Posts Tagged ‘spiralizing’

So I’m still playing with my spiralizer:


With great power, comes great responsibility…

And I found a quick and easy way to make mild pickled vegetables (still on the zucchini and carrot bandwagon), these are great with a couple of fried eggs for breakfast:


Disclaimer: I did actually add tomato sauce to my dish after I took the photo. I am Australian, after all: we eat it with almost everything.

Sushi seasoning is basically a vinegar with sugar in it, which is the basis of most pickling. It’s also not too harsh, the rice vinegar is quite mild. So if you have a bottle in your fridge, it’s worth letting it do double duty.


  • Handful of spiralised vegetables per person (zucchini and carrot)
  • 2 eggs per person
  • 1 tbsp sushi seasoning per handful of vegetables.

The night before, pop the spiralised veggies and sushi seasoning into a covered container and put in the fridge (non metallic container only). In the morning, pop them out on the counter to warm up to room temperature.

Drain the pickled vegetables.

Fry the eggs any way you like them, serve with a handful of the vegetables…and tomato sauce if you’re Australian 😉



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Sooooo….I bought a spiralizer. And I’ve been playing around with portions and cooking techniques.


Yep, spiralizer


I’ve worked out that about 1/4 of a large zucchini (you can see 1/2 of a large zucchini in the photo above) plus 1/2 of a carrot (medium size carrot, not gigantor carrot) provides enough noodles for one person.

I’ve also worked out the best way to prepare it as cooked “noodles” or “linguini”, is to heat it quickly in a bit of olive oil. Some recipes suggest adding water as well, but I find it makes the “noodles” too soft.



Recipe: Fillet Steak, Broad Bean Pesto and Zucchini and Carrot “Linguini”

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Up High

Having made my broad bean pesto and been underwhelmed by the recipe using it, I set out to find my perfect way of eating it. The first perfect way is to dollop it on top of a perfectly cooked piece of fillet steak, which is nestled on a bed of zucchini and carrot linguini (did I mention I bought a spiralizer?)


On The Side


Per person:

  • 1 piece of good fillet steak
  • Spiralized Zucchini and Carrot (1/4 of a large zucchini and 1/2 a carrot will do per person)
  • 1 heaped soup spoon of broad bean pesto
  • Salt and Pepper to season

The secret to cooking a good steak, when steak is the hero of the dish is: buy fillet steak from a reputable butcher. Then season your pan with olive oil and heat until any oil in the pan changes consistency: it will go quite liquid as it gets hot. Add the steak and cook it on one side. You should move the steak around the pan (hopefully you have a lovely non stick one), without actually turning it. Cook it until the blood and juices appear on the top of it, then flip it and do the same. When juices appear at the top, take it out of the pan and rest it for a couple of minutes.

While it is resting, prepare your linguini in the same pan you cooked the steak in (why waste that lovely flavour?)

Then assemble your dish: a bed of linguini, the steam and a nice dollop of broad bean pesto on top. Season with a grind of rock salt and cracked pepper (neither the steak or the linguini will have been seasoned), then serve…


From A Distance

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