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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

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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Have you ever made the classic lasagna recipe with the traditional bolognese sauce and ricotta cream? If not, check this recipe that I have prepared in collaboration with Panzani Maroc and bring an authentic Italian taste to your dinner table! I assure you, you will be happy to have leftovers the next day! Recipe: https://www.cookingwithalia.com/752-bolognese-lasagna-with-ricotta/ INGREDIENTS: 1/2 box Panzani lasagna 500 grams (17.6 oz) Bolognese sauce: 250 grams (8.8 oz) minced meat 200 grams (7 oz) beef sausage 1 large yellow onion, chopped 4 celery sticks with leaves, finely chopped 3 garlic cloves, finely chopped 4 tablespoons olive oil 4 bay leaves 6 large tomatoes, peeled and pureed 2 large carrots, grated and finely chopped 2 tablespoons tomato paste 1 teaspoon granulated sugar 350 grams (12.3 oz) cooked tomato sauce 2 teaspoons dried Provence herbs Salt and pepper, to taste 330 milliliters (1 1/3 cup) water Ricotta cream: 400 grams (14.1 oz) ricotta 2 eggs 8 basil leaves, chopped 1 teaspoon nutmeg powder Salt, to taste 5 tablespoons heavy cream 100 grams (3.5 oz) edam cheese, grated Assembling the lasagna: Olive oil 150 grams (5.3 oz) edam cheese, grated DIRECTIONS: Bolognaise sauce: 1- In a bowl, mix the minced meat and the sausage stuffing. 2- In a pan over medium heat, place the olive oil, onions, celery sticks, garlic, salt and bay leaves and cook for 10 minutes. 3- Add the meat in the pan and stir well to crumble the meat. Cook for 3 minutes. 4- Add the tomato puree, cover the pan and let the sauce simmer for 10 minutes while stirring occasionally. Add the carrots and mix well. Add the tomato paste, the sugar, a pinch of pepper, the Provence herbs, and water. Cover and simmer on low heat for 15 to 20 minutes. 5- Add the cooked tomato sauce and let simmer for 5 to 10 minutes. 6- Remove the bay leaves at the end of cooking and add the finely chopped celery leaves. Ricotta cream: 1- In a bowl and using a fork, beat the ricotta. Add the heavy cream, and continue beating until it is well incorporated. 2- Add the eggs, salt, and nutmeg. Beat for 5 minutes. 3- Add the chopped basil and edam cheese and mix again until a homogeneous mixture is obtained. Assembling the lasagna: 1- Preheat the oven to 180°C. 2- In a gratin dish and using a brush, brush the lasagna sheets on both sides one by one with olive oil. 3- Pour boiling water over the lasagna sheets and set aside for 4 minutes. 4- In another deep rectangular gratin dish (22x34x5.5 cm), put a first layer of Bolognese sauce and olive oil. 5- Arrange several layers until the dish is filled, following this order: lasagna sheets, Bolognese sauce, ricotta cream. 6- On the last layer of Bolognese, add the grated edam cheese. 7- Bake for 30 minutes at 150°C. Take the dish out of the oven and let it cool for 1 hour. Brown the cheese by cooking at 200°C for 10 minutes.

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

Let's prepare the Brownie Cupcakes Halloween Style. Recipe: https://www.cookingwithalia.com/751-brownie-cupcakes-halloween-style/ INGREDIENTS: For the brownies: 25 grams (1/4 cup) almond flour 25 grams (1/4 cup) unsweetened cocoa powder 90 grams (1/2 cup) light brown sugar 100 grams (1 cup) plain yogurt 1 teaspoon vanilla extract 82 grams (1/2 cup) dark chocolate (60-70% ), chopped 50 grams (1/4 cup) unsalted butter 2 large eggs 80 grams (1/2 cup) dark chocolate chips 50 grams (1/4 cup) chopped walnuts Pinch of salt For the cream cheese: 225 grams (1 cup) cream cheese 200 milliliters ( 1 cup) heavy cream 1 teaspoon vanilla extract 2 tablespoons powdered sugar DIRECTIONS: Step 1: Preparing the brownie 1- In a large bowl, add the almond flour, cocoa powder, salt and mix together using a spoon until well combined. Set aside. 2- In a medium bowl, add the light brown sugar, yogurt, vanilla extract and mix using an electric egg beater for one minute until well combined. 3- In another medium bowl, add the chopped chocolate and butter. Microwave for 30 seconds. Mix well using a spatula until the chocolate has completely melted. 4- Pour the melted chocolate on yogurt mixture, continue mixing until the texture becomes homogeneous. 5- Add the eggs one at a time and mix well until the batter is completely smooth. 6- Add in the batter the dry ingredients, the walnuts, and the chocolate chips. Whisk until just incorporated. 7- In a muffin pan, place the muffin paper cups and spoon the brownie preparation into each paper cup. 8- In a preheated oven at 180 °C, bake the cupcakes for 25 minutes or until they are done. When touching the center of the cupcake, it should feel firm. 9- Remove the cupcakes from the oven and allow to cool completely before serving. Step 2: Preparing the cream cheese topping 10- In a large bowl mix the cream cheese, the powdered sugar and vanilla extract with a spatula until smooth. 11- In another bowl, beat the heavy cream until it becomes fluffy and peaks are firm. 12- Add the heavy cream on the cream cheese mixture and gently mix with a spatula until well combined. Keep in the fridge until ready to use. Step 3: Assembling the brownies cups 13- Fill a piping bag with the cream cheese frosting and pipe as desired on top of the cupcakes.

The third buddha recipe is the Shrimp Buddha Bowl. Let's prepare it today the easy way. RECIPE: https://www.cookingwithalia.com/749-shrimp-buddha-bowl/ INGREDIENTS: Bowl Ingredients: 1/2 cup cooked quinoa (tricolor) 1 small tomato, cubed 80 grams (2.8 oz.) black beans can, rinsed and drained 1 large corn, boiled 2 tablespoons fresh cilantro, finely chopped Shrimp Ingredients: 500 grams (1 pound) shrimp, peeled and deveined 1 tablespoon honey 1 tablespoon vegetable oil 1 tablespoon lemon juice 2 garlic cloves, grated 1/2 teaspoon ground cumin 1/2 teaspoon paprika Salt and pepper Dressing Ingredients: 1/2 avocado 1 cup plain yogurt 1/4 cup fresh cilantro 1 tablespoon lemon juice Salt and pepper DIRECTIONS: Step 1: Making The Dressing 1- In a bowl, scrape the avocado using a spoon to get a smooth texture. 2- Add the yogurt progressively till you get the desired consistency. 3- Mix in lemon juice, salt and pepper then add fresh cilantro and stir until all ingredients are well combined. Place in the fridge until ready to serve. Step 2: Making The Buddha Bowl 1- In a bowl, place the shrimp and mix in the ground cumin, paprika, garlic, lemon juice, honey, oil, salt and pepper. 2- Let the shrimp marinate for at least 30 minutes in the fridge. 3- In a large skillet over medium-high heat, place the shrimp and marinade and cook for 2-3 minutes per side or until shrimp is cooked through. 4- In the same skillet, sauté the canned black beans while stirring using a spatula. Set aside. 5- In a large bowl (or take away box for an office lunch), first place the cooked quinoa. Top the quinoa with the tomatoes, black beans, boiled corn, shrimps. 6- When ready to eat, add the sauce and the fresh cilantro, mix, and enjoy!

Today, we are going to prepare Vegetarian Buddha Bowl. Easy, delicious and Yummmy!!!! RECIPE: https://www.cookingwithalia.com/747-vegetarian-buddha-bowl/ INGREDIENTS: Bowl Ingredients: 1/2 cup pre-cooked wheat 1 cup cherry tomatoes, halved 1 small carrot, peeled and cut into matchsticks 1 small cucumber, peeled and sliced thinly lengthwise 1/2 cup pumpkin, chopped into cubes and roasted 1/2 cup shredded cabbage 2 tablespoons pumpkin seeds 1 teaspoon sesame seeds Dressing Ingredients: 2 tablespoons sesame oil 3 tablespoons soy sauce 2 tablespoons lemon vinegar 1 tablespoon honey 1 teaspoon fresh ginger, peeled and grated 1 garlic cloves, grated 2 tablespoons cilantro, chopped 1 tablespoon sesame seeds, toasted DIRECTIONS: Step 1: Making The Dressing 1- Combine all the ingredients of the dressing in a glass jar. Close the jar and shake well until all ingredients well combine. Place in the fridge until ready to serve. Step 2: Making The Buddha Bowl 1- Prepare the pre-cooked wheat following the instructions on the box. You can replace wheat with rice or other grains. 2- In a large bowl (or take away box for an office lunch), first place the cooked wheat. Top the wheat with the vegetables: cherry tomatoes, carrot, cucumber, pumpkin, and shredded cabbage. 3- Decorate with the pumpkin seeds and sesame seeds. 4- When ready to eat, add the sauce, mix, and enjoy!

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

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