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.
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
Roll 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.
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Posted in appetizers & salads, j delights
Tagged appetizer, blog, food, food blog, food blogger, food photography, food porn, jaymmy, lebanon, marmite et ponpon, mozzarella, pesto, puff pastry, qatar, recipe, red fruit jam, turkey
Many of you find no time to cook dinner after long days at work, with kids or simply not fan of cooking. Sandwiches come to rescue the situation and satisfy your cravings; You can sup up any simple sandwich to become a consistent delicious meal. Not just that, it’s a pleasure to the eye also with all these colors blend .
All you need is the right and a smarter choice of pairing your sandwich ingredients. I will start with the grilled halloumi and pesto sandwich. They say pesto perks up milder ingredients and i confirm that! You need:
- 2-3 slices of grilled halloumi
- 1 tsp pesto
- 1 tsp olive tapenade
- roasted\grilled bell pepper (i had orange capsicum at home, you can choose from red, orange or yellow)
- rocket leaves
- 4-5 seedless olives
- your choice of bread, mine is a multi-cereal bun
Spread pesto and tapenade on the bread. Top it with a layer of rocket leaves, this very low in calories vegetable; 100 g of fresh leaves hold just 25 calories. Nonetheless, it has many vital phytochemicals, anti-oxidants, vitamins, and minerals that may immensely benefit your health. Lay the grilled halloumi slices then roasted bell pepper. One half bell pepper supplies all the vitamin C and 80% of the vitamin A you need in a day. Bell peppers are naturally sweet, and roasting them adds a smoky accent to make a balance with the salt in cheese and olives. You can repeat or shuffle the ingredients as per your taste.
This sandwich presents the right harmony without having any ingredient overpowering the other.
If you like the idea of the sandwich makeovers, stay tuned for the next post with another delicious, quick and healthy choices.
Don’t forget to give it some likes and shares to spread the joy. Like marmite et ponpon facebook page and follow on twitter. More posts are yet to come.
Posted in appetizers & salads, main dish
Tagged arugula, bell pepper, easy, food, food blog, food blogger, grilled halloumi, halloumi sandwich, healthy, jaymmy, makeover, marmite et ponpon, multi cereal bread, olives, pesto, quick, recipe, roasted, rocket leaves, sandwich, tapenade
It’s a one great pesto recipe to whet your appetite. I love to see heaping dishes getting relished, one of the best days when i cook to my family and leave them with a big smile and clean plates. It means it was a memorable meal!
A Spaghetti dish with chicken and especially pesto that comes to boost the flavor quotient and intensify the pleasure. You will need to prepare it: (yields 4 servings)
For the pasta:
- 1 pack of spaghetti
- 1 cup pesto sauce
- 1/4 cup olive oil
- 1/4 cup garlic oil
- salt to taste
For the chicken:
- 4 big chicken breasts cut lengthwise
- 3 tbsp olive oil
- 2 tbsp garlic oil
- 1 tsp garlic powder
- 2 tbsp pesto sauce
- roasted pine nuts for garnish (1/2 cup almost)
- parmesan or emmental cheese for garnish (1 cup almost)
Boil spaghetti as per pack instructions and sauteed it with olive oil, garlic oil and pesto.
Marinate the chicken with the olive oil, garlic oil and garlic powder and cook them until nicely golden. Add the pesto sauce and combine well.
Put a generous bed of pasta, top it with chicken (as per your taste), garnish with pine nuts and cheese.
Serve it warm and enjoy the symphony of flavors. Who is counting calories? i personally don’t, i am just counting memories! Enjoy your precious time with your family and make the best out of it.
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.
Posted in main dish
Tagged chicken, emmental, food, food blogger, food photography, food porn, garlic oil, jaymmy, lebanon, marmite et ponpon, olive oil, parmesan, pasta, pesto, pine nuts, qatar, recipe, spaghetti
A brilliant dose of colors on your plate brings life to your dish and health to your life! Original caprese salad was made to resemble the colors of the Italian flag: red, white, and green. Caprese pasta salad is deep in colors and flavors!
Basil is a highly fragrant plant, it has become one of the most recognizable herbs ever since pesto.
Cherry tomatoes are a treasure of riches when it comes to their antioxidant benefits. Intake of tomatoes has long been linked to heart health. And who doesn’t fall in love with buffalo mozzarella, that soft, delicate cheese of southern Italy.
To make this salad you need: (4 persons)
- 500g spaghetti cooked as per the pack instructions
- pesto sauce (click to get redirected to the recipe)
- 200 g cherry tomato cut in half
- 350g buffalo mozzarella
- salt and pepper to taste
- garlic oil/ chilli oil (optional)
Mix all the ingredients and serve it as entree or main dish
One of my favorite cuisine and my comfort zone in cooking! I always had a leaning towards italian food! I confess i am a pasta and pizzaholic.
Posted in appetizers & salads, main dish
Tagged basil, blog, caprese pasta salad, jaymmy, marmite et ponpn, mozzarella, olive oil, pasta, pesto, recipe
One day I will have my own small garden where i will grow basil (and other vegetables of course) to prepare this flavorful pesto!
I grew up in a family who loves the nature! My dad used to grow flowers and vegetables (tomatoes, parsley, mint, cucumbers…. ) for us they are both beautiful, like all lebanese families who has a small garden beside the house. Trust me a salad from your garden tastes different! even, It smells like your home country…
A homemade pesto, to use as a great addition to pasta, salads, sandwiches, or as a tasty dip or spread!
You will need:
- 2 cups fresh basil leaves
- 1/4 cup toasted pine seeds
- 2 cloves of garlic
- 1/2 cup olive oil
- 1 tbsp lemon juice
- salt & pepper to taste
- 1/2 cup grated parmesan cheese (optional)
In the food processor add basil, garlic and pine nuts. Pulse several times until coarsely chopped. Then add lemon juice and olive oil. Once fully combined mix in the parmesan cheese, salt and pepper to taste.
This simple basic pesto is so easy to make and incredibly delicious. It takes less than 5 minutes and you can spread it on almost everything!
How to store this homemade pesto? After filling a jar to almost the very top, drizzle a little olive oil over the top and seal closed. This can keep for a few weeks in the fridge if you continue to cover the top with olive to keep the herbs fresh.
- To a food processor, add the basil, garlic, and pine nuts. Pulse several times until coarsely chopped.
- With the processor running, pour in the lemon juice and slowly add the olive oil.
- Once fully combined (but still with some texture), scrape all of the pesto into a separate bowl.
- Mix in the parmesan cheese, and season to taste with salt & pepper.
– See more at: http://www.servingseconds.com/2013/06/homemade-pesto.html#sthash.ALGMcs2V.dpuf