6th March 2015
Posted by: Bridget Okeeffe
The winter months call for warm and hearty meals, and I for one, tend to settle for pasta and meaty delights on those cold murky days. But with spring around the corner, I find that my appetite changes, and sure enough I begin to crave fresher meals.
Vegetables make a comeback at this time of year but I’m not always entirely in love with adding them to my diet. I’ve struggled, time and time again, to make my meals exciting, when it comes to adding them. I love eating grilled chicken with a side of vegetables but I just feel I want to do more with the veggies than the obvious. After all, I want to eat them, I just want it to be a bit more fun.
This year however, I’ve consciously decided to take charge of my diet and to find ways to make eating vegetables more fun.
Enter the Hemsley & Hemsley Spiralizer! If you haven’t heard of them already, they are a sister duo taking the world by storm introducing new recipes to tempt your taste buds, but most importantly, introducing the Spiralizer. It’s a neat little kitchen must-have that can transform how you eat your vegetables, as well as up your intake of them. Courgetti isn’t the only delight that you can make. You can spiralize anything from an aubergine to a cucumber and everything in between, and because it’s so easy to use, you have no excuses not to use it!
Personally I love making courgetti and adding a creamy mushroom sauce to it. It takes no more than 15 minutes to make so it’s perfect if hunger hits you suddenly and you need something quick.
two handfuls of mushrooms (white or button are ideal)
two table spoons of crème frâiche
salt and pepper to taste
First, spiralize your courgettes and cut up your mushrooms. Then place the courgetti and mushrooms into separate frying pans. Lightly add salt and pepper to the mushrooms with a bit of olive oil. Fry them until golden. Once they have shrunk in size and whilst they are sizzling, add the crème fraiche. If necessary add water if you prefer a smoother sauce. Leave it to simmer. While this is happening, add a little salt and olive oil to your courgetti and let it cook for no more than 5 minutes. Once they have softened, drain them and let them drip dry for five minutes. Then plate it up, add the mushroom sauce and enjoy the delightfully healthy alternative to heavy spaghetti!