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	<title>Recipes &#8211; Sous Vide Cooking</title>
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		<title>Pear chutney</title>
		<link>https://www.sous-vide.cooking/pear-chutney/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 07 Oct 2026 08:35:00 +0000</pubDate>
				<category><![CDATA[Fruit and others]]></category>
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		<category><![CDATA[Pera]]></category>
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		<category><![CDATA[sous-vide cooking]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=25313</guid>

					<description><![CDATA[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 [&#8230;]]]></description>
		
		
		
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		<title>Vacuum-packed plum jam</title>
		<link>https://www.sous-vide.cooking/vacuum-packed-plum-jam/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 30 Sep 2026 08:15:00 +0000</pubDate>
				<category><![CDATA[Fruit and others]]></category>
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		<category><![CDATA[jam]]></category>
		<category><![CDATA[Plum]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[recipe]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=25258</guid>

					<description><![CDATA[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 [&#8230;]]]></description>
		
		
		
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		<title>Classic flan at 85 °C</title>
		<link>https://www.sous-vide.cooking/classic-flan-at-85-c/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 23 Sep 2026 08:34:00 +0000</pubDate>
				<category><![CDATA[Fruit and others]]></category>
		<category><![CDATA[Recipes]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=25210</guid>

					<description><![CDATA[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 [&#8230;]]]></description>
		
		
		
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		<title>Tomato and basil quiche in a jar</title>
		<link>https://www.sous-vide.cooking/tomato-and-basil-quiche-in-a-jar/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Fri, 18 Sep 2026 08:15:00 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Quiche]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sous-vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=25174</guid>

					<description><![CDATA[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, [&#8230;]]]></description>
		
		
		
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		<title>Vacuum-packed blueberry jam</title>
		<link>https://www.sous-vide.cooking/vacuum-packed-blueberry-jam/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 02 Sep 2026 09:15:00 +0000</pubDate>
				<category><![CDATA[Fruit and others]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[blueberry]]></category>
		<category><![CDATA[jam]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sous-vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=25110</guid>

					<description><![CDATA[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 [&#8230;]]]></description>
		
		
		
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		<title>Black rice with Begihandi</title>
		<link>https://www.sous-vide.cooking/black-rice-with-begihandi/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 14 Nov 2024 08:21:14 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Shellfish]]></category>
		<category><![CDATA[begihandi]]></category>
		<category><![CDATA[Black rice]]></category>
		<category><![CDATA[receta]]></category>
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		<category><![CDATA[rice]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24909</guid>

					<description><![CDATA[Ingredients: 450 g of chopped begihaundi (giant squid) 220 g of onion 150 g of green pepper 20 g of peeled garlic 14 g of squid [&#8230;]]]></description>
		
		
		
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		<title>Beetroot-infused Salmon</title>
		<link>https://www.sous-vide.cooking/beetroot-infused-salmon/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 07 Nov 2024 10:45:13 +0000</pubDate>
				<category><![CDATA[Fish]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[Salmon]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24884</guid>

					<description><![CDATA[Ingredients: 240 g of cleaned salmon 180 g of cooked beetroot 50 g of water 220 g of crème fraîche 3 g of salt 2 g [&#8230;]]]></description>
		
		
		
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		<title>Vitello tonnato</title>
		<link>https://www.sous-vide.cooking/vitello-tonnato/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 30 Oct 2024 08:20:05 +0000</pubDate>
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		<category><![CDATA[receta]]></category>
		<category><![CDATA[sous vide]]></category>
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		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24851</guid>

					<description><![CDATA[Ingredients: Sauce 300 g natural bonito (tuna) 45 g salted anchovies 200 g mayonnaise 100 g cream 30 g Dijon mustard 90 g capers 2 g [&#8230;]]]></description>
		
		
		
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		<title>Macedonia and granita of infused fruits</title>
		<link>https://www.sous-vide.cooking/macedonia-and-granita-of-infused-fruits/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 22 Aug 2024 08:06:14 +0000</pubDate>
				<category><![CDATA[Fruit and others]]></category>
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		<category><![CDATA[granita]]></category>
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		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24737</guid>

					<description><![CDATA[Ingredients Seasonal Fruits 300 g of seasonal fruits, cut Neutral Syrup: 1 litre of water 130 g of sugar 5 g of unflavoured gelatine Infusions: 350 [&#8230;]]]></description>
		
		
		
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		<title>Beef ribs cooked at low temperature with french fries</title>
		<link>https://www.sous-vide.cooking/beef-ribs-cooked-at-low-temperature-with-french-fries/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 14 Aug 2024 08:09:19 +0000</pubDate>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Recipes]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24720</guid>

					<description><![CDATA[Ingredients 800 g beef ribs 500 g peeled russet potatoes 200 g demi-glace 50 g ground mustard seeds 30 g ground black pepper For the brine: [&#8230;]]]></description>
		
		
		
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