A tiny bouchée to hold so many deep flavors! i would rather call it the brie symphony!
Though these are not the main hero on your menu, but a holiday table can’t be set up without these festive hors d’oeuvres.
Get your party started with these irresistible and elegant brie crostini. You will need: (you decide on the quantity)
- baguette (toasted) sliced
- brie cheese slices
- pear slices
- walnut chopped
- arugula (or rocket leaves) for decoration
Layer the crostini with a slice of brie topped with a slice of pear. Drizzle with honey then add few chopped walnut and cranberry. The arugula comes at the end to shout out the spectacular look!
With this season full of special occasion, i am sure you will add this easy yet delicious appetizer to your repertoire.
This impressive combination of cheese, fruit and nut is a little bite of heaven. the smoothness of cheese with the crunchiness of walnut, the sweetness of honey and pear along with the sour taste in the cranberry create the symphony i told you about in the beginning!
This is my last post in the 2018. I wish you all a happy end of this year and a great 2019 ahead full of happiness and endless beautiful moments and blessings your heart can hold! Love always xoxo
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 and see you in 2019! Happy new year 🙂
Posted in appetizers & salads
Tagged appetizer, beirut, bouchee, brie, cheese, cranberry, crostini, doha, easy recipe, festive food, food blog, food blogger, food photography, food porn, fruit, honey, hors d'oeuvres, jaymmy, marmite et ponpon, nut, pear, quick recipe, starter, walnut
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 😉
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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
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.
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
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.
If you want to eat like a lebanese, then serve it with pita bread to seal the deal.
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.
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Posted in appetizers & salads, main dish
Tagged appetizer, beirut, doha, fish, food, food blog, food photography, food porn, how to do, jaymmy food blogger, lebanese food, lebanon, main dish, marmite et ponpon, middle eastern dish, qatar, recipe, sesame paste, tagine, tahina
Welcome to that time of the year that works magic on my serotonin! They say in each one of us there is a hidden child… mine really likes to have an appearance around Christmas time.
…Everything gets dressed in festive look; windows at the shops are more joyful, same food and desserts taste better, red and green are not just ordinary colors anymore and all eyes are on that enchanting sky hoping to see the red nose between the stars…
It’s the time when we all pause and reconsider our values, belief and attitude.
It’s the perfect quality and happiest time with the family, especially for those living abroad, but unfortunately this year we can’t make it back home for the reunion… It’s sad we are not sharing this Christmas with the family, but thinking positively, Santa got me an early gift this year, I have a new friend. And this is what Christmas is all about; something new and precious is born…
Today is the first day of the festive month and i am aaaaaaall ready for Christmas, this buzzword “Christmas” you will be reading zillion times in my posts during December until we reach the D day. So let’s start the countdown folks!
This year i have to prepare 2 advent calendars, one for Nady and one for Joud! They are both about Santa’s beard; one is trimming it while counting down to reach Christmas and the other about growing it, since Joud is only 16 months and can’t use scissors, sticking cotton balls on the beard was a good and fun idea for his age.
If you are wondering about the fun part, the daily sweet or toy, Nady will find it written behind each strip he will cut and Joud will collect it from the christmas tree 🙂
If your kid’s age let you take the advent calendar to the next level, don’t just offer sweets or toys, you can teach them the real meaning of Christmas by putting words of values (such as faith, forgiveness….) instead or along with the daily surprise.
Click here to download the trimming option and click here for the growing one.
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Posted in design, DIY, special occasions, way to play
Tagged advent calendar, art and craft blogger, beirut, christmas, countdown, craft, create, design, DIY, doha, festive season, kids activity, kids blog, lebanon, qatar, Santa Claus, santa's beard, way to play
This lazy cake (some call it biscuits au chocolat or gateau froid) without doubt, will be a staple in your fridge. When talking about winning combos, we shouldn’t undermine the marriage power of chocolate and banana!
A classic lazy cake is already a hit, I always wondered how it will turn out if i stir in some bananas, and here is the day i dared trying it. Trust me it’s heaven in your mouth.
All you need is:
- 75g butter
- 200g dark chocolate chopped
- 1/2 cup good quality cocoa powder
- 1 cup caster sugar
- 2 bananas ripe (mashed with a fork)
- 40 pieces biscuit marie
Heat butter and chopped chocolate until melted, you can do it in a heat prood bowl in the microwave or simply in a pot on a medium heat. Stir in cocoa powder and sugar, whisk until sugar is melted. Take off the heat then add bananas and finally crush each biscuit in 4 and toss in the chocolate banana sauce.
Fold gently so you don’t crush the biscuits in tiny pieces until all of them are well coated. Line a loaf pan with plastic wrap to put the biscuits and chocolate, this way it will have a rectangular shape, easy to cut. Depending on how thick you want your cake to be, use the convenient mold size, mine is 11¨. With the back of a spoon (or your hand) shape the mixture in the loaf pan.
Refrigerate at least for 3 hours, take it out, unwrap, cut in slices using a sharp knife and savor!
Some people like to sprinkle over icing sugar before serving, it’s not a bad idea actually, it makes it look more festive and appetizing. You can serve with roasted walnut as well, it goes well with chocolate and banana.
It’s a new recipe to add in my creations, i am sure i will revisit more often, it’s a real pleasure to the palate. When you try it, i would love to have your opinion, don’t hesitate to write for me.
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Posted in dessert
Tagged bahamas, banana, beirut, biscuits au chocolate, blog, blogger, chocoholic, chocolate, chocolicious, doha, easy and fast, food blogger, food photography, food porn, how to do, jaymmy, lazy cake, lebanon, marmite et ponpon, no bake, qatar, recipe