you cannot buy a pre sliced apple you
just have to buy a whole apple what's
the point I can't stand the see you
can't stand the seeds everybody can
stand the seeds yes I am sorry this is
Alex and today it's going to be all
about lunch
bad lunch versus good lunch so I want it
to be good fresh yes
sustaining because I still have you know
a tiny bit of work to do like this here
somewhere so in France the average spent
for lunch is 10 euros about 11 US dollar
of eight British Pound that's a lot man
and this is a sad yet very usual example
of what people get for that amount of
money I mean I find those foods
completely lifeless but don't get me
wrong though it's taste food so I'm not
gonna waste it no the real problem is
it's a terrible value and also one thing
that I'm really worried about is that
it's not very healthy well the challenge
is accepted I'm gonna take those 10
bucks and cook a tasty yet easy six
courses menu 3/4 menu is so 20 15
minutes
so Singh is the key when it comes to
cooking good food and I know only one
place in the world where you can get
good fresh and cheap food so let's go
remember that unlike most supermarkets
this is a social place people wanna talk
right let's see what we get for the
money
wood nuts pecorino cheese black olives
chicory cauliflower spicy sausage
shrimps purslane and organic egg garlic
cloves red chilli 2 mushrooms one apple
two stalks of rhubarb you goat of
cottage cheese a handful of young P half
a baguette bread it doesn't have to be
baguette but you know so before you say
anything because I know you will here's
a quick disclaimer viewers discretion is
advised
so I am not counting oil salt pepper
vinegar in the ten bucks budget it's a
shame but life is not fair first dish
pick up a few she curry leaves both red
and yellow cut them lengthwise into
strips save the rest for later add a few
rupees because when young they are
usually sweet and crunchy keep the rest
for later crush a few walnuts add a few
shavings of dry pickle cheese vinegar
oil salt a bit of pepper it's a quick
and crunchy salad which is bursting with
freshness the colors are in space with
the taste
second cause seam the remaining piece of
few minutes until you can crush them
easily place them in a bowl add a
tablespoon of yogurt slash cottage
cheese / white something and mash those
together at a grating of pecorino cheese
and pepper and a drizzle of olive oil
mix that up grid up two slices of bread
rub them with garlic spread the mushy
peas thing add a few slices of chestnut
mushrooms a grating of pecorino cheese
so it pepper a few salad leaves and tiny
bits of Chile crispy garlicky open-faced
sandwich with strong and soft flavor /
golf in a frying pan or skillet add a
tablespoon of sugar then add the rest of
those chicory leaves helps softening
them with a splash of water let the
liquid completely evaporate and then add
a dash of dark soy sauce and now bring
up the communication process at the end
and any toppings you like and you get a
snack with a long lasting bitter sweet
and caramelized flavor
dish number four rubber plate with olive
oil and garlic now grating a few
cauliflower florets it's gonna be like
couscous in a way seasoned well cause
cauliflower can be real blend some time
now fry your spicy sausage in the pan
until done here it's a mega like a North
freaking speciality but you can use
chorizo any time if you cut it in half
it will go faster and some of the oils
and juices will be helpful for what's
coming next so as we have sometimes
while the sausage is slowly cooking
let's make an update to of the studio
the the youtube foot space that's not a
better quality because I get some sound
and I got a good length now so hopefully
you can see much more things in this
office like those wooden pallets which I
will be using to make mobile kitchen
islands if you're interested in having
the plans just let me know in the
comments these are the shelves for the
cooking where you see food processor
bows gas sauce pans war plates burner
Dutch oven and many more the last thing
I need to sort out is this mess right
here and this is gonna go bare on the
world ok enough back to cooking and
caraway or cumin seeds to the pan and
fry those for 30 seconds tops
incorporate them in the vegetable
couscous and have to sausage a few black
or leave a bit of salad some chili and
you get a simple healthy easy and tasty
plate right there with North African
vibes
fifth dish using a week fork at an
unstable table mash the spicy sausage in
a plate that should be able grating
pecorino cheese and chestnut mushrooms
so by the way is the first time I'm
grating mushrooms and now I know it's
perfect for stuffing of sauces mix that
up now head entails the shrimps and keep
those trimmings for later roughly chop
the meat and add it to the mixture
soften some bread in water I know it's a
crime but I'm a criminal so it's fine
crack an egg
now get dirty and mix that up with your
hands make good size meatballs and
finish them with a bit of flour any
flour you have in a frying pan add the
shrimps trimmings some oil and some salt
bash and fry those until very fragrant
then discard the trimmings but keep the
eyes cuz now all the flavors have been
trapped in it gently cook the meatballs
until golden and firm on the outside in
a small piece of bread spread some
yogurt then add all the meatballs you
can stuff in which in my case is to a
good amount of salad a grating of
pecorino cheese always cheese and a few
chili bit moist dance soft yet has some
texture that surf and turf works every
time
now tell me you don't want to bite tell
me you dislike life that much cause
number six peel and slice two stalks of
rhubarb cut an apple into chunks and
crush a few walnuts in a pan or skillet
add two teaspoons of sugar if you have
dark brown sugar it's even better
add a dash of water
drop the rhubarb in and let it cook
cover for five to ten minutes until it
gets soft add the apple bits and cook
for another three minutes or so place
this instant jamming HR cover with
cottage cheese and both grated and
crushed walnuts and that is a quick and
easy fruity dessert you get sweet from
the Apple Tang from the rhubarb and
nutty from the nuts look at the feast we
made just a pattern of colors the
textures the smell and I can ensure you
that this was made with ten euros and
nothing more
okay let me give you two advices one for
this challenge I had to buy many
different types of food in tiny amount
which is not definitely not optimal and
I suggest you if you can store it to buy
bigger volumes cause it's cheaper and
also it's not come in and - at the
market do not start with the recipe of
two recipes stuck into your head just
let the inspiration flow just wander
around there is nothing fancy or
complicated about it so guys I hope you
enjoy the lunch and the video and if you
did give it a thumbs up like it and
subscribe for the next tasty adventure
bye bye salad and now you move because I
gotta fix up those shelves
Hey