Tag Archives: comfort food

Creamy spinach gnocchi

creamy spinach gnocchi|marmite et ponpon

The word gnocchi is derived from the Italian word nocchio, meaning knots (gnocco is the singular form). In italian cooking gnocchi are small thick dumplings usually made with potato, semolina or wheat flour, egg and cheese. Can be served with a sauce or in soup.

Creamy spinach gnocchi, this velvety deliciousness, is a very easy and quick recipe, served on your table in less than 30 minutes. For a quick lunch or dinner after a long day all you need is this foolproof recipe. It calls for: (serving two people)

  • 500g fresh gnocchi cooked as per package directions
  • 500ml milk  or 2 cups (you can use skimmed milk)
  • 200 ml cream, or one cup
  • 2-3 tbsp butter
  • 3 tbsp flour
  • 1 cup fresh spinach (or thawed)
  • 1 tbsp garlic salt
  • salt to taste

Cook the gnocchi according to package instructions and set aside.

Melt the butter over medium heat then add the flour and cook it to make the roux. Slowly add the milk and cream to the roux and whisk constantly to avoid any lump.

Before the sauce starts to thicken add the garlic salt, salt and spinach and cook for 3-5 minutes until the spinach has wilted and sauce thickened.

creamy spinach gnocchi |marmite et ponpon

Return the gnocchi to the sauce and fold to combine. You can add parmesan cheese to the sauce or simply sprinkle on top. Serve immediately and enjoy heaven in you mouth.

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creamy spinach gnocchi| marmite et ponpon


A heart warming broccoli cheese soup


So full of flavors and warming the heart, exactly what i needed today! The weather is going crazy here (doha), calling for a hearty soup to tame the cold!

It’s an absolutely perfect comfort food, if  you like soup, you’ll be rewarded with the best, creamiest and richest one.

-“What’s that amazing smell?”. It’s broccoli and cheddar cheese hun.


It’s an easy soup to make and is ready in half an hour. To serve 4 generous portions you will need:

  • 50g butter
  • 1 medium onion finely diced 0r 1/2 cup
  • 1 large carrot chopped (small pieces) or 2/3 cup
  • 1 tsp garlic salt\ powder
  • 1/4 cup flour
  • 3 cups vegetable broth
  • 1/2 liter or 2 cups milk
  • 1 medium head of broccoli florets chopped
  • 225g or 1 cup of freshly grated sharp cheddar cheese
  • salt and black pepper to taste

Heat the butter until melted. Add onion and carrots and saute until onion is translucent and fragrant (about 3-4 minutes). Stir in the garlic salt and flour and saute for another minute.  Whisk in the vegetable broth, (you can use chicken broth also but i liked to keep it vegetarian) and milk. Combine well before adding the broccoli florets. Don’t cut them too small, keep some as medium chunks. When the soup reaches a boil, reduce heat to low and simmer for 15 minutes or until broccoli is cooked. Use salt responsibly as the stock and the cheese will do the job. Stir in the freshly grated cheddar, i said freshly grated because the ready grated ones that comes in bags are coated and doesn’t melt easily. Whisk until cheese is completely melt (2-3 minutes) and serve immediately.

Even people who don’t like broccoli will love it when bathing in a creamy and cheesy broth. It doesn’t just warm your body but your soul too!



There’s a few optional spices, that makes it not taste boring, like paprika or mustard powder, they’re not mandatory if you don’t keep them on hand, but they do add extra depth of flavor. I wanted to serve my children so i kept it mild.

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Artichoke spinach quiche

artichoke spinach quiche|marmite et ponpon

The weather is calling for hearty food. Dunno what is happening  but yesterday  it was raining in Doha! Although it’s not feeling cold, but the rain and the thunderbolt gives you the feeling of it! I thought of quiche, it serves the purpose without being too heavy and we could eat leftovers for dinner! I already mentioned how i love lunch leftovers (especially those of a delicious dish) that come to rescue the craving at dinner time.

artichoke spinach quiche |marmite et ponpon

To prepare the crust, click here to get redirected to one of my posts that explains step by step how to do a perfect pâte brisée.

For the filling you need:

  • 250g spinach chopped (fresh cooked or thawed if frozen)
  • 200g artichoke hearts coarsely chopped (fresh cooked or canned)
  • 1 big onion finely diced
  • 2 tbsp olive oil
  • 1 cup heavy cream
  • 2 eggs
  • 1 cup Parmesan grated
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 tbsp lemon zest
  • Mozzarella cheese for garnish

Cook onion with olive oil until fragrant. Take off heat add spinach and artichoke. In a separate bowl mix cream, eggs, salt, pepper, lemon zest and Parmesan then add all to the spinach artichoke mix.

Pour the filling in the crust (already rolled out in a 9″pan), spread evenly and garnish the top with Mozzarella. Bake on 180°C for 30 minutes or until the filling is set.

artichoke spinach quiche| marmite et ponpon

Let it cool for 10 minutes before slicing it. Serve it warm! The Best about quiches, they can be prepared ahead of time and frozen. They are so versatile, you can fill them with almost everything. Plus they are served for breakfast, lunch or dinner. Who doesn’t like quiche anyway?!

artichoke spinach quiche | marmite et ponpon

artichoke and spinach quiche|marmite et ponpon

artichoke and spinach quiche |marmite et ponpon

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Three cheese and white wine penne

penne with three cheese and white wineI would call this comfort food at its best! Sometimes after long day at work or at home with kids, all you need is to lay back on your chair with some comfort food in your plate and good movie to watch. Such moments, the least you care about is counting calories, just enjoy the deep flavors and unwind from the pressure of stress of the day.

penne with three cheese and white wine 3

To prepare two generous portions you need:

  • 1 cup penne or nearly 250 g (uncooked)
  • 1 cup white wine
  • 75g gruyere, shredded or small cubes
  • 75g emmental, shredded or small cubes
  • 75g cheddar, shredded or small cubes
  • 1/2 tbsp cornstarch
  • pinch of powdered garlic
  • 1/2 cup cream
  • handful shredded mozzarella

Cook the pasta as per the pack instructions and set aside

Heat the wine (2-3 minutes), when the first bubble starts to show add the cheeses little by little with the cornstarch. When all melted and well incorporated (5-7 minutes) add the pinch of garlic and cream. Cook for another 1-2 minutes.

Mix the sauce with the penne and pour in a baking dish. Cover with a layer of mozzarella and bake in the oven (200°C) until the surface is golden, about 5-8 minutes.

penne with three cheese and white wine 2

Very easy and ready in less than 30 minutes! The ultimate satisfying food; it’s thick, creamy and rich in flavors. More than that, it is boozy too 🙂

If you want to make a bigger portion just double the ingredients and enjoy it with friends or the next day leftovers.

penne with three cheese and white wine 4

Nothing says happy more than wine and cheese 🙂 Enjoy!

penne with three cheese and white wine 5If 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.

chicken fricassée with spaghetti

Chicken fricassée “Fricassée” is a method of cooking, when the chicken is sautéed in butter and oil then simmered. It’s an old fashion dish in france and with many variations. It’s a true classic french comfort food. Usually presented with french baguette bread, rice or mashed potatoes. My mum’s recipe is served with spaghetti. When i first made it, my husband fell in love with it. Whenever he craves it he asks me: when are you going to do “your chicken pasta with the yummy sauce”?

For 6 persons recipe you need:

  • 12 pieces of chicken (thighs, drumsticks and breasts)
  • 750g spaghetti
  • 3 1/2 tbsp butter devided
  • 1 1/2 tbsp vegetable oil
  • 2 medium carrots diced
  • 1 big onion finely chopped
  • 125g mushroom sliced
  • 1 tbsp nutmeg
  • 1tbsp pepper
  • 1 1/2 tbsp salt
  • 3 tbsp flour
  • 4 cups water

Season chicken on both sides with the salt, pepper and nutmeg. Preheat a large pot and add the vegetable oil and 1 tbsp butter. Fry the chicken until golden brown on both sides, and transfer to a plate. Don’t over crowd the pot, fry the chicken in several batches.

Wipe the pot with a paper towel and add 1 tbsp butter to sautee the onion, carrots and mushroom for 3-4 minutes over medium heat and transfer to a plate.

Again add to the pot the final 1 1/2 tbsp of butter with 3 tbsp of flour and stir until combined and golden, add the water slowly and keep stirring until liquid just thickens (one minute) as if you are doing a roux. if you like silky sauce, you can replace one of the water cups with 1 cup cream. Return the vegetables and chicken to the pot and simmer for 30 minutes.

Chicken fricassée

If you are fan of rice or potatoes, just replace the spaghetti. This dish pairs perfectly with all. Personally i love it like mum used to serve it with spaghetti!

Chicken fricassée

I loved this dish as a child and still consider it one of the most delicious meals my mum used to prepare. Try it, and am sure it will be a staple dish on your menu. Enjoy!!

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