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10
RECIPES
Fennel, arugula and peach salad
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Using your Mandoline Food Slicer, thinly slice fennel, peaches and red onions.
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Gradually whisk vinegar into oil. Season to taste with salt and pepper.
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Place arugula on a plate. Add the thinly sliced fennel, peaches and red onions
on top of the bed of arugula. Sprinkle sliced almonds on the top. Drizzle
dressing and crumble parmesan cheese over the top.
Easy potato chips
Fill a high-sided sautee pan or Dutch Oven with 1 to 2 inches of vegetable oil.
•
Heat oil to 200 °C.
•
Using your Mandoline Food Slicer, slice your potatoes thinly to your
preference – you can choose between super-thin to a little thicker for a kettle-
cooked style potato chip. Keep slices in ice water as you work to keep them
from going brown.
Dry slices and drop into a single layer in the heated oil, being careful not
•
to overfill the pan or splatter the hot oil. They will fry very quickly, so have
a slotted spatula ready to stir them and to remove quickly as they reach a
medium golden brown.
•
Set aside to cool on a paper towel covered plate to dry any excess oil. Season
with salt and pepper to taste.
Ingredients:
2 tablespoons balsamic vinegar
Half a medium red onion
3 tablespoons olive oil
140 g arugula
1 fennel bulb, halved
2 peaches, pitted and halved
1/4 cup sliced almonds
28 g parmesan cheese
Salt and pepper
Ingredients:
•
2 medium potatoes
(Yukon gold work great for this
recipe. Or for a twist, use a
sweet potato!)
•
Vegetable oil, for frying
•
Salt & pepper
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