RECIPE DETAILS: https://www.cookingwithalia.com/928-jawhara-with-cream-and-almonds/ INGREDIENTS: For the cream: 150 milliliters (1 cup) whipping cream (35 % fat) 150 milliliters (1 cup) milk 1 tablespoon cornstarch 2 tablespoons orange blossom water 4 tablespoons powdered sugar For the pastilla sheets: 4 medium pastilla sheets 1 tablespoon butter, melted For the almonds: 60 grams (1/2 cup) almond flakes 2 tablespoons powdered sugar 1 tablespoon vegetable oil For decoration: Fresh mint leaves 1 teaspoon powdered sugar DIRECTIONS: Step 1: Preparing the cream 1- In a large bowl, whisk together the whipping cream, milk, cornstarch, orange blossom water, and powdered sugar. 2- Strain the cream mixture through a sieve to obtain a smoother texture. 3- Pour the mixture in a pot and cook it over medium heat for 5 minutes, stirring constantly with a wooden spoon until the texture thickens and becomes creamy. 4- Cover the cream with plastic wrap and place it in the fridge for 1 hour or until it is completely cooled. Step 2: Preparing the pastilla sheets 5- Cut the pastilla sheets into medium sized circles about 10cm in diameter. 6- Place the pastilla circles on a baking sheet covered with parchment paper and brush each one with the melted butter. 7- Place the baking sheet in a preheated oven at 180°C (356°F) and bake for 10 minutes or until the pastilla sheets turn golden brown. Set aside to cool. Step 3: Preparing the almonds 8- In a pan over medium heat, heat the vegetable oil. Add the almond flakes, and fry while occasionally stirring until the almonds are golden brown. Remove from the heat and allow to cool. 9- In a food processor, add the almonds and the powdered sugar, then pulse 2 to 3 times until the mixture has a chunky sand consistancy. Step 4: Assembling the Jawhara 10- Place a first sheet of pastilla on your serving plate. Add a generous layer of cream, then sprinkle with some of the almond mixture. 11- Add two more layers of pastilla sheets, cream, and crunchy almonds. Decorate the with fresh mint leaves and powdered sugar, then serve immediately. Note: Make sure to assemble the Jawhara dessert just before serving, so that the pastilla sheets stay crunchy and tasty.

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