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Pepper mill in chocolate finish, 30 cm

Paris u'Select Pepper Mill | In stock

The Paris u’Select 30 cm pepper mill is appealing with its warm colour and its curved silhouette. With its classic shape and ingenious function, this mill is a natural accompaniment when you are seasoning your meals.

 

An emblematic item

If Peugeot is known in the world of the culinary arts, it is first and foremost due to its emblematic Paris pepper mill. The preferred pepper mill of chefs is an essential item from the Peugeot range. Available in many sizes and colours, it is appealing with its slender curved shape, and perfect ergonomics. Easy to use, this chocolate finished manual pepper mill is a practical and functional seasoning instrument. Equipped with the u’Select grinding adjustment, patented by Peugeot, it will help you to easily choose the pepper coarseness that best suits the meals that you have planned. Very fine grind will bring out the spice of the pepper, whereas coarser grinding will highlight its aromas.


 

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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.

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