Howto & Style

Recette sur le site: https://www.cookingwithalia.com/673-smiling-face-sablee-with-jam/ INGREDIENTS: Sablee dough (Sable dough video: https://www.youtube.com/watch?v=K18i1SdavwI) 150 grams jam of your choice STEPS: 1- Preheat your oven to 170 ° C. On a sheet of parchment paper, spread your dough with a dough roll about 2-3mm thick. 2- Using a 8cm diameter mold in the shape of a face, cut dough circles, and using a simple cookie cutter, cut the same quantity of dough discs. (For faces, we can cut the eyes with a round cookie cutter and with a knife we ​​cut the mouth). Place on a plate. 4- Bake for about 15 minutes until your dough is golden brown. 5- Let the sablee cool down. Place jam in the center of a biscuit without holes, then place the smiling face biscuit on top and press lightly to spread the jam and paste the two cookies.

Today, we are making one of the basics of pastry, la pate sablee or shortcrust pastry, to use for cookies or pies! RECIPE: https://goo.gl/vcNXhB INGREDIENTS: 150 grams butter, at room temperature 90 grams icing sugar 30 grams almond powder 1 egg, at room temperature A pinch of salt 1 teaspoon vanilla sugar 300 grams flour DIRECTIONS: 1- In a bowl, place the butter, icing sugar, almond powder, vanilla sugar and salt, using a spatula, mix everything together. 2- Add the egg and mix to incorporate until you have a homogeneous mixture. 3- Add the flour and mix just enough to obtain a smooth paste. 4- Cover the paste with plastic wrap and reserve for 1 hour in the refrigerator before using.

Aujourd’hui, je vous propose une des recettes de base de la pâtisserie, la pâte sablée, une recette friable à souhait, a utiliser en biscuit ou pour vos tartes! RECETTE: https://goo.gl/tuSd4r INGREDIENTS: 150 grammes beurre, pommade 90 grammes sucre glace 30 grammes poudre d'amandes 1 œuf, à température ambiante Une petite pincée de sel 1 cuillère à café sucre vanillé 300 grammes farine DIRECTIONS: 1- Dans un bol, placez le beurre et ajoutez-y le sucre glace, la poudre d'amandes, le sucre vanillé et le sel. A l'aide d'une maryse, mélangez le tout ensemble. 2- Ajoutez l'oeuf et mélangez pour l'incorporer jusqu'à ce que vous ayez un mélange homogène. 3- Ajoutez la farine et mélangez juste ce qu'il faut pour obtenir une pâte homogène. 4- Recouvrez la pâte de film alimentaire et réservez 1 heure au réfrigérateur avant d'utiliser.

Episode 1260 | 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

Hello, today we are going to prepare the favorite dish of my cat and me: Sardines Moroccan style. RECIPE: https://goo.gl/d9sqiq INGREDIENTS: 1 Kilo of sardines, cleaned and cut into filets 2 tomatoes, sliced 1 oinon, sliced For the chermoula: ½ a bunch of parsley, chopped ½ a bunch of coriander, chopped 2 cloves of garlic, grated ½ tsp sweet paprika 1 tsp ground cumin 1/4 teaspoon chili, chopped A few threads of saffron A thumb-sized bit of ginger, peeled 1 ripe tomato, grated Juice of 1 lemon Pinch of salt 4 tbsp olive oil DIRECTIONS: Step 1: Preparing the Charmoula 1- In a bowl, place all the charmoula ingredients and mix until well integrated. You should get a smooth thick marinade. Step 2: Marinating the Fish 1-Clean the fish 2- Save some charmoula for the tomatos and onions. Put the flat opened sardine fillets in a large bowl and cover with the chermoula. Turn to coat a couple of times. 3- Lift the sardines one at a time from the marinade and place the fish in a baking pan. Step 3: Baking the Fish 1- Preheat the oven to 360 F / 180 C. 2- Slice the tomato and onions into thin slices and place in the charmoula bowl, mix well. 3- On a baking pan covered with parchement paper, place the slices of the tomato and onion and top with the fish. 4- Place the fish in the oven and bake for 35-40 minutes or until done (you can test the fish meat, it should be cooked and soft). Do not overbake or the fish will become dry. Serve immediately.

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

Hello! Today we are going to make one of my favorite desserts: Flan! RECIPE: https://goo.gl/kz7pdR INGREDIENTS: Custard: 500 ml of milk 1/2 can (200 grams - 7oz.) sweetened condensed milk 3 large eggs The zest of an orange 1 teaspoon ground cardamom A pinch of salt Caramel: 200 grams of granulated sugar Other: Boiling water DIRECTIONS: Step 1: Prepare the caramel 1- In a skillet over medium heat, place the sugar. 2- Cook the sugar until you get a slightly brown liquid caramel. Do not stir it at first, touch it at first, the sugar will melt all by itself until it becomes liquid. Make sure that the color of the caramel is not too dark otherwise your caramel will be burned. 3- Pour the caramel into a mold and divide it evenly to cover the entire bottom of the mold. Step 2: Prepare the custard 4- Preheat your oven to 180 °C. In the same pan where you have prepared the caramel, pour the milk and place it on medium heat, bring the milk to a boil. 5- In a bowl, place eggs, orange zest, vanilla extract and salt and whisk together. 6- Add the sweetened condensed milk and mix again. 7- Add the hot milk to the bowl while stirring until you have a smooth mixture. 8- Pour the preparation in the mold on the caramel. Step 3: Cook the custard 9- Place the mold containing the custard in a larger mold and place them in the hot oven. 10- Pour boiling water into the large mold until half the height of the custard mold. 11- Cook the custard for about 1 hour until it has a golden surface and shiny center, if you insert a knife, it should come out clean. 12- Remove from the oven and the water mold and let rest in room temperature. 13- Place the custard in the refrigerator for at least 4 hours. 14- At the time of serving, insert a thin knife into the edges of the mold and separate the custard from the sides of the mold then place a plate on the top of the mold and turn it upside down. 15- Carefully remove the mold and serve.

Bonjour! Aujourd'hui, nous allons preparer l'un de mes desserts préférés: le Flan! RECETTE: https://goo.gl/qQ8VB4 INGREDIENTS: Flan: 500 ml de lait 1/2 boîte (200 grammes) de lait concentré sucré 3 oeufs Le zeste d'une orange 1 cuillère à café d'extrait de vanille Une pincée de sel Caramel: 200 grammes de sucre granulé Autre: Eau bouillante DIRECTIONS: Etape 1: Préparer le caramel 1- Dans une poêle sur feu moyen, placez le sucre. 2- Laissez cuire le sucre jusqu'à ce que vous ayez un caramel liquide d'une couleur légèrement brune. Me le remuez pas au début, le sucre va fondre tout seul jusqu'à ce qu'il devienne liquide. Veillez à ce que la couleur du caramel ne soit pas trop sombre sinon votre caramel sera brûlé. 3- Versez le caramel dans un moule et répartissez-le uniformément pour couvrir tout le fond du moule. Etape 2: Préparer le flan 4- Préchauffez votre four à 180 ° C. Dans la même casserole ou vous avez préparez le caramel, versez le lait puis placez la sur feu moyen, portez le lait à ébullition. 5- Dans un bol, placez les oeufs, les zestes d'orange, l'extrait de vanille et le sel et à l'aide d'un fouet mélangez ensemble. 6- Ajoutez le lait concentré sucré et mélangez à nouveau. 7- Ajoutez le lait chaud au bol tout en remuant jusqu'à ce que vous ayez un mélange homogène. 8- Versez la préparation dans le moule sur le caramel. Etape 3: Cuire le flan 9- Placez le moule contenant le flan dans un moule plus grand et placez-les dans le four chaud. 10- Versez de l'eau bouillante dans le grand moule jusqu'à la moitié de la hauteur du moule contenant le flan. 11- Cuisez le flan pendant environ 1 heure jusqu'à ce qu'il ait une surface dorée tout en restant tremblotant au centre, mais si vous y insérez un couteau, il sortira propre. 12- Retirez du four, puis le flan de l'eau chaude et laissez reposer à température ambiante. 13- Placez le flan dans le réfrigérateur pendant au moins 4 heures. 14- Au moment de servir, insérez un couteau fin dans les bords du moule et séparez le flan des côtés du moule puis placez une assiette sur le dessus du moule et retournez le flan. 15- Retirez délicatement le moule et servez.

Surprise your family and friends with this delicious light and healthy recipe made from eggplant and Warka that we have prepared in collaboration with @CarrefourMaroc and do not forget to tell me what you think! RECIPE: https://goo.gl/EmGbBD INGREDIENTS: For the candied eggplant: 1 teaspoon Chili Paste Carrefour 5 Dried Tomatoes Carrefour 2 eggplants, cut into cubes 1 tomato, grated 4 tablespoons olive oil 2 garlic cloves 1/2 teaspoon salt, according to taste 1 teaspoon cumin 1 teaspoon paprika For the trays: 250 grams (8.82 oz) pastilla sheets DIRECTIONS: Step 1: Prepare the candied eggplant 1- In a frying pan over medium heat, heat the oil and add the eggplant. 2- Cook for 5 minutes, stirring regularly until the eggplant cubes are golden brown. 3- Add garlic and salt and cook, crushing everything for 3 minutes. 4- Add the grated tomato, mix and add the cumin, paprika and Chili Paste Carrefour . 5- Cook for about 5 minutes until it reduces. 6- Remove from the heat, cut the Dried Tomatoes Carrefour into small cubes, then add them to the candied eggplant and mix. Step 2: Form the trays 7- Using a cutter of 8 cm in diameter, cut discs in the pastilla sheets. 8- In the cavities of a muffin pan, place two discs of pastilla sheets, then bake in a preheated oven at 180°C for about 10 minutes until the trays are golden brown. 9- Once out of the oven, let cool a little, then remove the trays from the mold and garnish with the candied eggplant. Sprinkle with chopped coriander and serve immediately.