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

February 15, 2020 Howto & Style 0

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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Stuffed Cockerels / كوكلي محشو – CookingWithAlia – Episode 766

February 7, 2020 Howto & Style 0

Let's prepare a new amazing and delicious recipe. It's the Stuffed Cockerels, follow my recipe below. RECIPE: https://www.cookingwithalia.com/766-stuffed-cockerels/ INGREDIENTS: For the chickens (cockerel): 2 small cockerel (1/2 kg each) 1/2 teaspoon ground turmeric 1/2 teaspoon grated fresh ginger 1 teaspoon preserved butter (smen) A pinch of saffron threads 2 garlic cloves, grated 1/2 teaspoon salt 1/2 teaspoon pepper 120 milliliters (1/2 cup) warm water 2 tablespoons butter, at room temperature 1 teaspoon heavy soy sauce For the filling: 60 grams (1/2 cup) pre-cooked whole wheat, cooked 50 grams (1/2 cup) medjool dates, pitted and cut into small cubes 50 grams (1/2 cup) raisins, cut into small cubes 50 grams (1/2 cup) dried figs, cut into small cubes 50 grams (1/2 cup) dried apricots, cut into small cubes 50 grams (1/2 cup) blanched almonds, fried and mixed into chunks 1 tablespoon butter 1 tablespoon honey 1 tablespoon granulated sugar 2 tablespoons orange blossom water For the sauce: 750 grams white onions, finely chopped 1 tablespoon butter 2 tablespoons olive oil 1 tablespoon chopped coriander and parsley 1 tablespoon almond powder 1/2 teaspoon ground turmeric 1/2 teaspoon salt 1/2 teaspoon pepper 750 milliliters water 250 grams cockerel liver For the decoration: 2 tablespoons roasted almond flakes 1 tablespoon chopped parsley DIRECTIONS: Step 1: Preparing the chicken (cockerels) 1- In a large bowl, add the turmeric, fresh ginger, preserved butter, saffron threads, garlic, salt, pepper, and half cup of water. Mix well. 2- Add the cockerels to the marinade and mix well using hands until completely coated. 3- Cover the bowl with a plastic wrap and place the cockerels in the fridge for 1 hour. This step will allow the cockerels to absorb the marinade and become tastier. Step 2: Preparing the filling 5- In a large pan over medium heat, add the dates, raisins, dried figs, dried apricots, butter, honey, and granulated sugar. Cook and stir all the ingredients using a spatula for 10 minutes, until the dried fruits mixture becomes caramelized. 6- Add orange blossom water to the caramelized dried fruits mixture. Mix all for about 1 minute until well combined, then remove the pan from the heat. 7- In a large bowl, add the cooked whole wheat, the almond chunks, the caramelized dried fruits, and mix well. Set aside and allow it to cool. 8- Generously fill the cockerels with the stuffing mixture and tie the legs together with the kitchen twine. Set aside. Step 3: Preparing the sauce 9- In a large pot over medium heat, add the onions, olive oil, butter, coriander, parsely, ground turmeric, salt, and pepper. 10- Put the stuffed cockerels over the onions mixture, add the water, and gently stir with a spatula. Cover the pot and cook for 30 minutes. Make sure to check on the cockerels from time to time, turn them around, and add water if necessary. 11- Once it is cooked, remove the stuffed cockerels from the sauce. Place in a plate and reserve. 12- Keep the pot uncovered, add the almond powder, and continue cooking on high heat for 10 minutes to reduce it until it becomes thick. Step 4: Preparing the vegetables 13- In a saucepan, add the vegetables, the butter, garlic, rosemary, salt, pepper, and cook for 3 minutes until they become lightly brown. Step 5: Roasting the chicken (cockerels) 13- In a small bowl, add the butter, soy sauce and mix all together with a fork until well combined. 14- Place the stuffed cockerels (breast side up) on a baking sheet covered with parchment paper, and brush them all evenly with the butter mixture. 15- Roast the stuffed cockerels in a preheated oven at 200°C (392°F) until golden brown. 16- Transfer the cockerels to a serving plate. Serve with the sauce and top with almond flakes.

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[EN] Chocolate Lava Cake / لافا كيك بالشوكولاتة – CookingWithAlia – Episode 765

January 29, 2020 Howto & Style 0

Let's prepare the wonderful Chocolate Lava Cake the easy and simple way. RECIPE: https://www.cookingwithalia.com/765-chocolate-lava-cake/ INGREDIENTS: For the chocolate lava cakes: 150 grams (5.2 oz) dark chocolate, 60-70% cocoa 125 grams (4.4 oz) butter 1 teaspoon instant coffee 100 grams (3.5 oz) granulated sugar 3 large eggs 50 grams (1.7 oz) all-purpose white flour 18 grams (0.6 oz) unsweetened cocoa powder For decoration: 1 tablespoon cocoa powder fresh mint leaves DIRECTIONS: 1- In a medium glass bowl, add the butter, the dark chocolate, the instant coffee, and microwave until the chocolate has completely melted.        2- In another bowl, add the eggs, the sugar, and mix all together using a whisker for 5 minutes until the mixture becomes thick. 3- Add the melted chocolate to the eggs mixture little by little, and continue mixing until well combined. 4- In a different bowl, mix the flour and cocoa powder with a spoon and add it little by little to the chocolate mixture. Mix well for about 2 minutes using the electric egg beater until the batter becomes homogeneous. 5- Grease 4 individual ramekins (6 cm x 5 cm) with butter and dust with cocoa powder, then pour in the chocolate batter. 6- Place the ramekins in a preheated oven at 180°C (356°F) and bake for 10 minutes. The edges of the chocolate lava cake should be firm and the center is springy. 7- Serve immediately. Tips: - Cover the ramekins with a plastic wrap and store the cakes in the fridge for up to 24 hours and bake for 10 minutes. - It is also possible to freeze the cakes in the freezer for up to 4 weeks and cook for 20 minutes. .

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