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Monthly Archives: February 2021

Papa Sal’s Vodka Sauce – Starring: Papa Sal!

Hope you enjoyed Papà Sal! To learn more about the vodka (and Tadmore) check out their website: To get this complete recipe with instructions and measurements, check out my website: Instagram: Official Facebook Page: Contact: Twitter: @Lauraskitchen

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Selena + Chef Season 2 Dish Challenge!

Thank you to HBO Max for sponsoring this video! Today my friends at HBO Max sent me a bunch of ingredients to make two dishes from Selena + Chef Season 2 (now streaming on HBO Max!) along with recipe names and some photos - I'll try to figure out how to make the recipes without any guidance other than a couple notes! Can I do it? Be sure to watch Season 2 of Selena + Chef and follow @hbomaxmade on Instagram and Facebook for full recipes from the show! #HBOMaxPartner #SelenaAndChef

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Tagine With Artichokes And Green Peas/ طاجين القوق والبازلاء الخضراء – CookingWithAlia – Episode 861

Let's Prepare this amazing Tagine With Artichokes And Green Peas! RECIPE: INGREDIENTS: 500 grams (1 pound) beef or lamb, preferably shoulder/chuk cut into large pieces 1 kg (2.2 pounds) fresh artichokes 200 grams (7 oz) fresh green peas 1 medium onion, finely chopped 3 garlic cloves, grated 1 teaspoon ground ginger 1 teaspoon ground coriander 1 teaspoon ground turmeric Salt and pepper, to taste 5 tablespoons olive oil 1 liter (4 cups) water 1/2 preserved lemon 2 tablespoons finely chopped cilantro and parsley DIRECTIONS: 1- Fill a large bowl with water and two tablespoons of lemon juice. 2- Clean the artichokes: using a paring knife, first remove the leaves. Cut the hard edges at the bottom of the artichokes. Then cut off the center and using a spoon, scoop out the hairy center of the artichokes until you get a nice clean artichoke's heart. Submerge the artichoke hearts in the bowl with water and lemon juice so they do not oxidize, until they are ready to be cooked. Note: rub some lemon on your hands and fingertips before cleaning the artichokes so your fingers don't become stained. 3- In a pressure cooker, over medium heat, place the pieces of beef. Add the onions, garlic cloves, ginger, coriander, turmeric, salt, pepper, and olive oil. Mix all the ingredients. Add 500 ml of water, close the pressure cooker, and cook for 30 minutes or until the meat is half cooked. Check on the meat from time to time and add more water if necessary. 4- Drain the artichokes from the lemony water and wash them. 5- Open the pressure cooker, add the artichoke hearts, green peas, chopped parsley and cilantro, and preserved lemon. Add water if necessary, just enough to half cover the ingredients. Cover the pressure cooker and continue cooking on medium heat for about 30 minutes. 6- To serve, place the meat first (either in a plate or a tagine), top it with the artichoke heart and green peas, then pour all the sauce around. Top with more finely chopped parsley and cilantro. Serve immediately with crusty bread! Note: when cooking, never open the pressure cooker until you turn off the heat and release the pressure. Otherwise, it can explode!

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Our FIRST-EVER brow product! #BOMBBROWS

I’m SO psyched to finally share with you my holy grail brow product… #BOMBBROWS Microshade Brow Pencil! It has THE THINNEST tip possible for a brow pencil (0.9mm) and gives the most realistic, hair-like strokes! Get the results of microblading (without the pain – obvs!), and the same effect from a pen but with the blendability and ease of a pencil. It’s also: - Waterproof - Smudge-proof - 24 hour long wear - No transfer proof - Vegan - Enriched with castor oil, coconut oil & vitamin E. This formula is so smooth and creamy and literally gives the most natural-looking brows – you won’t even be able to tell where the strokes are! I can’t wait to see all of those gorgeous selfies, no matter the shape, size or style, embrace it! Own your #BombBrows! Love you all so much. Launching online EVERYWHERE on Tuesday 23rd Feb. LET’S BECOME FAMILY! SNAP: HudaBeauty صفحة سناب شات BLOG: المدوّنة الالكترونيّة INSTA: صفحة الانستقرام FB: صفحة الفايسبوك TWITTER: صفحة التويتر

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Tagliatelle With Carbonara Sauce & Smoked Turkey / تاغلياتيل بصلصة الكاربونارا – CWA – Episode 860

You are running our of recipes ideas for your valentine's date? Here is a mouth watering pasta recipe that will make your loved one feel so full and satisfied! Tagliatelle With Carbonara Sauce & Smoked Turkey a delicious and a savoury recipe that I made in collaboration with @panzani.maroc. Try it and let me know what you think! Recipe: INGREDIENTS: For the pasta: 300 grams (10.5 oz) Panzani Tagliatelle 200 grams (7 oz) smoked turkey, cut into medium cubes 200 grams (7 oz) turkey breast, cut into slices 1 tablespoon butter 2 tablespoons olive oil 3 garlic cloves, grated 3 leeks, peeled and finely chopped 1 tablespoon lemon zest Salt and pepper, to taste For carbonara sauce: 4 eggs 40 grams (1/4 cup) parmesan cheese, grated 50 milliliters (1/4 cup) heavy cream 2 tablespoons chopped fresh basil Salt and pepper, to taste Fresh basil leaves to garnish DIRECTIONS: Step 1: Preparing the pasta 1- In a large pot of salted boiling water, cook the Tagliatelle for about 8 to 10 minutes. Once ready, drain and rinse it with cold water. Set aside. 2- In a large pan over medium heat, add the butter, smoked turkey cubes, and cook for 5 minutes until golden brown. Remove from the pan and set aside. 3- In the same pan over medium heat, add the olive oil, turkey slices, garlic, salt, and pepper. Cook for 5 minutes stirring from time to time until golden brown. 4- Return the roasted smoked turkey cubes to turkey slices. 5- Add the warm tagliatelle, leeks, lemon zest, and mix with the smoked turkey mixture using a tong and continue cooking on low heat for 3 minutes. 6- Turn off the pan and allow the tagliatelle to cool a little bit. Step 2: Preparing the carbonara sauce 7- In a medium bowl, add the eggs, heavy cream, parmesan cheese, basil, salt, and pepper. Mix well using a whisk until well combined. 8- Pour the egg mixture over the pasta and gently mix using a tong until fully incorporated and the sauce becomes a little bit thick. If the pan is too hot the eggs in the sauce risk to be scrambled. 9- Serve immediately with extra Parmesan cheese and garnish with fresh basil.

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Creamy, Herby Lemon Pasta with Chicken / معكرونة بكريمة الأعشاب البيضاء والدجاج – CWA – Episode 859

RECIPE: INGREDIENTS: For the Chicken: 2 chicken breasts 2 teaspoons mustard 2 teaspoons whole grain mustard 2 teaspoons honey 4 fresh thyme sprigs Juice and zest of 1 lemon 2 tablespoons olive oil 2 garlic cloves, grated Salt and pepper, to taste For the pasta: 300 grams (10.5 oz) Panzani Farfalle 1 tablespoon unsalted butter 1 tablespoon flour 2 garlic cloves, grated 250 milliliters (1 cup) whole milk 60 grams Edam cheese, grated 30 grams parmesan cheese, grated Salt and pepper, to taste 3 tablespoons finely chopped fresh herbs (parsley, basil, chives) 60 milliliters (1/4 cup) heavy cream 1/2 lemon, roasted for decoration DIRECTIONS: Step 1: Preparing the chicken 1- In a large bowl, add the chicken breasts, mustard, whole grain mustard, garlic, honey, zest and lemon juice, thyme sprigs, olive oil, salt, and pepper. 2- Mix well the chicken breasts with the marinade using a spatula (or hands) until well combined. 3- Cover the bowl with plastic wrap and place it in the fridge for 30 minutes. The chicken will absorb the marinade and become tender when it is cooked. Step 2: Preparing the pasta 4- In a large pot of salted boiling water, cook the farfalle for about 8 to 10 minutes. Once ready, Reserve 1 cup of pasta water, then drain the remaining water. Set aside. 5- In a large pan over medium heat, add the olive oil, chicken breasts with the marinade, and cook for 5 minutes from both sides until golden brown. 6- In another large pan over medium heat, add the butter. Once the butter starts to melt, whisk in the flour. and cook for 1 minute until the flour is no longer raw. 7- Add the garlic and cook for 30 seconds until slightly toasted. 8- Add the milk little by little to the flour mixture, whisking well between each addition to combine. The mixture will start by clumping together with the flour and butter, but will gradually turn into a smooth white sauce. 9- Add the grated cheese, parmesan, salt, pepper, and 2 tablespoons of the fresh herbs. Mix well using a wooden spoon until well combined. 10- Add the farfalle to the sauce and gently mix using a tong until the pasta is completely coated. 11- Add the reserved pasta water to the sauce for a smooth consistency, then stir in the cream for more creaminess. 12- In a serving plate, add the pasta with the creamy sauce, and place one cooked chicken breast on top. 13- Garnish the pasta with the remaining tablespoon of chopped herbs mixture. Serve immediately with a slice of roasted lemon.

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