We have bought a Spiralo and we love it. It is not an essential piece of kitchen equipment but it is fun to play with and we are enjoying the results.
Basically a Spiralo is a clever grater that produces long spaghetti like strands from fruit and vegetables. You can ‘spiralise’ carrot, cucumber and courgette to make salads. You can can also ‘spiralise’ potato to make a gluten free, low FODMAP pasta which you could eat with a Bolognese or tomato sauce.
But our favourite thing is to make a crisp, salty potato cake which you could top with a rocket and smoked fish salad. As we were experimenting we simply ate it as it was and relished how crisp the thin spaghetti strands of potatoes were.
‘But doesn’t it take up valuable work surface?’ Joan’s sister asked. Yes it does but we choose the one with a small footprint rather than the one that stretches out like a dachshund much favoured by the beautiful, uber talented Hemsley girls.
Joan has hidden the Spiralo behind the pots of herbs on the windowsill and so we don’t really notice it in between uses.
The Spiralo has three blades – two for making different thicknesses of ‘spaghetti’ and one for making ribbons. The blades are mighty sharp and there is a semi lethal metal spike which holds the fruit or vegetable in place as it is being ‘spiralised’. So watch yourself when you dismantle the Spiralo for its hose down before returning to its station behind the pots of herbs.
If you haven’t got a spiraliser and don’t feel like getting one you won’t be able to make the potato spaghetti but you will be able to make the potato cake. Just grate the potato and follow the recipe below.
If you want to take a look follow the link to the Spiralo here.
- 2 medium sized potatoes (@150g each), peeled
- 1 tbsp Parmesan cheese, finely grated
- sprinkle of flaked sea salt
- handful of basil leaves
Bring a large pan of salted water to the boil and plunge the potatoes into the boiling water. Cook the potatoes for 5 minutes and drain. Serve the potatoes with a dribble of olive oil, some torn basil leaves and a sprinkle of basil leaves.
Spiralised potato cakes
- 2 medium sized (@150g each) potatoes, peeled
- 2 tbsp vegetable oil
- sprinkle of flaked sea salt
- 1 tbsp chopped herbs
Preheat the oven to 200C/400F/Gas 6. Place a thick bottomed glass dish or cast iron skillet in the oven with a dribble of oil smeared over the surface. Spiralise the potatoes and place them in the preheated dish. Jiggle the potato strands around a bit so they pick up the oil and add a little more if you need to. Sprinkle the potatoes with flakes of sea salt and deliver your dish to the hot oven pdq.
Cook the potatoes for about 20 minutes interrupting only to flip over any strands of potato that that brown too quickly.
Remove the potato cake from the oven when the potatoes are crisp and nicely brown. Sprinkle with a little chopped parsley and serve.
These gorgeous ceramic plates are here because they are being used in the photographs for our new book. I just couldn’t resist showing them off. they are designed by the illustrator John Broadley and sold by The Fine Cheese Co
For more information about how to manage your sensitive gut www.theobsnetwork.org