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MANDOLINE GRATER. MANDOLINE
Mandoline Grater. Bach Mandolin Tabs. Beginner Guitar Lessons For Free.
Mandoline Grater
- A kitchen utensil consisting of a flat frame with adjustable cutting blades for slicing vegetables
- A mandoline (, ) is a cooking utensil used for slicing and for cutting juliennes; with proper attachments, it can make crinkle-cuts. It consists of two parallel working surfaces, one of which can be adjusted in height.
- A compact, hand-operated slicing and cutting machine. Mandolines are used to cut fruits and vegetables uniformly.
- A slicer that can be fitted with diverse cutting blades.
- A device in which blades are moved manually (by turning a handle), used for grating cheese and other foods
- A grater (also known as a shredder in parts of the eastern United States) is a kitchen utensil used to grate foods into fine pieces. It was invented by Francois Boullier in the 1540s.
- A device having a surface covered with holes edged by slightly raised cutting edges, used for grating cheese and other foods
- A tool with which one grates, especially cheese, to facilitate getting small particles or shreds off a solid lump
- utensil with sharp perforations for shredding foods (as vegetables or cheese)
carrot and lentil salad
I associate certain salads with certain foods. My mum would always make a grated carrot salad whenever she made a lentil stew, and that was essentially the only time.
This wacky idea of combining the two popped in my head this afternoon, and I just had to try it out. It wasn't bad at all.
It's basically grated carrot (I wanted the carrot strips to be more defined - do you think I need a mandoline for that? I just used my grater here,) cooked lentils, some chopped parsley (my herb garden has started growing again! :) salt, freshly ground black pepper, squeeze of lemon, teaspoon of e.v.o.o. and a small clove of garlic, crushed.
Mix well and enjoy.
mess
This is a really boring picture because it's taken after I cleared away the mandoline, the food processor, the cheese grater, and half of the chocolate mess. Nevertheless, it shows three of the four bags of semi-sweet chocolate that I "finely chopped" for the truffles recipe. Turns out that there really is no better way to do it than to just hack away at blocks of solid chocolate with a chef's knife for an hour or two. Worth it, but a PAIN IN THE ASS. I recommend not doubling the recipe for this reason.
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Post je objavljen 04.11.2011. u 18:13 sati.