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.

This Sunday recipe celebrates one of the greatest summer classics – tomatoes. Did you know that tomatoes contain the antioxidant lycopene, which benefits the heart and can help prevent certain types of cancer? They are also full of vitamins A and C, potassium, and calcium. When tomatoes are sweet, juicy, and ripe, they can be added to almost anything. And this is one of those cases. The key to perfect flavor is freshly ground homemade Italian seasoning. The recipe was created by Kate Gilbert from FinaMill – and it goes well with everything: pasta, rice, cheese… or simply with fresh bread. Summer on a plate. 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) Instructions:Mix all the dried herbs in a bowl. Pour the mixture into the FinaMill grinder (Dried Herbs+ module) and grind directly onto the tomatoes. Instructions – 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 on them. Mix everything thoroughly so that the tomatoes are evenly coated. Bake for 15 minutes in the upper third of the oven. Turn on the broiler and let the tomatoes lightly char until they start to have black blisters – but watch them so they don’t burn. Serve with pasta, rice, or just on bread. Don’t forget to use the juice left at the bottom of the baking dish – that’s gold.

Who wouldn't love a dinner from one tray? You prepare the main course and the side dish at once – on one tray, at the same temperature, and without unnecessary dishwashing. This Sunday dinner brings juicy chicken thighs with a maple-mustard marinade, roasted together with potatoes and carrots – simple, yet absolutely excellent. Thanks to the combination of spicy mustard and sweet Canadian maple syrup, ordinary chicken becomes a meal you won't forget. Ingredients  60 ml pure maple syrup from Canada 2 tablespoons spicy brown mustard 2 tablespoons melted butter 1 teaspoon sweet paprika 8 boneless chicken thighs without skin (about 700 g) 450 g small red potatoes, halved 450 g carrots, peeled and sliced diagonally (about 1.5 cm) 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.