Jewish Life Digital Edition March 2015 | Page 85

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. 2 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. 3 4 6 7 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. 1 5 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. 8 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