Sous-vide beef with sauté of forest mushrooms

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Preparation: 1. Rub the beef tenderloin with olive oil, season with pepper and 2 cloves of garlic. Place the beef in a large vacuum

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Grilled asparagus salad

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1. In a small bowl, combine the mozzarella, yoghurt, onion and 3 tablespoons of olive oil. Season with salt and pepper. Set aside. 2.

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