Spaghetti Aglio E Olio

 

This is a easy dish to prepare. Watch this very useful video and you will be able cook Aglio E Olio for your friends in no time.

Ingredients (serves 4 pax)

50g garlic cloves 

240g spaghetti pasta

5 tbsp extra virgin olive oil

fresh parsley (optional)

parmasen cheese (optional)

chilli flakes (optional)

your choice of protein e.g. sausages, bacon (optional)

Method:

1. Slice the garlic thinly and put into a skillet. Add extra virgin olive oil into the skillet and saute the garlic over low heat until the garlic is light golden in colour (it took about 15 minutes). Stir occasionally to brown the garlic evenly. If using chilli flakes, sprinkle them into the skillet and saute together with the garlic.

2. At the same time, bring a pot/wok of water to boil. Add some salt in it and cook the pasta according to the package instructions. Drain the pasta and apportion into serving plates.

3. Once garlic is ready, remove the skillet from heat (note that the garlic will continue to cook and turn brown, so make sure you do not over-saute them). Pour the olive oil and garlic over the pasta. Toss the pasta and garnish with fresh parsley and parmasen cheese.

4. Enjoy! Below picture shows a plate of Aglio E Olio with sausages and garnished with dried green laver seaweed (aonori).

Dark Chocolate Chip Cookie

 

Ingredients (makes 15 cookies)

115g butter

70g brown sugar

40g white sugar

1 large egg (room temp) 62.8g gross weight, 54.5g nett weight

15g vanilla paste or 1 tsp vanilla extract

160g plain flour

3g (1/2 tsp) baking soda 

0.2g salt

130g to 225g chocolate chips (chopped)

Method

1. Melt butter in a small pot over medium-low heat, swirl the pot ocassionally until brown bits form on the bottom of the pot. Transfer the brown butter to a mixing bowl and let it cool down.

2. Sieve plain flour with baking soda.

3. Add sugar, vanilla paste/extract and salt, and whisk to combine.

4. Add egg and whisk well.

5.  Add flour mixture and fold until most of the flour is mixed in. Add chocolate chip until just mixed in.

6. Chill dough in fridge for half hour for it to firm up a little. 

7. Use ice cream scoop to portion the dough into 35g balls and continue to chill the cookie dough balls (in air tight container for up to 2 days.

8. When ready to bake, line parchment paper on baking pan. Take the cookie dough balls out from fridge and sprinkle sea salt flakes. Bake at 190C (fan mode, middle rack) for 6 mins until edges are just browned. Let cookies cool down on baking pan.