Today you are in luck! I do not bring a recipe, but three: a complete menu of the most delicious, preparing the three dishes with a kitchen machine that has surprised me from the first moment. 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 going back to the routine. Ains..., Welcome autumn! As a first course we propose some aubergines with burrata, tomatoes and arugula , a simple but round dish. Second, some ribs with oriental salad (You will see what meat is achieved by cooking it slowly!). And for dessert, 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 that I like the most about this menu is that it is made with the WMF Sous-Vide cooker and slow cooker . The first time I used it I was really surprised with its performance. It's such an easy-to-use device that takes so little time to prepare 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 of the food itself.

What is low temperature cooking?

Low temperature cooking is a cooking technique with which you cook food, but instead of doing it quickly at high temperatures, you do it for long periods of time and keeping the temperature constant during all that time. We are talking about cooking that can range 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 meats.

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

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

To prepare this type of cooking, precise electrical devices 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 submerging in water, and also has an accessory to cook in a bain-marie at low temperature.

Sous-Vide and slow cooker from WMF

Aubergines with burrata, tomato and arugula salad


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


  1. Fill the WMF sous-vide cooker with water and preheat it to 85º C.
  2. Wash and dry the eggplant. Cut it into slices about 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 peel them carefully.
  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. Dress the arugula with olive oil, balsamic vinegar, salt, pepper and sugar, and distribute it on top of the aubergine.
  7. Break the burrata with your hands into small pieces and distribute them over the salad together with the pine nuts.

Ribs with aromatic oriental salad


For the Spare Ribs (for the ribs)

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

For the aromatic oriental salad

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

WMF sous vide bags


  1. Fill the WMF sous-vide cooker with water and preheat it to 67º C.
  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 180º C, 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 frying pan until it is 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 aromatic herbs.
  7. Toast the sliced ​​almonds carefully in a frying pan without adding any type of fat, until golden brown. Mix all the ingredients in a bowl with the salt, pepper, sugar and cayenne by hand.
  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
  • 150ml cream
  • 150 ml of milk
  • 25g sugar
  • ¼ vanilla bean
  • 2 eggs
  • 1 egg yolk
  • 20g sugar
  • 40g sugar
Kitchen Craft torch and two presentation proposals for Crème Brûlée


  1. Preheat the WMF sous vide cooker with the slow cooker attachment to 90°C and add 1 cm of water to the tank.
  2. Add the milk, cream, sugar and vanilla pod 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 jars of jam, close the lid and place it on the slow cooker for 60 minutes.
  6. Remove the jars and let them cool.
  7. Before serving, sprinkle brown sugar on top and caramelize 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.

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