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Monthly Archives: February 2020

Batbout / بطبوط – CookingWithAlia – Episode 773

RECIPE: https://www.cookingwithalia.com/773-batbout/ INGREDIENTS: 250 grams (2 cups) all purpose flour 125 grams (1 cup) fino (fine semolina) 1/2 teaspoon salt 1 teaspoon dry yeast 220 mililiters (1 cup) lukewarm water DIRECTIONS: 1- In a large bowl, combine all the dry ingredients (flour, semolina, dry yeast, and salt). Add a little bit of water and start mixing. 2- Continue adding the water little by little and keep mixing with your hands, until all the dry ingredients are well incorporated. 3- Knead the dough by hand on a lightly floured surface, for about 10 minutes or until smooth and elastic. The dough should be soft but not sticky. 4- Place the dough in a bowl. Cover it with a plastic wrap and a clean, dry towel. Set aside for 30 minutes. 5- Dust some flour on your working surface. Take some of the dough and roll it out with a rolling pin to a medium thickness. 6- With a round cookie-cutter or any shape you like, cut out circles in the dough. You can choose the size you want. 7- Heat a nonstick pan over medium heat. Once the pan is hot, start cooking the batbout. 8- Cook the batbout for a few minutes on each side until it puffs up and gets golden brown spots. 9- When cooking, keep turning on both sides several times. 10- Put the batbout aside until it cools down. Then fill it up with whatever filling you want.

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Vegetable Cigars / سيكار بالخضر – CookingWithAlia – Episode 771

RECIPE: https://www.cookingwithalia.com/771-vegetable-cigars/ INGREDIENTS: 500 grams (17.64 OZ) warka dough (Phyllo dough or spring roll wrappers) 3 medium leeks, chopped 3 medium carrots, peeled and grated 3 medium zucchinis, grated 100 grams (0.2 pound) black mushrooms, soaked in hot water then roughly chopped 1/2 preserved lemon, finely chopped 80 grams (0.2 pound) pitted green olives, chopped 2 tablespoons finely chopped fresh parsley and cilantro 2 tablespoons olive oil Salt and pepper, to taste 1 teaspoon ground ginger 1 teaspoon ground paprika 100 grams (0.2 pound) grated cheese 2 tablespoons all purpose flour 3 tablespoons water 50 grams (0.1 pound) melted butter DIRECTIONS: Step 1: Prepare the filling 1- Heat the olive oil in a frying pan over medium heat. Add the leeks and cook for 3 minutes while stirring regularly with a spatula. 2- While stirring the mixture, add one by one: black mushrooms, carrots, zucchini, green olives, lemon, parsley and cilantro, and all the spices. Cook for 5 minutes until the vegetables are done.  3- Turn off the heat, then add the cheese and mix. Let the filling cool down. Step 2: Shape the cigars 4- Using scissors, remove the edges of the warka sheets. 5- On top of one warka sheet, place about a tablespoon of the filling onto the edge closest to you, leaving about 0.5 cm (1/4-inch) border along the sides. 6- Fold in the warka dough edge closest to you over the filling. 7- Fold in the left and right sides of the warka towards the center. 8- Roll up the edge tightly, as if you were rolling a carpet. 9- In a bowl, mix together the flour and water then use the mixture to brush the tip of the warka and secure the cigar. Step 3: Cook the cigars 10- Place the cigars in a baking pan covered with parchment paper, then brush them with melted butter. 11- Bake the cigars in a preheated oven at 180°C/356 F for 30 minutes until they become deep golden brown. Serve right away.

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Thai Soup Simplified / شوربة تايلاندية مبسطة – CookingWithAlia – Episode 770

Looking for a soup recipe that will make you fall in love with soup? Try this simplified Thai soup and enjoy its exotic flavors. It's the perfect soup for a light dinner. RECIPE: https://www.cookingwithalia.com/770-thai-soup-simplified/ INGREDIENTS: 100 grams (3.5 oz.) whole wheat asian noodles 250 grams (8.8 oz.) chicken breast 250 grams (8.8 oz.) peeled shrimps 200 grams (7 oz.) canned mushrooms, drained 200 mililiters (1 cup) coconut milk 50 grams (1/4 cups) butter 1 onion, finely chopped Salt and pepper, to taste 2 tablespoon soy sauce 1 tablespoon fish sauce (Nuoc Mam) Juice of half lemon 1.5 liter (6 cups) fish stock (or water mixed with a fish bouillon cube) 1 tablespoon finely chopped cilantro and parsley mixed 1 tablespoon finely chopped cilantro DIRECTIONS: 1- Over medium heat, melt the butter in a large non-stick pan. Add the chopped onion and salt. Cook for two minutes. 2- Add the chicken and the canned mushrooms to the pan and cook for 15 minutes until the chicken is almost cooked. 3- Add the shrimp and continue cooking for a couple of minutes. 4- Add 1 tablespoon of chopped cilantro and parsley mixed, continue cooking for a minute, and set aside. 5- On medium heat, bring the fish stock to a boil. Place the noodles and cook for a few minutes (per package instructions). 6- Add the chicken and shrimp mixture. Season with salt and pepper, add the soy sauce, the fish sauce, and the coconut milk. Mix and cook for 5 minutes. 7- Finish off with 1 tablespoon of finely chopped cilantro and a bit of lemon juice.

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WATCH ME UNBOX all my AMAZON shiz

Ok, I know I have a shopping problem. And I love to shop online. Like a lot. In fact, I’ve been shopping online with Chris for YEARS. It’s just so easy and there are so many random things out there!!! And I buy a lot of random shiz. Don’t judge me! Love you guys xx Shout out to Ucryowellness in Dubai for the salt wall picture and inspiration for my house! Guava Juice clip courtesy https://youtu.be/Qp3YWu2wGuU LET’S BECOME FAMILY! SNAP: HudaBeauty صفحة سناب شات BLOG: http://hudabeauty.com المدوّنة الالكترونيّة INSTA: http://instagram.com/hudabeauty صفحة الانستقرام FB: http://facebook.com/hudabeauty صفحة الفايسبوك TWITTER: https://twitter.com/hudabeauty صفحة التويتر PRODUCTS: Himalayan Pink Salt Block https://www.amazon.com/Zenware-Natural-Himalayan-Block-Cooking/dp/B01IDRCL3A/ref=sr_1_5?keywords=salt+rocks+bricks&qid=1582096345&sr=8-5 Japanese Shampoo & Conditioner - RYO https://www.amazon.com/Korean-Hairloss-Damaged-Shampoo-Conditioner/dp/B00K7FQD7W/ref=sr_1_3?keywords=ryo+japanese+shampoo&qid=1582096404&sr=8-3 Krill Oil - GNC https://www.amazon.com/GNC-Triple-Strength-Krill-Oil/dp/B06X96DJ3Z Flashlight Gloves https://www.amazon.com/Mudder-Flashlight-Screwdriver-Repairing-Darkness/dp/B07WSM92SJ/ref=sr_1_1_sspa?keywords=flashlight+gloves&qid=1582096548&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExVkw5VzRTWVYyR1Q0JmVuY3J5cHRlZElkPUEwNDMyNjkwMVhVTE5XNDRJVkhFRyZlbmNyeXB0ZWRBZElkPUEwMjgwODY1Mkg2TFVOVDJDSEZDWCZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU= Wiper Glasses https://www.amazon.com/Wipers-Wiper-Glasses-Assorted-Colors/dp/B07FT3M96V/ref=sr_1_1?dchild=1&keywords=wiper+glasses&qid=1582096601&sr=8-1 Belly dancing outfit https://www.amazon.com/ZLTdream-Belly-Costume-Fringe-Silver/dp/B07314VF6J/ref=sr_1_1?dchild=1&keywords=belly+dancing+outfit&qid=1582096617&sr=8-1 Snacklins - Chesapeake bay https://www.amazon.com/dp/B07WGWS161?pd_rd_w=QN3nH&pf_rd_p=40f58d87-76a1-42d8-86c6-e1c4c3b47384&pd_rd_wg=NeOXu&pf_rd_r=G1B9PEH7G8F91GJ3X7NW&pd_rd_r=82d37f14-531e-4f6f-9b61-b1fca8f1073e Paqui- haunted ghost pepper https://www.amazon.com/Paqui-Worlds-Hottest-Haunted-Tortilla/dp/B0848YHMF2/ref=sr_1_4?keywords=paqui&qid=1582096648&sr=8-4 Selfridges: Ortigia -Soap Plate https://www.selfridges.com/AE/en/cat/ortigia-sicilia-ambra-nera-glass-plate-and-soap_R00019785/ Stadium Goods: Travis Scott Nike Collab Jordan 1s https://www.stadiumgoods.com/air-jordan-1-hi-og-ts-sp Net-a-porter: Amina Muaddi Pink Perspex https://www.farfetch.com/ae/shopping/women/amina-muaddi-transparent-high-heel-mules-item-15064649.aspx?storeid=11918 Net-a-porter: Bottega Venetta Snake Effect Leather Sandals https://www.net-a-porter.com/ae/en/product/1206695/Bottega_Veneta/snake-effect-leather-sandals Revolve: Theragun https://www.revolve.com/theragun-g3-percussive-therapy-massager/dp/TRAG-WU1/?d=Womens&page=1&lc=1&itrownum=1&itcurrpage=1&itview=01 Revolve: Freck - Rich Bitch https://www.revolve.com/freck-rich-bitch-cactus-vitamin-c-moisturizer/dp/FREK-WU2/?d=Womens&page=1&lc=2&itrownum=1&itcurrpage=1&itview=01 Supply Razor https://supply.co/ Cult Beauty: Bed of Nails https://www.cultbeauty.co.uk/bed-of-nails?gclid=Cj0KCQiAs67yBRC7ARIsAF49CdWeo28wTfaaERkjiPsxJTKrcUT6kutAsoGvYcM-9LQyHD3jOOc6pyYaAh1REALw_wcB&ef_id=Cj0KCQiAs67yBRC7ARIsAF49CdWeo28wTfaaERkjiPsxJTKrcUT6kutAsoGvYcM-9LQyHD3jOOc6pyYaAh1REALw_wcB:G:s&campaignid=1059827738&adgroupid=54905109754&network=g&device=c&keyword=bed%20of%20nails&placement=&creative=251383194221 Pols Potten https://apartment51.com/collections/pols-potten-tableware-uae Apartment 51: Cereria Molla 1899 Candle - Tobacco & Amber + Bulgarian Rose & Oud https://apartment51.com/collections/candles

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Chocolat & Mandarine Verrine / حلي الشكلاطة و المندرين – CookingWithAlia -Episode 769

RECIPE: https://www.cookingwithalia.com/769-chocolat-mandarine-verrine/ INGREDIENTS: Crumble: 50g butter 50g white granulated sugar 50g almond powder 40g all purpose flour 10g cocoa powder Chocolate Cream: 90 grams Carrefour dark chocolate 100 ml heavy cream 150 ml milk 2 egg yolks 30 grams white granulated sugar Mandarin Curd: 12 large mandarin 2 egg yolks 5g corn strach 40g butter 40g white granulated sugar DIRECTIONS: Step1: Crumble 1- In a bowl, place all the ingredients 2- Mix with your fingers or a fork until you have a sandy texture 3- Place in a baking sheet covered with baking paper 4- Bake for 10 minutes at 180C Step 2: Chocolate Cream 5- Finely chop the chocolate and place it in a bowl 6- In a saucepan over medium heat, pour the milk and cream and bring to a boil. 7- In a bowl, place the egg yolks with the sugar, and using a whisk, whip lightly. 8- Add the hot milk by pouring it little by little while mixing. 9- Pour the mixture back into the pan on low heat and cook while mixing until the cream thickens. Your cream should coat your spatula, Remove the spatula from the cream and make a trace with your finger, the trace should stay visible and the should not move. Watch the cream because if it cooks too much, you will have clumps of eggs that will give an unpleasant taste to your cream. 10- Remove from the heat and pour the cream through a sieve on the chocolate. 11- Whip the cream until all the chocolate is melted and you have a smooth and shiny cream. Mandarin Curd: 12- Peel the mandarins then place in a blender and mix everything 13- Sift the mixture obtained to keep only the tangerine juice 14- Pour into a saucepan and place over medium heat. Cook until the juice has reduced to half. you should have about 180g 15- In a bowl, mix egg yolks, sugar and corn starch, add the hot mandarin juice and mix. 16- Put back in a saucepan and cook until the cream thickens. Remove from the heat and add the butter. Mix Assembling: 17- In verrines, place some crumble, pour a layer of mandarin curd over it, then a layer of chocolate cream. 18- Cover the verrines with cling film and place in the fridge for at least 4 hours. 19- Decorate with crumble, and a slice of mandarin.

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