Have fun without breaking the bank. And without spending hours in specialized stores to find rare ingredients. This is the challenge launched by host Laurent Mariotte and chefs Yves Camdeborde and Olivier Poels in the program "Les Bons Alives", on Saturday, on Europe 1. From Asian-inspired mushroom broth to salad white beans, all their recipes are inexpensive and made with products from the shelves of a simple supermarket, to indulge in confinement.
With button mushrooms: broth or toast
For a broth of button mushrooms with Asian flavors, infuse a liter of green tea and chop 250 grams of mushrooms very finely. "You put your mushrooms to infuse in your green tea for 10 minutes covered," explains Yves Camdeborde. "Then you take small shrimps that you can find frozen in the supermarket. You put them in the broth with coriander, a turn of pepper mill, a little olive oil." Bring everything to a boil, and here is a Parisian green tea soup.
>> Find all of Laurent Mariotte's programs in replay and podcast here
Another recipe with mushrooms, given by Olivier Poels this time: "Sauté the button mushrooms, add a nice spoonful of cream, chopped chives, a dash of lemon juice, salt and pepper and serve it on toast. " There is nothing simpler but "cream is life", says the chef.
With potatoes: a salad between land and sea or donuts
Lover of the charlotte potato, Yves Camdeborde uses it to make a salad with flavors between land and sea. "We peel them, put them in a saucepan and cover them with water." It is necessary to put with a sausage or a sausage to cook, easily found in supermarket. "It can be a Toulouse sausage, a Lyon sausage, a Morteau. We cook them together. When it is cooked, we drain, we cut the sausage into rings and the potatoes into pieces." Here is a small salad to garnish with seaweed tartare, there also easily found in the supermarket, to bring a sea taste.
Laurent Mariotte is fond of grated potato fritters. "You peel a potato before grating it with a coarse grater. You put it in a very hot pan with butter." It is then necessary to pack to form patties. "You can make several patties or just one the size of the pan. You turn it over with a plate like a tortilla when it is well colored and you serve it with cold cuts, a good fresh bacon for example, or even herring or haddock. It's delicious and it sticks to the body. "
With preserves: corn soup or white bean salad
For a nice, inexpensive corn soup, Olivier Poels recommends pouring a can of corn into a chicken broth and let it cook. "We are going to put a good little blender and we are going to spice up." Pop corns on top for decoration, and voila. "It's satisfying, it tastes good and it doesn't cost much."
Yves Camdeborde, has a favorite canned product for him: "White beans, no matter where it comes from." With a dash of lemon and a julienne of chorizo, it gives a nice salad that the chef did not hesitate to serve ... at Crillon. "It had an effect, it was good, subtle, and people asked us how we cook beans like that."
As a bonus, frozen peas with grapefruit
In the frozen section, Olivier Poels does not hesitate to choose peas. "We just let them thaw and roll them in a nice olive oil and a generous spoon of butter. I add little grapefruit supremes, a little salt, pepper, and send."