HOW TO:

You will need:
– 1 large pot
– a regular kitchen oven
– 1 small tray or ceramic form for the veggies
– scissors or small knife to open the bags
– a fork and a few large spoons always come in handy
– kitchen towel

Brioche & Butter – Label A:

Simply serve! You can also wet the brioche a little with your hands and toast in the oven for 5 minutes at 180°C.

Salad – Label B:

For the salad, pour marinade into the paper cup, close the lid and shake. Take your plate and serve the salad. Add olives and kumquats and garnish with tapioca chips. Done!

Main – Label D:

Preheat your oven to 200°C and use the same large pot with water and bring to a boil. Place the vacuum bag with both purees, and optionally the meat and jus, into the water and let it boil for 30 seconds, then turn the heat to low and simmer for 8 minutes. Best to set a timer, the meat should not cook longer than 8 minutes!
Afterwards place all the vegetables on a tray or ceramic form and roast in the oven for 5-8 minutes. If you don’t have an oven you can also use a pan and stir-fry them on medium to high heat.
Start your plate with the purees, carefully separate the vacuum bags without puncturing either of them, then cut a corner and squeeze out the sweet potato puree and the red currant puree. Using a large spoon mix and spread them onto the plate, add the asparagus and wild broccoli, then the meat or zucchini blossoms. Finish off with jus or salsa and garnish with smoked almonds. Enjoy!

Tip: heat up your plates in the oven for 5 minutes at 50-60°C.

Dessert – Label E:

Remove the lid of the brownie with rhubarb and garnish with hazelnuts and nougat crumbs. Easy as that!