3inayat El-Bashra Ma3 Microscope

I have been doing this routine for the past two years and it’s literally transformed my skin. I encourage you ALL to incorporate these steps – and you don’t have to use the products I use! We have drugstore favs below. Love you guys xx RELATED VIDEOS: How to GET RID of acne scars https://youtu.be/E5iYTr0zd9M PRODUCTS: DOUBLE CLEANSE HUDA CHOICE: Tatcha One Step Camellia Cleansing Oil DRUGSTORE FAV: Innisfree Green Tea Cleansing Oil, $23 HUDA CHOICE: Tatcha The Deep Cleanse DRUGSTORE FAV: Neutrogena Hydro Boost Hydrating Cleansing Gel, $9 TONER HUDA CHOICE: Clinique Clarifying Lotion 2 DRUGSTORE FAV: Cosrx AHA/BHA Clarifying Treatment Toner, $14 ESSENCE HUDA CHOICE: 111 Skin Antioxidant Energizing Essence DRUGSTORE FAV: KIKO Pure Clean Essence SERUM HUDA CHOICE: SkinCeuticals C E Ferulic Serum DRUGSTORE FAV: Yeouth Hyaluronic Acid Cream With Vitamin C, Vitamin E, Ferulic Acid, Tripeptide 31, $30 EYE CREAM HUDA CHOICE: SkinCeuticals AOX+ Eye Gel DRUGSTORE FAV: Roc Retinol Correxion Sensitive Eye Cream, $23 FACE CREAM HUDA CHOICE: SkinCeuticals Skin Firming Cream DRUGSTORE FAV: Olay Regenerist, $25 FACE OIL HUDA CHOICE: Rose O12 Moisture Defence Oil OR Caudalie Divine Oil? DRUGSTORE FAV: The Ordinary, $10

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What I am changing in 2020

This year, this DECADE, has officially started party people! I can’t believe it. Over the past few years, I have done the work to better myself and THIS YEAR I plan on changing a few things and living my best life! I want you guys to do the same! Let’s make this pledge together. Love you guys xx. RELATED VIDEOS: My Struggle With Self Love: https://www.youtube.com/watch?v=Bf7yl7z1-i0 LET’S BECOME FAMILY! SNAP: HudaBeauty صفحة سناب شات BLOG: http://hudabeauty.com المدوّنة الالكترونيّة INSTA: http://instagram.com/hudabeauty صفحة الانستقرام FB: http://facebook.com/hudabeauty صفحة الفايسبوك TWITTER: https://twitter.com/hudabeauty صفحة التويتر

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[EN] Sweet Mini Chicken Pastilla / مينى بسيطلات بالدجاج واللوز – CookingWithAlia – Episode 764

RECIPE: https://www.cookingwithalia.com/764-sweet-mini-chicken-pastilla/ INGREDIENTS: For the chicken: 1 Large chicken ( about 2 kgs), cut into small pieces 1/2 teaspoon ground turmeric 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cardamom 1/2 teaspoon ground nutmeg flower 1/2 teaspoon salt 1/2 teaspoon pepper A pinch of saffron threads 1 teaspoon preserved butter 1 kg white onions, thinly sliced 3 tablespoons honey 125 milliliters (1/2 cup) water (x2) 125 milliliters (1/2 cup) mixt olive oil and vegetable oil A bunch fresh parsley For the almonds: 250 grams (1 cup) blanched almonds, peeled 50 grams (1/3 cup) powdered sugar 1 tablespoon orange blossom water 1 tablespoon vegetable oil For decoration: 500 grams warka sheets 60 grams almond flakes, roasted 3 tablespoons Honey DIRECTIONS: Step 1: Preparing the chicken 1- In a large bowl, add the turmeric, cinnamon, ginger, cardamom, ground nutmeg flower, salt, pepper, saffron threads, preserved butter, and a half cup of water. Mix all the ingredients together with a tablespoon until it becomes a homogeneous marinade. 2- Add the chicken pieces to the marinade and mix well using hands until completely coated. 3- Cover the bowl with a plastic wrap and place the chicken in the fridge for 1 hour. This step will allow the chicken meat to absorb the marinade and to become tastiest. 4- In a large pot over medium heat, add the marinated chicken pieces and the mixed oils. Gently stir with a spatula and bring to a boil. 5- Add the finely sliced onions and parsley to the chicken. Stir and cover the pot for 15 minutes. 6- Stir the sauce and cover the pot. Continue cooking the chicken for 15 minutes on medium heat. From time to time, check on the chicken, turn it over, and add in half cup of water if necessary for the chicken not to stick to the pot and burn. 7- Once it is done, remove the chicken pieces from the sauce. Place it in a plate and reserve. 8- Keep the sauce in the pot, uncover, add in honey, a pinch of cinnamon, and cook it for a few minutes on high heat to reduce it until it becomes thick. 9- When the chicken had cooled down, remove the meat from the bones and break it up into small pieces. 10- Add the chicken meat to the sauce and mix well with a spatula until well combined. Set aside Step 2: Preparing the almonds 11- In a large bowl, mix the blanched almonds with the vegetable oil until they are completely coated. 12- Place the almonds on a baking sheet covered with parchment paper and bake in a preheated oven at 180°C (356°F) for 15 minutes until they become slightly golden. Set aside until they cool completely before using. 13- In a food processor, place the roasted almonds and mix into a chunky mixture 14- Pour the almond chunks in a medium bowl. Add in the powdered sugar, the orange blossom water, and mix all the ingredients together until well combined. Step 3: Assembling the mini pastillas 15- Place 1 sheet of warka on the bottom of a circle of 12 cm. Put 2 tablespoons of the chicken filling in the center and spread it evenly, then top it with a layer of almonds mixture. 16- Bring the sides of the warka sheet towards the center over the filling to create a circular shape. Brush the warka folds with vegetable oil and fix them in the center. 17- Place the filled warka in the center of another warka sheet and fold into a beautiful round mini pastilla. Repeat the same process until the chicken filling is over. 18- Cut the remaining warka sheets into fine strips and cover each pastilla surface with it for decoration. 19- Place the mini chicken pastillas on a baking sheet covered with parchment paper and bake in a preheated oven at 180°C (356°F) for 30 to 20 minutes until golden brown. 20- Remove from the oven, drizzle the mini chicken pastillas with honey and decorate with roasted almonds flakes. Serve immediately, when still hot and crunchy.

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[EN] Tiramisu Buche / بوش تيراميسو – CookingWithAlia – Episode 762

One of my favorite cakes is Tiramisu! so why note make a Tiramisu Buche for your year end menu!!! You can find my recipe on @Carrefour.maroc instagram page (IGTV and Feed). Note: I am using raw eggs as it is in the original tiramisu recipe. Use fresh organic eggs and wash the shells. Otherwise, you can precook the egg yolks in a saucepan with some liquid from the recipe. Cook over a low heat, while stirring constantly, until the yolk mixture reaches 71°C / 160°F or coats a metal spoon with a thin film. Once the yolks are ready, place the saucepan in cold water and continue stirring until the mixture is cool, and use in the recipe as expected. RECIPE: https://www.cookingwithalia.com/762-tiramisu-buche/ INGREDIENTS: Spiced Coffee: 400ml strong expresso coffee 1 cinnamon stick 1/2 nutmeg Mascarpone cream: 500g mascarpone cheese 4 eggs 100g caster sugar Assembling & deco: Lady fingers Sugar free cacao powder Whipped cream: 150ml heavy cream 1 teaspoon instant coffee 1 tablespoon icing sugar DIRECTIONS: Step 1: 1- Heat expresso coffee 2- Infuse the cinnamon stick in the strong coffee 3- Grate in a small grater the nut mug in the strong coffee Step 2: 1- Separate the white from the yolks 2- Beat the yolks with 50g of caster sugar until the mixture whitens and doubles in volume 3- Beat the mascarpone with electric mixer or whisk until you obtain a homogeneous texture 4- Add the yolks mixture to the mascarpone litle at the time while mixing gently with a spatula 5- Beat the whites while gradually adding the 50g of caster sugar until you have a tick and white mixture 6- Add it little at the time to the mascarpone mixture gently with a spatula Step 3: 1- Place the lady fingers all over to create the structure 2- Soak the lady fingers into the flavored coffee and deposit a first layer of biscuits at the bottom of the mold, 3- Pour a little mascarpone cream, add a second layer of biscuit, then cream, then biscuit, and finally cream 4- Reserve the log in the refrigerator overnight Step 4: 1- The next day, unmold the tiramisu Bûche on a plate. 2- In a large bowl, place the heavy cream and the instant coffee, and using an electric egg bitter, whip until you have thick texture. Add the icing sugar and mix 3- In a piping bag with a round tip, place the whipped cream, and pip the cream in pics on top of the Tiramisu 4- Reserve in the fridge until the moment of serving. Sprinkle with cocoa powder when serving Enjoy your meal!

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