Tag Archives: vegetables

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


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.


Hearty shepherd pie


In a previous post, i shared the recipe of batata soufflé, explaining that is the lebanese variation of the french dish “hachis parmentier” and the british dish “shepherd pie”.

Et voila the shepherd pie, a great comfort food recipe that’s easy to make!  For Lebanese people or to the one who knows the traditional lebanese dishes, you will notice that it’s a mix of “batata soufflé” and “bazella w riz” but instead of the rice it’s served with potato purée on top.

This recipe is so versatile, some add cheese or herbs and some add more veggies, gravy or broth. For marmite et ponpon recipe you will need: (serving 4-6 people)

  • 2 medium onion, medium diced
  • 1/4 cup celery and leek, finely chopped
  • 2 tbsp olive oil
  • 250g minced beef
  • 1 1/2 tbsp tomato paste
  • 2 large carrots coarsely chopped
  • 1 cup water
  • 1 cup or almost 250g peas (frozen or canned)
  • salt to taste
  • 1 kg mashed potato (purée style with milk and butter)
  • dry mint to sprinkle on top
  • 1 cup grated parmesan

Cook onion, celery and leek with olive oil until tender and fragrant. Add mince beef and cook together until the meet is browned. Stir in tomato paste, carrots and  water then simmer for 20 minutes. I you are using frozen peas, add them to simmer for another 10-15 minutes but if you are putting the canned ones, you only need to simmer for another 2-3 minutes as they are already cooked and you don’t want them to melt in.

Pour them in a baking dish to cover with the mashed potato. Sprinkle some dried mint (almost 1 tsp) and grated parmesan and bake on 180°C for 15 minutes or until cheese is melt and golden.





You don’t need to be expert or love cooking when you have a foolproof recipe. It’s an easy and flavorful dish, if you have kids i am sure they will love it. Don’t hesitate to try one new dish each week, food is always a great pleasure!

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.


Perfect pot roast beef with vegetables and gravy

rôti de boeuf (roast beef) with vegetables and gravy

My favorite dish; roast beef with vegetables and gravy. It makes the ultimate Sunday lunch, but since we live in Doha, Friday is the new Sunday.

It’s not as difficult as you think, but it requires time to get everything ready plus the meat has to be rested after cooking for at least half an hour and sliced really thinly for you to enjoy the tenderness. I am not doing it in the oven, as i adapt my mom’s recipe, for a perfect pot roast beef that makes its own succulent gravy.

I chose a topside beef (1.2kg), this cut comes from the inner muscle of the thigh, it’s reasonably tender and very lean so it makes a good roasting joint. Check the meat cuts guide for useful info about the meat to choose.

You will need: (serving 4-6 persons)

  • 1.2kg topside beef
  • 5 garlic cloves roughly crushed
  • salt and pepper for seasoning
  • 100g butter
  • 1 1/2 cup red wine good quality
  • 1 cup water
  • 1 1/2 tbsp flour

Take your beef out of the fridge 30 minutes before cooking. Make 6-7 small cuts in the meat and stuff them with the crushed garlic. Season all sides with salt and pepper.

In a large pot heat the butter and sear the meat, turning as needed, for about 4-5 minutes on each side (the top and bottom as well), or until the beef is brown. Add the water then wine and bring to boil. When bubbles start to form, cover the pot and lower the heat. Now cook for 75-90 minutes or so depending how well done you want it.

Remove the beef from the pot and let it rest at least half an hour. I recommend 3 hours for better slicing.

rôti de boeuf (roast beef) with vegetables and gravyMeantime prepare the vegetables you like to serve with the meat, i did carrots and broccoli (steamed then sautéed with butter, salt and pepper), mushroom and corn (out of tins) and sautéed with butter, salt and pepper. and finally potato cubes (fried then sautéed with butter, salt and pepper) you can replace with mashed potato if you like. Some people like to serve it also with peas, green beans and shallots. Choose your veggies to your liking.

To prepare the gravy, take the juices from the pot and add 1 1/2 tbsp of flour to thicken it a bit. (roux style)

rôti de boeuf (roast beef) with vegetables and gravyTransfer your meat to a cutting board and try to slice it as thin as possible. Serve it with the veggies, potatoes and gravy. I love to have it also with a side salade (green salad with vinaigrette).

I can never get enough of it, i like to have leftovers in a baguette sandwich with dijon mustard, or if i have a remaining gravy i serve it the next day with pasta.

rôti de boeuf (roast beef) with vegetables and gravyThis recipe should go on your cooking list, trust me you will receive lots of compliments and applause for each flavorful bite .

Enjoy xx

pot roast beef with vegetables and gravyIf 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.

zucchini omelette – eejjit kousa عجة كوسى – suitable for vegetarians

zucchini omeletteOmelette is a simple and quick breakfast, lunch or dinner. Eggs can be served at any time of the day and it is always satisfying.

Take your basic recipe to the next level by adding vegetables to it. You can be as much creative as you wish. All vegetables go well with eggs.

if you’re one of those people who like combinations, here is below a nice way to eat omelette.

Recipe for 4 people:

Crack 10 eggs into a mixing bowl, add salt and pepper and beat well with a fork.

Chop one large onion, fresh mint and a bunch of parsley, then grate 4 large zucchini and add to the eggs.

To have a consistent batter add 8 tbsp of flour and mix well.

Grease your dish with a bit of olive oil, pour the mix and bake in the oven until the omelette firms up.

What a fluffy and filling meal on the days when you don’t wish to eat meat!



roast hamour fish

roast hamourCooking becomes different when you have a baby. He becomes the priority and your life is all about him. It’s friday (the weekend in Doha) the day we eat lunch as a family. I woke up thinking what to cook something healthy, fast and my boys like it. Plus it’s the lent and we don’t eat meat on fridays. So i decided to make roast fish with vegetables, lemon and walnut.


  • A whole fish, i chose hamour about 1kg
  • 3 medium potatoes
  • 4 carrots
  • 3 big garlic cloves
  • walnuts (as much as you like)
  • 200g  coriander
  • olive oil
  • salt
  • 2 lemons

Chop the walnuts, garlic and coriander for the stuffing.


Make diagonal cuts on both sides to put inside from the stuffing to give it a richer aroma.


Stuff the fish and insert lemon slices.

Cut the carrots and potatoes and put them on the sides.

sprinkle the salt and olive oil and it’s ready to be baked for 25 mns.

3Try it and give me your opinion 🙂