Serves 4 • Preparation time 20 mins • Cooking time 30 mins • Equipment: Spiraliser
Beetroot (beets) 2
Red onion 1
Melted butter 4 tablespoons
Olive oil 4 tablespoons
Arborio or other risotto rice 350 g (12 oz)
Dry white wine 250 ml (9 fl oz/1 cup)
Stock 1.5 litres (52 fl oz/6 cups)
Grated parmesan cheese 80 g (2¾ oz)
Peel and spiralise the beetroot; finely chop the onion.
Heat the butter and olive oil in a deep frying pan over medium-high heat. Add the onion and lightly brown it for about 6 minutes. Add the rice and cook it, stirring, for 2 minutes, until translucent.
Add the beetroot spaghetti to the frying pan, mix again and cook for 1 minute. Next, add the wine and, once it has been absorbed by the rice, add a ladleful of stock. Stir again. Once the stock has been completely absorbed, repeat this process until all of the stock has been used up (about 20 minutes cooking time).
Sprinkle with parmesan, wait for 2 minutes, then mix vigorously and serve.
Serves 4 • Preparation time 20 mins • Cooking time 20 mins • Equipment: Spiraliser, steamer
Carrots 6 large
Garlic 2 cloves
French shallot 1
Sage 5 leaves
Pancetta 250 g (9 oz)
Espelette pepper 1 teaspoon
(tinned or frozen) 300 g (10½ oz)
Thickened (whipping) cream
(30% fat) 300 ml (10½ fl oz)
Ground nutmeg 1 pinch
Salt and pepper
Peel and spiralise the carrots into spaghetti. Steam them for 8 minutes.
Peel and chop the garlic, and chop the shallot and sage. Sauté the pancetta in a dry frying pan for 5 to 7 minutes over medium-high heat until it is nice and crispy. Remove with a slotted spoon and set aside.
Add the sage, shallot and garlic to the pan with the Espelette pepper and stir well, making sure not to burn the garlic, for about 30 seconds (if the frying pan is too hot, take it off the heat and wait a little bit). Add the pumpkin purée and let it simmer on low heat for 2 to 3 minutes, then add the cream and nutmeg. Adjust the seasoning. Rest in the frying pan for 5 minutes.
Serve the carrot spaghetti with the still-warm sauce.
You can replace the Espelette pepper with paprika.
Serves 8 • Preparation time 45 mins • Pastry resting time 1 hour • Cooking time 40 mins • Equipment: Spiraliser (tagliatelle blade), food processor (optional), 28 cm (11¼ in ) flan (tart) tin, rolling pin, plastic wrap, baking paper
For the pastry:
Softened butter 150 g (5½ oz)
Plain (all-purpose) flour 250 g (9 oz/1¹⁄³ cups)
Breadmaker seed mix 2 tablespoons
Grated parmesan cheese 25 g (1 oz)
Olive oil A drizzle
For the filling:
Zucchini (courgettes, yellow and green) 6
Thin (pouring) cream 130 ml (4½ fl oz)
Salt and pepper
Make the pastry: cream the softened butter in a mixing bowl or the bowl of a food processor. Add the flour, egg, seed mix, parmesan and season with pepper. Add 6 tablespoons of water and work the ingredients together. Once the dough is smooth, shape it into a ball, wrap in plastic wrap and place in the refrigerator for 1 hour.
Preheat the oven to 210°C (410°F). Roll the pastry out to a thickness of about 5 mm (¼ inch) on a floured work surface. Butter and flour a flan (tart) tin and line with the pastry. Prick the pastry base with a fork. Place a circle of baking paper over the base and fill with baking beads to stop the pasta from puffing up. Bake for about 10 minutes.
Make the filling: slice the carrots and zucchini into ribbons with the tagliatelle blade (or a peeler). Place the ribbons on top of each other, then cut them into semi-circles of equal size. Pour 70 ml (2¼ fl oz) of the cream over the pre-cooked tart base, season with salt and pepper, then arrange
the vegetables, starting from the edge and alternating carrots and green and yellow zucchini until you reach the middle of the tart. Mix the remaining cream with the egg and season with salt and pepper. Pour this mixture over the tart and bake for 30 minutes until the tart is golden brown.
Drizzle with a little olive oil and serve.