Low temperature and slow cooker recipes

I think today can be a discovery for many. I do not bring a recipe, but a complete menu with recipes made in a pot at a low temperature . I hope you enjoy a lot with this delicious vegetable fritatta, a veal with a creamy mushroom sauce and for dessert a softest and most delicious crème brûlée.

The result of these recipes is possible thanks to the low-temperature cooking provided by the WMF Sous-Vide and slow cooking machine, a machine that pleasantly surprised me.

The first time I used it I was surprised with how it works. It's such an easy device to use , takes so little time, and gives you so much! It allows you to prepare all kinds of food such as meat, fish, vegetables, eggs, desserts... at a very precise temperature.

In the WMF Sous-Vide you can cook in several ways:

• with vacuum cooking bags (by submerging the food in hot water, cooking under vacuum);
• introducing the food in hermetic jars, and also submerging them in the water;
• or as if you were cooking in a bain-marie in the container that incorporates the same Sous-Vide machine (the Slow Cook accessory for slow cooking). You fill the basket with meat and vegetables, and insert it into the machine.

It's wonderful to cook there! The hot water that surrounds the tray is heating up and cooking what you have in it. Gradually, progressively , without ever raising the temperature much (at most up to 90º), and maintaining all the flavor and properties of the food.

I had been looking for a machine for a long time that would allow me to cook in a healthy way, but that would also respect the properties and nutrients of food. Who does not want to cook tastier and more aromatic dishes without losing vitamins and minerals and maintaining full control over the cooking temperature?

With this machine I feel that when I cook I do it in the healthiest and richest way possible. It's one of the most efficient kitchen appliances I've come across lately! I encourage you to try it and you will surely fall in love. And if not, you'll tell me. Take note of this menu, as it is scrumptious.

Sous-Vide pot and slow cooker from WMF

Vegetable Fritatta in Jar

Ingredients

• 4 empty jam jars with lids
• 1 red bell pepper
• 1 yellow bell pepper
• 1 zucchini
• 1 small red onion
• 1 tsp of chopped parsley
• 150 g fresh goat cheese
• 6 eggs
• Salt
• Cayenne pepper
• 4 tablespoons of olive oil

Preparation

1. Preheat the slow cooker to 80º C and fill the slow cooker accessory with 2 cm of water.
2. Wash, dry and clean the vegetables, removing the heart of the zucchini. Finely chop them.
3. Heat a frying pan with olive oil and fry the vegetables gently for a few minutes.
4. Salt and pepper them and add the chopped parsley. Mix well and distribute the mixture evenly among the jam jars.
5. Mix the eggs and goat cheese with a mixer until you get a homogeneous paste. Season with salt and cayenne pepper and divide between the jam jars.
6. Close the jars and cook them for about 60 minutes in the slow cooker accessory, as if you were making a bain-marie in the slow cooker accessory.
7. After the hour, the egg will be curdled and the fritatta is ready. You can now serve these delicious little jars of Vegetable Frittata or take them to work!

Veal with creamy chanterelle sauce and Spaetzle

(Introduction photo at the end of the post.)

Ingredients

For the veal:

• ½ hip of beef (approx. 600 g)
• a little bit of salt
• 1 Tbsp clarified butter

For the creamy chanterelle sauce

• 250 g chanterelles
• 1 small onion
• ½ tbsp butter
• ½ tbsp olive oil
• 100 ml of beef broth
• 250 ml of cooking cream
• 2 tablespoons chopped parsley
• Pepper
• Salt
• Sugar

For the Spaetzles*

• 3 medium eggs
• 150g of flour
• Salt
• Pepper

• Nutmeg

Preparation

1. Fill the WMF Slow Cooker with water and preheat to 55ºC. Meanwhile, also heat a frying pan over medium heat.
2. Rinse the veal under cold water and pat dry carefully. Apply a few tablespoons of oil in the pan and quickly sear the meat on both sides. Let it cool and then vacuum pack it together with the clarified butter (with the help of a vacuum packer ).
3. Put the vacuum bags in the slow cooker. Cook it for 3 hours.
4. Peel and finely chop the onion, clean the chanterelles and cut them in half if they are large.
5. Heat the butter and olive oil in a frying pan and fry the chanterelles for 3 or 4 minutes, until golden brown.
6. Add the onions and fry for 2 more minutes. Season with salt and pepper and pour over the veal broth and cream until it boils over medium heat. Let it boil for 5 minutes. Season again to your liking.
7. For the spaetzle, put the flour in a bowl, add salt, pepper and nutmeg. Add the beaten eggs and stir with a spoon from the inside out, until you get a homogeneous mass.
8. In a saucepan, bring to a boil 2 liters of water with plenty of salt.
9. Pour the spaetzle batter directly into the boiling water using a spaetzle press. When the Spaetzle are done, remove them with a slotted spoon. Blanch them in cold water and drain them well with the help of a strainer.
10. Heat a frying pan, remove the cooked veal from the vacuum bag, fry it in a little butter and then cut it into slices. Quick fry the spaetzle in the butter to heat it up again.
11. Plate the veal hip and the spaetzle, covering them with the creamy chanterelle sauce. Finally, you can decorate with chopped parsley on top. To enjoy!

creme brulee

Ingredients

• 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

Preparation

1. Preheat the WMF slow cooker with the slow cooker accessory to 90º C, and add 1 cm of water to the tank.
2. In a saucepan, add the milk, cream, sugar and vanilla pod 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. Go stirring, so that the egg does not curdle.
5. Pass through a strainer and distribute the cream among the 4 jam jars. Close the jars with their lid and place them in the slow cooker accessory for 60 minutes.
6. Remove the jars and allow them to cool.
7. Before serving, add brown sugar on top and caramelize them using a blowtorch.

Suggested presentation of the veal with creamy chanterelle sauce and spaetzle and presentation of the Crème brûlée