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Chicken and Almond Soup / شربة الدجاج باللوز – CookingWithAlia – Episode 871

April 13, 2021 Howto & Style 0

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.

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Mia Baking Alone for the First Time

April 8, 2021 Howto & Style 0

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

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Fennel Soup / حساء البسباس – CookingWithAlia – Episode 869

April 4, 2021 Howto & Style 0

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.

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