I have said before, and I will say again, I am not much of a cook. You will note the absence of food type posts on my blog. In fact there is one post on this blog that is inclusive of a recipe and that is how to make a simple but nutritious fish pie for the kiddies. Easy life type cooking that will last you a good few meal times. Nothing uber fancy like.
That said, I do always, ok at least 5 out of 7 days try to cook home-made and fresh food. My latest thing – spiralizing. I know it had been a bit of thing for a while, and I am a little late to the game but I am here now with bells on.
I was sent this spiralizer from Ideal World.tv What I wasn’t expecting to be included in the box was a recipe book. It wasn’t going to be courgetti spaghetti, and butternut squash noodles that you can buy pre made from Morrisons.
The recipe book is fab actually, with lots of really varied and tasty ideas. Admittedly some of the recipes require some far flung ingredients, I confess there is no Himalayan Salt in my cupboards but we made do with rock salt, whatever.
So for my showcase meal I went with Stuffed Peppers and Sweet Potato Rosti, for which you will need the following, (serves 2, hungry people): (the Peppers were totes an idea I nicked from my mate but she’s all good about it..)
2 Red Peppers
50 grams of Feta cheese – if you’re calorie conscious
Chorizo – (optional, Mr Tammy likes the addition)
Handful of Spinach
Handful of cherry tomatoes, quarter
Pine nuts (optional)
1 sweet potato
1 small onion finely chopped
100ml coconut milk
1 tbsp flour
pinch of salt, Himalayan if you have it.
For the peppers, it’s pretty simple
1. Cut in half, gut the inside, fill with cheese, spinach, tomatoes, chorizo and nuts. Put in the oven for 45 minutes and done. See simples.
The Rosti , little bit more to it but still not complicated
1. Peel your potato, and add to the spiralizer, and get spiralizing. If you have a multi setting then you want them pretty thing.
2. Blend coconut milk, flour and salt to make a sticky batter. Pour batter over sweet potato and onion and combine until everything is well coated.
3. Line baking tray with grease proof paper and shape into thick round rosti in approax 15cm.
4. Place in oven and bake for 15 minutes. Remove flip and reshape if necessary and bake for a further 15-20 minutes, until golden and crispy.
Simples.I admit put mine in these little shapes, in the hope the kids might be enticed by a mickey mouse shape… they weren’t but it was always going to be an ask.
As for the spiralizer itself, grated I had no comparison, but it came pre assembled, which is always a winner in my book. It comes complete with three blades, for three different types of ‘spiralizing’. A novel idea which I took from the recipe book, was to spiralize apple into curly strings, the kids loved it.
It is easy to use, self-explanatory, my two-year old even had a go. With the bigger, tougher veg you did need to put some wellie into the initial cutting but once you get going it really is no problem.
The only difficulty I found with using the spiralizer was keeping it in one place. The suction tabs weren’t always brilliant which made spiralizing a bit tricky at times. I found however if you wet the suction tabs a little they stick much better and normal spiralizing can resume.
So all in all I am happy with the spiralizer and have used it to make a few dishes now. It gives us a nice alternative to our normal meals and a different way to get veg on our plate and that can’t be a bad thing .