Ingredients for 2p:
- carrots 750 gr
- whole milk 375 ml
- fresh unsalted butter 20g
- Parmigiano Reggiano 20 gr
- 1 pinch of salt
- 1 pinch of pepper
Carrot puree is a side course rich in vitamins and minerals, an excellent matching for delicate cheeses or a complete meal for babies. Prepare in large quantities and freeze comfortable single portions with LIFE blast chiller. Just a few minutes will be enough to regenerate this delicious homemade dish.
After having washed, peeled, and thinly sliced carrots, arrange them in a pan. Bake the carrots in a steam oven for about 20 minutes. Alternatively, you can use a steamer. Meanwhile, heat the milk in a saucepan, taking care not to bring it to a boil.
Start the pre-cooling function of LIFE domestic blast chiller at -15 °. As soon as the carrots are cooked remove them from the oven, put them in a blender and add hot milk, cheese, butter, a pinch of pepper, a teaspoon of salt and whisk for about 30 seconds, until all the ingredients will be well blended.
You carrots puree is now ready. It can be served immediately or stored in 8 little aluminium containers, that will be at your disposal at any time an especially when you don’t have enough time to cook.
Place the containers on a grid that will place in your LIFE blast chiller that you have pre-cooled.
Start the program:
DEEP FREEZING> SOUPS> VELVETS.
Once the puree has been frozen, remove the containers from the blast chiller and close them safely with their lids.
Keep the carrot puree in your freezer and when you want to heat them in the oven at 200 ° with 50% of steam. Otherwise, you can regenerate them in a bain-marie without no need to defrost in advance.
Ingredients for 2p:
- 6 thin slices of swordfish
- 3 carrots
- 1 cucumber
- pink pepper to taste
- extra virgin olive oil
- 1 pinch of salt
- 1/2 half lemon
- mint leaves
Before eating raw fish, you need to make it safe by deep freezing it. This will kill any traces of Anisakis, a harmful parasite which is commonly found in fish flesh.
Start the LIFE pre-cooling cycle. Then select the Freezing > Fish> Fillets> Product and set it at room temperature, then place the Swordfish slices on the grill, gently covered with foil.
After a few tens of minutes, the fish will be perfectly defrosted, without any oxidation or discolouration. To complete making the fish safe from Anisakis, keep the slices in the freezer for at least 24 hours. We recommend you place the fish in a freezer bag.
A few hours before serving the Swordfish, take it out of the blast chiller and place it on a grill or oven tray. Insert the product again and start defrosting the fish. Blast Chilling isn’t the same as freezing, it’s a new technology that keeps the organoleptic properties of the food unchanged. Texture, flavour, fragrance and nutrients will be the same of fresh food but it will be safer as all the dangerous bacteria will be eliminated.
Arrange the Swordfish on a serving tray and topping it with a Julienne of thinly sliced carrots and cucumber.
In a bowl prepare the dressing by mixing extra virgin olive oil, fresh lemon juice, chopped mint leaves, salt and pink pepper.
Pour the dressing homogeneously on the Swordfish and enjoy it.
- 500 g sausage
- 1 litre tomato sauce
- 1/2 cup red wine
- 2 carrots
- 1 celery
- 1/2 onion
- some bay leaves
- salt and pepper to taste
On a board, thinly chop the carrots with celery and onion and sauté the mixing with a little bit of olive oil in a preheated saucepan.
Break up and add the sausage and the bay leaves and the pour half glass of red wine into the saucepan.
Now add the tomato sauce, cover the saucepan and continue cooking over low heat for 45 minutes.
A few minutes before the end of cooking time, start the pre-cooling function on your LIFE blast chiller.
Once the sauce is ready, divide it into single-serving moulds, place them in your blast chiller and start the deep freezing process. Depending on the size of the moulds, choose the Core Probe or Timer function – Soups and Sauces – Sauce.
After the deep freezing step, remove the medallions you have created from their moulds and store them in freezer bags or airtight containers, which should be clearly labelled with the date of production and the type of sauce used.