A spiraliser has long been at the top of my foodie wishlist. Sure, I’d never ‘needed’ to spiralise anything before but now is a good a time as any to begin, right? Since making a conscious effort to eat a little more healthily and almost synonymous with my decision to go vegetarian, I’ve been hopelessly scouring the Internet for a spiraliser. I’m just useless with picking kitchen gadgets, okay?! (Well, aside from my really useful gyoza press!)
The wonderful team at Debenhams gifted me with the Kenwood Electric Spiraliser at the beginning of the month and it is an absolute game-changer on the cooking front. Finally, all of those bookmarked recipes via Pinterest and the tentatively Post-It noted pages of my cookbooks are a reality and I couldn’t be more excited to share the joys of this bad boy with you.
Kenwood’s Electric Spiraliser looks fun and intimidating all at the same time. It’s fairly unassuming and kitchen decor-friendly in white and lime green plastic but that whole ‘press this tube down’ bit instilled the Kitchen Fear in me… for all of about 10 minutes. Parts washed and assembled, the spiraliser is stupidly easy to use. Simply select your cone/blade, prepare your fruit or vegetable, secure with the cross-hatch end of the tunnel, push the button – and you’re done! Quite literally. No elbow grease involved.
The spiraliser comes with two blades and there are four in total to achieve different widths of spiraliser fruit/vegetable.
Oh! And I had no idea how many things you could bloomin’ well spiralise: apples, courgettes, beetroot, avocado… It sounds crazy but the included guide has SO many ideas and mini recipes included. I’ve been spiralising apples for the fun of it and adding it on top of my breakfast granola. Apple slices are so September 2016 😉
Anyway! Onto the recipe, a hearty and comforting bowl of goodness that shouldn’t really count as a recipe. Onwards:
Vegetarian Meatballs and Courgetti
- 2 courgettes
- Linda McCartney’s vegetarian meatballs
- 2/3 garlic cloves
- Salt and pepper to taste
- Tomato puree
- Milk (I used whole but dairy-free milks would work too!)
- Begin by chopping your tomatoes into smaller chunks.
- Add to a food processer/blender along with the spices, coriander, tomato puree and a glug of milk. This will form your sauce, so keep it chunky if desired. You could also add in onions if you wanted but I really had no time to chop them!
- Transfer into a saucepan and pop in 4/5 Linda McCartney meatballs. Heat through on a low-medium heat until the sauce begins to thicken. Add a small amount of corn flour if your sauce isn’t thickening.
- Whilst the ‘meat’balls are heating through, thoroughly rinse your courgettes and chop off the top and tail.
- Put through the spiraliser with blade 2.
- Heat a little coconut oil in a pan.
- Crush and mince the garlic cloves and pop in the pan to release the flavour before lightly sautéing your courgetti.
- Serve the meatballs on top of the courgetti.