Eleven Delicious and Inexpensive Dishes

porridge

1. Heat the oatmeal in a pan with twice as much milk, then add the raisins and a little sugar. If you like it, you can also add cinnamon to the porridge.

Eggplant-tomato-rice with chickpeas

1. Heat the oil in a pan, then add eggplant pieces and diced onions. Cook on medium heat for a few minutes. Wash the chickpeas in a sieve and also pour them into the pan. Then add the tomatoes and let everything cook together. Then add half a small cup of water. As soon as the aubergine is soft, add the spices, serve with rice and a small dollop of natural yoghurt.

Homemade bread

1. Simply mix all the ingredients together, knead them well and let the dough rise at room temperature for an hour. Then fill the dough into a pre-greased loaf pan and put it in the oven at 180 degrees for 40 minutes.

tomatosoup

1. Peel and dice the potato, carrot and onion and place in a saucepan. Let sear gently for about 8 minutes. Then add 400 ml of water with a little vegetable stock. Then add the whole can of tomatoes, cook everything for about 20 minutes over medium heat. You can put basil leaves on top of the soup to decorate.

Pasta with mushy peas

1. Cook the pasta as normal. Bring the can of peas to the boil with a little water in another saucepan, then puree very finely with a hand blender. Finished!

Beetroot salad

1. Heat the oil in a pan over medium heat. Cut the beetroot into cubes and cook with the onion for 10 minutes. Then heat the spinach and serve everything together on a plate.

Spiced Spinach

1. Peel and chop the potatoes. Bring to the boil in the water and cook in it for about 10 minutes. You mustn’t get too soft. Then spread the oil on a baking sheet, lay out the boiled potatoes there, put the spinach on top and put everything together for about 15 minutes at 150 degrees in the oven.

Potato salad with yogurt

1. First boil the potatoes in the water for 15 minutes. Then let it cool down. Then cut the potatoes into thin slices. Add some warm vegetable stock to the potatoes and let it steep for 10 minutes. Then season with salt, pepper and yoghurt at the end.

Potato soup with yogurt

1. Peel and finely chop the onion, then cut the potatoes into small pieces and fry both in a saucepan for 10 minutes. Then add 300 ml of water with vegetable stock and cook everything until the potatoes are soft. Now puree everything with the mixer and only add the yoghurt at the end and season.

Carrot Falaffle

1. Finely chop the onions and carrots, cook for a few minutes in a pan with oil until they are soft. Then drain the chickpeas well, wash them and put them in a bowl. Put all ingredients in the bowl and squeeze into a pulp with a fork. Add flour and form burgers from the dough. Then fry the burgers in oil over medium heat until golden brown on both sides.

raisin bread

1. Simply mix all the ingredients together, knead them well and let the dough rise at room temperature for an hour. Then fill the dough in a pre-greased loaf pan or shape the dough into small rolls – and put them in the oven at 180 degrees for 40 minutes!