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!
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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
Omelette 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!
Posted in kids food, main dish
Tagged 3ejjeh 3ejjit kousa, blog, breakfast, cooking, dinner, eggs, ejjeh, jaymmy, lebanese food, lebanese recipe, lunch, marmite et ponpon, omelette, recipe, vegetables, vegetarian, zucchini
Who said traditional lebanese dishes can’t be presented in a modern creative way?
Mehche kousa or stuffed zucchini is one of the delicious traditional dishes that all lebanese families cook at least twice a month. Kids as adults love it. So succulent that people never bothered themselves to think of the esthetic presentation on the table .
Personally it’s one of my favourite dishes and i want to take it to the next level, by showing you how the presentation can be equivalent to the taste.
Isn’t mouth watering?
Usually kousa mehche is accompanied with wara’ arich or stuffed vine leaves to make the dish a killer.
- 1 kg kousa
- 200g ground beef
- 1 cup rice
- 2 medium tomatoes chopped
- tomato paste
- salt & pepper to taste
First you need to empty out the zucchini pulp with a special corer. Carve it as much as you can but try not to break it 🙂
Mix together the meat, rice, salt and pepper to stuff the zucchini to 3/4 full. The same stuffing is used also for the vine leaves.
Put the zucchini in the pot vertically, open side to the top so the rice will not go in the sauce. Add the chopped tomatoes, the paste and salt to taste then cover with water.
Bring it to boil then reduce to medium low flame and cook for 45 mns approx.
My mom is the queen of kousa mehche, she taught me!
Posted in main dish
Tagged blog, cooking, courgette, creative presentation, food, food layout, jaymmy, kousa mehche, laban, lebanese cuisine, marmite et ponpon, marrow, stuffed, stuffed courgette, stuffed marrow, stuffed vine leaves, stuffed zucchini, vine leaves, wara arich, yogurt, zucchini