Tag Archives: recipe

Fatteh hummos – chickpeas, yogurt and pita

Posted on March 1, 2017 | 3 comments

Fatteh, a wholesome levantine dish, varies from one country to other; could be vegetarian or featuring meat, 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”.

For this simple dish yet flavorful you will need: (yield two portions)

3 pitas toasted and crushed in medium pieces
500g yogurt (or two cups)
2 tbsp tahina
1tsp salt
2 cups chickpeas boiled
1 tsp garlic powder or 2 cloves crushed

For garnish:

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

You first start with a layer of toasted pitas, some people likes it fried, but i prefer to keep it light and healthy.

After boiling the chickpeas, or if you are using canned ones, add the garlic (cloves or powder) while it’s still hot and pour it over the bread, of course after removing its water.

To prepare the yogurt sauce, mix it with tahina and salt then top the chickpeas with it. Fry the pine nuts with butter and drizzle over the yogurt and garnish with finely chopped parsley or mint.

It can be served as healthy breakfast, appetizer or main dish. You can always save leftovers in the fridge as you can eat it cold, at room temperature or hot. There are many variations to it, but this way is my favorite. Some people add lemon juice to the yogurt, fry the pitas or add cumin powder to the chickpeas, fried ground beef or chicken… no harm in trying!

This vegetarian version is very easy and quick especially if you are using canned chickpeas, it will be served on your table in less than 20 minutes. It’s an ideal dish to keep you full for a long time during lent, for people abstaining from meat.

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.

3 Comments

Posted in appetizers & salads, main dish

Tagged abstaining meat, chickpeas, crushed pitas, easy, fatteh, fattit hummus, food blog, food blogger, food photography, food porn, healthy, hommus, how to do, jaymmy, lebanese food, lebanon, lent, marmite et ponpon, pine nuts, qatar, quick, recipe, toasted pitas, vegetarian, yougurt

Spinach, leek and cheddar cheese quiche with tips for successful baking

Posted on February 27, 2017 | 1 comment

❤ QUICHE ❤ , this glorious meal at any time of the day, starting from breakfast to dinner. Served hot, cold or room temperature and packed with rich flavorful ingredients from veggies to meats and heaps of cheeses, bathing in a custard of eggs and cream. Baked in the most buttery and flaky crust, could be bought ready made or if you wish for a homemade one, like i do, check marmite et ponpon recipe along with some advises to get the best pâte brisée ever!

The most important, it doesn’t require too much preparation and whichever you choose to make it’s always a hit.

Spinach, leek and cheddar cheese quiche. For a 9″ (22cm) quiche you will need:

3/4 cup leek, or one large stalk chopped coarsely
1 tsp garlic powder
2 tbsp olive oil
1 cup chopped spinach (baby leaves fresh or thawed if frozen)
1 1/2 cup heavy cream
3 large eggs (or 4 medium)
1 cup cheddar cheese
salt to taste

Cook leek, spinach and garlic powder with olive oil until fragrant. Set aside to mix with cream, eggs and cheese. Pour in a precooked pie (for 20 minutes in 180°C oven), to ensure a crisp and flaky texture. Bake in the oven for almost 30 minutes or until golden brown.

The best quiche consists of the perfect ratio between eggs and milk. Using too many eggs results in a rubbery and firm quiche. Not using enough eggs will prevent the filling from setting. Remember 1 large egg to 1/2 cup of dairy. That’s why in this quiche i used 3 eggs fro 1 1/2 cup of cream.

If you are adding fillings like vegetables, make sure they are as dry as possible. For instance, if you are using thawed spinach, squeeze them to get out as much as you can from its remaining water.

For a perfectly cooked quiche, bake it until the edges are set, but it still wobbles a little in the center (for a creamy and silky texture). It will take 30 to 40 minutes in a 180°C oven.

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.

1 Comment

Posted in appetizers & salads, main dish

Tagged baking, cheddar, cooking, cream, easy, eggs, food blog, food blogger, food photography, food porn, jaymmy, lebanon, leek, marmite et ponpon, no prep meal, pate brisee, quiche, quick, recipe, spinach, tips

Sup up your sandwich 5 – Boursin cheese,spinach and strawberry

Posted on February 21, 2017 | 1 comment

Many of you find no time to cook dinner after long days at work, with kids or simply not fan of cooking. Sandwiches come to rescue the situation and satisfy your cravings; You can sup up any simple sandwich to become a consistent delicious meal. Not just that, it’s a pleasure to the eye also with all these colors blend.

Today’s sandwich in the makeover series, could serve you for breakfast as well; it is packed with nutrients and rich in compounds such as fibers (spinach), omega 3 fats (walnut), antioxidants (olive oil) and vitamins.

Did you know that the anthocyanin in the strawberry boost the short term memory by 100% in eight weeks? I think i will be hooked on strawberries for the next eight weeks!

To make this super sandwich you will need:

Viennoise bread, or any type you favor
Boursin cheese (nature)
handful spinach baby leaves (6-7)
green leaf lettuce (2-3)
4-5 walnuts
2-3 strawberry sliced
1 tbsp olive oil

Olive oil supplementation was found to positively affect the thickness of bones. It helps in the absorption of calcium in your body. I love how we Lebanese, and specifically our moms, do things by nature, like adding olive oil to a Labneh sandwich without having this knowledge. And many others examples that makes me feel proud of our healthy cuisine… Back to our sandwich, drizzling the olive oil on your Boursin cheese will help you benefit from the calcium in it and add a delicious taste.

If you are not fan of Boursin cheese, try it with goat or cottage cheese, they can both give you this pleasure! You will love this flavorful and fresh sandwich.

If you like the idea of the sandwich makeovers, stay tuned for the next post with another delicious, quick and healthy choice.

Don’t forget to give it some likes and shares to spread the joy. Like marmite et ponpon facebook page and follow on twitter. More posts are yet to come.

1 Comment

Posted in appetizers & salads

Tagged boursin cheese, bread, cheese, doha, easy, food blog, food blogger, fruits, healthy, jaymmy, lebanon, lettuce, marmite et ponpon, olive oil, qatar, quick, recipe, sandwich, spinach, strawberry, superfood, vegetables, viennoise, walnut

Sup up your sandwich 4 – Italian sub

Posted on February 8, 2017 | Leave a comment

All you need is the right and a smarter choice of pairing your sandwich ingredients. Today’s fourth option of sandwich makeover is Italian sub.

Italian bread (or sub bread)
Swiss cheese slices
Salami, i chose the one with cracked peppers
Turkey breast slices, i chose it smoked with herbs
Lettuce, green leaf type
Tomato slices
Pickles (cornichon)
Onion
Mayo – ketchup sauce

To build up your sandwich start by

a layer of Swiss cheese, i used emmental slices, heat it in the oven to melt (optional)
then a layer of turkey, as i mentioned above, i used the smoked one with herbs
followed by salami, i like the one that comes with cracked pepper,
onion, cut them rondelles shape
lettuce, i used the green leaf one
tomato slices, you can take a bit of its juice and seeds if you find it a lot juicy
and pickles, homemade cornichons prepared by my mum
Finally mix 1 tbsp of mayo with 1/2 tbsp of ketchup to spread it on the top layer of the bread to seal the deal.

You can serve it immediately or warm it a bit in the oven if you like the bread a bit crispy. With a side salad it makes a nice meal.

I am sure this sandwich is going to be on your to do list, it’s one of my favorite full of flavors awe sub. You can make your own, adding black olives, green peppers or removing onion if they aren’t your thing! Feel free to add or omit as per your taste.

If you like the idea of the sandwich makeovers, stay tuned for the next post with another delicious, quick and healthy choices.

Don’t forget to give it some likes and shares to spread the joy. Like marmite et ponpon facebook page and follow on twitter. More posts are yet to come.

A heart warming broccoli cheese soup

Posted on January 31, 2017 | 1 comment

So full of flavors and warming the heart, exactly what i needed today! The weather is going crazy here (doha), calling for a hearty soup to tame the cold!

It’s an absolutely perfect comfort food, if you like soup, you’ll be rewarded with the best, creamiest and richest one.

-“What’s that amazing smell?”. It’s broccoli and cheddar cheese hun.

It’s an easy soup to make and is ready in half an hour. To serve 4 generous portions you will need:

50g butter
1 medium onion finely diced 0r 1/2 cup
1 large carrot chopped (small pieces) or 2/3 cup
1 tsp garlic salt\ powder
1/4 cup flour
3 cups vegetable broth
1/2 liter or 2 cups milk
1 medium head of broccoli florets chopped
225g or 1 cup of freshly grated sharp cheddar cheese
salt and black pepper to taste

Heat the butter until melted. Add onion and carrots and saute until onion is translucent and fragrant (about 3-4 minutes). Stir in the garlic salt and flour and saute for another minute. Whisk in the vegetable broth, (you can use chicken broth also but i liked to keep it vegetarian) and milk. Combine well before adding the broccoli florets. Don’t cut them too small, keep some as medium chunks. When the soup reaches a boil, reduce heat to low and simmer for 15 minutes or until broccoli is cooked. Use salt responsibly as the stock and the cheese will do the job. Stir in the freshly grated cheddar, i said freshly grated because the ready grated ones that comes in bags are coated and doesn’t melt easily. Whisk until cheese is completely melt (2-3 minutes) and serve immediately.

Even people who don’t like broccoli will love it when bathing in a creamy and cheesy broth. It doesn’t just warm your body but your soul too!

There’s a few optional spices, that makes it not taste boring, like paprika or mustard powder, they’re not mandatory if you don’t keep them on hand, but they do add extra depth of flavor. I wanted to serve my children so i kept it mild.

Don’t forget to give it some likes and shares to spread the joy. Like marmite et ponpon facebook page and follow on twitter. More posts are yet to come.