How To make Aioli (Garlic Olive Oil)
Ingredients
6
cloves
garlic, peeled
1/2
cup
pine nuts
3
medium
potatoes, boiled, peeled and diced
1
each
lemon, juice of
1/4
cup
olive oil
1
large
egg, lightly beaten
Directions:
Combine the garlic and nuts in a blender or food processor and puree.
Add the potatoes, and puree. Pour potato mixture into a bowl and, using a whisk, beat in the lemon juice, a bit at a time. Gradually add the olive oil in a thin stream while continuing to beat so oil combines with potato mixture.
When oil has been absorbed, add the egg and beat well.
Note: If you omit the raw egg, you still get a nice sauce. According to an ancient proverb, "Garlic is as good as 10 mothers." If the latest flu bug has hit your house
and whose has escaped:
you may be ready to test claims for garlic's medicinal powers.
Since 1983, the National Library of Medicine has gathered 125 scientific papers on the therapeutic potential of garlic. They've found some interesting material. It's clear that allicin, the smelly compound in garlic, is an antibioticbut only if taken raw. Heat destroys the elements that have antibiotic properties.
Raw or cooked, garlic can also work as a decongestant and expectorant for common colds and bronchitis. Regularly eating raw garlic seems to act as a deterrent for these ailments, according to Dr Irwin Ziment. A Dr Abdullah, who eats a couple of raw garlic cloves a day, claims he has not had a cold since 1973. Admittedly, eating raw garlic won't help your social life but Kyolic, a deodorized garlic compound from Japan, may allow you to have good health and good friends. I've also heard of fresh garlic imported from Japan that supposedly is deodorized. If any of you have found it in local stores, let us know. It would be interesting
to hear if it lives up to the claims made for it.
Since having the flu is no fun, this may be a good time to take your chances and share some pungent garlic dishes with friends and family:
for health's sake. It's easy to add minced fresh garlic to hummus or tabbouleh, Mid-Eastern dishes you can buy in many deli's and natural food stores. If you're brave, you can try my grandmother's cold cure. Spread a slice of
black bread with butter, then layer thin slivers of raw garlic all over the
bread. Eat this and it'll cure what ails you...or keep everyone so far away
that no germs will reach you!
Aioli is a milder way to enjoy raw garlic.
This French condiment, a sort of mayonnaise, is a puree of garlic, boiled potatoes, olive oil and egg. Serve it with chicken, grilled fish, dolloped into soup and on vegetables.
How To make Aioli (Garlic Olive Oil)'s Videos
Garlic Spaghetti - Spaghetti Aglio e Olio Recipe - Pasta with Garlic and Olive Oil
Learn how to make Garlic Spaghetti (Spaghetti Aglio e Olio)! Visit for more info and over 500 more original video recipes! I hope you enjoy this Spaghetti Aglio e Olio Recipe!
Classic Olive Oil Aioli
Step up your mayo game and you step up your sandwich, tuna salad, dip and dressing game. Forget about nasty mystery oils in store bought mayo and let's get to whisking ????
The Simplest Garlic Spread You'll Ever Make (Garlic Confit)
The easiest and most delicious garlic confit recipe around! Great to enhance any soup, sandwich, sauce or pasta dish. Hope you enjoy!
*No Animals Were harmed in the making of this video*
(Shiloh was only given bread)
Ingredients:
Garlic
Fresh Thyme
Dried Bay Leaves
Whole Black Peppercorns
Whole Fennel (Anise) Seeds
Red Chili Flakes
Extra Virgin Olive Oil
(Optional) Kosher Salt
#shorts
Best SPAGHETTI AGLIO E OLIO
Spaghetti aglio e olio is one of the world’s top ten dishes and it’s not hard to understand why! With just a couple of ingredients and barely any time, you can serve up one of the most traditional Italian dishes that exists: Spaghetti aglio e olio. The most important thing to remember is to cook your pasta al dente and use the best quality extra virgin olive oil you can find. Give it an extra kick with fresh or dried peperoncino and it really is the perfect match.
#spaghettiaglioolio #spaghettirecipe #garlicspaghetti
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PASTA RECIPES:
PIZZA RECIPES:
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How to Make SPAGHETTI AGLIO E OLIO
INGREDIENTS:
Extra virgin olive oil
Fresh bunch of parsley
2 cloves of garlic (1 clove per person)
300g/10.5oz pasta
Rock salt
5-6 tablespoons extra virgin olive oil
UTENSILS:
Large pot
Stainless steel pan
Wooden spoon
Knife
Tongs
METHOD:
1. Spaghetti aglio e olio requires a large pot full of boiling water, so step one is to get this on the stove. Once it boils, add a pinch or two of sea salt.
2. While you are waiting you can prepare all of your ingredients. Finely slice the garlic cloves before cutting them into thin strips and then again into even smaller pieces.
Vincenzo’s tip: you can use a garlic press to cut the garlic into tiny pieces and this also creates a creamy texture which is perfect for your spaghetti aglio olio sauce.
3. Now, chop up the parsley into small pieces, making sure to cop the stems finely too!
4. Place your frypan on the stove and turn it up to a medium heat. Once it has started to warm add a generous amount of EVOO, and the garlic, gently mixing it into the oil using a wooden spoon.
5. Once this has simmered for around 3-4 minutes, get a ladle full of pasta water and add it to the garlic mix.
6. Keep an eye on the pasta cooking, and cook it between 30 seconds to 1 minute less than the packet instructions, before straining and adding it to the pan. You can use a set of long tongs to do this, adding a small amount of pasta water as you transfer the spaghetti.
7. Mix the pasta through the oil really well, before sprinkling a very generous amount of the chopped parsley into the pan and mixing again.
8. Increase the temperature on your stove to a HIGH heat and continue to stir for one last minute allowing the spaghetti aglio olio to really dance together in the pan and smother one another.
9. Now your pasta is ready!
HOW TO SERVE:
Twist a serving of pasta into a ladle and then transfer it onto a flat, round, plate. Sprinkle it with some dried (or fresh) chilli and then an extra sprinkle of parsley and pecorino cheese.
E ora si mangia, Vincenzo’s Plate…Enjoy!
???? #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!).
Golden Garlic Aioli that you won't believe is vegan (Low Fat, Low Calorie, No Oil)!
This super creamy vegan golden garlic aioli only uses a few simple ingredients and no oil! I created this tasty plant based aioli recipe using some simple principles from my online cooking course, Meal Prep Made Easy:
???? Download my Free 7 Day Kickstart 'Slim Down' Meal Plan... even if you don't want to lose weight, it is a great plan to show you how to eat balanced Plant Based meals and I show you what you can add as healthy snacks and drinks to boost your daily intake of nutrients. Check it out here:
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Get the full recipe & written instructions for today's recipe on my website:
???? The blender I use for this is a Tribest Personal Blender. Find it using my Amazon link:
Recipe by Cooking With Plants - Anja Cass
#veganaioli #plantbasedaioli #lowfataioli
Enjoy xx
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The Secret To Aglio E Olio | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you How To Make on of the most simple pasta in the WORLD! Although it is also the most simple pasta to mess up. This is why I'm going to show you the secret to making this Delicious Pasta dish. Make this dish and let me know what you think in the comments below!
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Reduction / Saucier Pan:
❤️ Woll Non-Stick Fry Pan:
❤️ Garlic Olive Oil:
❤️ Laser Thermometer:
❤️ Scraper / Chopper:
❤️ Signed copy of Chef Jean-Pierre's Cookbook:
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