The quick 'n' cheap way of doing things is something like this:
10l pot (so you can boil 5 or 6 litres of sugar water [wort] with room to contain the foam that'll form)
2 6 gallon fermenting buckets with lids (I've heard enough horror stories of people dropping glass carboys that I won't use them anymore)
Bottling wand (same diameter as cane)
Hose for the racking cane
Fine mesh strainer (or even a laundry bag / paint strainer) that will fit over the bucket.
1 kilo corn sugar
For a first recipe, I'd do a saison (unlike most beers, saisons are supposed to ferment warm, up to about 30 degrees), something like this:
2.75 kilos amber dried malt extract
3oz hallertau hops
WLP468 Belgian Saison Yeast Blend
Get everything set up -- sanitize, per instructions, bucket, lid, air lock, strainer.
Add the water to your pot
Add the dry malt extract
Bring to a boil
Reduce heat so you still have an active boil, but avoid having the volcano of sugary doom
Add 1.5 oz hallertau hops
Set a timer for 50 minutes
Empty out your bucket, add 10l cold water to it and get the strainer over it.
When the timer goes off, add .75oz hallertau hops
Set timer for 10 minutes
When the timer goes off, add .75oz hallertau hops and turn off heat.
Let the pot sit for a couple minutes, and marvel that you've made it this far.
Pour your wart into the bucket, through the strainer -- you want it to catch your hops and some coagulated proteins called hot break.
Top off the bucket to 20 or 21 litres
Add your yeast.
Put on the lid.
Put on the air lock (remember to put some sanitizing solution into it).
Wait. For about 2 weeks.
And then you have to figure out how to bottle