FinaMill

This is how you simply turn an ordinary burger into an experience that your friends will be talking about next weekend. Minimum ingredients, maximum flavor. Ingredients  450 g of ground beef (80% lean) 1 teaspoon anchovy paste or 1 tablespoon Worcestershire sauce Freshly ground black Kampot pepper to taste (preferably from FinaMill Pepper Pod) 1 tablespoon ground dried garlic (FinaMill Everyday Pod) 1 teaspoon ground allspice (FinaMill Dried Herbs+ Pod) 1 teaspoon ground dried ginger (FinaMill Everyday Pod) Salt to taste or ½ teaspoon (FinaMill Everyday Pod) Procedure Put all the ingredients into a bowl and mix well. Shape the mixture into classic burgers about 2 cm thick. Grill (or fry in a pan) until you reach the desired degree of doneness – rare, medium, or well done, as you like it.

Ingredients (for 1 baking tray) 1 cup of cherry tomatoes (approx. 250 g) Extra virgin olive oil Italian seasoning (see below), preferably freshly ground from FinaMill Dried Herbs+ Dried garlic – preferably freshly ground from FinaMill Everyday Pod Salt – freshly ground White Kampot pepper – freshly ground from FinaMill Pepper Pod   Homemade Italian seasoning (blend for the grinder) 1 tablespoon dried basil 1 tablespoon dried thyme 1 tablespoon dried rosemary 1 tablespoon dried marjoram 1 tablespoon dried parsley 2 tablespoons dried oregano 1 teaspoon chili flakes (optional – only if you like it spicy) Procedure:Mix all the dried herbs in a bowl. Pour the mixture into the FinaMill grinder (Dried Herbs+ module) and grind directly onto the tomatoes. Procedure – Roasted cherry tomatoes Preheat the oven to 220 °C. Place the tomatoes in a baking dish or on a baking tray. Drizzle them with olive oil. Grind Italian seasoning, garlic, salt, and Kampot pepper over them. Mix everything thoroughly so the tomatoes are evenly coated. Bake for 15 minutes in the upper third of the oven. Turn on the grill (broiler) and let the tomatoes char slightly until they start to have black blisters – but watch them carefully so they don’t burn. Serve with pasta, rice, or simply on bread. Don’t forget to use the juice left at the bottom of the baking dish – that’s liquid gold.

Ingredients  60 ml of pure Canadian maple syrup 2 tablespoons of spicy brown mustard 2 tablespoons of melted butter 1 teaspoon of sweet paprika 8 boneless, skinless chicken thighs (about 700 g) 450 g small red potatoes, halved 450 g carrots, peeled and sliced diagonally (about 1.5 cm thick) 1 onion, chopped (about 1 cup) 1/2 teaspoon dried garlic (crushed or ground – ideally freshly ground in a FinaMill) Salt to taste (ideally freshly ground) Freshly ground black Kampot pepper  1 tablespoon chopped fresh tarragon Instructions Preheat the oven to 220 °C. In a bowl, mix the maple syrup, mustard, butter, paprika, garlic, salt, and pepper. Arrange the chicken thighs in the center of a large baking tray and brush them with 2 tablespoons of the maple mixture. In a bowl, mix the potatoes, carrots, and onion with the remaining maple marinade until evenly coated. Spread the vegetables around the chicken on the tray. Bake for 25 minutes, or until the meat is cooked and the vegetables are tender. Finally, sprinkle with chopped tarragon and serve.