Tag Archives: food porn

Spanish rice and shrimps


spanish rice and shrimps|marmite et ponpon

This is my new lunchtime invention! I heart cooking with shrimps and pairing it with a side filling dish. Today the Spanish rice is the awesome amigo.

If you are fan of the Spanish flavors, i encourage you to give it a try. Vamos to this flavorful quick, easy and foolproof recipe. I am sure you will end up with a staple recipe in your cooking book. I got lots of compliments 🙂

To serve two big portions you will need:

  • 400g cooked shrimps (oven baked or boiled) and deveined. Divided in 2x200g portions
  • 1 cup rice
  • 2 cups chicken broth
  • 2 tbsp tomato paste
  • 1 tbsp sweet paprika
  • 1/2 tsp garlic salt
  • 2 tbsp olive oil
  • 1 medium onion finely diced

spanish rice and shrimps|marmite et ponpon

How to prepare the rice?

Heat the olive oil and cook the onion until fragrant and translucent. Add the rice and pour the chicken broth. If you prefer vegetable broth go ahead, it will still be as delicious. Mix all and add the remaining ingredients, tomato paste, paprika and garlic salt. Put 200g of the shrimps and keep the other 200g to serve it along with the rice for a nice presentation. When it starts boiling, cover your pot with the lid and let it cook on a very slow flame about 20-25 minutes or until all the liquid is gone.

spanish rice and shrimps| marmite et ponpon

This rice is a basic one for more other inventions, next time i will try it with beans or chicken. I will keep you posted. Happy cooking 🙂

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spanish rice and shrimps|marmite et ponpon

Vegan whole wheat fusilli pasta


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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!

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Mix the sauce with the pasta and serve it hot or maybe at room temperature. Bon appetit!

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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.

 

Shrimp basil linguine


shrimp basil linguine | marmite et ponpon

Shrimp basil linguine is an ultimate comfort food packed with a symphony of flavors. Whether you like to cook or no, i must say it’s a foolproof recipe, so inviting to hit the kitchen and give it a try. Easy and quick, trust me!

Serving 4, you will need:

  • 800g shrimps cooked and deveined
  • one medium onion finely diced
  • 2 garlic cloves minced or 1 tsp garlic salt
  • 2 tbsp butter
  • 10-15 cherry tomato
  • a bunch of fresh basil
  • 500 ml heavy cream
  • salt to taste
  • linguine cooked as per pack instructions (enough quantity to serve 4)

shrimp basil linguine | marmite et ponpon

Cook the shrimp (boil or oven bake), devein and put it aside.

Cook linguine pasta as per pack instructions, drain and put aside.

In a sauce pan, cook onion and garlic in butter until translucent and fragrant. Add tomato and keep sauteeing for 5 mns, then the basil to cook for another 5 mns. Salt is added as per taste. Finally pour the cream and simmer for 10 mns over low heat.

Serve it on a bed of linguine and enjoy an absolute yummy dish!

shrimp basil linguine | marmite et ponpon

For garnish, as you see in the pictures i sprinkled a bit of chives. if you are not a fan of, you can skip this step and it won’t affect the outcome. Isn’t it easy and quick? Try it and give me your suggestions. Bon appetit!

shrimp basil linguine | marmite et ponpon

shrimp basil linguine |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.

Spinach lasagna roll ups


spinach lasagna roll ups|marmite et ponpon

If you never tried these delicious lasagna roll ups, put this meal on top of your must make list! You will fall in love with it, as much as i did. The combination of flavors are soooo good you will be tempted to eat right out of the baking dish.

This irresistible meatless dish is worth a try. You will need to make it:

8 lasagna noodles, cooked as per box instructions

for the tomato sauce:

  • 1 medium onion finely diced
  • 1 tbsp olive oil
  • 500 ml crushed tomato
  • 1 tsp garlic salt
  • 1 tbsp dried basil
  • salt to taste

Heat the olive oil over medium heat, add the onions and saute until translucent. Stir in the crushed tomatoes, garlic salt, dried basil and salt. Cover and allow the sauce to simmer for at least 20 minutes over low heat.

tomato sauce |marmite et ponpon

For the filling:

  • 2 cups spinach, i used fresh but you can use thawed frozen too
  • 1 cup mozzarella cheese shredded and 3/4 cup slices for garnish
  • 1/2 cup emmental cheese shredded
  • 1 egg
  • 1 cup greek yogurt
  • salt to taste

to be all mixed in a bowl.

how to do lasagna roll up |marmite et ponpon

Once the noodles have cooled to touch, lay them down on a working surface, spread ÂĽ cup of the cheese filling evenly along length of the noodles. Roll the noodles to the opposite end. Pour 1 cup of tomato sauce into the bottom of a baking dish. Place the lasagna roll ups into the baking dish, seam side down. Add remaining tomato sauce on and place the mozzarella slices on top.

Loose cover with foil, make sure it doesn’t touch the cheese or it will stick. Bake for 30 minutes in preheated oven to 200ÂşC.

spinach lasagna roll ups|marmite et ponpon

spinach lasagna roll ups|marmite et ponpon

spinach lasagna roll ups|marmite et ponpon

One great thing about making these roll up style instead of layered lasagna is that they don’t seem like too much of a splurge because they can help with portion control.

spinach lasagna roll ups|marmite et ponpon

If you’ve tried this or any other recipe on the blog please let me know the result, I love hearing from you!

And 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 lasagna roll ups|marmite et ponpon

 

Turkey-mozz braid appetizer


turkey and mozzarella herbs|marmite et ponpon

I heart appetizers, actually we (my husband and I) heart appetizers. I believe this love runs in the blood, as we are Lebanese, we come from the land of birthplace of mezze.

I confess, sometimes we only order a variety of these convivial small dishes and we never reach to the main dish.

Turkey and mozzarella braid is one of our favorite appetizer, prepared with few ingredients and served on your table in less than 20 minutes.

turkey and mozzarella herbs|marmite et ponpon

You will need:

  • one sheet of puff pastry (300g)
  • 100g turkey (5-6 slices)
  • 100g mozzarella (4-5 slices)
  • 1 tbsp red fruits jam
  • 11/2 tbsp pesto
  • egg wash before baking

how to do turkey and mozzarella braidRoll the pastry dough into a 30 cm x 30 cm square. Lightly divide it (without cutting) into 3 equal rectangles. Using a rotary cutter or simply the pizza cutter cut about ten strips, on the side rectangles. Leave the center rectangle intact. Remove the corner sections from each of the 4 corners strips.

Spread the jam in the center followed by a layer of turkey, i chose the one with herbs, then mozzarella and finally pesto. Start by folding the top right strip over the filling slightly diagonal and press lightly to adhere. Then fold the top left stripe in the same manner. Repeat with the remaining strips until you reach the end, but before folding the last two strips make sure you folded the bottom flap.

Follow the scheme for a easy tutorial of this no fail braid. Brush the top with eggwash and bake on 200°C for 10-12 minutes or until golden brown. Serve it with extra red fruit and pesto dip.

turkey and mozzarella herbs|marmite et ponpon

turkey and mozzarella herbs|marmite et ponpon

turkey and mozzarella herbs|marmite et ponpon

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 posts yet to come, stay tuned!

turkey and mozzarella herbs|marmite et ponpon