Home » 2016 » March

Monthly Archives: March 2016

Sophia Loren Inspired Look with Legendary Lisa Eldridge!

Sophia Loren Inspired Look with Legendary Lisa Eldridge!

This was such a dream come true! I had been following Lisa for years, when I had the pleasure of meeting her in San Fransisco and she was even more incredible in person! I LOVED this look she did on me, and it looked incredible in person! Her talent and attention to detail is like nothing I have ever seen and I cannot wait to shoot with her again! Make sure you guys check her out! For for all the products used in this film and for makeup tips and information visit Lisa's site : http://www.lisae.me.uk/27470 Follow Lisa on Google+ https://www.google.com/+LisaEldridge Follow Lisa on Twitter at http://twitter.com/Lisa_Eldridge Follow Lisa on Facebook http://facebook.com/LisaEldridgeDotCom Follow Lisa on Instagram http://instagram.com/LisaEldridgemakeup Follow Lisa on Pinterest http://pinterest.com/lisaeldridge We share beauty secrets, tips and inspirations daily! لا تنسي زيارة هذه المواقع حيث أشاركك حيل وأسرار تجميليّة Don't forget to visit: Snapchat: RealHudaBeauty صفحة سناب شات Blog: http://hudabeauty.com المدوّنة الالكترونيّة http://instagram.com/hudabeauty صفحة الانستقرام http://facebook.com/hudaheidi صفحة الفايسبوك http://twitter.com/hudabeauty صفحة التويتر http://pinterest.com/hudabeauty صفحة بنترست

Read More »

Saykouk (Barley Couscous & Buttermilk) / سيكوك (كسكس الشعيرمع اللبن) – CookingWithAlia – Episode 424

Saykouk (Barley Couscous & Buttermilk) / سيكوك (كسكس الشعيرمع اللبن) – CookingWithAlia – Episode 424

I recently met the famous Moroccan nutritionist Nabil Layachi who told me Saikouk was the best nutritional combo for you! Here is the recipe :-) INGREDIENTS: - 1 cup uncooked barley couscous (Belboula) - 1 ½ cup boiling water - A pinch of salt - 2 teaspoons vegetable oil - A little bit of unsalted butter - Buttermilk, cold RECIPE: Overview: In Morocco, there are different types of couscous. The most popular ones are: semolina wheat couscous that has a pale yellow color and barley couscous (called Belboula) that has a light brown color. Saykouk is traditionally made with Barley Couscous, so let's use that one today :-) Step 1: Cooking the Belboula 1- We are preparing Barley Couscous the express way with just boiling water. For each 1 cup of uncooked barley couscous, you need 1.5 cups of boiling water and of course, dont forget a pinch of salt! 2- First, prepare your bowl by arranging a plastic wrap on top. 3- Place the uncooked Belboula couscous in the bowl, add the vegetable oil, and work out the grains with your fingers until all grains are well coated with the oil. 4- Add the boiling water and immediately cover the bowl with the plastic wrap so that the steam is trapped inside. 5- Let the couscous sit for 10 minutes. 6- You will notice that the couscous has absorbed all the water and the grains became plump. Unwrapp and fluff the grains with a fork. 7- Add a little bit of butter and keep fluffing. 8- Transfer the Belboula couscous in a plate and let it cool down completely before using it in saykouk. Step 2: Making Saykouk 1- To make saykouk, place some cold Belboula couscous in a bowl, and cover it with cold buttermilk... and that's it. 2- You can add sugar if you want, but hey save on the calories... just mix well and enjoy as is. It's healthy and delicious, especially in the hot summer days! Bon appetit!

Read More »

Couscous with Seven Vegetables / كسكس سبع خضار – CookingWithAlia – Episode 423

Couscous with Seven Vegetables / كسكس سبع خضار – CookingWithAlia – Episode 423

Let's kick-off the Couscous series with the MOST famous couscous dish in Morocco: Couscous with 7 Vegetables, served EVERY Friday :-) INGREDIENTS Couscous Ingredients: - 500 grams dry couscous (not instant) - 2 tablespoons vegetable oil - 2 tablespoons butter (or Moroccan smen) - ½ teaspoon salt - Water Meat Ingredients: - 500 grams lamb or beef, cut into large pieces - 1 tomato, grated and skin discarded - 1 onion, chopped - ¼ cup olive oil - 1 teaspoon salt, to taste - ½ teaspoon pepper, to taste - 1 teaspoon ground ginger - ½ teaspoon turmeric - A large pinch saffron threads - A bouquet of fresh parsley and cilantro, tied together - 2 cups dry chickpeas, soaked overnight Vegetables: - 3 carrots - 2 sweet potatoes - 2-3 turnips - 2 zucchini - 1/2 of a small cabbage - 1-2 small sections of pumpkin - 1 red chili pepper - You can also use fresh fava beans, potatoes, or other vegetables of your choice. RECIPE: Step 1: Prep Vegetables - Peel and cut the veggies Step 2: Prepare Meat - In the bottom of the couscous pot, combine the meat, olive oil, saffron, turmeric, ground ginger, pepper, and salt. Add the chopped onion, and mix. Brown the meat for a few minutes, then add the grated tomato and the fresh herbs. - Cover the meat with water. Drain the chickpeas and add them to the rest of the ingredients. - Cover the pot and let the meat cook for around 20 minutes and start preparing your couscous. Step 3: Prepare Couscous - Place the couscous in a large plate, I am using the Moroccan traditional couscous plate called Gasaa. - Add some cold water, and work the couscous… lift the grains, rub them, give them some love and make sure they are all coated with water. - place the couscous top over a plate, to minimize kitchen mess, and transfer the couscous in the couscous top. Don’t worry, the moist couscous grains wont fall through the holes… I promise. Step 4: Steam Couscous - Round 1 - After cooking the meat for 20 minutes, place the couscous top over the couscous bottom. Seal both pots with a cheesecloth or foil, this way we don’t lose any steam. - After 5 minutes of so, you will notice steam rising from the couscous. Now start your timer, and let the couscous steam for 15 minutes. - Time’s up! Empty the couscous in the large plate, and gently break the couscous grains with a fork. We dont want any lumps. - Add vegetable oil, and continue fluffing the couscous. - Add a large pinch of salt. Mix. - Now add a little bit of water, and continue fluffing. - Let the couscous rest while you start cooking the veggies! Step 5: Cook Root Vegetables - Cook the root vegetables first: carrots, sweet potatoes, and turnip. These require more cooking time. - Place them with the meat and add boiling water to cover it all. Step 6: Steam Couscous - Round 2 - Transfer the couscous in the couscous top and place it back over the meat. Seal both pots. - After 5 minutes of so, you will notice steam rising from the couscous. Now start your timer again, and let the couscous steam for 15 minutes. - Time’s up! Empty the couscous in the large plate and fluff. - Add a little bit of water and gently break all the lumps with a fork. - Let the couscous rest for 5 minutes while you are cooking the other vegetables. Step 7: Cook the Other Vegetables - First let’s check on the root vegetables. My carrots still need a bit more cooking time… but the turnips and sweet potatoes are ready! It’s time to remove them from the pot and place them in a plate. - Let’s add the other vegetables: zucchini, pumpkin, and cabbage. Step 8: Steam Couscous - Round 3 - Transfer the couscous in the couscous top and place it back over the meat. Seal both pots. - Let the couscous steam for 15 minutes or until done. - Empty the couscous in the large plate, and fluff again with butter (or Moroccan Smen)! Step 9: Check Meat & Vegetables - Check the veggies and remove the ones that are ready out of the pot. - Remove the herbs and discard. - Check on the meat… mine still needs some cooking. - Taste your sauce and adjust the seasoning: salt and pepper - In my case, I will close the pot and let the meat cook a bit more. - Time for all the veggies to come back to the pot. Step 10: Plate Couscous - First place the couscous grains in a dome shape. - Pour some of the broth over the couscous grains. - Place the meat in the center. Arrange the veggies around and on top of the couscous. - In a separate bowl, pour the broth and serve on the side

Read More »

GRWM from my trip to London!

GRWM from my trip to London!

Hey My Loves! I had a great time in London last week, even though it was a work trip and filled with meetings, we got to squeeze some time in for fun (and makeup shopping)! My Camera died in between, which is when I dried and styled my hair, but we picked up on the makeup where we left off! Products I used: Oribe Mousse Alterna Bamboo Kendi Oil Embriolysse Creme Concentrate Cle du peau concealer Dior Star Foundation Make Up For Ever HD Cream Foundation to Contour Make Up For Ever Matte Loose Powder Zoeva Coral Blush Palette Becca Champagne Pop Highlighter Zoeva Warm Spectrum Palette Inglot 77 Gel Liner L'Oreal Lash Architect Mascara Huda Beauty Lashes in Farah Huda Beauty Lip Contour in Trendsetter & Icon (on corners)

Read More »