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Mushrooms & Leek Tart / فطيرة مملحة بالفطر والبورو – CWA – Episode 853

Let's Prepare a new amazing recipe. RECIPE: https://www.cookingwithalia.com/853-mushrooms-leek-tart/ INGREDIENTS: For the crust: 150 grams (5.2 oz)Farine Complète Moony 100 grams (3.5 oz)White flour Farine Fleur Moony 130 grams (4.5 oz) butter, at room temperature 1 egg 2 tablespoons dried chives 1 teaspoon garlic powder 1 pinch of salt For the filling: 200 grams (7 oz) fresh mushrooms, peeled and quartered 5 leeks, peeled and cut into medium slices 3 garlic cloves, grated 1 tablespoon dried chives 2 tablespoons chopped parsley 1 tablespoon lemon zest 3 tablespoons olive oil Salt and pepper, to taste 60 grams (2.1 oz) cream cheese 1 tablespoon chopped parsley For the sauce: 2 eggs 100 milliliters (3.5 oz) heavy cream 80 grams (2.8 oz) Edam cheese, grated DIRECTIONS: Step 1: Preparing the crust 1- In a large bowl, add the whole wheat flour, all-purpose flour, butter, and mix with hands until the mixture texture becomes crumbly and very well combined. 2- Add the egg, garlic powder, dried chives, salt, and continue mixing until a smooth dough ball is formed. 3- Place the dough between two pieces of parchment paper and roll the dough out using a rolling pin to a medium thickness (1 cm). 4- Place the dough in a round tart mold (22 cm x 3 cm) greased with some butter, or covered with parchment paper. Remove the excess of the dough from the mold edges using a knife. 5- Prick the base of the dough all over with a fork and place it in the refrigerator for 30 minutes. Step 2: Preparing the filling 6- In a small bowl, add the cream cheese, chopped parsley, and mix with a spoon until well combined. Set aside. 7- In a large pan over medium heat, add the olive oil, garlic, leeks, salt, pepper, and cook for 2 minutes until they become slightly soft. 8- Add the mushrooms, dried chives, lemon zest, and continue cooking for 5 minutes stirring from time to time using a wooden spoon until soft. 9- Place the filling mixture in a bowl and allow to cool. 10- Spread an even layer of the cream cheese mixture over the crust base, then fill it with the mushrooms and leeks mixture. 11- In a medium bowl, add the eggs, heavy cream, the grated cheese, and whisk with a fork until well combined. 12- Pour the egg mixture over the filling and place the tart in a preheated oven at 180°C (356°F). 13- Bake the mushrooms and leeks tart for 30 minutes, or until golden brown on top. Serve immediately!

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Why We Reformulated Our Best Selling #FauxFilter Foundation?

We gave you #FauxFilter Liquid Matte, your full coverage BFF but you asked for more. We saw all of your comments, reasons why you loved it & things you wanted changed... and we made those changes for you. THIS is the #FauxFilter full coverage foundation you guys asked for: - NO fragrance - NON comedogenic - NO transfer - NON drying - 39 beautiful shades - Super long wear (24 hrs) - Waterproof - Maskproof - Sweat proof - Luminous Matte Skin Finish How to Bake Your Face and Why you HAVE to DO IT! | تقنية البايكنغ ولم هي ضرورية لمكياجك https://www.youtube.com/watch?v=UaI_xyPTHe0&t=335s LET’S BECOME FAMILY! SNAP: HudaBeauty صفحة سناب شات BLOG: http://hudabeauty.com المدوّنة الالكترونيّة INSTA: http://instagram.com/hudabeauty صفحة الانستقرام FB: http://facebook.com/hudabeauty صفحة الفايسبوك TWITTER: https://twitter.com/hudabeauty صفحة التويتر Products Used: Complexion: Wishful Yo Glow: https://bit.ly/2M4hpJA Water Jelly Hydrating Primer: https://bit.ly/38ZgQK6 #FauxFilter Luminous Matte Foundation (Shade Macchiato 400G): Sign up to the waitlist on hudabeauty.com Build and Buff Foundation Brush: https://bit.ly/3ipRsjX Easy Bake (Shade Banana Bread): https://bit.ly/2XVMUs8 3D Highlighter Palette (Shade Golden Sands): https://bit.ly/3itHSMF Lips: Lip Contour (Shade Trendsetter): https://bit.ly/2M5XUjK Silk Balm Hydra Plumping Lip Balm: https://bit.ly/3itHRIB Eyes: Gold Obsessions Eyeshadow Palette: https://bit.ly/38VOfFp Life Liner Duo Pencil & Liquid Eyeliner (pencil side): https://bit.ly/38Z2Jo9 Lashes (Hoodie): https://bit.ly/3o6UquZ

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Chola Poori / خبز البوري – CWA – Episode 849

Poori, the Indian bread! RECIPE: https://www.cookingwithalia.com/849-chola-poori/ INGREDIENTS: 250 grams Flour 5 tablespoon vegetable oil Pinch of salt 150 ml water - as needed Vegetable oil for frying DIRECTIONS: 1- On your working table, or in a large bowl, place the flour, salt, and vegetable oil and combine well until you get sandy texture. 2- Make a hole at the center and add a little bit of water inside it. Mix the flour with the water. 3- Keep adding the water little by little and keep kneading the dough until you get hard dough. 4- Get each side of the dough to the center until you get a ball. 5- Wrap the dough ball in a plastic wrap and let it rest for 15 minutes. 6- Roll the dough into a cylindre of 3 cm diametre, then cut it into small portions using a knife. 7- Take each portion and flatten it between your palms, then by using a rolling pin, make a round circle of 2 mm thickness. 8- Heat some vegetable oil in a deep pan until fully hot. Fry the pooris, one at the time, for about 20 seconds until it puffs up. Once you removed the pooris from the oil, place them on paper towel to absorb the excess oil. 9- Serve hot beside channa masala.

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Chana Masala / شانا ماسالا – CWA – Episode 848

RECIPE: https://www.cookingwithalia.com/848-chana-masala/ INGREDIENTS: For the chana masala: 450 grams (15 oz) canned chickpeas drained (or dried chickpeas but need to be soaked and cooked) 4 tablespoons vegetable oil 3 medium red onion, finely chopped 3 medium tomatoes, cut into small cubes 1 tablespoon grated garlic cloves 1 tablespoon grated fresh ginger 1 teaspoon cumin seeds 1 teaspoon ground red chilli 2 teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon turmeric powder Salt, to taste 2 tablespoons fresh coriander leaves for garnishing Water For serving: Poori or Naan bread Cooked rice DIRECTIONS: 1- If using dried chickpeas, you need to rinse them a couple of times in running water. In a large bowl, cover the chickpeas with water and soak them overnight. The next day, drain the water and transfer the soaked chickpeas to a pressure cooker. Add the water and salt, and cook on medium-high heat until the chickpeas are cooked. Once the pressure is completely released, open the cooker. Remove a chickpea and press between the fingers. It should be soft and should get pressed through. If not, pressure cook again till it is soft. Skip this step if you are using canned chickpeas. 2- Roughly mash the chickpeas using a masher. 3- In a large pan over medium heat, add the vegetable oil. Once the oil is hot, add cumin seeds and stir using a wooden spoon. 4- Add the chopped onions and fry them for 2 minutes until slightly golden. 5- Add the ginger & garlic paste, cumin, red chili powder, coriander powder, turmeric powder, salt, and continue cooking all together for another 2 minutes stirring from time to time with a wooden spoon until well combined. 6- Add the tomatoes to the onions mixture, cook and stir for 3 minutes or until the tomatoes become soft and nicely caramelized. 7- Once the tomato sauce is ready, add to it the mashed chickpeas. Make sure to add a little bit of water to the sauce and cook for 2-3 minutes. 8- Finish the cooking of channa masala by adding the fresh coriander. Mix to combine. 9- Serve the channa masala hot with indian poori or naan bread or cooked rice.

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Pâte Magique / العجينة السحرية – CWA – Episode 846

What if I told you that with only one dough you can make several preparations: Buns, Burgers, Pizza... . Today in collaboration with moony I present you the magic dough, an easy recipe which will allow you to make several dishes at one time RECIPE: https://www.cookingwithalia.com/846-pate-magique/ INGREDIENTS: For the magic dough: 500 grams (2 1/2 cups) Finot Moony (extra fine semolina) 200 grams (1 2/3 cups) white flour Farine Fleur Moony 3 tablespoons powdered milk 2 tablespoons granulated sugar 2 tablespoon dry yeast 75 milliliters (1/2 cup) vegetable oil 370 milliliters (2 1/2 cups) warm water 1 pinch of salt DIRECTIONS: 1- In a large bowl, add the finot, all purpose white flour, powdered milk, and mix all together with a whisk until well combined. 2- In a small bowl stir together the warm water, sugar, and dry yeast. Add 8 tablespoons of finot mixture to the yeast mixture, mix well with a whisk until the texture becomes lightly thick. 3- Cover the bowl with a plastic wrap and allow the mixture to stand in a warm spot for 10 to 15 minutes until yeast activates and becomes bubbly. 4- Once the yeast has activated, add the vegetable oil, salt, the remaining finot mixture, and mix all together with hands until smooth dough is formed. 5- Cover the magic dough with a plastic wrap and place in a warm spot like oven to rise for 30 minutes or until it doubles in size. 6- Gently knead the magic dough for 5 minutes. 7- The magic dough is ready to make the preparations of your choice like pizza or sweet stuffed buns, burger buns. 8- The preparations made with the magic dough takes About 12 to 20 minutes of cooking time in a preheated oven at 180°C (356°F).

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Masala Penne Pasta / معكرونة بيني بنكهة مسالا – CWA – Episode 847

Let's close this year with one of my favorite pasta meals in collaboration with @panzani.maroc! Masala Penne Pasta, a colorful recipe full healthy vegetables and an Indian spice that will bring a magical taste to your dish. It is absolutely delicious! Try it and let me know what you think. RECIPE: https://www.cookingwithalia.com/847-masala-penne-pasta/ INGREDIENTS: 300 grams (10.5 oz) Panzani Penne 3 tablespoons olive oil 1 medium red onion, finely chopped 1 tablespoon grated garlic 2 medium tomatoes, finely chopped 2 carrots, cut into small cubes 70 grams (1/2 cup) fresh green peas, cooked and drained 1/2 yellow bell pepper, cut into cubes 1/2 red pepper, cut into cubes Salt and pepper, to taste 1/4 teaspoon ground turmeric 1/2 teaspoon Red chili powder 2 tablespoons dried chives 1 teaspoon garam masala 125 milliliters (1/2 cup) pasta water 60 milliliters (1/4 cup) Heavy cream 2 tablespoons chopped fresh cilantro, for decoration DIRECTIONS: Step 1: Preparing the pasta 1- In a large pot of salted boiling water, cook the Penne 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, garlic, onion, and cook for 2 minutes stirring from time to time using a wooden spoon until soft. 3- Add the tomatoes and cook for 5 minutes until it becomes soft and mushy. 4- Add the vegetables and pasta water to the tomato mixture. 5- Mix all the ingredients together with the wooden spoon until well combined. Cover and cook for 10 minutes or until the vegetables are tender. 6- Add all the spices, mix until well combined, and continue cooking for 1 minute. 7- Once the sauce is ready, add in the cooked penne and gently mix all together using a tongue until the pasta is completely coated and well combined. 8- In a serving plate, garnish the masala penne pasta with fresh cilantro leaves and serve immediately.

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