Recipes

Salmon with ginger and lime oil

Salmon is one of the richest fish in omega-3 and protein and it is also one of the few that can be found in freshwater as […]

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Barbecued pork ribs

According to our chef Enrique Fleischmann, this is one of the most requested dishes by his restaurant staff because it is easy to prepare and tastes […]

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Wild boar civet

The wild boar is an animal we have always been able to enjoy on our table. When working with vacuums, the aromas and flavours of the […]

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Partridge a la Toledana

Here we have one of the delicacies of our cuisine: the partridge. The partridge is a bird found throughout the peninsula that, in addition, is not […]

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Piña Colada Cannelloni

Thanks to the discovery of America, nowadays we can enjoy many delicious ingredients and the pineapple is one of them. It comes from South America, specifically […]

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Mashed potatoes using the sous-vide

A potential customer asks us if it is possible to make mashed potatoes using the sous-vide cooking technique and mashing the potato inside the same cooking […]

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Mezcal Rompope

Sous-vide cooked mezcal rompope: Ingredients 8 egg yolks 500 gr muilk 250 gr sugar 1/2 cinnamon stick 250 gr Mezcal Instructions: Vacuum pack all ingredients and […]

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Kentucky-style chicken wings 2.0

Ingredients for the marinade: Chicken wings cleaned and cut in two 10 g sweet paprika 3 g ground cayenne pepper 50 g grated spring onion 5 […]

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Tarta de Santiago with sweetened strawberries

Taking advantage of the fact that strawberries are in season and that the harvest has been plentiful, today we are going to make a “Tarta de […]

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Apple tart à la sous-vide

Taking advantage of the gift of a box of apples from his own apple tree that our photographer Beñat has brought for us, today we will […]

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Perfectly cooked hamburgers with SmartVide

Hamburgers are perhaps one of the most popular dishes all around the world. Although they are not difficult to make, it is not so easy to […]

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Trout salad at 42ºC (107,6ºF)

Trout salad at 42ºc (107,6ºF) with pickled apple and mustard

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