Australian Readers: Giveaway
Happy Monday! Did you get up to anything fun or exciting over the weekend? I had plenty of kitchen fun (again!) and hit the markets (which I’ll post about later).
Last week I spent some time with my favourite twinnies, my god daughters and their gorgeous mummy, my bestie Kel. I took the opportunity to make some of ‘my food’ for dinner to my greatest critics.
One of the recipes I made for us to enjoy for dinner was spaghetti with marinara and marinated mushies (yep it’s an old favourite).
For the spaghetti, I tested out 2 kitchen gadgets, complements of Robins Kitchen and if you are Australian based, you will have a chance to win one for yourself – or a family member as Christmas is coming! Details to follow.
First I tried out the Veggie Twister (RRP $39.99AUS)
It is a 3 piece gadget:
that can turn any long thing vegetables (ie zuchnini, carrots, cucumbers – but the instructions also note small radishes, small potatoes, onions and sweet potatoes) into spaghetti:
and was really easy to use.
You’ll need to cut your vegetable into less than 6cm lengths for it to fit in to the corkscrew.
Next up was the Chef Avenue 3 in 1 Turning Slicer (RRP $49.99AUS)
I’ve demonstated a similar model here before that I have left back at home in Saudi.
And I think there are a few different brands on the market, but I was really surprised and happy that Robins stock this style, so now you can walk into the store and purchase rather than having to order online.
The Chef Avenue has 3 different blades, 2 spaghetti and the spiral style.
Here you can see the middle piece is not ‘spriralised’. This helps to keep the pasta fresh for storage, so you don’t need to eat it straight away.
I used the smaller spaghetti blade to finish up the zuchinni for our dinner. The beauty of using raw zuchinni for your pasta is the texture is similar to al dente spaghetti and there really is no flavour either.
Then I changed to the spiral blade to make pear spirals
for my Rocket (Arugula), Pear & Pine Nut Parmesan salad that I served alongside the spaghetti (I’ll post the recipe tomorrow).
Usually I would have used my mandoline for this part, but wanted to test out the spirals and they worked out pretty well.
Not sure what else I’d use the spirals for but certainly love the spaghetti blades!
Zucchini Spaghetti with Spicy Marinara
3 large zucchinis – spiralised with the 3 in 1 Turning Slicer or Veggie Twister into spaghetti
1 cup of cherry tomatoes
Remember these guys that mum found?
1 cup of chopped red capsicum
1/2 cup of packed fresh basil
1/2 cup of semi or sundried tomatoes (if packed in oil then rinse)
2 cloves of garlic
4 pitted dates
1/4 cup olive oil
1/8 t himalayan/sea salt
1/8 t cracked black pepper
1/8 t chilli flakes or to taste
dash of apple cider vinegar
Method: 1. place all ingredients in a processor fitted with the S blade and pulse until all ingredients are mixed but not pureed. You want to maintain some texture.
2. Strain the sauce with a mesh strainer – reserve the liquid for drinking later…I LOVE THIS JUICE!
3. Set aside until ready to serve with pasta
2 cups of sliced mushrooms
1/4 cup tamari/nama shoyu/wheat free soya sauce
1/4 cup of olive oil
dash of apple cider vinegar
1/2 t cracked black pepper
Method: place mushrooms into a large bowl and cover with the remainder of the ingredients.
It will at first appear that there won’t be enough marinade to cover the mushies, but as they being to reduce and eliminate water you will find the marinade will be ample. Set aside in the fridge for 1 hour.
When ready to serve, place zuchinni noodles on a plate, topped with marinara sauce and drained marinated mushrooms.
Robins Kitchen have generously offered 1 of each of the Turning Slicer and Veggie Twister to 2 lucky Australian readers (That’s 1 gadget per winner.)
For your chance to go into the draw to win either a 3 in 1 Chef Avenue Turning Slicer or Veggie Twister just place a comment here on the blog, stating what would be the first creation you would make if you won!
This giveaway is only open to Australian readers this time around and the winner will be drawn randomly on Friday 16th December 12midnight and announced here Saturday 17th December.
Brisbanites! Here are two wonderful things to put in your calendars this weekend:
- Brisbane Raw Food Meetup is happening at Chermside on Saturday from 2pm. It’s the last one for the year, and the guest speakers are Dr Sandeep Gupta speaking about Ayurvedic Insights into a Raw & Living Foods Diet & Jenni Madison sharing with us “Mother Nature’s Magic” in the form of Coconut Oil (we all know how much I LOVE COCONUT!) Cost is $10 per person and you will need to go here to log in & RSVP. Raw fruits and vegetables will be provided as a delicious refreshment during the break.
- My friend and raw food darling at the Northey Street Organic Farm Markets at her stall Raw & Peace is serving up raw vegan fare at Cafe Checocho in West End Monday nights, starting 20th December, so now we have no excuse not to enjoy eating out. More info on Ames blog here .
Maybe I’ll see you at one or both of the above events!
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