Not sure what to do with all Easter eggs leftover? As many of you, I don’t like to throw food, and it’s time to do something with the remaining decorated eggs before they spoil.
When it comes to deviled eggs, there are hundred variations, i will show u how to do the Lebanese version, it’s a very common dish called eggs and potatoes بيض وبطاطا
Deviled eggs a la Libanaise:
- 5 hard boiled eggs
- 2 medium boiled potato
- 1 tsp salt
- 2 tbsp olive oil
- sweet pepper and olives for garnishing.
First start by emptying the eggs.
Then mash together, egg yolk, potatoes, salt and olive oil. Place them in a plastic bag to fill the whites.
Fill all the whites you have. And keep the remaining to eat them with lebanese bread.
Jazz it up with a sprinkle of sweet pepper and olives!
It tastes delicious!
Posted in appetizers & salads, main dish
Tagged appetizers, blog, cooking, deviled eggs, easter eggs leftover, eggs, hard boiled eggs recipes, jaymmy, main dish, marmite et ponpon, recipe, what to do with hard boiled eggs
Cooking becomes different when you have a baby. He becomes the priority and your life is all about him. It’s friday (the weekend in Doha) the day we eat lunch as a family. I woke up thinking what to cook something healthy, fast and my boys like it. Plus it’s the lent and we don’t eat meat on fridays. So i decided to make roast fish with vegetables, lemon and walnut.
- A whole fish, i chose hamour about 1kg
- 3 medium potatoes
- 4 carrots
- 3 big garlic cloves
- walnuts (as much as you like)
- 200g coriander
- olive oil
- 2 lemons
Chop the walnuts, garlic and coriander for the stuffing.
Make diagonal cuts on both sides to put inside from the stuffing to give it a richer aroma.
Stuff the fish and insert lemon slices.
Cut the carrots and potatoes and put them on the sides.
sprinkle the salt and olive oil and it’s ready to be baked for 25 mns.
Try it and give me your opinion 🙂
Posted in main dish
Tagged bake, carrots, cooking, coriander, easy, fast, fish, garlic, hamour, jaymmy, lunch, main dish, marmite et ponpon, olive oil, oven, potatoes, recipe, roast, salt, seafood, vegetables
The season of lent began today. It is a season of penance, reflection, and fasting which prepares us for Christ’s Resurrection on Easter Sunday. Some people abstain from eating meat (but salt and freshwater species of fish, amphibians, reptiles and shellfish are permitted), so I will be posting some yummy meals to help.
Linguine alla scampi is a 30 mns preparation meal and it’s so delicious
Ingredients: (for 2 people)
- 350g shrimps
- 250g linguine n11
- 1 medium tomato
- 2 garlic clove
- chopped coriander
- chilli oil
- garlic oil
– boil the shrimps, peel and devein them
– in a pan put together the chopped tomatoes, crushed garlic and coriander for 5 minutes and add the shrimps, chilli oil , garlic oil and salt for another 5 mins. And your mix is ready to pour on the linguine.
Posted in main dish
Tagged al dente, blog, cooking, coriander, jaymmy, linguini, main dish, marmite et ponpon, pasta, scampi, shrimps