A Very Simple Pasta Recipe
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- Опубліковано 4 лис 2024
- Today's cooking lesson is on Fridge Pasta. A great dish to help use up the extra veg in your fridge and it takes around 20 minutes to make.
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Nice to see fridge meals. We call it “chopped at home” at our house. And yes to Katelyn baking!!!
Yes to Babe baking!
Agreed 🙌🏻
I could watch Katelyn cook all day and Andy half the day. Love you guys and how you interact.
Katelyn don't worry about not being a tosser 🤣🤣🤣
Another banger vid, knife skills are coming along well Katelyn
This is excellent to do fridge dishes! It was a treat watching Kaitlyn cook. To see her concentration to add the anchovies to her excitement of getting to use the Japanese knife, it was much fun. Excellent encouragement Andy! Her finished dish looks tasty. Cheers!
Edit: would it be possible to get a few shots down into the pan during cooking. I’d have liked to have seen Kaitlyn’s sauce after the anchovies and before the pasta was added.
This video was so great! And the ginger beer comment was too funny 😂 Also, as someone who really wants to learn to be a better home cook, I find it very helpful to watch and listen to Andy teaching Katelyn the different steps because I can incorporate that into my own cooking. Thanks as always for the awesome content! You guys are the best 😊
Great episode and lovely shout out to Nagi. I follow so many of her recipes. I love the idea of book shout outs, I love them too. Big wave from London, UK
Well done Katelyn ...yummy and healthy home-cooked food...and a guy to clean up for you :)...love this format of you guys doing what you do so well👏thank you
Nagi rocks! (Plus Dozer) That's fantastic for you to include "competitors" in your vlogs. Very impressed. Thankyou, and Kaitlyn great job!
Hi guys! As a chef for a lot of years, not now, I love your honesty and just real attitude towards your cooking:) Love watching your videos, and love your kitchen and equipment too!!
The relaxe mode is nice. 👍
Definitely get Babe to make something from the baking book!
Stunning! 🎉
That was lovely 🌹
Have a groovy week, kiddos 🌞
Maybe a beef stew next? Is it too warm now in Australia for that? 😅
Can’t be too warm surely, Andy’s not got his tank top on yet. 😁
Awesome stuff love your video Thanks for posting
OH yes, let Katelyn do some baking - it would be great fun!!
Well done Katelyn and Andy.Love how the apprentice can interject and over rule the Master in this kitchen 😅
I always smile when a chef instructs a non chef to add a pinch of salt. Non chef gingerly adds a 2 gram 2 finger pinch as if seasoning one slice of tomato, when what chef was wanting was a 2-3 tablespoons “pinch” to salt the pasta water. 😂
Great episode you two.
i love the idea of letting katelyn do some baking... plus id love the really long video. Have a good week guys, and learn something!
Really love this Chef Katelyn series. We don’t usually have anchovies hanging around the pantry, but do always have sweet Marsala which all our sauces get a splash of.
Well done Katelyn 👏
excited to wait for my fridge ingredients to cosmically align with Andy’s!
I'm really enjoying this series of videos with Katelyn cooking and Andy showing and explaining various techniques. The bum wiggle at 20.08 made me smile 🙂
Best start to a Sunday 🎉🎉❤
Brilliant Katelyn
So good to see I'm not the only one to use the other end of the wooden spoon to stir the water :)
Legit pasta puttanesca in the original form, before people made it bourgeoisie.
I dunno, I prefer when Katelyn drinks wine and Andy cooks :)
Watching Katelyn handle a sharp knife is like watching a new born fawn learning to walk😂.
Would love to see a cook book from Katelyn as a fellow novice cook! Things that are quick and easy to make with limited skill or technique!!
Great video guys. I love the friendly banter between you two = D
Dried pasta is better because you can snap it in half before you place it into the water. I also prefer parmesan you get from a packet on my seafood pasta. Other than that, looked amazing.. yum 😍
Triggering Italians is even more fun though 🤣
I'm telling Lionfield on you. 😁
@nikiTricoteuse 🤭
Woot woot a new video ❤ I enjoy these ones
the knife skills progression...........A+
Well done Katelyn!
That is an exercise of great restraint, nice work guys
Just made this beautiful kai for the whanau and we loved it. Low effort but delicious. Added some olives and a bit of Tabasco
Can you make your Mum’s oxtail recipe? Just rewatched your French onion soup recipe from years ago and can’t remember you putting that recipe out
♥️♥️♥️
Wonderful example of a simple pasta cut down even simpler. 🤟
Fridge and pantry meals would be a great category to come back to regularly
i dont mind at all what Katelyn cooks as long as you and Andy are doing it together. Then its all good with me
Adelaide, raj on tai unley rd.. it’s their original restaurant, tiny .. they have 2 more now but unley rd remains true to its standards
OMG! The Japanese knife!
Adelaide- Eat at Africola great food fantastic hospitality. Good prices.
Breakfast -exchange coffee
Wine and snacks- LOC wine bar
I love the series! I’d love if there were couple shots at the pan from the top
Love the homey, wholesome feel to these vids. You guys are amazing ☺️♥️
Edit: (I get the ‘Homey’ is kinda the point, but I really do enjoy your vids)
Seems like all those knives have a certain grip shape..... They look very comfortable to hold. Great vid as always
Haha why, when Andy picked up his fork and to the pasta, did I blow air out my mouth like I’m trying to cool it down 😂
I would have to say that my best comfort dish is a baked mac & cheese. For both Andy and Katelyn: what is your best comfort dish?
Well done. Good team work. Better than McLaren at Brazil GP, hey Andy?!
Ever thought of having a live cooking show for us fellow qlders? With live Q&A… I’d pay for that.
Yes to baking something next video!
Count me in on Team Caitlin!!!
yeah, Kaetlyn has to make some of Brooki's recipes!
Andy's sarcasm when he went to drain the pot lmaooo i actually wondered why she followed him too🤣🤣🤣
Looks good, well done
Katelyn for cookies ! 🤩🤤😎
Love the vids and insight always with the extra questions! I've noticed more recently that your stovetop is now all gas when it was induction before with the one gas burner. Any reason why you made the switch? Thanks!
Another great great episode, Chef Katelyn and Sous Chef Andy! Question for you: I cook with stocks a lot and while I know the real stuff is better than the store stuff, I haven't got the scraps, the time, or the patience to make my own stocks. Is there any way to spruce up a box stock to be nicer?
absolutely need to have Babe do a recipe from the baking book
Shout out to the Victorinox steak knife, it’s my fav kitchen tool 😊. Love Back of House videos!
Love watching these videos.
It would be lovely to see Kaitlyn make and cook some mince tarts for Christmas. Might take a little bit longer but I think we would all like to see her do it. Thank you both for a great show. 🦒🦒🦒🦒🦒🦒
NB . Don't go to the loo with chilli fingers !!!
im gonna make this tomorrow i love anchovies! do you have any recommendations for any other anchovy pasta
Andy, I'm traveling to New Zealand for 3 weeks in December, spending time all over the North Island--specifically Auckland, Rotorua, Wellington, and Hamilton. I love trying new foods and understanding cultures through cuisine. What restaurants/cafes/coffee shops would you recommend in those areas?
yea, PLEASE Katelyn. make a pastry recipe from Brooks book. that would be cool.
Katelyn should make chocolatte Torta Caprese
Definitely wanna see Katelyn make some brooki cookies
I want to see Andy take on the french reference books similar to Sorted Food
Katelyn! Yes Chef! Looked lovely! Well done! Katelyn you could cook and film some of these recipes totally on your own, with Andy out of camera shot, and he should only be allowed to speak, answer questions or offer advice when spoken to, or act as your servant 🙂
Andy - having a sneaky anchovy straight out of the tin, love that! That's one of my own cook's treats, a salty, savoury, fishy flavour bomb 😋😋😋 Also you did fairly well at showing restraint but you must try harder, no offence 🙂
Peace and ❤ to you both!
This is not really a question about this SPECIFIC video, but:
Quite often when I'm in a restaurant I look at the wide range of things on the menu and I think, I'd love it if there were a restaurant where I opened up the menu and there was literally one thing on it, one thing that they did really well. Steak. Spaghetti bolognaise. Egg and chips. Whatever, just one thing, so I can just see it and be happy and not have to pick. Obviously this is daft, but... could you actually do a restaurant like that? If you did, Andy... what would be the One Thing that you did?
Awesome. Nagi. Very powerful name.
Thanks for answering my question, (pot's and pan's). You have completely moved me away from non stick! Congrats. And I just want you to know, I would never put cast iron in the dishwasher. I've only done it once (Years ago). Won't do it again. ha.
Love your Japanese knives. I prefer the Japanese grip to western, but funnily enough, my workhorse knife is still just a Scanpan with a western grip. Something about it, I don't mind being a bit rough.
Soon to reach 100k
Chefs knives are like dressmakers/quilters scissors, DO NOT TOUCH hee hee 😂
When Katelyn started cutting the first tomato I though she was going to take the end of her finger off!
Is that knife new joiner? Looks sharp!
What u drinking? Great ep
How good are them pink knifes ! So sharp
those* not them.
❤️❤️🌷✌️
"I have a funny feeling that might be a long video" The unintentional shade 😅
How come it has taken 10 years to teach Caitlin to cook? Or did a fortune teller predict You Tube in your future and told you to wait for the right time😂!?
hey andy if possible could you show us how you store your knives?
The temperature is not the problem for a cast iron pan or its seasoning, more the highly aggressive chemicals :)
Hi Andy, I'm looking for a good quality heavy bottomed pot with a lid to cook Biryani in. Any suggestions?
how do you keep that cutting board from warping?
The Soy sauce incident! = D
I’d be interested in a kitchen cleaning tips video
cutting a chili side ways YIKES!
3:00 anyone else instantly thought Eminem guess who's back？
What kind of pasta is that - soft?! Fresh pushed through a die?
13:43 😂😂😂😂
This italian don't care if you mix pr and anchovies... 😂😂😂
Would be good to get a food camera - no idea how that's possible, but think it'd make the videos cooler if we could see things as they're cooking :-)
"Hey Andy, what do you want for dinner?"
I think Caitlin should cook something without your help from your cookbook. An easy recipe.
Could you do a Chinese takeaway style Sate Beef?
Brownies, they go fast.
Arkhé restaurant in Adelaide for recs. Chef Jake Kellie