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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

SO honoured to be on the cover celebrating @voguearabia’s 5th Year Anniversary alongside these trailblazing women @nadine.nassib.njeim @aminamuaddi celebrating unity, womanhood & solidarity ✊🏽✊🏽✊🏽 #VogueArabiaTurns5 thank you @mrarnaut for bringing us together 🙏🏽🙏🏽🙏🏽 💃 Outfit Details 💃 Look 1 - Dress: Dolce & Gabbana | Jacket: Nour Hammour | Necklaces: Chopard Look 2 - Trench Coat: Benchellal | Shoes: Versace| Fishnet Band: Demure Amsterdam Earrings: Saint Laurent Editor-in-Chief: @mrarnaut Photography: @tommunrostudio Style: @aminejreissaty Hair: @ilhammestour Makeup: @naimabremer Set designer: @laurenhaslam Junior fashion editor: @mohammadhazemrezq Creative producer: @lauraprior_ Interviews: @mrarnaut, @catminthe, @nadineelchaer

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

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

RECIPE: https://www.cookingwithalia.com/955-chocolate-tart/ INGREDIENTS: For the tart crust 125g (1/2 cup) unsalted butter, at room temperature 80g (1/2 cup + 2 1/2 tablespoons) powdered sugar 1/4 teaspoon salt 1 teaspoon vanilla extract 1 medium egg 30g (1/3 cup) almond powder 250g (1 1/2 cups + 1 tablespoon) all purpose flour For the tart filling 150g (5.3 ounces) dark chocolate (65% cocoa content) 140g (2/3 cup) unsalted butter 3 tablespoons heavy cream (35% fat content) 50g (1/2 cup) unsweetened cocoa powder 4 eggs 2 tablespoons honey 120g (2/3 cup) light brown sugar 1 teaspoon ground cinnamon DIRECTIONS: Step 1: Preparing the crust 1- In a large bowl, combine the butter, powdered sugar, salt and vanilla extract using a whisk. 2- Add the the egg, then whisk to combine. 3- Add the almond powder and flour, then combine with your hands to form a dough. 4- Cover the bowl with plastic wrap and refrigerate for 30 minutes. 5- Lightly flour your work surface, then roll out the dough to a 3mm (1/8-in) thickness. 6- Place the dough in an 23cm (8-in) pie plate and cut out any excess dough that is hanging off the dish. Freeze the crust for 15 minutes. 7- Preheat the oven to 160°C / 320°F. 8- Bake the crust for 25 minutes, then set it aside to cool. Step 2: Preparing the filling 9- Place a large heatproof bowl over a saucepan filled with boiling water. Add the butter and chocolate. 10- Whisk the mixture until the chocolate is fully melted. 11- Add the heavy cream and mix to combine. 12- Sift the cocoa powder into the bowl, and whisk until the mixture is smooth. 13- In a separate bowl, whisk together the eggs, honey and sugar. 14- Add the egg mixture to the chocolate mixture and continue whisking over low heat for 2 minutes. Turn off the heat, add the ground cinnamon and whisk to combine. 16- Pour the filling in the cooked crust, then baked for another 10 minutes. Allow the tart to cool completely before serving.

RECIPE: https://www.cookingwithalia.com/943-quince-jam/ INGREDIENTS: 600g (1.3 pounds) quince 700ml (3 cups) water 2 tablespoons lemon juice, divided 250g (1 1/4 cups) white granulated sugar For serving Bread or crackers DIRECTIONS: 1- Wash, peel and remove the core and seeds of the quince, then cut it into small pieces. Place the quince in a large bowl filled with water and 1 tablespoon of lemon juice to prevent oxidation. 2- Strain the quince and place it in a large pot. Add the sugar, water, and remaining tablespoon of lemon juice. 3- Bring the water to a boil, then cook for 60 minutes or until the quince is tender. 4- Mash the quince using a fork or potato masher making sure to leave some large pieces intact. 5- Place the jam in sterilized jars and close them tightly. 6- Bring a large pot of water to a boil. Carefully add the jam jars, then cook for 7 minutes. Remove the jars from the pot and set it aside on your kitchen counter to cool. Serve with bread or crackers.

RECIPE: https://www.cookingwithalia.com/942-quince-paste/ INGREDIENTS: 1kg (2 pounds) quince 500ml (2 cups) water 2 tablespoons lemon juice, divided 300g (1 1/2 cups) granulated white sugar (to taste) For decoration Granulated white sugar (optional) DIRECTIONS: 1- Wash, peel and remove the core and seeds of the quince, then cut it into medium pieces. Place the quince in a large bowl filled with water and 1 tablespoon of lemon juice to prevent oxidation. 2- Strain the quince, then place it in a large pot. Add the water and the remaining 1 tablespoon of lemon juice. Bring the mixture to a boil, then cook for 30 minutes or until the quince is soft. 3- Strain the quince while it is hot, then place it in a bowl. Blend using a hand blender until the mixture is smooth. 4- Place the quince paste in a large saucepan over medium heat. Add the sugar, then cook while stirring with a wooden spoon for 40 minutes until the mixture thickens. 5- Pour the mixture into a 19cm x 15cm (7.5in x 6in) rectangular mold lined with baking paper. Use a spatula to smooth the surface of the paste. 6- Cover the surface of the paste with plastic wrap, making sure that the plastic comes in direct contact with the paste. Set it aside on the kitchen counter to dry overnight. 7- Remove the paste from the mold, then cut it into 2cm (2/3 in) squares. Optionally roll the squares in sugar, then serve. Store leftovers in the fridge for up to 2 weeks.