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February, 2016

  • 11 February

    Creamy Cauliflower Soup Recipe – Laura Vitale – Laura in the Kitchen Episode 1021

    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 Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

  • 9 February

    My Favorite Overnight Oats! – Laura Vitale – Laura in the Kitchen Episode

    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 Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

  • 9 February

    Salmon Yogurt Canapes / ورقة بسمك السلمون – CookingWithAlia – Episode 418

    Try these easy, crispy, and delicious Salmon Yogurt Canapes! INGREDIENTS: - 150 grams Smoked salmon - 1/2 cup Greek yogurt - A handful of capers - Dill - Black pepper - Zest of 1 lemon - Warka (or phyllo dough) - Vegetable oil (for frying) RECIPE: 1- First, cut the smoke salmon into bite size chunks and place in a bowl. 2- Add lemon zest, greek yogurt, capers, pepper, and dill. Mix. Feel free to adjust the ingredients to your taste. 3- Shape each warka into a circle, and fold in half, then again in half to get a triangular shape. 4- Heat vegetable oil in a pan, and fry the warka triangles on both sides until they get a beautiful golden brown color. 5- This is homemade warka, it does make a difference in the taste… however, if you don’t have time to make it, you can use store bought spring roll pastry. 6- Place the fried warka triangles on a paper towel to absorb any excess oil. 7- Then plate them and top with the smoked salmon mixture. Finely chop some chive to use as garnish and finish with a few capers. 8- Serve immediately. Bon appetit

January, 2016

  • 24 January

    Chocolate Cream With Preserved Lemons / كريم بالشكلاطة و الحامض مصير – CookingWithAlia – Episode 415

    Let's kick off the "Dinner for Two" series that has 5 quick and easy recipes to make the best dinner ever! The first video is dessert :-) INGREDIENTS: 3 oz (90 grams) chocolate of dark chocolate (60-70% cocoa content) 1/2 cup (10 cl) heavy cream 1/2 cup + 2 tablespoons (15 cl) milk 2 egg yolks (large eggs) 2 tablespoons (30 grams) granulated white sugar 1/2 preserved lemon (rind only - either cut in large pieces to be removed from cream, OR finely chopped into small pieces to be kept in the cream) RECIPE: 1- Remove the preserved lemon pulp and slice the rind into large pieces… We are only using the rind; keep the pulp for another recipe. 2- Chop the dark chocolate into small pieces of love! 3- Separate the egg yolks from the egg whites… for this recipe, we only need egg yolks, use the egg whites for breakfast the next day! 4- Add the sugar to the egg yolks, and whisk together until smooth. Pour the milk and heavy cream in a saucepan, and cook on medium heat until they reach a boiling point 5- Add a little bit of the milk-cream mixture to the egg yolk mixture, and whisk quickly. Keep adding the hot mixture little by little and whisking until all is combined. If you add the hot liquid at once to your egg yolks, you will end up cooking them into scrambled eggs… so be careful! 6- Pour back the mixture in the saucepan, and cook on low heat for around 10 minutes. 7- Do not go anywhere… stay close and keep stirring with a wooden spoon constantly. The mixture should never boil, it has to stay below 85 C degrees. If it gets too hot, remove from the heat for a few seconds then bring it back. 8- The cream is ready when it becomes thick, and leaves a path on the back of spoon when your draw your finger across. Congratulations! You just made Crème Anglaise.. 9- Pour the cream through a sieve over the chocolate. Whisk. Congratulations! Now you just made Chocolate heaven. 10- Add the preserved lemon rinds to the chocolate cream and let infuse for at least 30 minutes. Then remove them. 11- or.. if you are adventurous, instead of big pieces, finely chop the preserved lemon rinds into small pieces, and keep them in the cream as a surprise! 12- Pour the chocolate cream into cups and refrigerate for at least 1 hour (or better, overnight) Bon appetit!

  • 16 January

    Berry Smoothie Bowl Recipe – Laura Vitale – Laura in the Kitchen Episode 1011

    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 Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

  • 14 January

    Cheesy Potato & Broccoli Soup – Laura Vitale – Laura in the Kitchen Episode 1010

    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 Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

  • 12 January

    Thai Curry Clams Recipe – Laura Vitale – Laura in the Kitchen Episode 1009

    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 Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

  • 5 January

    10 Minute Tofu & Veggie Stir Fry Recipe – Laura Vitale – Laura in the Kitchen Episode 1006

    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 Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

December, 2015

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