Earlier this year, I received a Borner V-Slicer for review, courtesy of Kitchenware Direct. It was actually quite a few months ago that I first got it, and since then it's become an often-used and much-loved part of my kitchen kit. The slicer is small and easy to take apart and clean - so I find it very convenient when I need to chop, slice or grate a small amount (e.g. one or two carrots, potatoes or whatever), without needing to lug out the food processor.
It comes with three interchangeable slicers: a 7mm julienne, a 3.5mm julienne, and a plain slicer with adjustable thickness. It also, importantly, comes with a hand-guard. Remember to use the hand guard, as the blades are super-sharp!
So, let's have a look at a few of the things I've made with it! First up, a classic French grated carrot salad. (Or a "salade de carottes râpées" as it's disconcertingly called in French!) This is very easy, cheap, tasty and healthy. Yay! I think different people in France make this differently, but I like the grated carrots tossed with chopped parsley and chives, a tiny amount of grated garlic, salt, pepper, olive oil and a splash of white wine vinegar.
Speaking of carrot salads, I actually prefer Nigella's carrot and peanut salad, for which I used the 7 mm julienne insert.
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| Peanut and Carrot Salad |
My favourite blade on the slicer is the plain one, which I use to slice vegetables paper thin, way thinner than I can manage even with my sharpest knife.
Check out those onions! When they're sliced that thinly they practically melt when cooked. Perfect for making gravy, sauces or onion jam.
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| Finely sliced onions |
Build up a few layers, brushing with a little melted butter in between each one (the starch in the potatoes and butter will help the slices to stick together). I generally go just under a centimetre thick - any thicker and the potatoes on the bottom will burn before the top potatoes cook through. (Although you could always turn the heat down low and clamp a lid on if you prefer a thicker galette!)
After about five minutes, or when the bottom is crispy and the potatoes are almost cooked (use a fork to test), flip the whole thing over using two egg flips and a great deal of confidence. (Or slide it onto a plate and then flip it back into the frying pan).
Ta-dah! Season generously with salt to serve. Super delicious!
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| Crispy potato goodness |
Most excitingly, I also used the slicer to finely slice apples for an absolutely incredible apple pie. I'll be sharing the full recipe soon, but for now... a sneak peak!
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| Apple pie |
Do you own a mandoline slicer? Do you love it or have you had any little accidents with it? What do you use it for?
Sarah received the Borner V-Slicer Multibox V5 courtesy of Kitchenware Direct.
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6 comments
I love my mandoline :) But I must confess to never using the hand guard... it's so awkward to use. However, in my defense, I am SUPER SUPER SUPER careful whenever I get close to the bottom of the vegetables to make sure I don't accidentally cut myself!
ReplyDeleteI have one of these and it's great but I'm always so paranoid but slicing off a bit of finger! :P
ReplyDeleteI need me one of these. It looks way easier to julienne veggies than what I use! I've been watching way to much lat night danoz direct...
ReplyDeleteOMG I've been wanting to get a Mandoline but :( we both this weird looking chopper last year from the Good Food and Wine show and I've rarely used it...so I don't want to get something and not use it.
ReplyDeleteBut damn it can slice things so damn thinly!
Really really want one now :D
OMG that apple pie looks amazing! I have a mandoline slicer but actually rarely use it unless I need thin slices. I havent used the julienne attachment yet but you have inspired me! Coleslaw all round lol :D
ReplyDeleteAgnes - Woah, you live on the edge!!
ReplyDeleteLorraine - I know, I'm always sooo careful. I sliced off a bit of finger using my mum's slicer once when I was young and now I'm extra paranoid!
Adrian - Perhaps you could get a Genie Bra and a steam mop too! ;)
Daisy - They're really good - I didn't think I'd use it a lot, but I do end up using it pretty often! I love those thin slices hehe.
Nic - thank-you so much! I'll be blogging the apple pie soon, stay tuned! PS Coleslaw is AWESOME.
xox Sarah