I love a snackkkkkk!!! No recipe kind of recipes all summer baby!! Grill yourself a little peach, top it on some flatbread or pocketless pitas, a little burrata, some prosciutto, pop it in a 475 oven for 10ish min or a nice hot grill. Then top with a little hot honey and arugula and enjoy every bite! Follow me: Amazon: https://www.amazon.com/shop/mrsvitale Instagram: https://www.instagram.com/mrsvitale Tiktok: https://www.tiktok.com/@mrsvitale Facebook: https://www.facebook.com/laurainthekitchen Website: https://www.laurainthekitchen.com

Since it seems you don’t get my recipes in your feed, maybe you’ll get this.

So easy and such a classic butttt ohhhhhhh so so so so good!!!! Recipe below! 3.4oz pack of Instant Vanilla Pudding 2 cups of Cold Milk 14.5oz can of Sweetened Condensed Milk 8oz Container of Cool Whip or Whipped Cream 4 Bananas Chessman cookies (one Pack) Nilla Wafers FULL RECIPE: https://www.laurainthekitchen.com Follow me: Amazon: https://www.amazon.com/shop/mrsvitale Instagram: https://www.instagram.com/mrsvitale Tiktok: https://www.tiktok.com/@mrsvitale Facebook: https://www.facebook.com/laurainthekitchen Website: https://www.laurainthekitchen.com

Tasting Michwat Ahmad Temara Rabat. N°97 Hay el Abbadi, Av. Moulay Hassan I, Témara, Morocco #cookingwithalia #rabat

A summer favorite thats light, fresh, colorful yet satisfying on all levels! These are so good, totally customizable and great for meal prep. You guys will just love this recipe and feel free to make it your own, thats how the best recipes come to life! RECIPE: 1 lb of Large Shrimp, shelled and deveined, tail removed 1 tsp of Smoked Paprika 1 tsp of Dried Oregano Pinch of Hot Pepper Flakes or Aleppo Pepper 1 tsp of Granulated Garlic Salt and Pepper to taste 1 Tbsp of Olive Oil Juice of 1/2 Lemon Toppings: Halved cherry tomatoes Diced Cucumbers Minced Shallot Fresh Dill Fresh Lemon Juice Extra Virgin Olive Oil Cooked Rice Shredded Lettuce Crumbled Feta

Fekkas au Khlii "For the Dough 3 eggs 1 tablespoon sugar 1 teaspoon paprika 1 teaspoon garlic powder 50 g melted butter 50 ml vegetable oil 2 tablespoons water 50 g coarsely chopped almonds 50 g finely chopped khlii mixed with a small amount of **akrich** (the flavorful browned residue left at the bottom of the pot when cooking khlii) 550 g all-purpose flour 8 g baking powder For Garnishing 1 egg white 100 g slivered almonds" "Step 1: Prepare the Dough 1- In a large bowl, whisk the eggs with the sugar. 2- Add the paprika, garlic powder, melted clarified butter (using only the butter and leaving behind the milk solids), vegetable oil, water, chopped almonds, akrich, and khlii. Mix well until combined. 3- Gradually add the flour and baking powder, mixing until you obtain a firm, smooth dough that is easy to shape and does not stick to your hands. Step 2: Shape the Fekkas 1- Divide the dough into equal portions. 2- Shape each portion into a long log approximately 4 to 5 cm wide. 3- Brush each log with egg white, then coat it with the slivered almonds, pressing them gently so they adhere to the dough. Place the logs on a baking tray lined with baking paper. Step 3: First Bake 1- Preheat the oven to 180°C (350°F). 2- Bake the logs for 20 to 25 minutes, or until lightly golden. 3- Remove them from the oven, wrap them in plastic wrap, and let them cool for 6 hours or overnight. Step 4: Slice and Bake Again 1- Using a sharp knife, cut the logs into slices approximately 1 cm thick. 2- Arrange the slices on the baking tray. 3- Return them to the oven and bake for another 10 to 15 minutes, turning them halfway through, until golden and crispy on both sides. "

Moroccan Sesame Ghriba Easy 15 minutes 7 minutes "Dough 500 g (about 5 cups) toasted sesame seeds, finely ground Zest of ½ lemon 2 tablespoons icing (powdered) sugar ½ teaspoon ground cinnamon A small pinch of salt 7g (1 tablespoon) baking powder 1 tablespoon apricot jam 2 large eggs For Decoration Orange blossom water Powdered sugar Toasted sesame seeds Walnut halves " "Step 1: Prepare the Dough 1- In a large bowl, combine the ground toasted sesame seeds, lemon zest, powdered sugar, ground cinnamon, salt, baking powder, and apricot jam. 2- Add the eggs gradually, mixing until a soft, smooth dough forms. The dough should be cohesive, pliable, and easy to shape. Step 2: Shape the Cookies 1- Lightly moisten your hands with orange blossom water. 2- Divide the dough into equal portions and roll into balls weighing about 25–30 g (about 2 tablespoons of dough each). 3- Roll half of the dough balls in powdered sugar until well coated. Let them rest for 15 minutes so the sugar adheres well. If desired, roll them in powdered sugar a second time for a thicker coating. Press half a walnut onto the center of each cookie. 4- Roll the remaining dough balls in toasted sesame seeds, pressing gently so the seeds adhere evenly. 5- Arrange all the cookies on a baking sheet lined with parchment paper, leaving a little space between them. Step 3: Bake 1- Preheat the oven to 320°F (160°C). 2- Bake the cookies for about 7 minutes, or until they are just set while remaining pale in color. Do not allow them to brown. 3- Remove the cookies from the oven and let them cool completely on the baking sheet. They will continue to firm up as they cool."

A simple and delicious summer time pasta you will just love! It's so versatile as well so feel free to switch it up however you like! xoxo RECIPE: 8oz of Pasta of Choice (raw) 3 Tbsp of Extra Virgin Olive Oil 2 Medium Sized Zucchini cut into large bite sized pieces 1 Bell Pepper of choice diced 1 or 2 Shallots, diced 2 Cloves of Garlic, minced 8oz of Passata or any tomato product of choice Fresh Basil Plenty of Parm

The perfect thing to make in this unbearable heat. Truly perfection if you ask me. Pan con tomate is the kind of thing that made right, will satisfy every single taste buds! I like to grate my tomato and drain it (don’t throw away the juice, use it to make a vinaigrette) then combine it with really good extra virgin olive oil and salt. That’s it. I prefer to toast my bread in a skillet with some oil, then rub with some garlic on just one side. Top with the thick tomato pulp and drizzle a bit more oil and extra pinch of flaky salt. Not sure it gets better than that!

You might not know this about me but I loveeeeeeee a tuna salad!!! Yall put that on some bread or on a bed of greens and I will indeed devour every bite. This version with peperoncini, olives, capers and dill is just the best you’ll ever have. Even with crackers it’s literally divine! Recipe below! RECIPE: 2-5oz cans of Tuna (I prefer to use tuna packed in olive oil) 1 small shallot, finely minced 1 stalk of celery, finely minced 1/4 cup of peperoncini, chopped Small handful of green castalvetrano olives, chopped 1 tbsp of capers (I added mine on top but you can stir them right in) Plenty of dill and parsley, chopped 1/4 cup of mayo 1 tbsp of coarse grain mustard 2 tsp of peperoncini brine or vinegar Salt to taste Best if you can make this a few hours in advance and refrigerate for a bit so all the flavors can blend together. Insanely good!