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Recipes
Roast Fig and Orange Crumble
By SEB_UK
Successful crumble without an oven
- CRUMBLE:
- 800 g/1 3/4 lb figs (fresh or frozen),
- 2 oranges,
- 30 g/1 oz fructose
- 50 g/2 oz rolled oats,
- 50 g/2 oz butter,
- 50 g/2 oz flour,
- 50 g/2 oz sugar
Peach Soup with Fresh Mint and Grenadine
By SEB_UK
Poolside or seaside. Refreshing cocktail
- 8 white peaches,
- 150 ml/5 fl oz orange flower water,
- 80 ml/3 fl oz grenadine,
- 1 ActiFry spoon olive oil,
- 1/2 ActiFry spoon (scant) ras el hanout or ground cumin,
- A fewfresh mint leaves
Yogurt Cake with Rhubarb and Pistachio
By SEB_UK
Change the blancmange
- 100 g/3 1/2 oz sugar
- 1 kg/2 lb rhubarb (fresh or frozen)
- 5 g/1 teaspoon Agar-Agar
- 125 g/4 oz digestive biscuits
- 1 tablespoon crushed pistachios
- 20 g/1 tablespoon crisped rice
- 3 tablespoons tepid water
- 200 ml/7 fl oz milk
- 4 plain yoghurts
- A little pistachio paste
Mussels Mariniere
By SEB_UK
A seaside classic that is quick and easy to make!
- 20 fresh mussels,
- 1 spoon extra virgin olive oil,
- 1 clove garlic,
- 1 small bunch parsley,
- 1 fresh chilli,
- 70 ml/2 fl oz dry white wine
Creamy Coconut Fruit Gratins
By SEB_UK
Fragrance of the Islands for a vahine dessert
- 1 passion fruit,
- 250 g/9 oz mango,
- 250 g/9 oz pineapple,
- 1 apple,
- 2 egg whites,
- 1 ActiFry spoon sugar,
- 4 ActiFry spoons desiccated coconut,
- 120 ml/4 fl oz custard sauce
Provence-style Prawns
By SEB_UK
Finger-licking good
- 800 g1 3/4 lb large prawns,
- 1 onion, sliced,
- 5 cloves garlic, minced,
- Parsley, finely chopped,
- 3 ActiFry spoons virgin olive oil,
- 1 lemon,
- Salt, pepper.
Cherries with Cherry Beer
By SEB_UK
Like the square in Brussels!
- 100 ml/3 1/2 fl oz cherry beer
- 20 g /1 tablespoon sugar (or more or less to your taste)
- 1 teaspoon finely chopped gingerroot
- 1 vanilla pod or 1 spoon vanilla powder
- 400 g/14 oz cherries without stones
- Zest and juice of 1 lemon
- 100 g/3 1/2 oz almond flakes
Flambéed Valais Apricots
By SEB_UK
Tonoton Fingueur way. Not for the kids!
- 6 to 8 large apricots, not too ripe
- Valais apricot brandy
- Lemon juice
- 25 g/1 oz butter
- 25 g/1 oz granulated sugar
- 4 tablespoons water
Fried Fish with Tartar Sauce
By SEB_UK
Purely delicious without the odours of frying!
- FRIED FISH:
- 600 g/ 1 1/3 lb frying fish (bleak, whitebait, etc.),
- 100 g/3 1/2 oz plain flour,
- 1/2 ActiFry spoon vegetable oil,
- Salt, pepper
- TARTAR SAUCE :
- 200 g/7 fl oz crème fraîche or sour cream,
- 2 spoons mayonnaise,
- 3 gherkins, finely chopped,
- 2 spoons capers, finely chopped,
- 1/2 ActiFry spoon lemon juice,
- 1 ActiFry spoon chopped flat-leaf parsley
Corolla of Celeriac and Sautéed Langoustines
By SEB_UK
This original, refreshing dish adds a touch of chic to a festive occasion
- 8 langoustines,
- 2 shallots,
- 1 ActiFry spoon dry white wine,
- 3 ActiFry spoons white wine vinegar,
- 25 g/1 oz cold butter,
- 1 small celeriac (500 g/1 lb),
- 3 ActiFry spoons grape seed oil,
- 1 sprig thyme,
- Sprigs of chervil,
- 1/2 ActiFry spoon paprika,
- 1/2 glass shellfish or fish broth,
- Fleur de sel or fine sea salt,
- White pepper.