Category Archives: appetizers & salads

Brie, pear and honey crostini


Brie, pear and honey crostini|marmite et ponpon

A tiny bouchée to hold so many deep flavors! i would rather call it the brie symphony!

Though these are not the main hero on your menu, but a holiday table can’t be set up without these festive hors d’oeuvres.

Get your party started with these irresistible and elegant brie crostini. You will need: (you decide on the quantity)

  • baguette (toasted) sliced
  • brie cheese slices
  • pear slices
  • walnut chopped
  • cranberry
  • honey
  • arugula (or rocket leaves) for decoration

Brie, pear and honey crostini|marmite et ponpon

Layer the crostini with a slice of brie topped with a slice of pear. Drizzle with honey then add few chopped walnut and cranberry. The arugula comes at the end to shout out the spectacular look!

With this season full of special occasion, i am sure you will add this easy yet delicious appetizer to your repertoire.

Brie, pear and honey crostini|marmite et ponpon

This impressive combination of cheese, fruit and nut is a little bite of heaven. the smoothness of cheese with the crunchiness of walnut, the sweetness of honey and pear along with the sour taste in the cranberry create the symphony i told you about in the beginning!

Brie, pear and honey crostini|marmite et ponpon

Brie, pear and honey crostini|marmite et ponpon

This is my last post in the 2018. I wish you all a happy end of this year and a great 2019 ahead full of happiness and endless beautiful moments and blessings your heart can hold! Love always xoxo

If you like this post give it some likes and shares to spread the joy. Don’t forget to like marmite et ponpon facebook page and follow on twitter. More posts yet to come, stay tuned and see you in 2019! Happy new year 🙂

 

 

Mini sausage Christmas wreath


Sausage Christmas wreath| marmite et ponpon

Christmas food challenge is elevating a simple hors d’oeuvres to a next level. Food just tastes better when it looks festive. Mini hotdogs wrapped in dough, baked and arranged in a festive wreath. This easy appetizer comes together in minutes and get devoured just as quickly!

Sausage Christmas wreath| marmite et ponpon

  • shortcrust dough
  • mini sausage
  • egg wash
  • ketchup
  • rosemary sprigs (for decoration)

Cut the dough lengthwise into triangles to roll in the mini sausages, starting from the thick end of it. Brush with egg wash before baking for 20-30 minutes on 180ºC. Lay them in circle to form the wreath. Put the ketchup bowl in the center and lay around the rosemary sprigs.

Sausage Christmas wreath| marmite et ponpon

Sausage Christmas wreath| marmite et ponpon

This eye pleasing starter is really simple and so addictive that you keep coming for more. Dijon, bbq or any other favorite sauce could be another option than ketchup.

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Sausage Christmas wreath| marmite et ponpon

 

Guacamole tostitos scoops


guacamole tostitos scoops|marmite et ponpon

The most joyful and blessed time of the year has arrived.

Hello Christmas! My favorite and special holiday that still play magic on me. . . May you never stop searching the skies on Christmas eve!

Food is a big part of the festivities, and why not deck the table with some relish hors d’oeuvres to wow everyone. Go beyond regular and add let your food presentation as well say it’s Christmas time.

At this time of the year, red and green are not just regular colors!

guacamole tostitos scoops| marmite et ponpon

Guacamole tostitos scoops, are a beautiful and festive amuse bouche, to be on your christmas table. It’s always good to have an easy-to-pick-up food that requires no fork or spoon.

guacamole tostitos scoops|marmite et ponpon

You will need:

  • 20 tostitos scoops (tortilla chips)
  • 1 big ripe avocado
  • 1 tsp garlic salt
  • lemon juice (as per your taste)
  • diced capsicum for garnish
  • sour cream optional

A very easy and last minute preparation, no efforts or time needed. All you have to do is to layer the ingredients in the tostitos scoops. Starting with the sour cream, (if you decided to put), then guacamole and finally garnish with the finely diced red capsicum. To make the guacamole, puree the avocado, roughly with a fork, (when it’s really ripe, you don’t need more than a fork to mash it) and mix it with garlic salt and lemon juice. Adjust the ingredients as per your taste, condiments are always subjective.

guacamole tostitos scoops|marmite et ponpon

guacamole tostitos scoops|marmite et ponpon

You will love these bites, and trust me they will disappear in seconds!

I wish you an extraordinary “reveillon” full of delicious food, warmth, blessings, lots of gifts, memories, laughter and love. Chocolate doesn’t come as a wish, i am sure it’s for granted 😉

guacamole tostitos scoops| marmite et ponpon

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Vegan Heirloom beans – Lebanese traditional fasoulia bi zeit


Vegan Heirloom beans - lebanese fasoulia bzeit|marmite et ponpon

I heart our Lebanese cuisine for how versatile and wholesome is. Cooking traditional Lebanese is a pleasure, with few ingredients you can have a surprisingly deep flavor dish. Vegan, vegetarian or with meat the same dish can be presented, and each time as a symphony of blended middle eastern flavors.

Today’s dish is vegan heirloom beans, can be done with also pinto beans. Fasoulia (beans) bi zeit (zeit is oil, meaning meatless), when you say bi zeit immediately you think of eating Lebanese bread to substitute rice. Almost all Lebanese vegan dishes can be presented hot or at room temperature, as main dish or even part of mezze but the one thing for sure, is with bread and lots of vegetables. I told you we eat very healthy 🙂

Vegan Heirloom beans - lebanese fasoulia bi zeit|marmite et ponpon|marmite et ponpon

If you are cooking with dried beans, you need to soak them in water for at least 12 hours and better overnight. I am cooking with green ones, thanks for my parents who sent me some overseas.

One cup can serve 2-4 people depending on how you are serving it. I will make 2 cups in this recipe, (almost half a kilo) to serve 4 as a main dish.

  • 2 cups heirloom|pinto beans
  • 4 cups of water
  • 1 big onion finely diced
  • 2-3 garlic cloves crushed
  • 2 tbsp olive oil
  • 1 cup tomato puree plus 2 tbsp tomato paste (for deeper flavor)
  • salt to taste

In a deep pot fry the onions and garlic in olive oil until tender and fragrant.If you are not fan of garlic you can substitute with one tsp garlic salt for milder flavor. Add tomato puree and tomato paste and keep cooking for 2-3 minutes. Drain out the beans (if you have them soaked) and add it to the mixture. Pour 4 cups of water and let them boil.

When it starts boiling, reduce to low heat, cover the pot and let it simmer for an hour. If the water reduces feel free to add some more. The level of water should be always 2-3cm above the grains.

Vegan Heirloom beans - lebanese fasoulia bi zeit|marmite et ponpon|marmite et ponpon

Serve it hot or at room temperature as per your choice. Eat like a Lebanese with an endless choice of side vegetables like cucumber, tomato, radish, raw or spring onion… or even pickles!

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

Vegan Heirloom beans - lebanese fasoulia bi zeit|marmite et ponpon|marmite et ponpon

Basil, shrimp, avocado and mango fresh rolls


Basil, shrimp, avocado and mango fresh rolls|marmite et ponpon

These colorful rolls bring sweet memories for me, they remind me of my favorite asian restaurant when i used to live in Bahrain, These rolls were on my to cook list for so long. Usually they are called Vietnamese fresh rolls, but since it’s not the classic recipe, i didn’t dare call them so! This is my own version of fresh rolls using a symphony of ingredients that i found going heavenly together.

Basil, shrimp, avocado and mango fresh rolls|marmite et ponpon

These effortless rolls are the freshest, nutrient packed, crunchy and sweet while looking fabulously colorful! Finally, having them ready on my plate, these happy rolls added some brightness to my day!

Usually they are served with a Vietnamese peanut sauce made of peanut butter and hoisin sauce which is thinned out with either milk or water, vinegar for a bit of tang, garlic and a touch of chilli. Personally, i prefer the Thai sweet sauce! It’s all up to your taste at the end.

Basil, shrimp, avocado and mango fresh rolls|marmite et ponpon

To prepare 15 rolls (one pack) you will need:

  • 1 pack of rice paper (about 15 papers)
  • 500g shrimps cooked and deveined (you can also broil in the oven)
  • 1 medium mango cut a la julienne
  • 1 avocado sliced
  • 4-5 iceberg leaves
  • a bunch of fresh mint leaves
  • a bunch of fresh basil leaves
  • 2 medium carrots finely julienned

Take 1 rice paper and place in a shallow plate filled with warm water. Allow rice paper to soften for about 10 seconds. Remove and lay flat on working table – be gentle so you don’t rip the delicate paper. If this is your first time to use this type of paper, you will rip some in the beginning until u get used to 🙂

Start layering all veggies and fruits in the center of rice paper, Start with the lettuce so it holds the other ingredients. On the top part of the rice paper, place 3 shrimps with a mint leaf in between, or avocado to have the final look as per the photo below. Your rice paper rolls should look pretty with the shrimps and mint leaves or avocado on the smooth side of the roll and the seam on the underside of the roll.

Basil, shrimp, avocado and mango fresh rolls|marmite et ponpon

 

 

 

Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the lettuce bundle, keep rolling firmly to reach the shrimps.  The rice paper is sticky, it will seal itself.

Serve immediately with the dipping sauce. These rolls are to be eaten fresh and on the spot, with time the rice paper gets dry and chewy.

Basil, shrimp, avocado and mango fresh rolls|marmite et ponpon

Basil, shrimp, avocado and mango fresh rolls|marmite et ponpon

Basil, shrimp, avocado and mango fresh rolls|marmite et ponpon

If you’ve tried this or any other recipe on the blog please let me know the result, I love hearing from you!

And if you like this post give it some likes and shares to spread the joy. Don’t forget to like marmite et ponpon facebook page and follow on twitter. More interesting posts are yet to come.

Basil, shrimp, avocado and mango fresh rolls|marmite et ponpon