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sous vide

Red wine bottle with carrot, fennel puree and lemon fennel oil

29. February 2016

Red wine bottle with carrot, fennel puree and lemon fennel oil

In the winter, we are especially popular with calf cheeks, whether roasted or stewed or ideally prepared in the Sous Vide bath , which is ideal for this type of meat and is also practical. I have prepared for you a recipe for our other favorite treatment, namely red wine. On the blog you can also find cheeks on white wine with shallots and shitake mushrooms that are also amazing. But for the change I prepared an earther version of red wine and root vegetables. I have enriched the recipe with fennel puree and fennel-lemon oil .

Home Yoghurt

3. August 2015

Home Yoghurt

This recipe is mainly for the owners of the Drying or Sous Vide Baths , because with both of these devices the production of domestic yogurt is possible, even absolutely simple. You often write to me about the recipe, so here you have it.)

How about jam or jam?

24. July 2015

How about jam or jam?

This year, I have been immersed in the theme of summer fruit preservation and therefore welding. First of all, it was mainly about making the home made or even the dried products as healthy as possible. In order not to contain unnecessary chemicals and also unnatural carbohydrates. You can also take this recipe as a versatile guide to making different kinds of fruit, not just apricots.

Kapi dressing for salad with chicken

30. April 2015

Kapi dressing for salad with chicken

I like to visit the Café Savoy, especially for the quality of the kitchen, the raw materials and the terribly nice staff. Of course even for a few favorite dishes / desserts, and that's where the recipe comes from. Salad with pepper dressing, which is simply specific and not irreplaceable. Café Savoy serves it with chicken thigh, but breast suprime from sous vide is an adequate substitute,). There are also tiny croutons on it, while I add a bit of the focus I just had on hand. They do it in a thermomix like me, but they do not let me into their kitchen, and I can only think that they do it the way.) The result is really almost identical, and I sincerely like it.

Foie gras mousse

2. February 2015

Foie gras mousse

Recipe for a playful chef. I think that's what I call this, historically the second Recipe Kitchenette tv.) I myself often find myself in the kitchen as a small child in the land of wonders. The more I have different toys, this world seems to me unlimited, offering more opportunities for creativity and enthusiasm. So I wanted to prepare some salty delicacies for the waffles of the espuma.

Ganache foie gras with creme brulee

16. December 2014

Ganache foie gras with creme brulee

When you have the desire to prepare some festive and really modern, appealing and innovative looking appetizer, you will find a recipe for this Foie gras ganache served and creme brulee. The whole procedure is very easy and I believe that even the less experienced will be able to help. Again, I offer you a recipe with sous vide and traditional technique and wish for beautiful holidays filled with the feast of well-being.

Celery puree

24. October 2014

Celery puree

It is a very nice attachment, which, if you do not prepare often, will certainly bring a new wind to your table. Celery purée is interestingly contrasting. It is delicate and tasteful at the same time. In the process of using the method, success in the form of full and beautiful taste of celery is ensured while maintaining the maximum of vitamins. If you ripen the celery traditionally, it is very important to choke the shortest time and the low performance, just to preserve the extraordinary flavor and not to prepare the tasteless purée.

Pumpkin soup with apple and hazelnut butter

20. October 2014

Pumpkin soup with apple and hazelnut butter

You know I'm not giving too much of the basic recipes you find anywhere else on the web. Rather, I try to include some new ideas here, and this version of pumpkin soup is. I drew inspiration from one of the cook's videos. First of all, it is a procedure designed for those lucky people who own a spa. But also because, in this case, it is also an interesting taste change and serving soup, I recited the recipe for traditional cooking (1.B). The difference is that when using sous vide technology, there is a minimal loss of vitamins and minerals, so the taste is fuller. What sous vide is here and you already know that you can buy this bath at my eshop.

Chicken breast with sagebrush

7. October 2014

Chicken breast with sagebrush

This is the second recipe I prepared for September's Harper Bazaar on Chicken Breast. Because I love sage and sage butter, I went in this direction.) The second recipe was on the chicken breast of the Mediterranean way found here.

Chicken breast in the Mediterranean way

11. September 2014

Chicken breast in the Mediterranean way

At the request of the Harper's Bazaar, I prepared chicken breast in September in two ways. Today I pass the first way - the Mediterranean.