marmite et ponpon

Sup up your sandwich 2 – chicken avocado

Posted on January 25, 2017 | Leave a comment

Many of you find no time to cook dinner after long days at work, with kids or simply not fan of cooking. Sandwiches come to rescue the situation and satisfy your cravings; You can sup up any simple sandwich to become a consistent delicious meal. Not just that, it’s a pleasure to the eye also with all these colors blend.

All you need is the right and a smarter choice of pairing your sandwich ingredients. Today i will continue this sandwich makeover sequel with this finger – licking chicken avocado sandwich. You will need:

chicken breasts, enough quantity to your sandwich(s), lets say 500g make 4 sandwiches
2 tbsp olive oil
1 tbsp garlic powder (or garlic salt)
1 tsp salt
1 big avocado
rocket leaves
Cesar dressing
bread of your choice, i used ciabatta bread

Season the chicken with the garlic and salt and cook them in olive oil. Lay them on a bed of rocket leaves, this very low in calories vegetable; 100 g of fresh leaves hold just 25 calories. Nonetheless, it has many vital phytochemicals, anti-oxidants, vitamins, and minerals that may immensely benefit your health. Add 2-3 slices of avocado; buttery avocados are a good complement to sharp flavors like garlic. They are high in fat, but 64% of it, is the heart healthy monounsaturated. They also offer good nutrients like vitamin E and potassium. Drizzle some cesar dressing and enjoy!

This type of sandwiches could also serve as a lunch with a nice side salad, not just a light dinner.

If you like the idea of the sandwich makeovers, stay tuned for the next post with another delicious, quick and healthy choices.

Don’t forget to give it some likes and shares to spread the joy. Like marmite et ponpon facebook page and follow on twitter. More posts are yet to come.

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Tagged avocado, cesar dressing, chicken, food blog, food blogger, food photography, healthy, jaymmy, light meal, marmite et ponpon, quick, recipe, rocket leaf, sandwich

Sup up your sandwich 1 – grilled halloumi with pesto and tapenade

Posted on January 24, 2017 | 1 comment

All you need is the right and a smarter choice of pairing your sandwich ingredients. I will start with the grilled halloumi and pesto sandwich. They say pesto perks up milder ingredients and i confirm that! You need:

2-3 slices of grilled halloumi
1 tsp pesto
1 tsp olive tapenade
roasted\grilled bell pepper (i had orange capsicum at home, you can choose from red, orange or yellow)
rocket leaves
4-5 seedless olives
your choice of bread, mine is a multi-cereal bun

Spread pesto and tapenade on the bread. Top it with a layer of rocket leaves, this very low in calories vegetable; 100 g of fresh leaves hold just 25 calories. Nonetheless, it has many vital phytochemicals, anti-oxidants, vitamins, and minerals that may immensely benefit your health. Lay the grilled halloumi slices then roasted bell pepper. One half bell pepper supplies all the vitamin C and 80% of the vitamin A you need in a day. Bell peppers are naturally sweet, and roasting them adds a smoky accent to make a balance with the salt in cheese and olives. You can repeat or shuffle the ingredients as per your taste.

This sandwich presents the right harmony without having any ingredient overpowering the other.

If you like the idea of the sandwich makeovers, stay tuned for the next post with another delicious, quick and healthy choices.

Don’t forget to give it some likes and shares to spread the joy. Like marmite et ponpon facebook page and follow on twitter. More posts are yet to come.

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Tagged arugula, bell pepper, easy, food, food blog, food blogger, grilled halloumi, halloumi sandwich, healthy, jaymmy, makeover, marmite et ponpon, multi cereal bread, olives, pesto, quick, recipe, roasted, rocket leaves, sandwich, tapenade

Hearty shepherd pie

Posted on January 19, 2017 | Leave a comment

In a previous post, i shared the recipe of batata soufflé, explaining that is the lebanese variation of the french dish “hachis parmentier” and the british dish “shepherd pie”.

Et voila the shepherd pie, a great comfort food recipe that’s easy to make! For Lebanese people or to the one who knows the traditional lebanese dishes, you will notice that it’s a mix of “batata soufflé” and “bazella w riz” but instead of the rice it’s served with potato purée on top.

This recipe is so versatile, some add cheese or herbs and some add more veggies, gravy or broth. For marmite et ponpon recipe you will need: (serving 4-6 people)

2 medium onion, medium diced
1/4 cup celery and leek, finely chopped
2 tbsp olive oil
250g minced beef
1 1/2 tbsp tomato paste
2 large carrots coarsely chopped
1 cup water
1 cup or almost 250g peas (frozen or canned)
salt to taste
1 kg mashed potato (purée style with milk and butter)
dry mint to sprinkle on top
1 cup grated parmesan

Cook onion, celery and leek with olive oil until tender and fragrant. Add mince beef and cook together until the meet is browned. Stir in tomato paste, carrots and water then simmer for 20 minutes. I you are using frozen peas, add them to simmer for another 10-15 minutes but if you are putting the canned ones, you only need to simmer for another 2-3 minutes as they are already cooked and you don’t want them to melt in.

Pour them in a baking dish to cover with the mashed potato. Sprinkle some dried mint (almost 1 tsp) and grated parmesan and bake on 180°C for 15 minutes or until cheese is melt and golden.

You don’t need to be expert or love cooking when you have a foolproof recipe. It’s an easy and flavorful dish, if you have kids i am sure they will love it. Don’t hesitate to try one new dish each week, food is always a great pleasure!

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.

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Tagged batata souffle, cheese, easy cooking, food, food blog, food blogger, food photography, hachis parmentier, hearty dish, jaymmy, main dish, marmite et ponpon, mince beef, potato, recipe, shepherd pie, vegetables

Turkey and red fruits jam with brie dip

Posted on January 17, 2017 | Leave a comment

Cold weather is the perfect excuse for eating, especially comfort food that warms the body and the heart. At the end of the day and when kids go to bed, all i want is to relax on the couch, enjoy a nice dinner with hubby while watching tv.

By this time i am out of energy, i need a quick dinner served with no preparations. Turkey, red fruits jam, brie and basil olive oil… did i grab your attention? All you need is 5 minutes of preparations, and this is exactly the time you spend to make a sandwich.

How to do?

Roll out a ready puff pastry into 2 circles (almost 8″ or 20cm).
Place the first circle of dough onto a parchment-lined baking sheet.
Brush the surface lightly with red fruits jam leaving the center, the size of your brie cheese.
place the cheese in the center and lay around turkey slices, i chose turkey with herbs, my favorite.
place the second circle on top, after cutting off the circle, the size of the cheese.
divide the dough into 16 equal parts, starting from the edge till the center, without touching the cheese.
twist each two parts in different directions to meet. Take each pair of twisted slices and press the ends together firmly to seal the dough.
brush the surface with olive oil
make several cuts in the cheese to not burst in the oven
sprinkle some basil
bake on 180°C for 15-20 minutes or until the surface is golden brown

Is your stomach rumbling by now? Don’t wait till the night, you can have it as an appetizer for your lunch, it could also serve as a breakfast too! i hope you get the chance to try it.

Dip in the cheese and savour!

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.

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Galette des rois a la frangipane et chocolat

Posted on January 6, 2017 | Leave a comment

Today we are celebrating the Epiphany, Christ’s baptism by John the Baptist (Eastern churches) and the day on which Les Rois Mages (the Magi), the three kings Gaspard, Balthazar and Melchior came to pay their tribute to the world famous baby born Jesus (Western churches).

La Galette des rois is a typical french tradition celebrated on the Epiphany, the tradition is to discover who will be the king or the queen for a day by having “la fève” hidden in the galette, historically a dry fava bean (hence the name) but now it became a little porcelain figure. The ritual says; the youngest child of the family hides under the table, an adult divides the galette in even slices, and the child decides which slice goes to whom. Whoever gets the fève in his serving is named King (or Queen) for the day, gets to wear the paper crown and picks who the Queen (or King) will be.

La Galette des rois is a traditional confection consisted of puff pastry pie garnished with butter with infinite options of stuffing. Today’s recipe is the galette à la frangipane et chocolat which is a blend of crème d’amande and crème pâtissière (pastry cream) and chocolate. With kids, chocolate is always a winning option!

You will need:

500g puff pastry (thawed if frozen), divided and rolled out to 2 circles, one is slightly bigger than the other (30cm diameter).

Filling:

1/4 cup unsalted butter softened
1/4 cup sugar
2 eggs
1/4 cup almond flour
1 tbsp liquor of your choice (rum, grand marnier, bourbon….)
1/2 cup crème pâtissière
1/3 cup chocolate grated or cocoa powder
1 egg + 1 tbsp water room temperature for eggwash

Accessories:

la fève or porcelain trinket
2 crowns

galette-des-rois-frangipane-au-chocolat-marmite-et-ponpon

Beat the butter until creamy. In a bowl combine sugar and almond flour. Add the butter to it and mix until smooth. Stir in the liquor and eggs one at a time and mix well at each addition. Add the crème pâtissière and finally the chocolate.
Place the smaller of the 2 circles on a piece of parchment paper. Pour the prepared filling in the center and spread it inside the circle leaving a ring by a width of 2.5cm (about 1 inch) around. Using a pastry brush, brush the outer rim with water to serve as glue when you place the second puff pastry circle on top. Place a porcelain trinket of your choice in the crème, not in the center but closer to an edge, or your knife will keep running into it when you divide the galette. Press it down gently to bury it. You can put 2 trinkets to increase the chances if you have more than one kid, ditch the rules and let’s have some fun;)
Lay the second round of dough precisely on top of the first, smooth it out gently over the crème to remove any air pocket, and press it down all around the sides to seal. Using the back of the tip of your knife, draw a decorative pattern on top of the galette. Holding your knife upright, blade down, and using the dull side of the blade, push the dough inward to create a festooned pattern.
Brush the top of the galette lightly with egg wash: Make sure it doesn’t drip over the edges, or the eggwash will seal the layers of the puff pastry and it won’t rise. Let it rest a minute then brush it lightly again with the eggwash. Using the tip of your knife, pierce the top dough through the pattern you’ve drawn to ensure an even rise. Transfer to a baking pan and bake for 30 minutes on 180°C and until puffy and golden brown.
Let it cool to room temperature before serving.

galette-des-rois-frangipane-au-chocolatmarmite-et-ponpon

galette-des-rois-frangipane-au-chocolat-marmite-et-ponpon

Happy Epiphany everyone! دايم دايم

If you really 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 festive posts are yet to come.