La Perle Rose Videos My Preferred videos home

Gazelle Horns (Kaab El Ghazal) are one of the most famous Moroccan cookies! Try this no-fail express recipe! INGREDIENTS: Dough: - 125 grams (1 cup) all-purpose white flour - A pinch of salt - 2 tablespoons softened butter - 2 tablespoons orange blossom water - A few tablespoons cold water Almond paste: - 150 grams almond paste (https://youtu.be/5_S7ov9R0nY) RECIPE: 1- In a large bowl, combine the flour, butter, a bit of orange blossom water, and salt. 2- Using your fingertips, mix the ingredients together. 3- Add cold water little by little, into the mixture while working the flour with your fingertips. Gather the dough into a ball. 4- If the dough crumbles, add cold water a few drops at a time until everything sticks together. 5- Knead the dough for a few minutes until it becomes soft. 6- Divide the dough into four portions, cover and let rest for 15 minutes 7- Very lightly dust a work surface with flour 8- Roll each dough portion until quiet thin 9- Lift up the dough and reposition it several times to facilitate the rolling-out. 10- For each cookie, roll 1 tablespoons of almond filling between your palms to form a sausage-like stick about 2-inches long and 1/2-inch in diameter. 11- Dust your hands with flour. Place the almond sticks horizontally in the center of the dough, allowing about 1.5 inches between each. 12- Lift the dough edge closest to you and fold it over so that it covers the almond sticks. 13 With your fingertips, gently pinch and mold each concealed almond paste into a crescent shape. Press the back of the cookies to make sure the edges are well sealed. 14- Cut out each crescent with a pastry wheel 15 Arrange the crescents about 1-inch apart on a baking sheet dusted with flour (or covered with parchment paper), 16- In the side of each cookie, prick 2 holes using a toothpick 17- Bake in the middle of a pre-heated oven to 350 F / 180 C for around 12 minutes or until the cookies have a beautiful light golden brown color.

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 Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

This savory and sweet beef tagine is a staple dish in Moroccan cuisine, often prepared in special occasions! INGREDIENTS: - For the meat base, refer to this video: https://www.youtube.com/watch?v=YWxujNdmzCE Caramelized apples (cooked separately): - 2 big apples - 1/2 a lemon - 2 tablespoons unsalted butter - 1 cup sauce from the meat tagine - 1/2 teaspoon ground cinnamon - 2 tablespoons honey - 1 tablespoon orange blossom water Decoration - sesame seeds STEPS: A- Cooking the Meat 1- Refer to this video: https://www.youtube.com/watch?v=YWxujNdmzCE B- Preparing the Apples 2- Peel the apples, quarter them, and the remove the core. Cut each quarter into two. 3- Squeeze lemon juice over the apples so they don’t turn brown. 4- In a large saucepan, on medium heat, melt the butter. 5- Add 1 cup of the tagine sauce to the butter. 6- place the apples pieces in the sauce pan. Sprinkle ground cinnamon over the apples. Cover and cook for around 15 minutes or until the apples slices are softened. 7- Once the apples are tender, add honey and orange blossom water. Gently mix the apples, set the heat to low, and cook for another 5 minutes until the sauce becomes thick and syrupy. C- Final steps 8- To serve the tagine, first plate the meat, Pour the sauce over and around the meat pieces, top with caramelized apples, and finish with a sprinkle of sesame seeds. Serve immediately with crusty bread. Hmmm… delicious. Bon appetit!

This is the base recipe for preparing the meat for sweet tagines. INGREDIENTS: - 2 pounds (1 kilo) tender beef or lamb - 2 tablespoon vegetable oil - 2 onions (grated) - 2 garlic cloves (crushed) - 1 teaspoon ground ginger - 1/2 teaspoon ground Turmeric - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 cinnamon stick - A pinch of ras el hanout (optional) - 1 tablespoon saffron water (large pinch of saffron + 1/4 cup water) STEPS: A- Preparing the ingredients 1- First, soak the saffron threads in some warm water for 10 minutes. 2- Grate the garlic cloves 3- Cut the onions in half and grate them using the large holes of the grater. Chop the leftover onion pieces. B- Cooking the Meat 4- On low heat, in a large pot, drizzle the vegetable oil. 5- Add the onions, garlic, ground ginger, turmeric, pepper, salt, a pinch of Ras El Hanout, and a cinnamon stick. Pour some saffron water and mix all the ingredients together. 6- Add the meat pieces to the pot and mix in. 7- Let the meat cook for a few minutes until all sides get a brown color, this way the spices and flavors are locked in the meat. 8- Add water to almost cover the meat, raise the heat to medium-high, cover the pot, and bring to a boil. Then lower the heat to medium and keep cooking until the meat is done. 9- Check on the tagine from time to time – just stir the meat in the sauce and add water if necessary, the meat should always be half-covered with water until it cooks. Depending on the cut, it may take 1 to 2 hours. At the end, the meat is soft and the sauce is thick. C- What's Next? 10- Check out my other recipes for sweet tagines to prepare the toppings (e.g. Tagine of Caramelized Prunes, Tagine of Apples, etc.)

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 Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

Ending the "Dinner for Two" series with a winning main dish: Shrimp Tagliatelle with Saffron Cream! INGREDIENTS: - 200 grams (7 oz) fresh shrimp + 4 large shrimp whole - 300 grams (10.5 oz) Tagliatelle - Handful of white mushrooms - 3 shallots - 2 garlic cloves - 3 tablespoons olive oil - 1/2 lemon - Salt and pepper, to taste - 1/2 teaspoon ground turmeric - Large pinch of saffron threads - 1/4 cup heavy cream - heavy cream - Decoration: chopped fresh cilantro + grated Parmesan RECIPE: Step 1 – Preparing the Ingredients 1- First, let’s clean the shrimp. Cut the heads. Squeeze the bottom of the shrimp and gently press to remove the tail. Peel the rest of the shell. Lay the shrimp down and run your paring knife along the back. Do not cut too deep. Pull out the thing gray vein. And here you have clean shrimp! Don’t forget to keep 4 shrimp whole for decoration. 2- Thinly slice the shallots. 3- Grate the garlic cloves. 4- Remove mushroom stems and thinly slice the mushroom caps Step 2 – Making the Sauce 1- Drizzle olive oil in a large pan and heat for a minute. Fry-pan the whole shrimp from both sides until they change color and become pink. 2- Once done, remove the shrimp from the pan and keep on the side for later. 3- Now, add the peeled shrimp to the same pan, a pinch of salt, pepper, and a squeeze of fresh lemon juice… cook on medium heat for a few minutes until the shrimp become pink. 4- Once done, remove the shrimp from the pan and keep on the side for later. 5- Drizzle a bit more olive oil on the same pan. Add the shallots, garlic, a little bit of salt and pepper. Stir and cook for 1 minute before adding the sliced mushrooms. Add a bit of water and cook on medium heat until the mushrooms become soft. 6- Now add the cream, a pinch of ground turmeric, and saffron… 7- Mix and cook for a few minutes. Taste your cream sauce to adjust salt and pepper accordingly. 8- Mix in the peeled shrimp to the sauce… hmmmmm Step 3 – Preparing the Pasta 1- In a large pot, pour water and a large pinch of salt. Bring to a boiling point then add the tagliatelle. Follow the cooking instructions on your pasta package. Usually it takes 10-12 minutes to cook tagliatelle. 2- Once done, remove the tagliatelle from the water and add them to the cream sauce. If you want a thicker sauce, you can add a bit of pasta water… the starch in the water will act as a glue! 3- Plate your pasta and top with chopped cilantro, freshly grated parmesan, and whole shrimp! Bon appetite!

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 Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel 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 Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

Try these easy, crispy, and delicious Salmon Yogurt Canapes! INGREDIENTS: - 150 grams Smoked salmon - 1/2 cup Greek yogurt - A handful of capers - Dill - Black pepper - Zest of 1 lemon - Warka (or phyllo dough) - Vegetable oil (for frying) RECIPE: 1- First, cut the smoke salmon into bite size chunks and place in a bowl. 2- Add lemon zest, greek yogurt, capers, pepper, and dill. Mix. Feel free to adjust the ingredients to your taste. 3- Shape each warka into a circle, and fold in half, then again in half to get a triangular shape. 4- Heat vegetable oil in a pan, and fry the warka triangles on both sides until they get a beautiful golden brown color. 5- This is homemade warka, it does make a difference in the taste… however, if you don’t have time to make it, you can use store bought spring roll pastry. 6- Place the fried warka triangles on a paper towel to absorb any excess oil. 7- Then plate them and top with the smoked salmon mixture. Finely chop some chive to use as garnish and finish with a few capers. 8- Serve immediately. Bon appetit

Let's kick off the "Dinner for Two" series that has 5 quick and easy recipes to make the best dinner ever! The first video is dessert :-) INGREDIENTS: 3 oz (90 grams) chocolate of dark chocolate (60-70% cocoa content) 1/2 cup (10 cl) heavy cream 1/2 cup + 2 tablespoons (15 cl) milk 2 egg yolks (large eggs) 2 tablespoons (30 grams) granulated white sugar 1/2 preserved lemon (rind only - either cut in large pieces to be removed from cream, OR finely chopped into small pieces to be kept in the cream) RECIPE: 1- Remove the preserved lemon pulp and slice the rind into large pieces… We are only using the rind; keep the pulp for another recipe. 2- Chop the dark chocolate into small pieces of love! 3- Separate the egg yolks from the egg whites… for this recipe, we only need egg yolks, use the egg whites for breakfast the next day! 4- Add the sugar to the egg yolks, and whisk together until smooth. Pour the milk and heavy cream in a saucepan, and cook on medium heat until they reach a boiling point 5- Add a little bit of the milk-cream mixture to the egg yolk mixture, and whisk quickly. Keep adding the hot mixture little by little and whisking until all is combined. If you add the hot liquid at once to your egg yolks, you will end up cooking them into scrambled eggs… so be careful! 6- Pour back the mixture in the saucepan, and cook on low heat for around 10 minutes. 7- Do not go anywhere… stay close and keep stirring with a wooden spoon constantly. The mixture should never boil, it has to stay below 85 C degrees. If it gets too hot, remove from the heat for a few seconds then bring it back. 8- The cream is ready when it becomes thick, and leaves a path on the back of spoon when your draw your finger across. Congratulations! You just made Crème Anglaise.. 9- Pour the cream through a sieve over the chocolate. Whisk. Congratulations! Now you just made Chocolate heaven. 10- Add the preserved lemon rinds to the chocolate cream and let infuse for at least 30 minutes. Then remove them. 11- or.. if you are adventurous, instead of big pieces, finely chop the preserved lemon rinds into small pieces, and keep them in the cream as a surprise! 12- Pour the chocolate cream into cups and refrigerate for at least 1 hour (or better, overnight) Bon appetit!