Five amazing recipes for less than €5 perfect for the end of the month

Inflation is felt in our energy bill, but also in our shopping basket. While a visit to the supermarket has now become a real calculation to stay on budget, here are some recipes to keep eating deliciously well and spending minimally.

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5 accessible recipes

How to eat very well without spending more than €5 per head? Here are some seasonal recipe ideas, tasty but not expensive to steal from Margaux de Biolley. The cooking enthusiast has just published his book “Cooking and Sharing Simply”, with dozens of simple and gourmet recipes within everyone’s reach. If he reveals to us in this book recipes that emphasize the pleasure of sharing, there are also famous tips for cooking in a healthy and economical way.

If you live alone, some larger dishes can allow you to make two meals with leftovers for the next day. If you live in a family or as a couple, the following recipes go well beyond €5 per person, up to €2 or €3 per head, and even more… Ready to save (and especially to salivate)?

1. Onion tart tatin

Ingredients (for 1 cake):

– 800 g of onion

– 25 g of butter

– 25 ml of water

– 4 tablespoons. to the. Brown sugar

– 1 puff pastry

– 2 tablespoons. to the. old fashioned mustard

– Sal


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

2. Peel and cut the onions into 2 cm strips. Put them in a pan and brown them with the butter, water and brown sugar for 10 minutes on a gentle heat. Cover the pan with a lid so the onions cook evenly. Season them with a little salt.

3. Paint 1 side of the puff pastry with old fashioned mustard.

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

5. After baking, gently turn the onion tarte tatin. Accompany it with a green salad.

2. Sweet potato, cream cheese and pea salad

Ingredients for 4 people):

– 2 sweet potatoes

– 200 gr of fresh cheese

– 200 gr of peas

– 2 organic lemons

– Olive oil

– 2 spring onions

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

– Chives


1. Turn on the oven at 180°. Clean the sweet potato and cut it into thin strips (+/- 1 cm). Place the slices on a baking tray and bake for 15-20 minutes. Poke the strips to see if they are cooked. Boil water to cook the peas for 10 minutes.

2. In a salad, mix the cream cheese and the zest of the 2 lemons. Add the juice of 1 lemon and 2 teaspoons of olive oil. Season it with chives, pepper and a little salt. Chop the young onions.

3. Place the sweet potato slices on a plate with the cream cheese and peas. Finish the preparation with spring onions, seeds of your choice and a drizzle of olive oil.

3. Quinoa, green bean and caramelized apple salad

Ingredients for 4 people):

– 250 g of quinoa

– 400 g of green beans

– 2 apples

– 200 g of feta

– A handful of fresh almonds

– 3 teaspoons of honey

– 2 teaspoons of mustard

– 3 tablespoons of rapeseed oil (or another)

– 2 tablespoons of apple vinegar

– Sal


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

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

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

4. Thin carrot cake

Ingredients (for 1 cake):

– 50 g of carrots

– 1 C. to the s. honey

– 1 C. c. thyme

– 1 puff pastry

– 100 g of feta

– Arugula

– Olive oil

– Sal

– Pepper


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

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

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

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

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

5. Forest bean crepe


Batter for 12 pancakes

– 250 gr of buckwheat flour

– 60 cl of water

– 2 eggs

– 40 gr of butter

– A bit of salt

Cover for 4 pancakes

– 4 eggs

– 200 gr of grated cheese

– 300gr/400gr of mushrooms of your choice

– Olive oil


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

2. Cut and pre-cook the mushrooms over a low heat with a little olive oil, salt and pepper.

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

4. Serve the forest pancakes with a salad. Feel free to try other combinations and find your favorite savory pancake.

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