Spaghetti Aglio E Olio | 5 ingredient Pasta recipe | ASMR Cooking
Spaghetti Aglio E Olio | 5 ingredient Pasta recipe | ASMR Cooking
#spaghetti #pastarecipe #simpledinner #aglioeolio #asmrcooking #chiliinapod
Spaghetti Aglio E Olio, it is a simple Italian pasta that’s also very popular. Aglio E Olio literally means olive oil and garlic in Italian. People also usually say as garlic spaghetti.
Serving: 4
Preparation time: 5 mins
Cooking time: 20 mins
Meal type: Main course / Brunch / Dinner
Spice level: Low
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Ingredients:
6 cloves Minced Garlic
3 medium Fresh Red chili, deseeded and chopped
2 tbsp Freshly Parsley, chopped
200 gram Thin Spaghetti
3 tbsp Olive oil
100 gram Grated Parmesan cheese, for vegan use nutritional yeast
Garnishing:
Parmesan
Chopped parsley
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I never get tired of cooking potatoes with celery like this! Healthy, easy and delicious
I never get tired of cooking potatoes with celery like this! Healthy, easy and delicious
Welcome to my channel!
300g celery
Chop the celery
Medium heat
Olive oil
Add the celery to the pan
Cook for about 2 minutes
3 cloves of garlic
Cook for 1 minute
3 potatoes
320g potatoes
Dice the potatoes
Add the potatoes to the pan
Cook for 2-3 minutes
35g parsley
Chop the parsley
Add the parsley to the pan
Salt to taste
Black pepper
500ml vegetable broth
Cook for 15 minutes
Whole wheat bread crusts
Cut into smaller pieces
1tbsp salted butter
Add the bread crusts to the pan
Fry for 3-5 minutes
After cooking for 15 minutes
Transfer to a smaller pot or bowl
Blend the soup
The soup is ready to serve now!
It's very tasty
This soup is super healthy and delicious!
Done!
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L’escalope de Saumon à l’Oseille, a Michelin-star earning recipe, episode #4, season 6
Let’s slip away to France, shall we?
And more specifically, to a small French restaurant just outside of Lyon in the village of Ouches, Troisgros. For three generations, le famille de Troisgros has been sharing their delicious expertise in the kitchen, and along the way, they earned three Michelin stars.
Speaking of Michelin stars, it was this very dish, l’escalope de saumon à l’oseille (salmon cutlets with sorrel sauce) made in the 1960s that earned them their first Michelin star, and it is a very simple dish to make. The key to its deliciousness are the ingredients, of which there are very few.
Beginning with fresh sorrel from the garden, an herb I have talked about many times before and will explain in detail why and how to grow it in your garden as well as share multiple ideas for using it in your cooking, to the pepper you use, and of course, how we prepare the salmon so that it cooks evenly while retaining its tender goodness, I will talk it about it all and demonstrate how you can easily welcome this dish into your regular cooking repertoire.
Let’s talk about pepper for a minute. What type of pepper do you have and use in your kitchen? Well, be sure to tune in to today’s episode as I will share the best for flavor and the difference between black pepper and white pepper, and believe it or not, what I will recommend will save you money. ????
But now, let’s get to the episode, shall we?
Oh! One other bit of information I will share in this episode is how to season your cast iron pans. So simple to do and makes using cast iron a pleasure to use in the kitchen. Okay, allons-y!
Find the recipe to easily print out at
Explore all of the episodes of Season 6 of The Simply Luxurious Cooking Show here -