The Mandoline V Slicer

The Mandoline V Slicer
WHOLE FOODS
DELICIOUSLY HEALTHY
- Guide & Recipe Book -
Dear Valued Customer,
Congratulations on your purchase of the Veggi Chef Mandoline V
Slicer. You’ve made a smart choice!
We’d like to officially welcome you to the Veggi Chef family. We
are a small, family run company committed to providing you with
quality kitchen tools that make healthy food prep quick, easy and
fun.
Our bigger mission is to promote the health of our customers. The
Veggi Chef Mandoline V Slicer promises to help you increase
your consumption of fruits and veggies, get super healthy and
become a shining example to your friends and family!
Included in your bonus Ebook you will find:
• The Veggi Chef V Slicer User Guide
• 10 Deliciously Healthy Mandoline V Slicer Recipes
• Tips on how to get the most from your Mandoline V Slicer
Your feedback is important to us. If you have any questions,
comments or suggestions please send us an email.
Thank you for choosing Veggi Chef.
Teresa Henry
Managing Director
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GETTING
STARTED
WITH
YOUR
MANDOLINE
V SLICER
Accessories Included
Hand Guard
Collapsible Slicer
Slicing Blade
Blade Storage Caddy
Julienne Blade (Thick)
Julienne Blade (Thin)
3
DID YOU KNOW?
A glass of lemon juice
contains less than 25
calories. It is a rich
source of nutrients
like calcium,
potassium, vitamin C
and pectin fiber. It also
has medicinal values
and antibacterial
properties. It also
contains traces of iron
and vitamin A.
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Getting the Most from Your
Mandoline V Slicer
Your Veggi Chef Mandoline V
slicer is designed for a lifetime
of daily use.
results. What’s more, your Slicer These allow you to slice
is fun to use!
paper thin vegetables and
progressively thicker.
Safety First
The last thing we recommend is
When the hand guard is used
to leave your Mandoline V slicer
correctly, slicing with your
hiding in the back of your
Mandoline becomes safer than
pantry, just begging to be used?
using a knife. However it’s
important to remember the
With the tips and recipes
included in this ebook we want blades are sharp and dangerous
you to get into the into the habit and great care must be taken
when handling your slicer.
of using your slicer daily and
making the most out of this
Firmly attach vegetables to the
versatile tool.
hand guard and don’t sacrifice
good form for speed. Don't even
It’s fair to say, you can
think about slicing anything
accomplish much of your
Mandoline’s work with a steady without the hand guard - it's not
worth the risk (unless you a wear
hand and a sharp knife.
blade-safe gloves).
However, when slicing up
zucchini ribbons and shredding Use the Right Blade for the job
brussel sprouts, your Veggi
The Veggi Chef Mandoline V
Chef Mandoline V Slicer will cut
Slicer comes with three slicing
your prep time in half and
blades.
promise consistent, even
Also included are two
julienne blades – thin
(think French fries), and
thicker.
We recommend you invest
in a few potatoes and try
out each blade insert. It is
usually a good idea to
have a few extra
vegetables on hand when
you are learning to use
your Mandoline so you can
get the hang of the whole
process.
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User Guide
Changing the Blade
Keep your fingers away from the
blade at all times.
1. Place the slicer on a flat level
surface and collapse the slicer
stand.
sharp metal prongs of the hand
guard and ensure it is held
securely.
5. Press your vegetable and
with your thumb.
hand guard against the slicer and
slide up and down in the direction
of the embossed arrows on the
hand guard.
3. Slide the blade toward the
6. The slices should then fall
2.Press the blue release button
back of the slicer.
4. Store the removed blade into
the blade storage caddy for safety.
5. Select your desired blade
Insert and slide along the safety
rails and click into place.
Using Your V Slicer
Always use the hand guard when
slicing
1. Place the V Slicer on your
Counter top.
2. Raise the Slicer stand and
place a small container beneath
the slicer to catch the sliced
vegetables.
3. Cut your chosen vegetable in
half before slicing.
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4. Pierce the vegetable with the
through the slicer and land in your
container underneath.
7. After use ensure the blades
are clean and dry before storage.
8. Wash the slicer with warm
soapy water immediately after use
to avoid staining.
CAUTION:
ALWAYS STORE THE BLADES
STORAGE CADDY
HANDWASH THE MANDOLINE V
SLICER AND AIR DRY BEFORE
FIRST USE.
KEEP OUT THE REACH OF
CHILDREN
THE MANDOLINE V SLICER IS NOT
DISHWASHER SAFE.
Baked Sweet Potato Fries
Ingredients
2 medium sweet potatoes,
peeled
2 tbsp. olive oil
1 tbsp. light brown sugar
1/2 tsp. kosher salt, plus extra
for sprinkling
1/2 tsp. freshly ground black
pepper
Method
Preheat the oven to 450 degrees F. Line a baking
sheet with parchment paper or aluminum foil
greased with cooking spray.
Half the sweet potatoes lengthwise and cut each half
into long spears.
Soak in cold water for 20130 minutes before
continuing for crispy texture outside. Drain well
and pat dry.
Place the potato spears on the sheet pan and toss
with olive oil. Spread them in single layers.
Combine the brown sugar, salt and pepper and
sprinkle on the potatoes. Bake for15 minutes,
turning with a spatula or tongs. Bake for another 5
to 10 minutes, until lightly browned. Sprinkle lightly
with salt and serve hot.
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Gratin Dauphinoise
Ingredients
800g starchy potatoes
½ clove unpeeled garlic
4 tablespoons butte
1 teaspoon salt
1/8 teaspoon pepper
1 cup grated Swiss cheese
1 cup boiling milk or cream
Method
Preheat oven to 2200c. Peel the potatoes then slice
them with the 1.5mm insert of your Mandoline.
Place sliced potatoes in cold water.
Drain the potatoes and dry them in a towel. Rub
the baking dish with cut garlic then smear it with 1
tablespoon of the butter.
Spread half of the drained potatoes in the bottom
of the dish. Divide over them half the salt, pepper,
cheese and butter.
Put some milk on to boil and add the grated garlic.
Arrange the remaining potatoes over the first layer
and season. Spread on the rest of the cheese and
divide the butter over it.
Finally pour over the boiling milk mixture then set
the baking dish in the upper shelf of the preheated
oven.
Bake for 20-30 minutes until golden brown.
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DID YOU KNOW?
Tomatoes contain
important nutrients,
such as niacin, folate
and vitamin B6, that
have associated with
the reduction of heart
disease risk.
They are high in
important
antioxidants such as
vitamin C and Vitamin
A. These vitamins
work to fend of DNA
damage from free
radicals.
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1
2
Veggi Chips
Ingredients
Method
Pre-heat the oven to 180oC
1 Butternut
1 Beetroot
1 Carrot
1 Sweet potato
2 tbsp Olive oil
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Thinly slice the vegetables using the 1.5mm
Mandoline V Slicer Blade Insert.
Toss the vegetables with olive oil d spread out
onto a single layered baking tray.
Season with sea salt and bake in the oven for 1520mins, or until golden brown and crispy.
1
2
Crispy Hash Browns
Ingredients
1 large
(8 to 10 0z) Russet
Method
Line a bowl with a clean dish towel.
potato
Peel the potato then slice with the thin
¼ teaspoon salt
julienne blade insert of your Mandoline
straight into the dish towel.
Black pepper
Squeeze the moisture from the potato
1 tablespoon butter
Heat a skillet on a medium heat.
Add melted butter and the potatoes
Toss the potatoes to coat them in butter.
Flatten potatoes with a spatula
Cook for 3-4 minutes until golden brown on
both sides.
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Coleslaw with Lime Dressing
Ingredients
11/2
head green cabbage
½ head red cabbage
1 pound carrots
1 large bunch cilantro leaves chopped
Method
Slice the cabbage and carrots using the
thin julienne blade of your Mandoline
Toss together the carrots cabbage and
cilantro into a very large bowl
Whisk the lime juice and oil together into
3 limes – juiced
a bowl and whisk in the sugar.
2/3 cup peanut oil
Toss the slaw and season with salt and
1-2 teaspoon sugar
pepper.
freshly ground salt and pepper
Best severed within a day or two cold
from the fridge.
12
DID YOU KNOW?
Zucchini contains vitamin
A, magnesium, folate,
potassium, copper, and
phosphorus . This summer
squash also has a high
content of omega-3 fatty
acids, zinc, niacin, and
protein. Moreover, vitamin
B1, vitamin B6, vitamin B2,
and calcium in zucchini
assure optimal health.
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Carrot, Sweet Onion and Avocado on
Crunchy Bread
Ingredients
½ teaspoon whole coriander seeds, toasted.
Method
grinder or a mortar and pestle. Place onion in a bowl of ice
2 ½ ounces sweet onion finely sliced with the
water for 5 minutes. Drain, then let dry on a paper towel in the
1.5mm Mandoline insert
fridge
3 teaspoons extra virgin olive oil
Meanwhile, heat 1 teaspoon of oil in a small saucepan until hot.
1 tablespoon pumpkin seeds
Add pumpkin seeds, and cook, swirling pan constantly, until
plumped and toasted – 2-3minutes. Drain on paper towels and
¾ teaspoon coarse salt
season with ¼ teaspoon of salt.
2 slices seeded multigrain bread
Heat a large non-stick saute pan over a medium heat. Brush
½ teaspoon finely grated lime zest, and 1 ½
tablespoons of lime juice
1 large carrot finely sliced with the 1.5mm
Mandoline blade insert.
¼ cup fresh basil leaves
both sides of bread with 1 teaspoon of oil. Toast bread in the
pan until brown 1-2 minutes
Whisk together lime zest and juice with remaining teaspoon of
oil. Add onion, carrot, basil, half the coriander, and ¼
teaspoon of salt and toss well. Top each slice of bread with
half the avocado and season with the remaining ¼ teaspoon of
salt and remaining coriander.
½ large Hass avocado (sliced)
Top with salad and pumpkin seeds.
Coarsely grind coriander seeds in a spice
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Carrot Coins with Dill
Ingredients
1 pot of water
1 lb carrots peeled
1 teaspoon table salt
¼ onion, chopped finely
1 tablespoon fresh dill
Method
Bring the water to the boil in a medium saucepan.
While the water heats slice the carrots into coins with
the 2.5mm Mandoline blade insert.
Add salt to water.
Add carrots and return to the boil
1 tablespoon white vinegar
Cover, reduce heat to medium and cook for about
five minutes.
1 tablespoon sugar
Drain carrots and plunge into a bowl of ice water.
1 teaspoon salt
Meanwhile combine the remaining ingredients. Add
the cooked carrots and combine. Taste and adjust
seasonings.
salt & pepper
Serve immediately at room temperature or
refridgerate for serving cold.
15
DID YOU KNOW?
With this orange
crunchy powerfood,
you get vitamin A and
a host of other
powerful health
benefits including
beautiful skin, cancer
prevention, and antiaging.
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Fennel & Blood Orange Salad
Ingredients
Method
1 Fennel bulb, halved lengthwise, cored
Combine all ingredients together and
and sliced with the 1.5mm blade insert of
serve.
your Mandoline
¼ red onion diced
Mint leaves chopped
Black olives\2 blood oranges, halved and
sections removed
1 tablespoon of olive oil
17
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Eggplant Lasagna
Ingredients
Method
1/2 pound plum tomatoes, halved
and seeded.
Heat broiler. Puree the tomatoes, garlic, 1
tablespoon of the oil, and ¼ teaspoon each of salt
and pepper.
1 clove garlic
Eggplants (about 3 lbs)
Slice the eggplant with the 3.5mm Blade insert of
your Mandoline and arrange the eggplant slices
on a broiler proof baking sheet, brush with 2
tablespoons of the oil, and season with ½ teaspoon
of salt and ¼ teaspoon of pepper.
1 cup ricotta
Broils until charred and tender (3-4 mins per side).
1 large egg
Combine the ricotta, egg, basil, and ¼ teaspoon
each of salt and pepper.
4 tablespoons olive oil
salt and black pepper
½ cup fresh Basil chopped
¼ cup Asiago or Parmesan
Spread half the tomato sauce in the bottom of an 8inch square baking dish. On top of it, layer a third
of the eggplant slices and half the ricotta mixture.
Repeat with another layer of eggplant and ricotta.
Top with the remaining eggplant and tomato
sauce. Sprinkle with the Asiago.
Reduce oven to 400oF. Bake the Lasagna for 15-20
minutes.
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Zucchini Carpaccio
Ingredients
2 baby Zucchini
1 tablespoon of good olive oil
1 teaspoon of good vinegar
Salt
Fresh mint (optional)
Method
Slice the Baby Zucchini lengthwise with
the 1.5mm blade insert of your
Mandoline.
Add the fresh mint and pea sprouts if you
choose
Whisk the oil and vinegar
Drizzle over the top
Sprinkle with salt.
Pea Sprouts (optional)
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ABOUT
VEGGI
CHEF
Veggi Chef is a small, family run business committed to providing quality
kitchenware products for our customers.
We are a green company with a passion for taking care of our planet and the
people and animals that inhabit it. Our kitchenware products are designed to be
easy, convenient and fun to use in the preparation of fruit and vegetable dishes.
We are concerned about the declining health of our population – particularly our
younger generation. We believe healthy eating is of paramount importance if we
are to tackle the obesity epidemic and lifestyle diseases effecting the younger
generation.
Our mission is to promote the consumption of fruits and veggies with out
kitchenware products.
Your opinion matters to us. We welcome your comments, suggestions and
feedback about our products. Tell us what you think.