Blanch the thinly sliced fennel in boiling water and drain. Put the apples in the ActiFry, pour in the oil and brown for 5 minutes. Add the fennel, salt and pepper and cook for 5 minutes. Add the swordfish, the fish broth, the fennel seeds and cook f ...

In a jug or bowl, blend the cornflour with the red wine until smooth, then stir in the passata, apple juice, vinegar, sugar, tomato puree and seasoning, mixing well. Set aside. In a large bowl, lightly coat the strips of pork with additional cornflou ...

Mix the tomatoes, peppers and mint with the lemon juice. Add the bulghur wheat and put the mixture into a small heatproof bowl. Season the salmon fi llets. Place bowl and fi sh fi llets in basket no.1. Steam for 10 minutes. In a saucepan reduce the w ...

Choose Prog 1. Combine yogurt (or ferment) with milk, mix together thoroughly with a whisk, and let it cook in the yogurt maker at yogurt preparation mode for 8 hours. Mix the yogurt with the tandoori paste. Serve as accompaniment to chicken brochett ...

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 ...

White chocolate mousse. Mix the sugar and the egg yolks. Add the cornstarch to which agar has been added and mix well to avoid lumps. Add the milk gradually and flavour with the vanilla seeds (split the pod and scrape out the seeds). Place the mixtur ...

Whisk the parsley with the lemon juice, olive oil, vinegar and garlic; divide into two equal portions. Sprinkle 1/2 tsp (2 ml) each salt and pepper on both sides of the fillets. Brush one portion of the parsley mixture over the fillets. Stir the rema ...

Peel the oranges and separate the segments. Clean and peel the carrots. Wash the apples and cut into pieces. Juice all the fruit and vegetables. Collect the juice, mix and chill. Pour into four glasses. Serve chilled. ...

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 ...

Cut the beef fillet into cubes 3 to 4cm long. Peel the carrots and chop them finely. Peel the onion and chop it finely. Brown the meat in the hot oil. Put to one side (the cubes should still be rare). Deglaze using the red wine, collecting the cookin ...