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Monthly Archives: August 2012

Seafood Gratin (Gratin de Fruits de Mer) Recipe – CookingWithAlia – Episode 200

Seafood Gratin (Gratin de Fruits de Mer) Recipe – CookingWithAlia – Episode 200

To get the written recipe, click this link: http://goo.gl/KLQvt Bechamel: 5 tablespoons (70 grams) butter, 2/3 cup (80 grams) all-purpose flour, 4 1/4 cups (1 liter) cold milk, 1/4 teaspoon ground nutmeg, 2 bay leaves, salt (to taste) Fish: 1 pound shrimp, 1 pound tilapia filet (you can use the fish / seafood of your choice), 2 tablespoons butter and 5 green onions Rice: 2 cups of cooked rice (basmati, white rice, brown rice, or any rice of your choice) Grated cheese (parmesan, mozarella, or any cheese of your choice)

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Kanafeh / Konafa – Sweet Cheese Dessert Recipe – CookingWithAlia – Episode 199

Kanafeh / Konafa – Sweet Cheese Dessert Recipe – CookingWithAlia – Episode 199

To view written recipe, click this link: http://cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=210&Itemid=110 Kanafeh or Konafa is a middle-eastern sweet that looks like a pie make with top and bottom shredded filo dough layers and filled with cheese or cream in the center. It is served hot with simple syrup flavored with orange blossom water or rose water!

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Chicken Couscous Recipe

Chicken Couscous Recipe

It's off to Northern Africa for the inspiration behind this fabulously simple dish which uses the worlds smallest pasta and a whole chicken. Ingredients: 1 whole chicken 8 cloves garlic (chopped) 2-3 tbsp extra virgin olive oil 2-3 tbsp lemon juice 1 cup fresh parsley (chopped) 1 cup fresh coriander or mint (chopped) Salt and Pepper Method: Cut the chicken down the middle of the back, so that it can be laid out flat (or get your butcher to do this for you.) Combine the other ingredients to make the marinade. Rub the mixture all over the chicken and allow to marinate for at least 2 hours. Bake in the oven at 180C for about an hour, depending on size. Finish off under the grill for 5-10 minutes to crisp the skin. Couscous Ingredients: 1 packet instant couscous 1 onion finely diced 3 or 4 cloves garlic 1 red capsicum (diced) 2 tsp lemon rind 2 or 3 tbsp toasted almonds 2 tbsp fresh parsley (chopped) 2 tbsp fresh coriander (chopped) 2 tbsp fresh mint (chopped) Method: Cook couscous in hot water or a vegetable or chicken stock according to instructions on the packet. Saute onion, garlic, red capsicum and lemon rind in a little olive oil for four or five minutes. Once onion is cooked, stir mixture through the couscous and add the parsley, coriander and mint. Season to taste. To serve: Put some of the couscous mixture onto a serving plate, place the chicken pieces on top, with the roasted almonds and slices of lemon. Note: Both the chicken and the couscous keep well in the refrigerator for a couple of days. Wine suggestion: Semillon Sauvignon Blanc

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