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Monthly Archives: August 2012

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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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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Recette de salade de courgettes à la marocaine Moroccan zucchini salad recipe

Courgettes cuite à l'etouffée qu'on peut présenter comme entrée chaude ou pour accompagner une grillade. Un vrai délice ! Zucchini stewed which can present as input or to accompany a hot grill. A true delight! Retrouvez pluss de recettes et astuces sur mon blog : http://lafleurdoranger.over-blog.com/ Suivez moi sur facebook pour plus de partage : http://www.facebook.com/pages/La-fleur-doranger-by-Bouchra/122656534435823?sk=wall Abonnez-vous à ma chaîne pour n'en rater une miette ! C'est gratuit et rapide.

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Pistachio Baklawa (Baklava) Recipe – CookingWithAlia – Episode 196

To get the written recipe, click this link: http://www.cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=207&Itemid=110 Baklawa (or Baklava) is a very popular sweet in many countries and regions: Middle East, Turkey, North Africa, and of course Morocco. It's simply made with layers of phyllo dough and nut filling, soaked in a honey syrup.

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Special Italian Fried Peppers – Laura Vitale & Nonna – Laura in the Kitchen Episode 439

In this very special episode, Laura teaches us how to one of her favorite side dishes: Fried Peppers and Cherry Tomatoes, in the very kitchen where it all started in Naples Italy with her grandmother! To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Official Facebook Page: http://www.facebook.com/LauraintheKitchen Twitter: @Lauraskitchen

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Coconut Ghriba (Moroccan Coconut Cookie) Recipe – CookingWithAlia – Episode 195

To view written recipe, click this link: http://cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=206&Itemid=110 Coconut Ghriba is a delicious Moroccan cookie made with coconut. The original Ghriba recipe is made with flour and sesame seeds, but there are multiple types of Ghriba: almond ghriba, walnut ghriba, and so on. If you are following a gluten-free diet you can replace the semolina in this recipe with Almond Meal and you will have a delicious gluten-free cookie!

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