Tag Archives: doha

Brie, pear and honey crostini

Posted on December 30, 2018 | Leave a comment

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
cranberry
honey
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 🙂

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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

Mini sausage Christmas wreath

Posted on December 23, 2018 | Leave a comment

Christmas food challenge is elevating a simple hors d’oeuvres to a next level. Food just tastes better when it looks festive. Mini hotdogs wrapped in dough, baked and arranged in a festive wreath. This easy appetizer comes together in minutes and get devoured just as quickly!

shortcrust dough
mini sausage
egg wash
ketchup
rosemary sprigs (for decoration)

Cut the dough lengthwise into triangles to roll in the mini sausages, starting from the thick end of it. Brush with egg wash before baking for 20-30 minutes on 180ºC. Lay them in circle to form the wreath. Put the ketchup bowl in the center and lay around the rosemary sprigs.

This eye pleasing starter is really simple and so addictive that you keep coming for more. Dijon, bbq or any other favorite sauce could be another option than ketchup.

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!

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Posted in appetizers & salads, special occasions

Tagged appetizer, christmas food, doha, easy quick, entree, food art, food blog, food blogger, food photography, food porn, hors d'oeuvres, jaymmy, lebanon, marmite et ponpon, mini sausage, qatar, recipe, side dish, wreath

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

Easter tree decoration – homemade clay recipe for kids

Posted on March 28, 2017 | Leave a comment

Hop in Easter mood with us and let’s start the decoration with this beautiful tree. Let your kids DIY the ornaments with a homemade clay recipe, ready in less than 10 minutes and with only 3 ingredients:

1 cup cornstarch (cornflour)
2 cups baking soda
1 1/2 cup water

Mix all ingredients in a saucepan and bring to medium heat. Whisk continually until it starts to thicken. It will take couple of minutes to look like mashed potato in consistency, remove it immediately from the heat. Place it in a bowl and cover it with damp cloth until it’s cool.

Knead it on a smooth surface, adding cornstarch if it feels a bit sticky, hand it to your kids and let the fun begin!

Cut out eggs and bunnies, using the cookie cutters and let them dry overnight. I am sure not all kids will have this patience, you can dry it in the oven for couple of hours on very low, so your kids can color them in the same day.

Don’t forget to make small holes (with a straw) before they dry, to be able later to insert a thread and hang it on the tree.

This year the fun is double, i am crafting with my two boys! Let me be honest and say it’s beautifully insane 🙂 i need to tame my 19 months old boy excitement who is still discovering, exploring and creating that artistic mess, so overwhelmed with colors and beauty, he doesn’t believe rules exist and everything for him is edible! While my 4 years old boy, my charming little artist, who’s been doing this for a quite time, doesn’t fail to show me his passion and innate artistic skills. They both have it actually and i am so happy about it!

Back to our decoration, and while the paint is drying, get some dry branches and fix them in a pot (fill it with sand or pebbles not to fall) to have a tree like shape. And let the kid enjoy hanging up their handmade deco when they are completely dry.

By the way, we prepared a lot more ornaments, but before having our final tree up, my little monkey dropped it 3 times and broke some! Well let me tell you this is part of the game, part of the fun and part of the learning. The most important is to be patient, and try to enjoy with them!

easter tree decoration | marmite et ponpon

Those cracks make it more beautiful and real, and they will tell you later million story and laugh. Crafting with kids is not about the final outcome, the least you care about is working for the end result, let them enjoy the creative process, be patient again and enjoy as much as you can those priceless moments.

If those bunnies and chick are striking your attention, they were made last year by my eldest son. You can check the link to that post.

If you like this post give it many 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 design, DIY, way to play

Tagged clay recipe, colors, create and play, decoration, design, DIY, doha, easter, handmade, homemade, jaymmy, kids activity, kids blog, kids blogger, lebanon, little artists, marmite et ponpon, paitning, photography, qatar, spring, tree, way to play

Smoked salmon and asparagus quiche – Hello Spring!

Posted on March 20, 2017 | 1 comment

Checking the seasonal produce guide, spring (and precisely march) is the best season for fresh asparagus. Asparagus, ranging from pencil-thin to very thick, comes in; colossal, jumbo, large, standard, and small. Can be green, white or purple. Varieties are interchangeable in recipes, with the only change being in the color of the resultant dish.

Celebrating spring arrival, today i am using baby green asparagus with smoked salmon for my beautiful and delicious quiche:

Quoting my self from a previous post, quiche is a glorious meal at any time of the day, starting from breakfast to dinner. Served hot, cold or room temperature and packed with rich flavorful ingredients from veggies to meats and heaps of cheeses, bathing in a custard of eggs and cream. Baked in the most buttery and flaky crust, could be bought ready made or if you wish for a homemade one, like i do, check marmite et ponpon recipe along with some advises to get the best pâte brisée ever!

The most important, it doesn’t require too much preparation and whichever you choose to make it’s always a hit. Smoked salmon and asparagus quiche requires (for a 9″or 22cm dish):

one medium onion finely diced
2 tbsp olive oil
1 1/2 cup heavy cream
3 large eggs
1 cup mozzarella cheese
salt to taste
200g smoked salmon cut in medium to large pieces
bunch of baby asparagus, almost 200g enough to create a flower like shape on top

Cook onion with olive oil until fragrant and not brown. Set aside. In a bowl mix cream, eggs and cheese then add the cooked onion. Pour the whole mix in the precooked pie (for 20 minutes in 180°C oven, to ensure a crisp and flaky texture). Distribute the salmon pieces evenly then create a flower shape with the asparagus.

Bake in the oven 180°C, for almost 30 minutes or until golden and the edges are set but it still wobbles a little in the center for a creamy and silky texture.

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.