Over the last couple of weeks I have posted a couple of my spiralising recipes. As a result I have been messaged by a couple of folks asking what equipment you need to get spiralising, and which spiraliser we use.
To spiralise you need a spiraliser (spiralizer) – you will see that there are masses on the market and the price ranges hugely. There are big contraptions which spirals your veg for you as you turn a handle, they sit at the pricier end of the spiraliser spectrum. At the opposite end of the price range are the simple hand-held spiralisers.
I was given my first spiraliser for as a Christmas pressie a couple of years ago ; it’s the simple hand-held one pictured, and it’s still going strong. It has dual slicing sizes and is really easy to use and clean.
Here are a couple of our favourite recipes for spiralising vegetables.
Prep Time:15 mins
Cook Time:10 mins
This is such a speedy, super tasty and healthy meal to make. Full of delicious, fresh ingredients, the chillies make it zingy and the tomatoes give it a lovely sweetness. I serve ours with a generous drizzle of my simple basil pesto drizzled and toasted pine nuts sprinkled over the top for some texture and mellow earthy flavour. *It only takes a few minutes to cook so make sure you have done all your prep before you turn the heat on under the pan.
A few people have messaged me to ask how to spiralise - we use a simple hand-held spiraliser you can see it here.
- 3 small courgettes
- 25 small vine tomatoes (we use vittoria/cherry/little pomodoro)
- 2 garlic cloves
- 2 fresh cayenne chillies
- 2 Tbs olive oil
- ½ tsp ground cayenne pepper
- salt & pepper
- optional - ¼ C toasted pinenuts & basil pesto
Make your courgettie spaghetti by using a spiraliser; chop all the tomatoes in half. I grind a load of pepper and himalayan salt on the tomatoes as soon as they are chopped up. Dice the cloves of garlic & fresh chillies into tiny pieces.
If you are going to include the pine-nuts toast them now, and if you need to make the basil pesto do that now too. (It is basically 3 huge handfuls of fresh basil leaves and about 6 glugs of olive oil in the liquidiser and blizt!)
Into a heavy based pan add 2 Tbs of olive oil, the garlic cloves and chillies. Put on a really low flame/heat and allow the chillies and garlic to infuse the oil with their flavours, this should take about 6 minutes.
Once they start to sizzle add the ground cayenne pepper and then the courgettie spaghetti you have made. Stir it in so that all the courgettie spaghetti is coated, turn up the heat, dump all the tomatoes in with their salt and pepper. Cover with a lid and leave to cook on a high heat for about 3-4 minutes.
Serve straight into the bowls, add the basil pesto and pine nuts to the top of the servings and tuck in!
*I toast the pine-nuts and make the basil pesto before I start preparing the courgettie spaghetti
spiralised sweet potato fries
Prep Time:8 mins
Cook Time:12 mins
These spiralised sweet potato fries are a great alternative to popcorn, they also work wonderfully as a side! Yummy sweet potato spiralised, tossed through some tasty oil and popped into the oven. These scrummy spiralised sweet potato fries are very fast to make, tasty and pretty healthy too! I made a marinade we fancied - you can adapt it to suit your taste buds. How big is a sprinkle* after all? If you're after a simple hand-held spiraliser, here's a link to the one we use.
- 1 sweet potato
- 2 glugs of olive oil
- 1 glug of maple syrup
- good grinding of balck pepper
- sprinkling of ground smoked paprika
- sprinkling of ground cayenne pepper*
Pre-heat the oven to 180°C (fan oven) Scrub your sweet potato and cut out any dodgy bits! (You can peel it if you prefer - I like keeping as much of the skin on as possible.)
In a bowl add all the ingredients for your marinade, mix it up so everything is combined.
Spiralise your sweet potato (the photo is one sweet potato). Toss the spiralised sweet potato through the marinade mix, once it's all coated pop onto a waiting baking tray. Place in the oven for about 12 minutes - it's important to move the sweet potato around every 4 minutes so it can go crispy
When its cooked pop it onto some kitchen towel to absorb any excess grease, pop into a bowl and grind a bit of salt over the top.
*The marinade can be as hot and spicy as you like or you can make it really mild and use herbs to add flavour rather than cayenne & paprika.