marmite et ponpon

Mini sausage Christmas wreath

Posted on December 23, 2018 | Leave a comment

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!

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.

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.

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!

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Posted in appetizers & salads, special occasions

Tagged appetizer, christmas food, doha, easy quick, entree, food art, food blog, food blogger, food photography, food porn, hors d'oeuvres, jaymmy, lebanon, marmite et ponpon, mini sausage, qatar, recipe, side dish, wreath

Guacamole tostitos scoops

Posted on December 22, 2018 | Leave a comment

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, 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.

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.

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 😉

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!

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Posted in appetizers & salads, special occasions

Tagged appetizers, avocado, beirut, capsicum, christmas, christmas food, easy, food, food blog, food blogger, food photography, food porn, guacamole, jaymmy, lebanon, marmite et ponpon, qatar, quick, recipe, tortilla, tostitos scoops

Spanish rice and shrimps

Posted on September 24, 2018 | Leave a comment

This is my new lunchtime invention! I heart cooking with shrimps and pairing it with a side filling dish. Today the Spanish rice is the awesome amigo.

If you are fan of the Spanish flavors, i encourage you to give it a try. Vamos to this flavorful quick, easy and foolproof recipe. I am sure you will end up with a staple recipe in your cooking book. I got lots of compliments 🙂

To serve two big portions you will need:

400g cooked shrimps (oven baked or boiled) and deveined. Divided in 2x200g portions
1 cup rice
2 cups chicken broth
2 tbsp tomato paste
1 tbsp sweet paprika
1/2 tsp garlic salt
2 tbsp olive oil
1 medium onion finely diced

How to prepare the rice?

Heat the olive oil and cook the onion until fragrant and translucent. Add the rice and pour the chicken broth. If you prefer vegetable broth go ahead, it will still be as delicious. Mix all and add the remaining ingredients, tomato paste, paprika and garlic salt. Put 200g of the shrimps and keep the other 200g to serve it along with the rice for a nice presentation. When it starts boiling, cover your pot with the lid and let it cook on a very slow flame about 20-25 minutes or until all the liquid is gone.

This rice is a basic one for more other inventions, next time i will try it with beans or chicken. I will keep you posted. Happy cooking 🙂

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Posted in main dish

Tagged blog, cooking, easy and quick recipe, food blog, food blogger, food photography, food porn, foolproof recipe, garlic salt, jaymmy, lebanon, marmite et ponpon, olive oil, onion, qatar, recipe, rice, shrimps, spanish, sweet paprika, tomato

Vegan whole wheat fusilli pasta

Posted on August 30, 2018 | Leave a comment

Oh marmite et ponponER’S how i miss you ❤

I woke up this morning and the first thing on my mind was marmite et ponpon. Back form the summer vacation and before getting overwhelmed by a packed schedule, i wanted to start with by a big fat i love you and i miss you.

I spontaneously chose the last post from the queue (the long queue, the really long queue) to share it with you, without thinking and without planning … All i can say (emotionally driven) i really miss you and miss my space where i share with you what i like to do the most.

Happy to reconnect with you after this long time!

Vegan whole wheat fusilli pasta is my recipe to share with you today. Serving 4, you will need:

one pack of whole wheat fusilli (cooked as per pack instructions, washed and drained)
500b tomato puree
1 big capsicum cut a la julienne
2 cups broccoli
1 1/2 cup fresh mushroom sliced
5-6 small zucchini cut a la julienne
2 big carrots shaved or thinly sliced
1 cup black olive, seedless
3 tbsp olive oil
salt and pepper as per your taste

Bring olive oil to heat and sautee the broccoli, carrots and zucchini for 2 minutes then add capsicum (choose the color you want), mushroom and olive to sautee all for another 1-2 minutes.

Pour the puree of tomato and cook the mixture 1 minute after boiling. You don’t want the veggies to be 100% cooked. The little bit of crunchiness will create a beautiful contrast with the pasta. Add salt and pepper as per your taste!

Mix the sauce with the pasta and serve it hot or maybe at room temperature. Bon appetit!

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Tagged black olive, broccoli, capsicum, carrot, cooking, doha, food blog, food blogger, food photography, food porn, fusilli, italian cuisine, italian dish, jaymmy, lebanon, marmite et ponpon, mushroom, olive oil, pasta, qatar, recipe, tomato, vegan, vegetarian, whole wheat pasta, zucchini

Vegan Heirloom beans – Lebanese traditional fasoulia bi zeit

Posted on February 21, 2018 | Leave a comment

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 🙂

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.

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.