Low temperature and slow cooker recipes

I think today's dish could be a discovery for many. I'm not bringing you a recipe, but a complete menu with recipes made in a slow-cooker . I hope you enjoy this delicious vegetable frittata, veal with creamy mushroom sauce and, for dessert, a very smooth and 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 has pleasantly surprised me.

The first time I used it I was amazed at how it worked. It's such an easy-to-use appliance, it takes so little time and it 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.

You can cook in several ways with the WMF Sous-Vide:

• with vacuum cooking bags (by immersing the food in hot water, vacuum cooking);
• by placing the food in airtight jars and submerging them in water;
• or as if you were cooking in a bain-marie in the container that comes with the Sous-Vide machine itself (the Slow Cook accessory for slow cooking). Fill the basket with meats and vegetables and put it in the machine.

It's wonderful to cook in it! The hot water surrounding the tray heats and cooks what you have in it. Gradually, progressively , without ever raising the temperature too much (up to 90º at most), and maintaining all the flavour and properties of the food.

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

With this machine I feel that when I cook I do it in the healthiest and most delicious way possible. It is one of the most efficient kitchen appliances I have come across lately! I encourage you to try it and I am sure you will fall in love with it. And if not, let me know. Take note of this menu, as it is finger-licking good.

WMF Sous-Vide and Slow Cooker

Jarred Vegetable Frittata

Ingredients

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

Preparation

1. Preheat the slow cooker to 80°C and fill the slow cooker insert with 2cm of water.
2. Wash, dry and clean the vegetables, removing the core of the zucchini. Chop them finely.
3. Heat a frying pan with the olive oil and fry the vegetables gently for a few minutes.
4. Season with salt and pepper and add the chopped parsley. Mix well and divide the mixture evenly among the jam jars.
5. Using a mixer, mix the eggs and goat cheese until smooth. Season with salt and cayenne pepper and divide among 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 an hour, the egg will be set and the frittata will be ready. You can now serve these delicious jars of vegetable frittata or take them to work!

Veal with creamy chanterelle sauce and spaetzle

(Presentation photo at the end of the post.)

Ingredients

For the veal:

• ½ veal hip (approx. 600 g)
• A little 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 tbsp chopped parsley
• Pepper
• Salt
• Sugar

For the Spaetzle*

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

• Nutmeg

Preparation

1. Fill the WMF slow cooker with water and preheat it to 55° C. Meanwhile, heat a frying pan over medium heat.
2. Wash the veal with cold water and dry it carefully. Apply a few tablespoons of oil to the pan and quickly sear the meat on both sides. Allow it to cool and then vacuum-seal it with the clarified butter (using a vacuum sealer ).
3. Place the vacuum bags in the slow cooker. Cook 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.
6. Add the onions and fry for 2 more minutes. Season with salt and pepper and pour over the beef stock and cream until it comes to a boil over medium heat. Let it simmer for 5 minutes. Season with salt and pepper again to taste.
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 obtain a homogeneous dough.
8. In a saucepan, bring 2 liters of water to a boil with plenty of salt.
9. Pour the spaetzle dough 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 well using a colander.
10. Heat a frying pan, remove the cooked beef from the vacuum bag, fry it in a little butter and then cut it into slices. Quickly fry the spaetzle in the butter to warm them up again.
11. Serve the veal rump and spaetzle, topping them with the creamy chanterelle sauce. Finally, you can garnish with chopped parsley on top. Enjoy!

Crème brûlée

Ingredients

• 45 empty jam jars with lids
• 150 ml of cream
• 150 ml of milk
• 25 g of sugar
• ¼ vanilla pod
• 2 eggs
• 1 egg yolk
• 20 g of sugar
• 40 g of sugar

Preparation

1. Preheat the WMF slow cooker with the slow cooker accessory to 90°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, stirring constantly to prevent the egg from curdling.
5. Strain through a sieve and distribute the cream between the 4 jam jars. Close the jars with their lids and place them in the slow cooker for 60 minutes.
6. Remove the jars and allow to cool.
7. Before serving, sprinkle brown sugar on top and caramelize using a blowtorch.

Proposed presentation of veal with creamy chanterelle sauce and spaetzle and presentation of Crème brûlée