Whether you love veggies or not, you know that they need to have a place in your diet. But finding new ways to make veggies taste good can require some serious research skills and a couple hits and misses trolling through taste.com.au or the like. Personally, I am partial to a couple favourites that I keep on rotation throughout the week but I cannot deny a case of veggie apathy creeping in. Luckily, I don’t have to think too hard or do too much in-depth research for my solution.

Betty Bossi has been at it again with the awesome Veggie Sheet Slicer. The nifty device turns veggies into thin sheets, making it fabulous for lasagne, garnishes, and other exciting creations. I was surprised at how easy it was to slice the veggies and I’d be lying if I didn’t say it also ignited a childlike sense of wonder. As a meat eater, it provides so many options for fun meals but I can only imagine how beneficial it could be to vegans and vegetarians. After browsing some of the recipes that come with the device, I thought I’d share one of my favourites because I have a raging sweet tooth and I figured I’d show what else it can do.


For a muffin pan with 12 cups; approx. 7 cm Ø each, lined with baking paper 

35 min prep. 30 min cooking.


120 g butter biscuits

1 tsp. cocoa powder

75 g butter, melted

100 g ground hazelnuts

40 g sugar

1 organic orange

6 red apples, (approx. 140g each)


  1. Preheat the oven to 180 degrees Celsius.
  2. Crumble the biscuits in a plastic bag using a rolling pin or grind them using a food processor. Add the cocoa powder and butter, mix, pour in the prepared pan, and press with a spoon.
  3. Grate the orange zest, squeeze 2 tbsp of juice, mix with the nuts and sugar.
  4. Cut an unpeeled apple into strips using the Vegetable Sheet Slicer. Join and slightly overlap the apple strips until they reach approximately 35 cm in length. Place 1/6 of the nut filling on the apple ribbon, roll loosely, halve crosswise, place it on the pan with the cut surface down. Shape the remaining apple roses.
  5. Bake for approx. 30 min. in the middle of the oven

The Apple Roses go well with vanilla ice cream or crème fraîch.

Yum! Well, if that recipe isn’t enough to get your tummy grumbling, I don’t know what will be! As you can see, the funky device isn’t just for ‘nutritious’ meals but can also be used for a cheeky dessert. However, for those who are more health conscious, I thought I’d also show a creative vegan healthy snack idea.


Serves 4

25 min.


2 zucchini, approx. 250 g each

125 g cherry tomatoes

185 g pitted black olives

1 organic lemon

2 tsp. basil

3 tsp. olive oil

50 g pine nuts

Sprinkle of salt

Sprinkle of pepper


  1. Cut zucchini with skin using the Veggie Sheet Slicer into thin slices, cut into halves lengthwise, and place onto plates.
  2. Halve tomatoes, cut olives into rings, and spread over the zucchini.
  3. Zest ½ of the lemon, squeeze out juice and place both into a small bowl. Finely chop basil, add to olive oil, season to taste. Drizzle sauce over the zucchini.
  4. Roast pine nuts in a pan without any fat, sprinkle onto the Carpaccio.
  5. Season to taste.

As you can see, the Veggie Sheet slicer can create for the sweet or savoury palate. There is so much you can do with it beyond the clever recipes Betty Bossi supplies in the box. I am intrigued by what this device can do and how it brings a modern twist to the cooking experience.

Ask your local kitchenware store about the Betty Bossi Veggie Sheet Slicer.  If you’re in Brisbane, pop by our wholesale outlet store to grab yours: 4/62 Bishop St, Kelvin Grove, 4059.

Opening times: Monday to Friday, 10 am – 4 pm.