Tag Archives: veggies

How to host a Raclette party at home


Raclette is a type of cow milk cheese, consumed in Switzerland and France. It’s commonly used for melting in small pans known as coupelles that are placed under a specialized grill looking like an electric table-top grill. Then the slices of melted raclette are poured over veggies, pickles, charcuterie and meat. Served with wine to seal the deal!


Throwing a raclette party at home is the most fun thing. Tomorrow is new year, and with kids outing became a bit difficult; We are hosting at home a raclette concept party.

Not going so much traditional, we are not just melting raclette, we got gruyere, mozzarella, gouda and brie. You can use any cheese of your choice that melts. As for the side ingredients with the cheese, you can go as much creative as you want; go for anything that pairs well with your choice of cheese.


My favorite raclette ingredients that i am serving :

  • Veggies (fingerling potatoes, sliced courgettes, sliced aubergines, sliced mushrooms, asparagus spears, broccoli florets, sliced capsicum, onion rondelles and cherry tomatoes). You can precook them if you want to save time.
  • Fruits (melon, strawberry and grapes)
  • Pickles (cornichons, pearl onions, jalapenos and olives) you can add to this list anything pickled that you fancy
  • Meat (strips of beef, bresaola, salami)
  • Condiments (salt, pepper, basil, rosemary and oregano)
  • Nuts (walnut), the crunch of nuts is a tasty contrast to the creaminess of cheese.


You can simply pour the melted cheese over these ingredients or include baguette slices.

If you want to end your dinner with a dessert, melt chocolate and marshmallows to satisfy your sweet tooth. With fruits you can take it to the next level.


Hopefully this post was beneficial to you whether it’s your first time to have a raclette or you are already a connoisseur. Enjoy it, nothing says happiness more than cheese 🙂

racletteracletteracletteWith this post and being the 7th most viral blog for 2015 (in lebanon), i wrap up this year, wishing you a beautiful new one ahead full of blessings, joy, good health and new exciting events in your life.


If you wish to see me again among the top Lebanese bloggers in 2016, like my post and give it some 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. See you in 2016!!

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.