Recipe: https://www.cookingwithalia.com/927-oange-and-pasta-salad/ INGREDIENTS: 400g (14 ounces) Panzani Farfalle pasta 100g (3.5 ounces) raisins 100g (3.5 ounces) walnuts, roughly chopped 100g (3.5 ounces) baby spinach 3 oranges, peeled and cut into bite sized pieces For the dressing 6 tablespoons Argan oil 3 tablespoons lemon juice 2 tablespoons honey 2 teaspoons mustard Salt and pepper to taste DIRECTIONS: 1- Bring a pot of salted water to a boil, add the pasta, and cook to al dente. Drain and set aside to cool. 2- In a bowl, whisk together the Argan oil, lemon juice, honey, mustard, salt and pepper. Set aside. 3- In a large salad bowl, add the cooled pasta, the raisins, spinach and oranges. Add the salad dressing and mix to combine. Sprinkle with walnuts and serve immediately.

Try this amazing and tasty fancy Bloomin Quesidilla version that we made in collaboration with @panzani.maroc and let me know what you think. Recipe details: https://www.cookingwithalia.com/926-blooming-quesadilla/ INGREDIENTS: 10 tortillas For the filling 8 tablespoons Panzani Napoletana Sauce 300g (10oz) chicken breast, diced 6 leeks, diced 2 garlic cloves, minced 2 teaspoons shallot powder 1 teaspoon salt 1 teaspoon pepper 2 teaspoon dried basil 2 tablespoons olive oil 2 tablespoons parsley, chopped 100g (3 ounces) Edam cheese, grated For serving Panzani Napolitana Sauce 2 tablespoons parsley, chopped DIRECTIONS: 1- Heat up the olive oil in a skillet over medium-high heat. Add the leeks and sauté for one minute. 2- Add the garlic, chicken breast, salt, pepper, shallot powder, and dried basil then cook for 5 minutes. 3- Add the Panzani Napoletana Sauce and the chopped parsley then cook for 15 minutes. 4- Using a knife, cut the tortilla bread in half and spread 2 tablespoons of the filling on each piece. Roll the tortilla into a cone shape. 5- Place a bowl in the middle of a sheet pan lined with baking paper. Place a first layer of the tortillas around the bowl, sprinkle with cheese then add a second layer of tortillas. Repeat until you use up all the tortilla cones. 6- Remove the bowl and bake the tortillas in a preheated oven at 180°C (356°F) for 10 minutes. Place the bowl back in the pan and fill it with the Panzani Napoletana Sauce. Sprinkle with chopped parsley and serve warm.

Check out this Flower Cheese Bread that we made in collaboration with @panzani.maroc and let me know what you think. Recipe details: https://www.cookingwithalia.com/925-flower-cheese-bread/ INGREDIENTS: Panzani Olive and Basil Sauce For the cheese bread 250g (2 cups) flour 1 teaspoon sugar 1 teaspoon instant yeast 1 tablespoon powdered milk 1 egg 1 teaspoon salt 50ml (1.6 ounces) warm water 2 tablespoons olive oil For the filling 125g (4.4 ounces) mozzarella, cubed For decoration 1 egg yolk 1 tablespoon milk 20g (0.7 ounces) sesame seeds DIRECTIONS: 1- In a large bowl, add the flour, salt, sugar, instant yeast, powdered milk and olive oil, then mix to combine. 2- Add the egg and water, then mix to combine. Knead the dough for 5 minutes then cover it with plastic wrap and leave it to rest for 15 minutes. 3- Stretch and fold the rested dough, then divide it into 8 equal pieces. Shape the dough into balls with your hands. 4- Stuff each dough ball with a cube of mozzarella then place it around the outer edge of a 23cm (9in) round cake pan, making sure to leave the middle of the pan empty. 5- Mix the the milk and egg yolk and use the mixture to brush the top of the dough balls. Sprinkle with sesame seeds and bake in a preheated oven at 180°C (356°F) for 30 minutes or until golden brown. Place a bowl in the middle of the pan and add the Panzani olive and basil sauce. Serve warm.

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

Chekhchoukha or Jawhara is a traditional Moroccan dessert that I personally adore! Try this version of the recipe in collaboration with @riadelegancia and you will feel overwhelmed by the taste. Send me your pictures if you tried it and I will be sharing them. RECIPE: https://www.cookingwithalia.com/924-chekhchoukha/ INGREDIENTS: For the pastilla sheets 250g (8 ounces) pastilla sheets 300ml (1 1/4 cups) vegetable oil For the mahlabia 250ml (1 cup) milk 1 tablespoon cornstarch 1 tablespoon sugar 1/4 tsp Arabic gum Pinch of saffron threads For decoration 50g (1/3 cup) fried almonds, finely chopped DIRECTIONS: Step 1: Preparing the pastilla sheet 1. Using a cookie cutter, cut the pastilla sheets into 10cm circles. 2. Heat up the vegetable oil in a large pot, add the pastilla sheets one at a time and fry them for 3 minutes until golden brown. Set aside to to cool on a plate lined with paper towels. Step 2: Making the mahlabia 3. In a saucepan, combine the milk and cornstarch, whisk well to dissolve the cornstarch then place the saucepan over medium heat. 4. Add the sugar, Arabic gum and saffron. Cook for 5 minutes while whisking until the mixture starts to thicken. Set aside to cool. Step 3: Layering the chekhchoukha 5. Crumble the fried pastilla sheets into bite sized pieces, then place a layer of the pastilla in your serving cups. 6. Add a dollop of the mahlabia and fried almonds. Place a second layer of pastilla, add more mahlabia and almonds. Decorate with mint then serve.