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October, 2020

  • 20 October

    Steamed Stuffed Cockerels / كوكلي محشي على البخار – CookingWithAlia – Episode 825

    Looking for a new recipe style? Try this healthy and yummy steamed stuffed cockerels in collaboration with @carrefour.maroc - also if you have never used wheat, it's a nice way to serve it especially with the mushroom sauce! RECIPE: https://www.cookingwithalia.com/825-steamed-stuffed-cockerels/ INGREDIENTS: 2 small cockerels For the marinade: 1 teaspoon mustard 1 teaspoon fresh ginger, grated 1 teaspoon chicken seasoning 1/2 teaspoon harissa 2 tablespoons lemon juice 2 tablespoons light soy sauce 1/4 teaspoon salt For the stuffing: 100 grams (3,5 oz) canned or fresh mushrooms 1 tablespoon butter 2 tablespoons olive oil 1 garlic clove, grated 1/4 teaspoon salt 1 teaspoon chicken seasoning 1 tablespoon fish sauce (Nuoc Mâm) 1/2 small onion, chopped 150 grams (5 oz) Blé Délicat Carrefour, cooked For mushroom sauce: 100 grams (3,5 oz) fresh or canned mushrooms 150 grams (5 oz) cooking cream 1/2 small onion, chopped 1 garlic clove, grated 1 pinch salt 1 pinch pepper 2 tablespoons cilantro 1 tablespoon butter 1 tablespoon olive oil DIRECTIONS: Step 1: To marinate the cockerels 1- In a bowl, mix the mustard, ginger, chicken seasoning, harissa, lemon juice, soy sauce and salt. 2- Carefully coat all sides of the cockerels with the marinade, and let them marinate for at least an hour. Step 2: To prepare the stuffing 3- In a pan, over medium heat, melt the butter. Once melted, add olive oil and chopped onion. Stir and cook lightly. 4- Add mushrooms, garlic, chicken seasoning and fish sauce (Nuoc Mâm). Keep stirring for 7 minutes until tender. 5- Add Blé Délicat Carrefour at the end and mix to combine all the ingredients. Remove from the pan and set a side. Step 3: To stuff the cockerels 6- Stuff your cockerels with the stuffing you prepared before. Firmly tie the thighs using toothpicks. 7- Put your cockerels in a couscoussier or a steamer well covered, and cook for half an hour. 8- Remove the cockerels from the couscoussier and brush them with butter. 9- Bake in a preheated oven at 200 °C for 15 minutes. Step 4: To prepare the mushroom sauce 10- In a pan, over medium heat, melt the butter. Once melted, add olive oil, onion and grated garlic. 11- Add the mushrooms, and cook for 7 to 8 minutes stirring constantly. 12- Add the cooking cream, and cook for 5 minutes. 13- Add the coriander, and season with salt and pepper to taste. Remove the pan from the heat. Step 5: To assemble 14- In a serving dish, scoop your mushroom sauce over the stuffed cockerels. 15- Garnish with fresh coriander, and serve with the remaining stuffing.

  • 17 October

    One Pot Penne Pasta Greek Style / معكرونة في وعاء واحد على الطريقة اليونانية – CWA – Episode 824

    I am so excited to be part of this @Panzani.maroc campaign "Who said that men do not cook?" Time to stop the stereotypes of men not cooking at home. Men as much as women, cook at home, either by necessity or out of pleasure Then it is just a matter of skill. In this campaign I will invite 3 men, with different cooking skill levels, in my kitchen to cook with me "one pot pasta" fool proof recipes. Here we have @othmane_benhlima who is cooking the One Pot Pasta Greek Style. Let's get cooking!!! RECIPE: https://www.cookingwithalia.com/824-one-pot-penne-pasta-greek-style-معكرونة-في-وعاء-واحد-على-الطريق INGREDIENTS: 150 grams (5.2 oz) Panzani Penne Rigate 50 grams (1/4 cup) black olives, cut into circles 100 grams (1/2 cup) canned chickpeas, drained 1 small onion, minced 2 garlic cloves, grated 60 grams (2.15 oz) chopped spinach 6 leaves basil, chopped 1 tablespoon sundried tomato 2 medium tomatoes, grated 3 tablespoons olive oil 1 tablespoon dried chives 1/2 teaspoon dried thyme Salt and pepper, to taste 300 milliliters (2 cups) vegetables broth Fresh basil leaves for decoration DIRECTIONS: 1- In a large pot over medium heat, put the Penne Rigate. 2- Add the olives, chickpeas, onion, garlic, spinach, basil, sundried tomato, and grated tomato. 3- Add the olive oil, dried chives, dried thyme, salt, pepper, and the vegetable broth. 4- Cover the pot and bring it to a boil for 5 minutes over high heat. 5- Once boiling, reduce the heat to medium and cook all the ingredients for about 20 minutes, stirring occasionally until the liquid is reduced. 6- Keep the pot covered in between stirring until the last couple of minutes so that you can watch it and be sure it doesn't burn. 7- The one pot penne greek style is ready when the pasta is al dente or cooked the way you desire. Garnish with fresh basil leaves and serve immediately!

  • 16 October

    Eggplant Parm Two Ways

    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

  • 12 October

    Gazelle Horns With Chocolate / كعب غزال بالشكلاطة – CookingWithAlia – Episode 823

    Check out these easy and amazing cookies. RECIPE: https://www.cookingwithalia.com/823-gazelle-horns-with-chocolate-cornes-de-gazelles-au-chocolat/ INGREDIENTS: Dough: 1 cup (125 grams) all-purpose white flour 1 tablespoon powdered sugar 1 1/2 tablespoons (20 grams) unsweetened cacao powder 2 tablespoons (30 grams) butter 3 tablespoons orange blossom water 2 tablespoons water Almond Paste: 250 grams ( 8.8 oz) almond paste 100 grams (3.5 oz) dark chocolate, chopped 3 pebbles Arabic gums + 1 teaspoon powdered sugar (optional) Shaping Ingredients: 1 egg white DIRECTIONS: Preparing the dough: 1- In a large bowl, sift the flour and the cacao powder. Add the butter and combine the mixture with water and orange blossom water. 2- Mix the ingredients together until you get a smooth dough. Cover the dough with plastic wrap and let it rest 1 hour. Preparing the almond paste: 3- Mix the Arabic gum pebbles and powdered sugar. Using the bottom of a cup, crash them until you get a powder. 4- In a bowl, place the almond paste. Add the chopped dark chocolate and the arabic gum powder. Combine well until all the ingredients are well incorporated. 5- Roll the paste into small sausage-like sticks that weight 16 grams each. Assembling of the gazelle horns: 6- Very lightly dust your work surface with flour. 7- Cut the dough into 4 pieces and roll each dough portion until quiet thin. 8- Lift up the dough and reposition it several times to facilitate the rolling-out. 9- Place the almond sticks horizontally in the center of the dough and leave space between them. 10- Lift the dough edge closest to you and fold it over so that it covers the almond sticks. Shape them in crescents and cut out each one of them with a pastry wheel. 11- Place the gazelle horns on a baking pan covered with parchment paper and cover it with a clean towel. Let it rest overnight. 12- Prick 3 little holes in the bottom of th crescent with a needles so when they bake they don't puff. 13- Brush the gazelle horns with the egg white. 14- Bake in a preheated oven to 160 C. / 340 F for around 15 minutes.

  • 11 October

    Chicken Marbella

    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

  • 8 October

    Cacio e Pepe

    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

  • 5 October

    Baked Fish in Salt / سمك القاروص المطبوخ بالملح في الفرن – CookingWithAlia – Episode 821

    RECIPE: https://www.cookingwithalia.com/821-baked-fish-in-salt/ INGREDIENTS: 1 seabass fish (600 grams / 1.3 lbs) with scales, gutted 3 egg whites 2 kg (4.4 lbs) rock salt A handful of fresh cilantro 1 lemon, sliced Roasted vegetable of your choice Mayonnaise Carrefour Bio DIRECTIONS: 1- In a large bowl, place the rock salt and mix with the egg whites. 2- Cover a baking dish with parchment paper. Spread half of the salt mixture over the parchment paper to create a bed of salt then place the fish on top of it. 3- Stuff the sea bass with fresh cilantro and lemon slices. 4- Cover the fish completely with the rest of the salt mixture. 5- Bake in a preheated oven at 180 °C / 350 °F for 20 minutes and until the salt gets a light color. Note: For every extra 150 grams of fish add 5 more minutes of baking (example: 600gr = 20mins, 750gr = 25mins, 900gr = 30mins, etc.) 6- Remove from the oven and let stand for 10 minutes. 7- Crack the salt crust at the head and tail of the fish, then continue cracking lengthwise on the side of the fish. Gently remove the top layer of salt. Remove and discard the skin from the top of the fish and carefully transfer the top fillet to a platter. 8- Serve with roasted vegetables and Carrefour Bio Mayonnaise.

  • 3 October

    Our First Pumpkin Pie of the Season (real kitchen)

    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

  • 1 October

    Harcha / حرشة – CookingWithAlia – Episode 819

    RECIPE: https://www.cookingwithalia.com/818-harcha/ INGREDIENTS: 500 grams (2 1/2 cups) fine semolina 1 1/2 teaspoon salt 1 teaspoon white granulated sugar 1/2 teaspoon baking powder 100 ml vegetable oil 350 ml water DIRECTIONS: 1- In a large bowl, combine all the dry dough ingredients: the fine semolina, salt, granulated sugar, and baking powder. Mix by hand until all ingredients are well incorporated. 2- Add the vegetable oil, and continue mixing until all ingredients are well coated and the mixture has a sandy texture. 3- Add water, little by little, while mixing. The goal is to get butter that has a texture similar to porridge. 4- Let the dough rest for 5 minutes. 5- On medium heat, warm up a nonstick pan. 6- Dust the pan with semolina and place the dough mixture, shape it into a circle with medium thickness, and dust it again with semolina. 7- Cook the first side for 7 minutes then flip the harcha and continue cooking the second side for another 7 minutes, until both sides have a beautiful golden color. 8- Serve immediately, warm, with honey, goat cheese, or any filling of your choice!

September, 2020

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