Twist and turn courgettes into courgetti and butternut squash into squashetti with the perfect gadget for Summer – The Spiralizer! This ProCook Spiralizer is easy, safe and most importantly fun to use! The possibilities are endless as you can spiralize and experiment with all manner of fruit and veg to create beautifully presented salads or to replace pasta or noodles in traditionally carb-heavy dishes and to increase your intake of nutrients. A great way to sneak in your five a day! So here are some recipes to get you inspiralized…
Courgetti 2 ways – Hot and Cold
Courgetti Salad Bowl
1 small avocado
8 Cherry tomatoes
1 Spring onion
1 handful pumpkin seeds
1 Tablespoon olive oil
1 Tablespoon white wine vinegar
1 lemon wedge to serve
Chop the cherry tomatoes and spring onion and mix in a bowl with the spiralized courgetti. Add the remaining ingredients and stir through the courgetti so each spiral is evenly dressed. Slice the avocado and add fresh herbs to taste with a lemon wedge on the side to serve.
Courgetti with turkey meatballs
For the meatballs
350g Turkey mince
1 whisked egg
Salt and pepper
Small handful of chopped basil leaf
Splash of worcestershire sauce
For the sauce
1 red onion
2 tablespoons Tomato paste
Handful of fresh basil
1 can tin tomatoes
Splash of Worcestershire sauce
Sprinkle of paprika
Sprinkle of Parmesan cheese
Garlic oil (to cook in)
To make the meatballs, finely chop basil and red onion. Combine all the remaining meatball ingredients and roll into small meatball. Fry in a small amount of garlic oil for 6 mins then add in chopped red onion fry for another 3 minutes or until meatballs are golden brown.
Add all the sauce ingredients to the meatballs and allow to simmer for 15 minutes.
Add spiralized veg to a bowl and top with meatballs and sauce
Sweet Potato Curly Fries
3 medium sized sweet potatoes
3 tablespoons Olive oil
Peel the sweet potatoes and spiralize using you ProCook Spiralizer.
Line a baking tray with foil and place the sweet potato spirals across the tray ensuring they are evenly spaced out.
Drizzle the olive oil over the spirals and add seasoning of your choice. We used a generous helping of salt, pepper, paprika and garlic powder but you cold use anything from curry powder to dried chillies to a sprinkle of parmesan.
Bake in a preheated oven at 180C for 15 – 20 minutes or until the spirals have crisped up slightly around the edges. Use tongs to gently turn the Spirals over halfway through cooking.
Removed from the oven and gently lift from the foil using your tongs and enjoy!
Vegetable Feta Bake
1 small butternut squash
1 Sweet potato
2 Spring onions
80g Feta cheese
2 Tablespoons olive oil
2 Tablespoons dried mixed herbs
Spiralize the vegetables except the spring onions and place in a large mixing bowl to mix all the different spirals together.
Chop the spring onions and add to the other veg in the mixing bowl.
Add the olive oil and using your fingers, gently massage the oil into the veg to ensure all the spirals are lightly coated in oil.
Sprinkle the dried mixed herbs evenly through the spirals.
Transfer the veg into an oven proof casserole and crumble the feta cheese on top of the spirals.
Bake in the oven at 180C for 25 minutes or until the spirals have crisped around the edges and are cooked through.
Apple and Almond Oat Crumble
Ingredients (Makes 3 mini crumbles)
2 Pink lady apples
2 Handfuls rolled oats
4 Tablespoons vegetable oil
4 Tablespoons demerara sugar
10 Blanched almonds roughly chopped
Spiralize the apples and place a few spirals in each ramekin.
Mix the oats, vegetable oil, sugar and almonds together in a mixing bowl and then top the apple with the oat mixture.
Bake in the oven at 180C for 15 minutes or until the crumble topping is toasted to a golden brown. Leave to stand for 1 minute before enjoying!
Have you been spiralizing? We love to see your recipes using our products so tag us @steamertrading in your creations!