Category Archives: appetizers & salads

A summer addiction: Watermelon and Bulgarian salad

Posted on July 18, 2016 | 1 comment

I believe that salads promoting fruits are always a hit especially for summers days. Watermelon and Bulgarian cheese is a perfect refreshing salad, celebrating summer at its best. If you wish to impress your guests, this is one incredible salad that deserves a big applause.

Everything about this salad is amazing, from the watermelon to the Bulgarian cheese, rocket leaves, fresh mint leaves and roasted almonds. And I decided to top it off with a sweet balsamic and olive oil dressing. It was the perfect finishing touch to this salad.

There is no precise amount for the ingredients, you will need pieces of watermelon cut in square shapes and slices of Bulgarian cheese, same size, to insert between. You decide how many piece you need, depending on the amount of guests you have. Top each watermelon and cheese square with rocket leaves and few fresh mint leaves. A handful roast almonds to give it some crunchiness. Drizzle a little of olive oil and sweet balsamic glaze.

Isn’t that screaming summer?! If you give it a try give me your comments. Happy Lebanese summer days 🙂

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Tagged bulgarian cheese, food blogger, food porn, jaymmy, lebanon, marmite et ponpon, mint, olive oil, qatar, recipe, refreshing, roast almonds, rocket leaves, salad, summer, sweet balsamic dressing, watermelon

Zaatar (thyme) and cheese straws

Posted on July 12, 2016 | 9 comments

These savory straws are perfect as appetizers, quick and easy to make and most of all they are addictively tasty. Yes i am hooked on these flaky sticks.

The most common recipes call for cheese, but being Lebanese and fond of our man’oucheh zaatar (thyme), can’t but give it a try using this frangrant and flavorful herb!

Man’oucheh style straws, and it’s heavenly delicious!

To make Zaatar straws you need:

a sheet of puff pastry (250g) makes 10-12 straws
egg wash (one egg +1 tbsp cold water)
1/3 cup ground zaatar (prepared with sumac and sesame as for man’oucheh )
pinch of salt

1-zaatar(thyme) and cheese straws |marmite et ponpon

2-zaatar(thyme) and cheese straws |marmite et ponpon

Roll out the defrosted puff pastry on a lightly floured board until almost 25×30 cm. Beat the egg with one table spoon of cold water and brush the surface of the pastry. Sprinkle the zaatar and salt and with the rolling pin press gently the zaatar into the dough. With the knife or pizza wheel cut the puff pastry into (1.5-2cm wide) strips. Twist each strip and lay on a baking sheet lined with parchment paper to bake for 15 mns (in a preheated oven to 200°C) until browned and puffed then turn them to bake for another 10 minutes.

To make cheese straws you need:

a sheet of puff pastry (250g) makes 10-12 straws
egg wash (one egg +1 tbsp cold water)
1/2 tsp garlic salt
pinch of black pepper
1/4 cup shredded gruyere
1/4 cup grated parmesan

4-zaatar(thyme) and cheese straws |marmite et ponponI

5-zaatar(thyme) and cheese straws |marmite et ponponI

Roll out the defrosted puff pastry on a lightly floured board until almost 25×30 cm. Beat the egg with one table spoon of cold water and brush the surface of the pastry. Sprinkle the garlic salt, pepper, gruyere and parmesan. With the rolling pin press gently the flavorings into the dough. With the knife or pizza wheel cut the puff pastry into (1.5-2cm wide) strips. Twist each strip and lay on a baking sheet lined with parchment paper to bake for 10 mns (in a preheated oven to 200°C) until browned and puffed then turn them to bake for another 10 minutes. Don’t over bake to not burn the cheese, they are more delicate than the zaatar straws.

You’re gonna sooooo love these melt in your mouth deliciousness. Try it with a glass of wine or bottle of beer, and enjoy!

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Tagged appetizer, cheese straws, flaky, food, gruyere, how to do, marmite et ponpon, parmesan, puff pastry, recipe, thyme, zaatar, zaatar straws

Purslane, avocado and rocket salad

Posted on June 29, 2016 | 1 comment

An easy and quick salad for those hot days when you look for a refreshing breeze. The blend of purslane, rocket, avocado, tomato, onion and pomegranate seeds make it so flavorful and nutritious.

In the beginning i found it a bit awkward to add purslane to this salad, i am used to the traditional one that mom used to make for us with tomato and cucumber. But since i am a lover of these soft leaves i wanted to give it a try and add it to this unconventional salad.

For those who doesn’t know, purslane leaves have more omega 3 fatty acids than in some of the fish oils. Surprisingly, 100 grams of fresh purslane leaves provide about 350 mg of alpha linolenic acid. Research studies show that consumption of food rich in omega 3 fatty acids may reduce the risk of coronary heart disease and stroke.

Without forgetting it’s very low in calories (just 16 kcal/100g) and fats. This amazing green leafy vegetable is also rich in dietary fibers, vitamins (A, C and some B complex) and minerals (iron, magnesium, calcium, potassium, and manganese). Isn’t it magical?!

For two, you will need:

purslane leaves, almost two cups
a bunch of rocket leaves, almost 3 cups
one small onion cut a la julienne
one medium tomato coarsely chopped
one big avocado sliced
half cup pomegranate seeds

Mix all together and serve with a vinaigrette dressing (apple cider vinegar, dijon mustard, olive oil and salt), or lemon and olive oil. Choose upon your taste.

Vegetarian or vegan people will cherish this treasure. If you are avoiding animal products, go for this healthy dark green leafy vegetable and enjoy all the benefits of fish! I am sure i will be testing other ways to use this highly beneficial purslane and most of all succulent.

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Tagged avocado, healthy food, highly beneficial, how to do, marmite et ponpon, omega 3 fatty acids, onion, pomegranate seeds, purslane, recipe, rocket, salad, tomato, vegan, vegetarian, vinaigrette dressing

Cheesy pull apart bread

Posted on June 16, 2016 | 3 comments

How perfect is this cheesy pull apart bread for the football season? But i am afraid no one would actually be watching the game when you serve it. A perfect and fun amuse bouche to serve when entertaining!

Very easy to make and everyone will rave about.

You will need:

one round (or long) country bread
100g butter melted
1 tsp garlic powder
2 tsp knorr salad seasoning powder (garlic and herbs)
100g cheddar shredded
100g mozzarella shredded

Start by cutting the bread vertically and horizontally, making sure not to cut it all the way. Mix butter with garlic powder and knorr salad seasoning. If you don’t find knorr use any mixed herbs of your choice with the garlic. Brush the bread in between the cuts then stuff it with the cheese.

1-cheesy pull apart bread|marmite et ponpon

2-cheesy pull apart bread|marmite et ponpon

3-cheesy pull apart bread|marmite et ponpon

Bake for 20 minutes on 180°C in the middle rack.

I dare you not to eat this straight from the oven! That’s why i didn’t take so many pictures, i was in a hurry to dig in. Try it and i am sure it will become a favorite in your house.

If you want deeper flavors you can choose also olive bread or zaatar bread… they go heavenly with the cheese.

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Tagged amuse bouche, appetizer, cheddar, cheesy bread, country bread, how to do, marmite et ponpon, mozzarella, pull apart bread, recipe, step by step

Hasselback potatoes

Posted on June 12, 2016 | 1 comment

Hasselback potatoes or sliced baked potatoes are my new addiction now. Being a potato lover, and who doesn’t anyway, i guarantee you are going to make it right away!

They might look difficult to make but in fact they are absolutely simple. With a sharp knife, cut slits across the potato (well washed), about half a centimeter, taking care not to cut all the way through. This might be the most difficult part, while it’s really easy, all you need is to stop before the knife reaches too far.

And here is your accordion potato. I prepared 1.5 kg potato, for that you will need:

100g butter melted
2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
2 cups cheddar cheese

Mix butter, garlic powder, salt and pepper and brush the potatoes, making sure you reach as well between the slices.

Bake on 250°C for half an hour and take it out to brush it with the remaining butter before you bake it again for half an hour. If your potato is too big, poke it to make sure it’s done, or you can leave it for more time. If you want crispy finish make very thin slits, all depend on your taste.

Take it out of the oven and gently open each slit to insert the cheese. I chose cheddar, you can also use parmesan or gruyere, or any melting cheese of your choice. Return to bake in the oven for 5-10 minutes until the cheese has melted.

Hasselback potatoes are very versatile, you can add bacon, ground beef, eggs… anything that you find it pairing well with potato.

Top it with sour cream and serve it immediately while cheese is still melted and bubbling!

Now i will leave you to gorge on this…

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