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Salt mill in Passion Red Gloss Painted Wood, 10 cm

Bistro Manual Salt Mill | Out of stock

Inspired by the original design made in 1874, the Bistro salt mill is a companion for every occasion. This gloss version is sure to get noticed!

 

A red mill (Moulin Rouge!), with passion

As devotees of the brand know, the Bistro model is the first in a long line. Still made in France, it is equipped with the Peugeot steel salt mechanism, which comes with a lifetime guarantee. You can use the knob on the head of the mill to easily adjust the salt grinding, between fine and crunchy. This model, clad in magnificent passion red gloss, is part of a collection of 8 gourmet colours. —Made in France —PEFC™ wood, from French forests —Radiant colour and shining finish —To be combined with the other colours of the Bistrorama collection, to create black-and-white or two-colour duos of mills —Mechanism with a lifetime guarantee —Mill guaranteed for 5 years —For grinding dry salt crystals (rock salt) up to 4mm in size. —Do not use for sea salt, wet salt, or dried wet salt -The perfect gift to treat yourself or others.


 

x $64.00 = $64.00

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.