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Home » Howto & Style » [FR] Délices De Mon Enfance Série / Moroccan Street Food Series – CookingWithAlia

[FR] Délices De Mon Enfance Série / Moroccan Street Food Series – CookingWithAlia

laperlerose November 3, 2017 Howto & Style Leave a comment 56 Views

Regardez l’incroyable série “Délices De Mon Enfance”, un hommage aux plats de rue marocains les plus populaires … et aussi un baiser nostalgique à mes souvenirs d’enfance tout en grandissant au Maroc. Essayez-les et faites-moi savoir ce que vous en pensez!!!

RECETTES:
0:20 Maakouda (RECETTE: https://goo.gl/A4hAHh )

4:15 Tayb O’hari Pois Chiches / Tayb o’hari chickpeas (RECETTE: https://goo.gl/abrMdR )

6:25 Krachel, Brioche Marocaine / Krachel, Moroccan Sweet Rolls (RECETTE: https://goo.gl/qrcVec )

9:57 Les Beignets – (RECETTE: https://goo.gl/WDMUth )

14:44 Macarons à la noix de coco Marocain / Coconut Macaroons (RECETTE: https://goo.gl/Uk13Jh )

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Fennel and Shrimp Soup

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-"

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