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Salt mill in black gloss finish, 18 cm

Paris u'Select Salt Mill | In stock

With its highly classic shape, the Paris u’Select 18 cm salt mill has become an ultra-trendy instrument in the black lacquer finish version. A best-seller of the Peugeot collection.

 

An ultra-stylish glossy finish

Are you deco fans? You’ll love the stylish, trendy Paris u’Select salt mill in the black glossy finish. In its intense and lustrous black finish, the mill will bring a refined touch to your table. The curved silhouette makes it easy to grip. As elegant as it is functional, this manual salt mill is equipped with a highly practical grind control system, called u’Select. With this control system and its 6 grinding settings (1 for finest, 6 for coarsest) you will very easily select the right grinding size for your meals.


 

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Random Recipe

Ingredients Carrot Soufflé with Cumin Directions

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.