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Fennel and Shrimp Soup 6 small bowls Easy 20 minutes 30 minutes "1 tablespoon butter 1/4 teaspoon salt 200g medium shrimp, peeled 1 medium onion, chopped 3 fennel bulbs, chopped 1 medium potato, chopped 3 garlic cloves Boiled water (enough to cover vegetables) 2 small zucchinis, coarsely grated 2 tablespoons chopped fresh parsley and cilantro 25g dried black mushrooms (rehydrated and finely chopped) 1/4 teaspoon salt 1/4 teaspoon black pepper 200 ml heavy cream 50g Edam cheese, grated" "1- In a large pot over medium heat, melt the butter and add 1/4 teaspoon of salt. 2- Add the shrimp and sauté for 2–3 minutes until just cooked. Remove and set aside. 3- In the same pot, add the chopped onion, fennel, potato, and whole garlic cloves. Sauté until lightly golden and fragrant. 4- Pour in enough hot water to cover the vegetables. Let simmer for about 15 minutes, or until the vegetables are soft. 5. Use a hand blender (or regular blender) to blend the soup until smooth. 6. Add the grated zucchini, grated carrot , rehydrated black mushrooms, cooked shrimp, and chopped herbs (parsley and cilantro). Season with the salt and pepper. 7. Simmer for another 10 minutes. Add a little more water if the soup is too thick. 8. Pour in the heavy cream and stir well. Let it heat for 2 minutes. 9. Stir in the grated Edam cheese and mix until melted and creamy. 10. Serve hot, topped with extra grated cheese if desired. Enjoy-" شوربة البسباس والروبيان 6 أطباق صغيرة سهل 20 دقيقة 30 دقيقة "1 ملعقة كبيرة زبدة 1/4 ملعقة صغيرة ملح 200 غرام روبيان (كروفيت) مقشَّر 1 بصلة متوسطة، مفرومة 3 حبات بسباس، مقطعة 1 حبة بطاطس متوسطة، مقطعة 3 فصوص ثوم ماء مغلي (لتغطية الخضار) 2 قرع أخضر صغيرة، مبشورة 2 ملعقة كبيرة بقدونس وكزبرة مفرومين 25 غرام فطر أسود مجفف (منقوع ومفروم ناعم) 1/4 ملعقة صغيرة ملح 1/4 ملعقة صغيرة فلفل أسود 200 مل كريمة طبخ 50 غرام جبن إيدام مبشور" "1- في قدر كبير على نار متوسطة، ذوّبوا الزبدة وأضيفوا ربع ملعقة صغيرة من الملح. 2- أضيفوا الروبيان وقلّبوه لمدة 2 إلى 3 دقائق حتى ينضج. ثم أخرجوه من القدر واتركوه جانبًا. 3- في نفس القدر، أضيفوا البصل المفروم، البسباس، البطاطس، وفصوص الثوم الكاملة. قلّبوا المكونات حتى تكتسب لونًا ذهبيًا خفيفًا وتفوح رائحتها. 4- أضيفوا ماء ساخن حتى يغطي الخضار، واتركوه على نار هادئة لمدة 15 دقيقة أو حتى تنضج الخضروات. 5- استخدموا الخلاط اليدوي (أو العادي) لخلط الشوربة حتى تصبح ناعمة تمامًا. 6- أضيفوا القرع أخضر والجزر المبشور، الفطر الأسود المنقوع، الروبيان المطهو، والأعشاب المفرومة (البقدونس والكزبرة). تبّلوا بالملح والفلفل. 7- اتركوا الشوربة تغلي بهدوء لمدة 10 دقائق إضافية. أضيفوا قليلًا من الماء إذا أصبحت كثيفة جدًا. 8- أضيفوا كريمة الطبخ وحرّكوا جيدًا. اتركوها تسخن لمدة دقيقتين. 9- أضيفوا جبن الإيدام المبشور وحرّكوا حتى يذوب ويصبح القوام كريميًا. 10- قدّموا الشوربة ساخنة، ويمكنكم تزيينها بالمزيد من الجبن المبشور حسب الرغبة. بالصحة والعافية!

Fennel and Shrimp Soup 6 small bowls Easy 20 minutes 30 minutes "1 tablespoon butter 1/4 teaspoon salt 200g medium shrimp, peeled 1 medium onion, chopped 3 fennel bulbs, chopped 1 medium potato, chopped 3 garlic cloves Boiled water (enough to cover vegetables) 2 small zucchinis, coarsely grated 2 tablespoons chopped fresh parsley and cilantro 25g dried black mushrooms (rehydrated and finely chopped) 1/4 teaspoon salt 1/4 teaspoon black pepper 200 ml heavy cream 50g Edam cheese, grated" "1- In a large pot over medium heat, melt the butter and add 1/4 teaspoon of salt. 2- Add the shrimp and sauté for 2–3 minutes until just cooked. Remove and set aside. 3- In the same pot, add the chopped onion, fennel, potato, and whole garlic cloves. Sauté until lightly golden and fragrant. 4- Pour in enough hot water to cover the vegetables. Let simmer for about 15 minutes, or until the vegetables are soft. 5. Use a hand blender (or regular blender) to blend the soup until smooth. 6. Add the grated zucchini, grated carrot , rehydrated black mushrooms, cooked shrimp, and chopped herbs (parsley and cilantro). Season with the salt and pepper. 7. Simmer for another 10 minutes. Add a little more water if the soup is too thick. 8. Pour in the heavy cream and stir well. Let it heat for 2 minutes. 9. Stir in the grated Edam cheese and mix until melted and creamy. 10. Serve hot, topped with extra grated cheese if desired. Enjoy-"

Tasting nostalgic candies with my daughter Maya in Toulouse, including the famous violet sweets we found at Le Paradis Gourmand.

Dot Cake - Better for You Prep time: 15 mins | Cook time: 22–25 mins 6 mini cakes "For the Fluffy Cake: 1 ½ cups (135g) oat flour (for lightness) 1 cup (100g) fine almond flour (for moisture) 1 ½ teaspoons (6g) baking powder ¼ teaspoon (1.5g) baking soda ¼ teaspoon (1.5g) salt ⅓ cup (80ml) mild olive oil ½ cup (75g) coconut sugar ⅓ cup (80g) plain Greek yogurt 3 large eggs (room temperature) 1 tablespoon (15ml) vanilla extract For the Sugar-Free Frosting: ½ cup (115g) mascarpone cheese (chilled) ½ cup (120g) thick plain Greek yogurt 1 ½ teaspoons (7.5ml) vanilla extract (for natural sweetness) (Optional: 1 tablespoon / 15g sugar-free raspberry jam for a fruity twist) The Topping: Goji berries, crushed pistachios, or natural rainbow sprinkles" "1️⃣ Bake the Cake Preheat the oven to 350°F (175°C) and line a square pan with parchment paper. Mix the dry ingredients in one bowl and the wet ingredients in another, then gently combine. Pour into the pan and bake for 22–25 minutes, until golden and set. Let cool completely. 2️⃣ Whip the Frosting Use a hand mixer to beat the mascarpone, Greek yogurt, and vanilla until thick and fluffy. Keep chilled until ready to use. 3️⃣ Assemble the Dot Cakes Cut out cake circles using a round cookie cutter or small glass. Spread frosting on top, then press each one into your chosen toppings. Lift to reveal your Dot Cakes. 4️⃣ Chill Chill the Dot Cakes for 1 hour before serving, so they set nicely and taste extra thick and cool."

For the Dough 125g (8 tbsp / 1 stick) unsalted butter, at room temperature 125g (2/3 cup) granulated white sugar 7g (1 1/2 tsp) vanilla sugar 150ml (2/3 cup) vegetable oil 80g (1 cup) unsweetened shredded coconut 1 large egg 1 tbsp honey Zest of 1 orange 500g (4 cups) all-purpose flour, sifted 10g (2 tsp) baking powder For Decoration 1 egg, beaten Handful of whole almonds (one per cookie)" Step 1: Preparing the Dough 1- In a large bowl, cream together the butter, granulated sugar, and vanilla sugar by hand until smooth and creamy. 2- Stir in the vegetable oil until fully incorporated into a paste. 3- Add the shredded coconut, egg, honey, and orange zest. Mix well by hand to combine. 4- Gradually incorporate the sifted flour and baking powder, kneading gently until the dough is soft and no longer sticky. Step 2: Shaping the Cookies 1- Roll the dough into small walnut-sized balls (about 24g/0.8oz each). 2- Gently flatten each ball with your palms. 3- Arrange on a parchment-lined baking sheet. 4- Brush the tops lightly with beaten egg. 5- Press one whole almond onto the center of each cookie. Step 3: Baking the Cookies 1- Preheat oven to 180°C (350°F). 2- Bake for 15–20 minutes, until lightly golden on the bottom (tops stay pale). Cool completely before serving.

Say hello to your new favorite family dinner! You guys will absolutely LOVEEE this recipe, it's so delicious, full of flavor and absolutely sensational! RECIPE: For The Potatoes: 2lb of Russets or Idaho Potatoes 1 1/4 cups of Chicken Stock 1/4 cup of Extra Virgin Olive Oil 1/4 cup (or 1/3 if you like it more lemon-y) of Freshly Squeezed Lemon Juice 1 Tbsp of Oregano Salt to taste 4 Cloves of Garlic, minced For The Meatballs: 1lb of Ground Beef 1 Roma Tomatoes, seeds removed and halved 2 Cloves of Garlic, smashed and peeled 1 Shallot, peeled and roughly chopped Small handful of Parsely Small handful of Dill 1 Tbsp of Dijon Mustard 1/2 cup of Breadcrumbs 1/2 cup of Milk (start with 1/4 cup and add the rest if needed) 1 Egg Salt to taste Follow me Amazon: https://amazon.com/live/mrsvitale?tag=vitaleproduct-20&linkCode=ilv&ref_=social Instagram: https://www.instagram.com/mrsvitale?igsh=bGx4Y213c21hd3Vw&utm_source=qr Tik tok: https://www.tiktok.com/@mrsvitale?_r=1&_t=ZT-91OqcESlqPe Facebook: https://www.facebook.com/share/1BovLLyRCy/?mibextid=wwXIfr Website: www.laurainthekitchen.com

Add this to your table for next level snacking babe! So easy but so delicious, you’ll wanna make this constantly I promise you. Alongside just about anything or stuffed into a crusty loaf of bread with some prosciutto. You just have to have these on hand! They don’t last long in the fridge but I say up to 3 days for excellent flavors. If you should have any of the marinade/oil leftover after eating the moss, it can be served drizzled over roasted or grilled vegetables, as a base for marinade, as an oil bread dip on its own or as a base for a salad dressing. Highly recommend you double the recipe, you’ll be happy you did! Recipe Below! RECIPE: 8oz Small Mozzarella Balls 2/3 cup of Olive Oil (no need for extra virgin here, too strong and overpowering) 1 Small or 1/2 of a regular sized Shallot, finely minced 1 small clove of Garlic, grated of finely minced 1 1/2 Tbsp of Finely Chopped Basil 1 1/2 Tbsp of Finely Chopped Parsley 1/4 tsp (or 1/2 for stronger flavor) Grated Lemon Zest 1 tsp of Calabrian Chili Paste or a pinch of Hot Pepper Flakes Good Pinch of Salt Allow them to marinate in the fridge at least a few hours before serving. Allow them to come to room temperature about 10 minutes before serving so the flavors really come pop. Follow me Amazon: https://amazon.com/live/mrsvitale?tag=vitaleproduct-20&linkCode=ilv&ref_=social Instagram: https://www.instagram.com/mrsvitale?igsh=bGx4Y213c21hd3Vw&utm_source=qr Tik tok: https://www.tiktok.com/@mrsvitale?_r=1&_t=ZT-91OqcESlqPe Facebook: https://www.facebook.com/share/1BovLLyRCy/?mibextid=wwXIfr Website: www.laurainthekitchen.com

Marouzia (Lamb with raisins) 5 people Easy 15 minutes 1 hour and 15 minutes "200g (1/2 cup) honey 1 tablespoon of Mrouzia spices 1 teaspoon ground ginger 1/4 teaspoon black pepper 1/2 teaspoon ground turmeric 1/2 teaspoon salt 1 kg lamb (shank or backbone) 200g (3/4 cup) lamb suet (fat), ground 1 teaspoon smen or fermented butter A few saffron threads 75 ml (1/3 cup) olive oil Boiling water to cook the lamb 250g (2 1/4 cups) black raisins, soaked in water for 1 hour For decoration 100g (3/4 cup) blanched and fried or roasted almonds" "1- In a pot over low heat, place the honey with the Mrouzia spices, ginger, black pepper, turmeric and salt. The honey will start melting a bit. Stir the ingredients slightly until the spices blend well with the honey and the mixture is evenly distributed. 2- TURN OFF THE HEAT, and add the meat pieces to the marinade and coat all sides of the meat well with the spices and honey. 3- Let the meat marinate for a couple of hours or even overnight. 4- When ready to cook, on medium heat, let the meat cook slightly on both sides. 5- Add the ground fat, fermented butter, saffron, olive oil, and then the boiling water. Add enough water to cover the meat, then cover the pot and let it cook over low heat. 6- Cook the meat on low heat until it is fully cooked, the bone turns brown, and the sauce thickens, which will take about an hour. 7- Drain the raisins from the water and rince them. Add the raisins to the pot and let them cook with the ingredients for an additional 15 minutes to absorb the flavors. 8- Once the meat is cooked, place the meat pieces on a serving dish, then pour the sauce over. 9- Garnish the dish with the almonds to add a rich flavor and a delicious crunch, giving a special touch to the meal. "

Lamb with caramelized figs and onions فخذ الخروف بالبصل الصغير والتين المجفف "For the Marinade 150 ml (2/3 cup) orange juice 2 tablespoons dark soy sauce 1 tablespoon fresh grated ginger 4 cloves garlic, grated 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon turmeric 1 kg Lamb leg (2.2 pounds) For the Sauce 1 medium grated onion 2 cinnamon sticks A few saffron threads 50g (3 1/2 tablespoons) butter 3 tablespoons vegetable oil Boiling water to cook the lamb 3 teaspoons honey For the caramelized figs 10 dried figs 1 teaspoon ground cinnamon 1 teaspoon fermented butter (Smen) 1 teaspoon sugar A small amount of mastic gum 60ml (1/4 cup) water For Garnishing 10 pearl onions, peeled 100g (1 cup) blanched and roasted almonds " "Step 1: Marinating the Meat 1- In a pressure cooker, mix the orange juice, soy sauce, grated ginger, grated garlic, salt, black pepper, and turmeric until well combined. 2- Add the meat pieces to the marinade and make sure they are fully coated. Let it rest for at least one hour to absorb the flavors. Step 2: Cooking the Meat 1- Place the pressure cooker over medium heat and let the meat simmer slightly with the marinade. 2- Add the chopped onion, cinnamon stick, saffron, butter, oil, and enough boiling water to cover the meat. 3- Cook the mixture over low heat, stirring occasionally, for about one hour until the meat is tender and the flavors are well blended. 4- Once cooked, remove the meat from the pot and set it aside. 5- Add the pearl onions to the broth and cook for a few minutes until soft. 6- Stir in the honey and let it simmer for a few more minutes, then turn off the heat. Step 3: Cooking the Dried Figs 1- In a small pot, add a bit of the broth, dried figs, cinnamon, smen, sugar, mastic gum, and water. 2- Cook over low heat until the figs become soft and absorb the flavors. Step 4: Serving 1- Arrange the meat pieces neatly on a serving plate. 2- Pour the sauce over the meat, making sure to distribute it evenly. 3- Garnish the dish with the pearl onions, caramelized figs, and roasted almonds for added flavor and crunch."