NIFTY TIPS
Cut the
noodles
after
spiralising if the
strands are too
long, to allow for
easier serving
and eating. You
may want to do
this particularly
when making a
salad.
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The greatest challenge when spiralising veggies is to
prevent your sauce from
becoming too watery or
runny. To avoid a watery
sauce, cook the noodles
separately. Set aside for
when you’re ready to add
them to the sauce. And
most important, don’t let
the noodles sit in the sauce,
as water will seep out.
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6
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Another great thing
about spiralising is
that most of the
veggies can be easily
stored in the fridge for up
to 3-4 days, making it easy
to prep ahead. Just place a
paper towel at the bottom
of the storage container to
help absorb any excess
moisture. Then secure the
lid and store in the fridge
until ready to cook.
Slice the ends off
of your vegetables
to ensure that the
blade is working against
a flat surface. It’s important to keep adjusting
the vegetables straight
against the blade while
spiralising, as most
veggies tend to have a
natural curve.
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Reduce your sauce
more than you would
normally. Make sure
you allow your sauce to
reduce about 95% of the way
before adding in the spiralised pasta. The sauce
should barely have any liquid
once you’ve reduced it this far.
Once you add the spiralised
pasta, the water will seep out
of the cooked vegetables and
water down the sauce.
Go raw. Raw
noodles are
crunchy, so
simply pour a warmed
sauce on top of your
noodles,
and they
will heat
and soften
ever so
slightly on
their own.
Carrot and
sweet potato
work best
for rice
PESACH RICE
Believe it or not, spiralised rice actually bears a massive resemblance to the starchy original, especially when you use
carrot or sweet potato.
1. Spiralise your vegetable of choice as normal
2. Place the spiralised noodles in a food processor and
pulse gently until rice-like, about 5 seconds.
3. The best way to cook spiralised rice is to sauté it in a bit
of olive oil.
Prevent
soggy
pasta and
watery sauce by
tossing the raw
noodles in some
olive oil before
you cook them,
thereby preventing excess
fluids from
being absorbed.
When you
spiralise
cucumbers
and zucchini, pat
dry with paper
towels.
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WIN
We’re giving away a Gefu Spirelli
Spiral Julienne Slicer. Write to
us at kosherfoodie@jewishlife.
co.za, tell us why you love
The Kosher Foodie, and you could
win this nifty gadget (available
from yuppiechef.com for R389).
Want more awesome recipe ideas?
Check out this blog dedicated
entirely to spiralised cooking:
www.inspiralized.com JL
JEWISH LIFE
ISSUE 82 81