Recipe: Sweet Potato Curly Fries, Boursin and Eggs

Y’all know I love my spiralizer and this week I used it to make sweet potato curly fries for the first time!

My friend at work had tried but without success, so I was a bit dubious whether I could get fries that were crisp but not burnt or soggy.

Well, it was first time lucky and I managed to get crispy, flavorful curly fries that took about 20 minutes to cook in a hot oven and tasted delicious! I topped the fries with some Boursin (which I added 5 minutes before the end of the cooking), 2 eggs sunny side up and a small amount of grated applewood smoked cheddar.

Method

I had my oven at 400F/200C. I added 1 teaspoon of olive oil and a pinch of dried chili flakes to the spirals and laid them out flat on a baking tray.

sweet potato curly fries

Half way through the cooking, i flipped them over to avoid burning them. There were a couple of pieces that were too charred to eat, so I just discarded them before adding my toppings – Boursin (of course), 2 fried eggs and a sprinkling of applewood smoked cheddar.

sweet potato curly fires with boursinfried eggs

sweet potato curly fires with boursin and fried egg sweet potato curly fires with boursin and fried eggsweet potato curly fires with boursin and fried egg

Have you tried making curly fries from any spiralized vegetables?
xoxo

Spiralizing – the dangers

When spiralizing goes wrong!

image

I was making carrot noodles tonight and the damn thing cut me! That will teach me to get too close to the blade:?

image

I had spiralized carrot with spinach and edamame beans, pulled pork and some smoked cheddar.

image

The pulled pork was from leftovers, so I just put all of the ingredients into a microwavable bowl and cooked it on full power for 2 minutes, before sprinkling with the cheese.

Recipe: Spiralized Fajita Bowl

Fajitas are a family favourite in our household, but with the introduction of the spiralizer, I’ve updated our usual to make a healthier, yet no less satisfying meal!

By filling up on veggies there’s less room for cheese and you don’t need as many wraps in order to feel satisfied, so the fajita bowls are great for anyone looking to make this classic a bit healthier.

Ingredients (serves 2 people):
250g turkey or chicken breast (you7 can use boneless thigh if you prefer)
2 medium carrots
1 courgette
Red pepper (bell pepper for US)
Sweetcorn
Wraps and fajita seasoning (we use Santa Maria)
Cheese of your choice – we love Illchester applewood smoked cheddar
Condiments – my favourites are hot sweet chill sauce and sriracha

Method:

  1. Spiralize your courgette and carrots and split between 2 bowls20160105_190936
  2. Grate the cheese and add to the bowls
  3. In a dry frying pan, cook the peppers and sweetcorn until they are brown on the edges – this gives a lovely smoky taste, then add them to your bowls
  4. Cut the meat into thin strips and add them to the pan you cooked the vegetables in, with a little oil
  5. When the meat is nearly cooked through, add the fajita seasoning and cook until the meat is done
  6. Divide the meat into your bowls
    20160105_195501
  7. Serve your wraps as you like them. My favourite way is to toast them and use them to scoop the ingredients
  8. Top with sauce of your choice and enjoy!

20160105_195507

 

Recipe: Turkey Burgers 2.0

I’ve posted a recipe for homemade Turkey Burgers before but I’ve since updated my recipe and I have to say, the newly improved burgers are Da Bomb!

20160110_194222

There hasn’t been a significant change in the recipe, but I did use my spiralizer to create some of the slaw and the burgers themselves have added breadcrumbs (but not many) for a bit of stability.

I also added a crunchy topping of dry-roasted cashew nuts and shredded brussels sprouts for some nutty crunch.

Ingredients (serves 2):

For the burgers
500g minced turkey
Pinch of dried chilli flakes
3 minced garlic cloves
1 small courgette (cut of the ends and grated)
Sprig of thyme
Sprig of rosemary
1/2 slice of bread – anything you have in the house will do
NB. I had these herbs in the fridge but you could use any you prefer

For the salad
1 courgette – spiralized into spaghetti
2 medium carrots – spiralized into spaghetti
1 apple (I used granny smith as I like the tart taste)
Handful of sugar snap peas, sliced
1/4 head of red cabbage (approx. 2 cup fulls when shredded)
Salad dressing – I use a mango, lime and chilli dressing from Tesco or M&S but you can sue whatever you want.

Method:

  1. Put the bread, chilli, garlic and herbs in a blender until they form small crumbs
  2. In a bowl, mix the breadcrumbs, grated courgette and turkey together until equally blended (use your hands to ensure the turkey mince isn’t squashed too much)
  3. Form the mixture into 4 equal sized patties using your hands and refrigerate (even if its just for 30 minutes)
  4. Whilst the burgers are chilling, shred the sprouts and chop the nuts and dry roast in a frying pan. put these to one side whilst you cook the rest of the meal.
    20160110_192037
  5. Once the burgers are chilled, use a non-stick frying pan to cook the burgers on each side for approximately 7-8 minutes, turning occasionally so they don’t burn.
    20160110_193747
  6. Spiralize your courgette, carrots and cabbage, chop your peas and apple, and divide into two bowls. You can do this before you start cutting the burgers or during the cooking.
  7. Cut one of your burgers in half to ensure they are cooked thoroughly.
  8. Top your salad with the burgers and crumble on the nut/sprout mixture.
    20160110_194332
  9. Drizzle your dressing around the outside of the bowl and tuck in!

You’ll see that the differences aren’t massive, and you certainly don’t need to add the nut crumb if you don’t have time, don’t like nuts or sprouts or just can’t be bothered!

The result is a glorious bowl of goodness that is high in protein, low in fat, filling and most importantly, TASTY!
20160110_194320

This is the first of several recipes that use my spiralizer (although you certainly don’t need one to make the recipe) so stay tuned for more!
xoxo

New Spiralizer

I decided to bite the bullet and purchase a spiralizer instead of using my trusty julienne peeler for my 2016 spiralizer recipes.

I knew that I didn’t want to spend loads and the product had to be light and easy to pack away when it isn’t in use.

In the end I opted for a spiralizer from Lakeland at £14.99. The product arrived a couple if days after I placed the online order and so far I’ve got mixed feelings, maybe I should have gone for the official inspiralizer?!?

image

image

You can do all the usual foods (courgette, sweet potato, apple etc.) and my first recipe was courgette spaghetti, using a similar recipe to my standard courgette spaghetti recipe.

image

My main issue with the machine I bought is that the size needs to be a certain width in order to reach the slicer, and I’m not sure if some vegetables will be thick enough, only experimentation will tell!

I’m gong to try carrot and see if the size will be a problem, I’ll keep you posted!
Xoxo

Recipe: Winter Courgette Spaghetti

This is a seriously amazing recipe that is packed full of green vegetables, makes great leftovers and feels really hearty and comforting on a cold winters night!

A bowl of this courgette spaghetti will make you feel comfortably full, is packed with fibre, has loads of green vegetables and can easily be modified to suit anyone’s tastes.

Ingredients (Makes 2 bowls)

  • 3 courgettes – use a spiralizer or julienne peeler to make thin ribbons
  • 150g Brussels Sprouts – halved
  • 1 leek – ends removed and cut into 1/2 inch circles
  • 100g tender-stem broccoli cut into small pieces
  • 80g frozen peas
  • Large pinch of dried chilli flakes
  • chicken stock concentrate (I use Knorr)
  • Large pinch of crushed black pepper
  • 50g roule cheese
  • OPTIONAL – 4 rashers of smoked pancetta or 3 rashers of smoked streaky bacon cut into small pieces

Method

  1. In a non-stick frying pan, cook the pancetta until crispy, remove and drain of fat
  2. Boil water in a pan and add the stock concentrate, the Brussels and the leeks – cook until just tender (3-5 minutes)
  3. Meanwhile, on a medium heat, in the non-stick frying pan, add the courgette ribbons and broccoli and stir for 1 minute. Add the chilli flakes and continue to stir for another 2 minutes
  4. Drain the Brussels and the leek and add to the courgette mixture – if some of the stock gets into the pan that’s good, it will make the sauce a bit more tasty!
  5. Add the roule cheese and black pepper to the vegetables and reduce the heat, stirring gently until the cheese is 80% melted
  6. Divide the mixture into two bowls and sprinkle the pancetta over the top
  7. Enjoy your quick, easy, healthy meal!

Top Tips for this recipe
If you are a vegetarian, swap the chicken stock for vegetable stock and the pancetta for toasted pine nuts – the crunch is a great contrast to the creamy softness of the rest of the dish!

Sorry that I don’t have any pictures, I will start taking my phone into the kitchen so I can snap away as I cook! If you make this recipe send me a picture!

xoxo