Steam the whole carrots in the steam basket for 15 minutes with the main dish and the dessert. Meanwhile, boil the carrot juice in a pan and reduce by three quarters. Add the olive oil and season. After 11 minutes of cooking, open lid, remove 3 carro ...

Preparation of the biscuit base 1. Mix flour and caster sugar in a bowl, add the cold butter in pieces and sand with your fingertips. 2. Add the milk to get a dough, then spread it in the buttered snacking & baking accessory. 3. Turn the grill on. Se ...

Mix the flour, yeast, sugar, 1 pinch of salt and the eggs. Gradually add the fromage frais and milk. Beat to a smooth batter. When the waffles are ready, spread them with fromage frais. ...

Soak the beans in boiling for one hour before cooking (if not cooking this recipe in a pressure cooker the beans must be soaked overnight instead). Drain and thoroughly rinse the soaked pulses in fresh water. Melt the butter in the cooker. Add all th ...

Place the carrots on the cooking tray and season. Steam for 15 minutes with the main course and the dessert. After 8 minutes, open and add the asparagus and the chicken sticks. Close, push the Vitamin + booster button and continue cooking for 7 minut ...

Devein the chicken livers and cut in to bite size pieces. Season with sugar, nutmeg, salt and pepper. Place the pieces of chicken livers in the cups, alternating with the diced pear and diced bread, so it is layered. Seal tightly with the lids. Steam ...

Make skewers by threading chicken, peppers and courgettes alternately. Mix the honey and orange juice with a little ketchup, salt, pepper and the grated orange zest. Pour into a dish and marinate the skewers for a few minutes. Steam the skewers for 1 ...

In a Tefal non-stick saute pan heat the oil. Cook the onion and garlic until soft. Dissolve the beef stock cube in the boiling water. Stir in the chopped tomatoes, red kidney beans, beef stock, tomato purée, chilli powder, cumin and Tabasco. Simmer g ...

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 ...

Break the chocolate into small pieces, put them in a heatproof bowl and add the butter. Melt slowly in a bain-marie or over a pan of simmering water. Separate the egg whites from the yolks and beat the yolks with the sugar with a whisk or electric mi ...

In a Tefal 18cm saucepan gently melt the fat, syrup and milk over a low heat but dont let it boil. (Ask an adult to help you with this part). Remove from the heat and leave to cool for 3 minutes. Using a sieve, sift the icing sugarand cocoa together ...

Preheat the ovent to 180°C. Melt the chocolate with the butter either in the microwave or in a bain-marie or over a pan of boiling water. Mix. Add the sugar then the egg yolks . Mix. Add the flour and mix. Beat the egg whites stiffly and fold them in ...

Break the chocolate into small pieces in a bowl. Heat 20 cl cream in a saucepan and pour it over the chocolate. Leave to rest for 2 min before blending in the mixture with a spatula. In another container, mix the eggs, the yolk and sugar until the su ...

Mix the eggs, sugar and flour, then add the chocolate. Pour into the cups and add the mango pieces. Seal with the covers. Place cups in basket no. 3. Steam for 10 minutes with the starter and the main dish. When cooked, remove the covers. ...

Combine flour, salt, sugar, yeast, cinnamon and lemon rind. Mix in eggs, milk and melted butter and make a smooth dough. Leave dough to rest in a cool place for 2 hours. Roll out dough so that it is 7 mm thick. Cut out rounds 7 cm in diameter. Deep f ...

Beat the eggs with the sugar. Add the flour, grated coconut, a pinch of salt, yeast, coconut milk and milk, mix well. Add the whisked egg whites and 50g melted butter. Leave to rest for 30 minutes ...

Mix the flour, sugar, yeast and a pinch of salt. Add the milk and stir with a whisk to avoid lumps. Beat the eggs in a mixing bowl, then add them to the batter. Add the melted butter and stir with a whisk. ...

Peel the grapefruit and cut it into pieces. Put the grapefruit pieces, cane sugar syrup and orange juice into the blender and mix for 20 seconds on speed 2. Pour the mixture into a glass. Put the coconut into the minigrinder in order to obtain very f ...

Set aside 4 nice looking small mushrooms. Sauté the rest with the sunflower oil for a few minutes over medium heat. When finished cooking, add the shallot and season with salt and pepper. Divide the mushrooms up among the cups, together with 1 tables ...

In a saucepan, warm the coconut milk with the grated coconut. Beat the eggs lightly with the sugar until the mixture whitens and blend it in with the warm coconut milk, while stirring continuously. Pour into the pots. Fill the base of the appliance w ...

Put the courgettes and the red pepper in steam basket no. 1. Add garlic and thyme. Steam for 15 minutes with the main course and the dessert. Allow the vegetables to cool slightly. Prepare a sauce with the oil, mustard and pine nuts. Pour it over the ...

For the sauce, mix all the ingredients (except the chives and ginger) in a saucepan and simmer for 5 minutes. Mix all the tempura batter ingredients together and leave to stand for 30 minutes in the refrigerator. Cut the courgettes with the dark gree ...

Mix all the dressing ingredients in a bowl. Grate the carrot with the orange cone. Cut the cabbage into 4 or 5 slices and grate it with the red cone. Cut the onion with the dark green cone. Add salt to the vegetables and leave to soak for 10 minutes. ...

Butter the outside of the slices of bread. Thinly slice the gruyère cheese and place half on two slices of bread. Place one half slice of ham on top and season with pepper. Cover with the remaining gruyère cheese and place the other slices of bread o ...