Fromagère - Lagrange

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LA FROMAGERE:LAGRANGE 22/07/09 15:41 Page 82 MAINTENANCE ___________________________________ IMPORTANT: Never submerse the base of the appliance in water. Always unplug the appliance and allow to cool completely before cleaning. Appliance base and cover: Clean using a damp sponge. Dry thoroughly. Do not use harsh or abrasive products or cloths to maintain the plastic. Important: Never put the base or cover in the dishwasher. Cheese pots and strainers: after each use and when finished turning out or using up the resulting fromage blanc, soak the strainers and pots for a few minutes if necessary in hot water containing detergent and clean thoroughly. Note: Always dry all parts thoroughly before reassembling appliance for storage. Store the appliance with the cover in place. STATEMENT OF WARRANTY ____________________ Your appliance is subject to a 2-year warranty. To extend your warranty by an additional year at no charge, simply register at the LAGRANGE website (www.lagrange.fr). The warranty covers parts and labour and applies to manufacturing defects. The warranty does not cover damage due to misuse, failure to follow the user instructions, or dropping the appliance. THIS WARRANTY APPLIES TO DOMESTIC USE; UNDER NO CIRCUMSTANCES DOES IT COVER PROFESSIONAL USE. 80 The vendor's legal warranty obligations in no way exclude the manufacturer's legal warranty obligations relating to faults or manufacturing defects in accordance with Articles 1641 et seq. of the French Civil Code. In the event of a breakdown or malfunction, contact your retailer. The appliance will be exchanged in the event of a technical defect within 8 days after purchase. After this period, repairs will be carried out by LAGRANGE's after-sales service. RECIPES ___________________________________________ Important: for all recipes it is important to allow time for preparing the cheese in advance. Refer to the instructions for preparation and drainage times. SAVOURY DISHES Assortment of Small Fresh Cheeses in a Variety of Flavours 4 small (0.25 L each) faisselles made of fresh whole cow's or goat's milk Note: If using UHT milk allow more time for drainage. If using half-skim milk, you will need to press the cheese in a cheesecloth to eliminate as much whey as possible and help the cheese to form. 1 tbsp dried or fresh herbs, 1 tbsp crushed hazelnuts or other nuts, 1 tbsp cumin or sesame seeds, 1 tbsp powdered pepper or paprika, salt to taste
LA FROMAGERE:LAGRANGE 22/07/09 15:41 Page 83 Prepare your faisselles 48 hours in advance (approx. 10 hours in cheese maker and 1 day for drainage). Salt the cheeses on both sides. Coat one cheese with the dried or fresh minced herbs (or chives), another with the crushed hazelnuts or other nuts, the third with the cumin or sesame seeds and the last with the powdered pepper or paprika. Turn over each cheese and repeat on other side. Arrange on a plate and serve with country-style bread as the cheese course. Cervelle de Canuts (serves 6) This Lyonnaise specialty is very easy to prepare. 1 large faisselle made from 1 L of UHT whole cow's milk 1 - 20 cl container crème fraiche, 200 g shallots, 1/2 bunch chives, 1 bunch parsley, 1/2 bunch chervil, 1 dl oil, 1 dl dry white wine, salt and pepper to taste Prepare your faisselles 48 hours in advance following the instructions (including approx. 1 day or overnight for drainage). Note that your cheese should be quite dry (drain as much whey as possible). Wash and finely mince the herbs and shallots. Beat together the cream, white wine, oil and cheese; season with the salt and pepper and add the herbs and shallots. You may serve this dish with boiled or ember-baked potatoes or spread generously on bread. 81 Tsatziki (serves 6) 1 large faisselle made from 1 L of UHT whole or half-skim cow's milk 1 tbsp thick cream, 2 cucumbers, 1 bunch fresh mint, 2 cloves garlic, 1 tbsp mustard, 1 tbsp olive oil, salt and pepper to taste Prepare your faisselles 48 hours in advance following the instructions (including approx. 1 day or overnight for drainage). Peel and seed the cucumbers and then grate them, add coarse salt and drain in a sieve for several hours. Whip the faisselle to make a nice, smooth fromage blanc that is not too dry (add a little whey as needed). Add the crème fraiche. Next add the garlic (pressed in advance), finely chopped mint, mustard, oil and salt and pepper. Press the grated cucumber in a cloth to remove any remaining water. Lastly, add the grated cucumber to the mixture. Waffles with Salmon and Dill Fromage Blanc Sauce (Serves 4) 1 large faisselle made from 1 L of UHT whole or half-skim cow's milk 1 tbsp mustard, juice of 1/2 a lemon, 1 bunch dill, salt and pepper to taste 4 nice pieces smoked salmon Waffle dough: 500 g flour, 1 packet yeast, ¾ L liquid (water, beer, milk), 125 g butter, 3 to 4 eggs Prepare your faisselles 48 hours in advance following the instructions (including approx. 1 day or overnight for drainage).
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Fromagère - Lagrange

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