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RECIPE: https://www.cookingwithalia.com/804-peach-ice-cream/ INGREDIENTS: 4 ripe peaches, peeled and chopped 1 tablespoon lemon juice 50 grams (1/4 cup) granulated sugar 250 milliliters (1 1/2 cup) whipping cream 150 milliliters (1 cup) unsweetened condensed milk 2 teaspoons vanilla extract 1 ripe peach, peeled and cut into small cubes DIRECTIONS: 1- In a food processor, add the chopped peaches, sugar, lemon juice, and mix until the texture becomes smooth like a puree. Set aside. 2- In a large bowl, add the heavy cream and beat it using an electric egg beater until peaks form. 3- Add the sweetened condensed milk, vanilla extract, and continue beating until well combined. 4- In a small bowl, add the milk, cornstarch, and mix together with a spoon until a smooth paste is obtained. 5- Add the prepared paste and peaches puree to the whipped cream mixture and mix well all-together with a spatula until the texture becomes homogeneous. 6- Pour the ice cream mixture into an airtight container, add peach chunks on top and freeze for 6 hours or until the texture becomes firm. Serve immediately.
August, 2020
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15 August
Cherry Garcia Copycat Ice Cream
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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15 August
Pasta Salad with Avocado & Parsley Sauce/سلطة المعكرونة بالأفوكادو وصلصة البقدونس -CWA – Episode 813
Looking for a fresh salad in this hot weather? Try this amazing, savory salad Pasta Salad with Avocado & Parsley Sauce that I prepared with @Panzani.maroc farfalle. Try it and share your pictures with me! RECIPE: https://www.cookingwithalia.com/813-pasta-salad-with-avocado-parsley-sauce/ INGREDIENTS: For the Salad: 250 grams (8.8 oz) Panzani Farfalle 150 grams (5.2 oz) lettuce, roughly chopped 80 grams (1 cup) canned black beans, drained 8 yellow cherry tomatoes, cut into half 8 red cherry tomatoes, cut into half 60 grams (1/2 cup) canned corn, drained 1 small onion, minced 50 grams (1.7 oz) black olives, pitted and cut into slices 1 large avocado, peeled and cut into slices 150 grams (5.2 oz) chicken breast 1 tablespoon chopped fresh parsley Salt and pepper, to taste For the sauce: Juice of 2 lemons 40 milliliters (2/4 cup) olive oil 1 heaping teaspoon lemon zest 3 tablespoons chopped fresh parsley1 1/2 teaspoons mustard 2 teaspoons honey 1 garlic clove, peeled and minced Salt and pepper, to taste Fresh cilantro leaves for decoration 1 lemon, quartered DIRECTIONS: Step 1: Preparing the pasta 1- In a large pot of salted boiling water, cook the Panzani Farfalle 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 food processor, add the olive oil, lemon juice, lemon zest, fresh parsley, garlic clove, honey, mustard, salt, and pepper. 3- Blend all the ingredients together until the sauce becomes smooth and homogeneous. Refrigerate before serving. Step 3: Assembling the salad 4- In a large pan, add the olive oil and heat over medium heat. Add the chicken breast, salt, pepper, and cook on each side for 5 minutes or until golden brown. 5- Remove the chicken breast from the heat and cut into medium slices. Set aside and allow to cool. 6- In a large bowl, add the lettuce, the chicken slices, black beans, corn, cherry tomatoes halves, avocado slices, onion, black olives, and parsley. 7- Add the farfalle to the salad ingredients and pour the parsley sauce over it. 8- Gently mix all the ingredients together using tongs until the salad is completely coated with the sauce and well combined. Season to taste with salt and pepper if desired. 9- Garnish the farfalle salad with fresh cilantro leaves and serve immediately with quartered lemon!
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14 August
Yogurt mousse with Blueberry Sauce / كريمة اليوغورت بصلصة العليق (توت أزرق) – CWA – Episode 800
Craving a sweet moment... try my recipe of yogurt mousse with blueberry sauce and enjoy the beautiful video in collaboration with @hardlight, a dynamic and creative production group that made this video shooting so much fun! RECIPE: https://www.cookingwithalia.com/800-yogurt-mousse-with-blueberry-sauce/ INGREDIENTS: For the blackberry sauce: 250 grams (8.8 oz) blackberries (fresh or frozen) 1 tablespoon lemon juice 1 tablespoon light brown sugar (optional) For the yogurt mousse: 250 grams (2 cups) plain sweetened yogurt or fromage blanc 1 tablespoon powdered sugar (optional) 1 teaspoon vanilla extract 200 milliliters (1 1/2 cups) heavy cream DIRECTIONS: Step 1: Preparing the blueberry sauce 1- In a saucepan, over medium heat. Put the blueberries, add in 1 tablespoon of light brown sugar, and cook for 5 minutes stirring from time to time until the texture becomes similar to the jam. Turn off the heat and set aside to cool down. Step 2: Preparing the yogurt mousse 2- In a large bowl, add the cream cheese yogurt, powdered sugar, vanilla extract, and mix all the ingredients together with a whisk until the texture is fluffy and well combined. 3- In another large bowl, add the heavy cream and mix using an electric egg beater until the texture becomes thick and firm. 4- Add the cream cheese yogurt mixture to the whipped cream and gently mix with a spatula until well combined. 5- Place two heaped tablespoons of the blueberry sauce at the bottom of each verrines and top with 2 tablespoons of the yogurt mousse. 6- Repeat all layers one more times and decorate the verrines surface with fresh blueberries and mint leaves. 7- Place the yogurt mousse with blueberry sauce in the fridge for 1 hour before serving.
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12 August
Eggplant Meatballs
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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5 August
Caprese Grilled Chicken
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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1 August
Greek Pasta 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
July, 2020
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29 July
Pasta di Crema al Limone “with Lemon and Cream”
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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28 July
Stuffed Lamb Spleens (Tihal) / الطحال معمر – CookingWithAlia – Episode 812
known asTihal, is a very rich and bizarre recipe which you will love! You may think it's weird, disgusting, or cruel. I am not here to judge but my thought is that if someone is going to consume an animal, may as well do it completely with zero waste for sustainable eating. Tag someone in the comments who likes to eat the spleens! Recipe: https://bit.ly/304gQnF INGREDIENTS: 4 lamb spleens Stuffing Ingredients: 200 grams (7 oz) lamb ground meat 1 medium onion, chopped 100 grams (3.5 oz) green olives, pitted and sliced 1/2 preserved lemon, chopped 2 tablespoons lamb kidney fat, finely chopped 3 garlic cloves, grated 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon pepper 1 teaspoon ground paprika 1 teaspoon salt 1/2 teaspoon harissa (or hot sauce) 2 tablespoons finely chopped cilantro and parsley DIRECTIONS: 1- In a bowl, combine all the stuffing ingredients: the lamb ground meat, onions, green olives, preserved lemon, lamb kidney fat, garlic, ground coriander, pepper, ground paprika, salt, ground cumin, harissa, parsley, and cilantro. 2- In a plate, open the spleens, fill them with the mixture. Keep pushing the stuffing to the bottom of the spleen to get more space and make sure that the entire spleen is well filled. 3- Close the stuffed spleens with toothpicks skewers. 4- In a baking pan covered with parchment paper, place the 4 spleens and cover then with another parchment paper sheet. 5- Bake in a preheated oven at 180C / 350 F for around 40 minutes. You can remove the top parchment paper 10 minutes before the spleens are cooked, to get a nice color. Serve immediately!
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26 July
Mozzarella Sticks With Ricotta Sauce / أصابع الموزاريلا مع صلصة الريكوتا – CWA – Episode 811
Mozzarella sticks are a must, especially when mixed with Panzani Ricotta Sauce. Try this delicious recipe that we prepared in collaboration with Panzani and share with us the photos of the result. 😍 RECIPE: https://www.cookingwithalia.com/811-mozzarella-sticks-with-ricotta-sauce/ INGREDIENTS: Panzani ricotta cheese sauce 300 grams (10.5 oz) mozzarella cheese 2 eggs 2 tablespoons milk 1 teaspoon garlic powder 1 teaspoons Italian seasoning 150 grams (1 cup) bread crumbs Salt and pepper, to taste DIRECTIONS: 1- Using a sharp knife, cut the mozzarella cheese into medium sticks. 2- In a bowl, add the egg, milk, salt, pepper, and whisk until well combined. 3- In another bowl, combine the bread crumbs, Italian seasoning, and garlic powder. 4- Dip the mozzarella cheese sticks in the egg mixture and roll them in the bread crumb mixture. Repeat this process three times untill the mozzarella sticks are completely coated. 5- Put the mozarella sticks in the freezer for 1 hour before baking them. 6- Place the mozzarella sticks on a baking sheet covered with parchment paper and bake in a preheated oven at 180°C (356°F) for 10 minutes until they turn golden. 7- Serve the mozzarella sticks hot with Panzani ricotta sauce.