1. Beginners guide to use leftovers

    In the age of convenience it’s easy to forget things. Until you’re faced with some unknown horror in the back of your refrigerator. Some unidentifiable something or other that has evolved into another life form. The Leftovers. Sometimes you buy food with the intention of making something in particular which gets postponed and then it goes bad; or you didn’t need all of what you bought. If there is a supermarket out there that sells celery by the stalk or…

  2. Vacuvita Chef: Cheese tart with peach jelly

    Peaches are one of the most flavored and juicy fruits out there and this week I was lucky to probably find the last harvest of this year. They can be used in a huge variety of dishes but work best in deserts. So this time I thought about stepping away from the classic cheesecake and make a tart instead with cheese and peach jelly. Vacuvita TIP: Buy extra peaches, vacuum seal it (peeled and sliced) in a Vacuvita bag and…

  3. What’s ‘in’ this autumn

    With fashion week drawing near many of us are anxious to see the showcase of new trends from emerging artists and designers all over the world. The most classic and cutting edge of all fall collections however, comes from Nature. Her bold colour palate never fails to impress even the most cynical among us. Besides the changing of the leaves a lot more goes on in the autumn showcase, that we don’t even realise. With every changing season her new…

  4. Make sushi the proper way

    Sushi recipe by Vacuvita

    Sushi. We wouldn’t go so far to sat that it’s easy but it’s not too hard. It is however what you call a labour of love. It requires patience, and understanding and fresh clean ingredients. The food originated from Japan and has become exceedingly popular in recent years allowing for hordes of ‘all you can eat’ sushi joints and ready-made supermarket produce. While the idea is nice and they’re bringing sushi to the masses it’s also being filled with preservatives…

  5. The ultimate cherry pie challenge

    homemade cherry pie vacuvita

    Life is like a bowl of cherries until you’re faced with some trivial problems like metric conversion. Set your heart on making a particular recipe and you pull out your measuring utensils and are met with frustration and confusion. Your instruments are metric. . . your recipe is imperial or vice versa. . . and now what? What is a cup and how can you be expected to know how to convert this information without ruining this cherry pie you’re craving…

  6. Next level picnicking with Vacuvita

    fresh food picnic vacuvita

    Ever wanted to go on a picnic with a friend, your partner or loved one? Painstakingly you’ve planed a meal and thoughtfully placed it into little plastic boxes, stacked and transported everything to the perfect spot. The place with the perfect view over the park and the fountain, were you plan to eat a nice meal and watch the sunset and fireworks. Or it was a beautiful sunny day when you wanted to hit the beach? You planned and packed…

  7. Foie Gras pâté for culinary delight

    foie gras sous vide recipe

    Foie Gras is a luxury food item that is made of the liver of a duck or goose, popular the world over for its rich, buttery and delicate texture unlike any other liver. It is typically sold whole and then can be prepared as a mousse, parfait or (our favorite) pâté. Foie gras is difficult to find in many countries and should only come from a farm that has found a sustainable way of making it, without force-feeding. Should you get…

  8. Sophisticated French macarons in easy steps

    macarons recipe vacuvita

    French macarons are delicate weightless cookies with a crunchy exterior which gives way to a sticky, chewy texture in your mouth and can be filled with anything from frosting and caramel to curd and ganache. They are delicious and at €2 a piece they are pricey but they are worth it. Just on the off chance though that you wanted to try your hand at a centuries old patisserie technique though, we’ve done the honour of finding you a nice…

  9. Creme Brûlée en sous vide a la Vacuvita

    creme brulee sous vide vacuvita

    Creme Brûlée is an English dessert (with a french name) which translated means ‘Burnt Cream’. It’s a custard based vanilla flavoured treat with a candied layer of burnt caramel on top. We at Vacuvita have found a nice little recipe of a delectable dessert using your sous vide machine and some mason jars. Here’s what you’ll need: 6 small mason jars 160g egg yolk (if you follow our blog you may have some in your freezer) 90g fine granulated sugar,…

  10. Vacuvita Chef: Easy Pavlova for summer days

    pavlova recipe vacuvita

    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,…