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Monthly Archives: November 2020

Linguine with White fish, Orange & Basil Cream Sauce / لنغوين بالسمك الأبيض -CWA – Episode 838

Are you looking for a new Spaghetti recipe to prepare for your family during this weekend? Discover this recipe of Spaghetti with White fish, Orange and Basil Cream Sauce that I made in collaboration with @panzani.maroc, it has a different and a special taste, especially that we combined orange with white fish. RECIPE: https://www.cookingwithalia.com/838-linguine-with-white-fish-orange-and-basil-cream-sauce/ INGREDIENTS: 250 grams (8.8 oz) Panzani Linguine For the white fish: 200 grams (7 oz) white fish cut into medium cubes 2 tablespoons olive oil 60 milliliters (1/4 cup) orange juice 1/2 teaspoon garlic powder Salt and pepper to taste For the orange sauce: 2 tablespoons unsalted butter 2 garlic cloves, grated 1 tablespoons chopped fresh basil 150 milliliters (3/4 cup) freshly squeezed orange juice 125 milliliters (1/2 cup) heavy cream Salt and pepper, to taste For decoration: Fresh basil leaves 1 tablespoon orange zest DIRECTIONS: Step 1: Preparing the pasta 1- In a large pot of salted boiling water, cook the spaghetti for about 8 to 10 minutes. Once ready, drain and rinse it with cold water. Set aside. Step 2: Preparing the sauce 2- In a large pan over medium heat, melt 2 tablespoons of butter. Add the grated garlic, basil, and cook for 1 minutes. 3- Add the orange juice to the butter mixture and bring to a boil. Reduce the heat to low and simmer for 15 minutes until the liquid reduced by half. 4- Add the cream and simmer for 3 minutes or until the sauce becomes slightly thickened. Garnish with additional fresh basil. Set aside. Step 3: Preparing the white fish 5- In a pan over medium heat, add olive oil, fish cubes, garlic powder, salt, pepper, and cook for 5 minutes until golden brown. 6- Stir in the orange juice and cook on high heat, until the fish cubes are glazed. 7- Add the glazed fish cubes to the orange and basil sauce and mix with a wooden spoon to combine. Step 4: Assembling 8- Pour the orange and basil sauce over the spaghetti pasta and gently mix all together using a tongue until it is completely coated and well combined. 9- In a serving plate, garnish the spaghetti with white fish and orange sauce with fresh basil leaves and orange zest. Serve immediately.

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Do’s and Dont’s To look Great on a zoom call

With the conference room being moved to the kitchen table, working from home and getting ready for work is totally different now so I wanted to share a few tips & tricks on how I've been getting ready for video calls 💕💕 MORE VIDEOS: How to SNATCH your waist QUICK! | أسرع طريقة لتنحيف الخصر https://www.youtube.com/watch?v=Gxw1Ne8-nPU&t=141s 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

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One Pot Rigatoni with Zucchini & Ricotta Cheese / ريجاتوني في وعاء واحد بالقرع الأخضر وجبنة ريكوتا

One Pot Rigatoni with Zucchini and Ricotta Cheese / ريجاتوني في وعاء واحد بالقرع الأخضر وجبنة ريكوتا - CookingWithAlia - Episode 829 I am so excited to be part of this Panzani Maroc campaign "Who said that men do not cook?" Time to stop the stereotypes of men not cooking at home. Men as much as women, cook at home, either by necessity or out of pleasure Then it is just a matter of skill. In this campaign I invited 2 men, with different cooking skill levels, in my kitchen to cook with me "one pot pasta" fool proof recipes. After the video with Othmane who cooked for us the one pot pasta greek style, I welcomed in my kitchen @abdelazizelberdai who will be cooking the One Pot Rigatoni With Zucchini and Ricotta. Let's get cooking!!! RECIPE: https://bit.ly/3n23Gjw INGREDIENTS: 150 grams (5.2 oz) Panzani Rigatoni 2 large zucchini, cut into cubes and slices 1 medium onion, minced 80 grams (2.8 oz) fresh green peas 2 garlic cloves, grated 3 tablespoons olive oil 90 grams (3.1 oz) red and yellow cherry tomatoes, cut into half 200 milliliters (1 1/4 cup) chicken broth 100 milliliters (1/2 cup) heavy cream 1 teaspoon garlic powder 5 fresh thyme sprigs Salt and pepper, to taste 80 grams (2.8 oz) unsalted ricotta cheese to garnish DIRECTIONS: 1- In a large pot over medium heat, add the olive oil, onion, garlic, zucchinis, green peas, and cook for about 5 minutes until the vegetables are slightly soft. 2- Add the rigatoni pasta, cherry tomatoes, fresh thyme sprigs, and garlic powder to the pot and mix all together until incorporated. 3- Slowly add the chicken broth, salt, pepper, and bring them to a simmer. 4- Cover the pot and cook for 15 minutes or until the Rigatoni is tender, stirring occasionally. 5- Keep the pot covered in between stirring until the last couple of minutes, then add in the heavy cream. 6- Make sure to keep the pot uncovered so that you can watch the pasta and be sure it doesn't burn. 7- Remove from the heat once the liquid has reduced and the pasta becomes creamy. 8- Garnish the Rigatoni pasta with ricotta cheese. Serve immediately!

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Porchetta

Thanks to the National Pork Board for sponsoring this video! Bring flavor to everyday moments with pork. Visit https://www.pork.org/real-pork/?utm_source=laurainthekitchen&utm_medium=video&utm_campaign=porkpassport #RealPork #PorkPassport Get the written recipe at: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

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