Tag Archives: recipe

Easy pan grilled chicken with mushroom sauce

Posted on April 21, 2015 | Leave a comment

It’s one of those delicious meals for busy moms or even bachelors who wants their food to be served in less than 30 mns. Incredibly flexible dish, can be served with grilled or sauteed vegetables, with mashed potatoes or even pasta.

To create the easiest and quickest mushroom gravy you need:

4 cups of water
one sachet of mushroom soup (50g)
2 cubes chicken stock (20g)
3 tbsp flour
1 cup sliced mushroom
1 tbsp whiskey

Choose your favorite brand of mushroom soup and prepare the creamiest and most tasty gravy for your quick meal. Combine water, mushroom soup, chicken stock and flour in a casserole, mix well and bring to boil. Keep whisking all the time to get the consistency you need, about 3-4 minutes.

Add the mushroom slices and boil for two more minutes. Take off the heat and add the whiskey. It will give it the twist you will enjoy. Eh voila the gravy is ready.

Season around 800g of chicken breast with salt and pepper and pan grill. Do not flip the chicken many times, they will become dry and chewy. Keep each side around 4-5 minutes for tender and juicy result. This quantity will serve 4 people.

Serve it along with what you fancy to eat, personally i like mashed potatoes and sautéed vegetables in salt and butter.

You will probably make it a regular in your home but what I promise for sure you will lick your plate clean, not a single drop will be left at all. Enjoy!

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Sweet balsamic glazed salmon

Posted on April 14, 2015 | 4 comments

I guarantee you it’s the only way you will ever make your salmon from now on. The sweet and tangy flavors blend together to give you this flavorful salmon.

Beside of having a quick meal, ready on your table within 20 mns, you will be enjoying a sustaining dish full of nutrients, such as the amazing omega-3, vitamin B3, B6 and B12, protein and vitamin D.

Bottom line, eating salmon makes you smarter and happier!

To make the glaze you will need:

1/2 cup balsamic vinegar
1 tbsp honey
1 tbsp brown sugar
2 tbsp Dijon mustard
salt to taste

Mix all ingredients and bring to boil for 5 minutes to thicken.

Place 4 pieces of salmon (each 200g) skin-side down on the prepared baking sheet. Cooking in baking papers keeps the fish deliciously moist as it bakes in its own juices, minimal cleanup needed later and it’s definitely more healthy than aluminium foil.

Brush with the glaze, bake for 10 minutes in the oven on 200°C, brush again with the glaze then bake uncovered for 5 additional minutes, until the fish flakes easily with a fork and is cooked through.

Transfer to your plate, you will see the skin will remain easily on the baking paper, add the remaining glaze and sprinkle with sesame seeds. Serve with potatoes, rice or pasta. This quantity serves 4 people.

This tender, flaky and flavorful salmon will leave you basking in compliments from your loved ones!

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 posts yet to come.

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Posted in main dish

Tagged balsamic, balsamic vinegar, blog, cooking, food blogger, glaze, honey, jaymmy, lebanon, marmite et ponpon, qatar, recipe, salmon, sesame seeds

Peach rose tartlets celebrating spring

Posted on March 26, 2015 | 2 comments

A beautiful and elegant tart, ideal to welcome the spring season and embellish your Easter tabel. Very refreshing and fall in the wow category of desserts, and what makes them even better they are very easy to do.

For these bright tarts you need to prepare Crème pâtissière (pastry cream). Check the link of the recipe posted earlier.

To make the crust you need: (yields 12 small-medium tarts)

100g butter
1 1/2 cup flower
1 egg
1/2 cup sugar
1 tsp vanilla

Combine all together and knead until the dough is smooth. Let it rest couple of hours or better overnight before rolling it in small tart molds.

Bake for 6-8 minutes on 180°C, Keep on checking, when the edges start to turn to golden, it’s time to remove, you don’t want them to get brown.

Remove form oven and let it cool. Take out the pastry cream already prepared and stored in the fridge, spread a rich layer of the cream before adding the peach slices.

If you are hosting a lunch or even afternoon tea, prepare them an hour ahead and keep them in the fridge. The best served cold, soooo refreshing!

If you are not fan of peach, you could substitute the peach with strawberry or pineapple and still deliver the same WOWness!

As festive as flavorful, these tarts are to be considered on your to do list for this season. You would love to close your eyes when eating to involve all your senses.

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 posts yet to come, stay tuned!

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Posted in dessert, special occasions

Tagged blog, crème pâtissière, easter, food blogger, how to do, jaymmy, marmite et ponpon, pastry cream, peach rose, peah, qatar bloggers, recipe, spring, spring season, tartlets, tarts

Caramel date energy balls

Posted on March 11, 2015 | Leave a comment

Caramel date energy balls are the kind of grab and go snack you need to munch on to get the fuel needed for busy days.

Those little energy bites are also perfect for your little ones. They will love it! My son is not sweets lover, but he really liked them. I was pleased to see him eating this nutritious healthy snack. Don’t hesitate to insert some in your kids lunchbox to school, it helps staying energetic all day long!

Ingredients: (yield 25 balls)

250g date pitted and chopped
100g butter
60g sugar (4 tbsp)
100g biscuit marie crushed

Heat the butter and sugar until caramelized and golden, about 4-5 minutes. Add the date and cook until combined and smooth. Remove from the heat and add the biscuits. Mix well to form kind of dough. Roll them in balls, let it cool and enjoy!

Those addictive treats will fill your mouth and warm your heart with their flavorful taste. It’s hard to stop yourself when eating! Once you start you can never stop, trust me, you will find yourself eating one after the other!

You can keep them up to 2 weeks in a closed container, but who will anyways?!

Satisfy your sweet tooth, don’t restrain yourself from eating what you like, respecting the golden rule of moderation. Bite and enjoy!

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Apple braid puff

Posted on March 9, 2015 | 2 comments

Following the pear tart i made two weeks ago, i found myself exploring more fillings for the puff pastry. Having the dough ready made (knowing that It’s not difficult to make at all, but time consuming), It doesn’t need too much pastry skills, it just takes someone who loves “les viennoiseries”.

This apple braid is the kind of sweet that i like albeit not too sweet. The combination apple cinnamon has it all!

To make this braid you need:

400g puff pastry
2 red apples (gala), core removed, washed and sliced
2 tbsp brown sugar
1 tsp vanilla
1 tbsp cinnamon (or more, to taste)
1 egg, beaten, for egg wash
granulated sugar, for sprinkling

Mix apple with sugar, vanilla and cinnamon and set aside. Preheat oven to 180°C.

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 eight strips, on the side rectangles. Leave the center rectangle intact. Remove the corner sections from each of the 4 corners strips.

Spread the apple cinnamon in the center section of the pastry. Fold the top flap down over the filling. 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.

Whisk the egg with one tbsp of cold water and brush the top of the braid then sprinkle with the sugar and bake for 20 mns or until golden and flaky.

This pretty braid is served any time of the day, for breakfast or dessert, warm or cold, with juice or even ice cream.

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 posts yet to come, stay tuned!