Peel and cut the celery and potatoes into small cubes. Peel the garlic clove. In the pressure cooker, combine the vegetables and garlic and pour in the milk. Bring to the boil and lower the heat and cook gently for 25 minutes. Remove the vegetables ...

Preheat the oven to 200°C. Melt the chocolate with the butter and mix until smooth. In a bowl, whisk the eggs with the sugar. Add the melted chocolate then stir in the flour. Divide the batter between the mini casserole tins and cook for 12 minutes. ...

Finely chop the onion and garlic. Cut the chorizo into slices and cut the tomatoes in half. Chop the mozzarella. In the pressure cooker, fry the onion, garlic, chorizo slices and cherry tomatoes in hot olive oil for 2 minutes. Add the penne pasta, wa ...

Cut the white part of the leeks into small slices. Peel the carrots and cut into small pieces. Cut the mushrooms and the candied lemons in half. Finely chop the shallot. Cut the salmon into large cubes. In the pressure cooker, heat the oil, add the ...

Preheat the oven to 200°C. Fry the bacon in a frying pan. Divide the bacon between the mini casserole tins. Crack the eggs in a bowl. Add the milk and cream, season with salt and pepper and a pinch of ground nutmeg, whisk. Add the Comté and pour the ...

In a small bowl, crumble the yeast and add 1 tablespoon of lukewarm water and mix until smooth. Put the flour, seeds and warm water in the mixer bowl. Knead until the dough is even. Add the baking powder and mix together. Add the salt and knead the d ...

Cut the tomatoes into quarters. Finely chop the pepper and the red onions. In the pressure cooker, heat the oil and fry the onion for 5 minutes at a medium heat. Add the spices and mix. Add the tomatoes and pepper and cook with the lid on for 10 min ...

Preheat the oven to 210°C. In a bowl, combine all the crumble ingredients and rub until the mixture resembles breadcrumbs. In a bowl, mix the fruit with sugar and lemon juice. Divide the fruit between the two mini casserole tins and sprinkle the crum ...

Preheat the oven to 190°C. Peel the shallots and keep them whole. Peel the carrots and diagonally slice them. Cut the butternut squash into cubes. Peel and cut the turnips into quarters. Cut the candied lemons in half. In the pressure cooker, add the ...

Preheat the oven to 170°C. Wash the strawberries and remove their stems. Divide the strawberries between the two mini casserole tins. In a bowl, crack the eggs and add the sugar. Mix. Add the milk, followed by the flour. Melt the butter and add to th ...

Peel and cut the butternut squash into cubes. Cut the aubergine into pieces. Finely chop the onions and garlic. In the pressure cooker, heat the oil and fry the pieces of butternut squash, aubergine, onions and garlic for 5 minutes on a medium heat, ...

Mix the flour and salt in a large bowl. Make a well in the centre and break in the eggs plus half the milk. Beat with a whisk or wooden spoon. Gradually add the rest of the milk plus the melted butter, whilst beating until the consistency is that of ...