The Another

    potato, chakchouka and caramelized banana salad – Liberation



    Bouffons la vie, Libé’s cooking recipescase

    Every Tuesday, “Liberation” offers you a student menu, complete, inexpensive and easy to make: starter, main course and dessert, for 3 to 5 euros per head.

    Today, we start with a potato salad, we concoct a chakchouka, and we finish with a caramel banana. All for 5 euros max per pipe head.

    You will need: 2 to 3 large potatoes depending on your appetite; 1 heaped tablespoon of fromage blanc; 1 level tablespoon of mayonnaise; salt pepper ; 1 new onion (white and green stem); possibly a slice of ham.

    Cook the potatoes in boiling water after removing the skin. When they are cooked (use the tip of a knife to check), let them cool or lukewarm and cut them into slices or cubes. Mix the cottage cheese and mayonnaise, pepper. Cut the new onion and mix it with the potatoes; as well as the ham, cut into pieces, if using. Mix well with the sauce. If you don’t like mayonnaise, you can use a pinch of mustard or a bit of curry to spice up the cottage cheese.

    To prepare this Moroccan dish, which can be eaten hot, warm or cold, you need: a can of peeled tomatoes; 1 bell pepper; 1 good handful of flat-leaf parsley; 2 or 3 eggs depending on your appetite; 1 clove of garlic; salt pepper ; olive oil.

    Start by roasting the pepper under the broiler or over the flame on the gas. When it takes on a well toasted color, enclose it in a plastic bag, this will help you remove the skin. Remove the skin and seeds, cut into strips. Also cut the tomatoes. In a frying pan, put a little oil and the clove of garlic into small pieces, then the tomatoes and peppers. Let this mixture cook for about fifteen minutes, on a low heat. Mix. Crack the eggs on top, cook for a few more minutes (5 minutes should be enough), season with salt and pepper, add the minced parsley, and enjoy, with bread.

    You will need: about 10 g of sugar; two nice knobs of butter; 1 banana.

    In a small skillet, roast the banana cut into sections in a little butter – preferably salted and sugar. When the whole takes on a caramelized color, add a little more butter for more delicacy. Mix regularly. Serve hot, with a scoop of vanilla or caramel ice cream, a little cream or cottage cheese, or on its own.


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