Spiralized Twisty Fries

This version of the fast food favourite takes only five minutes to put together and is super satisfying.
You also get to play with my favourite kitchen toy; The Spiralizer, which is always fun (for me)!
Not even a recipe really, all you need is your desired mix of seasoning and a potato. Simples!

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My seasoning mix is pretty predictable as you’ll note from so many of my recipes and is only a guideline for you to use,
coat your twisties with whatever seasoning you’re in the mood for.
Below is my usual;

1 Tsp. Garlic Powder
1 Tsp. Smoked Paprika
1 Tsp. Cracked Black Pepper
1 Tsp. Salt
1/2 Tsp. Chili Flakes
1. Tbsp. Olive Oil

You will also need 1 large (sweet) potato

Method

Preheat the oven to 160 Degrees C.
I always leave the skin on the potato or sweet potato as so much of the vegetables nutrition is locked into the skin.
My advice is to give the spud a good scrub and then swirl it through your Spiralizer.
Once Spiralized, coat the twisties in the olive oil and your chosen seasoning evenly.
Spread them out on some greased parchment paper and place on an oven tray in the middle of your oven.
These twisty fries only need about 8-10 minutes so be sure to keep an eye on them, shaking the tray about 5 minutes in to
keep them from sticking to the parchment paper.
Remove your twisty fries from the oven once golden brown and serve with your favourite sauce.
Delish!

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Vegetable Chips

Vegetable Chips are a really good way to use up any leftover veg you have left in the vegetable drawer. As always with my recipes, they are quick and simple to make and the result is always delicious (if I do say so myself)!

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They can be enjoyed as an On The Go snack or as part of a main meal. They also look beautiful when they’re done so you could even serve up a bowl if you’re having people over.

The recipe is pretty basic and you can use any of the following vegetables as a starting point for some inspiration;

Raw Beetroot
Carrot
Sweet Potato
Potato
Parsnip
Zucchini
Radish

Ingredients

300 grams Desired Vegetable
2 Tbsp. Olive Oil
1 Tbsp. Cracked Black Pepper
1 Tbsp. Cracked Sea Salt

Method

Preheat the oven to 180 Degrees C.
Using a vegetable peeler, vegetable slicer, mandolin or the ribbon blade on the Spiralizer, thinly slice your vegetable.
Place into a mixing bowl and add in the olive oil, salt and pepper.
Mix it all together until the vegetables are evenly covered.
Spread the vegetables on to some greased up parchment paper ensuring there is only one layer of chips on each tray
depending on how much you’re making and the size of your tray.
Pop into the oven and bake for 20-25 minutes or until the vegetables start to crisp up.
Turn of the oven but leave the vegetable chips in to finish crisping.
Once you’re happy with their crispiness, remove the vegetable chips from the oven and let cool.
The chips are good to eat and can be stored for 2-3 days after.
Enjoy!

Pesto Hey Presto!

Pesto is one of those inventions that, to me anyway, is truly life changing.
It’s just so damn good!
A pretty recent foodie phenomenon, this simple mix of ingredients transforms an everyday dish into something elegant and exotic, never mind frickin’ gorgeous.
The best part is, pesto is ridiculously easy to make and here I’m going to share with you some of my favourite pesto flavours.
I use my Nutribullet to make my pesto but you can use a pestle and mortar or a regular food processor or blender either, whatever is available.

Basil Pesto

1 bunch fresh basil
1 bunch fresh parsley
1 large knob parmesan
2 clove garlic
Large dash of olive oil
Lemon juice from ½ lemon
Small handful of pine nuts or pumpkin seeds for some crunch
Salt & Pepper to taste

Spinach Pesto

1 cup baby spinach
1 cup fresh basil
1 large knob parmesan
2 clove garlic
Large dash of olive oil
Lemon juice of ½ lemon
Small handful of pine nuts or pumpkin seeds for some crunch
Salt & Pepper to taste

Red Pepper Pesto

4 halved and roasted red peppers
1 cup fresh basil
2 clove garlic
Large dash of olive oil
Lemon juice of ½ lemon
Small handful of pine nuts or pumpkin seeds for some crunch
Salt and Pepper to taste

Literally just throw all of these ingredients into your appliance and whizz it all up until it reaches the consistency you like.
Toss through pasta, zucchini pasta or rice, serve as a dip with fresh bread or crudités or coat a salmon or chicken fillet before baking.
There are so many ways you can utilise pesto so get creative and have some fun with it.