Tag Archives: jaymmy

Basil, shrimp, avocado and mango fresh rolls


Basil, shrimp, avocado and mango fresh rolls|marmite et ponpon

These colorful rolls bring sweet memories for me, they remind me of my favorite asian restaurant when i used to live in Bahrain, These rolls were on my to cook list for so long. Usually they are called Vietnamese fresh rolls, but since it’s not the classic recipe, i didn’t dare call them so! This is my own version of fresh rolls using a symphony of ingredients that i found going heavenly together.

Basil, shrimp, avocado and mango fresh rolls|marmite et ponpon

These effortless rolls are the freshest, nutrient packed, crunchy and sweet while looking fabulously colorful! Finally, having them ready on my plate, these happy rolls added some brightness to my day!

Usually they are served with a Vietnamese peanut sauce made of peanut butter and hoisin sauce which is thinned out with either milk or water, vinegar for a bit of tang, garlic and a touch of chilli. Personally, i prefer the Thai sweet sauce! It’s all up to your taste at the end.

Basil, shrimp, avocado and mango fresh rolls|marmite et ponpon

To prepare 15 rolls (one pack) you will need:

  • 1 pack of rice paper (about 15 papers)
  • 500g shrimps cooked and deveined (you can also broil in the oven)
  • 1 medium mango cut a la julienne
  • 1 avocado sliced
  • 4-5 iceberg leaves
  • a bunch of fresh mint leaves
  • a bunch of fresh basil leaves
  • 2 medium carrots finely julienned

Take 1 rice paper and place in a shallow plate filled with warm water. Allow rice paper to soften for about 10 seconds. Remove and lay flat on working table – be gentle so you don’t rip the delicate paper. If this is your first time to use this type of paper, you will rip some in the beginning until u get used to 🙂

Start layering all veggies and fruits in the center of rice paper, Start with the lettuce so it holds the other ingredients. On the top part of the rice paper, place 3 shrimps with a mint leaf in between, or avocado to have the final look as per the photo below. Your rice paper rolls should look pretty with the shrimps and mint leaves or avocado on the smooth side of the roll and the seam on the underside of the roll.

Basil, shrimp, avocado and mango fresh rolls|marmite et ponpon

 

 

 

Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the lettuce bundle, keep rolling firmly to reach the shrimps.  The rice paper is sticky, it will seal itself.

Serve immediately with the dipping sauce. These rolls are to be eaten fresh and on the spot, with time the rice paper gets dry and chewy.

Basil, shrimp, avocado and mango fresh rolls|marmite et ponpon

Basil, shrimp, avocado and mango fresh rolls|marmite et ponpon

Basil, shrimp, avocado and mango fresh rolls|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.

Basil, shrimp, avocado and mango fresh rolls|marmite et ponpon

Parmigiana di melanzane (aubergines parmesan)


Hello friends, how i miss sharing with you what i love doing the most! I know It’s been more than three months since the last time i posted, all i can say that i had too much on my plate and i was juggling between all my duties…. Bref! I am back 🙂

parmigiana di melanzane|marmite et ponpon

I am the biggest fan of aubergines, i find it strange how some people, (referring to my husband) don’t fancy and even find it bland. I can even eat the simplest way done, fried or grilled with just a pinch of salt or a drizzle of olive oil!

parmigiana di melanzane|marmite et ponpon

Parmigiana di melanzane, or aubergines parmesan, is an italian traditional dish far to be boring or dull! it consists of aubergines and cheese layered in a tomato sauce! Try it and if you were not fan of aubergines, trust me you will change your mind.

parmigiana di melanzane|marmite et ponpon

  • 500g aubergines about 2 medium aubergines
  • 1 cup mozzarela cut in cubes
  • 1/2 cup parmesan cheese freshly grated
  • 3 cups tomato puree
  • 2 tbsp dry basil or a fresh bunch chopped coarsely
  • 1 medium onion finely diced
  • 3 tbsp olive oil divided
  • salt to taste

Slice the aubergines (medium thickness) removing the top and bottoms. Sprinkle them lightly with salt and set them aside for 1 hour. This drains out any excess water and helps with frying/oven grilling. Rinse the aubergines under cold water to remove the salt and pat them dry with a kitchen towel. I will not fry the aubergines, instead i will grill in the oven after drizzling on top 2 tbsp of olive oil. The taste won’t change, it is just a healthier recipe!

aubergines prp

Meantime to prepare the tomato sauce, sauté the onion in a pan with one tbsp of olive oil until translucent and soft but not browned. Add the tomato puree and basil. Add a pinch of salt, stir then let it simmer gently for 10-15 minutes. Set aside.

tomato sauce |marmite et ponpon

Preheat the oven to 180°C. Spoon a small amount of tomato sauce into the bottom of a baking dish and spread it around, this will prevent the aubergines from sticking. Next,  add one layer of aubergines to the dish followed by a sprinkle of parmesan cheese, cubes of mozzarella, and little tomato sauce (make sure to save 1/3 of the sauce for the final layer). Continue with the next layer until you have the last top layer to spoon over the remaining tomato sauce, grated parmesan and mozzarella cubes. Cover loosely with foil and bake for 15 minutes, remove the foil and bake for another 10 minutes until golden and bubbling.

parmigiana di melanzane|marmite et ponpon

Let it rest for 5 minutes before serving.

parmigiana di melanzane|marmite et ponpon

parmigiana di melanzane|marmite et ponpon

parmigiana di melanzane|marmite et ponpon

You can serve it with toasted bread or a green salad, and why not both 🙂

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.

parmigiana di melanzane|marmite et ponpon

Spiral butter cookies – mini chefs in the kitchen


spiral butter cookies - mini che|marmite et ponpon

In previous posts, i mentioned the reasons you should enjoy cooking with your kids, for how much benefits it has. To recapitulate:

  • Literacy (building vocabulary): cooking with kids gives you the opportunity to introduce new words. You will be talking about the ingredients which gives them food knowledge. They will be observing and talking about the process  as well (like creaming, whisking,…). It’s good  to mention the new words several times and put them in a sentence they will understand and repeat after you. And when you read for them the recipe (if they can’t read yet) they will learn also that there is a method and instructions to follow. When am with with my son i enjoy mostly the open conversation we have all the time of cooking.
  • Brain development by exploring their senses: sensory experience is essential for the brain development. Cooking engage all the senses of your kids; seeing, hearing, smelling, touching and tasting (especially smelling and tasting). My son is the curious type he likes to taste everything!
  • Motor skills: Developing fine and gross motor skills is as important as the sensory experience. They will be training their tiny muscles (fingers, hands, arms and even all body) by stirring, whisking, beating, kneading….. I love watching my son doing all this, i see a small proud man using his beautiful hands magically 🙂
  • Math and logic: By counting and using the measuring cups or spoons to follow the accurate recipe.
  • Self esteem: you will experience the look of confidence and pride on your kid’s face when he sees the outcome and especially when he offers it to others. When i bake with my son, he keeps on telling what he did to everyone he sees, and insists on offering some of “his creations” and waiting for the rewards for his efforts.

All these benefits go without neglecting the amount of fun we have and the quality time together which is sacred for me.

The most important thing though is you don’t force the learning to happen, it should flow naturally. The golden rule is to enjoy the time with your kids in the kitchen.

If you like to cook with your kids but you are struggling to find simple recipes to do, here is one easy recipe, Nady shared with his friend Gia mae.

spiral butter cookies - mini che|marmite et ponpon

You will need:

  • 3 cups flour
  • 3/4 cup sugar
  • 300g butter
  • 2 eggs
  • 1 tsp vanilla
  • food coloring

Mix butter, flour and sugar, and rub them until they become like sand. Add the eggs then vanilla. Mix well but don’t over mix. Divide the dough in half. Take one part and divide it as much as colors you want to use. We did 5! Roll the first half in rectangular shape, then the colored ones as strips within a rectangle. Put The colored rectangular dough on top of the first part and roll, following the scheme. Let it rest in the fridge for at least half an hour before cutting it.

how to do spiral butter cookies

Bake on a parchment paper for 8-10 minutes on 180°C. Let it cool before serving.

spiral butter cookies - mini che|marmite et ponpon

spiral butter cookies - mini che|marmite et ponpon

spiral butter cookies - mini che|marmite et ponpon

No doubt, cooking with kids takes more time and effort, but for the many learning experiences you can embrace while your kids are in the kitchen, and the fun you share, i encourage you to do it more often.

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.

spiral butter cookies - mini che|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

Angry birds Easter eggs – DIY


angry birds easter eggs |marmite et ponpon

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.

how to do easter eggs angry birds |marmite et ponpon

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.

how to do tablecloth angry birds eatsre eggs|marmite et ponpon

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

angry birds easter eggs |marmite et ponpon

1-angry birds easter eggs |marmite et ponpon

2-angry birds easter eggs |marmite et ponpon

3-angry birds easter eggs |marmite et ponpon

4-angry birds easter eggs |marmite et ponpon

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!

angry birds easter eggs |marmite et ponpon

angry birds easter eggs |marmite et ponpon

angry birds easter eggs |marmite et ponpon