June 2016 Brings BBQ to the table with light products.
Take a look on what was inside and my Recipes using the ingredients provided:
- Pesto Shirataki Pasta with Shrimps
- Smoked Turkey Burgers

June means the start of the BBQ season, vacation and lot’s of sun (supposedly of course)… In the UK you never know as the Uk saying says: You have the 4 seasons in 1 day!
Let’s see what brings the Degustabox of June

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Organic Shirataki Angel Hair Noodle. I tried it and loved it, it’s a bit chewy but mixed with the right condiments it will taste wonderful, plus it has 6 calories per 200gr, because is made from Konjac. Tasty pasta for those who want to get fitter. I will buy more for sure. |


Amoy Coconut Milk – Amoy is a good oriental brand that I normally use and of excellent quality.

Schwartz Grill Mates in American Smokehouse – excellent flavour!
Make your own burgers as they will taste better and has your touch.

Branston Relish in Spicy Tomato (with chilli & Jalapeno) – Not for those who don’t like spicy, which we love it here at home (or wouldn’t I be Latina).







Pesto Shirataki Pasta with Shrimps
Ingredients
- 200g Shirataki pasta
- 1/2 teaspoon ground black pepper
- Salt
- Fresh Coriander
- 2 Tbsp of Olive Oil
- 2 Tbsp of Pesto or 1 individual Sacla Pesto pot
- 150g large prawns, peeled and deveined
- 80g grated Parmesan cheese (optional)
- Bring a large pot of lightly salted water to the boil. Add Shirataki pasta and cook for 3 minutes and drain. Reserve.
- Meanwhile, in a large frying pan, add the Olive Oil over medium heat. Stir in the prawns, add salt, pepper and fresh coriander, cook until they turn pink, about 5 minutes.
- Stir in the Shirataki pasta and the pesto, fold the ingredients.
- Optional: Stir Parmesan cheese into the frying pan, folding until thoroughly mixed. Serve.

Smoked Turkey Burgers
Ingredients for Burgers