Today you are in luck! I do not bring one recipe, but three: a complete menu of the most delicious, preparing the three dishes with a kitchen machine that has me surprised from the first moment. Are you curious to see what you can do with a Sous-Vide machine and slow cooker ?

It is an ideal menu to end the summer and start thinking about returning to the routine. Ains..., welcome autumn! For the first course we propose you some aubergines with burrata, tomatoes and arugula , a simple but round dish. As a main course, some ribs with oriental salad (You'll see what meat you can get by cooking it slowly!). And for desserts, the traditional Crème Brûlée . What a combination, right? It seems to me a very complete menu, full of energy and flavor.

One of the things I like the most about this menu is that it is made with the WMF Sous-Vide pot and slow cooker . The first time I used it, I was really surprised with how it works. It's such an easy device to use, takes so little time to set up, and gives you so much! It allows you to prepare all kinds of food such as meat, fish, vegetables, eggs at a very precise temperature... All this while retaining all the properties and flavor in the food itself.

What is low temperature cooking?

Low-temperature cooking is a cooking technique in which you cook food, but instead of doing it quickly at elevated temperatures, you do it for long periods of time, keeping the temperature constant for the entire time. We are talking about cooking that can go from 10 minutes (in foods that you could have done with other techniques in one), to 30 hours (and more!) in the case of red meat.

The great advantages of slow cooking is that much of the connective tissue in the meat gelatinizes, thus passing into the liquid and sauce of the stew. This change makes the flavor of the dish you get really intense, as well as its texture.

With this type of cooking, as it is so non-aggressive (you cook it at really low temperatures, normally between 60 and 90 degrees), you get vitamins and certain nutrients to be better preserved, being very nutritious and tasty foods.

To prepare this type of cooking, precise electrical appliances are used in terms of temperature, and also designed to consume very little energy during this process. In our case, we propose the WMF sous-vide and slow cooker, which allows you to cook slowly by immersion in water, and also has an accessory to cook in a low-temperature bain-marie.

Sous-Vide pot and slow cooker from WMF

Eggplants with burrata, tomato and rocket salad


  • 1 eggplant
  • Olive oil
  • Lemon zest
  • oriental spice mix
  • 1 burrata (200 g)
  • 6 cherry tomatoes
  • 60g rocket
  • 20 g of pine nuts
  • 50ml dark balsamic vinegar
  • Salt
  • Pepper
  • Sugar
  • 1 sprig of rosemary
  • 1 sprig of thyme
  • 1 small garlic clove, crushed


  1. Fill the WMF Sous-Vide cooker with water and preheat it to 85ºC.
  2. Wash and dry the eggplant. Cut it into slices approximately 1.5 cm wide, season with salt and oriental spices, vacuum pack it with the lemon zest and olive oil and cook it for 30 minutes in the sous-vide pot.
  3. Toast the pine nuts carefully in a pan , without adding any type of fat.
  4. Wash and dry the arugula, pour boiling water over the cherry tomatoes and carefully peel them.
  5. Fry the cooked aubergine slices in a pan, add the cherry tomatoes and thyme, rosemary and garlic. Place it in the center of a plate.
  6. Season the arugula with olive oil, balsamic vinegar, salt, pepper and sugar, and distribute it on top of the aubergine.
  7. Break up the burrata with your hands into small pieces and distribute them on top of the salad along with the pine nuts.

Ribs with oriental aromatic salad


For the Spare Ribs (for the ribs)

  • Pork ribs (800 g)
  • 1/2 tablespoon sweet paprika
  • 1/4 tablespoon smoked salt
  • 1/4 tablespoon brown sugar
  • 1/4 tablespoon chili powder
  • 1/4 tablespoon cumin
  • teaspoon ground black pepper
  • 1/4 tablespoon garlic powder
  • 3 tablespoons barbecue sauce

For the oriental aromatic salad

  • 100g carrots
  • 50 g of sliced ​​almonds
  • 30 g currants
  • 200 g red cabbage
  • 1 clove garlic
  • 50 ml of white wine vinegar
  • 2 tablespoons of olive oil
  • Parsley
  • Cilantro
  • Mint
  • Salt
  • Pepper
  • Sugar
  • cayenne powder

WMF sous vide bags


  1. Fill the WMF Sous-Vide cooker with water and preheat it to 67ºC.
  2. Wash the pork ribs and dry them carefully with kitchen paper. Add the spices rubbing with your fingers, vacuum pack and cook for 30 hours in the Sous-vide pot, at that low temperature of 67º.
  3. Next, heat the oven to 180ºC, remove the cooked ribs from the bag, reserving the sauce, and place them on a wire rack.
  4. Mix the sauce with the barbecue sauce, and boil it in a saucepan or pan until reduced by half (you will intensify its flavor).
  5. Finally, cover the ribs with sauce and cook in the preheated oven for 20 minutes.
  6. Peel and grate the carrots. Remove the outer leaves of the red cabbage and cut the rest into thin strips. Chop the currants and the aromatic herbs.
  7. Toast the sliced ​​almonds carefully in a frying pan without adding any type of fat, until they are golden brown. Mix by hand all the ingredients in a bowl with the salt, pepper, sugar and cayenne.
  8. Add the white wine vinegar and olive oil and mix again.
  9. Plate the salad, separate the ribs with the help of a knife and serve immediately.

creme brulee


  • 45 empty jam jars with lids
  • 150 ml of cream
  • 150 ml of milk
  • 25g of sugar
  • ¼ vanilla bean
  • 2 eggs
  • 1 egg yolk
  • 20g of sugar
  • 40g sugar
Kitchen Craft torch and two proposals for presentation of the Crème Brûlée


  1. Preheat the WMF sous vide cooker with the slow cooker accessory to 90º C and add 1 cm of water to the tank.
  2. Add the milk, cream, sugar and vanilla bean to a saucepan and bring to a boil.
  3. Mix the eggs, egg yolk and sugar.
  4. Carefully add the hot milk and cream mixture to the egg mixture.
  5. Pass through a strainer and distribute among the 4 jam jars, close the lid and place it in the slow cooker for 60 minutes.
  6. Remove the jars and allow them to cool.
  7. Before serving, add brown sugar on top and caramelize it using a blowtorch .
Now you can enjoy this delicious menu!


JOSE said:

Tiene que estar todo buenisimo
Pero teneis que rectificar lo de los 45 tarros de mermelada.

Leave a comment