1. Vacuvita Chef: Easy Pavlova for summer days

    Question: What do you do with the egg whites that remain after you make mayonnaise? Answer: FREEZE THEM! Yeah, they can be frozen as already discussed in a previous blog. And when you get many, it is time for a delicious cake. Bake a Pavlova! Preparation: Bring 10 egg whites to room temperature and beat until stiff. Gradually add in 200g of powder sugar and 15ml of lemon juice and mix until the meringue becomes glossy. To form the meringue,…

  2. Homemade Argentinian chimichurri sauce

    With barbecue season upon us it’s time we had a serious talk about barbecuing and barbecue culture. On the most part people mean well, they have the right idea. Cook meat over fire, eat meat. This assuming you’re even into meat. Thats none of our business here at Vacuvita. We are here to speed up your prep work and help you clean up and store your leftovers. When barbecuing you need to stay with your food. One can not simply walk…

  3. Five tips to reduce food waste

    In addition to using our revolutionary and stylish vacuum system, we at Vacuvita would also like to share with you a little common sense to optimally use and keep your food, as well as save you a little money. Let’s talk about your groceries, the fridge and yesterday’s leftovers! Be Mindful. Plan your meals. Make a list and stick to it! Eat the food. Keep track of what you have in stock and use it! Don’t let things go to waste…

  4. Delictable Sous Vide Salmon à la Vacuvita

    The sous vide method of cooking is a technique dating back to the late 1700’s which translates literally to ‘cooking under pressure’. With that in mind sous vide cooking and Vacuvita are the perfect marriage in consumerism and culinary prowess. What we like about this method of cooking is that it preserves all of the vitamins and nutrients in your food. Furthermore it preserves all of the flavour. So when you cook your fish you’re not losing anything. Many people choose…

  5. Waste not, Want not – Freezing Eggs

    Many recipes call for either yolks or whites. How many times have you washed egg whites down the drain while only using the yolk; like in pasta carbonara? How often have you thrown away 6 perfectly good tediously separated yolks after using the whites for meringue? So much waste! Think of the times you thought you had eggs but didn’t and had to drop everything and to go to the supermarket; infuriating. Did you know that in a home freezer,…

  6. The Simple Way to Prepare Baby Food

    Buying baby food is expensive. People want the best for their children and the big companies know this. Making baby food at home is simple and cheap. Prepare the food, let it cool and toss it into a blender. Choose your ingredients according to your baby’s age and as your baby’s palate develops and mix flavors as your creativity sees fit. This is a simple technique for making pure natural homemade baby food which works well for making purees from any…

  7. Vacuvita Chef: Every Za’atar has its Hummus

    I have discovered za’atar for a while now and since then I cannot quit eating it. That interesting combination of sesame, lemon and spices reminds me of my fascination with the flavors of the Middle East. Ingredients 10 tablespoons of sesame (seeds) 5 tablespoons of oregano 5 tablespoons of marjoram 3 teaspoons of basil 3 teaspoons of thyme 2 tablespoons of sumac 2 lemons Use only dry condiments! Combine the oregano, marjoram, basil and thyme and heat in a nonstick…

  8. Classic Marinara Sauce for Busy Days

    We all lead busy lifestyles in one way or another. The world is getting smaller and competition is getting tougher and we all have to put in the hours to make the difference. Whether you’re a corporate lawyer or a busy mother of three. Between work, school, social and home it seems like sometimes there just aren’t enough hours in the day and we usually end up suffering too keep up with life in the fast lane. One of the…

  9. How to Store Potatoes

    We all want to be economical, right? We want to strike while the iron is hot and get the best deal on everything we can. But what happens when you end up with 10 kilos of potatoes? Classic storage methods state that you can put them in a cool, dry and dark place and they will stay fresh. It seems easy by design but can still be tricky because when not stored properly, your potatoes could go to waste. Fortunately,…

  10. Vacuvita Chef: Couscous Cakes with Salmon

    The kitchen is the place where I manage to best put my imagination into practice. I could stay there for hours as every moment is an opportunity to experience a new combination! I enjoy couscous in any form and this time I combined it with chickpeas to get some flat savory cakes to accompany a piece of salmon, all covered with red pepper cream sauce. The ingredients SALMON – 200g salmon fillet – Juice of half a lemon – Salt…