crepe


Dough for 12 pancakes

– 250 grams of buckwheat flour

– 60 cl of water

– 2 eggs

– 40 grams of butter

– A pinch of salt

Top for 4 pancakes

– 4 eggs

– 200 grams of grated cheese

– 300gr/400gr mushrooms of your choice

– Olive oil


1. Dilute 2 eggs with water using a fork. In a bowl, mix the flour with the water/egg mixture. Pour everything gently to avoid lumps. Melt the butter and add to the mixture. Finish the dough with a pinch of salt and let it rest for 15 minutes.

2. Pre-boil the sliced ​​mushrooms over low heat with a little olive oil, salt and pepper.

3. In a very hot and buttered frying pan, spread a ladleful of pancake batter. When it is first cooked, turn it over and garnish with different ingredients. Fold the 4 corners to prevent the egg from coming out of the pancake and cook until the egg whites are cooked. Feel free to fluff with a fork if needed.

4. Serve the forest pancakes with a salad. Don’t hesitate to experiment with other combinations and find your favorite delicious pancake.

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