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Courgette Salad
Serves: 2 as a main/ 4 as a side
Time: 5 minutes
Ingredients:
Courgette 2
Yellow pepper (remove
stalk and seeds)
1
Red onion (peeled) ½ (Medium – 150g)
Celery 1 stick
Method:
1 Spiralize the courgette using the Flat Blade.
2 Slice the pepper, onion and the celery into 3mm
thick slices.
3 Mix all the ingredients together in a bowl.
4 Cover with your dressing of choice.
Thai In-spiralized Salad
Serves: 2 as a main/ 4 as a side
Time: 10 minutes
Ingredients:
Mooli (Daikon) radish
(peeled)
½ (30cm)
Cucumber 2
Mango (peeled and
de-stoned)
½
Spring onion 4
To Finish:
Sesame seeds 4 tsp
Dried shrimp (optional) 4 tbsp
Fresh coriander (chopped) 4 tbsp
Method:
1 Spiralize the cucumber and mooli radish using
the Linguine Blade.
2 Cut the Mango into small cubes and chop the
spring onions.
3 Mix all the ingredients together in a large bowl.
4 Cover with your dressing of choice and sprinkle
over the sesame seeds, dried shrimp and fresh
coriander.
Beetroot and Celeriac Linguine
with Prawn
Serves: 2 as a main/ 4 as a side
Time: 20 minutes
Ingredients:
Raw beetroot 2
Celeriac ½ (400g)
Fennel ½ bulb
For the marinade:
Lemon ½ juice of
Extra virgin olive oil 5 tbsp
Fennel seeds ½ tsp
Seasoning To taste
To finish:
Tiger prawns 20
Spinach 200g
Method:
1 Peel and trim off the top and bottom of the
beetroot and celeriac.
2 Spiralize the beetroot and celeriac using the
Linguine Blade.
3 Place the spiralized beetroot and celeriac into a
large bowl.
4 Remove the core and finely chop the fennel and
add to the bowl.
5 Add the lemon juice.
6 Fry the vegetables, fennel seeds and seasoning
in olive oil over a medium heat.
7 Cook for 5 minutes and then add the prawns
and cook until they have turned pink.
8 Add the spinach and mix thoroughly. Serve.
8
recipes (the
Spaghetti and
Tagliatelle blade can also be
used in recipes where the
Linguine blade is recommended.)
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