Tag Archives: mandarin

Pomegranate and mandarin feta salad

Posted on May 26, 2016 | 1 comment

Summer is here, but having fun in the sun is a faraway dream when it hits the 50°C in Doha. Getting laid in the shade is a smarter idea where you can beat the heat with refreshing food and especially with a fruity salad.

Pomegranate and mandarin feta salad is a delicious and refreshing combination, and more than that it’s a wholesome option.

All you need is:(serves 2-4 people depending if served as main or side dish)

one medium lettuce (frisé type)
150g feta cheese cubed
1 cup pomegranate seeds
1 big mandarin (slices)
handful walnut

You will be surprised to tell you it’s a type of salad that you can have for breakfast, without dressing as the pomegranate and mandarin are juicy enough.

If you are having it for lunch, a vinaigrette or lemon mayo sauce goes well with it.

As you know pomegranate are low in calories and high in nutrition. It’s a cancer fighter fruit and improves the heart health.

The mandarin are a good source of Vitamin C, antioxidant and cancer fighter.

As for the walnut, this powerful antioxidant, promotes a healthy brain, fights cancer and improves the heart health.

Have you had your salad today? Don’t hesitate to try this colorful delicious and nutritious fun food. Eat healthy, stay healthy and the most important enjoy your food.

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Posted in appetizers & salads

Tagged colorful, feta, healthy, mandarin, marmite et ponpon, nutritious, pomegranate, recipe, salad, walnut, wholesome

Mandarin pound cake

Posted on May 12, 2015 | Leave a comment

I’ve been craving this tangy cake for long! A real pleasure to the palate, made with fresh mandarin (you can replace it with fresh oranges) and comes with a warning label: ADDICTIVE!

This pound cake is not just looking amazing but it’s also uber delicious; As its name suggests, it’s citrusy, rich and buttery, and will surely please a lot of people. A lot of you would like NOW to pick a piece or two out of the screen.

This recipe calls for:

Cake batter:

1cup unsalted butter, at room temperature (227g about 2 sticks)
2 cups granulated sugar
4 eggs at room temperature
1/3 cup grated mandarin zest
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup freshly squeezed mandarin juice
3/4 cup buttermilk, at room temperature
1 teaspoon vanilla
1 tbsp rum

Mandarin syrup:

1/2 cup mandarin juice
1/2 cup granulated sugar

Mandarin glaze:

1 cup confectioners sugar
1 1/2 tbsp freshly squeezed mandarin juice

Many times it happens a recipe calls for buttermilk and you realize you don’t have or find at the nearest supermarket. Luckily you can do it at home in just 5 minutes. All you need is a cup of milk and 1 tbsp of vinegar or freshly squeezed lemon. Pour the milk on the vinegar and let it rest for 5-10 mns. I am sure lot of you will never buy again buttermilk once you know this easy substitution. If the recipe calls for more than a cup of buttermilk you can easily double the quantity.

Heat the oven to 180°C. Grease and flour your bundt pan.

Cream the butter and sugar in the bowl of an electric mixer for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the mandarin zest.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the mandarin juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Pour the batter in the pan and smooth the tops.

Bake for 45 minutes to 1 hour, until a wooden skewer comes out clean.

Meantime while the cake is getting baked, prepare the syrup: Cook 1/2 cup of granulated sugar with 1/2 cup mandarin juice in a small saucepan over low heat until the sugar dissolves. When the cake is done, let it cool for 10 minutes. Take it out of the pan and place it on a baking rack set over a tray. Spoon the mandarin syrup over and allow it to cool completely.

To glaze, combine the confectioners sugar and mandarin juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top and allow to dry.

Wrap well, and store in the refrigerator.

Now I am sure it won’t last long stored in your fridge but it will be a staple in it especially it’s spring time!

Happy Baking!

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“Mini chef in the kitchen” 2- Jus de lapin (carrot-banana-mandarin smoothie)

Posted on April 30, 2015 | Leave a comment

In the “mini chef in the kitchen” series, today we are preparing a healthy fruit smoothie to beat the heat.

Giving the juice a creative name, attracts your kids attention and stimulates their curiosity. There is no way they won’t try it especially if they are picky eaters like my son.

“jus de lapin” or rabbit juice because it contains carrots and has a bright orange color!

You will need

1 large carrot
1 big banana
juice of 3 mandarines
half cup ice (optional)
1 tsp honey (optional)

Mix all and blend for 2-3 minutes until smooth and frothy.

My son is not fan of sweet taste, i didn’t add the honey since the mandarin were not very sour.

If the fruits are already cold or some frozen, you can skip adding ice. I put two colorful ice sticks for fun and to keep it chilled.

This activity provides your kids with plenty of opportunities to learn. Click on benefits of cooking with your kids to know more about it.

To add more fun and encourage Nady to have the whole smoothie i prepared moustache cut out and insert it in the straw. Click here for the printable file.

There are endless options for smoothies, use the favorite fruits of your kids, or even introduce some other veggies like celery, spinach or cucumber and make the green giant.

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.