This document provides 15 recipes for using a mandoline slicer, organized into sections for sides, meals, and treats. It begins with instructions for using a mandoline slicer and its different blade attachments. The recipes include dishes like chili-spiked sweet potato fries, zucchini "tagliatelle" salad, beer-battered cajun fries, penne with zucchini and almonds, and lemon upside-down cake. Tips are provided with each recipe to help users get the most out of their mandoline slicer.

1. Making The Most Of Your Mandoline
15 Great Recipes For Your Favorite New Kitchen Tool

2. Contents
Deluxe Cook V­-Blade Mandoline Slicer Instructions........................................
Lite Bites and Sides...............................................................................................
Chili-Spiked Sweet Potato Fries
Zucchini “Tagliatelle” With Mint, Cucumber, And Lemon
Root Vegetable Slaw With Orange-Cumin Dressing
Beer-Battered Cajun Fries
Onion Strings
Meals.......................................................................................................................
Penne with Zucchini and Almonds
Crispy Chickpea Cakes with Cabbage Salad
Italian Style Stir Fry
Layered Ratatouille
Mustard-Crusted Pork With Farro And Carrot Salad
Treats.......................................................................................................................
Crispy Apple Chips
Mini Herbed Pommes Anna
Baked Banana Chips
Fruit Salad With Honeycomb Ice Cream
Lemon Upside-Down Cake
Index of Resources................................................................................................
Copyright................................................................................................................
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3. 3
Deluxe Cook V­-Blade Mandoline Slicer Instructions
Choose a cutting insert from the 4
available:
• 1.5mm Slicer
• 3.5mm Slicer
• 3x3mm Julienne Cutter
• 6x6mm Julienne Cutter
1. Remove unwanted
cutting insert by
pressing the button on
the reverse to release.
2. Replace with your chosen
cutting insert by hooking
the clip on the pointed end
into the hole beneath the
stainless steel v­blade and
then press the insert down
flat into place.
3. Firmly push your chosen fruit
or vegetable onto the spikes
of the included hand guard.
It may be necessary to
place firmer food items on
a cutting board and pushing
the spikes down onto it with
a little pressure.
5. Hold the hand guard (longest
side across the slicer as
pictured) with your free hand
and push the food item down
the slicer onto the cutting
blade in one movement. Once
a cut is complete lift the hand
guard back to the starting
position and repeat. If using
one of the slicing blades it is
possible to use a more fluid up
and down sliding action.
Safety Notice
Please take extra care as the stainless-steel blades are incredibly sharp.
Enjoy your new quick and easy
kitchen tool from Deluxe Cook and
remember to register your product
on the www.deluxecook.com
website to activate your Lifetime
Guarantee
4. Rest the feet of your Deluxe
Cook V-­Blade Mandoline
Slicer on a counter or table
and hold at a 45 degree
angle by the silicone handle.
It is also possible to rest
the slicer horizontally over a
medium sized bowl and hold
in place by the handle.

4. Lite Bites
and Sides

5. 5
Prep Time
15 mins
Cook Time
20 mins
Servings
2
Deluxe Cook’s Tip
Cutting the sweet potato thinner than 1/8-inch will cause you to end up
with more brittle chips which can also be good! Any thicker though and the
fries (or coins) tend to get a little mushy.
• 1 sweet potato per person,
preferably ones that are shaped
long and skinny
• 1 tablespoon olive oil
• kosher salt
• chili powder
1. Preheat the oven to 400°. Spray a baking sheet with non-stick coating or line
it with aluminum foil.
2. Using the 3.5mm slicer fitting, slice the sweet potatoes so they are
approximately 1/8-inch thick.
3. Pat the coins dry with a clean kitchen towel and then toss them with the olive
oil in a small bowl.
4. Arrange them in a single layer on the baking sheet and sprinkle them with
salt and chili powder.
5. Bake for 10 minutes, flip and sprinkle with salf and flavour again.
6. Bake for a further 5 - 10 minutes.
7. Once cooked, leave to cool for 5 minutes on the tray to let them firm up a bit.
8. Serve while still warm with ketchup or other favorite dipping sauce.
These are ‘coins’ rather than ‘fries’ but when cooking sweet potatoes, they have a tendency to get mushy
instead of crispy when cut in the more traditional ‘fry’ shape. Cutting them in coins helps them cook a little
more evenly, giving the edges a slight crispiness with a soft center.
If you’re not a fan of chili, you could always add simple, plain salt. You might like to also try them with
cumin, curry powder, smoked paprika, or any other strongly flavored spice that you have a soft spot for.
Chili-Spiked Sweet Potato Fries
Ingredients
Method

6. 6
Prep Time
15 mins
Cook Time
1-3 hours
Servings
6
Deluxe Cook’s Tip
The longer you leave the mixture to cool in the fridge the more refreshing
this healthy and very green salad will be. You can always add other
seasonings to your salad to get that flavor you love.
• 6 small to medium zucchini (about
1 1/2 pounds total), trimmed
• 1 large cucumber (about 13
ounces), peeled, seeded, diced
• 1 cup finely chopped Vidalia or
Maui onion
• 1 1/2 cups (loosely packed) fresh
mint leaves, coarsely chopped,
divided
• 2 teaspoons finely grated lemon
peel
• 4 tablespoons fresh lemon juice
• 2 tablespoons pistachio oil*
1. Using the 1.5mm slicer fitting and working with 1 zucchini at a time, thinly
slice lengthwise, discarding first strip.
2. Slice up to seeded core; turn zucchini and continue to slice until you are left
with a rectangle of seeded core and discard. Place slices in medium bowl.
3. Add cucumber, onion, 1/2 of chopped mint, and lemon peel. Whisk lemon
juice and pistachio oil in small bowl, then pour over zucchini mixture; toss to
coat.
4. Season with salt and generously with pepper.
5. Cover zucchini mixture and refrigerate at least 1 hour and up to 3 hours.
6. Sprinkle remaining chopped mint over salad and toss to coat.
*Pistachio oil can be found at specialty foods stores, some farmers’ markets, and at
amazon.com. If unavailable, simply substitute with walnut or olive oil.
A great use for the slicer kitchen gadget is to be able to create new and fresh flavoured salads,
this recipe is just one of the many new ideas you could try out with your Deluxe Cook V­-Blade
Mandoline Slicer
Zucchini “Tagliatelle” With Mint,
Cucumber, And Lemon
Ingredients
Method

7. 7
Prep Time
30 mins
Cook Time
30 mins
Servings
4-6
Deluxe Cook’s Tip
Never be afraid to try something a little different, there are so many root
vegetables available and you may be able to come up with a new mixture
that will really blow your mind. Try it out!
• Zest and juice of 1 orange (about 1
tablespoon zest, 1/2 cup juice)
• 1 teaspoon cumin seeds, toasted
• 3 tablespoons sherry vinegar
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon sugar
• 3 medium carrots (about 8 ounces)
• 2 medium beets (about 8 ounces)
• 1 small celery root (about 10
ounces)
• Salt and freshly ground black
pepper
1. In a large bowl, whisk together the orange zest and juice, cumin seeds,
vinegar, olive oil, and sugar.
2. Peel and shred the carrots, beets, and celery root using the 3x3mm julienne
cutter and add to the bowl.
(Do the celery root last as it’s prone to browning when exposed to air)
3. Toss to combine. Season to taste with salt and pepper.
4. For best flavor, refrigerate for at least 30 minutes before serving.
A vibrant slaw made from crunchy root vegetables and zesty orange-cumin dressing, a perfect
accompaniment for any meal to liven up the colours, flavors and textures.
You can use which ever root veg you fancy but for this recipe it uses celery root or celeriac,
pink and white chioggia beets, and red carrots. Don’t be afraid to experiment with the root
vegetables you use for your own recipe though. Red or golden beets, parsnips, radishes, turnips,
or rutabagas are just a few of the other root veg you could use. You want to just ensure that you
have enough sweet roots in the mix to balance out any sharper flavored ones.
Root Vegetable Slaw With
Orange-Cumin Dressing
Ingredients
Method

8. 8
Prep Time
2 hours
Cook Time
10 mins
Servings
4-6
Deluxe Cook’s Tip
Why not try a paprika seasoning or even a little chilli powder to give your
perfect fries a bit of a kick!
• 2 pounds russet potatoes
• 2 cups all-purpose flour
• 1 tablespoon Cajun spice (I use
Tony Chachere’s)
• 2 teaspoons garlic salt
• 2 teaspoons onion powder
• 2 teaspoons paprika
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 1 cup lager-style beer, plus
additional as needed
• Peanut oil for frying (or other high
smoke point, neutral flavored oil)
1. Use the 6x6mm Julienne Cutter to cut potatoes into 1/4-inch sticks.
2. Soak fries in an ice water bath for at least 2 hours.
3. Mix flour, spices, and beer to create a thick, pancake-like batter, adding more
beer if necessary.
4. Divide batter evenly between 2 large mixing bowls.
5. Add potatoes to the batter and toss, making sure to coat each fry completely.
6. Fill a large cast iron or enamel pot with 3 inches of peanut oil. Heat oil to
325° over medium-high to high heat. In 2 - 3 batches, cook for 4 - 6 minutes.
7. Remove the fries from the oil with tongs or a spider and allow to cool on a
paper towel-lined sheet pan.
8. Raise the oil temperature to 375°. Dredge the blanched fries in the second
bowl of batter, tossing to coat.
9. Cook fries for 1 - 2 minutes or until crisp and deep golden brown.
10. Remove to another paper towel-lined sheet pan, taste-test a fry, and season.
Fantastic fries to fill you up, after a lot of experimentation the perfect recipe was created so you
can get the perfect fries first time!
Beer-Battered Cajun Fries
Ingredients
Method

9. 9
Prep Time
1 hour
Cook Time
10 mins
Servings
2
Deluxe Cook’s Tip
Our favorite way to serve these?? Simply pile these on top of a juicy
grilled hamburger - to die for!
• 2 large onions
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 scant tablespoon salt
• Plenty of black pepper
• 1/4 to 1/2 tablespoon cayenne
pepper
• Canola oil, for frying
1. Begin by peeling the onions and slicing very thinly, using either slicer fitting
depending how chunky you like your onion.
2. Separate the onion slices and place them in a shallow baking dish and pour
the buttermilk over the top. Press the onions down so they’re submerged as
much as possible and let them soak on the counter for at least an hour.
3. In a bowl, combine the flour, salt, black pepper and cayenne, and set aside.
4. Pour 1 to 2 quarts canola oil in a pot or Dutch oven. Heat to 375°.
5. Using tongs, remove a handful of onions from the buttermilk and dunk into
the flour mixture.
6. Coat the onions in the flour mixture, and shake off any excess.
7. Plunge the onions in the hot oil. With a spoon, fiddle with them a bit just to
break them up, and watch them! They’ll be ready to remove from the oil in no
time flat.
8. After 1 or 2 mins or they are golden brown, remove them from the oil and
place on a paper towel-lined plate.
9. Repeat with the remaining onion slices and serve immediately.
Crispy oniony goodness, the greatest addition to any meal, especially a brilliant beef burger.
These onion strings are not only simple but they will impress any friend you cook for, they really
are as good as any restaurant. Why not add your own twist with a fancy flavor like Paprika.
Onion Strings
Ingredients
Method

10. Meals

11. 11
Prep Time
20 mins
Cook Time
20 mins
Servings
4
Deluxe Cook’s Tip
Why not add a grilled chicken breast to the meal to make it that
bit more tasty, simply flavor with garlic and pepper for the perfect
accompaniment?
• ¼ cup of grated parmesan
• 2 tablespoons olive oil
• ½ teaspoon Salt
• 2 gloves of garlic
• 1 Medium zucchini
• Black Pepper
• 8oz Pasta
• 2 tablespoons shredded mint
• ¼ cup of toasted almond slices
1. Toss together the parmesan, olive oil, salt, garlic and pepper.
2. Using the 1.5mm slicer fitting, prepare the zucchini into round slices.
3. Add zucchini to the mixture of ingredients, combine fully and put to one side
for 20mins.
4. Cook the pasta in water until cooked the way you love it.
5. Mix the pasta, zucchini mixture and mint together before dividing up.
6. Top off with almonds and additional parmesan and serve immediately.
In need of a quick and easy pasta meal that gives you more flavor and color, this is the perfect
option. A healthy dish that is full of flavor and perfect for any lunchtime meal to help you get
through the day.
Pasta with Zucchini and
Almonds
Ingredients
Method

12. 12
Prep Time
30 mins
Cook Time
20 mins
Servings
4
Deluxe Cook’s Tip
If you are a meat eater, don’t shy away, you could always add your
favorite meat into the mix, making this a healthy option for everyone.
Cabbage Salad:
• 1 cup shredded green cabbage
• 1 cup shredded purple cabbage
• 2 tablespoons lite soy sauce,
optional tamari
• Juice of 1 lime
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds
Chickpea Cakes:
• 1 teaspoon olive oil, plus more for
sautéing
• 1 shallot, minced
• 1 clove garlic, minced
• 1 cup cooked chickpeas (if using
canned, rinse and drain)
• 2 green onions, chopped
• 1/2 tablespoon grated fresh ginger
• 1 teaspoon sesame oil
• 1 teaspoon lemon juice
• 2 eggs, lightly beaten
• 1/4 cup chopped cilantro
1. Using the 3x3mm julienne cutter, shred the cabbage into a large bowl.
2. Toss all other ingredients for the cabbage salad in a large bowl. Mix to
combine and season with salt and pepper. Set aside.
3. Heat a small skillet over medium heat and add the olive oil. Add the shallot
and garlic, and cook until soft. Turn off heat and transfer to a large bowl.
4. Add the chickpeas and mash lightly with a fork or potato masher. Add the rest
of the ingredients and stir to combine. Form into 2 inch cakes.
5. Heat a skillet over medium heat and add some olive oil. Lightly sauté the
chickpea cakes until browned on both sides. Serve the cakes on top of the
cabbage salad.
It can sometimes feel like all vegetarian recipes are the same, this one will hopefully show you
that this doesn’t have to be the case. A simple crunchy cabbage salad accompanied with lightly
sautéed savory cakes made of chickpeas turn out a meal that is delicious and healthy.
Crispy Chickpea Cakes with
Cabbage Salad
Ingredients
Method

13. 13
Prep Time
20 mins
Cook Time
20 mins
Servings
4-5
Deluxe Cook’s Tip
A great Italian option and could make the perfect appetiser for
entertaining friends with an Italian themed evening. The perfect follow
up could be a beautiful homemade pizza.
• 1 package pre-cooked Italian
chicken sausage (4-5 links), cut in
1” pieces
• 2 tablespoons olive oil, divided
• 2 garlic cloves, minced
• 2 cups fresh broccoli florets
• 1 large bell pepper (or 6 mini
sweet peppers), sliced
• 1/2 teaspoon oregano
• Salt and pepper to taste
1. Using the 3x3mm julienne cutter fitting slice the pepper into thin strips and
set to one side. Then slice the broccoli using the 3mm slicer fitting and also
set to one side.
2. Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat. Add
chicken sausage pieces and brown on both sides for about 5-6 minutes. Take
chicken sausage out of pan and set aside on a plate.
3. Heat 1 tablespoon olive oil in same skillet. Raise heat to medium high. Once
hot add minced garlic, broccoli and peppers to pan and saute for 3-4 minutes.
Season with oregano, salt and pepper.
4. Add chicken sausage back in pan and gently toss, cooking together for
another few minutes until vegetables are bright and slightly crisp.
5. Serve over brown rice or whole wheat orzo drizzled in olive oil, salt, pepper
and parmesan cheese.
A quick and simple recipe for all the family, with little preparation and a short cooking time
this can be a great option on those days where time has gotten away from you and you need
something fast.
Italian Style Stir Fry
Ingredients
Method

14. 14
Prep Time
20 mins
Cook Time
55 mins
Servings
4-6
Deluxe Cook’s Tip
Serve with a dab of soft goat cheese on top, alone, or with some crusty
French bread, with polenta, couscous, or your choice of grain.
• 1/2 onion, finely chopped
• 2 garlic cloves, very thinly sliced
• 1 cup tomato puree
• ¼ teaspoon. oregano
• ¼ teaspoon. crushed red pepper
flakes
• 2 tablespoons olive oil, divided
• 1 small eggplant
• 1 zucchini
• 1 yellow squash
• 1 long red bell pepper
• Few sprigs fresh thyme
• Salt and pepper
1. Preheat oven to 375°.
2. Pour tomato puree into bottom of an oval baking dish.
3. Drop the sliced garlic cloves and chopped onion into the sauce, stir in oregano,
crushed red pepper flakes, one tablespoon of the olive oil, and season the sauce
generously with salt and pepper.
4. Trim the ends off the eggplant, zucchini and yellow squash. Trim the top of the red
pepper and remove the core.
5. Using the 1.5mm cutter fitting slice the eggplant, zucchini, yellow squash and red
pepper into very thin slices.
6. Arrange slices of prepared vegetables concentrically on top of your tomato mixture.
Work from the outer edge to the inside of the baking dish, overlapping so a small
amount of each flat surface is visible, alternating vegetables.
7. Drizzle the remaining tablespoon olive oil over the vegetables and season them
generously with salt and pepper.
8. Remove the leaves from the thyme sprigs with your fingertips, running them down the
stem. Sprinkle the fresh thyme over the dish.
9. Cover dish with a piece of parchment paper cut to fit inside.
10. Bake for approximately 45 to 55 minutes, until vegetables have released their liquid
and are clearly cooked. They should not be brown at the edges, and you should see
that the tomato sauce is bubbling up around them.
This ratatouille dish, though simple, is adapted from traditional, rustic French recipe. Containing
all the same flavors that are as vibrant as the colors. This dish is not only tasty but can become
your very own piece of artwork.
Layered Ratatouille
Ingredients
Method

15. 15
Prep Time
20 mins
Cook Time
90 mins
Servings
6-8
Deluxe Cook’s Tip
Using your V-Blade Mandoline to slice the carrots turns them into
ribbons, this reduces the cooking time and they are ready in just a few
minutes.
• 1, 3-3 1/2-pound boneless pork loin
• Kosher salt, freshly ground pepper
• 1 cup whole grain mustard
• 1/4 cup mustard powder
• 1/2 cup olive oil, divided
• 2 cups farro
• 1/3 cup apple cider vinegar
• 1 tablespoon caraway seeds,
• 1 teaspoon honey
• 1 1/2 pounds baby carrots, very thinly
sliced lengthwise using the 1.5mm
cutter fitting
• 1/2 small red onion, very thinly sliced
into rings using the 1.5mm cutter
fitting
• 1 cup (packed) fresh flat-leaf parsley
leaves
1. Place pork on a wire rack set inside a large rimmed baking sheet; season all over
with salt and pepper. Whisk mustard, mustard powder, and 1/4 cup oil in a small
bowl to blend. Rub over pork and let sit at room temperature 1 hour.
2. Preheat oven to 425°. Roast pork for 25-30 minutes, until beginning to brown.
Reduce heat to 350° and roast for a further 25-35 minutes, depending on thickness
of roast.
3. Meanwhile, cook farro in a large pot of boiling water for 30-35 minutes and drain.
4. Whisk vinegar, caraway seeds, honey, and remaining 1/4 cup oil in a medium bowl;
set aside.
5. Heat 2 tablespoons vinaigrette in a large skillet over medium-high heat. Add farro
and carrots and cook, tossing often, for around 3 minutes or until carrots soften and
farro is warmed through. Remove from heat and transfer to a large bowl. Add onion,
parsley, and half of remaining vinaigrette; season with salt and pepper and toss to
combine.
6. Slice pork. Serve with farro salad.
This is a tasty recipe full of flavour and class. A combination of cooking techniques creates a
stunning roasted pork meal with the perfect side dishes to go with it. A great party dish if you are
wanting to impress.
Mustard-Crusted Pork With
Farro And Carrot Salad
Ingredients
Method

16. Treats

17. 17
Prep Time
10 mins
Cook Time
10 mins
Servings
2-4
Deluxe Cook’s Tip
Make sure you try these lovelies with the maple-vanilla yogurt dip but
you can always experiment any other sweet dips.
• 2 medium to large crisp apples
(such as Granny Smith or Crispin)
• Grapeseed oil (for frying)
• 1/3 cup fresh sage leaves
• 4 ounces low-fat plain Greek-style
yogurt
• 1 tablespoon pure maple syrup
• 1 teaspoon vanilla extract
1. Peel apples and remove stems. Using the 1.5mm cutter fitting, thinly slice
apples and discard any seeds.
2. Pour oil into a large cast-iron skillet to a depth of 1/2” and heat over high
heat.
3. Working in batches, fry apple slices for 1–2 minutes or until golden brown and
crisp at the edges. Turn and cook for a further 1–2 minutes or until other side
is golden brown.
4. Add sage to pan with final batch of apple slices. Transfer fried apples and
sage to paper towels to drain.
5. Mix yogurt, maple syrup, and vanilla in a small bowl to blend. Serve alongside
apples.
This is a lovely and easy recipe for making yourself a little treat to keep you out of the cookie jar!
A simple use of fruit to create something more-ish that you will love and so will the kids.
Crispy Apple Chips
Ingredients
Method

18. 18
Mini Herbed Pommes Anna
Prep Time
25 mins
Cook Time
60 mins
Servings
2-4
Deluxe Cook’s Tip
Get a little creative, why not add a few different herbs to the mix and
see what you can create. You could try this recipe but using sweet
potato for another little twist.
• 1/2 cup (1 stick) unsalted butter
• 12-24 small tender thyme sprigs
plus 2 teaspoons coarsely chopped
leaves
• 1 garlic clove, minced
• 1 3/4 pounds small waxy potatoes
each slightly larger than a golf ball
• 2 teaspoons kosher salt
• Freshly ground black pepper
1. Preheat oven to 350°. Melt butter in a small saucepan over medium heat. Brush
muffin cups all over with butter. Line bottoms with parchment-paper.
2. Arrange 1-2 small thyme sprigs in center of each round. Drizzle 1/2 teaspoon butter
into bottom of each cup.
3. Add chopped thyme and garlic to remaining butter in saucepan. Stir over medium-
low heat for about 2 minutes until fragrant. Remove from heat.
4. Using the 1.5mm cutter fitting, slice potatoes crosswise with your mandoline into
very thin rounds (less than 1/16-inch thick), placing them in a large bowl as you
work. Pour herb butter over and season with salt and pepper; toss to coat well.
5. Divide potato slices among muffin cups, layering overlapping slices to create a
circular pattern. Lightly press center of each to make compact. Drizzle any remaining
butter and seasoning from bowl over.
6. Cover muffin pan tightly with foil and place on a baking sheet. Bake for about 35
minutes until potatoes can be pierced easily with the tip of a knife.
7. Remove foil; invert a rimmed baking sheet over pan. Turn, lightly tapping on counter,
releasing potatoes onto sheet. Rearrange any slices that may have fallen out.
8. Using a metal spatula, carefully turn cakes, thyme sprigs facing down. Discard
parchment.
9. Increase heat to 425°. Bake for a further 25-30 minutes until bottoms and edges are
golden and crispy. Carefully turn cakes, thyme sprigs facing up.
This recipe uses your mandoline slicer once again to create a great little treat for you to share
with friends and family. Something a little different that everyone will love and want the recipe for.
Ingredients
Method

19. 19
Prep Time
20 mins
Cook Time
2 hours
Servings
2-4
Deluxe Cook’s Tip
If you pull the bananas from the oven too soon, they won’t be crispy. So,
remember that it’s better to slightly overcook the slices than undercook
them.
• 2 to 3 just ripe bananas
• Lemon Juice
1. Preheat oven to 225˚.
2. Using the 1.5mm slicer fitting slice bananas into very thin slices and lay in a
single layer on a baking tray covered with parchment paper.
3. Brush with lemon juice.
4. Bake for 2-3 hours until bananas have dried out.
5. Check bananas after about 90 minutes and peel up from the parchment
paper to help air circulate a bit better.
6. If you find the bananas are sticking and not able to easily flip, keep baking for
another 20 to 30 minutes before flipping.
7. Chips are done when they have deepened in color, have no visible moisture,
and begin to crisp up as they cool when they are lifted from the tray.
8. Remove from oven and let cool to a crisp.
This recipe is not easy. So, it’s imperative that you make sure your oven temperature is accurate.
Also, the use of just-ripe bananas helps you cut the slices nice and thin. Thicker slices will take
much longer and will be more like dehydrated fruit rather than having the texture of chips.
Baked Banana Chips
Ingredients
Method

20. 20
Prep Time
20 mins
Cook Time
- -
Servings
2-4
Deluxe Cook’s Tip
A fruit salad can be served with many amazing naughty puds so don’t
limit yourself, add this easy to prepare dish to any pudding at your party.
• 4 kiwis – peeled
• 1 punnet of strawberries – tops
cleaned and washed
• 2 peaches
• 1 large mango
• 2 apples of your choice, cored and
skin left on
• 2 granadillas
• Edible flowers
• Good quality vanilla ice cream
• 2 chocolate crunchies, crushed
1. Peel and slice all the fruit with the mandoline, except the granadillas, using the
1.5mm cutter fitting and arrange on each plate.
2. When it comes to the softer fruit try slicing them on the mandoline without the
support of the hand guard, as this applies quite a lot of pressure. Take extra care if
using this technique.
3. Remove all the seeds and juice from the granadillas and place dollops on the fruit,
especially on top of the apples, which helps prevent browning.
4. Add a good scoop of vanilla ice cream on top of each fruit salad. Whenever possible
use good quality vanilla ice cream.
5. Sprinkle the crushed crunchie over each fruit salad and serve.
Making dessert doesn’t always require pre-lunch preparations, especially when a fresh, citrus
feast is on the cards. Mandolines make light work of fruit prepping, so your fruit salad slaving
becomes a thing of the past. Who can resist this one with a dollop of ice cream and a crumbling
of crunchies?
Fruit Salad with Honeycomb
and Ice Cream
Ingredients
Method

21. 21
Prep Time
50 mins
Cook Time
55 mins
Servings
8
Deluxe Cook’s Tip
Ensure the cake is completely baked through before you remove it from
the oven or it may sink.
• Cooking-oil spray
• 2 whole lemons
• 3 tablespoons lemon zest
• 3/4 cup butter
• 1/4 cup packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 cup flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup cornflour
• 1/2 cup milk
• 1 teaspoon vanilla extract
1. Preheat oven to 350°. Spray inside of a 9” spring form pan with cooking-oil spray.
Snugly line pan with a 12” circle of parchment paper, pressing flat. Spray parchment
with oil; set aside.
2. Bring 1/4 cup butter and the brown sugar to a boil in a small saucepan over medium
heat, stirring constantly. Pour into lined pan and spread evenly.
3. Thinly slice 2 lemons using the 3.5mm cutter fitting and remove seeds as you go.
4. Set a small lemon slice in the center of pan. Arrange more slices in overlapping
circles to fill pan (each slice should overlap the previous one by half). Keep any
leftover slices
5. Beat remaining 1/2 cup butter, the granulated sugar and lemon zest in a large bowl
until pale and fluffy. Add 1 egg at a time, scraping inside of bowl and beating well.
6. In a medium bowl, sift and mix together flour, cornflour, baking powder, and salt.
Combine milk and vanilla.
7. Add a third of flour mixture to butter mixture and blend, scraping the inside of the
bowl. Blend in half of milk mixture. Repeat to incorporate remaining ingredients,
ending with flour mixture. Pour batter into pan; spread evenly.
8. Bake for 50 to 55 minutes or until cake springs back in center when lightly pressed.
Let cool in pan on a rack at least 2 hours.
This little twist on pineapple upside-down cake makes for a great, dense and moist dessert.
During the time in the oven the sliced lemons take on the butter and brown sugar creating a
marmalade-like flavour and quality.
Lemon Upside-Down Cake
Ingredients
Method

22. Index of Resources
A
Almonds
http://www.womenshealthmag.com/recipes/penne-with-zucchini-and-almonds 11
Apple Chips
http://www.bonappetit.com/recipe/crispy-apple-chips-with-sage-and-maple-vanilla-yogurt-dip 17
http://www.marthastewart.com/1050671/apple-chips 17
B
Baked Banana Chips
http://naturallyella.com/baked-banana-chips/ 19
Beer-Battered
http://www.thekitchn.com/recipe-beer-battered-cajun-fri-140862 8
C
Cabbage Salad
http://skinnyms.com/crispy-chickpea-cakes-with-cabbage-salad/ 12
Carrot Salad
http://www.epicurious.com/recipes/food/views/mustard-crusted-pork-with-farro-and-carrot-salad-51155310 15
Chickpea
http://skinnyms.com/crispy-chickpea-cakes-with-cabbage-salad/ 12
Crispy Apple
http://www.bonappetit.com/recipe/crispy-apple-chips-with-sage-and-maple-vanilla-yogurt-dip 17, 18
http://www.marthastewart.com/1050671/apple-chips 17, 18
F
Farro
http://www.epicurious.com/recipes/food/views/mustard-crusted-pork-with-farro-and-carrot-salad-51155310 15
Fries
http://www.thekitchn.com/recipe-beer-battered-cajun-fri-140862 8
Fruit Salad
http://orderbtbonline.com/fresh-sliced-fruit-display/ 20
https://www.yuppiechef.com/spatula/fruit-salad-with-honey-comb-ice-cream/ 20
H
Herbed
http://www.bonappetit.com/recipe/mini-herbed-pommes-anna 18
I
Italian
http://aggieskitchen.com/italian-style-stir-fry/ 13
L
Layered
http://www.thecomfortofcooking.com/2010/08/layered-ratatouille.html 14
Lemon Cake
http://www.myrecipes.com/recipe/meyer-lemon-cornmeal-upside-down-cake 21
http://www.tinypineconenyc.com/2016/07/15/a-lemon-blast-from-the-past/ 21
M
Mustard
http://www.epicurious.com/recipes/food/views/mustard-crusted-pork-with-farro-and-carrot-salad-51155310 15
O
Onion Strings
http://www.foodnetwork.com/recipes/ree-drummond/onion-strings-recipe.html?oc=linkback 9
http://www.hotforfoodblog.com/recipes/2014/7/28/crispy-onion-strings 9
P
Pasta
http://www.womenshealthmag.com/recipes/penne-with-zucchini-and-almonds 11
Pommes Anna
http://www.bonappetit.com/recipe/mini-herbed-pommes-anna 18
Pork
http://www.epicurious.com/recipes/food/views/mustard-crusted-pork-with-farro-and-carrot-salad-51155310 15
R
Ratatouille
http://www.thecomfortofcooking.com/2010/08/layered-ratatouille.html 14
Root Vegetable
http://www.thekitchn.com/recipe-root-vegetable-slaw-wit-1-138507 7
S
Slaw
http://www.thekitchn.com/recipe-root-vegetable-slaw-wit-1-138507 7
Stir Fry
http://aggieskitchen.com/italian-style-stir-fry/ 13
Sweet Potato Fries
http://www.thekitchn.com/recipe-chilispiked-sweet-potat-83957 5
http://www.wholefamilystrong.com/2012/07/17/sweet-potato-coins/ 5
U
Upside-Down Cake
http://www.myrecipes.com/recipe/meyer-lemon-cornmeal-upside-down-cake 21
http://www.tinypineconenyc.com/2016/07/15/a-lemon-blast-from-the-past/ 21
Z
Zucchini
http://gcsauciertastethefood.blogspot.co.uk/2012/08/minted-zucchini-tagliatelle-with.html 6
http://www.bonappetit.com/recipe/zucchini-tagliatelle-with-mint-cucumber-and-lemon 6
http://www.womenshealthmag.com/recipes/penne-with-zucchini-and-almonds 11

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