PAMPERED CHEF MANDOLINE REVIEW RECIPES

Steps:

• Cut the zucchini using the fry cut setting on the No. 8 thickness of the Rapid-Prep Mandoline. Toss the zucchini with the seasoning in a medium bowl and let stand for 5 minutes (see cook’s tips). Drain the liquid from the zucchini.Combine the almond flour and tapioca starch in a shallow bowl. Working in batches, toss the zucchini in the flour mixture (your hands will work best for this part!). Shake off the excess flour from the zucchini.Spritz the Deluxe Air Fryer trays with oil, transfer the zucchini to the trays, and spritz the zucchini liberally with oil. Place the trays on the top and bottom racks. Cook on "AIR FRY" for 15 minutes, rotating the trays halfway through.Meanwhile, combine the aioli ingredients in a small bowl. Serve the zucchini fries with the aioli.

Steps:

• Preheat the oven to 425°F (220°C). Cover the bottom of the Stone Bar Pan with the dough. Use your fingers to seal the perforations and press the dough up the sides. Fold the extra dough over the sides to form a border. Bake until light golden brown, 6–8 minutes.Meanwhile, slice the carrot using the No. 1 thickness of the Rapid-Prep Mandoline. Place 2 bell pepper quarters on top of one another and place them into the chute of the Rapid-Prep Mandoline with the tapered part facing the blade. Slice on the No. 3 thickness. In a medium bowl, toss the vegetables with the olive oil and salt.Combine the ricotta, rub, and egg, and mix until smooth. Spread the mixture inside the border of the dough. Place the vegetables onto the ricotta mixture in an even layer.Bake until the edges are deep golden brown, about 8–10 minutes. Remove the pan from the oven and let it stand for 5 minutes to let the filling set.Combine the honey and cayenne pepper in a small microwave-safe bowl and microwave for 10 seconds. Drizzle the flatbread with the honey mixture. Sprinkle with black pepper and parsley or green carrots tops (see cook’s tip).