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Are you looking for an easy Ramadan soup recipe? Try the Asian-style chicken soup developed in collaboration with @ carrefour.Maroc, it is quick to prepare and you are sure to like it! Try it out and tell me what you think. Recipe details: https://www.cookingwithalia.com/886-asian-chicken-soup/ INGREDIENTS: For the Vermicelli: 100g Vermicelles de Haricot Mungo CARREFOUR 1/2L boiling water For the Soup: 125g chicken breast, cubed 3 zucchinis, cubed 3 carrots, cubed 3 green onions, cubed 1 tablespoon fresh ginger, minced 1 garlic clove, minced Salt and pepper to taste 2 tablespoons olive oil 1L water For Serving: 2 tablespoons dark soy sauce 2 tablespoons coriander, minced DIRECTIONS: 1. Place a large pot over medium heat. Add olive oil, green onions, garlic and ginger, then cook for 1 minute. 2. Add chicken and cook for 3 minutes. 3. Add carrots and zucchini, season with salt and pepper then cook for 5 minutes. 4. Add water, cover the pot and cook for 20 minutes. 5. Place the Vermicelles de Haricot Mungo in a heatproof bowl, cover with boiling water and soak for 10 minutes. Drain and cut the noodles into 5cm pieces using scissors. 6. Add the vermicelli and soy sauce in the pot, stir and cook for 5 minutes. Serve hot with a sprinkling of coriander.

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

Looking for an easy Ramadan meal? Try this Mini Salmon Quiche with Cheesy Sauce that I have developed in collaboration with @panzani.maroc, they are super quick to make and very delicious! Try it and let me know what you think. Recipe details: https://www.cookingwithalia.com/879-mini-salmon-quiches-with-cheesy-sauce/ INGREDIENTS: 3 tablespoons 4 cheese Panzani sauce 8 ready-to-use quiche crusts 50gr of smoked salmon cut into bite-sized pieces 1 tablespoon chopped dill + more for serving 2 eggs 1/2 teaspoon garlic powder 1/2 teaspoon of salt 1/2 teaspoon of pepper DIRECTIONS: 1. In a bowl, beat the egg. Add the Panzani 4 Cheese cheese sauce, salt, pepper and garlic powder. Mix to combine. 2. Place the pie crusts on a parchment lined baking sheet and fill halfway with the cheese sauce mixture. Add the smoked salmon and dill, fill with more cheese sauce, then bake in a preheated oven to 180° celsius for 15-20 minutes until the egg mixture is set and the crust is golden brown. 3. Sprinkle the quiches with dill and 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

Check out the amazing Chicken and Almond Soup in collaboration with Riad Elegancia: https://www.riadelegancia.com/en/ RECIPE: https://www.cookingwithalia.com/871-chicken-and-almond-soup/ INGREDIENTS: 1 small whole chicken (about 1kg or 2lb) 3 leeks, chopped 1 red onion, diced 150g (1 cup) almonds, blanched and peeled 2 tablespoons parsley, chopped 6 quail eggs, boiled 2 tablespoons olive oil 1 tablespoon butter Salt and pepper to taste Pinch of saffron 1L (4 cups) water For the flour mixture 2 tablespoons flour 120ml (1/2 cup) water DIRECTIONS: 1- In a pot over medium heat, melt the butter. Add the olive oil and leeks, then sauté for 5 minutes. 2- Add the onions then cook for 5 minutes. 3- Season with salt and pepper. Cover with water then add the chicken and almonds. Cover the pot and cook for an hour or until the chicken is cooked through. 4- Remove the chicken from the pot and shred it. 5- Whisk together the flour and water then add the mixture to the pot. Mix to combine then cook for 15 minutes while stirring frequently. 6- Add the parsley, shredded chicken meat, quail eggs and saffron. Cook for another 5 minutes then serve warm.

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

This is a memory I will cherish forever. She is truly my best friend, my baby. If you want to make these Lemon Blueberry Rolls, the recipe is on my website here: https://www.laurainthekitchen.com/recipes/lemon-blueberry-rolls/ 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

Fennel Soup / حساء البسباس RECIPE: https://www.cookingwithalia.com/869-fennel-soup/ INGREDIENTS: 1 fennel, sliced 5 celery stalks, chopped 1 leek, sliced 1 medium potato, peeled and diced A pinch of saffron threads 250 ml (1 cup) milk 1 tablespoon butter Salt and pepper, to taste 1L (4 cups) water For decoration Chopped walnuts Pennyroyal min DIRECTIONS: 1- In a large pot over medium heat, melt the butter. Add the fennel and the leeks, and sauté for 1 minute. 2- Add the potato slices and cook for 5 minutes. Then add the celery stalks and cook for another 3 minutes. 3- Season with salt, pepper, and saffron. 4- Add water, cover the pot and simmer for 20 minutes or until the potato pieces become soft. 5- Transfer the soup to a blender and blend. Add the milk and blend again until the soup has a smooth and creamy texture. 6- Return the soup in the pot, and reheat before serving. Add more milk for a more liquid texture. Serve hot and top with walnuts and pennyroyal mint.

My new series "Marvels Of Moroccan Food" in collaboration with Riad Elegancia is coming up soon. Riad Elegancia: https://bit.ly/31H6pGH