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Pepper mill in natural wood, 40 cm

Paris u'Select Pepper Mill | Out of stock

The Paris u’Select 40 cm natural pepper mill is iconic. It echoes the classic style of the Paris mill created in 1987 and incorporates the latest grinding control function.

How can you resist?

 

An iconic style

With the Paris range, Peugeot is offering an exclusive collection in which each mill is produced in noble materials such as wood, in the classic colours of the past or revisited completely for greater modernity. Here the Paris model maintains all of its authenticity and simplicity, painted in its natural shade, reminiscent of the original colour of the beechwood of which it is composed. The Paris u'Select 40 cm natural pepper mill is an emblematic model. Its majestic size, its curved silhouette and its patented u’Select grind control system make it an ideal mill for use in the kitchen.

 

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x $179.00 = $179.00

Random Recipe

Ingredients Quick Greek-style Lamb Moussaka Directions

Quick Greek-style Lamb Moussaka


Preparation time: 20 minutes
Cooking time:
60 minutes
Total time:
1 hour 20 minutes

Ingredients for one rectangular Appolia dish 32cm:

2 small eggplants. trimmed both ends and cut into 1/2 cm thick slices
100 ml extra virgin olive oil
1 large onion, chopped
500 g jar of red pesto sauce
10 g chopped fresh oregano
200 ml red wine (or lamb stock)

Cheese Sauce:
200 g natural Greek yogurt
2 eggs, beaten
50 g Grana Padano, finely grated

1. Preheat the grill to high. Line a large grill rack with foil and arrange the aubergine slices over it in a single layer. Mix the oil with a little salt and freshly ground black pepper and brush half over the eggplant. Grill for 3-4 minutes, or until golden. Turn the slices, brush with the remaining oil and cook for a further 3-4 minutes, or until golden. Reserve.
2. Preheat the oven to 190°C, gas mark 5. Heat a wide pan, add the onion and lamb and fry gently for 10 minutes until browned. Add the pesto, oregano, red wine or stock and some freshly ground black pepper. Simmer for 2-3 minutes or until piping hot.
3. Arrange a third of the grilled aubergine slices in the base of a 1.8-litre, shallow ovenproof dish. Spoon half the meat sauce over the top. Layer with half the remaining slices and the rest of the sauce. Place the rest of the slices on top.
4. Beat together the yogurt, eggs and all but 2 tablespoons of the cheese. Spread over the aubergines and sprinkle with the reserved cheese. Bake for 40 minutes or until golden brown and piping hot.

Serve with a salad of chopped tomatoes and cucumber, sliced red onion, feta, Kalamata olives and the reserved oregano leaves, dressed with a little extra virgin Greek olive oil and lemon juice.