Category Archives: dessert

refreshing cantaloupe and watermelon in ginger sugar syrup

Posted on August 16, 2014 | 7 comments

It’s time to fly back to our nest in doha. Filling our luggage with lebanese goods and our hearts with ample dose of fun and love. It was a mahragénial* vacation!

Obviously, we can never get used to goodbyes, but we learnt to be optimistic with a “see you soon” shower of kisses.

We will miss you all so much until we meet again. Antoun, here we come for sure!

As i greeted you from lebanon with the fresh lemonade, I will leave you with a fresher cantaloupe and watermelon salad with ginger sugar sauce.

To make this delicious salad you need: (yields 4 servings)

2 cups watermelon (cut in balls shape)
2 cups cantaloupe (cut in balls shape)

If you don’t have this special utensil, you can cut in cubes or wedges.

To make the ginger syrup you need:

1 cup water
1/2 cup sugar
1/2 cup fresh ginger sliced and left unpeeled

Bring to boil water, sugar and ginger then simmer for 10 minutes. Strain and let it cool in the refrigerator.

Once the syrup is cold, soak in the cantaloupe and watermelon for at least an hour, keeping it in the refrigerator

Serve it cold and jazz it up with couple of mint leaves, not just for a beautiful presentation, but for the taste that it adds.

Stay tuned for more posts from doha. I won’t be late!

*mahragénial: is a composed word meaning splendid festivities, quoting Rawad Matar. I promised to use the word in my last post from lebanon.

mahragen مهرجان (arabic word) meaning festival
génial (french word) meaning brilliant

7 Comments

Posted in dessert

Tagged blog, cantaloupe, fruit salad, ginger, how to do, jaymmy, marmite et ponpon, melon, mint, recipe, syrup, watermelon

all berries no bake cheesecake

Posted on August 7, 2014 | Leave a comment

No bake desserts are the best! Quick, easy and delicious. This creamy layered treat is one of the incredible indulgent sweet course. Each layer by itself is inviting. Follow me for a step by step tutorial:

To prepare the crust, put 250g of digestive biscuits into a food processor and blend until you get fine crumbs.

Add 80g of softened butter and 1/4 cup granulated sugar. Mix well until you get sand like mixture.

For the filling, blend 500g cream cheese (I use philadelphia cheese) with 1 cup of icing sugar. Once mixed well add 2 cups of whipping cream and zest of half a lemon. Whisk to become fluffy.

For individual portions, choose a glass or shooter of your choice to press the crust in the buttom. Add the cream cheese, then all berries jam and let it cool in the fridge for at least 2 hours.

You can use any jam you favor; could be strawberry, blueberry or even caramel…..

If you like frozen sweets, put it in the freezer for couple of hours before adding the jam. Trust me it will be your summer dessert, you will melt for it!

You are going to love these cheesecakes. Enjoy!

fondue chocolate: 2 ingredients and less than 2 minutes

Posted on August 5, 2014 | Leave a comment

Fondue was always presented in a special pot where we dip long stemmed forks of fruits, marshmallows, cake or bread. I want to tell you, you don’t need these exact utensils anymore. Fondue is now simpler than you think.

Whip up this exceptional treat in less than 2 minutes! In any heatproof bowl put 200g of dark chocolate (must first be chopped into small pieces so that it will melt evenly) with 250 ml of cream and heat it for 1.5 mns in microwave. Stir the mix until the glossy dark brown chocolate appears. Add 1 tsp of rum (optional) and it’s ready to dip in any fruit of your choice, cake or brownies and even marshmallows. Use the small size skewers instead of the forks.

For instance, i used strawberries, brownies and marshmallows.

Who can resist this luscious chocolate fondue! You don’t need a special occasion to serve it. Indulge yourself and your loved ones in this heavenly treat.

There are various possibilities of food to dip in; strawberry, banana, pineapple, melon, cake, brownies, cookies, marshmallows… and some people like to dip in salty crackers or pretzels. Bottom line, chocolate goes with everything!

chocolicious hershey’s pudding popsicles

Posted on July 30, 2014 | Leave a comment

The ultimate combo; popsicles, chocolate and kids, couldn’t be more joyable. A day spent with the chocoholic cousins, joe-marc (my lovely god son) and the exceptional elie-antoine!

In this scenario, impatience is the key for fun! Can you imagine a 6 year old waiting for the pudding to be done or getting frozen? Infinite of whys, hows and whens will shower your head.

To prepare the hershey’s pudding for 8 popsicles, you need:

2 cups water
2 cups whole milk
1 cup sugar
1/4 cup flour (all purpose)
1/4 cup hersehy’s cocoa powder

Whisk all over a medium heat until it thickens. Let it cool a bit then pour in molds and freeze for overnight, for a better result.

To remove the popsicles from the molds, run under warm water until they are easily released.

A finger lickn’ pudding! If you like chocolate pudding, you can double the quantity and pour the remaining mix in cups. Let it cool in the fridge (2-3 hours) and attack it!

Chocolate for kids is perceived as a reward. Give to your child a healthy homemade one with no regrets! I wish i can offer it daily to my most loved cousins. We missed the beautiful elder sister rita-maria that day, but we promised to leave her some! I love the three of you so much (je vous aime beaucoup).

chocolate volcano cake au coeur coulant

Posted on July 8, 2014 | 4 comments

Molten chocolate cake, chocolate fondant cake, lava cake…. Many attractive names for one succulent addictive cake that melts your heart with it.

If you are planning for a romantic dessert, this is a heavenly one with its divine melting texture.

You will need: (recipe yields 7-8 ramekins)

200g dark chocolate cut in small pieces
4 large eggs
10 tbsp granulated sugar
8 tbsp softened butter
6 tbsp flour
2 tbsp creme fraiche

Melt the chocolate then add the butter. Whisk eggs with sugar, and add it slowly to the chocolate butter. Add the flour and finally the creme fraiche.

Lightly coat the ramekins with butter, then dust with granulated sugar. Distribute the batter evenly in the coated ramekins.

Place in the fridge for 4-5 hours. Take it out to bake it for 20 minutes in a 300°C oven. Take out from oven and allow it to cool for 5 minutes before serving.

Use a sharp knife to scrape along the edge of the cake before inverting onto a plate. Dust with powdered sugar and garnish with strawberries.

Top it with a scoop of vanilla ice cream and let the chocolate mania start!

If you like this post give it many 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.