Tag Archives: mushroom

Vegan whole wheat fusilli pasta


Oh marmite et ponponER’S how i miss you ❤

I woke up this morning and the first thing on my mind was marmite et ponpon. Back form the summer vacation and before getting overwhelmed by a packed schedule, i wanted to start with by a big fat i love you and i miss you.

I spontaneously chose the last post from the queue (the long queue, the really long queue) to share it with you, without thinking and without planning … All i can say (emotionally driven) i really miss you and miss my space where i share with you what i like to do the most.

Happy to reconnect with you after this long time!

Vegan whole wheat fusilli pasta is my recipe to share with you today. Serving 4, you will need:

  • one pack of whole wheat fusilli (cooked as per pack instructions, washed and drained)
  • 500b tomato puree
  • 1 big capsicum cut a la julienne
  • 2 cups broccoli
  • 1 1/2 cup fresh mushroom sliced
  • 5-6 small zucchini cut a la julienne
  • 2 big carrots shaved or thinly sliced
  • 1 cup black olive, seedless
  • 3 tbsp olive oil
  • salt and pepper as per your taste

Bring olive oil to heat and sautee the broccoli, carrots and zucchini for 2 minutes then add capsicum (choose the color you want), mushroom and olive to sautee all for another 1-2 minutes.


Pour the puree of tomato and cook the mixture 1 minute after boiling. You don’t want the veggies to be 100% cooked. The little bit of crunchiness will create a beautiful contrast with the pasta. Add salt and pepper as per your taste!


Mix the sauce with the pasta and serve it hot or maybe at room temperature. Bon appetit!


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A lip smacking beef stroganoff

beef stroganoffWhat a flavorsome savory dish that will grace your table and leave you with enjoyment and comfort. So quick that can be prepared by the time of boiling your tagliatelle. I can promise to soothe your hunger in less than 30 minutes!

It’s a classic russian dish with many variations. My recipe calls for:

  • 500g lean beef strips
  • 1 big onion finely diced
  • 100g butter
  • 2 tbsp flour
  • 1 1/2 cup beef broth (or water)
  • 1 tbsp mustard
  • 1/3 cup wine
  • 200g mushroom
  • 1/2 cup heavy cream
  • salt to taste

In a large skillet over medium heat, melt the butter and cook the onions slowly until tender (3-4 minutes) , then add the beef strips and  brown (3-5 minutes) stirring constantly. Sift in the flour and cook for another 2 minutes. Pour in the broth (or water) along with the mustard and wine. Let it simmer together for 10 minutes. Finally add the mushroom and cream to cook for 5 minutes all together.

beef stroganoffServe on a bed of tagliatelle or rice. Some people likes it with roasted potatoes too. Sprinkle with chives or parsley and wow your family/guests. I promise you lots of murmuring between them and a another visit sooner than you think.

Having baby Joud with long nights deprived of sleep and living the experience of brotherhood and first year of school for Nady make us need this type of comfort food. I can say at this stage and where we live, good food is the enjoyment for my husband and I.

beef stroganoffIf 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.

Savoury chicken crêpes with creamy mushroom sauce

IMG_2309These elegant crêpes stuffed with grilled chicken are all you need to indulge in a tender creamy dream. You can make the basic crêpes ahead of time to make this dish served in less than 30 minutes.

To make the batter for these blondies  you need: (Nigella lawson recipe)

  • 1 cup flour
  • 1 1/3 cup milk
  • 1 egg
  • 2 tbsp melted butter

Place the batter in the refrigerator for half an hour before using. This allows the bubbles to subside so they will be less likely to tear during cooking. This batter can stay up to 48h in the fridge. Recipe yields 6x (20cm) crêpes.

Savoury chicken crêpes with creamy mushroom sauceFor the stuffing and sauce you need:

  • 500g chicken breasts cut in medium stripes
  • 150g mushroom sliced
  • 1 medium onion chopped finely
  • 1 tbsp butter
  • 1/2 cup white wine (optional)
  • 500ml heavy cream
  • salt to taste
  • emmental cheese for garnish

In a sauce pan, on a medium heat cook the onion and mushroom with the butter until tender and fragrant. Add the chicken and cook until well done for about 7 minutes then add the cream and wine (optional). When the first bubble starts to form, put heat to low and simmer uncovered for 5 minutes or until the sauce starts to thicken.

Remove from heat and let it cool to room temperature before stuffing the crêpes to prevent from tearing. Don’t put too much of the sauce inside the crêpes, they won’t stay as firm.

Savoury chicken crêpes with creamy mushroom sauceThis quantity is enough for the 6 crêpes. Lay them in the baking dish, drizzle the remaining sauce on top and sprinkle over the cheese to bake in the oven (180°C) for 10-12 minutes.

Savoury chicken crêpes with creamy mushroom sauce

Savour these golden elegant crêpes and feel love with every bite! Am sure it’s so irresistible that many of you is going to try it!

Savoury chicken crêpes with creamy mushroom sauce

Savoury chicken crêpes with creamy mushroom sauce

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To “nouilles” lovers – (creamy chicken tagliatelle)


If you try to google “nouilles” without “lebanese” you will not find any recipe near to the one our mums cook. I don’t know why it’s called nouilles it’s not even an arabic word, but  you can call it in other words, creamy chicken tagliatelle.


Very simple and easy recipe, but it takes time and care. When you savour it, you will know why it’s one of the favorite dishes for the majority of the lebanese.


The nouilles as we know it: (yields 6-8 servings)

  • 500g tagliatelle
  • 200g ham cut in pieces (optional)
  • 100g parmesan or mozzarella
  • 1 kg chicken (boneless thighs or breast) cut in pieces
  • 1 tbsp butter
  • 1 cup sliced mushroom
  • 1 small onion chopped finely
  • 1/2 cup white wine
  • salt to taste

For the cream sauce:

  • 4 cups milk
  • 2 cups heavy cream
  • 6 tbsp flour
  • 100g butter
  • salt to taste
  • dash of nutmeg (optional)



Cook the tagliatelle as per pack instructions for al dente, it will continue cooking in the oven. Drain and keep aside.

Heat the butter and cook the onion and mushrooms until fragrant (3-4 minutes) then add the chicken and keep cooking until almost done. Add the wine (for a deeper flavor) and cook until half the liquid is evaporated.

To make the sauce, heat the butter until melted but not colored. Add the flour and cook for few minutes until light golden brown. Add the milk and cream one cup at a time and whisk continuously until smooth. Bring to boil then cook for 30 seconds before removing from heat. Season with salt and nutmeg (optional). If you are cheese lover, you can add a handful grated parmesan to the bechamel to give it rich flavor.

Stir in the chicken and ham (I mentioned that the ham is optional for the people who doesn’t like the taste) and pour over the tagliatelle and mix until all components are well incorporated.

Put the mix in a baking dish and sprinkle the cheese on top. Bake (on 180°C) for 15-20 minutes until golden brown.


Enjoy the pleasure on a plate, indulge in rich flavors and sahtein a la libanaise!