SALT & VINEGAR CRISPS RECIPE | BBC GOOD FOOD
Make yourself the ultimate treat: a crisp sandwich, with homemade salt and vinegar crisps. These crunchy, golden brown rounds are easier than you might think
Provided by Emma Freud
Categories Snack
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield makes 4
Number Of Ingredients 5
Steps:
- Wash the potatoes and slice thinly. It’s tricky to get slices of the right thickness: either use a knife, slicing as thinly as you can without breaking, or a mandolin if you have one. Put the slices in a dish, cover with the vinegar and 1 tsp sea salt, and leave for 20 mins. Heat oven to 180C/160C fan/gas 4.
- Drain the slices, pat dry gently with a tea towel and put them in a plastic food bag. Add the olive oil and 1 tsp sea salt. Jiggle the bag gently, then arrange the slices on two baking trays. Bake for about 30 mins, but check after 15 mins: you might need to swap the trays’ positions or turn them around if one side is browning too quickly.
- While the potato slices are cooking, butter the bread and spread half the slices with a thin layer of ketchup. When the crisps are beautifully golden, remove from the oven, lay them on kitchen paper and sprinkle with more sea salt. Pile the crisps onto the ketchup-ed slices of bread in a double or triple layer. Add the top layer of buttered bread, cut off the crusts and eat immediately.
Nutrition Facts : Calories 293 calories, FatContent 11 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 40 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 3 grams fiber, ProteinContent 7 grams protein, SodiumContent 2.8 milligram of sodium
ORANGE, FENNEL & ROCKET SALAD RECIPE | BBC GOOD FOOD
This fresh, fruity salad combines peppery rocket leaves, tangy citrus and a punchy mustard dressing for a full-flavoured side dish
Provided by Jessica Simmons
Categories Side dish
Total Time 10 minutes
Prep Time 10 minutes
Yield 4
Number Of Ingredients 6
Steps:
- Using a mandolin or a sharp knife, shred the fennel into thin slices.
- Remove the skin of the oranges with a knife and gently cut out the segments. Do this over a bowl to catch all the juice for the dressing. Squeeze any excess from the oranges after they have been segmented.
- Tip the onion into a bowl with the fennel, orange segments and rocket leaves.
- To make the dressing, combine the juice from the oranges with the olive oil and mustard. Drizzle over the salad and serve.
Nutrition Facts : Calories 100 calories, FatContent 4 grams fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 5 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.3 milligram of sodium
More about "vegetable mandolin recipes"
BORSCHT RECIPE | EPICURIOUS
From epicurious.com
Reviews 3.3
- Add the broth and the bay leaf. Season to taste with salt and pepper. Bring the soup to a simmer and cook, partially covered, for 10 minutes before grating the beets directly into the soup. Simmer, partially covered, until the soup is flavorful and the vegetables are completely tender, about 15 minutes. Stir in the dill. Add the red wine vinegar, salt, and pepper to taste. Garnish the soup with sour cream and serve.
ORANGE, FENNEL & ROCKET SALAD RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 10 minutes
Category Side dish
Cuisine Middle Eastern
Calories 100 calories per serving
- To make the dressing, combine the juice from the oranges with the olive oil and mustard. Drizzle over the salad and serve.
TRIPLE CHEESE & BACON DAUPHINOISE RECIPE | BBC GOO…
From bbcgoodfood.com
Total Time 2 hours 5 minutes
Category Side dish
Cuisine French
Calories 637 calories per serving
- Cover with foil and cook in the oven for 1 hr. Remove the foil and cook for a further 30 mins until the potatoes are cooked through (insert a skewer or knife and check there is no resistance) and the topping is golden. Scatter with the remaining bacon for the final 5 mins of cooking.
BORSCHT RECIPE | EPICURIOUS
From epicurious.com
Reviews 3.3
- Add the broth and the bay leaf. Season to taste with salt and pepper. Bring the soup to a simmer and cook, partially covered, for 10 minutes before grating the beets directly into the soup. Simmer, partially covered, until the soup is flavorful and the vegetables are completely tender, about 15 minutes. Stir in the dill. Add the red wine vinegar, salt, and pepper to taste. Garnish the soup with sour cream and serve.
16 COMMON TYPES OF SQUASH | ALLRECIPES
From allrecipes.com
THE BEST MANDOLINE | REVIEWS BY WIRECUTTER
From nytimes.com
SPANISH GARLIC SOUP RECIPE | ALLRECIPES
From allrecipes.com
DAUPHINOISE POTATOES RECIPE MARY BERRY - SHARE-RECIPES.NET
From share-recipes.net
JAMIE’S CHRISTMAS WITH BELLS ON RECIPES | JAMIE OLIVER
From jamieoliver.com
AMAZON.COM: MANDOLINE FOOD SLICER, ADJUSTABLE STAINLESS ...
From amazon.com
AMAZON.COM: ADJUSTABLE MANDOLINE SLICER SAFE VEGETABL…
From amazon.com
23 IRISH AND BRITISH POTATO RECIPES - THE SPRUCE EATS
From thespruceeats.com
JAMIE OLIVER | SEARCH
From jamieoliver.com
GEOFFREY ZAKARIAN SAFE SLICE UPRIGHT MANDOLIN - QVC.COM
From qvc.com
16 COMMON TYPES OF SQUASH | ALLRECIPES
From allrecipes.com
VEGETARIAN CHRISTMAS RECIPES | JAMIE OLIVER CHRISTMAS ...
From jamieoliver.com
THE BEST MANDOLINE | REVIEWS BY WIRECUTTER
From nytimes.com