Tag Archives: tomato

Spanish rice and shrimps

Posted on September 24, 2018 | Leave a comment

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

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.

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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Posted in main dish

Tagged blog, cooking, easy and quick recipe, food blog, food blogger, food photography, food porn, foolproof recipe, garlic salt, jaymmy, lebanon, marmite et ponpon, olive oil, onion, qatar, recipe, rice, shrimps, spanish, sweet paprika, tomato

Vegan whole wheat fusilli pasta

Posted on August 30, 2018 | Leave a comment

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!

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

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.

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Posted in main dish

Tagged black olive, broccoli, capsicum, carrot, cooking, doha, food blog, food blogger, food photography, food porn, fusilli, italian cuisine, italian dish, jaymmy, lebanon, marmite et ponpon, mushroom, olive oil, pasta, qatar, recipe, tomato, vegan, vegetarian, whole wheat pasta, zucchini

Vegan Heirloom beans – Lebanese traditional fasoulia bi zeit

Posted on February 21, 2018 | Leave a comment

I heart our Lebanese cuisine for how versatile and wholesome is. Cooking traditional Lebanese is a pleasure, with few ingredients you can have a surprisingly deep flavor dish. Vegan, vegetarian or with meat the same dish can be presented, and each time as a symphony of blended middle eastern flavors.

Today’s dish is vegan heirloom beans, can be done with also pinto beans. Fasoulia (beans) bi zeit (zeit is oil, meaning meatless), when you say bi zeit immediately you think of eating Lebanese bread to substitute rice. Almost all Lebanese vegan dishes can be presented hot or at room temperature, as main dish or even part of mezze but the one thing for sure, is with bread and lots of vegetables. I told you we eat very healthy 🙂

If you are cooking with dried beans, you need to soak them in water for at least 12 hours and better overnight. I am cooking with green ones, thanks for my parents who sent me some overseas.

One cup can serve 2-4 people depending on how you are serving it. I will make 2 cups in this recipe, (almost half a kilo) to serve 4 as a main dish.

2 cups heirloom|pinto beans
4 cups of water
1 big onion finely diced
2-3 garlic cloves crushed
2 tbsp olive oil
1 cup tomato puree plus 2 tbsp tomato paste (for deeper flavor)
salt to taste

In a deep pot fry the onions and garlic in olive oil until tender and fragrant.If you are not fan of garlic you can substitute with one tsp garlic salt for milder flavor. Add tomato puree and tomato paste and keep cooking for 2-3 minutes. Drain out the beans (if you have them soaked) and add it to the mixture. Pour 4 cups of water and let them boil.

When it starts boiling, reduce to low heat, cover the pot and let it simmer for an hour. If the water reduces feel free to add some more. The level of water should be always 2-3cm above the grains.

Serve it hot or at room temperature as per your choice. Eat like a Lebanese with an endless choice of side vegetables like cucumber, tomato, radish, raw or spring onion… or even pickles!

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.

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Posted in appetizers & salads, main dish

Tagged cooking traditional lebanese, easy recipes, food blog, food photography, garlic, heirloom beans, jaymmy, lebanese blogger, lebanese cuisine, lebanese food, lebanon, marmite et ponpon, meatless, onion, pinto beans, qatar, quick recipes, tomato, vegan, vegetarian, wholesome recipes

Sup up your sandwich 4 – Italian sub

Posted on February 8, 2017 | Leave a 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.

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.

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Posted in appetizers & salads

Tagged BLT, food blog, food blogger, food photography, healthy, italian, jaymmy, lettuce, marmite et ponpon, onion, pickles, recipe, salami, sandwich, sub, swiss cheese, tomato, turkey

Purslane, avocado and rocket salad

Posted on June 29, 2016 | 1 comment

An easy and quick salad for those hot days when you look for a refreshing breeze. The blend of purslane, rocket, avocado, tomato, onion and pomegranate seeds make it so flavorful and nutritious.

In the beginning i found it a bit awkward to add purslane to this salad, i am used to the traditional one that mom used to make for us with tomato and cucumber. But since i am a lover of these soft leaves i wanted to give it a try and add it to this unconventional salad.

For those who doesn’t know, purslane leaves have more omega 3 fatty acids than in some of the fish oils. Surprisingly, 100 grams of fresh purslane leaves provide about 350 mg of alpha linolenic acid. Research studies show that consumption of food rich in omega 3 fatty acids may reduce the risk of coronary heart disease and stroke.

Without forgetting it’s very low in calories (just 16 kcal/100g) and fats. This amazing green leafy vegetable is also rich in dietary fibers, vitamins (A, C and some B complex) and minerals (iron, magnesium, calcium, potassium, and manganese). Isn’t it magical?!

For two, you will need:

purslane leaves, almost two cups
a bunch of rocket leaves, almost 3 cups
one small onion cut a la julienne
one medium tomato coarsely chopped
one big avocado sliced
half cup pomegranate seeds

Mix all together and serve with a vinaigrette dressing (apple cider vinegar, dijon mustard, olive oil and salt), or lemon and olive oil. Choose upon your taste.

Vegetarian or vegan people will cherish this treasure. If you are avoiding animal products, go for this healthy dark green leafy vegetable and enjoy all the benefits of fish! I am sure i will be testing other ways to use this highly beneficial purslane and most of all succulent.

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.