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
Cold weather is the perfect excuse for eating, especially comfort food that warms the body and the heart. At the end of the day and when kids go to bed, all i want is to relax on the couch, enjoy a nice dinner with hubby while watching tv.
By this time i am out of energy, i need a quick dinner served with no preparations. Turkey, red fruits jam, brie and basil olive oil… did i grab your attention? All you need is 5 minutes of preparations, and this is exactly the time you spend to make a sandwich.
How to do?
- Roll out a ready puff pastry into 2 circles (almost 8″ or 20cm).
- Place the first circle of dough onto a parchment-lined baking sheet.
- Brush the surface lightly with red fruits jam leaving the center, the size of your brie cheese.
- place the cheese in the center and lay around turkey slices, i chose turkey with herbs, my favorite.
- place the second circle on top, after cutting off the circle, the size of the cheese.
- divide the dough into 16 equal parts, starting from the edge till the center, without touching the cheese.
- twist each two parts in different directions to meet. Take each pair of twisted slices and press the ends together firmly to seal the dough.
- brush the surface with olive oil
- make several cuts in the cheese to not burst in the oven
- sprinkle some basil
- bake on 180°C for 15-20 minutes or until the surface is golden brown
Is your stomach rumbling by now? Don’t wait till the night, you can have it as an appetizer for your lunch, it could also serve as a breakfast too! i hope you get the chance to try it.
Dip in the cheese and savour!
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Posted in appetizers & salads
Tagged appetizer, baking, basil, brie cheese, cheese, doha, dough, food, food blog, food blogger, food photography, food porn, how to do, jaymmy, lebanon, main dish, marmite et ponpon, olive oil, puff pastry, pull apart, qatar, recipe, red fruits jam, side dish, snowflake, star, turkey
Today we are celebrating the Epiphany, Christ’s baptism by John the Baptist (Eastern churches) and the day on which Les Rois Mages (the Magi), the three kings Gaspard, Balthazar and Melchior came to pay their tribute to the world famous baby born Jesus (Western churches).
La Galette des rois is a typical french tradition celebrated on the Epiphany, the tradition is to discover who will be the king or the queen for a day by having “la fève” hidden in the galette, historically a dry fava bean (hence the name) but now it became a little porcelain figure. The ritual says; the youngest child of the family hides under the table, an adult divides the galette in even slices, and the child decides which slice goes to whom. Whoever gets the fève in his serving is named King (or Queen) for the day, gets to wear the paper crown and picks who the Queen (or King) will be.
La Galette des rois is a traditional confection consisted of puff pastry pie garnished with butter with infinite options of stuffing. Today’s recipe is the galette à la frangipane et chocolat which is a blend of crème d’amande and crème pâtissière (pastry cream) and chocolate. With kids, chocolate is always a winning option!
You will need:
500g puff pastry (thawed if frozen), divided and rolled out to 2 circles, one is slightly bigger than the other (30cm diameter).
- 1/4 cup unsalted butter softened
- 1/4 cup sugar
- 2 eggs
- 1/4 cup almond flour
- 1 tbsp liquor of your choice (rum, grand marnier, bourbon….)
- 1/2 cup crème pâtissière
- 1/3 cup chocolate grated or cocoa powder
- 1 egg + 1 tbsp water room temperature for eggwash
- la fève or porcelain trinket
- 2 crowns
- Beat the butter until creamy. In a bowl combine sugar and almond flour. Add the butter to it and mix until smooth. Stir in the liquor and eggs one at a time and mix well at each addition. Add the crème pâtissière and finally the chocolate.
- Place the smaller of the 2 circles on a piece of parchment paper. Pour the prepared filling in the center and spread it inside the circle leaving a ring by a width of 2.5cm (about 1 inch) around. Using a pastry brush, brush the outer rim with water to serve as glue when you place the second puff pastry circle on top. Place a porcelain trinket of your choice in the crème, not in the center but closer to an edge, or your knife will keep running into it when you divide the galette. Press it down gently to bury it. You can put 2 trinkets to increase the chances if you have more than one kid, ditch the rules and let’s have some fun;)
- Lay the second round of dough precisely on top of the first, smooth it out gently over the crème to remove any air pocket, and press it down all around the sides to seal. Using the back of the tip of your knife, draw a decorative pattern on top of the galette. Holding your knife upright, blade down, and using the dull side of the blade, push the dough inward to create a festooned pattern.
- Brush the top of the galette lightly with egg wash: Make sure it doesn’t drip over the edges, or the eggwash will seal the layers of the puff pastry and it won’t rise. Let it rest a minute then brush it lightly again with the eggwash. Using the tip of your knife, pierce the top dough through the pattern you’ve drawn to ensure an even rise. Transfer to a baking pan and bake for 30 minutes on 180°C and until puffy and golden brown.
Let it cool to room temperature before serving.
Happy Epiphany everyone! دايم دايم
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Posted in j delights
Tagged baptism, blog, blogger, chocolate, crème pâtissière, creme d'amande, dessert, deyim deyim, epiphany, food blog, food blogger, food photography, frangipane, galette des rois, homemade, how to do, king, lebanon, magi, puff pastry, qatar, recipe, traditions
I bet on a Lebanese Christmas dinner table you can find 10452 kind of food, it’s not that we eat a lot, but we love and cherish good food. And since it’s a night for family reunion, all tastes should be satisfied!
I am someone who likes entrées, amuse bouches, salads…. and i like to add the festive look on the presentation for this special night that i believe it’s like no other! This year, I will be celebrating with my small family as we are not going home for this Christmas. My tiniest fans who are the most sincere fans and speaking the truth straight forward; it’s either yummy or yaki. So i had to try this feta zaatar (thyme) tree to see how many thumbs up i will get from Nady and Joud to avoid disappointment on Christmas eve! And lucky me I got 6 thumbs up counting in my husband 🙂
It’s very easy to prepare and can be presented in less than 20 minutes, to be eaten in 2 minutes 🙂 Few ingredients are needed, as: puff pastry, zaatar, olive oil, feta cheese crumbled or cut in small cubes, and one egg for the wash.
Roll out the dough on a parchment paper and cut 2 equal tree shape. Brush one tree with zaatar and olive oil, sprinkle the feta and cover with the second tree. Cut parallel and equal lines on both sides of the tree as the photo shows. Twist each part to do the branches and press it down to the parchment paper. Brush with the egg wash and bake on 200°C for 15 minutes or until golden brown.
There is no accurate amount for the ingredients, as you can make the tree the size you want, and put zaatar and cheese as per your taste! I told you it’s very easy and quick. Try it, i am sure it will add more fun to your Christmas table, and more yummy to your tummy.
Don’t forget to add some decoration on the side. Beauty is in details!
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Posted in j delights, special occasions
Tagged christmas food, design, doha, easy cooking, feta cheese, food blog, food blogger, food photography, food porn, how to do, jaymmy, lebanon, marmite et ponpon, puff pastry, qatar, quick recipe, recipe, thyme, tree, zaatar
A gooey sun, made of two ingredients and thousand feelings of bliss. Each ray takes you to a different world full of light and warmth especially when shared with a family. One of the best things during summer vacation, i get to share my recipes with my family, not just for appreciation but for the pleasure of sharing. I believe, the best family gatherings are over food!
It’s a very simple and easy dessert prepared in no time and served in less than half an hour. All you need is 2 sheets of puff pastries, thawed and rolled into 2 same size circles, and 1 1/2 cup of Nutella.
Place one of the puff pastry sheets on a baking tray lined with parchment paper. Spread the Nutella avoiding 2cm from the edge. Brush this left 2cm with water and place the other puff pastry sheet on top and press them well together.
Place the lid of Nutella jar in the middle and cut into 4 rays starting from the lid. Then cut each quarter in half, then each eighth also in half. You will get a total of 16 rays.
Remove the lid and start twisting each ray by putting your finger near the center and gently make 3-4 turns. Repeat with each ray.
Preheat oven to 200°C. Brush with egg wash (one egg + 1tsp cold water) and bake for 20 mins or until nicely golden. Let it barely cool done before all get their hands on it.
Do i even need to say that the end result was heavenly? Nothing was left after 10 minutes! Only the trace of “once upon a time there was a sunny flaky Nutella pie on this parchment paper…” it’s always a happy ending when there is chocolate!
See you in the next fairy tale…
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and follow on twitter
. More interesting posts are yet to come.
Posted in dessert
Tagged beirut, chocolate, dessert, food blogger, food porn, lebanon, marmite et ponpon, nutella, pie, puff pastry, pull apart, qatar, recipe, soleil, sunny, sweets