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Here we go again with another easy family diner idea! Made in collaboration with @Panzani.maroc, this recipe is personally one of my favorites! These yummy tagliatelle are mixed with a heavenly mixture: smoked salmon, capers and white sauce. Try making this recipe and trust me, you won't get enough of it and it'll only make you want more! RECIPE: https://www.cookingwithalia.com/760-smoked-salmon-tagliatelle-tagliatelle/ INGREDIENTS: 6 rolls of Panzani Tagliatelle 250 grams smoked salmon, cut into bite size pieces 1/4 cup capers, drained 2 tablespoons olive oil 1/2 white onion, finely chopped 2 garlic cloves, grated 3/4 cup heavy cream 2 tablespoons freshly chopped dill, plus more for garnish Pepper, to taste DIRECTIONS: 1- In a large pot, add the water and salt. Bring to a boiling point. 2- Add the Panzani tagliatelle rolls and cook for 10 minutes. Once ready, drain the pasta from water and reserve 1/4 cup of the pasta water for later. 3- In a large pan over medium heat, heat the olive oil. Add the onion, garlic and cook for 2 minutes until soft. 4- Add the heavy cream and continue cooking for 3 minutes until the cream thickens. Season with a pinch of pepper. 5- Add the smoked salmon pieces, capers, and half of the chopped dill. Cook the salmon until it is warmed for about 2 minutes. Pour the sauce over the tagliatelle pasta and gently mix using a spatula until it is completely coated and well combined. Add ¼ cup pasta water if the sauce is too thick. 6- Garnish with more dill and Serve immediately.

Dinners are my favorite time of the day, especially when all the family is gathered around a delicious meal! This Linguine recipe with seafood made in collaboration with @Panzani.maroc will pleasantly surprise everyone at the dinner table! Being a fancy-looking recipe yet a very easy one, it's a very consistent meal that will make everyone's mouth water! RECIPE: https://www.cookingwithalia.com/759-linguine-frutti-di-mare-linguine/ INGREDIENTS: 250 grams (8.8 oz) panzani linguini Pasta 150 grams (5.2 oz) peeled small shrimp 150 grams (5.2 oz) large whole shrimp 150 grams (5.2 oz) mussels, peeled 2 mussels with shells for garnish, rinced and cooked (any opened mussel to discard) 4 tablespoons olive oil 1 small zucchini, cut into thin slices 1 small white onion, finely chopped 50 grams (1.7 oz) cherry tomatoes, bruised 50 grams (1.7 oz) unsalted butter 2 garlic cloves, grated 1 teaspoon dried thyme 80 milliliters (1/2 cup) water Zest of 1/2 lemon 1/2 lemon 2 tablespoons finely chopped fresh parsley Salt and pepper, to taste DIRECTIONS: 1- In a large pot of salted boiling water, cook linguine pasta for about 8 to 10 minutes. Once ready, drain and reserve 1/2 cup of the pasta cooking water for later. 2- In a medium pan, add 1 tablespoon of olive oil and heat over medium heat. Add the zucchini slices and cook from each side until they become lightly golden. Remove from the pan and set aside. 3- In a large bowl, wash the mussels under running water and pull off the hairy 'beard' that sticks out from the mussels, if it has one. 4- In a large pan, add 2 tablespoons of the olive oil and heat over medium heat. Add the shrimps, the cleaned mussels, salt, pepper and cook for 2 minutes. Remove the sea fruits from the pan and set aside. 5- In the same pan, add the remaining tablespoon of olive oil, onion, garlic, salt and pepper and cook until soft for 5 minutes. Add the butter, thyme, cook and stir constantly using a spatula for about 1- 2 minutes. Pour in the water, lemon zest and squeeze in a touch of lemon juice to get more freshness to the sauce then bring to a simmer. 6- Add the cooked sea fruits, linguini pasta and parsley to the butter sauce and gently mix until it is completely coated and well combined. 7- Add a little of the pasta cooking water if needed to thin the sauce. 8- In a preheated grilling pan over medium heat, drizzle with olive oil, place the large shrimps and grill from each side for 2 minutes until they become pink. leave it to cool down then remove all of the shell except for the part that is around the tail and the head. 9- Garnish the linguini pasta with the grilled shrimps, zucchini, glazed cherry tomatoes, mussels and fresh parsley finely chopped. Serve immediately with a quarter of lemon on the side if desired.

Let's prepare a popular Moroccan Cookie, It's Fekkas!!! RECIPE: https://www.cookingwithalia.com/757-feqass-cookies/ INGREDIENTS: 125 grams (9 tablespoons) butter, at room temperature 100 grams (a little less than 1/2 cup) powdered sugar, sifted Pinch of salt 1 teaspoon vanilla extract 125 grams (4.4 oz) chopped raw almonds 350 grams (2 3/4 cup)) all-purpose white flour 1 medium egg DIRECTIONS: 1- In a large flat plate, place the butter, powdered sugar, and pinch of salt, then mix together using a spatula (or yours hands) until the butter becomes creamy. 2- Add the egg, vanilla extract, and chopped raw almonds. Continue mixing until the mixture becomes homogeneous and well combined. 3- Add the flour little by little and mix well using a spatula (or your hands) until a smooth dough is formed. The goal is not to over knead the dough. Draw a line with the tip of your finger through the length of the dough to check if it is ready, your finger must leave waves in the line. 4- Divide the dough in half, roll each half into a long cylinder (30x 4 cm / 12 x 1,5 inches ). Cover the cylinders with a plastic wrap. Make sure to make a knot on both ends. Place the cylinders in the freezer for at least 1 hour before using them. 5- Once frozen remove the plastic wrap. Using a very sharp knife, cut the frozen cylinders into equal coins of 0.5 cm / 0,2 inches thickness. 6- Place the cookies on a baking sheet covered with parchment paper. Bake the cookies in a preheated oven at 180°C (356°F) for 20 minutes until they turn golden. 7- Let the cookies cool down completely before tasting. As they cool down, they become crunchy. Note: You can freeze the cylinders up to 2 months in the freezer and pull them out of the freezer before using them.

Hair loss and hair balding is something women don’t talk about, but it’s time we did. I have dealt with hair balding since my 20s. Most recently, I had a really scary incident that made me go into overdrive to see what can help with hair growth and stop hair loss. I always hope to share the best tips on all things beauty, business, fashion and life! Love you guys xx. BLOG INFO: My Experience with Hair Loss and the Best Treatments https://hudabeauty.com/hair-loss-causes-best-treatments/ PRODUCTS: Viviscal Max Strength Tablets https://www.viviscal.co.uk/shop/viviscal-max-strength-tablets Hairmax Ultima 12 Laser Comb https://hairmax.co.uk/products/ultima-12-lasercomb?variant=8680022474851 Glo Pro Microneedling Regeneration Tool https://www.cultbeauty.co.uk/beautybio-glopro-microneedling-regeneration-tool.html Aveda Invati Advanced Scalp Revitalizer https://www.aveda.co.uk/product/20192/54392/hair-care/all-hair-care/invati-advanced-scalp-revitalizer#/shade/150_ml

Are you looking for easy and delicious dinner recipe ? 🤔🤔 Panzani Maroc and I are here to bring out the Italian chef in you with this Chicken Pesto Pasta chicken recipe! The pesto sauce is homemade and you can easily make it as we used nuts instead of pine nuts which can be hard to find! Try it and do not forget to send me pictures! RECIPE: https://www.cookingwithalia.com/754-chicken-pesto-pasta/ INGREDIENTS: For the pasta: 250 grams (17.6 oz.)Panzani penne pasta Salt Water For the chicken: 250 grams (8.8 oz.) chicken breast 2 tablespoons olive oil 1/2 teaspoon ground ginger 1 garlic clove, grated Salt and pepper, to taste For Pesto sauce: 35 grams (1 cup) fresh basil 35 grams (1 oz.) parmesan cheese, grated 7 walnut halves 2 garlic cloves, peeled 118 milliliters (1/2 cup) olive oil Salt and pepper, to taste For the veggies: 200 grams (7 oz.) broccoli, cut into small florets 1 medium red pepper, cut into small cubes 2 medium zucchini, cut into slices 1 garlic clove, grated 2 tablespoons olive oil 500 milliliters (2 cups) whole milk 3 tablespoons cornstarch 1 tablespoon chopped chives salt and pepper, to taste For garnish: 50 grams parmesan cheese, grated Fresh basil leaves DIRECTIONS: Step 1: Preparing the pasta 1- In a large pot of salted boiling water, cook the penne pasta for about 8 to 10 minutes. Once ready, drain and set aside. Step 2: Preparing the chicken 2- In a large pan, add the olive oil and heat over medium heat. Add the chicken breast, ginger, minced garlic, salt, pepper, and cook on each side for 5 minutes until golden brown. Set aside. Step 3: Preparing the pesto sauce 3- In a food processor, add the basil leaves, parmesan cheese, walnut halves, garlic cloves, salt and pepper. 4- Drizzle the olive oil into the mixture and process until blended. 5- Transfer the pesto sauce to a glass container and refrigerate until ready to use. Step 4: Preparing the vegetable sauce 6- In a saucepan over medium heat, boil some water with a pinch of salt, and cook the broccoli for 6 minutes. The broccoli should be lightly tender when tested with a fork. 7- Sieve the broccoli from water, place it in a large bowl, and set aside. 8- In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the garlic and stir constantly using a spatula for 30 secondes. Add the red pepper, zucchini, broccoli florets, chives, salt and pepper, and cook for another 3 minutes until they begin to soften. 9- In a large bowl, whisk together milk and cornstarch until well combined. Pour the milk mixture over the cooked vegetables, cook and stir constantly until the sauce thickens. 10- Add 4 tablespoons of pesto sauce into the creamy sauce with vegetables and stir until well combined. Pour the sauce over the penne pasta and gently mix until it is completely coated. 11- Slice the chicken breast into strips and top over the pasta. Garnish with parmesan cheese and fresh basil if desired. You can serve the pasta with pesto sauce or it can be kept in the fridge for up to two weeks.

Nothing beats a delicious creamy Mac and Cheese for a cozy family dinner! This quick and easy recipe will surely please everyone! If you haven't already, make sure to check this recipe that I prepared in collaboration with @panzani.maroc ! Even Maya couldn't resist it, so how can you? RECIPE: https://www.cookingwithalia.com/755-baked-mac-and-cheese/ INGREDIENTS: 250 grams (8.8 oz) Panzani Chifferini Pasta 250 milliliters (1 cup) milk 3 tablespoons olive oil 2 tablespoons cornstarch 1 pinch of ground nutmeg Salt and pepper, to taste 100 grams (3.5 oz) cheddar and gruyere cheese, grated For garnish: 50 grams (1.7 oz) cheddar cheese, grated 2 tablespoons fresh parsley, chopped DIRECTIONS: 1- In a large pot of salted boiling water, cook the chifferini pasta for about 8 to 10 minutes. Once ready, drain and set aside. 2- In a large saucepan over medium heat, add the olive oil, whisk in the cornstarch, nutmeg, salt and pepper. cook for about 1 minute until lightly browned. 3- Gradually add in the milk and whisk for about 5 minutes until the sauce thickens. 4- Remove the sauce from the heat, and stir in cheddar and gruyere cheese. 5- Pour the sauce over the chifferini pasta and gently mix until it is completely coated and well combined. Season with salt and pepper if needed. 6- Divide the chifferini pasta mixture into 6 equal parts, pour it into individual ramekins and garnish with the remaining cheddar cheese. 7- In a preheated oven at 180 °C, bake the mac and cheese for 20 minutes until golden brown. 8- Remove the mac and cheese from the oven, garnish with chopped parsley. Allow to cool 10 minutes before serving.

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

Mona and I have been using KETO for the last year and it’s literally changed our bodies! It’s not as hard as you think. We’ll share simple steps you can take to jumpstart your KETO journey. I always hope to give you guys the best tips on all things beauty, business, fashion, and life! Love you guys xx! اتّبعت ومنا نظام الكيتو الغذائي لسنة وقد غيّر هذا النظام جسمينا بشكل ملحوظ! ليس بالصعوبة التي تظنينها. نشاركك في هذا الفيديو الخطوات التي ستساعدك على الانطلاق بنظام الكيتو. آمل أن أقدم لك دائماً أفضل النصائح في ما يتعلّق بالجمال والعمل والموضة والحياة! أحبكم RELATED VIDEO: How I lost 15 lbs fast: https://youtu.be/ZmxsEQYgB0E BLOG INFO: https://hudabeauty.com/keto-diet/ LET’S BECOME FAMILY! SNAP: HudaBeauty صفحة سناب شات BLOG: http://hudabeauty.com المدوّنة الالكترونيّة INSTA: http://instagram.com/hudabeauty صفحة الانستقرام FB: http://facebook.com/hudabeauty صفحة الفايسبوك TWITTER: https://twitter.com/hudabeauty صفحة التويتر