We do use real bacon in this recipe, but very little bacon fat. Fry the bacon over medium-high heat in saute pan until crispy, pouring off the fat often. Reserve 2 tablespoons of the fat. Pat the cooked bacon dry with paper towels and remove all the ...

In a nonstick skillet, warm the olive oil over low heat. Add the chopped onion and cook slowly, covered, for 5 minutes, or until soft and translucent. Add the tomatoes, then cook, uncovered, for 20 minutes, stirring occasionally until thick and pulpy ...

Cut the chicken into strips. Pour the water in the bowl, up to the 700 ml marker. Place the chicken strips into the steam basket. Season with salt and pepper. Place the basket in the bowl and launch the steam program for 20 mins. Peel the cucumber an ...

Rinse the rice in a sieve under running cold water. A quick rinse is sufficient. Place the rice in the bowl and add the water. Select the RICE/CEREAL function and close the lid. Meanwhile gently heat the vinegar, water, sugar or syrup and salt in a s ...

In a hot skillet, lightly brown the ducking breasts on the fatty side. Coat with honey. Steam for 15 minutes with the grapes and the chicken stock gel. At the end of the cooking time, set aside the fillets wrapped in aluminium foil. Combine the sugar ...

Stir the celery with the red pepper, parsley, 1/4 cup (50 ml) mayonnaise, the green onion, mustard, garlic, salt and pepper. Stir in the crab and 1/2 cup (125 ml) breadcrumbs just until well combined. Form the mixture into 12 balls. Place the remaini ...

Steam the small diced pumpkin pieces in the steam basket for 15 minutes with the main course and the dessert. After 10 minutes of cooking, open the steamer and add the large squares. Close, push the Vitamin+ booster button and continue cooking for 5 ...

Peel and wash the artichokes. Unclip a grid and place the 2 bowls on top of each other. Place the artichokes in the bowl and cook for and steam for 55 mins. Beat the oil and vinegar, salt and pepper. Add the fines herbs. Serve the artichokes warm wit ...

To make the marinade, mix all the ingredients in a shallow dish. Drain the tofu and pat dry with kitchen paper. Cut into cubes. Add to the marinade and stir to ensure all sides are coated. Leave to marinate for about 30 minutes. Deseed the peppers a ...

Cut the chicken into pieces and put in the food processor bowl with the cream, salt and pepper. Mix for 2 mins at high speed. Dice the carrots and beans. Cook all the vegetables for 5 mins in the steaming bowl. Gently mix the vegetables and chicken t ...

Prepare 6-8 pancakes using the traditional panake method and keep them warm on a shallow oven-proof serving dish in the oven at 190°C. Melt the butter in a large frying pan and sauté the mushrooms and garlic for 5 minutes Add the salt, black pepper a ...

Put the frozen artichoke hearts on the grid of the bowl equipped with a clip-on handle and steam 22 mins. Drain. Place a knob of butter in each heart. Season and break the quail's eggs into the artichokes hearts. Put the stuffed artichokes hearts on ...

Cut the unpeeled aubergine into half inch thick slices. Sprinkle with salt, cover and leave for 30 minutes. Meanwhile prepare the sauce. In a frying pan soften the onion and garlic in the hot oil. Add all the remaining ingredients and bring to the bo ...

Cut the Frankfurters in half. Roll out the puff pastry and cut into rectangles the length of the half-Frankfurters. Roll each half-Frankfurter in the puff pastry and brush the edges with glazing to seal. Brush each 'finger' with glazing and place a s ...

Mix together the flour, softened butter, finely chopped cured ham, mustard, a pinch of pepper, the salt and the water. Set aside to rest for 1/2 hour minimum. The dough will now be firm; make hazelnut sized balls of dough and bake them in the applian ...

Mix together the flour, butter, finely grated gruyère cheese, mustard, a pinch of pepper, the salt and 100ml of water. Leave to rest for 1/2 hour minimum. The dough will now be firm; make hazelnut sized balls of dough and bake them in the appliance f ...

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 ...

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 ...

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. ...