RECIPE: https://www.cookingwithalia.com/764-sweet-mini-chicken-pastilla/ INGREDIENTS: For the chicken: 1 Large chicken ( about 2 kgs), cut into small pieces 1/2 teaspoon ground turmeric 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cardamom 1/2 teaspoon ground nutmeg flower 1/2 teaspoon salt 1/2 teaspoon pepper A pinch of saffron threads 1 teaspoon preserved butter 1 kg white onions, thinly sliced 3 tablespoons honey 125 milliliters (1/2 cup) water (x2) 125 milliliters (1/2 cup) mixt olive oil and vegetable oil A bunch fresh parsley For the almonds: 250 grams (1 cup) blanched almonds, peeled 50 grams (1/3 cup) powdered sugar 1 tablespoon orange blossom water 1 tablespoon vegetable oil For decoration: 500 grams warka sheets 60 grams almond flakes, roasted 3 tablespoons Honey DIRECTIONS: Step 1: Preparing the chicken 1- In a large bowl, add the turmeric, cinnamon, ginger, cardamom, ground nutmeg flower, salt, pepper, saffron threads, preserved butter, and a half cup of water. Mix all the ingredients together with a tablespoon until it becomes a homogeneous marinade. 2- Add the chicken pieces to the marinade and mix well using hands until completely coated. 3- Cover the bowl with a plastic wrap and place the chicken in the fridge for 1 hour. This step will allow the chicken meat to absorb the marinade and to become tastiest. 4- In a large pot over medium heat, add the marinated chicken pieces and the mixed oils. Gently stir with a spatula and bring to a boil. 5- Add the finely sliced onions and parsley to the chicken. Stir and cover the pot for 15 minutes. 6- Stir the sauce and cover the pot. Continue cooking the chicken for 15 minutes on medium heat. From time to time, check on the chicken, turn it over, and add in half cup of water if necessary for the chicken not to stick to the pot and burn. 7- Once it is done, remove the chicken pieces from the sauce. Place it in a plate and reserve. 8- Keep the sauce in the pot, uncover, add in honey, a pinch of cinnamon, and cook it for a few minutes on high heat to reduce it until it becomes thick. 9- When the chicken had cooled down, remove the meat from the bones and break it up into small pieces. 10- Add the chicken meat to the sauce and mix well with a spatula until well combined. Set aside Step 2: Preparing the almonds 11- In a large bowl, mix the blanched almonds with the vegetable oil until they are completely coated. 12- Place the almonds on a baking sheet covered with parchment paper and bake in a preheated oven at 180°C (356°F) for 15 minutes until they become slightly golden. Set aside until they cool completely before using. 13- In a food processor, place the roasted almonds and mix into a chunky mixture 14- Pour the almond chunks in a medium bowl. Add in the powdered sugar, the orange blossom water, and mix all the ingredients together until well combined. Step 3: Assembling the mini pastillas 15- Place 1 sheet of warka on the bottom of a circle of 12 cm. Put 2 tablespoons of the chicken filling in the center and spread it evenly, then top it with a layer of almonds mixture. 16- Bring the sides of the warka sheet towards the center over the filling to create a circular shape. Brush the warka folds with vegetable oil and fix them in the center. 17- Place the filled warka in the center of another warka sheet and fold into a beautiful round mini pastilla. Repeat the same process until the chicken filling is over. 18- Cut the remaining warka sheets into fine strips and cover each pastilla surface with it for decoration. 19- Place the mini chicken pastillas on a baking sheet covered with parchment paper and bake in a preheated oven at 180°C (356°F) for 30 to 20 minutes until golden brown. 20- Remove from the oven, drizzle the mini chicken pastillas with honey and decorate with roasted almonds flakes. Serve immediately, when still hot and crunchy.

One of my favorite cakes is Tiramisu! so why note make a Tiramisu Buche for your year end menu!!! You can find my recipe on @Carrefour.maroc instagram page (IGTV and Feed). Note: I am using raw eggs as it is in the original tiramisu recipe. Use fresh organic eggs and wash the shells. Otherwise, you can precook the egg yolks in a saucepan with some liquid from the recipe. Cook over a low heat, while stirring constantly, until the yolk mixture reaches 71°C / 160°F or coats a metal spoon with a thin film. Once the yolks are ready, place the saucepan in cold water and continue stirring until the mixture is cool, and use in the recipe as expected. RECIPE: https://www.cookingwithalia.com/762-tiramisu-buche/ INGREDIENTS: Spiced Coffee: 400ml strong expresso coffee 1 cinnamon stick 1/2 nutmeg Mascarpone cream: 500g mascarpone cheese 4 eggs 100g caster sugar Assembling & deco: Lady fingers Sugar free cacao powder Whipped cream: 150ml heavy cream 1 teaspoon instant coffee 1 tablespoon icing sugar DIRECTIONS: Step 1: 1- Heat expresso coffee 2- Infuse the cinnamon stick in the strong coffee 3- Grate in a small grater the nut mug in the strong coffee Step 2: 1- Separate the white from the yolks 2- Beat the yolks with 50g of caster sugar until the mixture whitens and doubles in volume 3- Beat the mascarpone with electric mixer or whisk until you obtain a homogeneous texture 4- Add the yolks mixture to the mascarpone litle at the time while mixing gently with a spatula 5- Beat the whites while gradually adding the 50g of caster sugar until you have a tick and white mixture 6- Add it little at the time to the mascarpone mixture gently with a spatula Step 3: 1- Place the lady fingers all over to create the structure 2- Soak the lady fingers into the flavored coffee and deposit a first layer of biscuits at the bottom of the mold, 3- Pour a little mascarpone cream, add a second layer of biscuit, then cream, then biscuit, and finally cream 4- Reserve the log in the refrigerator overnight Step 4: 1- The next day, unmold the tiramisu Bûche on a plate. 2- In a large bowl, place the heavy cream and the instant coffee, and using an electric egg bitter, whip until you have thick texture. Add the icing sugar and mix 3- In a piping bag with a round tip, place the whipped cream, and pip the cream in pics on top of the Tiramisu 4- Reserve in the fridge until the moment of serving. Sprinkle with cocoa powder when serving Enjoy your meal!

RECIPE: https://www.cookingwithalia.com/761-royal-salad/ INGREDIENTS: Artichokes With Cream Cheese: 200 grams (7 oz) cream cheese 4 artichokes heart, boiled 1 teaspoon garlic powder 1 tablespoon chopped chives Salt and pepper, to taste Rice With Vegetables: 245 grams (1 cup) plain yogurt 1 tablespoon olive oil Salt and pepper, to taste 400 grams (2 cups) cooked rice 1 cup boiled green peas 1 cup boiled carrots, cut into small cubes 1/2 cup small cubes of red bell pepper Avocado With Shrimp: 100 grams (3.5 oz) peeled shrimp 1 tablespoon olive oil 2 avocados 1 lemon, for lemon juice and zest Salt and pepper, to taste A handful of chopped chives Fruit Salad In Pineapple Halves: Pineapple Different fruits to make a fruit salad Other: Slices of smoked meat, turkey, etc. Chive branches Cherry tomatoes Small mozarella balls Lettuce Cubes of cheese Cooked crayfish or full prawns Marinated anchovies DIRECTIONS: Artichokes With Cream Cheese 1- In a bowl, place the cream cheese and work it with a spatula until it becomes creamy. 2- Add salt, pepper, garlic powder, and chives. Mix. 3- Pipe the cream cheese mixture in the center of the cooked artichoke hearts. Rice With Vegetables 1- To make the sauce, in a bowl, place the plain yogurt. Add the olive oil and season with salt and pepper. Mix and adjust to taste. 2- In a large bowl, combine the cooked rice, green peas, carrots, and red bell pepper. Mix with a spoon. 3- Add the sauce to the rice mixture and mix well. Avocado And Shrimp 1- Cut the avocados in half and remove the pits. Squeeze some fresh lemon on the avocado so it does not darken. Season with salt and pepper. 2- On medium heat, in a pan, heat some olive oil. Cook the shrimp. Season with salt and pepper. Add some lemon zest for more flavor. 3- Scoop the cooked shrimp in the center of each avocado half. Top with chopped chives. Fruit Salad In Pineapple Halves 1- Cut the pineapple in half and empty the center of each half. 2- Make a fruits salad with different fruits (grapes, pomegranate, persimmon, pineapple, raspberries, etc.). Fill the pineapple halves with the fruit salad. Other 1- Roll smoked meat slices like a carpet and tie chive around in the center. 2- Make mini-skewers alternating cherry tomatoes and small mozzarella balls. Assembly 1- In a large plate, place all the lettuce leaves. 2- In the center, place a circle and fill it with the rice salad. Remove the circle. 3- In each side of the plate, place the pineapple halves filled with the fruit salad. 4- Place around the edges the artichoke hearts and avocado halves. 5- Decorate with the mozzarella skewers, smoked meat, cheese cubes, crayfish, anchovies, etc.

Here we go again with another easy family diner idea! Made in collaboration with @Panzani.maroc, this recipe is personally one of my favorites! These yummy tagliatelle are mixed with a heavenly mixture: smoked salmon, capers and white sauce. Try making this recipe and trust me, you won't get enough of it and it'll only make you want more! RECIPE: https://www.cookingwithalia.com/760-smoked-salmon-tagliatelle-tagliatelle/ INGREDIENTS: 6 rolls of Panzani Tagliatelle 250 grams smoked salmon, cut into bite size pieces 1/4 cup capers, drained 2 tablespoons olive oil 1/2 white onion, finely chopped 2 garlic cloves, grated 3/4 cup heavy cream 2 tablespoons freshly chopped dill, plus more for garnish Pepper, to taste DIRECTIONS: 1- In a large pot, add the water and salt. Bring to a boiling point. 2- Add the Panzani tagliatelle rolls and cook for 10 minutes. Once ready, drain the pasta from water and reserve 1/4 cup of the pasta water for later. 3- In a large pan over medium heat, heat the olive oil. Add the onion, garlic and cook for 2 minutes until soft. 4- Add the heavy cream and continue cooking for 3 minutes until the cream thickens. Season with a pinch of pepper. 5- Add the smoked salmon pieces, capers, and half of the chopped dill. Cook the salmon until it is warmed for about 2 minutes. Pour the sauce over the tagliatelle pasta and gently mix using a spatula until it is completely coated and well combined. Add ¼ cup pasta water if the sauce is too thick. 6- Garnish with more dill and Serve immediately.

Dinners are my favorite time of the day, especially when all the family is gathered around a delicious meal! This Linguine recipe with seafood made in collaboration with @Panzani.maroc will pleasantly surprise everyone at the dinner table! Being a fancy-looking recipe yet a very easy one, it's a very consistent meal that will make everyone's mouth water! RECIPE: https://www.cookingwithalia.com/759-linguine-frutti-di-mare-linguine/ INGREDIENTS: 250 grams (8.8 oz) panzani linguini Pasta 150 grams (5.2 oz) peeled small shrimp 150 grams (5.2 oz) large whole shrimp 150 grams (5.2 oz) mussels, peeled 2 mussels with shells for garnish, rinced and cooked (any opened mussel to discard) 4 tablespoons olive oil 1 small zucchini, cut into thin slices 1 small white onion, finely chopped 50 grams (1.7 oz) cherry tomatoes, bruised 50 grams (1.7 oz) unsalted butter 2 garlic cloves, grated 1 teaspoon dried thyme 80 milliliters (1/2 cup) water Zest of 1/2 lemon 1/2 lemon 2 tablespoons finely chopped fresh parsley Salt and pepper, to taste DIRECTIONS: 1- In a large pot of salted boiling water, cook linguine pasta for about 8 to 10 minutes. Once ready, drain and reserve 1/2 cup of the pasta cooking water for later. 2- In a medium pan, add 1 tablespoon of olive oil and heat over medium heat. Add the zucchini slices and cook from each side until they become lightly golden. Remove from the pan and set aside. 3- In a large bowl, wash the mussels under running water and pull off the hairy 'beard' that sticks out from the mussels, if it has one. 4- In a large pan, add 2 tablespoons of the olive oil and heat over medium heat. Add the shrimps, the cleaned mussels, salt, pepper and cook for 2 minutes. Remove the sea fruits from the pan and set aside. 5- In the same pan, add the remaining tablespoon of olive oil, onion, garlic, salt and pepper and cook until soft for 5 minutes. Add the butter, thyme, cook and stir constantly using a spatula for about 1- 2 minutes. Pour in the water, lemon zest and squeeze in a touch of lemon juice to get more freshness to the sauce then bring to a simmer. 6- Add the cooked sea fruits, linguini pasta and parsley to the butter sauce and gently mix until it is completely coated and well combined. 7- Add a little of the pasta cooking water if needed to thin the sauce. 8- In a preheated grilling pan over medium heat, drizzle with olive oil, place the large shrimps and grill from each side for 2 minutes until they become pink. leave it to cool down then remove all of the shell except for the part that is around the tail and the head. 9- Garnish the linguini pasta with the grilled shrimps, zucchini, glazed cherry tomatoes, mussels and fresh parsley finely chopped. Serve immediately with a quarter of lemon on the side if desired.

Let's prepare a popular Moroccan Cookie, It's Fekkas!!! RECIPE: https://www.cookingwithalia.com/757-feqass-cookies/ INGREDIENTS: 125 grams (9 tablespoons) butter, at room temperature 100 grams (a little less than 1/2 cup) powdered sugar, sifted Pinch of salt 1 teaspoon vanilla extract 125 grams (4.4 oz) chopped raw almonds 350 grams (2 3/4 cup)) all-purpose white flour 1 medium egg DIRECTIONS: 1- In a large flat plate, place the butter, powdered sugar, and pinch of salt, then mix together using a spatula (or yours hands) until the butter becomes creamy. 2- Add the egg, vanilla extract, and chopped raw almonds. Continue mixing until the mixture becomes homogeneous and well combined. 3- Add the flour little by little and mix well using a spatula (or your hands) until a smooth dough is formed. The goal is not to over knead the dough. Draw a line with the tip of your finger through the length of the dough to check if it is ready, your finger must leave waves in the line. 4- Divide the dough in half, roll each half into a long cylinder (30x 4 cm / 12 x 1,5 inches ). Cover the cylinders with a plastic wrap. Make sure to make a knot on both ends. Place the cylinders in the freezer for at least 1 hour before using them. 5- Once frozen remove the plastic wrap. Using a very sharp knife, cut the frozen cylinders into equal coins of 0.5 cm / 0,2 inches thickness. 6- Place the cookies on a baking sheet covered with parchment paper. Bake the cookies in a preheated oven at 180°C (356°F) for 20 minutes until they turn golden. 7- Let the cookies cool down completely before tasting. As they cool down, they become crunchy. Note: You can freeze the cylinders up to 2 months in the freezer and pull them out of the freezer before using them.

Hair loss and hair balding is something women don’t talk about, but it’s time we did. I have dealt with hair balding since my 20s. Most recently, I had a really scary incident that made me go into overdrive to see what can help with hair growth and stop hair loss. I always hope to share the best tips on all things beauty, business, fashion and life! Love you guys xx. BLOG INFO: My Experience with Hair Loss and the Best Treatments https://hudabeauty.com/hair-loss-causes-best-treatments/ PRODUCTS: Viviscal Max Strength Tablets https://www.viviscal.co.uk/shop/viviscal-max-strength-tablets Hairmax Ultima 12 Laser Comb https://hairmax.co.uk/products/ultima-12-lasercomb?variant=8680022474851 Glo Pro Microneedling Regeneration Tool https://www.cultbeauty.co.uk/beautybio-glopro-microneedling-regeneration-tool.html Aveda Invati Advanced Scalp Revitalizer https://www.aveda.co.uk/product/20192/54392/hair-care/all-hair-care/invati-advanced-scalp-revitalizer#/shade/150_ml

Are you looking for easy and delicious dinner recipe ? 🤔🤔 Panzani Maroc and I are here to bring out the Italian chef in you with this Chicken Pesto Pasta chicken recipe! The pesto sauce is homemade and you can easily make it as we used nuts instead of pine nuts which can be hard to find! Try it and do not forget to send me pictures! RECIPE: https://www.cookingwithalia.com/754-chicken-pesto-pasta/ INGREDIENTS: For the pasta: 250 grams (17.6 oz.)Panzani penne pasta Salt Water For the chicken: 250 grams (8.8 oz.) chicken breast 2 tablespoons olive oil 1/2 teaspoon ground ginger 1 garlic clove, grated Salt and pepper, to taste For Pesto sauce: 35 grams (1 cup) fresh basil 35 grams (1 oz.) parmesan cheese, grated 7 walnut halves 2 garlic cloves, peeled 118 milliliters (1/2 cup) olive oil Salt and pepper, to taste For the veggies: 200 grams (7 oz.) broccoli, cut into small florets 1 medium red pepper, cut into small cubes 2 medium zucchini, cut into slices 1 garlic clove, grated 2 tablespoons olive oil 500 milliliters (2 cups) whole milk 3 tablespoons cornstarch 1 tablespoon chopped chives salt and pepper, to taste For garnish: 50 grams parmesan cheese, grated Fresh basil leaves DIRECTIONS: Step 1: Preparing the pasta 1- In a large pot of salted boiling water, cook the penne pasta for about 8 to 10 minutes. Once ready, drain and set aside. Step 2: Preparing the chicken 2- In a large pan, add the olive oil and heat over medium heat. Add the chicken breast, ginger, minced garlic, salt, pepper, and cook on each side for 5 minutes until golden brown. Set aside. Step 3: Preparing the pesto sauce 3- In a food processor, add the basil leaves, parmesan cheese, walnut halves, garlic cloves, salt and pepper. 4- Drizzle the olive oil into the mixture and process until blended. 5- Transfer the pesto sauce to a glass container and refrigerate until ready to use. Step 4: Preparing the vegetable sauce 6- In a saucepan over medium heat, boil some water with a pinch of salt, and cook the broccoli for 6 minutes. The broccoli should be lightly tender when tested with a fork. 7- Sieve the broccoli from water, place it in a large bowl, and set aside. 8- In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the garlic and stir constantly using a spatula for 30 secondes. Add the red pepper, zucchini, broccoli florets, chives, salt and pepper, and cook for another 3 minutes until they begin to soften. 9- In a large bowl, whisk together milk and cornstarch until well combined. Pour the milk mixture over the cooked vegetables, cook and stir constantly until the sauce thickens. 10- Add 4 tablespoons of pesto sauce into the creamy sauce with vegetables and stir until well combined. Pour the sauce over the penne pasta and gently mix until it is completely coated. 11- Slice the chicken breast into strips and top over the pasta. Garnish with parmesan cheese and fresh basil if desired. You can serve the pasta with pesto sauce or it can be kept in the fridge for up to two weeks.

Nothing beats a delicious creamy Mac and Cheese for a cozy family dinner! This quick and easy recipe will surely please everyone! If you haven't already, make sure to check this recipe that I prepared in collaboration with @panzani.maroc ! Even Maya couldn't resist it, so how can you? RECIPE: https://www.cookingwithalia.com/755-baked-mac-and-cheese/ INGREDIENTS: 250 grams (8.8 oz) Panzani Chifferini Pasta 250 milliliters (1 cup) milk 3 tablespoons olive oil 2 tablespoons cornstarch 1 pinch of ground nutmeg Salt and pepper, to taste 100 grams (3.5 oz) cheddar and gruyere cheese, grated For garnish: 50 grams (1.7 oz) cheddar cheese, grated 2 tablespoons fresh parsley, chopped DIRECTIONS: 1- In a large pot of salted boiling water, cook the chifferini pasta for about 8 to 10 minutes. Once ready, drain and set aside. 2- In a large saucepan over medium heat, add the olive oil, whisk in the cornstarch, nutmeg, salt and pepper. cook for about 1 minute until lightly browned. 3- Gradually add in the milk and whisk for about 5 minutes until the sauce thickens. 4- Remove the sauce from the heat, and stir in cheddar and gruyere cheese. 5- Pour the sauce over the chifferini pasta and gently mix until it is completely coated and well combined. Season with salt and pepper if needed. 6- Divide the chifferini pasta mixture into 6 equal parts, pour it into individual ramekins and garnish with the remaining cheddar cheese. 7- In a preheated oven at 180 °C, bake the mac and cheese for 20 minutes until golden brown. 8- Remove the mac and cheese from the oven, garnish with chopped parsley. Allow to cool 10 minutes before serving.