An utterly craveable sandwich, for a NO cook day, doesn’t require skills and the best part it’s ready in less than 10 mns. So if you feel like treating yourself effortlessly, enjoy this elegant sandwich.
To make 2 sandwiches you will need:
- 6 slices of bread (could be toasted)
- 150g thin slices smoked salmon
- 100g imitation crab meat, shredded
- 1 medium avocado pitted and mashed
- 1 1/2 tbsp lemon juice
- 1 tbsp capers
- 1 1/2 tbsp cream cheese
- 3-4 roman lettuce leaves
Start by spreading on the first layer of bread the mashed avocado and lemon, then a layer of the shredded crab. Cover with a second layer of bread, spread cream cheese, lay thin slices of smoked salmon, a layer of lettuce and sprinkle some capers. Top it with the third layer of bread and serve.
You can use toasted bread or simply sliced from the loaf. Personally i like it toasted, if you do then you need to let it cool before making the sandwich, if the bread is hot, it might change the taste of the ingredients.
If you like onion, you can add couple of rondelles, or maybe substitute lettuce with rocket leaves. It’s a versatile sandwich, you can add whatever you like to pair with crab and salmon.
I am sure only by looking at the pictures your mouth is already watering. Wait until you try it, you will fall for it.
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Posted in main dish
Tagged avocado, capers, crab, cream cheese, easy, fast, jaymmy, marmite et ponpon, recipe, sandwich, smoked salmon
There is no better reward than this juicy flaky salmon baked to perfection and presented with the co-star avocado sauce.
I am fond of salmon to begin with. This fantastic dish doesn’t require efforts or skills, very easy to do and can be on your quick meals list. Whether you feel lazy or coming back tired after a long day at work, you can serve this dish at your table in less than 30 minutes.
Preheat your oven to 200°C. Season two salmon fillets with salt (i was preparing a meal for two, you can adjust the ingredients depending on how many persons you are serving). Line your baking dish with a large piece of foil and place them. Squeeze half a lemon to drizzle juice over the fillets and cut the other half in rondelles to place on top as well. Wrap the edges of the foil to keep the salmon moist! Bake for about 15-20 minutes or until flaky and tender.
Meanwile to prepare the sauce you need:
- one big avocado
- one small onion finely chopped
- juice of half a lime
- salt to taste
- a handful corriander
In a processor pulse the avocado with lime and salt. Once done, fold in the onion and coriander.
Drizzle on top of your pink salmon and enjoy!
For a perfect meal you can serve with mashed potatoes, rice or pasta. I prefer mashed potatoes!
There are so many reasons to get excited about food, salmon and avocado sauce is one of them! It’s a winner for certain 🙂
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.
Posted in main dish
Tagged avocado, avocado sauce, baked salmon, coriander, food blogger, jaymmy, lebanon, lime, marmite et ponpon, qatar, salmon, salmon fillets, sauce
Fruits are food of Gods! This salad is inspired from my trip to Sri Lanka. In a previous post i mentioned all the health benefits of the exotic fruits of Sinhala which really motivated me to create this tempting salad.
It has it all; wholesome, delish and beautifully presented. Imagine this mix of mango, pineapple, papaya, avocado and shrimps! When you smell its aroma as you take it to your mouth you wish to close your eyes to create a better mental image and involve all your senses.
So easy to do and doesn’t involve so much of preparation. To make this salad for two you need:
- one medium pineapple
- one medium mango
- two small avocado
- half of a papaya
- 300g shrimps cooked
Divide the pineapple in two halves and empty one of them to use it as a boat for the salad.
In a bowl, cut all the fruits in medium cubes then add the shrimps. Mix all with lemon mayo dressing and pour it in the pineapple shell. Eh voila ready to serve!
Posted in appetizers & salads
Tagged avocado, blog, exotic, exotic fruits, how to do, jaymmy, lemon, mango, marmite et ponpon, mayo, papaya, pineapple, pineapple shell, recipe, salad, shrimps, sri lanka
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:
- 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.
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
Salads are so versatile, can be served at any point during the meal, they can be appetizers, side dish or even a main dish! All i can say, salads and summer go really well; light, nutritious and refreshing. Go as much creative as you wish, mix the ingredients that you like, drizzle your favorite dressing and enjoy!
Thyme goat cheese and bake rolls salad is so easy to adapt and takes less than 10 minutes!
- lettuce of your choice (i used frisé)
- black olives
- bake rolls
- and of course the goat cheese, i cut them in slices and dipped them in dry thyme
Lemon mayo dressing tastes beautiful with it!
Did you know that the ancient greeks used thyme in their baths and burnt it as incense in their temples, believing it was a source of courage?