Tag Archives: recipe

Spanish rice and shrimps


spanish rice and shrimps|marmite et ponpon

This is my new lunchtime invention! I heart cooking with shrimps and pairing it with a side filling dish. Today the Spanish rice is the awesome amigo.

If you are fan of the Spanish flavors, i encourage you to give it a try. Vamos to this flavorful quick, easy and foolproof recipe. I am sure you will end up with a staple recipe in your cooking book. I got lots of compliments 🙂

To serve two big portions you will need:

  • 400g cooked shrimps (oven baked or boiled) and deveined. Divided in 2x200g portions
  • 1 cup rice
  • 2 cups chicken broth
  • 2 tbsp tomato paste
  • 1 tbsp sweet paprika
  • 1/2 tsp garlic salt
  • 2 tbsp olive oil
  • 1 medium onion finely diced

spanish rice and shrimps|marmite et ponpon

How to prepare the rice?

Heat the olive oil and cook the onion until fragrant and translucent. Add the rice and pour the chicken broth. If you prefer vegetable broth go ahead, it will still be as delicious. Mix all and add the remaining ingredients, tomato paste, paprika and garlic salt. Put 200g of the shrimps and keep the other 200g to serve it along with the rice for a nice presentation. When it starts boiling, cover your pot with the lid and let it cook on a very slow flame about 20-25 minutes or until all the liquid is gone.

spanish rice and shrimps| marmite et ponpon

This rice is a basic one for more other inventions, next time i will try it with beans or chicken. I will keep you posted. Happy cooking 🙂

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spanish rice and shrimps|marmite et ponpon

Vegan whole wheat fusilli pasta


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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!

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

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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.

 

Shrimp basil linguine


shrimp basil linguine | marmite et ponpon

Shrimp basil linguine is an ultimate comfort food packed with a symphony of flavors. Whether you like to cook or no, i must say it’s a foolproof recipe, so inviting to hit the kitchen and give it a try. Easy and quick, trust me!

Serving 4, you will need:

  • 800g shrimps cooked and deveined
  • one medium onion finely diced
  • 2 garlic cloves minced or 1 tsp garlic salt
  • 2 tbsp butter
  • 10-15 cherry tomato
  • a bunch of fresh basil
  • 500 ml heavy cream
  • salt to taste
  • linguine cooked as per pack instructions (enough quantity to serve 4)

shrimp basil linguine | marmite et ponpon

Cook the shrimp (boil or oven bake), devein and put it aside.

Cook linguine pasta as per pack instructions, drain and put aside.

In a sauce pan, cook onion and garlic in butter until translucent and fragrant. Add tomato and keep sauteeing for 5 mns, then the basil to cook for another 5 mns. Salt is added as per taste. Finally pour the cream and simmer for 10 mns over low heat.

Serve it on a bed of linguine and enjoy an absolute yummy dish!

shrimp basil linguine | marmite et ponpon

For garnish, as you see in the pictures i sprinkled a bit of chives. if you are not a fan of, you can skip this step and it won’t affect the outcome. Isn’t it easy and quick? Try it and give me your suggestions. Bon appetit!

shrimp basil linguine | marmite et ponpon

shrimp basil linguine |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.

Basil, shrimp, avocado and mango fresh rolls


Basil, shrimp, avocado and mango fresh rolls|marmite et ponpon

These colorful rolls bring sweet memories for me, they remind me of my favorite asian restaurant when i used to live in Bahrain, These rolls were on my to cook list for so long. Usually they are called Vietnamese fresh rolls, but since it’s not the classic recipe, i didn’t dare call them so! This is my own version of fresh rolls using a symphony of ingredients that i found going heavenly together.

Basil, shrimp, avocado and mango fresh rolls|marmite et ponpon

These effortless rolls are the freshest, nutrient packed, crunchy and sweet while looking fabulously colorful! Finally, having them ready on my plate, these happy rolls added some brightness to my day!

Usually they are served with a Vietnamese peanut sauce made of peanut butter and hoisin sauce which is thinned out with either milk or water, vinegar for a bit of tang, garlic and a touch of chilli. Personally, i prefer the Thai sweet sauce! It’s all up to your taste at the end.

Basil, shrimp, avocado and mango fresh rolls|marmite et ponpon

To prepare 15 rolls (one pack) you will need:

  • 1 pack of rice paper (about 15 papers)
  • 500g shrimps cooked and deveined (you can also broil in the oven)
  • 1 medium mango cut a la julienne
  • 1 avocado sliced
  • 4-5 iceberg leaves
  • a bunch of fresh mint leaves
  • a bunch of fresh basil leaves
  • 2 medium carrots finely julienned

Take 1 rice paper and place in a shallow plate filled with warm water. Allow rice paper to soften for about 10 seconds. Remove and lay flat on working table – be gentle so you don’t rip the delicate paper. If this is your first time to use this type of paper, you will rip some in the beginning until u get used to 🙂

Start layering all veggies and fruits in the center of rice paper, Start with the lettuce so it holds the other ingredients. On the top part of the rice paper, place 3 shrimps with a mint leaf in between, or avocado to have the final look as per the photo below. Your rice paper rolls should look pretty with the shrimps and mint leaves or avocado on the smooth side of the roll and the seam on the underside of the roll.

Basil, shrimp, avocado and mango fresh rolls|marmite et ponpon

 

 

 

Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the lettuce bundle, keep rolling firmly to reach the shrimps.  The rice paper is sticky, it will seal itself.

Serve immediately with the dipping sauce. These rolls are to be eaten fresh and on the spot, with time the rice paper gets dry and chewy.

Basil, shrimp, avocado and mango fresh rolls|marmite et ponpon

Basil, shrimp, avocado and mango fresh rolls|marmite et ponpon

Basil, shrimp, avocado and mango fresh rolls|marmite et ponpon

If you’ve tried this or any other recipe on the blog please let me know the result, I love hearing from you!

And 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.

Basil, shrimp, avocado and mango fresh rolls|marmite et ponpon

Fatteh batenjen – chickpeas, aubergine, yogurt and pita


Fatteh batenjen - chickpeas, aubergine, yogurt and pita|marmite et ponpon

In a previous post i mentioned that Fatteh, that levantine dish, varies from one country to other; could be vegetarian or featuring meat, could also have potato or eggplant, but the main ingredients are chickpeas, yogurt and crushed toasted pita.

The arabic word “Fatteh”means “crushed”, so fatteh or fattet hummos has its name after the crushed toasted pita and so other middle eastern dishes with crushed toasted pita like “Fattoush”.

Fatteh batenjen - chickpeas, aubergine, yogurt and pita|marmite et ponpon

For this version of fatteh with aubergine you will need: (yield two portions)

  • 2 medium aubergine cut in big cubes
  • 3 pitas toasted and crushed in medium pieces
  • 500g yogurt (or two cups)
  • 2 tbsp tahina
  • 1tsp salt
  • 2 cups chickpeas boiled (could be canned)
  • 1 tsp garlic powder or 2 cloves crushed

to top with:

  • 50g butter
  • 1/3 cup pine nuts
  • chopped parsley or mint for garnish

Fatteh batenjen - chickpeas, aubergine, yogurt and pita|marmite et ponpon

For a healthy option of this dish we will grill the aubergine in the oven after drizzling on top 2 tbsp of olive oil. and set aside

Same goes for the pitas, instead of frying them i will toast in the oven. When ready, put one layer of the toasted bread in a deep dish.

After boiling the chickpeas, or if you are using canned ones, add the garlic (cloves or powder) while it’s still hot, of course after removing its water, put on top of the pitas layer. Now distribute the aubergine evenly on the chickpeas.

To prepare the yogurt sauce, mix it with tahina and salt then pour it on the chickpeas and aubergine.

Fry the pine nuts with butter and drizzle over the yogurt and garnish with finely chopped parsley or mint.

Fatteh batenjen - chickpeas, aubergine, yogurt and pita|marmite et ponpon

Fatteh batenjen - chickpeas, aubergine, yogurt and pita|marmite et ponpon

It’s one of my favorite dishes, and as mentioned before, it is a versatile one. You can enjoy it vegetarian or you can add ground beef or chicken. Very easy and quick, using simple available ingredients and hold so much flavors!

If you’ve tried this or any other recipe on the blog please let me know the result, I love hearing from you!

And 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.

Fatteh batenjen - chickpeas, aubergine, yogurt and pita|marmite et ponpon