La Perle Rose Videos My Preferred videos home

If you want to cook delicious appetizers for your family during todays ftour! Then you should definitely try this luscious Merguez Puffs recipe that I made in collaboration with @Panzani.maroc. Recipe details: https://www.cookingwithalia.com/905-merguez-puffs/ INGREDIENTS: Panzani Original sauce For the Merguez 340g (12 ounces) Merguez sausage 1 tablespoon olive oil For the Puff pastry 300g (10 ounces) puff pastry 2 tablespoons flour 1 egg, beaten with 1 tablespoon milk 1 tbsp sesame seeds 1 tbsp nigella seeds DIRECTIONS: 1- Heat up the olive oil in a skillet over medium heat. Add the sausage and cook for 3 minutes per side until the sausages is browned. Set aside to cool on a plate lined with paper towels. 2- Sprinkle your work surface with flour, place the puff pastry and roll it out to a 3mm (1/8in) thickness. Cut the pastry into 10cm (4in) squares. 3- Brush the outer corners of the squares with the egg and milk mixture, then place a piece of merguez in the middle of each puff pastry square. Roll the pastry around the merguez. 4- Place the rolls on a parchment lined baking sheet and brush them with the egg and milk mixture. Sprinkle with sesame seeds and nigella seeds and bake in an oven preheated to 180°C (356°F) for 25 minutes or until the pastry is golden brown. Serve warm with the Panzani Original sauce.

Basbousa is a middle eastern semolina cake that I enjoy making for my family! Making a chocolate version of it just made it EPIC! Check my Bassboussa with Chocolate and Orange recipe that I made in collaboration with @carrefour.maroc and send me the pictures if you try it. RECIPE: https://www.cookingwithalia.com/902-orange-chocolate-basboussa/ INGREDIENTS: For the Basboussa 3 eggs 150g sugar Zest of one orange 150ml freshly squeezed orange juice 150ml vegetable oil 2 tablespoons unsweetened cocoa powder 16g baking powder 200g fine semolina 1/4 teaspoon salt For the Chocolate Orange Syrup 100g Carrefour Sweetened Condensed milk 150ml freshly squeezed orange juice 100g dark chocolate, roughly chopped For Decoration Zest of an orange DIRECTIONS: Step 1: Preparing the basboussa 1. In a large bowl, whisk together the eggs, sugar and salt until well combined. 2. Add the orange zest and juice then mix to combine. 3. Add the vegetable oil and mix well. 4. Sift the cocoa powder into the bowl and whisk it well. 5. Add the fine semolina and baking powder, mix then set the batter aside to rest for 5 minutes. 6. Pour the batter in a square 20cm by 20cm pan lined with parchment paper, then bake in a preheated oven at 180°C for 30 minutes. Step 2: Preparing the chocolate orange syrup 7. While the cake is baking, prepare the chocolate orange syrup. Place the Carrefour Sweetened Condensed milk and orange juice in a saucepan. Place the pot over medium heat and bring the mixture to a bubble. 8. Add the chocolate, mix until the chocolate melts, then remove the pot from the heat and set aside to cool to room temperature. Step 3: Assembling the basboussa 9. While the basboussa is still hot, poke it with a toothpick and pour the cooled chocolate orange syrup on top, then allow to cool for 15 minutes. Decorate with orange zest and serve.

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

Chekchouka is one of my favourite recipes to make for ftour! Try this amazing and tasty fancy chekchouka version that we made in collaboration with @panzani.maroc and let me know what you think. RECIPE: https://www.cookingwithalia.com/894-fancy-chekchouka/ INGREDIENTS: Panzani Ricotta sauce 1 medium onion, diced 1 tomato, diced 1 green pepper, diced 2 garlic cloves, minced 4 eggs Salt and pepper to taste 2 tablespoons olive oil 1 tablespoon parsley, minced DIRECTIONS: 1- Heat up the olive oil in a skillet over medium heat, add the onions and garlic and cook for 5 minutes or until the onions are translucent. 2- Add the peppers. Season with salt and pepper and cook while stiring for 2 minutes. 3- Add the tomatoes and the Panzani Ricotta sauce, then cook for 5 minutes. 4- Using a spoon, create little wells in the sauce, crack an eggs in each well. Cover the skillet and cook for 3 to 5 minutes until the eggs are cooked through. 5- Season the eggs with salt, sprinkle with parsley and serve warm.

Couscous and Seafood Stuffed Fish RECIPE: https://www.cookingwithalia.com/892-couscous-and-seafood-stuffed-fish/ INGREDIENTS: 1 large fish (about 3kg/ 1.5lb), deboned For the charmoula 2 tablespoon parsley and coriander 4 garlic cloves, grated 1 teaspoon tabasco sauce juice of one lemon 3 tablespoons olive oil Salt and pepper to taste 1 teaspoon cumin 1 teaspoon turmeric For the filling 2 tablespoons butter 200g (7 ounces) mushrooms, sliced 100g (3.5 ounces) shrimp, peeled and deveined 100g (3.5 ounces) spinach, chopped 50g (2 ounces) green olives, finely chopped 150g (5 ounces) cooked couscous juice of half a lemon Salt and pepper to taste For the topping 100g (3.5 ounces) mushrooms 100g (3.5 ounces) calamari, sliced 100g (3.5 ounces) shrimp 300ml (1 1/4 cups) water Juice of half a lemon 2 garlic cloves, grated 2 tablespoons parsley and coriander 2 tablespoons butter 1 tablespoon olive oil Salt and pepper to taste 1 teaspoon cumin 1 teaspoon turmeric For decoration Lemon slices Parsley Paprika Whole cooked shrimp DIRECTIONS: Step 1: Preparing the charmoula 1. In a bowl, combine the parsley and coriander, garlic, salt, pepper, cumin, turmeric, tabasco sauce, lemon juice and olive oil. Generously cover the outside and inside of the fish with the charmoula. Reserve any remaining charmoula in the bowl. Step 2: Preparing the filling 2. In a pan, melt the butter. Add the mushrooms and cook for 5 minutes. 3. Season with salt and pepper, then cook for one minute. 4. Add the shrimp and cook for 3 minutes. Add the spinach and cook for two minutes. Place the filling in the bowl with the remaining charmoula. 5. Add the olives, couscous and lemon juice, then mix to combine. Stuff the fish with the mixture then place it on a parchment lined baking sheet. Bake in a preheated oven to 180°Celsius/ 356°F for 40 minutes. Step 3: Preparing the topping 6. In a pan, melt the butter. Add the olive oil and mushrooms then cook for 5 minutes. 7. Add the calamari, garlic, olives, parsley and coriander, then cook for 5 minutes. 8. Season with salt, pepper, cumin and turmeric. Add the water and cook for 10 minutes. 9. Add the shrimp and lemon juice then cook for 5 minutes. Place the mixture on top of the cooked fish. Decorate with lemon slices, parsley, paprika and cooked shrimp then serve.

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

RECIPE: https://www.cookingwithalia.com/889-mushroom-vol-au-vent-with-pesto-sau/ INGREDIENTS: For the filling Panzani Pesto Sauce 7 ounces (200g) mushrooms, diced 1 cup (250ml) milk 1 tablespoon flour 1 garlic clove, minced 1 tablespoon parsley, chopped Salt to taste 1/2 teaspoon pepper 1 tablespoon neutral oil 1 tablespoon butter For the pastry 10 ounces (300g) Puff Pastry 1 egg yolk, beaten For decoration 1 tablespoon parsley, chopped DIRECTIONS: Step 1: Making the Puff Pastry 1.Place the puff pastry on a lightly floured work surface and roll it out to a 3mm thickness. Using a cookie cutter, cut the puff pastry into 6cm disks. Place half of the disks on a parchment lined baking sheet. 2.Using a 5cm cookie cutter, cut the remaining half of the puff pastry disks. Discard the inner circles and place each of the rings on top of the 6cm disks. 3.Brush the puff pastry with the beaten egg yolk and bake in a preheated oven to 180° degrees celsius (375°F) for 30 to 35 minutes until golden brown. Set aside to cool for 15 minutes. Step 2: Making the Filling 4.Heat the neutral oil in a pan over medium heat, add the mushrooms and cook for 5 minutes. Add salt, mix to combine then set aside in a large bowl. 5.In the same pan, add the butter and garlic. Cook while stirring for one minute. Add the flour and cook for 3 minutes. 6.Add the milk gradually while whisking until the sauce thickens. Add the sauce to the mushrooms. Add pepper and parsley, then mix to combine. 7.Add 1 teaspoon of the Panzani pesto sauce to each puff pastry vol au vent, then add 1 tablespoon of the mushroom sauce mixture on top. Sprinkle with parsley then serve.

Let's celebrate Ramadan with this delicious and wonderful bastilla! RECIPE: https://www.cookingwithalia.com/888-seafood-bastilla/ INGREDIENTS: For the Pastilla Pastilla sheets 2 tablespoons vegetable oil 2 egg yolks, beaten For the white fish filling 150g (5oz) firm white fish, cut into large cubes 150g (5oz) shrimp 1 red onion, finely diced 2 egg 2 tablespoons parsley and coriander, finely chopped Juice of half a lemon, divided 2 tablespoons butter 1 tablespoon vegetable oil Salt and pepper to taste Pinch of saffron For the calamari filling 150g (5oz) calamari, thinly cut 200g (7oz) mushrooms, diced 1 tablespoon parsley and coriander, finely chopped Juice of half a lemon 1 tablespoon tabasco sauce (optional) 1 tablespoon butter 1 tablespoon vegetable oil Salt and pepper to taste For the cabbage filling 200g (7oz) white cabbage, finely chopped 200g (7oz) spinach, finely chopped 1 tablespoon butter 1 tablespoon vegetable oil Salt and pepper to taste For decoration (optional) Lemon slices Cooked whole shrimp Paprika Parsley and coriander, chopped DIRECTIONS: For the white fish filling 1. In a pan over medium heat, melt the butter. Add the vegetable oil and red onion then cook for 3 minutes. 2. Add the parsley and coriander and cook for 2 minutes. 3. Add the white fish and cook for 5 minutes. Add the shrimp then cook for 5 more minutes. 4. Season with salt, pepper, and saffron. Add the eggs then cook while mixing for two minutes. Add half of the lemon juice, mix to combine then set aside on a plate. Sprinkle with the remaining lemon juice and leave to cool. For the calamari filling 5. In the same pan, melt the butter. Add the vegetable oil, calamari, and mushrooms. Season with salt and pepper and cook for 15 minutes or until the calamari is cooked through. Set aside on a plate, add the parsley, lemon juice, and tabasco sauce. For the cabbage filling 6. In the same pan, melt the butter. Add the vegetable oil, cabbage, and spinach. Season with salt and pepper then cook for 5 minutes. Set aside to cool. Assembling the pastilla 7. Cut the pastilla sheets into 10cm circles and lightly brush them with vegetable oil. 8. Hang the pastilla sheet circles around the edge of a cookie-cutter making sure to overlap the pieces, then place the final sheet in the middle of the cookie cutter. 9. Add one tablespoon of each filling in the middle then wrap the hanging edge of the pastilla sheet around the filling. Brush with the egg yolks then adds an additional piece of pastilla sheet on top. 8. Flip the pastilla then place it on a parchment paper-lined baking sheet. Brush the top of the pastilla with egg yolk, add an additional sheet of pastilla then brush it with more egg yolk. Repeat until you use up all the filling. 9. Bake the pastillas in a preheated oven to 180° Celsius for 30 minutes. Decorate with lemon slices, parsley, paprika, and whole cook shrimp then serve warm.

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

Are you looking for an easy Ramadan soup recipe? Try the Asian-style chicken soup developed in collaboration with @ carrefour.Maroc, it is quick to prepare and you are sure to like it! Try it out and tell me what you think. Recipe details: https://www.cookingwithalia.com/886-asian-chicken-soup/ INGREDIENTS: For the Vermicelli: 100g Vermicelles de Haricot Mungo CARREFOUR 1/2L boiling water For the Soup: 125g chicken breast, cubed 3 zucchinis, cubed 3 carrots, cubed 3 green onions, cubed 1 tablespoon fresh ginger, minced 1 garlic clove, minced Salt and pepper to taste 2 tablespoons olive oil 1L water For Serving: 2 tablespoons dark soy sauce 2 tablespoons coriander, minced DIRECTIONS: 1. Place a large pot over medium heat. Add olive oil, green onions, garlic and ginger, then cook for 1 minute. 2. Add chicken and cook for 3 minutes. 3. Add carrots and zucchini, season with salt and pepper then cook for 5 minutes. 4. Add water, cover the pot and cook for 20 minutes. 5. Place the Vermicelles de Haricot Mungo in a heatproof bowl, cover with boiling water and soak for 10 minutes. Drain and cut the noodles into 5cm pieces using scissors. 6. Add the vermicelli and soy sauce in the pot, stir and cook for 5 minutes. Serve hot with a sprinkling of coriander.