The Mandoline V Slicer

- Guide & Recipe Book -

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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)

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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

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Your Veggi Chef Mandoline V slicer is designed for a lifetime of daily use.

The last thing we recommend is to leave your Mandoline V slicer hiding in the back of your pantry, just begging to be used?

With the tips and recipes included in this ebook we want you to get into the into the habit of using your slicer daily and making the most out of this versatile tool.

It’s fair to say, you can accomplish much of your Mandoline’s work with a steady hand and a sharp knife.

However, when slicing up zucchini ribbons and shredding brussel sprouts, your Veggi Chef Mandoline V Slicer will cut your prep time in half and promise consistent, even

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results. What’s more, your Slicer is fun to use!

Safety First

When the hand guard is used correctly, slicing with your Mandoline becomes safer than using a knife. However it’s important to remember the blades are sharp and dangerous and great care must be taken when handling your slicer.

Firmly attach vegetables to the hand guard and don’t sacrifice good form for speed. Don't even think about slicing anything without the hand guard - it's not worth the risk (unless you a wear blade-safe gloves).

Use the Right Blade for the job

The Veggi Chef Mandoline V Slicer comes with three slicing blades.

These allow you to slice paper thin vegetables and progressively thicker.

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

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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.

2.Press the blue release button with your thumb.

3. Slide the blade toward the 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 sharp metal prongs of the hand guard and ensure it is held securely.

5. Press your vegetable and hand guard against the slicer and slide up and down in the direction of the embossed arrows on the hand guard.

6. The slices should then fall 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.

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Baked Sweet Potato Fries Ingredients 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.

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

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Gratin Dauphinoise

Gratin Dauphinoise Ingredients Method

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

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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Veggi Chips Ingredients Method

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1 Butternut

1 Beetroot

1 Carrot

1 Sweet potato

2 tbsp Olive oil

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Pre-heat the oven to 180oC

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 15-

20mins, or until golden brown and crispy.

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Crispy Hash Browns Ingredients Method

1

1 large (8 to 10 0z) Russet

potato

¼ teaspoon salt

Black pepper

1 tablespoon butter

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Line a bowl with a clean dish towel.

Peel the potato then slice with the thin

julienne blade insert of your Mandoline

straight into the dish towel.

Squeeze the moisture from the potato

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 Method

1

11/2 head green cabbage

½ head red cabbage

1 pound carrots

1 large bunch cilantro leaves chopped

3 limes – juiced

2/3 cup peanut oil

1-2 teaspoon sugar

freshly ground salt and pepper

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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

a bowl and whisk in the sugar.

Toss the slaw and season with salt and

pepper.

Best severed within a day or two cold

from the fridge.

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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 Method

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½ teaspoon whole coriander seeds, toasted.

2 ½ ounces sweet onion finely sliced with the

1.5mm Mandoline insert

3 teaspoons extra virgin olive oil

1 tablespoon pumpkin seeds

¾ teaspoon coarse salt

2 slices seeded multigrain bread

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

½ large Hass avocado (sliced)

Coarsely grind coriander seeds in a spice

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grinder or a mortar and pestle. Place onion in a bowl of ice

water for 5 minutes. Drain, then let dry on a paper towel in the

fridge

Meanwhile, heat 1 teaspoon of oil in a small saucepan until hot.

Add pumpkin seeds, and cook, swirling pan constantly, until

plumped and toasted – 2-3minutes. Drain on paper towels and

season with ¼ teaspoon of salt.

Heat a large non-stick saute pan over a medium heat. Brush

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.

Top with salad and pumpkin seeds.

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Ingredients Method

Carrot Coins with Dill

1 pot of water

1 lb carrots peeled

1 teaspoon table salt

¼ onion, chopped finely

1 tablespoon fresh dill

1 tablespoon white vinegar

1 tablespoon sugar

1 teaspoon salt

salt & pepper

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

Cover, reduce heat to medium and cook for about five minutes.

Drain carrots and plunge into a bowl of ice water.

Meanwhile combine the remaining ingredients. Add the cooked carrots and combine. Taste and adjust seasonings.

Serve immediately at room temperature or refridgerate for serving cold.

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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 anti-

aging.

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Fennel & Blood Orange Salad Ingredients Method

1

1 Fennel bulb, halved lengthwise, cored

and sliced with the 1.5mm blade insert of

your Mandoline

¼ red onion diced

Mint leaves chopped

Black olives\2 blood oranges, halved and

sections removed

1 tablespoon of olive oil

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Combine all ingredients together and

serve.

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+ Eggplant Lasagna Ingredients Method

Heat broiler. Puree the tomatoes, garlic, 1 tablespoon of the oil, and ¼ teaspoon each of salt and pepper.

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.

Broils until charred and tender (3-4 mins per side).

Combine the ricotta, egg, basil, and ¼ teaspoon each of salt and pepper.

Spread half the tomato sauce in the bottom of an 8-inch 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.

1/2 pound plum tomatoes, halved and seeded.

1 clove garlic

4 tablespoons olive oil

salt and black pepper

Eggplants (about 3 lbs)

1 cup ricotta

1 large egg

½ cup fresh Basil chopped

¼ cup Asiago or Parmesan

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+ Zucchini Carpaccio Ingredients Method

2 baby Zucchini

1 tablespoon of good olive oil

1 teaspoon of good vinegar

Salt

Fresh mint (optional)

Pea Sprouts (optional)

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.

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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.