This best ever homemade artichoke spinach dip. It is a huge hit appetizer, merits a standing ovation from your guests.
It’s a pinnacle appetizer for my husband and I, we order it almost at every diner restaurant until the day i made it home. Since then my husband craves this symphony of well blended flavors.
To make this creamy dip you need:
- 250g spinach chopped (thawed if frozen)
- 400g artichoke hearts drained and chopped
- 250ml heavy cream
- 100g cream cheese
- 2 cups Emmental cheese (divided)
- 1 big onion finely diced
- 2 garlic cloves minced
- salt to taste
In a pot cook the onion and garlic with the spinach for 3-4 minutes. Put the heat off and mix in the artichoke, cream, cream cheese, salt and one cup of the Emmental cheese. You can use mozzarella if you wish a milder taste.
Pour the mix in a baking dish, sprinkle over the remaining cup of cheese and bake on 200°C in the oven for 30 mins or until it’s bubbly and the cheese is golden brown.
Serve it with tortilla chips, toasted bread or crackers and dive right in! I am warning you it’s addictive 🙂
The flavors are outstanding! Try it and give me your opinion.
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Posted in appetizers & salads
Tagged artichoke, artichoke hearts, artichoke spinach dip, blog, cream, cream cheese, dip, Emmental cheese, food blogger, heavy cream, how to do, jaymmy, lebanon, marmite et ponpon, qatra, recipe, spinach, tortillas
Pâte brisée is a rich buttery and crumbly texture crust made with just 5 ingredients; Butter, flour, salt, sugar and ice water. The high ratio of butter to flour gives the pastry its crumbly texture. This dough is ideal for savory pies, tarts and quiches. It can be made by hand or food processor, but the most important is to not over or under work the dough beside using cold butter and cold water.
- 2 1/2 cup all purpose flour
- 220g high quality unsalted butter
- 1 tsp salt
- 1 tsp sugar
- 1/4 cup ice water
Mix dry ingredients, add the butter already cut in small cubes and pulse (or mix by hands) until it just started to come together then add the ice water slowly to bind the ingredients together. Do not over work, you are not aiming to form a solid ball of dough here.
I admit it took me time to master this shortcrust dough, it’s a bit tricky and i know lots of you prefer buying it ready made. But trust me when you avoid these two mistakes you will enjoy making it at home. Two problems lead to failure:
- If you over work the butter into the flour, it will cause the butter to coat the flour that will not absorb enough water, resulting a fragile dough that breaks apart.
- If you under work the butter into the flour, too much water will be needed to get the ingredients come together. Here we have a tough dough because too much gluten was formed.
Let your dough rest in the fridge for an hour, this will allow the gluten in the flour to relax and the butter to chill. Roll it out about 2cm larger than your pan and gently lay it in the pan (I used a 28 cm pan) and trim the excess on the edges. Pinch it with a fork before baking!
Today i am baking spinach feta cheese quiche, for this you need:
- 600g chopped spinach
- 200g feta cheese
- 1 cup cream
- 1 big onion diced
- 1 tbsp olive oil
- 2 eggs
- salt and pepper to taste
Cook the onion with olive oil until tender and fragrant. Add the chopped spinach (thawed if frozen) and cook together for 3-4 minutes. Stir in the cream and combine all well. Beat the eggs with salt and pepper then add to the mix.
I like to precook the crust for 15 minutes on 180ºC before pouring the mix on it. Once it’s spread evenly, sprinkle on top the feta cheese. Bake for 30 minutes on 180ºC or until the skewer comes out clean.
Posted in main dish
Tagged all purpose flour, blog, feta, ingredients, jaymmy, marmite et ponpon, pate brisee, quiche, recipe, savory, shortcrust dough, spinach, unsalted butter
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.
Posted in appetizers & salads
Tagged blog, dough, easy, fast, feta, how to do, jaymmy, marmite et ponpon, pastry, puff pastry, recipe, spinach
Among the World’s Healthiest vegetables, spinach comes out at the top of the ranking list for nutrient richness; vitamins and minerals. Eat spinach to protect yourself against inflammatory problems, oxidative stress-related problems, cardiovascular problems, bone problems, and cancer.
We all know that Popeye made himself super strong by eating spinach.
I remember when we were kids, we used to call it popeye food, we never even called it spinach! We loved this dish and we were convinced whenever we had it for lunch we get super powers!
So while spinach probably won’t make you super strong the minute you eat it, as it did for Popeye, it will promote your health and vitality in many other ways. It seems like Popeye was pretty smart after all.
Spinach with rice is one of the traditional lebanese food. To prepare this super dish you need: (serving 4 persons)
- 1 kg spinach chopped
- 250g minced beef
- 1 big onion chopped
- 2 tbsp olive oil
- 1 tbsp salt
- juice of 2 lemons
- handful pine nuts (about 30g)
- 1 cup of water
Bring olive oil to heat and cook the onions until tender and fragrant. Add the minced beef and cook until brown then add the pine nuts and cook until it’s all well done.
Stir in the chopped spinach, you can use them fresh or frozen, with one cup of water. When they start boiling, bring the heat to low, cover the pot and simmer for 20-25 minutes. Put the heat off and add the salt and lemon and serve it with rice.
There’s a compound in spinach called oxalic acid, which blocks the absorption of calcium and iron. An easy way to solve this problem is to pair spinach with a food high in vitamin C, that’s why lemon is a necessity to benefit from this recipe.
Cook it for your loved ones and enjoy its wondrous benefits.
Posted in kids food, main dish
Tagged blog, cooking, healthy food, jaymmy, lebanese food, lemon, marmite et ponpon, recipe, sbenigh, spinach, spinach with rice
Craving a dinner that is delicious, nutritious, and simple to make?
This salad is a full meal. It contains all the nutrients you need at one time.
The first time i tried this salad was in an italian restaurant. I loved it and decided to do it at home, and the result came tastier!
Ingredients (for 4 people)
- orzo pasta 500g
- grilled chicken breast 400g
- fresh spinach 350g (chopped)
- feta cheese 80g (cut in small cubes)
- 2 medium tomatoes (cut in medium cubes)
- olives 50g
- roasted pine seeds (a handful)
Dressing: lemon and olive oil
Why lemon? because there’s a compound in spinach called oxalic acid, which blocks the absorption of calcium and iron. An easy way to solve this problem is to pair spinach with a food high in vitamin C.
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Posted in appetizers & salads
Tagged blog, chicken, cooking, dinner, food, healthy, italian, jaymmy, lemon, marmite et et ponpon, meal, nutrients, oil, olives, orzo, pasta, pine seeds, spinach, tomatoes