Slice the onions with the dark green cone. Melt the butter and sauté the onions until golden brown. Then, add the garlic cloves, thyme, laurel and beef stock. Cook for about 20 minutes and season to taste. Pour the soup into ramekins and add bread sl ...

Put the mushrooms and the butter into the bowl and fit the lid. Put into the microwave for 6 minutes at maximum power of 750W. Fit the knife and mix for 30 seconds at maximum speed. Add the blended cornflour, the cream, the cube of chicken stock, sal ...

Spread the pumpkin, onion and leek in the basket. Mix the goat's cheese with the chives. Set aside. Steam for 15 minutes. When the vegetables have finished cooking, blend them with a food processor or blender, add the fromage frais and adjust the sea ...

Put the mushrooms, potatoes, onions and leek and some parsley in the steam basket. Season. Cook for 20 minutes with the main dish and the dessert. Meanwhile, bring the water to a boil in a saucepan, add the parsley and allow to infuse. Pour the veget ...

Place the chicken in a large heavy-based saucepan, and add the tamarind, ginger, chopped chilli, onion, lemon grass and garlic. Finely slice the coriander stalks and add to the pan, keeping the leaves till later. Cover with water to the top and weigh ...

Gently fry the finely chopped onion in the pan with fat until golden brown. Remove from the heat and allow to cool slightly. Pour on 1,5L of cold water. Add salt and pepper. Use pressure level 2. close the lid and bring to full pressure. Cook for 5 ...

1. Preheat the oven to 190ºC/375ºF/gas 5. 2. Crack and bash the unpeeled ginger, lemongrass and garlic bulb with the base of a large casserole pan, then place in the pan. Peel the shallots but keep them whole, then add to the pan with the chillies. ...

Wash and hull the strawberries. Put the water in the cooker and add the sugar, orange juice and 500g strawberries. close the cooker. As soos as the steam strats to evacuate, lower the heat and cook according to the time table below: clipso Control: 2 ...

Slice the onions with the dark green cone. Put the onions, garlic, thyme, laurel, water and chicken stock, cumin and chicken fillet in a saucepan. Bring to a boil and cook for about 20 minutes over low heat. Remove the chicken fillets and cut them in ...

Make a caramel by melting and reducing the balsamic vinegar and sugar together in a saucepan on a low heat until thick. Set aside. Place the peas and onions on the cooking tray. Steam for 15 minutes with the main course and the dessert. When cooked, ...