Tag Archives: appetizer

Beetroot and feta tart


beetroot feta tart |marmite et ponpon

The best recipes are the ones calling for few ingredients, done in no time and effortless! Served at anytime of the day is a bonus! I am describing my recipe of today; beetroot and feta cheese tart.

beetroot feta tart |marmite et ponpon

Beetroot, better called “superbeet”, is a round dark red vegetable, sweet, earthy and tender. Whilst beetroot has a sweet taste, its leaves, which also are edible, taste bitter. This vegetable is linked with better stamina, improves blood flow and lowers blood pressure. It was popular in Roman times to treat fever, wounds, skin problems and was used as an aphrodisiac.

beetroot | marmite et ponpon

If you don’t want fuschia hands, better wear gloves while working with it. No wonder why its color can be extracted and used as a natural food coloring. Try it with eggs at Easter time for a nice vibrant color!

For this recipe there is no exact measurements. You will need to roll out a sheet of puff pastry and cut it in medium squares (around 10x10cm), so it’s depending on how many squares you will make. I made 6 puffs, so i used a sheet of 300g. For that you need:

  • one medium beetroot boiled, and coarsely shopped into small pieces
  • 180g feta cheese crumbled
  • 2 tbsp thyme
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • egg wash

beetroot feta tart |marmite et ponpon

Heat the oven to 180ºC. Roll the pastry out into six squares as i already mentioned and score a 1cm border around the edge and brush it with egg wash.

Place them on the baking tray, scatter evenly the feta cheese, then the chopped beetroot. Sprinkle on top the thyme and bake for 20-30 minutes or until the pastry is well puffed and golden.

beetroot feta tart |marmite et ponpon

Leave it for 5 minutes to cool down then drizzle the olive oil and two drops (or three maximum) of balsamic vinegar and it’s ready to serve! Alone or with a salad it tastes just delish! If you are not fan of balsamic vinegar you can skip and it will still taste amazing.

beetroot feta tart |marmite et ponpon

I used rocket leaves for garnish, you can also use thyme or any other green leaves you fancy and it’s at hand. Bon appetit!

beetroot and feta tart |marmite et ponpon

If you’ve tried this or any other recipe on the blog please let me know the result, I love hearing from you!

And 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.

beetroot feta tart |marmite et ponpon

Turkey-mozz braid appetizer


turkey and mozzarella herbs|marmite et ponpon

I heart appetizers, actually we (my husband and I) heart appetizers. I believe this love runs in the blood, as we are Lebanese, we come from the land of birthplace of mezze.

I confess, sometimes we only order a variety of these convivial small dishes and we never reach to the main dish.

Turkey and mozzarella braid is one of our favorite appetizer, prepared with few ingredients and served on your table in less than 20 minutes.

turkey and mozzarella herbs|marmite et ponpon

You will need:

  • one sheet of puff pastry (300g)
  • 100g turkey (5-6 slices)
  • 100g mozzarella (4-5 slices)
  • 1 tbsp red fruits jam
  • 11/2 tbsp pesto
  • egg wash before baking

how to do turkey and mozzarella braidRoll the pastry dough into a 30 cm x 30 cm square. Lightly divide it (without cutting) into 3 equal rectangles. Using a rotary cutter or simply the pizza cutter cut about ten strips, on the side rectangles. Leave the center rectangle intact. Remove the corner sections from each of the 4 corners strips.

Spread the jam in the center followed by a layer of turkey, i chose the one with herbs, then mozzarella and finally pesto. Start by folding the top right strip over the filling slightly diagonal and press lightly to adhere. Then fold the top left stripe in the same manner. Repeat with the remaining strips until you reach the end, but before folding the last two strips make sure you folded the bottom flap.

Follow the scheme for a easy tutorial of this no fail braid. Brush the top with eggwash and bake on 200°C for 10-12 minutes or until golden brown. Serve it with extra red fruit and pesto dip.

turkey and mozzarella herbs|marmite et ponpon

turkey and mozzarella herbs|marmite et ponpon

turkey and mozzarella herbs|marmite et ponpon

Bon appetit!

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!

turkey and mozzarella herbs|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

Turkey and red fruits jam with brie dip


turkey-and-red-fruits-jam-with-brie-dipmarmite-et-ponpon

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.

turkey-and-red-fruits-jam-with-brie-dipmarmite-et-ponpon

How to do?

how-to-do-turkey-and-red-fruits-with-brie-dip

  • 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

turkey-and-red-fruits-jam-with-brie-dipmarmite-et-ponpon

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!

turkey-and-red-fruits-jam-with-brie-dipmarmite-et-ponpon

turkey-and-red-fruits-jam-with-brie-dipmarmite-et-ponpon

turkey-and-red-fruits-jam-with-brie-dipmarmite-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.

turkey-and-red-fruits-jam-with-brie-dipmarmite-et-ponpon

 

Zaatar (thyme) and cheese straws


zaatar(thyme) and cheese straws |marmite et ponpon

These savory straws are perfect as appetizers, quick and easy to make and most of all they are addictively tasty. Yes i am hooked on these flaky sticks.

The most common recipes call for cheese, but being Lebanese and fond of our man’oucheh zaatar (thyme), can’t but give it a try using this frangrant and flavorful herb!

Man’oucheh  style straws, and it’s heavenly delicious!

zaatar(thyme) and cheese straws| marmite et ponpon

To make Zaatar straws you need:

  • a sheet of puff pastry (250g) makes 10-12 straws
  • egg wash (one egg +1 tbsp cold water)
  • 1/3 cup ground zaatar (prepared with sumac and sesame as for man’oucheh )
  • pinch of salt

Roll out the defrosted puff pastry on a lightly floured board until almost 25×30 cm. Beat the egg with one table spoon of cold water and brush the surface of the pastry. Sprinkle the zaatar and salt and with the rolling pin press gently the zaatar into the dough. With the knife or pizza wheel cut the puff pastry into (1.5-2cm wide) strips. Twist each strip and lay on a baking sheet lined with parchment paper to bake for 15 mns (in a preheated oven to 200°C) until browned and puffed then turn them to bake for another 10 minutes.

 

zaatar(thyme) and cheese straws|marmite et ponpon

zaatar(thyme) and cheese straws | marmite et ponpon

To make cheese straws you need:

  • a sheet of puff pastry (250g) makes 10-12 straws
  • egg wash (one egg +1 tbsp cold water)
  • 1/2 tsp garlic salt
  • pinch of black pepper
  • 1/4 cup shredded gruyere
  • 1/4 cup grated parmesan

Roll out the defrosted puff pastry on a lightly floured board until almost 25×30 cm. Beat the egg with one table spoon of cold water and brush the surface of the pastry. Sprinkle the garlic salt, pepper, gruyere and parmesan. With the rolling pin press gently the flavorings into the dough. With the knife or pizza wheel cut the puff pastry into (1.5-2cm wide) strips. Twist each strip and lay on a baking sheet lined with parchment paper to bake for 10 mns (in a preheated oven to 200°C) until browned and puffed then turn them to bake for another 10 minutes. Don’t over bake to not burn the cheese, they are more delicate than the zaatar straws.

zaatar(thyme) straws and cheese straws | marmite et ponpon

zaatar(thyme) straws and cheese straws| marmite et ponpon

You’re gonna sooooo love these melt in your mouth deliciousness. Try it with a glass of wine or bottle of beer, and enjoy!

zaatar(thyme) straws & cheese straws |marmite et ponponI

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.