- Rasp uw bevroren watermeloenplak
- Giet de limonade over

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Préparation
5min
Temps de conservation
Immediate consumption
Chicken breast with paprika and oregano in sous-vide cooking
Green asparagus cooked sous-vide
After cooking sous vide, the asparagus reveals fine smoky notes which enhance its natural flavor. To further accentuate their character, mark them first on a grill or in a very hot pan, without fat, in order to obtain a slight coloring before vacuum-sealing.
Apricot medallions with rosemary cooked sous vide
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