Whisk the buttermilk with the mustard, rosemary and garlic. Place the chicken in a large ziptop bag and pour in the buttermilk mixture. Place in the refrigerator to marinate for at least 4 hours or up to 24 hours. Remove the chicken from the marinade ...

Place the dill, green onion, lemon juice, lemon zest, garlic and 1/2 tsp (2 ml) each salt and pepper in a food processor. Pulse until finely chopped. With the motor running, slowly pour in the oil until well combined. Divide the mixture in half. Stir ...

Mix the crushed garlic with the salt. Rub the outside of the chicken with this mixture and put the rest inside the chicken. Unclip a grid and place the 2 bowls on top of each other. Put the chicken in the bowl and steam for 1 hour. Cut the chicken an ...

Place the salmon fillets on the cooking tray with the fish stock and half of the chopped dill. Steam for 20 minutes with the starter and the dessert. After 16 minutes, drain off and retain the cooking liquid and add the rice to reheat. Cover with lid ...

Sieve the flour and baking powder together. Grease a 1.0 liter pudding basin and place the lemon curd in the base. Cream the fat and sugar until light and fluffy. Beat in the eggs, one at a time, with a tablespoon of the sieved flour. Fold in the rem ...

Set the thermostat to 100°C in Rice Rice/Risotto. Pour the oil in the bowl and brown the chicken cut into a dozen pieces. Remove and set aside. In the same oil, add one after the other the chorizo cut into rounds, the squid, the pepper cut into strip ...

Season the sole fillets and spread with tapenade. Roll up each one and secure with a cocktail. Place in the steam basket. Steam for 15 minutes with the starter and the dessert. Meanwhile, mix the previously prepared courgette spaghetti with the olive ...

In a bowl, mix all the ingredients except the lemon juice to a relatively smooth mixture. Then add the lemon juice to allow the dough to swell up. Pour the mixture into the pots half-full. Fill the base of the appliance with water up to the max level ...

Grill fillets or rump steaks for about 3 minutes on each side and sprinkle other ingredients over halfway through the cooking time. ...

Put all the ingredients in a heatproof bowl and steam for 3 to 4 minutes depending on how large the fruit is. Blend in a food processor or not, depending on how you plan to use it. Serve with frozen ice-cream, cakes, crêpes, etc. ...