sous vide
Cheddar cheese burger
Ingredients: 200 g minced beef 80 g chopped streaky bacon 1 egg yolk Salt Pepper 1 tbsp mustard 1 tbsp ketchup 1 hamburger bun 1 tomato […]
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Ziplock bag open so that air can get out?
Our corporate chef has received the following question : “I recently read on a webpage that when cooking a sous vide steak, you should leave the […]
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Rabbit casserole with leeks
Ingredients: One whole rabbit, chopped One dried chili, chopped 50 ml cider vingar 50 ml sherry 1 tbs paprika 3 garlic cloves Rosemary Bay leaf Thyme […]
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Pear in red wine
In today’s recipe, our chef Enrique Fleischmann has decided to use the pear as the main ingredient of the dish because it is a fruit that […]
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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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