Tag Archives: cooking

Meatless braised artichoke with potato, carrots and peas (suitable for vegetarians)

Posted on March 9, 2020 | Leave a comment

Artichoke is high in fibers and antioxidants, it maintains a healthy heart, reduces bad cholesterol, prevents and treats cancer, improves digestion and acts as a diuretic.

Did you know that if artichoke is left to grow wild, it blossoms into large purple flowers? yes artichoke is a bud of a thistle!

This astounding vegetable can be consumed from leaves to heart and even the bottom, this recipe calls for hearts. Braised artichoke hearts with carrots, potato cubes and peas. It’s usually presented as a side dish, salad or mezza, but if paired with rice you can eat as a main dish.

you will need (serves 4):

medium onion finely diced
400 g artichoke hearts
1 cup carrots, chopped in small cubes
1 cup potato, chopped in small cubes
1 cup peas
2 tbsp butter
2 tbsp flour
juice of one big lemon
3 cups water
salt to taste

Sautée the onion in butter until fragrant, add the flower and let it cook a bit until it starts to have a golden shade, then pour the lemon. Whisk the mix the same way of doing the roux then the water little by little. You will obtain a silky and viscous sauce. Add the artichoke, potato, carrots and peas and let it cook on low flame until tender.

As i said you can serve it cold as a mezza or hot with rice, or maybe why not trying it with mashed potato. I am personally a big fan of this dish. I love vegetables and i love everything that has citrus, so it is a heavenly combination. Give it a try and i am sure you will love it.

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 and instagram. More posts yet to come, stay tuned. Happy cooking!

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Posted in appetizers & salads, main dish

Tagged art direction, artichoke, carrots, cooking, cooking lebanese, easyrecipe, food, food blog, food blogger, food layout, food photography, foolproof recipe, jaymmy, lebanese food, lent, marmite et ponpon, meatless, peas, potato, recipe, traditional recipes with a twist, vegetarian

Spanish rice and shrimps

Posted on September 24, 2018 | Leave a comment

This is my new lunchtime invention! I heart cooking with shrimps and pairing it with a side filling dish. Today the Spanish rice is the awesome amigo.

If you are fan of the Spanish flavors, i encourage you to give it a try. Vamos to this flavorful quick, easy and foolproof recipe. I am sure you will end up with a staple recipe in your cooking book. I got lots of compliments 🙂

To serve two big portions you will need:

400g cooked shrimps (oven baked or boiled) and deveined. Divided in 2x200g portions
1 cup rice
2 cups chicken broth
2 tbsp tomato paste
1 tbsp sweet paprika
1/2 tsp garlic salt
2 tbsp olive oil
1 medium onion finely diced

How to prepare the rice?

Heat the olive oil and cook the onion until fragrant and translucent. Add the rice and pour the chicken broth. If you prefer vegetable broth go ahead, it will still be as delicious. Mix all and add the remaining ingredients, tomato paste, paprika and garlic salt. Put 200g of the shrimps and keep the other 200g to serve it along with the rice for a nice presentation. When it starts boiling, cover your pot with the lid and let it cook on a very slow flame about 20-25 minutes or until all the liquid is gone.

This rice is a basic one for more other inventions, next time i will try it with beans or chicken. I will keep you posted. Happy cooking 🙂

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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Posted in main dish

Tagged blog, cooking, easy and quick recipe, food blog, food blogger, food photography, food porn, foolproof recipe, garlic salt, jaymmy, lebanon, marmite et ponpon, olive oil, onion, qatar, recipe, rice, shrimps, spanish, sweet paprika, tomato

Vegan whole wheat fusilli pasta

Posted on August 30, 2018 | Leave a comment

Oh marmite et ponponER’S how i miss you ❤

I woke up this morning and the first thing on my mind was marmite et ponpon. Back form the summer vacation and before getting overwhelmed by a packed schedule, i wanted to start with by a big fat i love you and i miss you.

I spontaneously chose the last post from the queue (the long queue, the really long queue) to share it with you, without thinking and without planning … All i can say (emotionally driven) i really miss you and miss my space where i share with you what i like to do the most.

Happy to reconnect with you after this long time!

Vegan whole wheat fusilli pasta is my recipe to share with you today. Serving 4, you will need:

one pack of whole wheat fusilli (cooked as per pack instructions, washed and drained)
500b tomato puree
1 big capsicum cut a la julienne
2 cups broccoli
1 1/2 cup fresh mushroom sliced
5-6 small zucchini cut a la julienne
2 big carrots shaved or thinly sliced
1 cup black olive, seedless
3 tbsp olive oil
salt and pepper as per your taste

Bring olive oil to heat and sautee the broccoli, carrots and zucchini for 2 minutes then add capsicum (choose the color you want), mushroom and olive to sautee all for another 1-2 minutes.

Pour the puree of tomato and cook the mixture 1 minute after boiling. You don’t want the veggies to be 100% cooked. The little bit of crunchiness will create a beautiful contrast with the pasta. Add salt and pepper as per your taste!

Mix the sauce with the pasta and serve it hot or maybe at room temperature. 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 interesting posts are yet to come.

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Posted in main dish

Tagged black olive, broccoli, capsicum, carrot, cooking, doha, food blog, food blogger, food photography, food porn, fusilli, italian cuisine, italian dish, jaymmy, lebanon, marmite et ponpon, mushroom, olive oil, pasta, qatar, recipe, tomato, vegan, vegetarian, whole wheat pasta, zucchini

Shrimp basil linguine

Posted on February 4, 2018 | Leave a comment

Shrimp basil linguine is an ultimate comfort food packed with a symphony of flavors. Whether you like to cook or no, i must say it’s a foolproof recipe, so inviting to hit the kitchen and give it a try. Easy and quick, trust me!

Serving 4, you will need:

800g shrimps cooked and deveined
one medium onion finely diced
2 garlic cloves minced or 1 tsp garlic salt
2 tbsp butter
10-15 cherry tomato
a bunch of fresh basil
500 ml heavy cream
salt to taste
linguine cooked as per pack instructions (enough quantity to serve 4)

Cook the shrimp (boil or oven bake), devein and put it aside.

Cook linguine pasta as per pack instructions, drain and put aside.

In a sauce pan, cook onion and garlic in butter until translucent and fragrant. Add tomato and keep sauteeing for 5 mns, then the basil to cook for another 5 mns. Salt is added as per taste. Finally pour the cream and simmer for 10 mns over low heat.

Serve it on a bed of linguine and enjoy an absolute yummy dish!

For garnish, as you see in the pictures i sprinkled a bit of chives. if you are not a fan of, you can skip this step and it won’t affect the outcome. Isn’t it easy and quick? Try it and give me your suggestions. 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 interesting posts are yet to come.

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Posted in main dish

Tagged basil, cherry tomato, cooking, easy, food blog, food blogger, food photography, food porn, garlic, jaymmy, lebanon, linguine, marmite et ponpon, onion, pasta, qatar, quick, recipe, shrimp

Spinach lasagna roll ups

Posted on October 11, 2017 | 1 comment

If you never tried these delicious lasagna roll ups, put this meal on top of your must make list! You will fall in love with it, as much as i did. The combination of flavors are soooo good you will be tempted to eat right out of the baking dish.

This irresistible meatless dish is worth a try. You will need to make it:

8 lasagna noodles, cooked as per box instructions

for the tomato sauce:

1 medium onion finely diced
1 tbsp olive oil
500 ml crushed tomato
1 tsp garlic salt
1 tbsp dried basil
salt to taste

Heat the olive oil over medium heat, add the onions and saute until translucent. Stir in the crushed tomatoes, garlic salt, dried basil and salt. Cover and allow the sauce to simmer for at least 20 minutes over low heat.

For the filling:

2 cups spinach, i used fresh but you can use thawed frozen too
1 cup mozzarella cheese shredded and 3/4 cup slices for garnish
1/2 cup emmental cheese shredded
1 egg
1 cup greek yogurt
salt to taste

to be all mixed in a bowl.

Once the noodles have cooled to touch, lay them down on a working surface, spread ¼ cup of the cheese filling evenly along length of the noodles. Roll the noodles to the opposite end. Pour 1 cup of tomato sauce into the bottom of a baking dish. Place the lasagna roll ups into the baking dish, seam side down. Add remaining tomato sauce on and place the mozzarella slices on top.

Loose cover with foil, make sure it doesn’t touch the cheese or it will stick. Bake for 30 minutes in preheated oven to 200ºC.

One great thing about making these roll up style instead of layered lasagna is that they don’t seem like too much of a splurge because they can help with portion control.

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.