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Creamy, Herby Lemon Pasta with Chicken / معكرونة بكريمة الأعشاب البيضاء والدجاج – CWA – Episode 859

February 6, 2021 Howto & Style 0

RECIPE: https://www.cookingwithalia.com/859-creamy-herby-lemon-pasta-with-chicken/ INGREDIENTS: For the Chicken: 2 chicken breasts 2 teaspoons mustard 2 teaspoons whole grain mustard 2 teaspoons honey 4 fresh thyme sprigs Juice and zest of 1 lemon 2 tablespoons olive oil 2 garlic cloves, grated Salt and pepper, to taste For the pasta: 300 grams (10.5 oz) Panzani Farfalle 1 tablespoon unsalted butter 1 tablespoon flour 2 garlic cloves, grated 250 milliliters (1 cup) whole milk 60 grams Edam cheese, grated 30 grams parmesan cheese, grated Salt and pepper, to taste 3 tablespoons finely chopped fresh herbs (parsley, basil, chives) 60 milliliters (1/4 cup) heavy cream 1/2 lemon, roasted for decoration DIRECTIONS: Step 1: Preparing the chicken 1- In a large bowl, add the chicken breasts, mustard, whole grain mustard, garlic, honey, zest and lemon juice, thyme sprigs, olive oil, salt, and pepper. 2- Mix well the chicken breasts with the marinade using a spatula (or hands) until well combined. 3- Cover the bowl with plastic wrap and place it in the fridge for 30 minutes. The chicken will absorb the marinade and become tender when it is cooked. Step 2: Preparing the pasta 4- In a large pot of salted boiling water, cook the farfalle for about 8 to 10 minutes. Once ready, Reserve 1 cup of pasta water, then drain the remaining water. Set aside. 5- In a large pan over medium heat, add the olive oil, chicken breasts with the marinade, and cook for 5 minutes from both sides until golden brown. 6- In another large pan over medium heat, add the butter. Once the butter starts to melt, whisk in the flour. and cook for 1 minute until the flour is no longer raw. 7- Add the garlic and cook for 30 seconds until slightly toasted. 8- Add the milk little by little to the flour mixture, whisking well between each addition to combine. The mixture will start by clumping together with the flour and butter, but will gradually turn into a smooth white sauce. 9- Add the grated cheese, parmesan, salt, pepper, and 2 tablespoons of the fresh herbs. Mix well using a wooden spoon until well combined. 10- Add the farfalle to the sauce and gently mix using a tong until the pasta is completely coated. 11- Add the reserved pasta water to the sauce for a smooth consistency, then stir in the cream for more creaminess. 12- In a serving plate, add the pasta with the creamy sauce, and place one cooked chicken breast on top. 13- Garnish the pasta with the remaining tablespoon of chopped herbs mixture. Serve immediately with a slice of roasted lemon.

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Moroccan Fava Beans Soup (Bissara) / شوربة الفول المغربية (البصارة) – CWA – Episode 858

February 5, 2021 Howto & Style 0

Moroccan Fava Beans Soup (Bissara) RECIPE: https://www.cookingwithalia.com/858-moroccan-fava-beans-soup-bissara/ INGREDIENTS: 125 grams (4.4 oz) dried green peas 125 grams (4.4 oz) dried fava beans 1 liter (4 cups) water 3 garlic cloves 1 teaspoon salt 1 teaspoon ground cumin 1 teaspoon chili powder 5 tablespoons olive oil DIRECTIONS: 1- In a large pot, over medium heat high, put the following ingredients: dried green peas, dried fava beans, garlic cloves, water, and two tablespoons of olive oil. 2- Once the water starts boiling, skim off the whitish foam from the surface. 3- Reduce the heat to medium and continuing cooking for another 45 minutes until the green peas and fava beans soften and start creating a paste. Note: when cooking, check on the water level and add if necessary until the peas and beans are done. 4- Turn off the heat. Using a hand mixer, blend the peas and beans until you get a smooth creamy soup. Add water to adjust the texture to your liking. 5- Add cumin, cayenne pepper, and three tablespoons of olive oil. Turn on the heat to medium, stir and cook for 5 minutes. 6- Serve immediately, hot, with bread and olive oil.

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Mushrooms & Leek Tart / فطيرة مملحة بالفطر والبورو – CWA – Episode 853

January 22, 2021 Howto & Style 0

Let's Prepare a new amazing recipe. RECIPE: https://www.cookingwithalia.com/853-mushrooms-leek-tart/ INGREDIENTS: For the crust: 150 grams (5.2 oz)Farine Complète Moony 100 grams (3.5 oz)White flour Farine Fleur Moony 130 grams (4.5 oz) butter, at room temperature 1 egg 2 tablespoons dried chives 1 teaspoon garlic powder 1 pinch of salt For the filling: 200 grams (7 oz) fresh mushrooms, peeled and quartered 5 leeks, peeled and cut into medium slices 3 garlic cloves, grated 1 tablespoon dried chives 2 tablespoons chopped parsley 1 tablespoon lemon zest 3 tablespoons olive oil Salt and pepper, to taste 60 grams (2.1 oz) cream cheese 1 tablespoon chopped parsley For the sauce: 2 eggs 100 milliliters (3.5 oz) heavy cream 80 grams (2.8 oz) Edam cheese, grated DIRECTIONS: Step 1: Preparing the crust 1- In a large bowl, add the whole wheat flour, all-purpose flour, butter, and mix with hands until the mixture texture becomes crumbly and very well combined. 2- Add the egg, garlic powder, dried chives, salt, and continue mixing until a smooth dough ball is formed. 3- Place the dough between two pieces of parchment paper and roll the dough out using a rolling pin to a medium thickness (1 cm). 4- Place the dough in a round tart mold (22 cm x 3 cm) greased with some butter, or covered with parchment paper. Remove the excess of the dough from the mold edges using a knife. 5- Prick the base of the dough all over with a fork and place it in the refrigerator for 30 minutes. Step 2: Preparing the filling 6- In a small bowl, add the cream cheese, chopped parsley, and mix with a spoon until well combined. Set aside. 7- In a large pan over medium heat, add the olive oil, garlic, leeks, salt, pepper, and cook for 2 minutes until they become slightly soft. 8- Add the mushrooms, dried chives, lemon zest, and continue cooking for 5 minutes stirring from time to time using a wooden spoon until soft. 9- Place the filling mixture in a bowl and allow to cool. 10- Spread an even layer of the cream cheese mixture over the crust base, then fill it with the mushrooms and leeks mixture. 11- In a medium bowl, add the eggs, heavy cream, the grated cheese, and whisk with a fork until well combined. 12- Pour the egg mixture over the filling and place the tart in a preheated oven at 180°C (356°F). 13- Bake the mushrooms and leeks tart for 30 minutes, or until golden brown on top. Serve immediately!

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