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Almond and Orange Blossom Cake / كعكة اللوز وزهر البرتقال – CookingWithAlia – Episode 816

September 9, 2020 Howto & Style 0

When a passionate baker and a passionate make up artist (@mysterylook ) meet, then "Cake Up" happens (Cake + Make up)! Creativity and passion have no boundaries, they are simply a rainbow of colors and imagination. Here is each of our takes on a Moroccan flavored almond cake. RECIPE: https://www.cookingwithalia.com/816-almond-and-orange-blossom-cake/ INGREDIENTS: For the almond biscuit: 1 whole medium egg 2 egg yolks 70g granulated sugar 110g almond powder 25g all-purpose flour 55g butter 2 egg whites 30g of granulated sugar For the orange blossom cream: 200g mascarpone 100g cold heavy cream 10g icing sugar 1 teaspoon orange blossom water For decoration: Orange Jam Orange slices Macarons DIRECTIONS: Step 1: Preparing the almond biscuit 1- In a bowl, place the whole egg, the 2 egg yolks and 70g of granulated sugar. Mix well using an electric egg beater until you get a thick texture. 2- Add the almond powder, flour, and melted butter. Mix well with a spatula. 3- In a different bowl place the egg whites and using an electric egg beater, beat while adding the 30g of granulated sugar little by little until you get a thick shiny meringue that forms peaks. 4- Add this egg white mixture to the first mixture, and gently combine using a spatula. 5- Place the batter in a medium circular mold and bake in a preheated oven at 180C / 350 F. The cake is ready when it has a nice golden color and when you touch the center of the cake it should feel firm. Remove the cake from the oven and let cool down completely before removing from the mold. Step 2: Preparing the orange blossom cream 6- In a bowl, place all the cream ingredients, and using an electric egg beater, mix until the cream has a thick texture. 7- Place the cream in a piping bag to use immediately or keep in the fridge until ready to finalize the cake. Step 3: Assembling 8- Spread a layer of orange jam on top off the cake. 9- Pipe the cream on top of the jam layer. 10- Finally decorate with orange slices, candied oranges, and macarons.

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Penne Salad with Squids & Heart Palm / سلطة معكرونة البيني بالكلمار وقلب النخيل – CWA – Episode 815

August 29, 2020 Howto & Style 0

Having a salad with a mix of seafood and apples is always a great idea! That's why I am sharing with you today this Penne Salad with Squids, apples & Heart Palm that I made with Panzani Maroc, a recipe that you will for sure enjoy with your family. If you do make it, I would love to see the pictures! You can check the recipe on my website: https://www.cookingwithalia.com/815--penne-salad-with-squids--heart-palm/ INGREDIENTS: For the salad: 250 grams (8.8 oz) Panzani Penne Rigate 250 grams (8.8 oz) whole squid, with tentacles 1 tablespoon dried chives 1 teaspoon garlic powder 2 tablespoons olive oil 200 grams (7 oz) arugula 200 grams (7 oz) canned heart of palm, drained and cut into slices 50 grams (1.7 oz) green olives, pitted and cut into slices 1 medium green apple unpeeled, cut into thin slices 80 grams (2.8 oz) red cherry tomatoes, cut into half 40 grams (1.4 oz) parmesan cheese, cut into thin flakes Salt and pepper, to taste For the sauce: 60 milliliters (1/2 cup) lemon juice 3 tablespoons olive oil 1 teaspoon mustard 1 tablespoon dried chives (or fresh) Salt and pepper, to taste 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 rinse it with cold water. Set aside. Step 2: Preparing the sauce 2- In a large bowl, add the lemon juice, mustard, dried chives, olive oil, and pepper. 3- Whisk all the ingredients together until the sauce becomes smooth and homogeneous. Set aside. Step 3: Assembling the salad 4- In a large pan over medium heat, add 2 tablespoons of the olive oil. Add the squid, dried chives, garlic powder, salt, pepper, and cook on both sides for about 5 minutes until slightly blistered. Remove from the pan and cut the squid into rings of 1 inch. Allow to cool. 5- In a large bowl, add the arugula, the squid rings and tentacles, heart palm, apple slices, green olive, and cherry tomato halves. 6- Add the penne pasta to the salad ingredients and pour the sauce over it. 7- Gently mix all the ingredients together using tongs until the salad is completely coated with the sauce and well combined. Season to taste with salt and pepper if desired. 8- Garnish the penne pasta salad with parmesan cheese flakes and serve immediately!

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Thaï Pasta Salad with Peanut Butter Sauce / سلطة المعكرونة التايلاندية بصلصة زبدة الكاوكاو – CWA-814

August 21, 2020 Howto & Style 0

Are you a fan of Asian food? Try this Thaï Pasta Salad with Peanut Butter Sauce that I made with Fusilli Tricolore from Panzani Maroc. A very tasty and flavorful recipe that you will definitely adore. Try it and remember to share your pictures with me! You can check the recipe on my website: https://www.cookingwithalia.com/814-thai-pasta-salad-with-peanut-butter-sauce/ INGREDIENTS: For the Salad: 250 grams (8.8 oz)Panzani Fusilli Tricolore pasta 1/4 small red cabbage, chopped 2 medium carrots 4 medium leeks, sliced 150 grams (5.2 oz) lettuce, roughly chopped For the sauce: 60 milliliters (1/2 cup) orange juice 1 tablespoon peanut butter 2 tablespoons rice vinegar 1 tablespoon honey 1 garlic clove, grated (optional) 1/4 teaspoon pepper For decoration: 3 tablespoons roasted and salted peanuts, roughly chopped 2 tablespoons chopped green leek Cilantro leaves DIRECTIONS: Step 1: Preparing the pasta 1- In a large pot of salted boiling water, cook the Panzani Fusilli Tricolore pasta for about 8 to 10 minutes. Once ready, drain and rinse it with cold water. Set aside. Step 2: Preparing the sauce 2- In a large bowl, add the orange juice, peanut butter, rice vinegar, honey, grated garlic, and pepper. 3- Whisk all the ingredients together with a fork until the sauce becomes homogeneous. Set aside. Step 3: Assembling the salad 4- Using a sharp knife, peel and cut the carrots into thin strips. 5- In a large bowl, add the lettuce, chopped red cabbage, carrots strips, and leeks. 6- Add the fusilli tri-colore pasta to the vegetables and pour over it the peanut butter sauce. 7- Gently mix all the ingredients together using tongs until the salad is completely coated and well combined. Season to taste with pepper if desired. 8- Garnish the thaï pasta salad with roasted and peanut chunks and chopped green leek, and cilantro leaves. Serve immediately!

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