Savory spinach feta cheese quiche and a must have crust recipe (pâte brisée)


Pâte brisée is a rich buttery and crumbly texture crust made with just 5 ingredients; Butter, flour, salt, sugar and ice water. The high ratio of butter to flour gives the pastry its crumbly texture. This dough is ideal for savory pies, tarts and quiches. It can be made by hand or food processor, but the most important is to not over or under work the dough beside using cold butter and cold water.

  • 2 1/2 cup all purpose flour
  • 220g high quality unsalted butter
  • 1 tsp salt
  • 1 tsp sugar
  • 1/4 cup ice water

Mix dry ingredients, add the butter already cut in small cubes and pulse (or mix by hands) until it just started to come together then add the ice water slowly to bind the ingredients together. Do not over work, you are not aiming to form a solid ball of dough here.


I admit it took me time to master this shortcrust dough, it’s a bit tricky and i know lots of you prefer buying it ready made. But trust me when you avoid these two mistakes you will enjoy making it at home. Two problems lead to failure:

  • If you over work the butter into the flour, it will cause the butter to coat the flour that will not absorb enough water, resulting a fragile dough that breaks apart.
  • If you under work the butter into the flour, too much water will be needed to get the ingredients come together. Here we have a tough dough because too much gluten was formed.

Let your dough rest in the fridge for an hour, this will allow the gluten in the flour to relax and the butter to chill.  Roll it out about 2cm larger than your pan and gently lay it in the pan (I used a 28 cm pan) and trim the excess on the edges. Pinch it with a fork before baking!


Today i am baking spinach feta cheese quiche, for this you need:

  • 600g chopped spinach
  • 200g feta cheese
  • 1 cup cream
  • 1 big onion diced
  • 1 tbsp olive oil
  • 2 eggs
  • salt and pepper to taste


Cook the onion with olive oil until tender and fragrant. Add the chopped spinach (thawed if frozen) and cook together for 3-4 minutes. Stir in the cream and combine all well. Beat the eggs with salt and pepper then add to the mix.

I like to precook the crust for 15 minutes on 180ºC before pouring the mix on it. Once it’s spread evenly, sprinkle on top the feta cheese. Bake for 30 minutes on 180ºC or until the skewer comes out clean.

Bon appetit!





The Horse – personalized baby welcoming decorations

IMG_4176The blessing that i’ve been waiting for is just here, before time, in a hurry as much as i was to be promoted to aunt. A bundle of joy arrived to fill our family with love, a best friend to my son.
Congratulations to proud new parents George and Desi, may this miracle be the beginning of many more to come.
I always wondered how could my heart be enough to hold many big loves, certainly i need a second one. But the truth is you made my heart bigger, my precious nephew Markus.

IMG_4166Power, grace, beauty, nobility, strength and freedom are the common symbolic meaning of the horse in different cultures. Green promotes balance, harmony and growth. A beautiful combination to welcome a more beautiful Markus.

IMG_4173If you are expecting a baby in 2015, year of the horse (chinese astrology), let your welcome be as meaningful and special as the symbol of the horse.

IMG_4189You can implement the horse on bigger scale to create a simple yet elegant welcome door sign. The sky is the limit, you can be as creative as you wish and add many items as per your taste.


If you have a special occasion and you want to be unique and stand out of the crowd, don’t hesitate to contact marmite et ponpon.

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Homemade galette des rois à la crème d’amande and paper crowns printables

galette des roisLa Galette des rois à la crème d’amande, a traditional confection consisted of puff pastry pie garnished with butter. Today’s recipe has a stuffing of crème d’amande and not frangipane. There is a difference between the two: crème d’amande (almond cream) is a mix of butter, sugar, ground almonds, and eggs. Frangipane is a blend of crème d’amande and crème pâtissière (pastry cream).

la galette des rois

La Galette des rois is a typical french tradition celebrated on the Epiphany, january 6, the day on which Les Rois Mages (the Magi), the three kings Gaspard, Balthazar and Melchior came to pay their tribute to the world famous baby born Jesus. The fun about this tradition is to discover who will be the king or the queen for a day by having “la fève” hidden in the galette, historically a dry fava bean (hence the name) but now it became a little porcelain figure.

The ritual says; the youngest child of the family hides under the table, an adult divides the galette in even slices, and the child decides which slice goes to whom. Whoever gets the fève in his serving is named King (or Queen) for the day, gets to wear the paper crown and picks who the Queen (or King) will be.

galette des rois - crowns

Last year i was the queen, i got the fève. I kept it to use it this year in the galette as a good luck!

Galettes des rois


500g puff pastry (thawed if frozen), divided and rolled out to 2 circles, one is slightly bigger than the other (30cm diameter).

La crème d’amande:

  • 125g unsalted butter, softened
  • 125g sugar (i used brown sugar)
  • 125g almond flour
  • 1 tbsp cornstarch
  • 1 pinch of salt
  • 2 large eggs
  • 1 drop almond extract (optional)
  • 1 tbsp liquor of your choice (grand marnier, rum…)

For the eggwash and glaze:

  • 1 egg yolk
  • 1 tbsp water room temperature
  • 1 tbsp confectioner’s sugar
  • 1 tbsp hot water


  • la fève or porcelain trinket
  • 2 paper crowns, click here to download printable files i created

Prepare la crème d’amande:

Beat the butter until creamy. In a bowl combine sugar, almond flour, cornstarch and salt. Add the creamy butter to it and mix until smooth. Add the almond extract, liquor and then the eggs one at a time and mix well at each addition. Refrigerate for an hour or overnight if you are willing to bake the next day.


Assemble the galette:

Place the smaller of the two circles on a piece of parchment paper.  In a small bowl, combine the egg yolk with a tablespoon water until smooth. Using a pastry brush, brush the outer rim of the dough with it by a width of about 2.5 cm (1 inch). Make sure not to wet the actual edge of the dough, or it will impede its rise. Pour the crème d’amande in the center and spread it inside the eggwash ring.


Place a porcelain trinket of your choice in the crème d’amande, not in the center but closer to an edge, or your knife will keep running into it when you divide the galette.  Press it down gently to bury it.

Lay the second round of dough precisely on top of the first, smooth it out gently over the crème d’amande to remove any air pocket, and press it down all around the sides to seal.


Using the back of the tip of your knife, draw a decorative pattern on top of the galette. I did a sun shaped pattern. Holding your knife upright, blade down, and using the dull side of the blade, push the dough inward where each sun ray ends, to create a festooned pattern.


Brush the top of the galette lightly with the eggwash: again, make sure it doesn’t drip over the edges, or the eggwash will seal the layers of the puff pastry and it won’t rise. Let it rest a minute then brush it lightly again with the eggwash. Using the tip of your knife, pierce 5 holes in the top dough (one in the center, and four around the sides, piercing through the pattern you’ve drawn) to ensure an even rise. Transfer to a baking pan and refrigerate for 1 hour. 



Preheat the oven to 180°C and bake for 30 minutes until puffy and golden brown. Combine the tablespoon of confectioner’s sugar with a tablespoon of very hot water. When the galette is done, remove it from the oven, brush the top with the syrup, and return it to the oven for a minute; this will give it a shiny finish. Transfer to a wire rack and let it cool to room temperature before the fun begins!

galette des rois and crowns


IMG_4143IMG_4147IMG_4155Happy Epiphany everyone!  دايم دايم

Serving memories

serving memoriesToday i am not sharing a recipe, a craft or a DIY. This is my last post in 2014, am serving memories. I can’t believe how fast this year went!

They say a picture is worth a thousand words; The best way to say goodbye and be grateful to a year that treated me well (and bad sometimes).

I chose precious pictures with the closest people to my heart, to say thank you for being there, thank you for all the love and support and most of all thank you for the trust that gave me wings to grab the stars.

1 2 3 4 56IMG_08287 8 9 10 1112 13 14 15 1617 18 19 20 2122 23 24 25 2627 28 29 30 3132 33 34 35 3637 38 39 40 41 4243 44


Looking forward to 2015 full of blessings. Happy new year everyone!

Personalized Christmas wrapping paper – free printables

personalized christmas wrapping paperMake you very own Christmas wrapping paper, be different and please your family and friends. This year you will not need tags on the gifts, everyone will identify his present by finding his name printed on a unique wrapping paper, designed only for him. Santa won’t get confused!

antoun personalized wrapping paperHow beautiful to feel special, to receive something customized holding your name! The wrapping itself will be as enjoyable as the gift inside.

markus personalized wrapping paperMany of you give a big importance to the wrapping, spend a lot of time and money to offer the best. As I always say, the simplest things are the most striking. I’ve attached to you 3 paper wrap design in pdf format (50x75cm) to print. All you need to do is change the name.

christmas wrapping paper 1

christmas wrapping paper 2

christmas wrapping paper 3

nady personalized wrapping paper

So easy to do and so thoughtful. I wish you a very special Christmas, full of joy and blessings. I hope Marmite et ponpon is succeeding in spreading the joy of the season.

personalized wrapping paper all

If you like this post give it some likes and shares to spread the joy as well. Don’t forget to like marmite et ponpon facebook page and follow on twitter. More posts yet to come, stay tuned!