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Recipes
Spanish-style Squid
By SEB_UK
What we call in Spain chipirones
- 1.2 kg/2 1/2 lbs squid,
- 1 spoon wheat flour,
- 1 ActiFry spoon virgin olive oil,
- Garlic and parsley,
- Salt,
- Dill
Chips with Curry and Pineapple Sauce
By SEB_UK
Original : American fries
- SAUCE:
- 800 g/1 3/4 lb potatoes,
- 1 ActiFry spoon walnut oil,
- 1 spoon curry powder,
- 1 ActiFry spoon fresh thyme
- 100 ml/3 1/2 fl oz reduced fat yoghurt,
- 100 ml/3 1/2 fl oz reduced fat chip sauce,
- 2 pineapple slices,
- Salt and freshly ground pepper
Burgundy Snails with Chervil and Stewed Courgettes
By SEB_UK
A light version of a Froggy dish
- 40 snails (10 per serving),
- 40 g/1 1/2 oz dried mushrooms,
- 3 medium-size courgettes,
- 2 cloves garlic,
- 3 ActiFry spoons crème fraîche or double cream,
- 3 ActiFry spoons milk,
- 5 sprigs fresh chervil,
- Salt, pepper
Cauliflower with Apples, Raisins and Curry
By SEB_UK
What if we try to put sugar in the cauliflower?
- 1 large cauliflower, divided into florets,
- 3 apples, diced,
- 4 ActiFry spoons raisins,
- 1/2 ActiFry spoon curry powder,
- 1 ActiFry spoon chopped fresh dill,
- Salt and freshly ground pepper,
- 1 ActiFry spoon oil of your choice
Mange-tout with Tomatoes, Celery and Pine Nuts
By SEB_UK
Even the smallest will like this "I put everything in it" Mange-tout!
- 400 g/ 14 oz mange-tout,
- 1 package cherry tomatoes,
- 1 head stalk celery,
- 1 package mushrooms,
- 2 ActiFry spoons pine nuts,
- 1 ActiFry spoon chopped fresh rosemary,
- 1 ActiFry spoon oil of your choice
ActiFry Grated Vegetable Loaf with Lemon and Chives.
By SEB_UK
Darphin potatoes surprise!
- 750 g/1 2/3 lb potatoes,
- 750 g/1 2/3 lb sweet potatoes,
- 570 g/1 1/4 lb pumpkin,
- 250 g/9 oz beetroots,
- 1 lemon,
- 1/2 bunch fresh chives,
- 3 ActiFry spoons olive oil,
- 125 g/5 oz crumbled crackers.
Oriental-style Chicken
By SEB_UK
The concept and flavour of Tajine
- 600 g/1 lb 5 oz boneless, skinless chicken breasts, cut into strips (1 cm x 3 cm/1/2 in by 1 1/2 in),
- 1 red onion,
- 1/2 ActiFry spoon paprika,
- 1/2 ActiFry spoon ras el hanout,
- 3 preserved lemons (optional),
- 1 ActiFry spoon vegetable oil,
- 2 large potatoes cut into four pieces,
- 1 tomato, peeled, seeded and chopped,
- 2 peppers (1 green and 1 red), gilled, peeled and seeded,
- 1 carrot, sliced,
- 2 sticks celery,
- 1 small courgette, unpeeled, cut into pieces,
- 1/2 ActiFry spoon coarsely chopped coriander seeds,
- 200 ml/7 fl oz chicken broth,
- Salt, pepper,
- 1 sprig thyme,
- 1/2 bay leaf,
- 1 sprig rosemary,
- 2 cloves garlic,
- Chopped coriander leaves,
- 60 g/2 oz flaked almonds
Angler-fish with Green Sauce
By SEB_UK
A sucessful match between sea and garden
- 400 g/14 oz angler-fish fillets,
- 100 g/3 1/2 oz fresh prawns (shelled),
- 1 small bunch parsley,
- 2 cloves garlic,
- 1 small sprig dill,
- 2 ActiFry spoons plain flour,
- 2 ActiFry spoons virgin olive oil,
- 100 g/3 1/2 oz tender peas, or precooked,
- 100 ml/3 1/2 fl oz dry white wine,
- Salt
Veal and Endive Stew with Basmati Rice
By SEB_UK
Perfect for surpising the taste buds and satisfying those with an appetite
- 400 g/ 14 oz veal haunch, diced,
- 200 g/ 7 oz fresh bitter endive leaves,
- 1 ActiFry spoon extra virgin olive oil,
- 200 g/7 oz basmati rice,
- Fine sea salt (to taste)
Light Risotto with Oil, Ham and Peas
By SEB_UK
Extract of the pads of an Italian Mamma
- 280 g/10 oz carnaroli rice
- 40 g/ 1 1/2 oz cooked ham
- 20 g/1 tablespoon extra virgin olive oil
- 200 g/7 oz peas
- 90 g/3 oz Parmigiano Reggiano cheese
- 1.5 l/3 pints vegetable stock
- Fine salt