Tag Archives: recipe

Easy peasy nibble – spinach feta in puff pastry dough

Posted on November 10, 2014 | 7 comments

A tasty nibble, so easy to prepare. It’s a quick favorite that takes a lot of compliments whenever we have people over lunch or dinner.

Puff pastry dough is one of the staples kept in my freezer. Whenever i need a last minute savory snack, this ready made dough comes to rescue me. Thaw it in the refrigerator for 4 hours or so and it will be soft enough to use. This rich flaky pastry makes a simple snack into a real treat.

Spinach and feta pair successfully, to prepare this stuffing you need:

400g spinach chopped (you can use it frozen)
150g feta cheese
1 onion diced thinly
2 tbsp olive oil
juice of one lemon
salt to taste.

In a pot, cook the onion with olive oil until tender and fragrant. Add spinach and cook with the onion on a medium to low heat, usually i add 1/4 cup of water, it’s enough with the water that spinach releases.

Cook until done about 15 minutes, turn of the heat then add lemon juice and mix. Cut the feta cheese in cubes, add it to the spinach and mix them together until well incorporated. Eventually the cheese will melt. Feta is a salty cheese you might not need to add salt, it’s a matter of taste.

Bring to room temperature before stuffing the puff pastry. This quantity makes around 20 if you are using the puff pastry dough cut in 10×10 cm sheets. Here is a self explanatory step by step picture.

When you place them in the pan, brush the top with eggs before baking in the oven (180°C) for 15-20 minutes or until the dough is puffed and the top is golden.

Bon appetit!

7 Comments

Posted in appetizers & salads

Tagged blog, dough, easy, fast, feta, how to do, jaymmy, marmite et ponpon, pastry, puff pastry, recipe, spinach

Shrimps and exotic fruits salad in pineapple shell

Posted on November 3, 2014 | 4 comments

Fruits are food of Gods! This salad is inspired from my trip to Sri Lanka. In a previous post i mentioned all the health benefits of the exotic fruits of Sinhala which really motivated me to create this tempting salad.

It has it all; wholesome, delish and beautifully presented. Imagine this mix of mango, pineapple, papaya, avocado and shrimps! When you smell its aroma as you take it to your mouth you wish to close your eyes to create a better mental image and involve all your senses.

So easy to do and doesn’t involve so much of preparation. To make this salad for two you need:

one medium pineapple
one medium mango
two small avocado
half of a papaya
300g shrimps cooked

Divide the pineapple in two halves and empty one of them to use it as a boat for the salad.

In a bowl, cut all the fruits in medium cubes then add the shrimps. Mix all with lemon mayo dressing and pour it in the pineapple shell. Eh voila ready to serve!

4 Comments

Posted in appetizers & salads

Tagged avocado, blog, exotic, exotic fruits, how to do, jaymmy, lemon, mango, marmite et ponpon, mayo, papaya, pineapple, pineapple shell, recipe, salad, shrimps, sri lanka

Savoury chicken crêpes with creamy mushroom sauce

Posted on October 15, 2014 | 2 comments

These elegant crêpes stuffed with grilled chicken are all you need to indulge in a tender creamy dream. You can make the basic crêpes ahead of time to make this dish served in less than 30 minutes.

To make the batter for these blondies you need: (Nigella lawson recipe)

1 cup flour
1 1/3 cup milk
1 egg
2 tbsp melted butter

Place the batter in the refrigerator for half an hour before using. This allows the bubbles to subside so they will be less likely to tear during cooking. This batter can stay up to 48h in the fridge. Recipe yields 6x (20cm) crêpes.

For the stuffing and sauce you need:

500g chicken breasts cut in medium stripes
150g mushroom sliced
1 medium onion chopped finely
1 tbsp butter
1/2 cup white wine (optional)
500ml heavy cream
salt to taste
emmental cheese for garnish

In a sauce pan, on a medium heat cook the onion and mushroom with the butter until tender and fragrant. Add the chicken and cook until well done for about 7 minutes then add the cream and wine (optional). When the first bubble starts to form, put heat to low and simmer uncovered for 5 minutes or until the sauce starts to thicken.

Remove from heat and let it cool to room temperature before stuffing the crêpes to prevent from tearing. Don’t put too much of the sauce inside the crêpes, they won’t stay as firm.

This quantity is enough for the 6 crêpes. Lay them in the baking dish, drizzle the remaining sauce on top and sprinkle over the cheese to bake in the oven (180°C) for 10-12 minutes.

Savour these golden elegant crêpes and feel love with every bite! Am sure it’s so irresistible that many of you is going to try it!

If you liked this post and you want to see more, don’t think twice to follow this blog and like marmite et ponpon facebook page. Happy reading!

2 Comments

Posted in main dish

Tagged blog, bretonnes, chicken, chicken breasts, cream, crepes, ess than 30 minutes, grilled chicken, how to make, jaymmy, marmite et ponpon, mushroom, recipe

no bake lazy cake: 4 ingredients in 4 minutes

Posted on October 13, 2014 | 1 comment

Lazy cake, gateau froid or biscuits au chocolat… Opt for a name, meanwhile i will be done preparing it! Seriously 4 minutes!

200g dark chocolate
200g nutella
50g butter
40 pieces Marie biscuit

In a heatproof bowl place the dark chocolate (cut in small pieces) with nutella and butter and heat it for 1.5 minute in the microwave. Take it out and mix it well until all ingredients melt and incorporate.

Crush each biscuit in 4 and toss in the chocolate sauce. Marie biscuit is similar to tea biscuits, you find it in many brands like Mcvitie’s, Tiffany, Britannia… and for Lebanese you know our famous ghandour 555!! it reminds me of my childhood and the famous “biscuit w raha”.

Fold gently so you don’t crush the biscuits in tiny pieces until all of them are well coated. Line a loaf pan with plastic wrap to put the biscuits and chocolate, this way it will have a rectangular shape, easy to cut. Depending on how thick you want your cake to be, use the convenient mold size, mine is 11¨. With the back of a spoon (or your hand) shape the mixture in the loaf pan.

Refrigerate at least for 3 hours, take it out, unwrap, cut in slices using a sharp knife and enjoy!

Some people like to sprinkle over icing sugar before serving and others coconut powder… You can try if you are one of those lovers.

This cake stays well up to one week in the freezer, ours didn’t survive the time i wrote the post 🙂

If you like this post give it many 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.

1 Comment

Posted in dessert

Tagged 4 ingredients, 4 minutes, biscuits, biscuits au chocolat, blog, chocolate, dessert, gateau froid, how to do, jaymmy, lazy cake, marmite et ponpon, quick recipe, recipe

Decadent dark chocolate “fleur de sel” and caramel tart

Posted on October 8, 2014 | 4 comments

A decadent chocolate and caramel tart, cures the cravings of all chocolate lovers. Fleur de sel chocolate and caramel are a winning combo, anyone who is into dessert will be totally thrilled with this indulgent tart!

Yesterday was my hubby’s birthday, i wanted this tart to look as romantic and as sinful as it tastes, one bite and he is in another realm! I guess i succeeded.

To make the crust you need:

2 cups flour
2 tbsp dark cocoa powder
1/4 cup caster sugar
200g butter cut in cubes
pinch of salt

Mix flour, cocoa, sugar and salt. Add the butter and mix with your hands. At the beginning while adding the butter it will resemble the breadcrumbs and by the final cube of butter it will form a big clump.

Wrap it and let it rest in the fridge for half an hour before rolling in a mold. I used a rectangular one of 36x11x2.8 cm (14″x4 3/4″x1″). Preheat oven to 180°C. Poke the dough with a fork (it will prevent the dough from getting puffy). Baking for 20 mns.

Let it cool to room temperature before applying the first caramel layer. you will need almost 5 tbsp of caramel(i used a ready made caramel from bonne maman). Put it in the fridge for 2 hours then pour the chocolate ganache over and return it to chill in the fridge for another 4-6 hours before serving.

To make the ganache you need 100g chocolate fleur de sel chopped, 150 ml cream and one tbsp butter. Heat the cream for 2 minutes in the microwave, add the chopped chocolate and butter and whisk until u get the glossy ganache. Usually i don’t use butter in the ganache unless i want the glossy effect to chocolate. If you want to booze it up you can add 1 tbsp of fine whiskey or rum, depending on your preference.

Happy birthday Antoun and many happy returns, Nady and I, have been waiting for this day since a week to sing for you: hapababa da to you… hapababa da to you 🙂 ❤ xx