Apple rose tart are perfect for an elegant dessert and so easy to do. This was more of a technique than a recipe, that’s why i created a step by step unmistakable scheme.
First you need to have:
- one big red apple
- 1 tbsp honey
- 2 tbsp sugar
- 3 tbsp water
- 1 cup flour sifted
- 50g butter
- Wash and cut the apple in half. Remove the core and slice each half (2-3mm thickness for each slice). Put the slices in a pot and add the honey, sugar and water. Cook for 5 minutes on a medium heat. Take out the slices to cool, but don’t get rid of the syrup, we will use them in the dough.
- To prepare the dough, mix the flour, butter and 4 tbsp of the syrup. knead until the dough becomes smooth. Roll out and cut in strips of 2.5 cm width and 25 cm length.
- Place on each strip 5-6 slices of the cooked apple, and roll it up. It will make around 8 small tarts, you can easily double the recipe if you want more.
- Bake in the oven (180°C) for 15-18 minutes. Take it out, brush with honey and serve! If you are a cinnamon lover you can also sprinkle some on top with the honey.
With few ingredients always available at home, you can make this elegant dessert. They were so tempting that i was eating them in my mind while preparing them.
I am sure you will wow your guest if you are doing them for a special occasion. They are too romantic as well…. am i giving you ideas now?! Don’t hesitate to try them now.
Posted in dessert
Tagged apple, apple rose tart, dessert, elegant dessert, how to do, jaymmy, marmite et ponpon, recipe, rose, step by step, tart
“Once upon a time…
Traditionally, tales often start with these words to get listeners ready for a different kind of discourse: a narrative, set in a kind of dream time that is apart from, but closely involved with, ordinary reality.
My fairy tale is a typical one, starting with once upon a time… (but its events are not imaginary; the story starts in a specific time, in the real world and the characters are so living! But the story is so magical that you feel you are in a dream…) a beautiful angel was born!
Congratulations to my dear friend Hajar and her husband Elie for the birth of their second boy Jad.
Definitely the closing is ….and they lived happily ever after! Actually it is not the end, it’s the beginning of life.
Thank you for trusting marmite et ponpon to be part of your baby welcoming. Soft as a cloud was the theme of decorations.
Chocolate wrap design
Candy bottles favor
A simple and fun tray yet elegant!
Simple small ideas can make the difference. A small nice frame to complete the theme.
And a door welcome sign to announce the arrival of baby Jad.
I’ve attached to you a free printable file for this design. If you have a special occasion and you want to stand out from the crowd, don’t hesitate to contact marmite et ponpon.
Posted in design, DIY, special occasions
Tagged baby arrival, baby born, baby born chocolate, baby born chocolate wrap, baby born favor, baby born frame, baby boy, baby welcoming decorations, blog, candy bottles favor, chocolate, chocolate tray, design, jaymmy, marmite et ponpon, soft as a cloud. theme, welcomedoor sign
loubyeh bi zeit (loubyeh = green beans, bi zeit = vegan) is a typical lebanese dish. Presented at room temperature as mezze or warm as a main dish accompanied by lebanese bread. It’s one of the wholesome dishes without the aid of the meat. Beans are a healthy option as they are very low in calories, high in fiber and great antioxidants. Usually this dish is prepared with fresh flat green beans.
This rich and deep flavored dish is done with few ingredients. Beside the green beans the rest is considered from the essentials of the levantine and specifically lebanese cuisine. You need:
- 1 kg flat green beans, wash and trimmed from both ends and cut in half if they are too long.
- 400g peeled and diced tomato
- 3 medium onion diced roughly
- 5 garlic cloves crushed (plus one whole garlic bulb)
- 3 tbsp olive oil
- 1 1/2 cup water
- salt to taste
Cook the onion and garlic in olive oil until tender and fragrant then add the diced tomatoes. If you like the deep taste of tomato you can add one tbsp of tomato paste, it will give the savory flavor.
Cook for only one minute before adding the green beans and water. Do not forget to put the garlic bulb if you are garlic lovers, the cloves will end up tasting as if caramelized. For me loubyeh bi zeit served by my mother and grandmother comes always with this beautiful bulb (sometimes more than one). Actually i don’t know if i really like it but i always eat it without thinking! It’s like a tradition. But I am sure i like how it looks in the plate :)
When it starts to boil bring the heat to low, cover the pot and let it simmer for 20 mns. Remove the lid and turn up the heat to medium high. Let the liquid evaporate and then saute the vegetables until the tomatoes form a thick coating around the beans (about 10 minutes).
Serve it at room temperature or warm as you desire. Eat like a lebanese and try it with raw onion and lebanese bread!
Posted in appetizers & salads, main dish
Tagged blog, cooking, flat green beans, green beans, how to do, jaymmy, lebanes bread, lebanese bread, lebanese dish, lebanese food, loubieh, loubieh bi zeit, loubyeh bzeit, main dish, marmite et ponpon, mezze, recipe
Tavola (an exclusive retailer in the Middle East for a wide range of high quality cookware, bakeware and tableware brands) hosted the award winning pâtissier and celebrity chef Eric Lanlard known as Cake Boy, for his latest book signing.
Chef Eric Lanlard is a french pâtissier who lives in the UK. He caters for celebrities, among his famous works are the croquembouche for Madonna and Guy Ritchie wedding, the wedding cakes for Elizabeth Hurley and Claudia Schiffer, as well as both the first birthday cake of Brooklyn Beckham (son of David Beckham) and the cake for the Queen Mother’s 101st birthday.
He is the author of five books, and presenter of the television series “Glamour Puds” and “Baking Mad”. To know more about him visit his official website http://www.cake-boy.com
I was lucky to be among the invitees to attend the event and get the books signed for Marmite et ponpon.
At the end of the event, there was a raffle, the winner walked away with a signed fuschia KitchenAid Artisan stand mixer.
Unfortunately it wasn’t me. But who knows?! Christmas is coming :)
A tasty nibble, so easy to prepare. It’s a quick favorite that takes a lot of compliments whenever we have people over lunch or dinner.
Puff pastry dough is one of the staples kept in my freezer. Whenever i need a last minute savory snack, this ready made dough comes to rescue me. Thaw it in the refrigerator for 4 hours or so and it will be soft enough to use. This rich flaky pastry makes a simple snack into a real treat.
Spinach and feta pair successfully, to prepare this stuffing you need:
- 400g spinach chopped (you can use it frozen)
- 150g feta cheese
- 1 onion diced thinly
- 2 tbsp olive oil
- juice of one lemon
- salt to taste.
In a pot, cook the onion with olive oil until tender and fragrant. Add spinach and cook with the onion on a medium to low heat, usually i add 1/4 cup of water, it’s enough with the water that spinach releases.
Cook until done about 15 minutes, turn of the heat then add lemon juice and mix. Cut the feta cheese in cubes, add it to the spinach and mix them together until well incorporated. Eventually the cheese will melt. Feta is a salty cheese you might not need to add salt, it’s a matter of taste.
Bring to room temperature before stuffing the puff pastry. This quantity makes around 20 if you are using the puff pastry dough cut in 10×10 cm sheets. Here is a self explanatory step by step picture.
When you place them in the pan, brush the top with eggs before baking in the oven (180°C) for 15-20 minutes or until the dough is puffed and the top is golden.
Posted in appetizers & salads
Tagged blog, dough, easy, fast, feta, how to do, jaymmy, marmite et ponpon, pastry, puff pastry, recipe, spinach