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!

Easy Swiss roll cake recipe with super cool designs!!! Batter for the pattern: 1 large egg 2 tablespoon (24 grams) sugar 1/3 cup (42 grams) all-purpose flour 1 tablespoon (14 grams) butter (melted) Orange food coloring Batter for the Cake: 4 large eggs 1/2 cup (100 grams) sugar 1/4 cup (57 grams) butter, melted 1/2 cup (63 grams) all-purpose flour 1/4 cup (30 grams) dark cocoa powder Step 1 - Making the cake design batter: 1- First, let’s make the cake mixture that we will use for the designs. Melt the butter. 2- In a medium bowl mix together flour, sugar, and 1 egg. Add the melted butter and continue mixing until you get a smooth batter. 3- Add the colorant of your choice – I am going for orange, it’s Halloween after all! 4- Pour the batter in a piping bag and cut a small hole into the tip of the bag. Step 2 - Making the design: 1- Now the fun part! Lay a design template onto the baking sheet and cover with parchment paper. I am going for spider webs, but you can go for scary cats… be creative! 2- Following the template, pipe the selected design onto the parchment paper. 3- Place the baking sheet into the freezer and start making the cake batter. Step 3 - Making the cake batter: 1- In a large bowl combine the eggs and sugar. 2- Beat on high speed with an eggbeater for around 5 minutes until you get a thick whitish mixture. 3- Sift 1/3 of the flour into the egg mixture and slowly fold within the batter using a spatula. Add a bit of melted butter. Mix. 4- Sift the cocoa powder into the batter. Mix. 5- And continue adding the flour and melted butter alternatively, mixing slowly until everything is incorporated into a smooth chocolaty batter. Step 4- Baking the cake: 1- Remove the baking sheet from the freezer and take away the template. 2- Carefully spread the chocolate batter over your design. 3- Bake in a pre-heated oven to 400 F / 200 C for around 8 minutes – the surface of the cake should not be sticky anymore. But be careful – do not overbake this cake. Step 5 - Rolling the cake: 1- Remove the cake from the baking pan, and lay another piece of parchment paper on top of it. 2- Flip the cake, and carefully remove the parchment paper where it baked. Check this out! Our designs look awesome! 3- Now lay nother piece of parchment paper on top of the design and flip the cake again. 4- Remove the parchment paper that was covering the lower surface. 5- Gently roll the cake with the latest parchment paper until you reach the end. 6- Let the cake rest on your kitchen counter for 1 hour or so until it’s completely cooled down. Step 6 - Making the filling: 1- Now, let’s make the filling! All you need is some cold heavy cream, powdered sugar, and vanilla paste. 2- Beat on high speed with an eggbeater until you get a thick whipped cream. Step 7 - Assembling the cake: 1- Time to assemble our cake. Gently unroll the cake, and with a sharp knife cut the edges of the longer sides of the cake to get an even shape. 2- Spread the whipped cream over the inside of the cake. Starting from the edge, roll back the cake like a carpet. 3- Wrap the cake in plastic and place in the fridge for at least 2 hours before serving. Bon appetit!

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.

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

The Carrot Orange salad is a staple dish in every Moroccan table. INGREDIENTS: - 2 oranges - 2 carrots (grated) - Pinch of salt - 1 tbsp orange blossom water - 1 tbsp white sugar (to taste) - Juice of 1 lemon - Ground cinnamon (optional) RECIPE: 1- First, prepare some fresh orange juice. 2- Peel the carrots and grate them into very fine or medium strands – whatever you prefer 3- In a large bowl, place the grated carrots; add the orange juice, freshly squeezed lemon juice, orange blossom water, pinch of salt, and sugar. Mix. 4- Taste and adjust ingredients as desired. 5- Refrigerate the salad for 30 minutes before serving. 6- Don’t forget to sprinkle a bit of ground cinnamon before enjoying it Bon appetite!

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

Watch the full book launch party: https://www.youtube.com/watch?v=YUdZUfI4f8Q To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

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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