Category Archives: appetizers & salads

Turkey-mozz braid appetizer


turkey and mozzarella herbs|marmite et ponpon

I heart appetizers, actually we (my husband and I) heart appetizers. I believe this love runs in the blood, as we are Lebanese, we come from the land of birthplace of mezze.

I confess, sometimes we only order a variety of these convivial small dishes and we never reach to the main dish.

Turkey and mozzarella braid is one of our favorite appetizer, prepared with few ingredients and served on your table in less than 20 minutes.

turkey and mozzarella herbs|marmite et ponpon

You will need:

  • one sheet of puff pastry (300g)
  • 100g turkey (5-6 slices)
  • 100g mozzarella (4-5 slices)
  • 1 tbsp red fruits jam
  • 11/2 tbsp pesto
  • egg wash before baking

how to do turkey and mozzarella braidRoll the pastry dough into a 30 cm x 30 cm square. Lightly divide it (without cutting) into 3 equal rectangles. Using a rotary cutter or simply the pizza cutter cut about ten strips, on the side rectangles. Leave the center rectangle intact. Remove the corner sections from each of the 4 corners strips.

Spread the jam in the center followed by a layer of turkey, i chose the one with herbs, then mozzarella and finally pesto. Start by folding the top right strip over the filling slightly diagonal and press lightly to adhere. Then fold the top left stripe in the same manner. Repeat with the remaining strips until you reach the end, but before folding the last two strips make sure you folded the bottom flap.

Follow the scheme for a easy tutorial of this no fail braid. Brush the top with eggwash and bake on 200°C for 10-12 minutes or until golden brown. Serve it with extra red fruit and pesto dip.

turkey and mozzarella herbs|marmite et ponpon

turkey and mozzarella herbs|marmite et ponpon

turkey and mozzarella herbs|marmite et ponpon

Bon appetit!

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turkey and mozzarella herbs|marmite et ponpon

Smoked salmon and asparagus quiche – Hello Spring!


smoked salmon and asparagus quiche | marmite et ponpon

Checking the seasonal produce guide, spring (and precisely march) is the best season for fresh asparagus. Asparagus, ranging from pencil-thin to very thick, comes in; colossal, jumbo, large, standard, and small. Can be green, white or purple. Varieties are interchangeable in recipes, with the only change being in the color of the resultant dish.

Celebrating spring arrival, today i am using baby green asparagus with smoked salmon for my beautiful and delicious quiche:

smoked salmon and asparagus quiche | marmite et ponpon

Quoting my self from a previous post, quiche is a glorious meal at any time of the day, starting from breakfast to dinner. Served hot, cold or room temperature and packed with rich flavorful ingredients from veggies to meats and heaps of cheeses, bathing in a custard of eggs and cream. Baked in the most buttery and flaky crust, could be bought ready made or if you wish for a homemade one, like i do, check marmite et ponpon recipe along with some advises to get the best pâte brisée ever!

The most important, it doesn’t require too much preparation and whichever you choose to make it’s always a hit. Smoked salmon and asparagus quiche requires (for a 9″or 22cm dish):

  • one medium onion finely diced
  • 2 tbsp olive oil
  • 1 1/2 cup heavy cream
  • 3 large eggs
  • 1 cup mozzarella cheese
  • salt to taste
  • 200g smoked salmon cut in medium to large pieces
  • bunch of baby asparagus, almost 200g enough to create a flower like shape on top

Cook onion with olive oil until fragrant and not brown. Set aside. In a bowl mix cream, eggs and cheese then add the cooked onion. Pour the whole mix in the precooked pie (for 20 minutes in 180°C oven, to ensure a crisp and flaky texture). Distribute the salmon pieces evenly then create a flower shape with the asparagus.

smoked salmon and asparagus quiche | marmite et ponpon

Bake in the oven 180°C, for almost 30 minutes or until golden and the edges are set but it still wobbles a little in the center for a creamy and silky texture.

smoked salmon and asparagus quiche |marmite et ponpon

smoked salmon and asparagus quiche | marmite et ponpon

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.

smoked salmon and asparagus quiche | marmite et ponpon

Fish tagine in Tahina sauce


fish tajine in tahina sauce |marmite et ponpon

A very simple recipe where Tahina is the main ingredient for the sauce, in which the baked fish will bathe. Onion and lemon juice come to add the deep flavor and sour kick. The added bonus here are the roasted almonds and pine nuts that creates the contrast with its crunchiness.

Whether you are planning to serve it as an appetizer or main dish, you will have everyone licking their lips in anticipation.

fish tagine in tahina sauce |marmite et ponpon

You will need:

  • 500g fish fillet or whole fish to be baked, could be sea bass, hamour or red snapper or any available white fish of your choice.
  • 1 cup tahina (sesame paste)
  • 1 1/4 cup water
  • 2 tbsp lemon
  • 2 medium onion cut a la julienne
  • 2 tbsp olive oil
  • salt to taste
  • roasted almonds and pine nuts for topping
  • chopped coriander for garnish

fish tagine in tahina sauce |marmite et ponpon

First start by oven baking the fish. Set aside the fillets (or deboned whole fish) to prepare the sauce.

Cook the onion with olive oil until tender, keep stirring while cooking as you don’t want them to brown. In a bowl mix together tahina, water, lemon and salt before pouring over the onion, you want the sauce a bit runny because it will thicken a bit while on heat. When you see the first bubble forming, turn off the heat and stir in the fish.

On a serving plate, sprinkle the top with roasted almonds and pine nuts. Garnish with chopped coriander and serve. You can have it warm, at room temperature or cold.

fish tagine in tahina sauce |marmite et ponpon

If you want to eat like a lebanese, then serve it with pita bread to seal the deal.

fish tagine in tahina sauce |marmite et ponpon

A middle eastern/Lebanese specialty dish that’s full of flavors with few ingredients. If  you never cooked your fish this way, you should consider trying marmite et ponpon recipe and you will never regret.

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.

fish tagine in tahina sauce |marmite et ponpon

Fatteh hummos – chickpeas, yogurt and pita


fattet-hummos-chickpeas-yogurt-and-pitamarmite-et-ponpon

Fatteh, a wholesome levantine dish, varies from one country to other; could be vegetarian or featuring meat, but the main ingredients are chickpeas, yogurt and crushed toasted pita.

The arabic word “Fatteh”means “crushed”, so fatteh or fattet hummos has its name after the crushed toasted pita and so other middle eastern dishes with crushed toasted pita like “Fattoush”.

For this simple dish yet flavorful you will need: (yield two portions)

  • 3 pitas toasted and crushed in medium pieces
  • 500g yogurt (or two cups)
  • 2 tbsp tahina
  • 1tsp salt
  • 2 cups chickpeas boiled
  • 1 tsp garlic powder or 2 cloves crushed

For garnish:

  • 50g butter
  • 1/3 cup pine nuts
  • chopped parsley or mint for decoration

fattet-hummos-chickpeas-yogurt-and-pitamarmite-et-ponpon

You first start with a layer of toasted pitas, some people likes it fried, but i prefer to keep it light and healthy.

After boiling the chickpeas, or if you are using canned ones, add the garlic (cloves or powder) while it’s still hot and pour it over the bread, of course after removing its water.

To prepare the yogurt sauce, mix it with tahina and salt then top the chickpeas with it. Fry the pine nuts with butter and drizzle over the yogurt and garnish with finely chopped parsley or mint.

fattet-hummos-chickpeas-yogurt-and-pitamarmite-et-ponpon

It can be served as healthy breakfast, appetizer or main dish. You can always save leftovers in the fridge as you can eat it cold, at room temperature or hot. There are many variations to it, but this way is my favorite. Some people add lemon juice to the yogurt, fry the pitas or add cumin powder to the chickpeas, fried ground beef or chicken… no harm in trying!

This vegetarian version is very easy and quick especially if you are using canned chickpeas, it will be served on your table in less than 20 minutes. It’s an ideal dish to keep you full for a long time during lent, for people abstaining from meat.

fattet-hummos-chickpeas-yogurt-and-pitamarmite-et-ponpon

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.

fattet-hummos-chickpeas-yogurt-and-pitamarmite-et-ponpon

Spinach, leek and cheddar cheese quiche with tips for successful baking


leek-spinach-and-cheddar-cheese-quichemarmite-et-ponpon

❤ QUICHE ❤ , this glorious meal at any time of the day, starting from breakfast to dinner. Served hot, cold or room temperature and packed with rich flavorful ingredients from veggies to meats and heaps of cheeses, bathing in a custard of eggs and cream. Baked in the most buttery and flaky crust, could be bought ready made or if you wish for a homemade one, like i do, check marmite et ponpon recipe along with some advises to get the best pâte brisée ever!

The most important, it doesn’t require too much preparation and whichever you choose to make it’s always a hit.

spinach-leek-and-cheddar-cheese-quichemarmite-et-ponpon

Spinach, leek and cheddar cheese quiche. For a 9″ (22cm) quiche you will need:

  • 3/4 cup leek, or one large stalk chopped coarsely
  • 1 tsp garlic powder
  • 2 tbsp olive oil
  • 1 cup chopped spinach (baby leaves fresh or thawed if frozen)
  • 1 1/2 cup heavy cream
  • 3 large eggs (or 4 medium)
  • 1 cup cheddar cheese
  • salt to taste

Cook leek, spinach and garlic powder with olive oil until fragrant. Set aside to mix with cream, eggs and cheese. Pour in a precooked pie (for 20 minutes in 180°C oven), to ensure a crisp and flaky texture. Bake in the oven for almost 30 minutes or until golden brown.

spinach-leek-and-cheddar-cheese-quichemarmite-et-ponpon

The best quiche consists of the perfect ratio between eggs and milk. Using too many eggs results in a rubbery and firm quiche. Not using enough eggs will prevent the filling from setting. Remember 1 large egg to 1/2 cup of dairy. That’s why in this quiche i used 3 eggs fro 1 1/2 cup of cream.

If you are adding fillings like vegetables, make sure they are as dry as possible. For instance, if you are using thawed spinach, squeeze them to get out as much as you can from its remaining water.

For a perfectly cooked quiche, bake it until the edges are set, but it still wobbles a little in the center (for a creamy and silky texture). It will take 30 to 40 minutes in a 180°C oven.

spinach-leek-and-cheddar-cheese-quichemarmite-et-ponpon

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.

spinach-leek-and-cheddar-cheese-quichemarmite-et-ponpon