Armbruster - Spiralise Your Vegetables

Fruits and vegetables are nutrient-rich foods and essential for keeping your body running smoothly. Thanks to this latest kitchen tool, it becomes very easy to eat them at each meal without even realising it. For parents with children who are fussy eaters, this is a good trick to put on the urgent list! If you are not the happy owner of a spiraliser, you can use a mandoline with a julienne blade and slice the vegetable lengthways. If you dont have a mandoline, you can use a knife to slice vegetables into thin slivers, then recut into spaghetti. With a vegetable peeler, you can make ribbons by peeling thin strips down the length of the vegetable; then you can turn them into tagliatelle by slicing them in two lengthways. To make other recipes besides those based on zucchini (courgettes), cucumber, carrots and other long vegetables, I recommend you buy a more sophisticated model than the pencil sharpener style (the price is about the same), with handles and suction pads.

Zo Armbruster Starters

Beetroot salad with blood oranges Serves 4 Preparation time 20 mins Cooking time 10 mins Resting time 5 mins Difficulty Cost $ Equipment: Spiraliser Ingredients Red beetroot (beet) ....1 Yellow beetroot (beets) ....2 Olive oil Blood oranges ....2 Oranges ....2 Lemon juice ....1 tablespoon Lime juice ....1 tablespoon Red onion .... Chervil ....A few leaves Salt and pepper Recipe Preheat the oven to 180C (350F). Using the spiraliser, turn the beetroot into spaghetti. Dress the spaghetti with a drizzle of olive oil and season with salt. Bake in the oven for about 10 minutes. Peel the blood oranges and slice one of them into rounds and the other into segments, removing the white membrane.

Repeat with the regular oranges. Squeeze whatever is left of all the oranges into a bowl to extract the maximum amount of juice. Add the lemon and lime juice. Place all the oranges on top of the beetroot. Slice the onion into very thin rings and sprinkle over the top. Pour over the citrus juices, then another drizzle of olive oil.

Season with salt and pepper. Set aside in the refrigerator for 5 minutes and scatter with chervil before serving.

Cucumber salad with prawns and mango Serves 4 Preparation time 15 mins Difficulty Cost $$ Equipment: Spiraliser Ingredients Telegraph (long) cucumbers ....2 Red onion .... Mango ....1 Lemon ....1 Cooked prawns (shrimp) ....16 Olive oil Dill ....A few sprigs Salt and pepper Recipe Spiralise the cucumbers and slice a few rounds from the left-over pieces. Slice the onion into very thin rings. Slice the mango around the stone, then lengthways into very thin slices.

Zest and juice the lemon. Combine the prawns, cucumber, onion and mango in a salad bowl, then dress with olive oil and lemon juice. Season with salt and pepper and sprinkle with dill and lemon zest.

Potato rosti with smoked salmon Makes 6 rosti Preparation time 20 mins Cooking time about 10 mins per rosti Difficulty Cost $$ Equipment: Spiraliser Ingredients Medium-sized boiling (waxy) potatoes ....6 Red onion ....1 small Plain (all-purpose) flour ....3 tablespoons Egg ....1 Vegetable oil (for pan-frying) Smoked salmon ....150 g (5 oz) Crme frache ....6 teaspoons Dill ....A few sprigs Salt and pepper Recipe Peel and spiralise the potatoes and onion. Combine the potatoes, onion, flour and beaten egg in a bowl. Season with salt and pepper.

Heat 3 tablespoons of vegetable oil in a frying pan and add a spoonful of the potato mixture. Flatten lightly with a spatula and let it brown for about 5 minutes on each side. Transfer the rosti to some paper towels to drain then repeat the process, adding 1 tablespoon of oil each time. Place a piece of smoked salmon and 1 teaspoon of crme frache on each rosti. Garnish with sprigs of dill, season with salt and pepper and serve.

Refreshing salad with cucumber, soya beans and ginger sauce Serves 4 Preparation time 10 mins Cooking time 10 mins Difficulty Cost $ Equipment: Spiraliser Ingredients For the sauce Olive oil ....4 tablespoons Sesame oil ....2 tablespoons Lemon juice ....2 tablespoons Soy sauce ....2 teaspoons Grated fresh ginger ....1 teaspoon Espelette pepper Pepper For the vegetable noodles Spring onions (scallions) ....2 Telegraph (long) cucumbers ....2 Mint ....A few leaves Olive oil ....1 drizzle Soya beans (fresh or frozen) ....150 g (5 oz) Sesame seeds ....3 tablespoons Recipe Mix together all of the sauce ingredients in a bowl.

Refreshing salad with cucumber, soya beans and ginger sauce Serves 4 Preparation time 10 mins Cooking time 10 mins Difficulty Cost $ Equipment: Spiraliser Ingredients For the sauce Olive oil ....4 tablespoons Sesame oil ....2 tablespoons Lemon juice ....2 tablespoons Soy sauce ....2 teaspoons Grated fresh ginger ....1 teaspoon Espelette pepper Pepper For the vegetable noodles Spring onions (scallions) ....2 Telegraph (long) cucumbers ....2 Mint ....A few leaves Olive oil ....1 drizzle Soya beans (fresh or frozen) ....150 g (5 oz) Sesame seeds ....3 tablespoons Recipe Mix together all of the sauce ingredients in a bowl.