Howto & Style

Check out these easy and amazing cookies. RECIPE: https://www.cookingwithalia.com/823-gazelle-horns-with-chocolate-cornes-de-gazelles-au-chocolat/ INGREDIENTS: Dough: 1 cup (125 grams) all-purpose white flour 1 tablespoon powdered sugar 1 1/2 tablespoons (20 grams) unsweetened cacao powder 2 tablespoons (30 grams) butter 3 tablespoons orange blossom water 2 tablespoons water Almond Paste: 250 grams ( 8.8 oz) almond paste 100 grams (3.5 oz) dark chocolate, chopped 3 pebbles Arabic gums + 1 teaspoon powdered sugar (optional) Shaping Ingredients: 1 egg white DIRECTIONS: Preparing the dough: 1- In a large bowl, sift the flour and the cacao powder. Add the butter and combine the mixture with water and orange blossom water. 2- Mix the ingredients together until you get a smooth dough. Cover the dough with plastic wrap and let it rest 1 hour. Preparing the almond paste: 3- Mix the Arabic gum pebbles and powdered sugar. Using the bottom of a cup, crash them until you get a powder. 4- In a bowl, place the almond paste. Add the chopped dark chocolate and the arabic gum powder. Combine well until all the ingredients are well incorporated. 5- Roll the paste into small sausage-like sticks that weight 16 grams each. Assembling of the gazelle horns: 6- Very lightly dust your work surface with flour. 7- Cut the dough into 4 pieces and roll each dough portion until quiet thin. 8- Lift up the dough and reposition it several times to facilitate the rolling-out. 9- Place the almond sticks horizontally in the center of the dough and leave space between them. 10- Lift the dough edge closest to you and fold it over so that it covers the almond sticks. Shape them in crescents and cut out each one of them with a pastry wheel. 11- Place the gazelle horns on a baking pan covered with parchment paper and cover it with a clean towel. Let it rest overnight. 12- Prick 3 little holes in the bottom of th crescent with a needles so when they bake they don't puff. 13- Brush the gazelle horns with the egg white. 14- Bake in a preheated oven to 160 C. / 340 F for around 15 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

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/821-baked-fish-in-salt/ INGREDIENTS: 1 seabass fish (600 grams / 1.3 lbs) with scales, gutted 3 egg whites 2 kg (4.4 lbs) rock salt A handful of fresh cilantro 1 lemon, sliced Roasted vegetable of your choice Mayonnaise Carrefour Bio DIRECTIONS: 1- In a large bowl, place the rock salt and mix with the egg whites. 2- Cover a baking dish with parchment paper. Spread half of the salt mixture over the parchment paper to create a bed of salt then place the fish on top of it. 3- Stuff the sea bass with fresh cilantro and lemon slices. 4- Cover the fish completely with the rest of the salt mixture. 5- Bake in a preheated oven at 180 °C / 350 °F for 20 minutes and until the salt gets a light color. Note: For every extra 150 grams of fish add 5 more minutes of baking (example: 600gr = 20mins, 750gr = 25mins, 900gr = 30mins, etc.) 6- Remove from the oven and let stand for 10 minutes. 7- Crack the salt crust at the head and tail of the fish, then continue cracking lengthwise on the side of the fish. Gently remove the top layer of salt. Remove and discard the skin from the top of the fish and carefully transfer the top fillet to a platter. 8- Serve with roasted vegetables and Carrefour Bio Mayonnaise.

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/818-harcha/ INGREDIENTS: 500 grams (2 1/2 cups) fine semolina 1 1/2 teaspoon salt 1 teaspoon white granulated sugar 1/2 teaspoon baking powder 100 ml vegetable oil 350 ml water DIRECTIONS: 1- In a large bowl, combine all the dry dough ingredients: the fine semolina, salt, granulated sugar, and baking powder. Mix by hand until all ingredients are well incorporated. 2- Add the vegetable oil, and continue mixing until all ingredients are well coated and the mixture has a sandy texture. 3- Add water, little by little, while mixing. The goal is to get butter that has a texture similar to porridge. 4- Let the dough rest for 5 minutes. 5- On medium heat, warm up a nonstick pan. 6- Dust the pan with semolina and place the dough mixture, shape it into a circle with medium thickness, and dust it again with semolina. 7- Cook the first side for 7 minutes then flip the harcha and continue cooking the second side for another 7 minutes, until both sides have a beautiful golden color. 8- Serve immediately, warm, with honey, goat cheese, or any filling of your choice!

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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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