Tag Archives: food blogger

Smoked salmon and asparagus quiche – Hello Spring!


smoked salmon and asparagus quiche | marmite et ponpon

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:

smoked salmon and asparagus quiche | marmite et ponpon

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.

smoked salmon and asparagus quiche | marmite et ponpon

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.

smoked salmon and asparagus quiche |marmite et ponpon

smoked salmon and asparagus quiche | 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.

smoked salmon and asparagus quiche | marmite et ponpon

Classic bulgur pilaf and vermicelli


classic-bulgur-pilaf-and-vermicelli

Bulgur or burghol in Arabic برغل is the crushed whole raw wheat berries. It provides iron, protein and fiber while it still contains the outer bran and germ of the wheat. With such powerful whole grain, you guarantee a wholesome vegetarian dish,full of nutrients and flavor, plus offering a longer period of satiation, especially during lent, for people abstaining from meat.

Bulgur pilaf with vermicelli is one of my favorite simple dishes, that comes to rescue you on a lazy day. Doesn’t need preparation at all, using one pot and can be served in less than half an hour with a heap of yogurt to seal the deal.

classic-bulgur-pilaf-and-vermicellimarmite-et-ponpon

There is two types of bulgur, one finely crushed we use in kebbeh or tabbouleh and this one, the whole grain cracked in half which is love the texture, firm but soft and fluffy after being cooked, mostly in pilafs.

To serve two people you will need:

  • 1 cup bulgur
  • 2/3 cup vermicelli
  • 1 1/2 tbsp butter
  • 1/2 tbsp olive oil
  • 4 cups water
  • salt to taste
  • yogurt to serve with (as er your taste)

Start with cooking the vermicelli with butter and oil until golden brown. Add the bulgur and combine well and cook for another minute before adding the water. When it starts to boil reduce heat to simmer until all water disappears, it will take 20-25 minutes.

classic-bulgur-pilaf-and-vermicellimarmite-et-ponpon

Turn off the heat and cover the pot with a towel for 10 minutes. Open the lid and fluff it with a fork to serve it warm with yogurt or simply as is.

classic-bulgur-pilaf-and-vermicellimarmite-et-ponpon

classic-bulgur-pilaf-and-vermicelli-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.

classic-bulgur-pilaf-and-vermicellimarmite-et-ponpon

Fatteh hummos – chickpeas, yogurt and pita


fattet-hummos-chickpeas-yogurt-and-pitamarmite-et-ponpon

Fatteh, a wholesome levantine dish, varies from one country to other; could be vegetarian or featuring meat, but the main ingredients are chickpeas, yogurt and crushed toasted pita.

The arabic word “Fatteh”means “crushed”, so fatteh or fattet hummos has its name after the crushed toasted pita and so other middle eastern dishes with crushed toasted pita like “Fattoush”.

For this simple dish yet flavorful you will need: (yield two portions)

  • 3 pitas toasted and crushed in medium pieces
  • 500g yogurt (or two cups)
  • 2 tbsp tahina
  • 1tsp salt
  • 2 cups chickpeas boiled
  • 1 tsp garlic powder or 2 cloves crushed

For garnish:

  • 50g butter
  • 1/3 cup pine nuts
  • chopped parsley or mint for decoration

fattet-hummos-chickpeas-yogurt-and-pitamarmite-et-ponpon

You first start with a layer of toasted pitas, some people likes it fried, but i prefer to keep it light and healthy.

After boiling the chickpeas, or if you are using canned ones, add the garlic (cloves or powder) while it’s still hot and pour it over the bread, of course after removing its water.

To prepare the yogurt sauce, mix it with tahina and salt then top the chickpeas with it. Fry the pine nuts with butter and drizzle over the yogurt and garnish with finely chopped parsley or mint.

fattet-hummos-chickpeas-yogurt-and-pitamarmite-et-ponpon

It can be served as healthy breakfast, appetizer or main dish. You can always save leftovers in the fridge as you can eat it cold, at room temperature or hot. There are many variations to it, but this way is my favorite. Some people add lemon juice to the yogurt, fry the pitas or add cumin powder to the chickpeas, fried ground beef or chicken… no harm in trying!

This vegetarian version is very easy and quick especially if you are using canned chickpeas, it will be served on your table in less than 20 minutes. It’s an ideal dish to keep you full for a long time during lent, for people abstaining from meat.

fattet-hummos-chickpeas-yogurt-and-pitamarmite-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.

fattet-hummos-chickpeas-yogurt-and-pitamarmite-et-ponpon

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


leek-spinach-and-cheddar-cheese-quichemarmite-et-ponpon

❤ 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-quichemarmite-et-ponpon

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.

spinach-leek-and-cheddar-cheese-quichemarmite-et-ponpon

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.

spinach-leek-and-cheddar-cheese-quichemarmite-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.

spinach-leek-and-cheddar-cheese-quichemarmite-et-ponpon

Sup up your sandwich 5 – Boursin cheese,spinach and strawberry


boursin-cheese-spinach-and-strawberry-sandwich-marmite-et-ponpon

Many of you find no time to cook dinner after long days at work, with kids or simply not fan of cooking. Sandwiches come to rescue the situation and satisfy your cravings; You can sup up any simple sandwich to become a consistent delicious meal. Not just that, it’s a pleasure to the eye also with all these colors blend.

Today’s sandwich in the makeover series, could serve you for breakfast as well; it is packed with nutrients and rich in compounds such as fibers (spinach), omega 3 fats (walnut), antioxidants (olive oil) and vitamins.

boursin-cheese-spinach-and-strawberry-sandwich

Did you know that the anthocyanin in the strawberry boost the short term memory by 100% in eight weeks? I think i will be hooked on strawberries for the next eight weeks!

To make this super sandwich you will need:

  • Viennoise bread, or any type you favor
  • Boursin cheese (nature)
  • handful spinach baby leaves (6-7)
  • green leaf lettuce (2-3)
  • 4-5 walnuts
  • 2-3 strawberry sliced
  • 1 tbsp olive oil

Olive oil supplementation was found to positively affect the thickness of bones. It helps in the absorption of calcium in your body. I love how we Lebanese, and specifically our moms, do things by nature, like adding olive oil to a Labneh sandwich without having this knowledge. And many others examples that makes me feel proud of our healthy cuisine… Back to our sandwich, drizzling the olive oil on your Boursin cheese will help you benefit from the calcium in it and add a delicious taste.

boursin-cheese-spinach-and-strawberry-sandwich-marmite-et-ponpon

boursin-cheese-spinach-and-strawberry-sandwich-marmite-et-ponpon

If you are not fan of Boursin cheese, try it with goat or cottage cheese, they can both give you this pleasure! You will love this flavorful and fresh sandwich.

If you like the idea of the sandwich makeovers, stay tuned for the next post with another delicious, quick and healthy choice.

Don’t forget to give it some likes and shares to spread the joy. Like marmite et ponpon facebook page and follow on twitter. More posts are yet to come.

boursin-cheese-spinach-and-strawberry-sandwich-marmite-et-ponpon