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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>
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		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Quiche]]></category>
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					<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>How to prepare Soria-style torrezno starting with sous-vide cooking?</title>
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		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 09 Sep 2026 08:40:00 +0000</pubDate>
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		<category><![CDATA[Soria-style torrezno]]></category>
		<category><![CDATA[sous-vide]]></category>
		<category><![CDATA[Torrezno]]></category>
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					<description><![CDATA[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 [&#8230;]]]></description>
		
		
		
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		<title>Vacuum-packed blueberry jam</title>
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		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 02 Sep 2026 09:15:00 +0000</pubDate>
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					<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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