Cooking Joyfully and Beautifully

 

One of my all time favourite gadgets would have to be my mandolin slicer. Whist the actual mechanics of the device cannot be faulted it is the kooky packaging that thrills me most.

Long lost sisters perhaps?

It promises that puffed sleeves and a wealth of shaved vegetable matter could be your ticket to kitchen harmony. Look closer and you will see turnips; cabbage, radish and onions also seem to be part of the equation. Mercifully there is a word of caution to: thrust slowly with great care of your fingertips.

It may be a lethal weapon but it has broad appeal, boldly declaring it’s self to be ideal for everyone from professional cooks to housewives. Phew, glad I qualify. 

It’s a big call that food cut from the samurai blade will be both beautiful AND joyful, but being a sloppy old harridan most of the time I am prepared to give anything a go.

 I suppose you could always try this salad with a plain old knife. That being the case, chop along with one eye closed to up the zen quotient and keep the thrill of chopping off your fingers a greater possibility than normal.  

Crunchy apple salad

3 fat juicy apples apples

½ bulb of fennel

2 radishes

A handful of chopped parsley

A handful of pistachios

 Dressing

Juice and zest of one lemon

2 Tablespoons of olive oil

A decent pinch of salt, pepper, castor sugar and dill.

 

1.       Very finely slice apple radish and fennel,

2.       Combine salad dressing ingredients in a screw top jar and shake vigorously to combine.

3.       Pour dressing over sliced vegetables

4.       Moosh everything together and artistically sprinkle with parsley and nuts.

Best made close to serving.