Grilled Shrimp Over Zucchini Noodles 



 2 cups thinly sliced fresh basil
 9 tablespoons olive oil, divided
 1/3 cup toasted sliced almonds, divided
 1 tablespoon red wine vinegar
 1 shallot, coarsely chopped
 2 cloves garlic, coarsely chopped
 1 lemon, zested
 1/4 teaspoon red pepper flakes
 1 pound shrimp, peeled and deveined
 5 zucchini
 kosher salt and freshly ground black pepper to taste
Servings – 5
Blend basil, 1/2 cup olive oil, 1/4 cup almonds, vinegar, shallot, garlic, lemon zest, and red pepper flakes
in a blender until lemon basil dressing is smooth.
Heat 1 tablespoon olive oil in a skillet over medium-high heat; saute shrimp until cooked through and
pink, 2 to 4 minutes. Remove skillet from heat and mix shrimp with 2 tablespoons dressing in a bowl.
Run zucchini through Kitofin Spiralizer to create spaghetti-size noodle shapes. Add to skillet; cook and
stir over medium heat until zucchini noodles are tender, 1 to 2 minutes. Add 2 tablespoons lemon basil
dressing and toss to coat. Remove skillet from heat.
Arrange shrimp on top of zucchini noodles; season with salt and black pepper. Top with remaining

Pesto Zoodles Recipe :Using Spiral Slicer


  • 1 tablespoon olive oil
  • 4 small zucchini, cut into noodle-shape strands using Kitofin Spiralizer
  • 1/2 cup drained and rinsed canned garbanzo beans (chickpeas)
  • 3 tablespoons pesto, or to taste salt and ground black pepper to taste
  • 2 tablespoons shredded white Cheddar cheese, or to taste

Servings – 2


  • Heat olive oil in a skillet over medium heat; cook and stir zucchini until tender and liquid has evaporated, 5 to 10 minutes.
  • Stir garbanzo beans and pesto into zucchini; lower heat to medium-low. Cook and stir until garbanzo beans are warm and zucchini is evenly coated, about 5 minutes; season with salt and pepper.
  • Transfer zucchini mixture to serving bowls and top with white Cheddar cheese


















Serves: 8
Time to make: 20 mins


  • 1 red apple, cored, sliced
  • 1 pear, cored, sliced
  • 1 avocado, peeled, sliced
  • 1 lemon, juiced
  • 200g watercress
  • 5–6 radishes, sliced 2
  • tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • 2 tablespoons finely chopped hazelnuts
  • 40g shaved parmesan .


Step 1 Place apple, pear and avocado into a bowl and drizzle with lemon juice. Toss to coat.

Step 2 Arrange watercress on a large serving plate and top with avocado mixture and radishes.

Step 3 In a small jug, combine oil and vinegar. Drizzle over salad and top with hazelnuts and parmesan. Toss lightly before serving.     

Spiral Slicer Kitofin

Spiral Slicer Kitofin

Nutritional information per portion

Kilojoules: 794kJ
Calories: 190cal
Protein: 4.2g
Total fat: 16.2g
Saturated fat: 3.3g
Carbohydrates: 5.6g
Sugars: 4.9g
Dietary fibre: 2.8g
Sodium: 81mg
Calcium: 96mg
Iron: 1.3mg

For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Kitofin Spiral Slicer -Chinese styke carrot pasta

  • Serves:4
  • Prep time:15 mins
  • Cooking time:15 mins
  • Total time:30 mins
  • Skill level:Easy peasy
  • Costs:Cheap as chips


  • 1tbsp vegetable oil
  • 4 chicken thighs, skin taken off, chicken cut into strips
  • 4 blocks (250g) medium egg noodles
  • 3tbsp soy sauce
  • 2 garlic cloves, crushed
  • ½ each of a red, green and yellow pepper, deseeded and cut into strips
  • 250g carrots, trimmed, peeled and cut into ribbons using “Kitofin Spiral Slicer Spiralizer “.
  • 1 bunch spring onions


  1. Heat the oil in a wok, add the chicken strips and fry for 5 minutes, to brown.
  2. Meanwhile, pour boiling water into a pan, return to the boil, add the noodles and cook for 4 minutes.
  3. Add 2tbsp soy sauce, garlic and peppers to the wok. Cook for 2 minutes.
  4. Stir in the carrot ribbons and cook for 2 minutes.

                You can find  info on Kitofin Spiral Slicer.

Spiral Slicer Kitofin9

5.Drain the noodles, add to the pan with remaining soy sauce and spring onions.

Nutritional information per portion

  • Calories 413(kcal)
  • Fat 11.0g
  • Saturates 2.5g

This nutritional information is only a guide and is based on 2,000 calories per day.

For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.


cucumber-sprouts--noodle-salad with Kitofin Spiral Spiralizer SlicerKitofin Spiral Slicer Spiralizer

This recipe is one of our favorite summer recipes.We oftentimes have these noodles on their own for a light summer lunch when it’s too hot outside and we are  in need of a hydrating, light meal. The noodles are also beautiful as a side dish to dinner.

Serves 2 (as a light meal)


1 tbsp tamari
Juice and pulp of ½ lime
1 tbsp coconut nectar
½ tsp grated ginger
¼ tsp cold-pressed sesame oil
½ tsp chia seeds
1 pinch chili flakes


2 large handfuls sunflower sprouts
4 small radishes, thinly sliced
2 small handfuls finely chopped mint
1 small spring onion, thinly sliced
2 Lebanese cucumbers- Make  thin spirals using our Kitofin Spiral Spiralizer Slicer.


2 large handfuls baby spinach or seasonal greens of your choice
1 tbsp white and/or black sesame seeds
2 lime wedges


  1. Place all dressing ingredients in a large bowl and whisk to combine.
  2. Add the sprouts, radish, mint, and onion to the dressing bowl and toss until thoroughly coated. Massage vegetables for about 1 minute to help soften them. Let sit for 5 minutes.
  3. Add cucumber noodles to the bowl and toss until thoroughly coated.
  4. Arrange a large handful of baby spinach or greens of choice on each plate, then top with coated noodles.
  5. Sprinkle on sesame seeds and serve with lime wedges.

Enjoy your meal