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Monthly Archives: October 2015

Chocolate Peanut Balls / كرات الشوكولاة و الكاوكاو – CookingWithAlia – Episode 403

The Moroccan Cookie Series is here! Let's start with a 3 ingredients, no-bake chocolate peanut balls! INGREDIENTS: - 9 oz / 250 grams dark chocolate - 12 oz / 350 grams roasted peanuts - 1/3 cup / 100 grams honey (to taste) WRITTEN RECIPE: 1- First melt the chocolate in a bain marie. In a pot, boil some water then place on top a bowl containing the chocolate. 2- Grind the roasted peanuts into crunchy medium-small chunks. 3- Once the chocolate has melted, pour it in a deep plate. 4- Add the honey. 5- Add the ground peanuts and mix well. 6- Take small amounts of the chocolate mixture and roll them into balls the size of a walnut. place each chocolate peanut ball in a small paper cup. 7- Refrigerate the chocolate peanut balls for at least 2 hours before serving. 8- You can keep them in an air tight container in the fridge for up to 2 weeks… that if you have any left! Bon appetite!

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Moroccan Potato Salad / سلطة بطاطس – CookingWithAlia – Episode 401

This Potato Walad with Charmoula is a staple side dish in Moroccan cuisine. You can serve it hot, warm, or cold! Yummy! INGREDIENTS: 500 g of potatoes 1/4 preserved lemon - just the skin (chopped) 1 tablespoon finely chopped cilantro 1 tablespoon finely chopped parsley 2 garlic cloves 3 tablespoons olive oil 1 tablespoon ground paprika 1/2 tablespoon ground cumin Chili pepper (to taste) 2 tablespoons lemon juice Salt (to taste) RECIPE: 1- First, peel the potatoes and cut them into evenly bite-size cubes. 2- Place the potatoes in a pot and cover with cold water. Bring to a boil, then reduce the heat and cook the potatoes until tender. you should be able to easily slice through with a fork. Don’t overcook them! 3- Drain the potatoes from the water and keep on the side. 4- Now let’s prepare the rest of the ingredients. 5- Quarter a preserved lemon. Remove the pulp from a quarter, and chop the skin into small pieces. 6- Grate the garlic cloves. Chop some fresh cilantro and some fresh parsley. 7- In a flat pan, on low heat, drizzle the olive oil, add the grated garlic and the spices: paprika, ground cumin, and chili pepper. Mix and cook for 1 minute. 8- Add some fresh lemon juice… then place the potatoes in this sauce. Gently mix in the potatoes so that every piece is coated with yumminess. 9- Add the chopped cilantro and parsley. Mix and cook for 2 minutes. Now add the preserved lemon pieces. Mix. Taste first and finally add salt – remember preserved lemons are very salty. Cook for another minute and serve immediately. 10- Yes, you can add more fresh cilantro on top! Hot, Warm, or Cold.

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Caramel Apple Monkey Bread Recipe – Laura Vitale – Laura in the Kitchen Episode 974

Watch the full book launch party: To get this complete recipe with instructions and measurements, check out my website: Instagram: Official Facebook Page: Laura's Style/Beauty Channel: Twitter: @Lauraskitchen

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Moroccan Spicy Orange Salad / سلطة البرتقال حارة – CookingWithAlia – Episode 399

Let's continue the Moroccan Salad Series with this spicy orange salad! INGREDIENTS: - 2-3 oranges (Navel) - Handful of black olives - 2 garlic cloves (grated) - Juice of 1/2 a lemon - 3 tablespoons olive oil - 1 teaspoon ground paprika - 1/2 teaspoon ground cumin - Hot chili pepper (to taste) - Salt (to taste) WRITTEN RECIPE: 1- The first step is to peel and section the oranges. Using a sharp knife, cut the ends of each orange. Slice the peel off the sides. 2- With a gentle sawing motion, remove the orange segments in between 2 membranes. Then cut into pieces. 3- Squeeze the remaining membranes to get all the excess juice in a separate bowl, keep on the side we will use it later. 4- Next, slice the black olives. They pair up surprisingly well with the oranges. You’ll see! 5- Let’s prepare the vinaigrette. Grate the garlic cloves. 6- In a bowl combine orange juice, lemon juice, olive oil, grated garlic, paprika, ground cumin, hot chili pepper for a kick, and salt. Mix. 7- For the final step, place the orange pieces in a large bowl, add the olive slices, and mix in the spicy vinaigrette. 8- Serve cold. Sprinkle some more chili pepper on top if you like it spicy. Hmmm… bon appetite

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10 MUST Haves for September! مفضّلاتي لشهر سبتمبر

We share beauty secrets, tips and inspirations daily! لا تنسي زيارة هذه المواقع حيث أشاركك حيل وأسرار تجميليّة Don't forget to visit: Snapchat: RealHudaBeauty صفحة سناب شات Blog: المدوّنة الالكترونيّة صفحة الانستقرام صفحة الفايسبوك صفحة التويتر صفحة بنترست

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Pumpkin Pie Ice Cream (No Machine) Recipe – Laura Vitale – Laura in the Kitchen Episode 971

To get this complete recipe with instructions and measurements, check out my website: Instagram: Official Facebook Page: Laura's Style/Beauty Channel: Twitter: @Lauraskitchen

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