Category Archives: j delights

DIY food art – kids under the sea breakfast

Posted on August 25, 2014 | Leave a comment

Food art is so fascinating for kids as for adults. I will never mind to get such plate as breakfast in bed. I find it amusing too 🙂

Anyone can make this cute breakfast (could be a snack as well). Very simple and easy. You will need:

thin slices of cucumber cut lengthwise for the stems
2 carrots slices to make the fish
handful cereal breakfast for the sea
small raisins for the water bubbles
one big raisin cut in 4 for the turtle hands and legs
one medium raisin for the turtle head
one kiwi slice for the turtle body
edible paint for the turtle and fish eyes (optional)

It’s great to get your kid eat healthy food and have fun in the same time. When nady saw the plate he started waving his hands like a fish and singing. The turtle really grabbed his attention too! Amazed by his beautiful breakfast, he was hesitating whether to contemplate, play or start digging in!

Well he decided to polish off his delicious under the sea breakfast!

Never mind if your kid didn’t like the taste of kiwi, It’s one of my many attempts to offer this fruit to him but he doesn’t like it so far! But i will keep on trying…

Try these edible cool arts for your kids and give them a reason to always be happy and enjoy food.

Whatever you are doing, always add fun to you and your loved ones life! Happy day to all and lots of love and smiles x

If you like to join me to the fun and see more of interesting things, follow this blog and like marmite et ponpon facebook page. Happy reading!

how to make a classic homemade guacamole and tips to prevent browning

Posted on August 22, 2014 | 1 comment

First allow me to do some myth busting!

Adding citrus juice to the guacamole doesn’t prevent browning. We only put lemon for the taste. Yes this the truth! What really works is preventing its exposure to air. Oxygen turns avocados brown.

How you should restrict oxygen from spoiling your guacamole?!

Place the guacamole in a bowl and flatten with the back of spoon to remove any air pocket, cover it with 2 layers of plastic wrap pressed firmly against the guacamole and put it in the fridge.

I promise this will prevent browning for 3-4 hours.

For a basic guacamole you need:

one large ripe avocado
1 tsp lemon juice
1/2 red onion finely chopped
1/4 tsp garlic powder
dash of salt to taste

Use a fork to mash the avocado. You can use a pastry blender, but i like my guacamole to be a little chunky.

Sprinkle with salt and garlic powder. Why garlic powder, because it’s milder than the fresh one, it blends in better.

Add the lemon juice and the finely chopped onion. If you prefer guacamole with additional ingredients, you can stir in:

tomatoes
or cilantro
or peppers
or parsley….

But for me i like guacamole where the seasoned avocados are the only event!

Try my sizzling chicken fajitas recipe with this delicious guacamole.

1 Comment

Posted in astuces, main dish

Tagged avocado, blog, chicken fajitas, fajitas, guacamole, how to do, how to prevent from browning, jaymmy, lemon myth, marmite et ponpon, recipe, sizzling chicken

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

embellish your simple cheese appetizer

Posted on August 12, 2014 | Leave a comment

Appetizers are meant to stimulate your appetite! The more attractive they look, the more inviting they are. Embellish your simple cheese appetizer and let beauty be on your plate.

Mix feta cheese with dried thyme or italian herbs then shape them into balls. On a cracker (i used ritz) place a small frisé lettuce then the ball of cheese. Halve a cherry tomato and place it on top.

Isn’t that too cute to eat? Impress your guests with simple and quick appetizers. I will post more ideas of beautiful and attractive starters. Stay tuned!

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!