Tag Archives: eggs

Angry birds Easter eggs – DIY

Posted on April 15, 2017 | Leave a comment

Following my last few posts, i am sure you were expecting angry birds Easter eggs. And yes it is. If your kids are fan of angry birds too, it’s a very easy to do. Kids can do it all from A to Z.

Color your eggs in red for red, black for bomb, green for pigs, yellow for chuck and blue for jay , jake and jim. Click here to download a printable sheet of angry birds faces to cut out and paste on the eggs after the colors are completely dry. It’s A3 size paper, and you can adjust it since it’s a vector one.

After the eggs are ready, get a white sheet serving as a table cloth, draw sun and clouds, lay a tree branch and build your nest to put the eggs inside. The nest is a ready made wreath i bought form a shop that sells tools for gardening.

You can also add gadgets of angry birds if you have them among your kids toys, like TNT boxes, catapult….

All i can say Nady and Joud are extremely happy to have the eggs they wished for. Happy Easter to all of you المسيح قام حقاً قام

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!

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.

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Posted in appetizers & salads, main dish

Tagged asparagus, cheese, cooking, cream, doha, eggs, food blog, food blogger, food photography, food por, homemade recipe, lebanon, marmite et ponpon, pie, qatar, quiche, seasonal veggies, smoked salmon, spring food

Spinach, leek and cheddar cheese quiche with tips for successful baking

Posted on February 27, 2017 | 1 comment

❤ QUICHE ❤ , this 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.

Spinach, leek and cheddar cheese quiche. For a 9″ (22cm) quiche you will need:

3/4 cup leek, or one large stalk chopped coarsely
1 tsp garlic powder
2 tbsp olive oil
1 cup chopped spinach (baby leaves fresh or thawed if frozen)
1 1/2 cup heavy cream
3 large eggs (or 4 medium)
1 cup cheddar cheese
salt to taste

Cook leek, spinach and garlic powder with olive oil until fragrant. Set aside to mix with cream, eggs and cheese. Pour in a precooked pie (for 20 minutes in 180°C oven), to ensure a crisp and flaky texture. Bake in the oven for almost 30 minutes or until golden brown.

The best quiche consists of the perfect ratio between eggs and milk. Using too many eggs results in a rubbery and firm quiche. Not using enough eggs will prevent the filling from setting. Remember 1 large egg to 1/2 cup of dairy. That’s why in this quiche i used 3 eggs fro 1 1/2 cup of cream.

If you are adding fillings like vegetables, make sure they are as dry as possible. For instance, if you are using thawed spinach, squeeze them to get out as much as you can from its remaining water.

For a perfectly cooked quiche, bake it until the edges are set, but it still wobbles a little in the center (for a creamy and silky texture). It will take 30 to 40 minutes in a 180°C oven.

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 appetizers & salads, main dish

Tagged baking, cheddar, cooking, cream, easy, eggs, food blog, food blogger, food photography, food porn, jaymmy, lebanon, leek, marmite et ponpon, no prep meal, pate brisee, quiche, quick, recipe, spinach, tips

Creative Easter eggs decoration -Dinosaurs land- DIY

Posted on April 4, 2015 | Leave a comment

As i always say, my son is my source of inspiration. He is so much into dinosaurs lately, so a NADYnosaurs land is the perfect idea for this year’s Easter eggs.

As promised in previous post and If you’re willing to recreate this dino park, follow me step by step in this tutorial, it’s much easier than you think.

To make the dinosaurs eggs, you need first to dye the hard boiled eggs with a color of your choice. To marblize the dyed eggs (to give the effect of real dino ones), add a tbsp of olive oil to another color, preferably darker, then dip them in and let sit about 2 minutes before you pat dry.

I always recommend wilton coloring gel for healthy results. Add vinegar to your colors for vibrant effect.

We tried as well with brownish colors to make it as real as possible!

For the Dinosaurs, click here to download a high resolution file of the tail, back and head to stick on the eggs.

For the Nadynosaur banner, click here to download the file, you can easily change the name on it.

The biggest the park you want, the more eggs you should decorate. The files i attached present 3 color options of the dinosaurs; blue, green and orange. You can change easily to your favorite ones (vector files). Enjoy the best moments with your kids. Nothing better than seeing their happy faces! Just priceless!

Happy Easter everyone. المسيح قام، حقاً قام

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.

la crème pâtissière – the easiest no fail recipe

Posted on September 25, 2014 | 4 comments

Crème pâtissière is a velvety smooth pudding that’s quite quick and easy to make. It’s known as pastry cream, used as a filling for eclairs, choux, boston cream pie, napoleons (mille-feuille), tartes, cupcakes and lots of dessert pastries.

I learned it the easy way from my mom who is a great cook. When i say easy, i mean it’s really easy, with few ingredients and less than 10 minutes to be ready!

It’s a pleasure to make this cream and there is no chance to fail or get any lumps! Follow the instructions and you will be licking the saucepan and spoon.

You will need:

3 cups milk
3 tbsp flour
4 tbsp sugar
3 eggs
1 tsp vanilla
1 tsp lemon zest
1 tbsp rum

In your sauce pan mix all except the eggs and whisk until sugar is completely dissolved and all ingredients are well incorporated.

Add the eggs one by one and mix.

Now bring your sauce pan to medium heat and stir continuously, when you see the first bubble forming (after almost 4-5 minutes), put the heat to low and keep whisking until you get the desired consistency. Am talking about 1-2 minutes.

Spoon the hot crème pâtissière into a bowl and place plastic wrap directly onto it to cover. This will prevent a skin from forming as it cools. Let it rest, until it comes to room temperature and then place it into the fridge to chill for several hours.