This polenta, rich in undergrowth aromas, will make a well-scented dish. To taste with your eyes closed… To obtain a firm polenta, pour the preparation after cooking into a dish covered with parchment paper. Spread, let cool and keep about 1 hour in the refrigerator. Cut into rectangles and heat in a pan with a little butter or oil. Serve as an accompaniment to grilled meat or in sauce, with butter, olive oil or au gratin in the oven with Gruyère cheese.
These dehydrated potato flakes are mainly used to prepare instant mashed potatoes, but can also be used to make gnocchi, biscuits, snacks, soups, etc. For hot preparation of 1kg of flakes. Bring 5 litres of water to the boil. Remove the pan from the heat and add 50g of salt and 1L of milk at room temperature to reach the ideal temperature (75°C-80°C). Stir the liquid (swirl) and add 1kg of flakes. Leave to hydrate for 2 minutes. Mix without beating and serve.
This complete dehydrated milk puree is quick and easy to use. The ideal dose is 5kg for 25 litres of water. It's easy to prepare your purée by bringing the water to the boil, then removing it from the heat before quickly adding the product in a stream while stirring with a whisk. You can personalise it by adding butter, olive oil, spices or herbs to suit your recipes.