Tag Archives: cooking

8 Tips and tricks probably you didn’t know before!

Posted on April 26, 2015 | 4 comments

Here are some tips and tricks worth knowing, it will help you and save your time. Some were totally new to me and wished i knew from before!

1- Testing egg freshness

Eggshells have pores that allows air to get in over time. The more air enters the egg the lighter it gets, which explains why it will float. So if it floats, get rid of it!

2- Don’t touch the cheese with your hands

Don’t touch the cheese with your hands while cutting, the bacteria from your fingers promotes mold faster. Either wear gloves or keep your hands over the plastic wrap of the cheese.

3- Store the salsa jars upside down

Store the salsa jars upside down in the fridge, this way it prevents mold from sprouting up.

4- Separate the bananas at the stems to prevent quick ripening

If you want your bananas to last longer, separate them at the stem. The reason bananas ripen more quickly when they’re not separated is because they emit ethylene gas. A bunch of bananas together lasts 5-7 days but when you break them apart they can last up to 14-17 days!

5- Place a wooden spoon to keep water from boiling over pots

A wooden spoon pops the bubbles when they are in contact, plus it can absorb some of the moisture, so water stays down and don’t boil over. Metal spoons don’t have same effect!

6- Roll the lemon before squeezing

Roll the lemon or any citrus fruit applying a bit of pressure before juicing. This way you burst the tiny cells in the lemon flesh to give more juice!

7- Pepper bumps

Peppers with 3 bumps on the bottom are sweeter and better for eating while peppers with 4 bumps on the bottom are firmer and better for cooking.

8- Rub your hands with stainless steel to remove the odor

After working with garlic, onion or fish, rub your hands vigorously on your stainless steel sink for 30 seconds before washing them. If your sink is not made of stainless steel, simply rub a stainless steel spoon, It will remove the odor. Now you can buy a soap like piece of stainless steel from some supermarkets.

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4 Comments

Posted in astuces

Tagged blog, cooking, food blogger, hacks, jaymmy, kitchen, lebanon, marmite et ponpon, qatar, tips, tricks

Sweet balsamic glazed salmon

Posted on April 14, 2015 | 4 comments

I guarantee you it’s the only way you will ever make your salmon from now on. The sweet and tangy flavors blend together to give you this flavorful salmon.

Beside of having a quick meal, ready on your table within 20 mns, you will be enjoying a sustaining dish full of nutrients, such as the amazing omega-3, vitamin B3, B6 and B12, protein and vitamin D.

Bottom line, eating salmon makes you smarter and happier!

To make the glaze you will need:

1/2 cup balsamic vinegar
1 tbsp honey
1 tbsp brown sugar
2 tbsp Dijon mustard
salt to taste

Mix all ingredients and bring to boil for 5 minutes to thicken.

Place 4 pieces of salmon (each 200g) skin-side down on the prepared baking sheet. Cooking in baking papers keeps the fish deliciously moist as it bakes in its own juices, minimal cleanup needed later and it’s definitely more healthy than aluminium foil.

Brush with the glaze, bake for 10 minutes in the oven on 200°C, brush again with the glaze then bake uncovered for 5 additional minutes, until the fish flakes easily with a fork and is cooked through.

Transfer to your plate, you will see the skin will remain easily on the baking paper, add the remaining glaze and sprinkle with sesame seeds. Serve with potatoes, rice or pasta. This quantity serves 4 people.

This tender, flaky and flavorful salmon will leave you basking in compliments from your loved ones!

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.

4 Comments

Posted in main dish

Tagged balsamic, balsamic vinegar, blog, cooking, food blogger, glaze, honey, jaymmy, lebanon, marmite et ponpon, qatar, recipe, salmon, sesame seeds

loubyeh bi zeit – vegan flat green beans

Posted on November 13, 2014 | 7 comments

loubyeh bi zeit (loubyeh = green beans, bi zeit = vegan) is a typical lebanese dish. Presented at room temperature as mezze or warm as a main dish accompanied by lebanese bread. It’s one of the wholesome dishes without the aid of the meat. Beans are a healthy option as they are very low in calories, high in fiber and great antioxidants. Usually this dish is prepared with fresh flat green beans.

This rich and deep flavored dish is done with few ingredients. Beside the green beans the rest is considered from the essentials of the levantine and specifically lebanese cuisine. You need:

1 kg flat green beans, wash and trimmed from both ends and cut in half if they are too long.
400g peeled and diced tomato
3 medium onion diced roughly
5 garlic cloves crushed (plus one whole garlic bulb)
3 tbsp olive oil
1 1/2 cup water
salt to taste

Cook the onion and garlic in olive oil until tender and fragrant then add the diced tomatoes. If you like the deep taste of tomato you can add one tbsp of tomato paste, it will give the savory flavor.

Cook for only one minute before adding the green beans and water. Do not forget to put the garlic bulb if you are garlic lovers, the cloves will end up tasting as if caramelized. For me loubyeh bi zeit served by my mother and grandmother comes always with this beautiful bulb (sometimes more than one). Actually i don’t know if i really like it but i always eat it without thinking! It’s like a tradition. But I am sure i like how it looks in the plate 🙂

When it starts to boil bring the heat to low, cover the pot and let it simmer for 20 mns. Remove the lid and turn up the heat to medium high. Let the liquid evaporate and then saute the vegetables until the tomatoes form a thick coating around the beans (about 10 minutes).

Serve it at room temperature or warm as you desire. Eat like a lebanese and try it with raw onion and lebanese bread!

7 Comments

Posted in appetizers & salads, main dish

Tagged blog, cooking, flat green beans, green beans, how to do, jaymmy, lebanes bread, lebanese bread, lebanese dish, lebanese food, loubieh, loubieh bi zeit, loubyeh bzeit, main dish, marmite et ponpon, mezze, recipe

chicken fricassée with spaghetti

Posted on October 1, 2014 | 5 comments

“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.

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!

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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5 Comments

Posted in main dish

Tagged bog, braise, chicken fricassee, chicken pasta, classic, comfort food, cooking, fry, how to do, jaymmy, marmite et ponpon, old, recipe, roux, simmer, spaghetti

batata soufflé

Posted on September 9, 2014 | 4 comments

Batata soufflé is the lebanese variation of the french dish “hachis parmentier” and the british dish “shepherd pie”.

Batata soufflé is a meat pie with mashed potato crust. It’s done like a sandwich; the ground beef and pine nuts are pressed between two layers of mashed potatoes.

For 10×10″ baking dish you will need: (yields 4-6 portions)

Mashed potatoes:

1kg potato
1 cup milk
1 tbsp butter
salt to taste
bread crumbs

Meat stuffing:

400g ground beef
2 medium onions diced finely
80g pine seeds
2 tbsp olive oil
salt and pepper to taste

Heat olive oil, add the onion and fry until tender and fragrant.

Add the ground beef and cook until brown then toss in the pine seeds, salt and pepper and keep cooking until well done. Turn off the heat and keep it aside to prepare the mashed potatoes.

Cook the potatoes in a saucepan of salted boiling water until tender. Drain well. Return to the pan with the butter. Use a potato masher or fork to mash until smooth. Add milk and stir until combined. Taste and season with salt.

Divide the mashed potatoes in half. In the baking dish, make the first layer of potato with one part. Spread evenly the ground beef over it and top it with another layer of the remaining mashed potatoes.

Sprinkle bread crumbs, enough to cover it with a thin layer, and bake it until top is golden brown (180°C) about 15 minutes.

Let it rest for 10-15 minutes before serving, the cutting will be easier. It’s one of the classic lebanese dishes and one of my favorite. I like to eat it with a side salad of lettuce and moutarde a l’ancienne. This how mum used to serve it when we were kids.