Pepper Mill with Crank Handle in natural wood, 18 cm
With the u’Select system allowing highly precise grinding adjustment and its contemporary ergonomic shiny metal handle, the Isen pepper mill revisits the lines of historic Peugeot mills, with a touch of modernity.
The beauty of movement
This manual pepper mill with a natural finish is part of the Isen collection. Its design combines the modernity of shiny metal and the warmth of beechwood. Produced in Franche-Comté workshops, this mill with a handle allows you to grind your favourite pepper effortlessly and precisely. The u’Select patented grind adjustment system located at the base of the mill allows you to select from 6 different grind sizes and provides even grinding. This manual pepper mill is equipped with a Peugeot mechanism in steel, Made in France, which comes with a lifetime guarantee. And to complete the pair, combine it with the Isen u’Select natural salt mill. There is also a matt black option (not available in Australia).
Carrot Soufflé with Cumin
2.2 pounds (1 kg) carrots,
peeled and sliced
8 large eggs, white and yolks apart
1 stick + 1 Tablespoon (125g) unsalted butter
1/3 cup + 1 Tablespoon (50g) all-purpose flour
1 ¼ cup (30 cl) milk
3 Tablespoons Emmental cheese or other hard cheese, grated
½ teaspoon ground cumin
Salt and freshly ground black pepper
*or 26.5 ounces (750g) mashed carrots
1. Preheat the oven to 390°F (200°C) and grease a 2.2 qt soufflé dish with butter.
2. In a large saucepan, cook the carrots in a large volume of salted water for about 20-30 minutes, or until fork tender. Drain and mash carrots.
3. Add the egg yolks to the carrots and stir well.
4. Make the béchamel sauce: melt butter in a small saucepan. Add flour, and let the mixture thicken for a couple of minutes, whisking constantly. Gradually pour the milk and keep whisking until thickened. Season with cumin, salt and pepper, and add the grated cheese. Add the mixture to the carrot mash and stir well.
5. Beat egg whites with an electric hand mixer until stiff. Fold into the carrots, running the spatula straight down the bottom of the bowl, then flipping the batter over. The egg whites should be all mixed in, but there should be some lumps of stiff egg white still visible.
6. Pour the batter into the prepared soufflé dish and bake in a water-bath for about 40-50 minutes. Remove from the oven and eat immediately, with a side of salad.