Olive oil has many health benefits. Here’s how you can enjoy them in two delicious ways!
This month, we have two amazing recipes featuring olive oil. The first recipe, Aglio Olio, is a classic pasta recipe which pairs well with just about any main dish including grilled chicken and stir-fried squid. It’s equally delectable when eaten on its own. The second recipe, is an interesting and healthy way to enjoy chocolate cake. Instead of using a hefty amount of butter to whip up the cake (which is high in calorie and fat content), you can switch to olive oil instead. This recipe is also great for those who are allergic to dairy products.
3 tbsp Italian Parsley, chopped
5 cloves Garlic, chopped
1 Red chili, chopped finely and deseeded
½ Lemon, juice and zest
200g Spaghetti, cooked
¼ cup Olive oil
A handful of kale leaves, sliced thinly
Salt and pepper
Parmigiano-Reggiano cheese, grated
- In a pan over low heat, pour olive oil, garlic, chilli and parsley. Stir-fry.
- Then, remove pan from heat and add lemon zest, mix evenly.
- Toss pasta in olive oil mixture together with sliced kale and add lemon juice.
- Season with salt and pepper to taste.
- Top with grated cheese and serve immediately.
Rich Chocolate Cake
2/3 cups (150ml) Olive oil
4 tbsp (55g) Unsweetened cocoa powder, sifted
2 tsp Vanilla extract
¾ cup Granulated sugar
½ cup Boiling water
½ tsp Baking powder
½ cup (115g)
Pinch of salt
- Grease a 9-inch (23 cm) pan with olive oil and line the base with parchment paper.
- Heat oven to 160ᵒC.
- In a bowl, mix cocoa powder and boiling water until a paste is formed.
- Then, add vanilla extract and set aside to cool.
- With an electric mixer, beat sugar, eggs and olive oil until a creamy and thick consistency.
- Then, gradually add cocoa powder mixture.
- Now, add flour mixture and beat until evenly mixed.
- Pour batter into the pan and bake in the oven for about 40 to 45 minutes or until the cake tester comes up clean.
- Allow cake to cool on a wire rack before cutting.
Serve with coffee, tea or enjoyed by itself.