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RECIPE: https://www.cookingwithalia.com/843-galette-des-rois-with-amlou/ INGREDIENTS: 500 grams (17 oz) puff pastry For the almond cream: 140 grams (4.9 oz) unsalted butter, softened 160 grams (5.6 oz) powdered sugar, sifted 160 grams (5.6 oz) almond flour 20 grams (2 1/2 tablespoons) cornstarch 2 medium eggs 2 teaspoons vanilla extract For the flavoring: Almond cream 60 grams (2.1 oz) amlou (Moroccan almond butter) For decoration: 1 egg yolk 1 tablespoon milk 1 bean, to put inside the galette 1 paper crown DIRECTIONS: Step 1: Preparing the almond cream 1- In a large bowl, add the softened butter, powdered sugar, almond powder, cornstarch, eggs, and vanilla extract. 2- Mix all the ingredients together using a whisk until well combined and the cream is homogeneous. Set aside in the fridge and allow to cool for at least 1 hour. Step 2: Assembling 3- On a floured working surface, and using a rolling pin, spread the puff pastry until it is 1.5 mm thick. 4- Using 2 round cookie cutters (or round plates), one of 24 cm and one of 26 cm, cut the puff pastry into two circles. The top one should be slightly larger to make the assembling easier. 5- Place the puff pastry circle of 24 cm on a baking sheet covered with parchment paper, brush the edges with water and evenly spread the almond cream in the center. Make sure to leave 3 cm between the edges and the cream. 6- Top the almond cream with a layer of amlou, place a small bean within the cream, then cover the filling with the second puff pastry circle. Gently press the edges to assemble the circles together and also to avoid possible leaks during cooking. 7- In a small bowl, whisk together the egg yolk and milk until homogeneous. 8- Evenly brush the entire surface of the Galette des Rois and place it in the fridge for at least 30 minutes. 9- Brush the Galette des Rois a second time with egg yolk mixture, then use the back of a knife very carefully, to trace the decorations of your choice on top. Make sure to make a small hole on top in the center of the Galette so that the cream can "breath" during cooking time and not make the galette explode. 10- Place the Galette des Rois in a preheated oven at 180°C (365°F) and bake for 30 minutes until golden brown. Allow to cool on a rack. Serve warm.
January, 2021
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3 January
Birria (Comsume and Quesotaco)
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
December, 2020
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30 December
Crispy Chicken with Mushrooms and Garlic
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
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26 December
Coconut Linguini with Mango & Shrimps / معكرونة لينغويني بجوز الهند، المانجو والروبيان – CWA – EP841
Are you looking for a fresh and flavorful dinner? Discover this recipe of Coconut Linguini with Mango & Shrimps that I made in collaboration with @PanzaniMaroc, it has a special twist of flavors that will impress you and your whole family! RECIPE: https://www.cookingwithalia.com/841-coconut-linguini-with-mango-shrimps/ INGREDIENTS: 300 grams (10.5 oz) Panzani Tagliatelle 3 tablespoons olive oil 200 grams pink shrimps, peeled 2 tablespoons nuoc mam 3 tablespoons lemon juice 1 teaspoon garlic powder 2 tablesoons dried chives 165 milliliters (5.6 oz) creamy coconut milk 1/2 mango, peeled and cut into medium cubes 2 tablespoons freshly chopped cilantro to garnish 2 leeks, finely chopped to garnish 1/4 teaspoon pepper, to taste DIRECTIONS: Step 1: Preparing the pasta 1- In a large pot of salted boiling water, cook the Tagliatelle rolls for about 8 to 10 minutes. Once ready, drain and rinse it with cold water. Set aside. Step 2: Preparing the sauce 2- In a large pan over medium heat, add the olive oil, leeks, and cook for 1 minute stirring from time to time using a wooden spoon until soft. 3- Add the shrimps, pepper, nuoc mam, lemon juice, garlic powder, and dried chives and cook for 3 minutes stirring from time to time using a wooden spoon so the mixture is well combined. 4- Add the coconut milk to the shrimps mixture and continue cooking for 2 minutes on high heat until the sauce thickens a little bit. 5- Remove the sauce from the heat and add in it the cooked Tagliatelle. Gently mix all together using a tongue until the pasta is completely coated and well combined. 6- In a serving plate, garnish the coconut Tagliatelle pasta with mango cubes, fresh cilantro leaves and chopped green onion. Serve immediately.
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21 December
2020 Christmas Special – with Papa Sal
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
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20 December
Stuffed Baked Clams
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
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19 December
Spicy Fekkas / فقاص حار – CookingWithAlia – Episode 840
RECIPE: https://www.cookingwithalia.com/840-spicy-fekkas/ INGREDIENTS: 250 grams (8.8 oz) White flour Farine Fleur Moony 65 grams (2.2 oz) unsalted butter, at room temperature 1 teaspoon mustard 3 tablespoons vegetable oil 2 triangle cheese portions 2 tablespoons plain yogurt 1 teaspoon garlic powder 1 teaspoon white vinegar 1 teaspoon chilli paste 1 tablespoon tomato paste 1 teaspoon paprika 1/4 teaspoon salt DIRECTIONS: 1- In a large bowl add the butter, mustard, vegetable oil, cheese portions, plain yogurt, and mix all together with hands until the texture becomes creamy and smooth. 2- Add the garlic powder, white vinegar, chilli paste, tomato paste, paprika and salt. continue mixing until homogeneous and well combined. 3- Add the flour little by little to the fekkas mixture, and mix all together using hands until a smooth and non sticky dough is formed. 4- Divide the dough into 8 equal portions, and roll each one into a long cylinder (30 cm x 1 cm). 5- Place the cylinders in a baking sheet covered with parchment paper, and cook in a preheated oven at 170°C (338°F) for 7 minutes the dough become a little bit firm. Set aside and allow it to cool. 6- Place the half-cooked cylinders on a cutting board. Using a very sharp knife, cut the cylinders into diyagonal mini cookies of (0.5 inches thickness) to make the shape of fekkas. 7- Return the mini fekkas cookies on the baking sheet covered with parchment paper and bake them once again in the preheated 25 minutes until they turn golden. 8- Let the cookies cool down completely before tasting. As they cool down, they become crunchy.
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18 December
Sweet and Sour Chili Garlic Tagliatelle / تاغلياتيل بالثوم مع صلصة الفلفل الحلو – CWA – Episode 839
Are you craving an Asian dish? Try this Sweet and Sour Tagliatelle that I prepared in collaboration with @Panzani Maroc, this recipe is perfect for a family dinner and what made it special is the mixture of the tasty flavors. Feel free to share it with me if you tried it. RECIPE: https://www.cookingwithalia.com/839-sweet-and-sour-chili-garlic-tagliatelle/ INGREDIENTS: 300 grams (10.5 oz) Panzani Tagliatelle For the sauce: 3 tablespoons olive oil 2 garlic cloves, grated 1 teaspoon sriracha sauce 2 tablespoons lemon juice 2 tablespoons dark soy sauce 2 tablespoons teriyaki sauce For garnish: 2 green onions, thinly sliced 1 tablespoon toasted sesame seeds 1 tablespoon dried chives 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. Step 2: Preparing the sauce 2- In a medium bowl, add the sriracha sauce, lemon juice, dark soy sauce, teriyaki sauce, and mix all together with a spoon until well combined. Set aside. 3- In a large pan over medium heat, add the olive oil, garlic, and cook for 1 minute stirring from time to time. Make sure not to burn the garlic. 4- Add the sauce mixture to the garlic and mix with a wooden spoon until incorporated and continue cooking for 1 minute. Remove from the heat. 5- Add the pasta to the sauce and gently mix all together using a tongue until it is completely coated and well combined. 6- In a serving plate, garnish the tagliatelle with toasted sesame seeds, green onions, and dried chives. Serve immediately.
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16 December
Italian Spaghetti with Clams
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
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13 December
Italian Seafood Salad
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