SO, I’ve officially embarked on my baking journey and I just had my the first week of studying at LCB, Sydney as a patisserie student. How exciting! Honestly, I hadn’t experienced such a hectic schedule since I graduated from uni. It was quite an overwhelming week during which I was poured with tons of new information that I literally walked home like a zombie every day (especially with all the tools I had to carry). The long school hours was out of my expectations too – 7:30 or 8:30am to 6pm – but luckily I can feel that my biological clock is slowly adjusting to this new lifestyle, because I start to wake up by 9am no matter what.
On the plus side, I feel blessed that now I get to be surrounded with amazing, knowledgeable chefs and classmates of common interests the moment I enter the campus. This week, we were taught to make several basic French desserts, namely scones, friand, pound cake, victoria sponge cake. I must confess that I also struggled a bit with making these “relatively easy” cakes because I predictably got nervous and disorientated working in a new kitchen. The photos I took of them don’t look nice enough (without my proper camera), so please pardon me that I don’t show my works here yet haha. But I promise that I will show you guys my bakes made in LCB kitchen later.
Funny enough, for the past few weeks, I’ve been cooking more savory than sweet at home as I have to feed my own tummy. So I decided to share with you my favourite pasta recipe – it’s so easy, nutritious, and bursting with flavours that I’d make it every time I crave pasta for a quick dinner. I am in love with this pasta dish for its flexibility, for I consider it the base that I can feel free to twist around based on the ingredients available at home. For examples, sometimes I’d also add mushroom or tuna to the dish when I feel like it. Therefore, be as creative with this simple recipe as you can, and surprise yourself with the result!
Ingredients (serve 2):
- 200g spaghetti (or other pasta)
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 medium sized onion, diced
- 1 medium sized tomato, diced
- 2 tbsp sun dried tomato, sliced into strips
- 2 tbsp tomato paste
- 1 tbsp raw sugar
- 1 tsp dried italian herbs
- a handful of olives , each cut in half
- 1 tbsp capers
- Salt and pepper to taste
- Fresh parsley, for garnish
- Toasted Pine nut, for garnish
- In a large pot of boiling salted water, cook pasta according to package instructions until al dente, about 13 minutes. Drain and set aside.
- Meanwhile, in a pan, heat olive oil over medium heat. Add onions and saute until translucent, about 4-5 mins. Add garlic and cook for another 1 minute (be careful not to burn the garlics). Add tomatoes, sun-dried tomatoes, tomato paste, and sugar, and dried herbs. Reduce heat to low, and let it simmer for about 5 minutes.
- Add the cooked pasta, olives, capers and toss well to combine. Season with salt and pepper to taste. Garnish with fresh parsley leaves and pine nuts. Serve immediately.
Congratulations and how exciting!!! Pasta looks delicious and can’t want to see all the things you’ll learn to make. Good luck !
Aw thanks a lot for your kind words. I will work hard 🙂