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- Renewable and recycled
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- Kitchen utensils in bio-material
- Food storage in bio-material
- Tableware in bio-material
- Recycled material
- Recycled material
- Storage in recycled material
- Storage in recycled material
- Stylish storage baskets
- SmartStore™ Collect in recycled material
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- Material of old fishing nets
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Cauliflower tempura & lime aioli
Cauliflower tempura is a tasty vegetable dish, for the preparation of which the GastroMax Chef's colander spoon is a particularly handy tool!
Cauliflower tempura
2 eggs
3,5 dl sparkling water
3 dl wheat flour
2 dl Maizena corn flour
1 teaspoon salt
1 cauliflower
Sunflower oil
Method:
1. Cut down the cauliflower to approx. 4 cm x 4 cm pieces and blanch the pieces for a minute or so
2. Mix well together all the tempura batter ingredients in a bowl
3. Dip the cauliflower pieces in the tempura batter
4. Deep fry the cauliflower approx. 3 minutes in 180°C sunflower oil
5. With the help of a colander spoon, pick up the golden cauliflowers and place on top of kitchen paper towels
6. Season with salt
Lime aioli
3 dl rapeseed oil
1/2 lime’s juice
1 teaspoon Dijon mustard
1 teaspoon salt
1 egg
Method:
1. Place all the ingredients to a high dish, where a hand blender fits into
2. Run the hand blender with full power lifting it simultaneously up the dish until the mixture becomes mayonnaise
3. Check the flavor
For serving
Fresh coriander
Fresh lime
Fresh chili
Sesame seeds
This recipe was developed by the Culinary Team of Finland.