Divide the pears among the cups. Bring the water to a boil with the honey and then add the red wine, vanilla pod, cloves, cinnamon and orange slices. Pour this mixture into the cups with the pears but remove the whole cloves and vanilla pod. Seal tig ...

Wash and hull the raspberries. Wash the blackcurrants and blueberries carefully. Juice all the red berries by inserting them little by little. Collect the coulis and use it in yogurts, crepes, waffles, etc. ...

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 ...

Divide the veal escalope into three pieces (no larger than the palm of your hand), if desired flatten a little. Season on both sides with salt, pepper and lemon juice. Finely chop the parsley and whisk well with eggs in a bowl. Dip the escalope in fl ...

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. ...

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. ...

Cut the chicken fillets open and flatten. Season and top each with a spinach leaf, prune and half a pepper. Roll each up in a piece of cling wrap to get a sausage shape. Twist the ends to secure. Put the carrots on the cooking tray, drizzle with hone ...

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 ...

Bring the milk, cream and orange zest in a saucepan to a simmer. Infuse for 8 minutes. Mix the egg white and sugar together, then add the infused milk. Strain the preparation through a fine sieve, fill the cups and cover with lids. Place the cups in ...

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 ...

Mix the carrots and onions. Season with salt, pepper, cumin and olive oil. Put on the cooking tray. Top with the pieces of chicken breast, and add the lemon, orange zest and chicken stock. Season. Steam for 15 minutes. Serve the chicken in a shallow ...

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 ...