Tag Archives: easy recipe

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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Fasoulia mtabbalé secret seasoning – vegan Lebanese butter beans


fasoulia mtabbale - vegan butter beans|marmite et ponponLebanese mezze are so versatile. You can serve them as appetizers, side dish or even main dish. All  depending on how and with what. During lent, this vegan butter beans mezze (fasoulia mtabbalé) is served with bread or potato to be a main dish.

For 1kg butter beans, boiled until tender (yields 4 servings) you need for seasoning:

 

  • 2 lemon juice
  • 1 garlic clove minced
  • 3/4 cup olive oil
  • salt to taste

fasoulia mtabbale -vegan butter beans|marmite et ponponApparently it’s a very easy and quick dish to serve. You boil the beans until tender and you mix with the seasoning ingredients. BUT! there is an astuce to tell you about, that gives the deep flavor and richness. It’s not a secret ingredient but the way you prepare the seasoning!

fasoulia mtabbale- vegan butter beans|marmite et ponpon

When you mix lemon, garlic, oil and salt, take from the beans (half cup almost) and mash it to become like a puree and add it to the seasoning. It gives it a thick texture and coat the beans perfectly when mixed. This way you will taste the deep flavor of seasoning in each bite.

fasoulia mtabbale-vegan butter beans|marmite et ponpon

fasoulia mtabbale-vegan butter beans |marmite et ponpon

One more thing to mention, prepare the fasoulia mtabbalé at least two hours before serving to absorb the seasoning. Serve it at room temperature or cold. Enjoy!

fasoulia mtabbale - vegan butter beans |marmite et ponpon

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.

 

Roast pumpkin soup


roast pumpkin soup

I am a big fan of any kind of soup and I believe you can make soup with almost any vegetable you have on hand! And the fact that we are abstaining from eating meat for the lent, i am trying all types of meatless soup.

Today i am sharing with you this incredibly delicious pumpkin soup. The secret of the depth of flavor is in roasting the pumpkin, no other method will do.

roast pumpkin soup

Did you know that a cup of cooked pumpkin contains more than 200% of your recommended daily intake of vitamin A?! Pumpkin is an excellent food for sharp eyesight! I think this soup will be a staple one in my kitchen as long as pumpkin is in season.

roast pumpkin soup

You will need: (serving 2 generous bowls)

  • 500g  butternut pumpkin cut into large pieces (skin and seeds removed)
  • 1 medium onion halved
  • 1 tbsp olive oil
  • 1/2 tsp salt and pepper for seasoning
  • 1 1/2 cups vegetable broth
  • 1/2 cup milk

Preheat the oven to 200°C. Line a tray with baking paper to place the pumpkin and onion. Season with salt and pepper and drizzle the olive oil. Cook for 35-40 minutes or until the pumpkin is soft. Transfer the pumpkin and onion to a saucepan. Add the vegetable broth and blend. Put on medium-low heat, add the cream and simmer for 10 minutes.

roast pumpkin souproast pumpkin soup

Serve with croutons or cheese crusty bread to have a complete combo! For me soup and croutons comes together like Romeo and Juliet. The crunchiness of croutons and the smooth texture of the soup are made for each other, a heavenly match. Oh yes i am in love with bread!

roast pumpkin soup

Some people like to top it with sour cream before serving. Feel free to add anything you like to pair with your soup and enjoy! Don’t hesitate to try it and let me know if you heart soup like me 🙂

roast pumpkin soup

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.

5 minutes banana chocolate chip cake, great for school


Banana chocolate chip cakeOver ripe bananas means it’s time for a banana cake. This recipe is extremely easy and quick. If you’re not fan of cooking or baking, this fool proof cake will make you a star in the kitchen. It takes time to prepare less than the time you need to preheat the oven. 5 MINUTES!!!! yes, try it!

  • 3 slightly over ripe bananas
  • 1 egg
  • 1/2 cup vegetable oil
  • 1 tsp vanilla
  • 1 cup brown sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cup all purpose flour
  • 3/4 cup semi sweet chocolate chip

In a mixing bowl, mash the bananas with a fork, (when really ripe) then mix in oil, egg and vanilla. Add sugar, baking powder, baking soda and salt. Mix all to finally toss in the flour and combine. Finally fold in the chocolate chip. And the batter is ready, in 5 minutes!!

Banana chocolate chip cakeBanana chocolate chip cakeWe poured the batter in small paper molds (it makes 6-7 small cakes) as school friendly portions. I said “we” because my little munchkin is the chef behind this delicious cake. He was preparing his dessert for school.

Bake for 12-15 minutes in a preheated oven ( 200°C). Let it cool and enjoy every flavorful bite.

Banana chocolate chip cakeBanana chocolate chip cake

If you don’t want to bake individual parcels, bare in mind it will take more than 15 minutes to bake one. Start checking after 25 minutes until a wooden skewer comes out clean.

Banana chocolate chip cakeIf 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.

 

 

Reasons to cook with your kids – “Mini chef in the kitchen” 1- Nutella mini tarts recipe


little chef

star tart

How many times you let your kids out of the kitchen, having no time to let them be involved, or just being tired and drained out of energy, or simply not in the mood. However i am sure there were many other times you really enjoyed cooking or baking together with so much fun.

No doubt, cooking with kids takes more time and effort, but for the many learning experiences you can embrace while your kids are in the kitchen, i encourage you to do it more often. Trust me the benefits to their development justify the extra efforts.

Reasons to cook with your kids:

Literacy (building vocabulary): cooking with kids gives you the opportunity to introduce new words. You will be talking about the ingredients which gives them food knowledge. They will be observing and talking about the process  as well (like creaming, whisking,…). It’s good  to mention the new words several times and put them in a sentence they will understand and repeat after you. And when you read for them the recipe (if they can’t read yet) they will learn also that there is a method and instructions to follow. When am with with my son i enjoy mostly the open conversation we have all the time of cooking.

Brain development by exploring their senses: sensory experience is essential for the brain development. Cooking engage all the senses of your kids; seeing, hearing, smelling, touching and tasting (especially smelling and tasting). My son is the curious type he likes to taste everything!

Motor skills: Developing fine and gross motor skills is as important as the sensory experience. They will be training their tiny muscles (fingers, hands, arms and even all body) by stirring, whisking, beating, kneading….. I love watching my son doing all this, i see a small proud man using his beautiful hands magically 🙂

Math and logic: By counting and using the measuring cups or spoons to follow the accurate recipe.

Self esteem: you will experience the look of confidence and pride on your kid’s face when he sees the outcome and especially when he offers it to others. When i bake with my son, he keeps on telling what he did to everyone he sees, and insists on offering some of “his creations” saying : “Nady did this!” waiting for the rewards for his efforts.

All these benefits go without neglecting the amount of fun we have and the quality time together which is sacred for me.

The most important thing though is you don’t force the learning to happen, it should flow naturally. The golden rule is to enjoy the time with your kids in the kitchen.

If you like to cook with your kids but you are struggling to find simple recipes to do, follow me this week. I will be writing a series of posts with easy recipes to enjoy cooking with your mini chefs!

star chocolate tart

Today we baked mini Nutella tarts. You will need:

  • 250g flour (sifted)
  • 125g cold butter diced
  • 3-4 tbsp water
  • nutella chocolate

Let your kid sieve the flour into a mixing bowl and add the butter cubes.

flour and butter cubes

Rub the flour and butter to become like sand. Add the water one tbsp after the other and watch your genius kneading.

kneading process

We placed the dough for 15 mins in the fridge before working it. Meanwhile we cleaned the mess around us.

Sprinkle little flour on your working surface and roll out the dough.

roll out dough

 

and cut circles to fit in the muffin tray.

cutting circles

Nady cut also hearts and stars to decorate the top of each tart.

cutting hearts

Put almost one tbsp of the chocolate into the middle of each tart.

prepare tart in muffin tray

Let your kid choose any shape to decorate the top of the tart.

muffin tray

eating chocolate

Preheat oven to 200°C and bake for 15 mns or until top is golden brown.

Meanwhile arrange again the mess you did, teaching your kids to be clean and tidy, which is an important and fun part of cooking as well.

baked tarts

Let it cool before your little chef taste the reward of his efforts.

chocolate tarts

eating tart

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.