Tag Archives: food

Meatless braised artichoke with potato, carrots and peas (suitable for vegetarians)

Posted on March 9, 2020 | Leave a comment

Artichoke is high in fibers and antioxidants, it maintains a healthy heart, reduces bad cholesterol, prevents and treats cancer, improves digestion and acts as a diuretic.

Did you know that if artichoke is left to grow wild, it blossoms into large purple flowers? yes artichoke is a bud of a thistle!

This astounding vegetable can be consumed from leaves to heart and even the bottom, this recipe calls for hearts. Braised artichoke hearts with carrots, potato cubes and peas. It’s usually presented as a side dish, salad or mezza, but if paired with rice you can eat as a main dish.

you will need (serves 4):

medium onion finely diced
400 g artichoke hearts
1 cup carrots, chopped in small cubes
1 cup potato, chopped in small cubes
1 cup peas
2 tbsp butter
2 tbsp flour
juice of one big lemon
3 cups water
salt to taste

Sautée the onion in butter until fragrant, add the flower and let it cook a bit until it starts to have a golden shade, then pour the lemon. Whisk the mix the same way of doing the roux then the water little by little. You will obtain a silky and viscous sauce. Add the artichoke, potato, carrots and peas and let it cook on low flame until tender.

As i said you can serve it cold as a mezza or hot with rice, or maybe why not trying it with mashed potato. I am personally a big fan of this dish. I love vegetables and i love everything that has citrus, so it is a heavenly combination. Give it a try and i am sure you will love it.

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Guacamole tostitos scoops

Posted on December 22, 2018 | Leave a comment

The most joyful and blessed time of the year has arrived.

Hello Christmas! My favorite and special holiday that still play magic on me. . . May you never stop searching the skies on Christmas eve!

Food is a big part of the festivities, and why not deck the table with some relish hors d’oeuvres to wow everyone. Go beyond regular and add let your food presentation as well say it’s Christmas time.

At this time of the year, red and green are not just regular colors!

Guacamole tostitos scoops, are a beautiful and festive amuse bouche, to be on your christmas table. It’s always good to have an easy-to-pick-up food that requires no fork or spoon.

You will need:

20 tostitos scoops (tortilla chips)
1 big ripe avocado
1 tsp garlic salt
lemon juice (as per your taste)
diced capsicum for garnish
sour cream optional

A very easy and last minute preparation, no efforts or time needed. All you have to do is to layer the ingredients in the tostitos scoops. Starting with the sour cream, (if you decided to put), then guacamole and finally garnish with the finely diced red capsicum. To make the guacamole, puree the avocado, roughly with a fork, (when it’s really ripe, you don’t need more than a fork to mash it) and mix it with garlic salt and lemon juice. Adjust the ingredients as per your taste, condiments are always subjective.

You will love these bites, and trust me they will disappear in seconds!

I wish you an extraordinary “reveillon” full of delicious food, warmth, blessings, lots of gifts, memories, laughter and love. Chocolate doesn’t come as a wish, i am sure it’s for granted 😉

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Turkey-mozz braid appetizer

Posted on June 14, 2017 | Leave a comment

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.

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

Roll 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.

Bon appetit!

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Fish tagine in Tahina sauce

Posted on March 13, 2017 | 1 comment

A very simple recipe where Tahina is the main ingredient for the sauce, in which the baked fish will bathe. Onion and lemon juice come to add the deep flavor and sour kick. The added bonus here are the roasted almonds and pine nuts that creates the contrast with its crunchiness.

Whether you are planning to serve it as an appetizer or main dish, you will have everyone licking their lips in anticipation.

You will need:

500g fish fillet or whole fish to be baked, could be sea bass, hamour or red snapper or any available white fish of your choice.
1 cup tahina (sesame paste)
1 1/4 cup water
2 tbsp lemon
2 medium onion cut a la julienne
2 tbsp olive oil
salt to taste
roasted almonds and pine nuts for topping
chopped coriander for garnish

First start by oven baking the fish. Set aside the fillets (or deboned whole fish) to prepare the sauce.

Cook the onion with olive oil until tender, keep stirring while cooking as you don’t want them to brown. In a bowl mix together tahina, water, lemon and salt before pouring over the onion, you want the sauce a bit runny because it will thicken a bit while on heat. When you see the first bubble forming, turn off the heat and stir in the fish.

On a serving plate, sprinkle the top with roasted almonds and pine nuts. Garnish with chopped coriander and serve. You can have it warm, at room temperature or cold.

If you want to eat like a lebanese, then serve it with pita bread to seal the deal.

A middle eastern/Lebanese specialty dish that’s full of flavors with few ingredients. If you never cooked your fish this way, you should consider trying marmite et ponpon recipe and you will never regret.

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1 Comment

Posted in appetizers & salads, main dish

Tagged appetizer, beirut, doha, fish, food, food blog, food photography, food porn, how to do, jaymmy food blogger, lebanese food, lebanon, main dish, marmite et ponpon, middle eastern dish, qatar, recipe, sesame paste, tagine, tahina

Sup up your sandwich 1 – grilled halloumi with pesto and tapenade

Posted on January 24, 2017 | 1 comment

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 .

All you need is the right and a smarter choice of pairing your sandwich ingredients. I will start with the grilled halloumi and pesto sandwich. They say pesto perks up milder ingredients and i confirm that! You need:

2-3 slices of grilled halloumi
1 tsp pesto
1 tsp olive tapenade
roasted\grilled bell pepper (i had orange capsicum at home, you can choose from red, orange or yellow)
rocket leaves
4-5 seedless olives
your choice of bread, mine is a multi-cereal bun

Spread pesto and tapenade on the bread. Top it with a layer of rocket leaves, this very low in calories vegetable; 100 g of fresh leaves hold just 25 calories. Nonetheless, it has many vital phytochemicals, anti-oxidants, vitamins, and minerals that may immensely benefit your health. Lay the grilled halloumi slices then roasted bell pepper. One half bell pepper supplies all the vitamin C and 80% of the vitamin A you need in a day. Bell peppers are naturally sweet, and roasting them adds a smoky accent to make a balance with the salt in cheese and olives. You can repeat or shuffle the ingredients as per your taste.

This sandwich presents the right harmony without having any ingredient overpowering the other.

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

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.