Description
Lotus leaves are used to wrap food during cooking, infusing the contents with delicate, tea-like flavours. The large, dried lotus leaves, which come from the same family as water lillies, simply need rehydrating in warm water for half an hour to transform into thick, pliable leaves.
Try lining bamboo steamers with lotus leaves when cooking fish and meat. Use them to make a parcel of glutinous rice for the classic dim sum dish, lo mai gai, or even wrap an entire chicken in a lotus leaf for the traditional Chinese dish, Beggars Chicken.
Granoro Breadcrumbs, 250g 
CAPUTO Tipo "00" Pizzeria Soft Wheat Flour 
Natural Bristle 38mm/1/12 inch Pastry Brush 
Kuhn Rikon Soft Edge Spatula 
Chocolate Casino Chips with Dice, 100g 
Pancracio Caramelised Pistachios, 70g 
WUSTHOF Gourmet Two Piece Paring Knife and Shears 
Carpi Arborio Risotto Rice, 1kg 
Tovolo Silicone Ladle w/ Stainless Steel handle
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