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Do you want to invite the whole family to dinner, but the “shopping” budget is gray? Here are 6 recipes for 6 people to make with less than 9 euros.

You must have noticed: food shopping is becoming more and more expensive. According to a survey conducted by UFC-Que-Choisir, “food prices in supermarkets increased by 19% in April 2023 compared to April 2022. An increase of an unprecedented magnitude for four decades!“. To announce this maddening figure, the experts scrutinized the prices of 276 everyday products that can be bought in the supermarket.

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Unsurprisingly, this increase concerns in particular meat, fish, dairy products and groceries. Waters, sodas and alcohols are the departments that have progressed the least – with a price increase of + 10% in the space of a year…

What if you offer a vegetarian meal?

In this extremely complicated context, how can we continue to meet with family or friends over a good meal? Answer: by offering inexpensive but still tasty dishes. A few tips:

  • Cook vegetarian. It has been said: in the supermarket, the prices that have soared the most are those of meat and fish. A good opportunity to try your hand at vegetarian cuisine: try (for example) a vegetable curry, ricotta-spinach lasagna or even a large rice salad with exotic fruits.
  • Avoid (ultra)processed products. It’s proven: home-made always costs less than prepared meals and ultra-processed foods. So, if you want to offer burgers to your guests, do the math: “homemade” breads are 2 to 3 times cheaper than industrial breads. Without necessarily being very complicated to prepare!
  • Bet on the least expensive foods. In bulk: turkey, potato, cottage cheese, canned fish, frozen seafood, rapeseed oil… are products that are still very affordable and that can be easily cooked.

Source : 220 easy and inexpensive recipes for students – ed. Artemis.

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Zucchini tian (total cost: 6.30 euros)
For 6 persons. Wash 6 zucchini and 6 tomatoes then cut them into slices about 5 mm thick. In a baking dish, arrange the tomato and zucchini slices, alternating them. Salt, pepper, sprinkle with Provencal herbs and sprinkle with 6 tbsp. at s. olive oil. Bake at 150°C for 45 minutes.

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Salmon puff pastry (total cost: 8.10 euros)
For 6 persons. Chop 600 g of salmon and 1 bunch of basil. Mix them with 15 cl of liquid cream, 1 egg and 2 tbsp. c. turmeric then season with salt and pepper. Oil both sides of 10 brick sheets. In an oiled mold, place 4 sheets in the bottom then spread half of the stuffing on top. Cover with 3 new leaves, spread the rest of the stuffing and finish with the last 3 leaves. Bake in a hot oven at 180°C for 15 minutes.

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Bayaldi of Italian vegetables (total cost: 5.70 euros)
For 6 persons. Fry 6 sliced ​​onions in olive oil, add thyme and bay leaf, salt and pepper. Cover and cook for 25 minutes: the onions should be candied and translucent. Slice 5 tomatoes, 3 courgettes and 2 aubergines into slices about 1 cm thick. Put the onions at the bottom of a hollow dish and arrange by alternating the minced vegetables on top. Run a drizzle of olive oil over the vegetables, salt and pepper. Cover with a sheet of aluminum foil. Pierce it in several places with a fork. Bake at 170°C for 45 minutes.

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Mexican chicken wings (total cost: 7.35 euros)
For 6 persons. Mix 24 chicken wings with 1 large pinch of cayenne pepper, 3 tbsp. c. paprika, 3 tbsp. at s. of honey, the juice of 2 limes and 2 tbsp. at s. of tomato sauce. Leave to marinate for 1 hour. Cook the chicken wings for 5 minutes in a very hot pan, turning them over halfway through cooking, then put them in the oven for 10 minutes at 190°C. Salt and pepper before serving.

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Tabbouleh with red fruits (total cost: 4.90 euros)
For 6 persons. Pour 250 g of couscous semolina into a hollow dish and mix it with 3 cl of olive oil. In a frying pan, sauté 1 chopped onion with a little olive oil until translucent then add 260 ml of chicken stock. Boil and pour over the semolina. Cover with aluminum foil and leave to rise for 10 minutes. Mix with a fork and add the juice of 2 limes and ½ bunch of chopped coriander. Add salt and pepper. Drain 200 g of red fruits. When ready to serve, mix them delicately with the tabbouleh.

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