Eating at Disneyland Paris pt. 2

Welcome to the second part of eating at Disneyland, if you haven’t read the first part – be sure to check it out. I’m talking about meal plans in that part and how they’re a great way of saving money. This part will be dedicated to saving on snacks and my tips on them, to save you a few euros. Let’s face it, eating at Disneyland Paris is expensive and most of us are on a budget. Half plans are easy to get for free when you purchase a holiday package directly through the Disneyland Paris website, but you’re going to need drinks, snacks and a third meal too.

Snacks & drinks

Snacking at Disneyland is expensive and generic. The fun things are the doughnuts and the Ben & Jerry’s, other than that you’re only going to find generic, overpriced stuff that you can do well without. Get a meal plan instead and have a dessert after your meal. My tip is to bring your own snacks into the park and save the trouble of spending 2.50€ on a small bag of crisps. If you’re eating a breakfast buffet at your hotel – sneak a few pieces of fruit down your bag, some apples, bananas, oranges or whatever whole fruits are available to you. Purchase a few bags of crisps, biscuits and salty crackers before you’ve even arrived at Disneyland and bring those into the park with you and snack on them. Disneyland Paris clearly states that you’re allowed to bring snacks with you, so you’re not doing anything wrong by doing so. I’ve even asked a cast member specifically if this is allowed and she/he told me that it was. Eating fruits during the day will help keep your blood sugar at an even level and salty snacks will help you retain water. Salty snacks are important to eat during the summer to prevent you from losing fluids by sweating and peeing, they’ll keep you a bit hydrated and forces you to drink more water – which is very good.

I can’t stress enough the importance of drinking lots and lots of water throughout the day, especially during the summer season when it’s usually quite hot. You’re bound to spend a lot of time outside, exposed to the weather, walking around and your body therefore requires more liquids than it normally does. Disneyland Paris allows their guests to bring bottles of water and soft drinks into the park, as long as they’re in plastic bottles and are nonalcoholic. Glass bottles are forbidden according to the rules, most likely since they might break and can cause injuries to you, other guests and cast members. Bring a few bottles of water, at least one per person, and a soda or two to the park and be sure that they’re filled to the top. There are several water stations throughout the parks, which allows you to refill your water bottles whenever you need to and this is a perfect way to save lots and lots of money on drinks. Drink whatever drinks that comes with your meals too.

During the wintertime, however, it’s equally important to stay warm too, as well as hydrated. A fantastic way of keeping warm is to bring a Thermos of tea, hot chocolate or coffee with you and sip on it as you go by. A lot of hotel rooms these days features a kettle, with tea bags and instant coffee for your use. This provides you with a thermos of free coffee or tea each and every day of your stay. Small bags of hot chocolate are sometimes included too, but should there be none, they’re easy enough to buy in advance. Coffee and tea is expensive inside the park, just like everything else, so a bit of planning will take you a long way and save you quite a bit of money, while still complying with the rules and regulations of the parks. ­­

At the publication of this blog post, quite a few snack selling places at Disneyland are closed for refurbishment so be sure to check the official website of Disneyland Paris to see what’s open and what’s not (


Disneyland Paris has slightly less restrictive rules about alcohol inside the park, but it’s still not easy to find inside the parks. At selected counter service restaurants inside the parks you’ll be able to exchange your soft drink for a beer – for a fee – and you must purchase a meal to be allowed to drink alcohol. You can purchase wine or beer at, for example, Restaurant Agrabah. Outside, in the Disney village, there are a lot more options for getting a bottle of wine or a beer, simply get yourself to a table service restaurant like Café Mickey. All the hotels have bars too, but in my opinion a holiday at Disneyland Paris shouldn’t be about drinking alcohol – it’s supposed to be a good time in two parks. Plus, should you become drunk, then you’re not getting into the parks and risk becoming banned from the parks altogether if you do something that’s against the rules whilst under the influence. Skip the alcohol or remember to drink very responsible since there are lots and lots of children around you.

This marks the end of Eating at Disneyland Paris pt. 2. I’ll be making at least one more part with tips and tricks for saving at Disneyland, so stay tuned.


Mud cake in a cup


¼ cup of flour

¼ cup of sugar

2tbps cocoa powder

Pinch of salt

2tbsps olive oil

3tbsps water



  1. Mix all the dry ingredients in a coffee cup or a tea mug
  2. Add the oil and the water and mix until it’s a smooth batter
  3. Put in the microwave and microwave on high for 3-4 minutes
  4. Enjoy with ice cream on top!

Simple Chocolate sauce

This is one of the easiest and quickest sauces I know and it’s perfect on so many desserts, like ice cream, banana split and on brownies. It contains only three ingredients and you can modify the amounts to suit your needs for the situation at hand. Just remember this – mix equal amounts of each ingredients and you’re halfway there. The milk can be substituted for water, but it tastes much better with milk, especially whole milk. For a vegan recipe – change the milk to a vegan option.



1dcl milk

1dcl sugar

1dcl cocoa powder (the darker the better)



  1. Mix all the ingredients in a small saucepan and bring to a boil while you stir it, to prevent it from burning.
  2. Lower the heat to low and let the sauce simmer for a few minutes, or until it’s smooth, silky and a bit thicker. Stir all the time to make sure it doesn’t stick to the bottom and burn.
  3. Serve on ice cream, banana split or any other dessert that requires chocolate sauce.

Chickpea korma

This is a vegetarian korma, that can become vegan if you use sauce with no cream or milk, and it’s really easy to make. I added some frozen vegetables to the sauce too, just to add some substance to it – but that’s not something you have to do.


1 can of chickpeas

1 jar of Korma sauce

1 onion

1 cube vegetable stock

½ jar of water

2 tbsp. soy sauce

2 tbsp. Worcestershire sauce

2 tbsp. sweet chili sauce

1-2 cloves of garlic

1 tbsp. paprika powder

½ tbsp. turmeric

Salt and pepper to taste

Oil or butter to fry in



  1. Chop the onion and garlic finely.
  2. Fry the onion and garlic in a frying pan on high heat. While the onion is frying, drain the chickpeas and rinse them under running water.
  3. Add the chickpeas to the frying pan for a few minutes until the onions have a nice brown colour.
  4. Add the rest of the ingredients to the pan and stir well. For the ½ jar of water, use the same jar that the korma sauce came in.
  5. Let the sauce simmer on low heat for 10 minutes.
  6. Serve with boiled rice.

11 ways to flavour your water

Drinking water is not only very healthy, it’s often the only drink a person with limited means can afford to drink at mealtime. But, at least how I see it, simply drinking tap water can become boring after a while. Adding some natural flavour, that are cheap and without added sugar, can really help you get enough fluid and make the water taste nice.

  1. Lemon and cucumber – a few thin slices each in a jug of water adds a really light and tasty flavour. Plus, lemon aids your digestive system!
  2. Cucumber – adding just some slices of cucumber makes the water taste fresh and makes you feel refreshed.
  3. Strawberries – if you’re looking for a sweet and hint of tart, then strawberries are the way to go. No sugar, just the natural sweetness of the berries. Tip! Freeze the berries before putting them in the jug – that cools the water and releases the flavour over a longer period of time.
  4. Watermelon – buy a whole melon when it’s on sale and add a few chunks of the melon in to the jug.
  5. Green apples – gives a sour and refreshing taste to water. Combine with lemon and it’s twice as nice!
  6. Watermelon and lemon – gives a sweet yet sour flavour to your table water.
  7. Ice tea – all you need is cold tea with a bit of sugar and some extra flavouring. Add a couple of slices of lemon and a teaspoon of sugar while you warm the water and boil for a few minutes before adding the tea. Let it soak until it’s strong and cool it. It’s a lot cheaper to make your own ice tea than buying it.
  8. Ginger and cucumber – if you’re in for something strong, feel a bit under the weather or just enjoy a strong taste to your water, then ginger is for you. Plus, ginger is full of antioxidants and aids metabolism.
  9. Red berries – strawberries, blueberries (technically a blue one, but eh) and raspberries. The easiest way to combine these are to buy them frozen in a premix – it’s also better for your wallet. Fresh fruits are expensive, I’m afraid, unless you’ve got a supply of your own.
  10. Oranges – Sweet and a bit sour, depending on what kind you’ve got and how ripe they are.
  11. Pears – can be anything from sweet to sour depending on what kind it is and how ripe they are. This one’s worth pairing up with something like green apples or watermelon.


Enjoy these tips and be sure to try out your own combinations to find your favvourites! Please, share your combinations for a chance to be added to the list.


Curry sauce recipe

This is a basic, tasty recipe that I use all the time for different chicken dishes. It makes a lot of sauce, but you can easily freeze the sauce in small containers and use later. To make the sauce even tastier – put in the chicken fat that comes off the chicken, if you grill it in the oven. It really adds flavour!

To make this recipe vegan: use vegan butter, vegan milk and vegetable stock instead! (for vegetarian, use vegetable stock)

To make it gluten free: use corn starch instead of thickening/flour.



3-4tbsp curry powder

2-3tsp turmeric

2 cubes of chicken stock

1 litre of cream

2tsp paprika powder

3tbsp butter

3tbsp flour

Salt, pepper



  1. Mix the curry powder, turmeric and the paprika powder together in a small glass or a little bowl.
  2. Melt the butter in a sauce pan and whisk in the flour. Make sure there are no lumps, it should be smooth.
  3. Whisk in the stock cubes and the spices in to the mix.
  4. Add the cream little by little and let the sauce thicken a bit before adding more.
  5. Season with salt & pepper, if you want.
  6. Let it simmer on low heat for a few minutes and make sure that it doesn’t stick to the bottom.


A lot of people think that lasagna is a fancy, difficult and most of all: expensive dish to make. With proper planning it doesn’t have to be difficult or expensive at all, it will, however, be a bit time consuming – but it will be well worth it in the end! If you buy the ingredients while they’re on sale and/or with coupons, and adjust the vegetables in in to what’s cheap and in season, it will be a cheap but fancy meal.



Minced meat sauce:


500gr minced meat

2-3tbsp flour/thickening

2 cubes of meat stock

2 cans of diced tomatoes or tomato sauce

2 tsp black pepper

0.5dcl tomato paste

1-2tbsp soy sauce

1 can of water (use the tomato can)

2 onions

1tbsp paprika powder

1tbsp oregano

4 cloves of garlic


Cheese sauce:

1 litre of milk or cream

3tbsps butter

3tbsps flour/thickening

300gr shredded cheese

Salt, pepper


1-2 packs of lasagna noodles

150gr shredded cheese (to go on top of the lasagna)



  1. Start preheating the oven to about 200C
  2. Peel and chop the onions finely
  3. Heat a frying pan until very hot and put in the butter.
  4. When the butter has stopped sizzling, put in the chopped onions and cook them until they’ve got a golden colour.
  5. Put in the minced meat and brown it with the onions. Separate and chop up the meat until its fine and make sure it’s not pink.
  6. Coat it with the thickening and stir it in
  7. Add the rest of the ingredients for the Bolognese sauce and stir well!
  8. Let it simmer for at least 15 minutes to get the flavours out and then put it aside to cool while you make the cheese sauce.
  9. Melt the butter for the cheese sauce, on a hot stove, and put in the flour or thickening. Stir well, there shouldn’t be any lumps. I always use a whisker when I make the cheese sauce.
  10. Gradually add the milk or cream and mix until it has thickened and then add more until it’s all in there.
  11. Pull the sauce pan from the heat and carefully fold the grated cheese in to the sauce, until it has melted completely.
  12. DO NOT put the cheese sauce back on the stove after you’ve put the cheese in, it’ll make it chewy and stringy.
  13. Put out lasagna noodles at the bottom of the lasagna dish. Then put a layer of the minced meat sauce & a layer of the cheese sauce in there.
  14. Putin another layer of lasagna noodles and repeat until there’s no more sauce
  15. There should be cheese sauce on top.
  16. Spread the shredded cheese on top.
  17. Cover the dish in tin foil and make sure it’s wrapped tight over the top.
  18. Bake it in the oven for 45 minutes on 200 Celsius.
  19. Turn the heat down to 175 Celsius and let it be in there for another 20 – 30 minutes.


Serve on its own or with a light, fresh salad. Enjoy!