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Electric salt mill, stainless steel, 20 cm

Electric u'Select Salt Mill | In stock

With a single touch, the Peugeot Elis Sense u'Select electric salt mill lights up to deliver freshly ground salt.

 

New sensations and high tech performances

Amateurs of cooking and high-tech instrument will appreciate the performance of the Peugeot Elis Sense mills. Fast and quiet, featuring a serious stainless steel and acrylic design, this advanced mill will start instantly as you touch the body and top simultaneously. Let the LED light guide you through the process for total control of the output. Elis Sense is equipped with the u’Select patented grind control system, used for precise adjustment of the grind size. Choose from six grind settings or anywhere in between to find the right coarseness. This ultimate high-tech gift comes with a spice vial filled with salt that doubles as a measuring cup and funnel. When technology supports gastronomy, it is pure pleasure!


 

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x $219.00 = $219.00

Random Recipe

Ingredients Butternut Squash, Spinach and Goat Cheese Lasagna Directions

Butternut Squash, Spinach and Goat Cheese Lasagna


1 box oven-ready lasagna noodles (or fresh lasagna)
1 butternut squash, peeled, seeded and cubed (about 6 cups/850g)
2 Tablespoons extra virgin olive oil
Salt and black pepper
6 Tablespoons (80g) unsalted butter
2 cloves garlic, minced
8-10 fresh sage leaves + extra for serving
1 sprig fresh rosemary + extra for serving
1/4 cup (30g) all-purpose flour
2 cups (50 cl) vegetable broth, lukewarm
2 cups (50 cl) whole milk, lukewarm
1/4 teaspoon nutmeg, freshly grated
1 cup (250g) whole milk ricotta cheese, at room temperature
2 cups (500g) fresh goat cheese, at room temperature, divided + extra to sprinkle
1 cup (130g) shredded cheese (such as shredded mozzarella), to sprinkle
4-5 cups (120-150g) fresh baby spinach

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, toss together the diced butternut squash with olive oil, salt and pepper. Transfer to the prepared baking sheet and roast in the oven for 25-30 minutes or until tender, stirring every so often to ensure squash is roasted evenly.
3. Transfer to a shallow dish and mash the roasted butternut squash with a fork. Stir in the ricotta with 1 cup of the fresh goat cheese. Season with salt and pepper and stir well.
4. Prepare the bechamel: heat the butter in a large skillet over medium heat. Add minced garlic, sage, rosemary, and cook until the butter begins to brown, about 2-3 minutes. Remove the sage and rosemary from the skillet. Whisk in the flour and cook for about 1 minute. Slowly pour in the milk and broth, whisking until combined. Add the nutmeg, salt and pepper. Adjust seasoning as needed.
5. Bring bechamel to a boil and stir for a couple of minutes. Add the remaining cup of goat cheese and stir until melted. Add spinach and stir until wilted. Remove from the heat and set aside.
6. Lightly butter a 8×8 inch (21,7 cm) baking dish. Spread one layer of the bechamel with spinach in the bottom of the dish, cover with lasagna sheets, and spread a layer of the mashed butternut squash. Sprinkle some grated cheese and extra goat cheese on top, and cover with more bechamel.
7. Add another layer of lasagna and repeat: spread one layer of mashed butternut squash, sprinkle some cheese over, add one layer of bechamel. Repeat one more time if needed, and finish with a layer of bechamel. Sprinkle the remaining grated cheese on top and bake for 45 minutes or until slightly golden-brown in surface. Let stand 5 minutes and enjoy!

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