Free Ebook SPIRALIZE Now!: 80 Delicious, Healthy Recipes for your Spiralizer, by Denise Smart
Free Ebook SPIRALIZE Now!: 80 Delicious, Healthy Recipes for your Spiralizer, by Denise Smart
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SPIRALIZE Now!: 80 Delicious, Healthy Recipes for your Spiralizer, by Denise Smart
Free Ebook SPIRALIZE Now!: 80 Delicious, Healthy Recipes for your Spiralizer, by Denise Smart
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About the Author
Denise Smart has been food styling and recipe writing for nearly 20 years with some of the nations best known brands. With many cookbooks under her apron she works with photographers all over London. She can be found living happily with her husband Tom in Milton Keynes and likes nothing nicer than spiraling whatever she can get her hands on.
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Excerpt. © Reprinted by permission. All rights reserved.
Shrimp Pad Thai For the noodle sauce 2 tablespoons tamarind paste 2 tablespoons Asian fish sauce 2 tablespoons palm sugar or light brown sugar Juice of 1 lime 1 daikon, about 12 oz (375 g), peeled, ends trimmed and halved crosswise 1 carrot, ends trimmed and halved crosswise 2 tablespoons peanut or sunflower oil 1 garlic clove, chopped 1 red chile, seeded and finely chopped 1 bunch of green onions, sliced 4 oz (125 g) raw shelled shrimp 2 eggs, beaten 7 oz (200 g) bean sprouts 4 lime wedges, for serving 2 tablespoons blanched peanuts, toasted and roughly chopped 4 tablespoons chopped cilantro Serves 2 Prepare in 15 minutes Cook in 10 minutes First, make the noodle sauce. In a small bowl, whisk together the tamarind paste, fish sauce, sugar and lime juice. Using a spiralizer fitted with a 6 mm (¼ inch) flat noodle blade, spiralize the daikon. Change to a 3 mm (1/8 inch) spaghetti blade and spiralize the carrot, keeping the mooli and carrot separate. Heat a wok over a high heat, then add 1 tablespoon of the oil and swirl around. Add the garlic, chile and green onions and stir-fry for 1 minute, stirring continuously. Add the spiralized daikon and stir-fry for 2 minutes, then add the spiralized carrots and shrimp and stir-fry for 1–2 minutes or until the shrimp have turned pink. Push the stir-fried ingredients to the side of the wok and add the remaining 1 tablespoon oil. Pour in the eggs and cook, stirring continuously, until they begin to set. Add the bean sprouts and pour over the noodle sauce. Toss everything together until heated through, stirring continuously for 2 minutes. Stir in half of the peanuts and cilantro, then spoon into bowls. Serve immediately topped with the remaining peanuts and cilantro with lime wedges to squeeze over.
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Product details
Paperback: 128 pages
Publisher: Weldon Owen (January 12, 2016)
Language: English
ISBN-10: 1681880512
ISBN-13: 978-1681880518
Product Dimensions:
7.5 x 0.3 x 9.8 inches
Shipping Weight: 13.6 ounces (View shipping rates and policies)
Average Customer Review:
5.0 out of 5 stars
8 customer reviews
Amazon Best Sellers Rank:
#43,235 in Books (See Top 100 in Books)
Lots of ideas for stepping out of the proverbial pasta box! Beautiful pictures. I'm very visual about food. And best of all, these are recipes I can actually make on a typical weeknight.
Just what I needed to become familiar with what all my spiralizer can do.
Great way to prepare more vegetables!
Quick, fast, delicious recipes! Gave one to adult son along with a manual spiralizer and chopper for Christmas 2017!
Just basic not complicated recipes!
Good cookbook, but I didn't keep it.
Great recipes.
great
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