Collect and process materials that would otherwise be thrown away as trash and turning them into new products can benefit your community and the environment. Recycling is very important as waste has a huge negative impact on the natural environment, is essential to cities around the world and to the people living in them. Our range of products includes special products designed for recycling, as the funnel for recycling domestic oil and the can crusher. Give recying a try with IBILI!
IBILI´s brand yolk separator, allows having free hands for more confortable and rapid work. It is formed by two parts; the support that clips to the bowl, pan etc. and the structure that contains the yolk. This tool is practical for separating yolks without these breaking. Regarding the use: Place the separator on the edge of a bowl an pour in the egg. The white falls into the bowl and the yolk remains in the separator.
This is an explanatory video about Salad Spinner Essential. Strong, resistant and functional.
The green and white, IBILI Salad Spinner is an essential for salad and stir-fry lovers as it offers a quick, easy way to prepare clean, fresh vegetables while removing excess water. Doubling then tripling the versatility of the salad spinner, the basket doubles as a colander and the clear bowl becomes a clever salad bowl. Featuring an ergonomic side crank handle (hinged for compact storage) and a brake button to stop spinning, the salad spinner has non-slip rubber feet.
This is an explanatory video about the proper use of IBILI´s brand double vinegar-oil sprayer.
IBILI Kitchenware and Dbz Diseinu Berrikuntza Zentroa have been working together getting innovative and sustainable solutions for the kitchen. New ideas, innovative soluctions, creativity and … enthusiasm, has been the key for make this workshop succesfull.
More info at: DBZ Diseinu Berrikuntza Zentroa
When it´s cold and rainning, a delicious hot stew, soup, casserole … it´s a good way to stay warm. These doesn´t mean you cant get rid of the fat. IBILI Fat Eraser It´s very easy and functional item. It´s a patented system that effectively soaks up the fats. Ergonomic design and easy to manage. Watch the video!
You should store the fat eraser in the freezer correctly on its support at all times so it is ready when you need it (min. 4 hours). Once the food is lukewarm, remove the device from the freezer and lightly place on the liquid part of the casserole, the metal section of the apparatus will attract the fat. The fat molecules are removed by turning the appliance and aided by the aired-base. Carry out this process as many times as is necessary. You can also use the smaller fat eliminator to remove small fat molecules. Wash by hand or in a dishwasher avoiding abrasive products.
Try this recipe to prepare homemade petit ecolier biscuits with IBILI´s Petit Choc Kids Kit and Petit Choc L´Amour Kit. The mould include dough cutter + 6 cavities for chocolate decoration. You will love the moulds and the biscuist!!!
Dark chocolate cookies Recipe
Classic butter cookies
200 g flour
80 g butter
80 g sugar
½ teaspoon yeast
5 cl milk
250 + 50 g chunks of dark chocolate
For 20 cookies – Preparation: 40 minutes – Rest: 3 hours – Baked: 12 minutes.
Making the cookie dough
Heat the butter along with the sugar and milk. Mix and allow to cool, stirring from time to time in order to prevent it from solidifying. Sift the flour and yeast. Form a hole in the middle and pour inside the other mixture you have just prepared. Stir until you obtain a homogenous mixture.
Form a ball, cover it in paper and refrigerate at least 3 hours in the refrigerator.
Making the chocolate tablets
Meanwhile, shred 250 g of thick dark chocolate and melt it in the María container. Fill the molds with the help of a spoon. Allow it to harden in a cool place (between 30 and 40 minutes) before removing from the mold. Repeat the process until there is no more chocolate left; keep the tablets in the refrigerator.
Making the cookies
Spread flour on a working space and spread out the dough, forming a 3 mm layer.
Cut the cookies with the dough cutter.
Bake for 12 minutes at 170ºC. The cookies should be golden brown on the edges. Allow them to completely cool on a cooling rack.
Forming the cookies
Melt the remaining 50 g of chocolate. Place a little bit on each one of the cookies and stick a chocolate tablet on top. Allow them to cool in a cool place.
They can also be prepared with dark chocolate, white chocolate, praline, etc. depending on each person’s tastes.
Prepare easily and quickly 15 Cake Pops ready to be decorated and personalised for the special ocassion. Once they are baked, add your creative touch to these delicious and perfect cake balls and surprise your guests. Very easy to clean afterwards.
It is highly resistant to temperatures, of up to 260°C, can be placed in the freezer and can be cleaned in the dishwasher.
RECIPE Vanilla chocolate coated Cake Pops (25 units)
• 110g flour
• ½ tsp baking powder
• ¼ tsp salt
• 60g butter at room temperature
• 110g icing sugar
• 1 tbsp vanilla extract
• 1 medium-sized egg
• 100ml milk
1. Pre-heat the oven to 180°C
2. Place the butter into a bowl and add the sugar. Using an electric whisk mix the ingredients until the mixture is clear and the sugar is well blended.
3. Add the eggs one at a time beating well between each addition. Add the vanilla extract and continue beating.
4. Sift the flour, salt and baking powder, and add into the mixture together with the milk.
5. Place the mixture in a pastry bag and fill the cups of the mould with the mixture.
6. Close the mould and bake for 4-5 minutes. Then open to check that they are wellbaked.
• 200g coating, dark, milk or white chocolate.
• 1 tbsp sunflower oil
1. Melt the chocolate over a bain marie and add a tablespoonful of sunflower oil.
2. Pour the melted chocolate into a small deep bowl.
3. Dip the tip of a Cake Pop stick into chocolate and gently prod into the cake pop. Allow to cool and set.
4. Dip the pop into the chocolate, turning it so that it is totally coated.
5. Decorate as you wish
6. Leave in the fridge for a few minutes so that the chocolate sets.
You just need to fill one part of the mould with the cake mixture, put the top on and place it in the oven. After the allowed baking time you will end up with nice round cake pops ready to be decorated with caramel, chocolate or as you wish.
Set 10 crimpers for fondant
Set 10 crimpers for fondant
With these crimpers you will be able to decorate the edges of your cakes, biscuits, cupcakes, etc.
Very easy to use: you only have to pinch the fondant, marzipan, gum paste, etc to achieve the desired look.
- 3 large eggs (size L)
- 200g sugar
- 200ml milk
- 1/2 cup of olive oil (150-175 ml)
- 200ml.orange juice
- Grated peel of 1/2 lemon
- 1/2 cup of anise liquor
- 1 teaspoon cinnamon
- 700g flour
- 1 Royal baker’s yeast packet
- 1 litre of frying oil
- Sugar to cover the cooked doughnuts
Break 3 eggs in a bowl. Add 200g sugar and blend well. Add milk and orange juice and continue mixing. Then add olive oil and blend well. Introduce the peel of half of a lemon, half a cup of anise liquor and a teaspoon of powdered cinnamon. Mix until well blended and sift the flour into the yeast. Then gradually add the yeast mixture, little by little while mixing. The batter should become very thin with no lumps.
Fill the doughnut maker with the batter.
Add abundant oil to a skillet and when hot, squeeze the lever of the doughnut maker. When you see that it is under the batter, release. In this way, you will introduce the necessary doughnuts in the skillet. Once they have turned golden on one side, turn them over with a fork. Place them on paper to dry and cover with sugar.
-Tip: for a more sponge-like texture, mix by hand.
This could be the result:
Many of you are already aware of the news that we have included in our new catalog 2013-2014. Among the products, we have a great silicone mould with lid to cook a big cream caramel pudding. With this recipe we suggest, you will cook a yummy pudding in a very easy way. It is an IbiliMenaje design.
PUDDING MOULD WITH LID RECIPE
6 eggs, 300gr sugar, 750 ml milk.
Beat the eggs well; add 200gr sugar and the milk.
Heat 100gr of sugar in a skillet until it melts and caramelizes.
Pour the caramel into a silicone mould with lid.
Next, add the sugar and milk to the egg mixture.
Cover the silicone mould with the lid.
Place the mould in a sauce pan with 3-4 inches of water and cover.
Place over medium heat (approximately 6) and wait until the pan’s valve begins to whistle.
Once the valve begins to whistle, wait 6-7 minutes.
Turn off the heat and wait another 8 minutes before removing the lid.
Leave the mould with the pudding at room temperature so that it cools a bit and place in the refrigerator to cool completely.
Remove from the mould.
If you prefer cooking the pudding in the oven in water bath, do not cover the silicone Mould with lid.
The pudding in the picture has been cooked by the Pudding Mould with Lid using the recipe published in this post.