Summer is here, but having fun in the sun is a faraway dream when it hits the 50°C in Doha. Getting laid in the shade is a smarter idea where you can beat the heat with refreshing food and especially with a fruity salad.
Pomegranate and mandarin feta salad is a delicious and refreshing combination, and more than that it’s a wholesome option.
All you need is:(serves 2-4 people depending if served as main or side dish)
- one medium lettuce (frisé type)
- 150g feta cheese cubed
- 1 cup pomegranate seeds
- 1 big mandarin (slices)
- handful walnut
You will be surprised to tell you it’s a type of salad that you can have for breakfast, without dressing as the pomegranate and mandarin are juicy enough.
If you are having it for lunch, a vinaigrette or lemon mayo sauce goes well with it.
As you know pomegranate are low in calories and high in nutrition. It’s a cancer fighter fruit and improves the heart health.
The mandarin are a good source of Vitamin C, antioxidant and cancer fighter.
As for the walnut, this powerful antioxidant, promotes a healthy brain, fights cancer and improves the heart health.
Have you had your salad today? Don’t hesitate to try this colorful delicious and nutritious fun food. Eat healthy, stay healthy and the most important enjoy your food.
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Posted in appetizers & salads
Tagged colorful, feta, healthy, mandarin, marmite et ponpon, nutritious, pomegranate, recipe, salad, walnut, wholesome
Pâte brisée is a rich buttery and crumbly texture crust made with just 5 ingredients; Butter, flour, salt, sugar and ice water. The high ratio of butter to flour gives the pastry its crumbly texture. This dough is ideal for savory pies, tarts and quiches. It can be made by hand or food processor, but the most important is to not over or under work the dough beside using cold butter and cold water.
- 2 1/2 cup all purpose flour
- 220g high quality unsalted butter
- 1 tsp salt
- 1 tsp sugar
- 1/4 cup ice water
Mix dry ingredients, add the butter already cut in small cubes and pulse (or mix by hands) until it just started to come together then add the ice water slowly to bind the ingredients together. Do not over work, you are not aiming to form a solid ball of dough here.
I admit it took me time to master this shortcrust dough, it’s a bit tricky and i know lots of you prefer buying it ready made. But trust me when you avoid these two mistakes you will enjoy making it at home. Two problems lead to failure:
- If you over work the butter into the flour, it will cause the butter to coat the flour that will not absorb enough water, resulting a fragile dough that breaks apart.
- If you under work the butter into the flour, too much water will be needed to get the ingredients come together. Here we have a tough dough because too much gluten was formed.
Let your dough rest in the fridge for an hour, this will allow the gluten in the flour to relax and the butter to chill. Roll it out about 2cm larger than your pan and gently lay it in the pan (I used a 28 cm pan) and trim the excess on the edges. Pinch it with a fork before baking!
Today i am baking spinach feta cheese quiche, for this you need:
- 600g chopped spinach
- 200g feta cheese
- 1 cup cream
- 1 big onion diced
- 1 tbsp olive oil
- 2 eggs
- salt and pepper to taste
Cook the onion with olive oil until tender and fragrant. Add the chopped spinach (thawed if frozen) and cook together for 3-4 minutes. Stir in the cream and combine all well. Beat the eggs with salt and pepper then add to the mix.
I like to precook the crust for 15 minutes on 180ºC before pouring the mix on it. Once it’s spread evenly, sprinkle on top the feta cheese. Bake for 30 minutes on 180ºC or until the skewer comes out clean.
Posted in main dish
Tagged all purpose flour, blog, feta, ingredients, jaymmy, marmite et ponpon, pate brisee, quiche, recipe, savory, shortcrust dough, spinach, unsalted butter
A tasty nibble, so easy to prepare. It’s a quick favorite that takes a lot of compliments whenever we have people over lunch or dinner.
Puff pastry dough is one of the staples kept in my freezer. Whenever i need a last minute savory snack, this ready made dough comes to rescue me. Thaw it in the refrigerator for 4 hours or so and it will be soft enough to use. This rich flaky pastry makes a simple snack into a real treat.
Spinach and feta pair successfully, to prepare this stuffing you need:
- 400g spinach chopped (you can use it frozen)
- 150g feta cheese
- 1 onion diced thinly
- 2 tbsp olive oil
- juice of one lemon
- salt to taste.
In a pot, cook the onion with olive oil until tender and fragrant. Add spinach and cook with the onion on a medium to low heat, usually i add 1/4 cup of water, it’s enough with the water that spinach releases.
Cook until done about 15 minutes, turn of the heat then add lemon juice and mix. Cut the feta cheese in cubes, add it to the spinach and mix them together until well incorporated. Eventually the cheese will melt. Feta is a salty cheese you might not need to add salt, it’s a matter of taste.
Bring to room temperature before stuffing the puff pastry. This quantity makes around 20 if you are using the puff pastry dough cut in 10×10 cm sheets. Here is a self explanatory step by step picture.
When you place them in the pan, brush the top with eggs before baking in the oven (180°C) for 15-20 minutes or until the dough is puffed and the top is golden.
Posted in appetizers & salads
Tagged blog, dough, easy, fast, feta, how to do, jaymmy, marmite et ponpon, pastry, puff pastry, recipe, spinach