Handy conversions and equivalents for easier cooking


measuring-cups marmite et ponpon

 

We have all been there, amazing recipes that needs to be converted with no doubts. Finally i got time to creates these super handy charts. I am sure many of you (like i did after writing them) will print this. This way you can keep it in the kitchen at your fingertips.

No more confusions and with the oven temperature chart, no more reason for burning stuff :P

Volume for dry ingredients:

 

 

 

 

 

 

 

 

 

 

 

 

Volume for liquids:

 

Weights:

 

 

 

 

 

 

 

Equivalents:

 

Oven temperature:

 

 

 

 

 

 

 

Abbreviations:

  • Teaspoon: tsp
  • Tablespoon: tbsp
  • Cup: c
  • Pint: pt
  • Quart: qt
  • Gallon: gal
  • Milliliter: ml
  • Liter: l
  • Ounce: fl. oz.
  • Pound: lb
  • Fahrenheit: F
  • Celsius: C

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Savoury chicken crêpes with creamy mushroom sauce


IMG_2309These elegant crêpes stuffed with grilled chicken are all you need to indulge in a tender creamy dream. You can make the basic crêpes ahead of time to make this dish served in less than 30 minutes.

To make the batter for these blondies  you need: (Nigella lawson recipe)

  • 1 cup flour
  • 1 1/3 cup milk
  • 1 egg
  • 2 tbsp melted butter

Place the batter in the refrigerator for half an hour before using. This allows the bubbles to subside so they will be less likely to tear during cooking. This batter can stay up to 48h in the fridge. Recipe yields 6x (20cm) crêpes.

Savoury chicken crêpes with creamy mushroom sauceFor the stuffing and sauce you need:

  • 500g chicken breasts cut in medium stripes
  • 150g mushroom sliced
  • 1 medium onion chopped finely
  • 1 tbsp butter
  • 1/2 cup white wine (optional)
  • 500ml heavy cream
  • salt to taste
  • emmental cheese for garnish

In a sauce pan, on a medium heat cook the onion and mushroom with the butter until tender and fragrant. Add the chicken and cook until well done for about 7 minutes then add the cream and wine (optional). When the first bubble starts to form, put heat to low and simmer uncovered for 5 minutes or until the sauce starts to thicken.

Remove from heat and let it cool to room temperature before stuffing the crêpes to prevent from tearing. Don’t put too much of the sauce inside the crêpes, they won’t stay as firm.

Savoury chicken crêpes with creamy mushroom sauceThis quantity is enough for the 6 crêpes. Lay them in the baking dish, drizzle the remaining sauce on top and sprinkle over the cheese to bake in the oven (180°C) for 10-12 minutes.

Savoury chicken crêpes with creamy mushroom sauce

Savour these golden elegant crêpes and feel love with every bite! Am sure it’s so irresistible that many of you is going to try it!

Savoury chicken crêpes with creamy mushroom sauce

Savoury chicken crêpes with creamy mushroom sauce

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no bake lazy cake: 4 ingredients in 4 minutes


lazy cake

Lazy cake, gateau froid or biscuits au chocolat… Opt for a name, meanwhile i will be done preparing it! Seriously 4 minutes!

  • 200g dark chocolate
  • 200g nutella
  • 50g butter
  • 40 pieces Marie biscuit

In a heatproof bowl place the dark chocolate (cut in small pieces) with nutella and butter and heat it for 1.5 minute in the microwave. Take it out and mix it well until all ingredients melt and incorporate.

Crush each biscuit in 4 and toss in the chocolate sauce. Marie biscuit is similar to tea biscuits, you find it in many brands like Mcvitie’s, Tiffany, Britannia… and for Lebanese you know our famous ghandour 777!! it reminds me of my childhood and the famous “biscuit w raha”.

Fold gently so you don’t crush the biscuits in tiny pieces until all of them are well coated. Line a loaf pan with plastic wrap to put the biscuits and chocolate, this way it will have a rectangular shape, easy to cut. Depending on how thick you want your cake to be, use the convenient mold size, mine is 11¨. With the back of a spoon (or your hand) shape the mixture in the loaf pan.

lazy cake

Refrigerate at least for 3 hours, take it out, unwrap, cut in slices using a sharp knife and enjoy!

lazy cake

Some people like to sprinkle over icing sugar before serving and others coconut powder… You can try if you are one of those lovers.

lazy cake

This cake stays well up to one week in the freezer, ours didn’t survive the time i wrote the post :)

lazy cake

 

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Useful pasta guide: how to know which pasta to pair with the right sauce


i love pasta

The perfect match between pasta and sauce creates the hit. Sometimes the wrong choice of pasta can turn an excellent sauce to failure. It’s all about the marriage of the right shape of the pasta with the right sauce texture (depending on the components), and your dish is made in heaven!

The possible combinations of pasta and sauce are limitless. There are hundreds of shapes of dried pasta alone. I will go through the most commonly used.

Long thin pasta:

long thin pasta

 

These long pasta needs lots of lubrication, they best go with olive oil based sauce and tomato sauce. Use capellini for the lightest sauces, this delicate noodles can’t support the meat sauce, which gets left behind in the bowl as the pasta gets eaten. Use linguine for seafood dishes and spaghetti for meat or vegetable sauces.

Astuce: When cutting vegetables or herbs for long pasta, cut them string-like rather than in cubes to help them blend better.

 

Thicker ribbons:

 

Thicker strands, like fettuccine and tagliatelle, can stand up to cream sauces and ragus. Ideally the wider the noodle, the thicker the sauce. Fettuccine and tagliatelle pair perfectly with butter and parmesan (alfredo sauce).

To differentiate: Tagliatelle is a little more fat than fettuccine.

 

Shaped pasta:

shaped pasta

 

 

They pair well with all kind of sauces, especially they capture thick, textured sauces. Pieces of meat or vegetables nestle in the twists, dimples or folds…

Info: conchiglie means seashell, farfalle means butterfly and fusilli means spun.

 

 

 

Tubular pasta:

tubular pasta

 

Goes well with sauces that are thick and chunky. Keep in mind to match chunks of meat or vegetables in a sauce to the diameter of the holes in the pasta. For example the tiny elbow won’t hold inside a chick pea and a rigatoni is too big for a simple tomato sauce!

Astuce: The tubular shape makes them ideal to retain sauces on the entire surface, inside and out, use elbow macaroni for mac & cheese and indulge in the creamy cheese taste with every bite!

 

 

Orzo pasta are meant for salads and soups.

orzo

 

 

 

And lasagne for baking in layers.

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Tips to know:

  • Use plenty of water to ensure pasta cooks evenly and has room to move. Always keep stirring while cooking.
  • Bring the water to boil before adding the pasta.
  • Never add oil to the water while cooking pasta, it will prevent from absorbing the sauce, you should add plenty of salt (2 tablespoons per 4 liters of water). Don’t skip the salt: It’s the only opportunity to season the pasta itself.
  • Drain pasta when it is al dente (firm). It will keep cooking after it’s mixed with sauce.
  • Shake the colander to remove excess cooking water. Avoid rinsing pasta, which removes the starchy coating that helps the sauce adhere.

Recipes recommended from marmite et ponpon:

orzo, chicken and spinach salad

lasagne alla bolognese

nouilles

spaghetti bolognese

mac n cheese

linguini alla scampi

creamy shrimp tagliatelle

caprese pasta salad

Chicken fricassée

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Decadent dark chocolate “fleur de sel” and caramel tart


dark chocolate caramel tartA decadent chocolate and caramel tart, cures the cravings of all chocolate lovers. Fleur de sel chocolate and caramel are a winning combo, anyone who is into dessert will be totally thrilled with this indulgent tart!

Yesterday was my hubby’s birthday, i wanted this tart to look as romantic and as sinful as it tastes, one bite and he is in another realm! I guess i succeeded.

dark chocolate caramel tartdark chocolate caramel tart

To make the crust you need:

  • 2 cups flour
  • 2 tbsp dark cocoa powder
  • 1/4 cup caster sugar
  • 200g butter cut in cubes
  • pinch of salt

Mix flour, cocoa, sugar and salt. Add the butter and mix with your hands. At the beginning while adding the butter it will resemble the breadcrumbs and by the final cube of butter it will form a big clump.

Wrap it and let it rest in the fridge for half an hour before rolling in a mold. I used a rectangular one of 36x11x2.8 cm (14″x4 3/4″x1″). Preheat oven to 180°C. Poke the dough with a fork (it will prevent the dough from getting puffy). Baking for 20 mns.

Let it cool to room temperature before applying the first caramel layer. you will need almost 5 tbsp of caramel(i used a ready made caramel from bonne maman). Put it in the fridge for 2 hours then pour the chocolate ganache over and return it to chill in the fridge for another 4-6 hours before serving.

dark chocolate caramel tart

dark chocolate caramel tartTo make the ganache you need 100g chocolate fleur de sel chopped, 150 ml cream and one tbsp butter. Heat the cream for 2 minutes in the microwave, add the chopped chocolate and butter and whisk until u get the glossy ganache. Usually i don’t use butter in the ganache unless i want the glossy effect to chocolate. If you want to booze it up you can add 1 tbsp of fine whiskey or rum, depending on your preference.

dark chocolate caramel tart

dark chocolate caramel tartHappy birthday Antoun and many happy returns, Nady and I, have been waiting for this day since a week to sing for you: hapababa da to you… hapababa da to you :) <3 xx

dark chocolate caramel tart