Salt mill in carbon body, 12 cm
The 12 cm - 4 3/4" high Carbon Line salt mill is a must-have for the table.
An exclusive design to complement any contemporary table
The Carbon Line salt mill features a new highly contemporary design with a daring, yet eye-catching combination, namely an aluminium body whose striations play with the light and whose colour perfectly matches the subtly metallic graphite colour of the wooden top (PEFC-certified). The mill is manufactured in France and reflects Peugeot's expertise: the steel mechanism is specially engineered for dry salt and comes with a lifetime warranty, while the button offers a simple and effective way of adjusting the grind setting (the more the button is screwed, the finer the grind). - 12 cm - 4 3/4" model - perfect for use on the table - Made in France - Wood sourced from French PEFC™-certified forests - Mechanism with a lifetime warranty - Five-year warranty for the mill - For grinding dry salt (rock salt) with a crystal size of less than or equal to 4 mm - Grind adjustment button: the more the button is screwed, the finer the grind, and vice versa - Ready to use: salt crystals included - Do not use wet sea salt (even dried).
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)
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.