Chicks garland – Spring/Easter tiny hands crafts


chick garland | marmite et ponpon

Simple ideas come out the best when done with big love and tiny hands. As i always say, the most meaningful things are the ones that have your personal touch.

You are the ultimate plaything, and any activity will seem more fun if your child can share it with you. Sit down with your kids for joint creativity and fun to celebrate spring|Easter season.

Chicks garland, made with just flour, salt and water.

Mix:

  • 1 cup flour
  • 1/2 cup salt
  • 1/2 cup water

Knead until smooth. If your dough is still crumbly you can add more water, or if it’s sticky you can add flour, you can always correct flour and water to get the consistency you want. Add yellow coloring gel to the dough and let your kids cut out circles.

You can bake it for 15-20 mns on 200ºC or leave it to air dry for 2 days, if you are using decorations that can’t be baked. If you are leaving it to air dry i suggest to flip it after one day. And let the fun begin; I am sure the kids will enjoy sticking the wiggling eyes, feathers and beak made with orange triangle cut out of felt.

1-chick garland | marmite et ponpon2-chick garland | marmite et ponpon3-chick garland | marmite et ponpon

And here it is!

chick garland | marmite et ponpon

chick garland | marmite et ponpon

chick garland | marmite et ponpon

The boys had so much fun crafting and playing together. Brothers are a treasure ❤

chick garland | marmite et ponpon

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chick garland | marmite et ponpon

Easter tree decoration – homemade clay recipe for kids


easter tree decoration |marmite et ponpon

Hop in Easter mood with us and let’s start the decoration with this beautiful tree. Let your kids DIY the ornaments with a homemade clay recipe, ready in less than 10 minutes and with only 3 ingredients:

  • 1 cup cornstarch (cornflour)
  • 2 cups baking soda
  • 1 1/2 cup water

Mix all ingredients in a saucepan and bring to medium heat. Whisk continually  until it starts to thicken. It will take couple of minutes to look like mashed potato in consistency, remove it immediately from the heat. Place it in a bowl and cover it with damp cloth until it’s cool.

Knead it on a smooth surface, adding cornstarch if it feels a bit sticky, hand it to your kids and let the fun begin!

Cut out eggs and bunnies, using the cookie cutters and let them dry overnight. I am sure not all kids will have this patience, you can dry it in the oven for couple of hours on very low, so your kids can color them in the same day.

Don’t forget to make small holes (with a straw) before they dry, to be able later to insert a thread and hang it on the tree.

easter tree decoration |marmite et ponpon

This year the fun is double, i am crafting with my two boys! Let me be honest and say it’s beautifully insane 🙂 i need to tame my 19 months old boy excitement who is still discovering, exploring and creating that artistic mess, so overwhelmed with colors and beauty, he doesn’t believe rules exist and everything for him is edible! While my 4 years old boy, my charming little artist, who’s been doing this for a quite time, doesn’t fail to show me his passion and innate artistic skills. They both have it actually and i am so happy about it!

Back to our decoration, and while the paint is drying, get some dry branches and fix them in a pot (fill it with sand or pebbles not to fall) to have a tree like shape. And let the kid enjoy hanging up their handmade deco when they are completely dry.

easter tree decoration |marmite et ponpon

By the way, we prepared a lot more ornaments, but before having our final tree up, my little monkey dropped it 3 times and broke some! Well let me tell you this is part of the game, part of the fun and part of the learning. The most important is to be patient, and try to enjoy with them!

Those cracks make it more beautiful and real, and they will tell you later million story and laugh. Crafting with kids is not about the final outcome, the least you care about is working for the end result, let them enjoy the creative process, be patient again and enjoy as much as you can those priceless moments.

easter tree decoration |marmite et ponpon

If those bunnies and chick are striking your attention, they were made last year by my eldest son. You can check the link to that post.

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.

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

Classic bulgur pilaf and vermicelli


classic-bulgur-pilaf-and-vermicelli

Bulgur or burghol in Arabic برغل is the crushed whole raw wheat berries. It provides iron, protein and fiber while it still contains the outer bran and germ of the wheat. With such powerful whole grain, you guarantee a wholesome vegetarian dish,full of nutrients and flavor, plus offering a longer period of satiation, especially during lent, for people abstaining from meat.

Bulgur pilaf with vermicelli is one of my favorite simple dishes, that comes to rescue you on a lazy day. Doesn’t need preparation at all, using one pot and can be served in less than half an hour with a heap of yogurt to seal the deal.

classic-bulgur-pilaf-and-vermicellimarmite-et-ponpon

There is two types of bulgur, one finely crushed we use in kebbeh or tabbouleh and this one, the whole grain cracked in half which is love the texture, firm but soft and fluffy after being cooked, mostly in pilafs.

To serve two people you will need:

  • 1 cup bulgur
  • 2/3 cup vermicelli
  • 1 1/2 tbsp butter
  • 1/2 tbsp olive oil
  • 4 cups water
  • salt to taste
  • yogurt to serve with (as er your taste)

Start with cooking the vermicelli with butter and oil until golden brown. Add the bulgur and combine well and cook for another minute before adding the water. When it starts to boil reduce heat to simmer until all water disappears, it will take 20-25 minutes.

classic-bulgur-pilaf-and-vermicellimarmite-et-ponpon

Turn off the heat and cover the pot with a towel for 10 minutes. Open the lid and fluff it with a fork to serve it warm with yogurt or simply as is.

classic-bulgur-pilaf-and-vermicellimarmite-et-ponpon

classic-bulgur-pilaf-and-vermicelli-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.

classic-bulgur-pilaf-and-vermicellimarmite-et-ponpon