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. Sprinkle parmesan cheese and cashew nuts on top. Done!

Soup – Label C:

Fill a large pot with water and bring to a boil. Carefully separate the vacuum bag with soup from the one with olive oil, without puncturing either of them. Then place the vacuum bag with the soup into the water and let it boil for 30 seconds, then turn off the stove and set a timer for 8 minutes. Serve into a bowl, add the desired amount of the beetroot vinegar & olive oil mixture and garnish with capers and dill. Slurp away!

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

Main – Label D:

Preheat your oven to 160°C, take your paper cup labeled D and remove the sorrel – you will need it later for garnish. Then place all the vegetables on a tray or ceramic form and roast in the oven for 8 minutes. In the meantime use the same large pot with water and bring to a boil. Place the vacuum bag with the meat or spinach dumplings 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!

Start your plate with the veggies, add the sorrel and add drops of the cardamom yogurt everywhere. Next, plate your meat or dumplings and top off jus. Enjoy!

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

Dessert – Label E:

Remove the lid of the cheesecake cream and garnish with poppy seed crunch. Easy as that!