Home » 2013 » August

Monthly Archives: August 2013

Pasta Fagioli with Mussels & Nonna Recipe – Laura Vitale – Laura in the Kitchen Episode 629

I LOVE MY NONNA! 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 My Blog: http://www.LauraVitalesBlog.com Instagram: http://www.instagram.com/mrsvitale

Read More »

Rolling and Cooking Briwat Recipe – Briwat Special Episode 3 – CookingWithAlia – Episode 270

Briwat are delicious Moroccan spring rolls. In today's episode we will learn how to roll the briwat as: 1- cigars (cylindrical shape) 2- briwat (triangular shape) 3- Bastilla (round shape) For cooking, you can either fry them in vegetable oil until they become deep golden brown or brush them with melted butter and bake them in a hot oven until they become deep golden brown. Serve hot!

Read More »

Vegetarian Filling Recipe – Briwat Special Episode 2 – CookingWithAlia – Episode 269

Briwat are delicious Moroccan spring rolls. Today's episode is about how to make "Vegetarian Filling" used in briwat and also bastilla. Next episode, we will learn how to fold and cook the briwat :-) INGREDIENTS: 1 tablespoon vegetable oil 2 tablespoons olive oil 1 medium-sized onion (peeled and grated) 2 medium-sized carrots (peeled and grated) 1 medium-sized zucchini (grated) 1/4 cup finely chopped cilantro 4 garlic cloves (crushed) 1/2 teaspoon salt (to taste) 1 teaspoon paprika 1/2 teaspoon ground cumin 1/4 teaspoon read chili pepper (to taste) WRITTEN RECIPE: http://cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=297&Itemid=110

Read More »

Shrimp Vermicelli Filling Recipe – Briwat Special Episode 1 – CookingWithAlia – Episode 268

Briwat are delicious Moroccan spring rolls. Today's episode is about how to make "Shrimp Vermicelli Filling" used in briwat and also bastilla. Next episode, we will learn how to fold and cook the briwat :-) INGREDIENTS: 8.8 oz (250 grams) Chinese vermicelli 1 tablespoon vegetable oil 2 tablespoons (28 grams) butter 1/2 teaspoon salt (to taste) 1 teaspoon paprika 1/2 teaspoon ground cumin 1/4 teaspoon red chili pepper (to taste) 3-4 garlic cloves (crushed) 2 tablespoons finely chopped cilantro 10 oz (300 grams) of peeled and pre-cooked shrimp WRITTEN RECIPE: http://cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=296&Itemid=110

Read More »

Almond Coconut Balls – Gluten Free Cookie Recipe! – CookingWithAlia – Episode 267

A very special collaboration with my friend Bouchra from "Ma Fleur D'Oranger" to celebrate Eid. We made very easy delicious cookies with almonds and coconut! yum! Not only tasty but also gluten free! INGREDIENTS: 4 large eggs 1 cup (200 grams) granulated white sugar 8.8 oz (250 grams) whole raw almonds 8.8 oz (250 grams) natural unsweetened shredded coconut 1/2 tablespoon vanilla sugar or 1 teaspoon vanilla extract 1 teaspoon baking powder Powdered sugar for rolling WRITTEN RECIPE: http://cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=293&Itemid=110

Read More »