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BIG ROUND COLD SERVING PLATE 34 CM

Calido - white marble

Impress your guests by using the big serving plate with cold technology, designed to keep your food at a constant temperature. Spoil your guests with a fresh summer salad, a tasty carpaccio or a delicious cheesecake.

Thanks to Sanodegusto everyone can enjoy a cold dish without any loss of flavour.

how does it work?
cold

Big rectangular cold serving plate with bamboo tray 39 x 21 cm

Modulo - white marble

Create the ultimate food presentation for your guests and enjoy every dish at the right cold temperature.

The Modulo is perfectly suitable to present a colourful cheese platter or to keep your freshly rolled sushi cold when passing it around to your guests. No need to rush when slicing ice cake, it will stay at the perfect temperature.

how does it work?

Recipes

Want to test your cooking skills and our products while doing so? Feel free to try
these recipes, serve them on our big round serving plate or rectangular serving plate
and let your guests be amazed by all the flavours!
Can you taste the difference?

Beef carpaccio

Time: 40 minutes
Difficulty:
Beef carpaccio

Ingredients

300g (11 oz) beef fillet
2 tbsp (1 oz) capers
2 tbsp (1 fl oz) olive oil
60g (3 oz) Parmesan shavings
50g (2 oz) rocket
lemon oil

Instructions

Place your Calido serving plate in the freezer, ideally the day before use or for at least 70 minutes before serving.

Use 1 tbsp olive oil to drizzle over the beef and season well. Sear all sides for 1-2 minutes until the edges are golden brown. The middle should remain pink. Wrap in foil and put in the freezer for 30 minutes.

Take the serving plate out of the freezer. Remove condensation, then serve the beef on the cold serving plate. Scatter with Parmesan, rocket leaves and capers. Drizzle with lemon oil, season and enjoy!

Beef carpaccio

Beef carpaccio

Cucumber appetisers

Time: 10 minutes
Difficulty:
Cucumber appetisers

Ingredients

2 large cucumbers
230 g (8 oz) flavoured
cream cheese
8 sliced cherry tomatoes
fresh thyme
chopped spring onion

Instructions

Put the Modulo serving plate in your freezer, ideally the day before use or for at least 70 minutes before serving.

Use the tray to chop the vegetables. Rinse and cut off both tips. Divide the cucumber in segments of approximately 3 cm. Top each segment with some flavoured cream cheese and a cherry tomato slice. Garnish with thyme and spring onion for extra flavour.

Refrigerate the appetisers on the Modulo serving plate until ready to serve. Spoil your guests with a refreshing starter that stays fresh long enough to enjoy your time together.

Cucumber appetisers

Cucumber appetisers

Blackberry cheesecake

Time: 1 hour and 15 minutes
Difficulty:
Blackberry cheesecake

Ingredients

50g (2 oz) melted butter
250g (9 oz) fi nely crushed shortbread
350g (12 oz) blackberries
200g (7 oz) blueberries
150g (5 oz) caster sugar
zest and juice from1 lemon
400g (14 oz) full fat cream cheese
250g (9 oz) mascarpone
300ml (10 fl oz) double cream

Instructions

Put the Calido serving plate in the freezer, ideally the day before use.

  1. Lightly grease a round cake tin. Add melted butter and shortbread and mix to combine. Level with the back of a spoon and let it chill.
  2. Heat the berries, lemon juice, 25 g (1 oz) sugar and 100 ml (3 ½ fl oz) water in a medium saucepan until sugar dissolves and blackberries become completely mushy. Push through a sieve and discard the seeds. Let the juice cool off.
  3. Beat cream cheese, mascarpone, double cream, lemon zest and remaining sugar until very stiff using an electric whisk. Add 150 ml (5 fl oz) of the berry juice, then beat again. Spoon on to the biscuit and chill for 1 hr.
  4. Put your cake in the fridge on the Calido serving plate. When ready to serve, decorate with extra berries. Your guests can now enjoy a cheesecake that will remain perfectly cold!
Blackberry cheesecake

Blackberry cheesecake

Salmon sushi

Time: 30 minutes
Difficulty:
Salmon sushi

Ingredients

300g (11 oz) sushi rice
2 tbsp rice vinegar
4 large slices smoked salmon
4 nori sheets
1 tsp caster sugar;
1 large avocado
juice from ½ lemon
sweet soy sauce

Instructions

Remember to put your Modulo serving plate (without tray) in your freezer preferably the day before use.

  1. Cook the rice with 600 ml water until tender. Then mix the vinegar and sugar into the rice.
  2. Stone, peel and slice the avocado and  drizzle with lemon juice.
  3. Divide the rice between the nori sheets. Spread out evenly and leave 1 cm border at the top and bottom. Layer the salmon and avocado across the centre.
  4. Fold the bottom edge over the filling, then roll it up firmly. Seal the top border with some water. Repeat to make four rolls and let chill on to the Modulo serving plate in the fridge.
  5. When ready to serve, cut each roll into eight rounds and serve with sweet soy sauce. Place the cold platter inside the bamboo tray and prepare to impress your guests!
Salmon sushi

Salmon sushi

Pineapple pasta salad

Time: 15 minutes
Difficulty:
Pineapple pasta salad

Ingredients

450g (16 oz) penne pasta
400g (14 oz) diced fresh pineapple
100g (3 ½ oz) cooked peas
1 diced red bell pepper
200g (7 oz) cherry tomatoes in various colours;
2 sliced chicken fillets
1 chopped red onion
basil leaves
pepper

Instructions

Put the Calido serving plate in the freezer, ideally the day before use.

Cook the penne pasta. Drain and allow to cool. Mix the pasta together with the other ingredients. Combine the dressing ingredients in a separate cup. Pour the dressing over the pasta and carefully toss to combine. Garnish with basil leaves and pepper. Present on the cold Calido serving plate to keep the salad fresh, even on a hot summer day.

Pineapple pasta salad

Pineapple pasta salad

Tuna tataki

Time: 12 minutes
Difficulty:
Tuna tataki

Ingredients

225g (7,94 oz) yellow fin tuna (preferably in a square or rectangular shape)
1 tbsp (0.5 fl oz) soy sauce
1/2 tbsp (0.25 fl oz) lemon juice
1/2 lemon for decoration
1 tbsp (0.5 fl oz) orange juice
1/4 tsp (0.04 fl oz) fresh ginger, grated
1/2 tsp (0.08 fl oz) mirin
50g (2 oz) rocket
1 1/2 tbsp (0.75 fl oz) oil that can stand a high smoke point (e.g. sunflower or sesame oil)

Instructions

Remember to put your Modulo serving plate (without tray) in your freezer preferably the day before use or at least 70 minutes before serving.

  1. Mix together the soy sauce, lemon and orange juice, ginger and mirin in a small bowl and let it rest aside.
  2. If you have a bigger piece of tuna, to ideally obtain a square or rectangular shape, cut it into two resembling pieces.
  3. Warm up the oil in a frying pan, that fits the complete piece of tuna, on a medium to high heat until it slightly starts to smoke.
  4. Place the tuna in the pan and sear each side for no more than 30-45 seconds. Take the tuna out and set aside for a few minutes.
  5. Take out the Modulo serving  plate and remove condensation before you place it in its matching tray.
  6. Preferably use a very sharp knife to slice the tuna as thin as possible.
  7. Neatly arrange the tuna on a bed of rocket on the Modulo serving plate and decorate it with extra slices of lemon and a twist of black pepper. Gently drizzle the sauce over the tuna or serve on the side.
  8. Your Modulo serving plate will make sure that you and your guests can enjoy your tuna tataki at the perfect temperature even on a hot day maintaining all of its beautiful flavours for more than 30 minutes.
Tuna tataki

Tuna tataki

100%
belgium

Easy to
use

durable
porcelaine