Tag Archives: potato

Hearty shepherd pie


shepherd-piemarmite-et-ponpon

In a previous post, i shared the recipe of batata soufflé, explaining that is the lebanese variation of the french dish “hachis parmentier” and the british dish “shepherd pie”.

Et voila the shepherd pie, a great comfort food recipe that’s easy to make!  For Lebanese people or to the one who knows the traditional lebanese dishes, you will notice that it’s a mix of “batata soufflé” and “bazella w riz” but instead of the rice it’s served with potato purée on top.

This recipe is so versatile, some add cheese or herbs and some add more veggies, gravy or broth. For marmite et ponpon recipe you will need: (serving 4-6 people)

  • 2 medium onion, medium diced
  • 1/4 cup celery and leek, finely chopped
  • 2 tbsp olive oil
  • 250g minced beef
  • 1 1/2 tbsp tomato paste
  • 2 large carrots coarsely chopped
  • 1 cup water
  • 1 cup or almost 250g peas (frozen or canned)
  • salt to taste
  • 1 kg mashed potato (purée style with milk and butter)
  • dry mint to sprinkle on top
  • 1 cup grated parmesan

Cook onion, celery and leek with olive oil until tender and fragrant. Add mince beef and cook together until the meet is browned. Stir in tomato paste, carrots and  water then simmer for 20 minutes. I you are using frozen peas, add them to simmer for another 10-15 minutes but if you are putting the canned ones, you only need to simmer for another 2-3 minutes as they are already cooked and you don’t want them to melt in.

Pour them in a baking dish to cover with the mashed potato. Sprinkle some dried mint (almost 1 tsp) and grated parmesan and bake on 180°C for 15 minutes or until cheese is melt and golden.

shepherd-piemarmite-et-ponpon

shepherd-piemarmite-et-ponpon

shepherd-piemarmite-et-ponpon

shepherd-piemarmite-et-ponpon

You don’t need to be expert or love cooking when you have a foolproof recipe. It’s an easy and flavorful dish, if you have kids i am sure they will love it. Don’t hesitate to try one new dish each week, food is always a great pleasure!

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.

shepherd-piemarmite-et-ponpon

Coriander and garlic roasted chicken


coriander and garlic roasted chicken|marmite et ponpon

Coriander is one of my favorite herbs in cooking, especially when it comes to Lebanese food. I adore that peculiar and unique smell plus the taste that adds to the food.

Coriander and garlic chicken is a relish. Doesn’t require efforts or skills, just prepare the marinade and give it time in the oven to obtain this perfect juicy meat and crispy skin.

coriander and garlic roasted chicken |marmite et ponpon

Serving 4-6 people you will need:

  • 12-14 pieces of chicken (could be thighs, drumsticks or breasts)
  • 1kg potatoes cut in medium cubes
  • 1 bunch of coriander
  • 8 garlic cloves
  • juice of 2 lemons almost 3/4 cup
  • 1/2 cup olive oil
  • 1 tsp salt

In a food processor blend coriander, garlic, lemon and salt until smooth. Poor it over the chicken, add the olive oil and store in a bag for marination. Keep it in the fridge for an overnight.

coriander & garlic roasted chicken|marmite et ponpon

Take it out of the fridge 30 minutes before baking. Put together with the potato cubes in a baking dish and bake uncovered on the middle rack for an hour on 200°C.

coriander and garlic roasted chicken | marmite et ponpon

coriander and garlic roasted chicken| marmite et ponpon

I guarantee you a perfect juicy chicken and full of flavors. So yummy that’s going to be on your “to cook list”. Is your stomach rumbling? i hope you get the chance to try it.

coriander & garlic roasted chicken |marmite et ponpon

coriander & garlic roasted chicken| marmite et ponpon

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.

Adas bhamoud (chard and lentil soup)


adas bhamoudAnother traditional Lebanese soup, served also as a main dish due to its powerful ingredients; featuring chard, lentil and potato. A hearty soup, full of iron, protein, fibers and vitamins, suitable for vegetarians and people abstaining from eating meat during the lent period.

Chard health benefits:

Chard is one of the most powerful anti-cancer foods due to its combination of traditional nutrients; chlorophyll, other plant pigments, and soluble fiber.  It is an excellent source of vitamins C, E, and K (is especially beneficial in the maintenance of bone health), carotene. It is also an excellent source of several minerals including potassium, magnesium, iron, and manganese. Chard is also a good source of many other nutrients including vitamin B6, protein, calcium, thiamine, selenium, zinc, niacin, and folic acid.

adas bhamoud 2You will need:

  • chard; leaf and stems (coarsely chopped) about 500g
  • 1 cup lentils
  • 2 cups medium cubed potatoes
  • 1 big onion finely diced
  • 3 garlic cloves roughly chopped
  • 2 tbsp olive oil
  • salt to taste
  • juice of 2 lemons or so (your choice to taste)
  • 1.5 -2 liters water

Cook the onion and garlic with the olive oil until tender and fragrant. Add the washed lentils and cover with 1 liter of water. Boil for 10 minutes then add potato and chard with another half liter of water (If you want a more watery soup you can add 1 liter).

When it starts to boil, reduce the heat to low and simmer for 30 minutes. Turn off the heat then add salt and lemon as per your taste.

adas bhamoud 3

My husband doesn’t like lemon too much, unlike me. To please all taste, you can serve lemon aside, so each of you can season individually.

Serve it warm and enjoy one of my favorite soup.

adas bhamoud 4This quantity serves 4-6 plates. If you are pairing it with another food, it will serve even 8 plates. Sahtein!

adas bhamoud 5If 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.

La salade niçoise


Salade NiçoiseAfter two long hektic weeks, moving to a new house, i am back if you are wondering where i’ve been!

My first post from my new kitchen, eagerly presenting the french “salade Niçoise”, in the style of Nice, France.

Traditionally made with hard boiled eggs, boiled potatoes, olives, green beans, tuna, anchovies, tomato and onion presented on a bed of lettuce. Some sources exclude anchovies, add artichoke hearts or even presented without lettuce.

Salade NiçoiseTo serve 4 people you will need:

  • 3 canned tuna drained and flaked
  • 4 hard boiled eggs quartered
  • 8 small potato boiled and quartered
  • 12 cherry tomato halved
  • 150 g green beans steamed
  • around 24 black olives pitted
  • 1 big onion cut rondelles
  • 1 head romaine lettuce chopped into bite size pieces

Mix all together drizzle with vinaigrette or lemon olive oil dressing and serve!

Salade NiçoiseUsually this salad is served as an entree, but with some french baguette or croutons it can be a wholesome and sustaining dinner.

Salade Niçoise

Happy to be back, miss you 🙂

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.

 

batata soufflé


potato soufflé a la libanaise

Batata soufflé is the lebanese variation of the french dish “hachis parmentier” and the british dish “shepherd pie”.

Batata soufflé is a meat pie with mashed potato crust. It’s done like a sandwich; the ground beef and pine nuts are pressed between two layers of mashed potatoes.

batata soufflé

For 10×10″ baking dish you will need: (yields 4-6 portions)

Mashed potatoes:

  • 1kg potato
  • 1 cup milk
  • 1 tbsp butter
  • salt to taste
  • bread crumbs

Meat stuffing:

  • 400g ground beef
  • 2 medium onions diced finely
  • 80g pine seeds
  • 2 tbsp olive oil
  • salt and pepper to taste

Heat olive oil, add the onion and fry until tender and fragrant.

Add the ground beef and cook until brown then toss in the pine seeds, salt and pepper and keep cooking until well done. Turn off the heat and keep it aside to prepare the mashed potatoes.

Cook the potatoes in a saucepan of salted boiling water until tender. Drain well. Return to the pan with the butter. Use a potato masher or fork to mash until smooth. Add milk and stir until combined. Taste and season with salt.

batata soufflé

Divide the mashed potatoes in half. In the baking dish, make the first layer of potato with one part. Spread evenly the ground beef over it and top it with another layer of the remaining mashed potatoes.

Sprinkle bread crumbs, enough to cover it with a thin layer, and bake it until top is golden brown (180°C) about 15 minutes.

batata soufflé

Let it rest for 10-15 minutes before serving, the cutting will be easier. It’s one of the classic lebanese dishes and one of my favorite. I like to eat it with a side salad of lettuce and moutarde a l’ancienne. This how mum used to serve it when we were kids.

batata soufflé

batata soufflé