Point
SELECT100 shredder (2x2 mm) creates angular cut ends that look like those made by a knife. It gives the shreds a crispy and firm feel in the mouth and a solid look.
Turn fresh spring vegetables into casually enjoyable menus using Maki Watanabe’s recipes.
SELECT100 silicone tongs and nylon turner make cooking efficient and meals turn out as desired.
Spring pasta with which you can enjoy the gentle flavor and crumbly texture of broad beans. A thick sauce of melted Camembert sticks to the pasta to make the dish creamy. The sweetness of fresh onion and the flavor of bacon bring out a smooth richness.
| Broad beans (with skin) | 400～500g |
|---|---|
| Fresh onion | 1/2 (100g) |
| Bacon | 60g |
| Garlic | 1 clove (5g) |
| Camembert | 1 (100g) |
| Pasta | 150g |
| Salt (for pasta) | 1 tablespoon |
| Olive oil | 1 tablespoon |
| White wine | 2 tablespoon |
| Coarsely ground black pepper | A pinch |
silicone tongs 24cm
Peel both skins of the broad beans. Cut the onion in half and thinly slice vertically. Cut the bacon into thin strips. Crush the garlic using the flat side of a knife.
Put the garlic and olive oil in a frying pan, cook over medium heat, and add the bacon when the garlic is aromatic. When the bacon fat starts to sizzle, add the broad beans and the onion and stir-fry until the onion is translucent.
Put the pasta in 2 liters of boiling salted water (not included in the list of ingredients) and cook according to the instructions on the package.
Add the wine and a 1/2 cup of the pasta water to the frying pan, and let it emulsify completely. Add the pasta after draining and stir-fry together. Tear up the Camembert by hand, add it to the frying pan, and mix until it starts melting. Serve on a plate and sprinkle with coarsely ground black pepper.
The tips of SELECT100 silicone tongs close completely and can firmly hold even a strand of spaghetti. Excess water drains out from the holes on the sides, and food is transferred neatly when served.
Aromatic galette with which you can enjoy the sticky texture unique to moist new potatoes. You can flip over and press firmly as desired using SELECT100 nylon turner. Sour cream with added rosemary gives a refreshing flavor.
| New potatoes | 3〜4 (450g) |
|---|---|
| Butter | 15g |
| Olive oil | 2 teaspoons |
| Salt | 1/2 teaspoon |
| Coarsely ground black pepper | As needed |
| Rosemary | 1 stalk |
|---|---|
| Sour cream | 3 tablespoons |
| Salt | 1/4 teaspoon |
nylon turner
shredder (2x2mm)
Wash the new potatoes thoroughly and cut them into thin strips without peeling using the shredder.
Tips for using the shredder
Put a half of the butter and olive oil in a frying pan and heat over a medium heat. When the butter has melted, spread the potatoes in the pan, sprinkle with salt, press 2 to 3 times using the soft nylon turner, and flip over when it is seared.
Divide the remaining butter into 4 and add it from the edge of the frying pan. Pour the remaining olive oil from the edge round the pan, reduce the heat to low, fry for 7 to 8 minutes until the potato is seared, and serve on a plate.
Remove the rosemary leaves from the stalk and chop finely, mix with the sour cream and salt to make the sour cream sauce, and put on the plate with the galette. Sprinkle with coarsely ground black pepper and add salt if desired (in addition to the list of ingredients).
Tips from Maki Watanabe
Item 01
As the sides fit well to the frying pan, the tongs can be used like a spatula to gather sauce or liquid and mix with pasta or other ingredients. The tips close firmly, and the tongs can hold thin pieces of food such as boiled vermicelli and spinach like cooking chopsticks. The size is just right, and it’s great that they don’t feel heavy even when used for a while.
silicone tongs 24cm
Item 02
The flexible yet stable tongs are useful not only when making galettes and pancakes, but also when frying gyoza and chicken skin using relatively strong force to sear the food. The handle wrapped in silicone fits in your hand, and you can feel the condition of the ingredients while cooking.
The tips bend moderately and can be slid under even thin foodstuffs to flip over effortlessly. They are made of nylon and do not scratch the coated surface of frying pans.
nylon turner
Culinary expert. Appears in a wide range of media such as magazines, books, and events. Formerly a graphic designer, she then began a career as a culinary expert. Has published a number of books featuring recipes for tasty box lunches and breakfasts carefully made from everyday ingredients and other ideas that are informative for daily cooking.
Her recent works include Oishasan Ga Oshietekureta Ichinenjuu Hieshirazu Goban (What my doctor told me - dishes to avoid feeling cold all year round) (published by Kadokawa).
SELECT100 shredder (2x2 mm) creates angular cut ends that look like those made by a knife. It gives the shreds a crispy and firm feel in the mouth and a solid look.