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Pepper mill in black gloss finish, 18 cm

Paris u'Select Pepper Mill | In stock

With its very classic shape, the Paris u’Select 18 cm pepper mill has become ultra-trendy in the black gloss finish version.

 

An ultra-stylish glossy finish

Fans of art objects adore it! Do you love to receive and adorn your table with trendy stylish objects? Choose the Paris u’Select 18 cm pepper mill in a black gloss finish. In its intense and lustrous black finish, the mill will bring an ultra-refined touch to your table. The curved silhouette makes it easy to grip. As elegant as it is functional, this manual pepper mill is equipped with a highly practical grinding adjustment system. Everyone knows that the coarseness is a key feature. Very finely ground pepper will bring out its spice whereas coarser grinding will bring out aromas of the pepper. With the u’Select adjustment system and its 6 grinding settings (1 for finest, 6 for coarsest) you will very easily select the right coarseness for your meals.


 

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Random Recipe

Ingredients Quick Greek-style Lamb Moussaka Directions

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)

Cheese Sauce:
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.