Tag Archives: milk

A heart warming broccoli cheese soup


So full of flavors and warming the heart, exactly what i needed today! The weather is going crazy here (doha), calling for a hearty soup to tame the cold!

It’s an absolutely perfect comfort food, if  you like soup, you’ll be rewarded with the best, creamiest and richest one.

-“What’s that amazing smell?”. It’s broccoli and cheddar cheese hun.


It’s an easy soup to make and is ready in half an hour. To serve 4 generous portions you will need:

  • 50g butter
  • 1 medium onion finely diced 0r 1/2 cup
  • 1 large carrot chopped (small pieces) or 2/3 cup
  • 1 tsp garlic salt\ powder
  • 1/4 cup flour
  • 3 cups vegetable broth
  • 1/2 liter or 2 cups milk
  • 1 medium head of broccoli florets chopped
  • 225g or 1 cup of freshly grated sharp cheddar cheese
  • salt and black pepper to taste

Heat the butter until melted. Add onion and carrots and saute until onion is translucent and fragrant (about 3-4 minutes). Stir in the garlic salt and flour and saute for another minute.  Whisk in the vegetable broth, (you can use chicken broth also but i liked to keep it vegetarian) and milk. Combine well before adding the broccoli florets. Don’t cut them too small, keep some as medium chunks. When the soup reaches a boil, reduce heat to low and simmer for 15 minutes or until broccoli is cooked. Use salt responsibly as the stock and the cheese will do the job. Stir in the freshly grated cheddar, i said freshly grated because the ready grated ones that comes in bags are coated and doesn’t melt easily. Whisk until cheese is completely melt (2-3 minutes) and serve immediately.

Even people who don’t like broccoli will love it when bathing in a creamy and cheesy broth. It doesn’t just warm your body but your soul too!



There’s a few optional spices, that makes it not taste boring, like paprika or mustard powder, they’re not mandatory if you don’t keep them on hand, but they do add extra depth of flavor. I wanted to serve my children so i kept it mild.

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Crème caramel

creme caramel

Crème caramel or Crème renversée or even flan custard, they are different names for this succulent dessert. I always thought it’s very difficult and tricky to make it until today, i promise you it’s so easy and prepared in less than 20 minutes.

The secret of success of this caramel dessert is in using bio eggs and both milk and cream to get this very smooth and silky texture.

creme caramel

It consists of two parts of preparation. First the caramel and then the creme.

Heat 1 1/2 cup of sugar on a medium heat and in a non stick pan until the sugar gets brown and gradually melt to turn into golden caramel. it will take about 5-7 minutes.

creme caramel

Pour the caramel into a baking dish and distribute it evenly in the dish until it covers all the parts by tilting it in circular moves. Put aside to prepare the creme.

  • 4 tbsp sugar
  • 6 large eggs bio
  • dash of salt
  • zest of half lemon (3/4 tsp almost)
  • 1 1/2 tbsp cognac or whiskey of a good quality
  • 3 cups milk
  • 1 cup heavy cream

Whisk sugar and eggs, gently so you don’t get bubbles, then add salt, zest and cognac (or whiskey) and mix them until combined. Finally add milk and cream and mix well again gently to avoid bubbles which won’t give the smooth texture later when baking.

If you get bubbles you can get rid of them by sieving the mixture before pouring it in the prepared baking dish. Cover it with aluminum foil and make small holes in it. Bake it bain marie style on 200°C for almost an hour or 70 minutes. Start checking on it after 50 minutes. Insert a wooden skewer, it should comes out clean.

creme caramel

For those who doesn’t know bain marie technique (water bath or double boiler), it consists of bathing your baking dish in another wider dish containing boiling water. The water covers the outside of your baking dish to half. This technique is meant to evenly cook something, gently and gradually.

Let the crème caramel cool down, then turn it upside down on a plate, not too shallow because you will have caramel liquid coming out.

creme caramelcreme caramel

Better served after chilled in the fridge for at least 5 hours!

If you wish to serve it as individual portions you can pour the creme evenly in small ramekins.

Recipe courtesy of my mum, i am so lucky she is still here!

creme caramel

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la crème pâtissière – the easiest no fail recipe

 Crème pâtissière

Crème pâtissière is a velvety smooth pudding that’s quite quick and easy to make. It’s known as pastry cream, used as a filling for eclairs, choux, boston cream pie, napoleons (mille-feuille), tartes, cupcakes  and lots of dessert pastries.

 crème pâtissière

I learned it the easy way from my mom who is a great cook. When i say easy, i mean it’s really easy, with few ingredients and less than 10 minutes to be ready!

It’s a pleasure to make this cream and there is no chance to fail or get any lumps! Follow the instructions and you will be licking the saucepan and spoon.

 crème pâtissière

You will need:

  • 3 cups milk
  • 3 tbsp flour
  • 4 tbsp sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 tsp lemon zest
  • 1 tbsp rum

In your sauce pan mix all except the eggs and whisk until sugar is completely dissolved and all ingredients are well incorporated.

Add the eggs one by one and mix.

Now bring your sauce pan to medium heat and stir continuously, when you see the first bubble forming (after almost 4-5 minutes), put the heat to low and keep whisking until you get the desired consistency. Am talking about 1-2 minutes.

Spoon the hot crème pâtissière into a bowl and place plastic wrap directly onto it to cover. This will prevent a skin from forming as it cools. Let it rest, until it comes to room temperature and then place it into the fridge to chill for several hours.

 crème pâtissière

I have pâte a choux that i will fill in with this delicious cream!

 crème pâtissière

 crème pâtissièreYou can sprinkle on top some icing sugar, or drizzle chocolate sauce or caramel. They all match heavenly with it. Ready to serve!

 crème pâtissière

 crème pâtissièreEven kids enjoy the taste, it’s nutritious as well! My husband loves it so much he can eat it alone.

 crème pâtissière


Creative easter eggs – the Farm – DIY

creative easter eggs - the farm

Today is the saturday of light! the day we prepare the eggs for Easter sunday.

As promised before, this is a step by step to this year eggs.

Nady loves the song “old macdonald had a farm”, this where the idea came from, Cows farm.

With a black marker, draw the cow’s pattern on white hard boiled eggs.

1creative easter eggs - the farm

creative easter eggs - the farmAfter all is done, stick the cow’s face.

creative easter eggs - the farm

creative easter eggs - the farm


Click here to download a high resolution file of the cow’s head.

creative easter eggs - the farm

To decorate the farm with couple of flowers, you need to dye with some colors. I always recommend wilton gel color.

creative easter eggs - the farm

Wrap the egg with a green ribbon and stick a flower, very quick and easy.

creative easter eggs - the farm

creative easter eggs - the farm

creative easter eggs - the farm

creative easter eggs - the farm

Nady is extremely happy and excited about the farm, yes it’s Nady’s farm with cows! The cows give us milk, les vaches nous donnent du lait…. Singing 🙂

creative easter eggs - the farm

creative easter eggs - the farm

creative easter eggs - the farm

La ferme de Nady 🙂

Happy Easter to all of you!

المسيح قام، حقاً قام

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aish el saraya (bread of royal castle) – a flavoursome lebanese bread pudding

aish el sarayaA palatable lebanese deli, flavored with orange blossom. Very light, easy to prepare and your toddlers will love it .



  1. 1 1/2 cup milk full fat
  2. 1 1/2 tbsp sugar
  3. 1 1/2 tbsp corn flour
  4. 1 1/2 tbsp orange blossom

sugar syrup

  • 1 cup sugar
  • 1 cup water
  • 1 tbsp lemon juice
  • 1 tbsp orange blossom

Enough toast to line the plate you will be preparing the dessert in.

Crushed pistachios to sprinkle over, or if you prefer almond or walnuts. They all taste wonderful with it.


  • Line the toast in the plate
  • Make the syrup: combine water, sugar and lemon and place over medium heat to allow the sugar to melt,  then add the orange blossom and pour the hot syrup over the toast to let them soak in it. Put aside
  • Prepare the pudding: mix the milk, sugar and corn flour together and place over medium heat and keep stirring until the mixture becomes viscous then add the orange blossom and pour it over the soaked toasts.
  • When it cools to room temperature put it in the fridge for at least 5 hours, better for overnight.

Don’t forget to sprinkle the pistachios, almonds or walnut over before serving!

Absolutely yummy