Blog
Pear chutney
Ingredients 350 g Blanquilla pear 20 g white pepper 50 g apple cider vinegar 15 g onion powder 30 g olive oil 10 g cinnamon 10 […]
Read more
Vacuum-packed plum jam
Ingredients 500 g plums 200 g sugar 1 vanilla pod Preparation 1. Cut the plums and remove the stones. 2. Place the plums in a vacuum […]
Read more
Classic flan at 85 °C
Ingredients 300 g milk 160 g egg 70 g sugar 3 g vanilla pod 60 g sugar for the caramel Preparation 1. Make the caramel with […]
Read more
Tomato and basil quiche in a jar
Ingredients 265 g egg 245 g cream 2 g salt 1 g pepper 40 g cherry tomatoes 5 g fresh basil Preparation Place the eggs, cream, […]
Read more
How to prepare Soria-style torrezno starting with sous-vide cooking?
In the “Ask the chef” section, we received the following question: “I want to prepare Soria-style torrezno starting with sous-vide cooking. What time and temperature should […]
Read more
Vacuum-packed blueberry jam
Ingredients 250 g blueberries 15 g lemon juice 180 g sugar 6 g lemon zest Preparation 1. Wash the blueberries and drain them well. 2. Place […]
Read more