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T-Fal Canada - T-fal Fresh Express™ Product Demo

T-fal Fresh Express™ About

See Flash demo for product images and multimedia.

 

T-fal Fresh Express™ Video

See Flash demo for product images and multimedia.

 

T-fal Fresh Express™ Features

  • View 1

    • Made In France:

      Excellence in quality and performance.

    • 5 Cones Included:

      5 cones with 5 different functions! The cones offer the easiest and most convenient solution for all your slicing, shredding and grating needs!

    • Exclusive Drum Storage:

      All five cones can be stored in a compact drum storage, a convenient way to eliminate the possibility of loosing or misplacing accessories!

    • Cord Storage:

      A convenient cord storage is integrated into Fresh Express™ for easy storage. This great feature also allows you to adapt the cord length to any size work surface - keeping your kitchen neat and tidy!

    • Dishwasher Safe:

      The cones and feeding tube are all dishwasher safe, leaving you with a quick and easy clean-up!

    • Direct Serve:
    • Powerful 150W Motor:

       

    • BPA Free Plastic Parts:

 

T-fal Fresh Express™ 5 Cones

  • Specification 1

    • Thin slicing for cucumbers, potatoes & much more!

  • Specification 2

    • Thick shredding for beets, cheese & much more!

  • Specification 3

    • Thin shredding for zucchini, onion, bread crumb & much more!

  • Specification 4

    • Wavy slicing cut for carrots, fruits & much more!

  • Specification 5

    • Grating for Parmesan cheese, nuts & much more!

 

T-fal Fresh Express™ Recipes

  • Specification 1

    • Chicken, Chickpea and Vegetable Soup

      Ingredients: 4-6 serves
      2 chicken fillets with skin (150g each) • 1.5L Chicken stock • 3 cloves of garlic, peeled • Salt, pepper, thyme and bay leaf • 1 teaspoon ground cumin • 200g chickpeas, cooked already, 200g carrots, peeled • 200g zucchini, washed • One small white onion • Chopped fresh herbs of your choice (basil, coriander, etc.)

      Method:
      1. Slice the onion with the light green cone.
      2. Put the onions, garlic, thyme, bay leaf, chicken stock, cumin and chicken fillet in a saucepan. Bring to the boil and cook for about 20 minutes over low heat.
      3. Remove the chicken fillets and cut them into pieces.
      4. Grate the carrots with the orange cone.
      Grate the zucchini with the red cone.
      5. Add all the ingredients, excluding the herbs to the broth and cook for 4 to 5 minutes over low heat. Taste and adjust the seasoning and serve hot with herbs of your choice.

      Variant
      Serve with pieces of wholemeal bread for a richer soup.
      Vegetable rice.

       

  • Specification 2

    • Vegetable Rice

      Ingredients: 4 serves
      500g cooked rice • 2 eggs • 1 zucchini, washed • 1 onion, peeled 1 clove of garlic, peeled • 10g fresh ginger, peeled and chopped 1 tablespoon soy sauce • 1 tablespoon curry powder • 1 tablespoon vegetable stock powder • 2 tablespoons oil • Salt and pepper

      Method:
      1. Slice the onion and garlic with the light green cone.
      Grate the zucchini with the red cone.
      Grate the carrot with the orange cone.
      2. Heat a frying pan with 1 spoon of oil and cook scrambled eggs in the pan. Set aside in a dish.
      3. Heat oil again in a frying pan, add the garlic, ginger and curry and cook for a minute. Add the vegetables and the stock powder and cook for another 2 minutes.
      4. Add the cooked rice and saute for 2 to 3 minutes while stirring. Finally, add the scrambled eggs and soy sauce, mix and adjust seasoning to taste.

      Variant
      Add prawns or ham cubes.

  • Specification 3

    • Greek style cucumber (tzatziki)

      Ingredients: 4 serves
      250g plain Greek yoghurt • 200g cucumber, seeded
      2 tablespoons olive oil • 2 cloves of garlic, chopped • Salt and pepper
      Optional: 1 teaspoon coriander • Or 1 tablespoon chopped
      dill • Or 1 tablespoon chopped fresh mint
      method:
      1.Grate the cucumber with the orange cone.
      and soak it in salt water for 30 minutes.
      2.Drain the cucumber well and mix with the rest of the ingredients.
      3.Serve cold.
      Variant
      Add a hint of curry to bring out the flavour.
       

  • Specification 4

    • Radish Ham Appetiser

      Ingredients: 8-10 appetiser portions
      1 bunch of radish • 1 tablespoon maple syrup • 1 tablespoon
      sherry vinegar • 2 tablespoons olive oil • 2 large slices of ham
      (60g), cut into strips • Chopped parsley

      method:
      1.Slice the radishes with the light green cone.
      2.Mix all the ingredients in a bowl with the sliced radish.
      3. Serve in small cups.

      Variant
      Why not add some cubed cheddar cheese to this salad.

  • Specification 5

    • Steamed Salmon and Vegetables

      Ingredients: 4 serves
      4 salmon fillets • 2 peeled onions • 2 peeled carrots • 10g fresh ginger,
      peeled 50ml dry white wine • 2 tablespoons butter • Salt and pepper
      Rosemary or thyme • 1 lime zest

      method:
      1.Slice the onions thinly with the light green cone.
      Grate the carrots with the orange cone.
      Chop the peeled fresh ginger.
      2.Marinate the salmon fillets with white wine, lime zest, salt,
      pepper and herbs for 10 to 15 minutes depending on the
      thickness of the salmon fillets.
      3.Place the fillets in a steamer with the sliced onions
      and grated carrots.
      Cut the butter into pieces and sprinkle over the salmon fillets.
      Add the chopped fresh ginger.
      4.Steam for about 10 minutes.

      Variant
      You can replace salmon with white fish,
      oysters or scallops. To vary the taste, serve
      with lemon juice, soy sauce, etc.
       

 

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