Simple Life Matters

Chicken and Asparagus Paupiette Ingredients and Procedures. Ingredients: 16 green asparagus, peeled 4 chicken breasts 50 ml soya sauce 30 g tarragon mustard 400 ml chicken or vegetable stock 200 ml single cream Salt and pepper Preparation: Cut the asparagus 12 cm from the tip and save the stems. Season each chicken breast with salt and pepper, drizzle with soya sauce and brush with mustard. Top each one with 3 asparagus. Roll up, keeping the tips visible. Secure with string or a cocktail stick. Steam for 15 minutes, with the remaining asparagus and stems on the side. Cook at the same time as the starter and dessert. Bring the chicken stock to a boil, add the cooked asparagus and stems, blend with a hand blender or food processor. Stain through a sieve and add the cream. Adjust the seasoning and pour over the chicken, served up in the middle of each plate.

Chicken Liver Cup with Pear- Tefal Actifry Recipes. Ingredients 200 g uncooked chicken livers 1 pinch sugar 1 pinch ground nutmeg 1 pear, peeled & diced 2 slices multi-g rain or granary bread, diced 4 thick slices of brown bread, toasted Salt, pepper Preparation Devein the chicken livers and cut in to bite size pieces. Season with sugar, nutmeg, salt and pepper. Place the pieces of chicken livers in the cups, alternating with the diced pear and diced bread, so it is layered. Seal tightly with the lids. Steam for 15 minutes with the main course and the dessert. When cooked, remove the lids. Allow to cool and serve with the toasted brown bread. You want it all: your food needs to be tasty, healthy and convenient at the same time! With our Nutritious & Delicious recipes, you can finally have a pleasing and balanced diet. Tefal provides you with innovative cooking appliances and unique recipes that maintain the best nutritional value of all ingredie...

Aubergines with Napolitaine Sauce Ingredients and Procedure. Ingredients 1 large aubergine 100g plan flour Pinch of salt 1 beaten egg 150 ml milk. 397g can chopped tomatoes 1 chopped onion 1 crushed garlic clove(optional) 1 teaspoon dried oregano 1/2 bay leaf 2 tablespoons chopped fresh parley 1 tablespoon tomato puree 2 teaspoon sugar 150 ml red wine Salt and pepper Preparation Cut the unpeeled aubergine into half inch thick slices. Sprinkle with salt, cover and leave for 30 minutes. Meanwhile prepare the sauce. In a frying pan soften the onion and garlic in the hot oil. Add all the remaining ingredients and bring to the boil. Simmer for 10 minutes. Remove the bayleaf. Thicken with cornflour, if necessary. Sift the flour and salt into a bowl. Add the egg and gradually stir in the milk to make a smooth batter. Wash the aubergines and dry thoroughly in absorbent paper. Dip the aubergine in batter and drain any excess. With the basket already lowered int...