Chef Sanny Lind were cooking an amazingly nice lunch today at the OBH Nordica luncheon. We had tomato risotto, scallops, chicken and for dessert a vanilla panacotta. He had use the OBH Nordica sous vide machine for the veggies and the chicken. And he had used the OBH Nordica actifryer for the chocolate at the … Fortsätt läsa OBH Nordica