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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