3 autumn recipes for less than €1 imagined by the queen of low-cost cooking


Cooking a tasty meal every day for less than one euro? This is the challenge that Marina Sba, 24, set herself during the first confinement. Very quickly, his easy and accessible recipes, shared on Twitter and Instagram, are very popular with students or mothers on a tight budget. This fall, the nutrition student is publishing her first book, 1 meal, 1 euro (or almost!) (ed. Solar), an inspiring gourmet guide in this inflationary period. On the menu, 100 real-life dishes at a very low price : banana waffles, hedgehog bread, one pot carbo, potato pancakes, chakchouka, banana bread, tiramisu…

Also to discover: This supermarket is the favorite of the French and it is also the cheapest in France

1 meal, 1 euro: the concept to fight against food insecurity

At the start of the Covid-19 epidemic, I became aware of food insecurity, especially that of studentsexplains Marina Sba in the preamble to her book. So I wanted to share my tips and my low-budget recipes, and that’s how 1 meal, 1 euro was born! : ingredients at very low prices for recipes at 1 euro… or almost! “To succeed in her daily challenge, the young woman favors inexpensive products in her shopping basket: private label, potatoes, frozen or canned vegetables…” Through this book, I tried to show that cooking does not have to be long or complicated, that you can make good, fun and varied dishes with few things, little time, little equipment and that cooking is accessible to everyone, even beginners! “. Shall we do it?

Here are three exclusive Marina Sba recipes that will be perfect for long autumn evenings:

Filled pancakes

For 6 pancakes

  • 190g flour
  • 1 tbsp. baking powder
  • 1 pinch of salt
  • 1 egg
  • 180ml milk

Trim :

  • Spread, chocolate squares, jam, peanut butter…

Mix the flour and baking powder in a bowl then add the salt.
Mix the egg and the milk until the mixture foams and doubles in volume (you can also do this with a mixer). Pour the mixture over the flour. Mix gently, not too long, to prevent the dough from falling.
Oil a frying pan, heat it over medium heat, place 2 or 3 tablespoons of batter in it then add the filling on top. Wait a few seconds for it to melt, before covering it with a few spoonfuls of batter.
Cover the pan with a lid and cook for 3 minutes, then flip the pancake and cook the other side for 3 minutes.
Leave to cool on a wire rack before serving.

Variation: Large individual apple pancake

  • 1/2 apple
  • Cinnamon
  • 1 egg
  • 30ml milk
  • 30 g compote
  • 30g flour
  • Butter

Cut the apple into thin slices.
Brown the apple slices with cinnamon in a lightly buttered skillet.
Beat the egg, milk and compote in a bowl. Add flour and mix well. Pour the batter over the apples in the skillet. Cover and cook then flip to the other side.

Butternut stuffed with goat cheese

goat cheese stuffed butternut squash recipe

For 4 people

  • 1 butternut squash
  • Oil
  • Aromatic herbs
  • 1 onion
  • 100 g of bacon
  • 2 tbsp. fresh cream
  • Goat cheese slices
  • Salt pepper

Preheat the oven to 200°C (th. 6-7).
Cut the squash in half and scoop out the seeds with a spoon.
Core the squash and reserve the flesh. Brush the skin with oil, season, add the herbs and bake for 45 minutes.
Peel and mince the onion.
Heat 1 tablespoon of oil in a frying pan to brown the onion, the bacon bits and the flesh of the butternut squash with the fresh cream.
Take the squash halves out of the oven, pour the mixture in and place the slices of goat cheese on top.
Return to the oven for 15 minutes.

One pot vegetarian lasagna

one pot lasagna recipe

For 4 people

  • 250 g zucchini (replace with minced meat in the omnivorous version)
  • 400 ml of tomato coulis
  • 250g tinned crushed tomatoes
  • Herbs of Provence
  • 1 vegetable stock cube
  • 4 tbsp. flour
  • 8 lasagna sheets
  • 60g grated cheese
  • Salt pepper

Cut the zucchini into rounds.
Place the tomato coulis, crushed tomatoes, zucchini and Provencal herbs in a saucepan then season. Simmer for 25 minutes over low heat.
Prepare the bechamel style sauce: boil 500 ml of water with the stock cube. Whisk the flour with 2 tbsp. tablespoon of cold water in a saucepan then gradually pour the hot broth over it, whisking. Place the saucepan over low heat, stirring until the sauce thickens.
Spread a thick layer of sauce in a high-sided frying pan or a large saucepan then alternate layers of lasagna sheets and sauce until the ingredients are used up. You have to put a lot of sauce! Finish by sprinkling the dish with grated cheese, cover and cook for 15 minutes over medium heat.

recipe book 1 meal 1 euro

Recipes from 1 meal, 1 euro (or almost!), 100 real-life dishes at very low prices, by Marina Sba (ed. Solar), €10.95



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