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I must admit I’ve been feeling a bit down lately. I can’t really explain why. It might be work overload or wanderlust, but I know that eventually, it shall pass. Meanwhile, not so surprisingly, I search for comfort in food. This doesn’t mean fast food and carbs. On the contrary, I’m craving healthy and delicious dishes that I learned to make myself.

This low-calorie noodle soup is all you need after a long day or during a weekend at home (I hear rain is coming back this weekend and I like it 😉 ).

Low-Calorie Noodle Soup Recipe

low-calorie noodle soup | breadonbutter

What you’ll need (for 2 persons)

  • 300 to 400 g of noodles (of your choice)
  • 200 g of mushrooms of your choice
  • 300 g of chicken
  • 1 lemon, sliced
  • 1.5 cups of fresh ginger, coarsely chopped
  • A bunch of fresh coriander washed and separated
  • 2 Tbsp Soy sauce
  • 1 tsp Fish sauce
  • 1 Tbsp sriracha sauce
  • 1 Tbsp Sesame oil
  • 4 Spring onions, sliced

How to make it

  1. Wash and clean the chicken and add it to a pot of water, lemon slices, and ginger. Bring to the boil then let it simmer until the chicken is cooked and tender.
  2. Make the noodles (as indicated on the pack).
  3. When the chicken is done, heat the sesame oil and the fish sauce in a small pot (on low heat), then add 1 cup of the chicken stock (i.e. water from the pot in which you boiled the chicken), soy sauce and sriracha. Mix until they’re all combined, then place the sauce in a serving bowl.
  4. Now for serving it, the idea is for you and your guests to construct your own soup. Serve the noodles and the mushrooms in the main bowl, and the chicken, coriander, spring onions and sauce in separate little bowls as toppings.

That way, you can have your ideal noodle soup made of only healthy and lightly cooked ingredients. Isn’t this awesome? I think I’m not feeling down anymore! 😀

low-calorie noodle soup | breadonbutter low-calorie noodle soup | breadonbutter

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Going back to the soup series we presented you with in January, and since the weather is still cold, I gathered all of our soup recipes in one post for you to choose from. These 5 soups are guaranteed to keep you warm and allow you to have a balanced healthy diet.

Breadonbutter’s List of Soup Recipes

Lentils, potatoes and chard soup

This one is my favorite. It keeps me satisfied for a while after lunch or dinner and is full of health benefits.

soup recipes | breadonbutter

Roasted Pumpkin soup

Fresh pumpkin is the best. I would also add croutons to it to make the meal complete.

soup recipes | breadonbutter

Toasty Onion soup

You’ll need just a few ingredients to make this warm and toasty meal.

soup recipes | breadonbutter

Gingery sweet potato soup

I made this for the first time this year and I’ll definitely be adopting it.

soup recipes | breadonbutter

Chicken Noodle Soup

Along with being delicious, this soup is guaranteed to cure any cold or fever you may have!

soup | breadonbutter

Which one will you make? 🙂

Click HERE to follow our foodie and travel journey on INSTAGRAM @breadonbutter_

and tag us whenever you try our recipes 🙂

January is coming to and end and so is the soup series. I know February is also a cold month but it’s time we move on to something new (the new series will be revealed next week).

The last soup recipe is something new and really delicious. We’ve been addicted to sweet potatoes for quite some time. Not only do they taste really good, but they also hold lots of health benefits. Sweet potatoes are high in Vitamins (B6, C and D), they contain iron, magnesium (THE anti-stress mineral), potassium and natural sugars. The best benefit they hold is that they are versatile. You can use them in any recipe you like and in any way you like too! Grill them, roast them, mash them or even add them to your smoothies. It’s all possible with sweet potatoes 🙂

So here goes. The last recipe of the soup series – Gingery Sweet Potato Soup:

sweet potato | breadonbutter

What you’ll need:

  • 2 tsp olive oil
  • 1 medium onion, finely diced
  • 2 tsp cumin
  • 2 tbsp curry powder
  • 2 carrots, sliced
  • 3 sweet potatoes, diced
  • 3.5 cups vegetable broth
  • 2 tbsp ginger, finely minced
  • 1 tbsp fresh coriander, chopped
  • 1 tsp chili powder
  • 2 garlic cloves, grated
  • Salt and pepper, to taste

How to make it:

1) In a large pot, cook the onion in the olive oil on medium heat

2) Add the ginger and cook for 30 seconds

3) Add the carrots and the sweet potatoes and stir for 2 minutes

4) Add the vegetable stock and bring to the boil, then lower the heat and add the coriander, salt, pepper, curry, cumin, chili and garlic. Let it simmer for 30 minutes (adding water if needed) until the potatoes and carrots are very tender.

And serve!

sweet potato | breadonbutter

sweet potato | breadonbutter

 

Sweet and warm 🙂

Will you try it? Are you a sweet potato enthusiast?

Items used in photos: Napkins and Spoons from Zara Home; Bowls from my mom’s cupboards 😉

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and don’t forget to tag @breadonbutter if you try our recipes!

This soup was the only one I ate when I was younger. On rainy days, we’d come back home from school and we could just smell it. The best thing about it was the whole process. My mom would serve soup in an oven-friendly dish, grab a round toast, toss it in, top it all off with grated Emmental Cheese, and let it all heat up in the oven for about 7 minutes.

I used to think that onion soup was a complicated one to make, but turns out it is really easy. It could also be a great start for when you throw a dinner party at home, especially that you can make it ahead of time and add the cheese and bread as soon as your guests arrive.

So here goes!

Breadonbutter’s Toasty Onion Soup Recipe

What you’ll need:

onion soup | breadonbutter

  • 5 to 6 medium white onions, diced
  • 2 tbsp cooking oil of your choice
  • 30 g unsalted butter
  • 2 liters of water
  • Salt and Pepper, to taste
  • Bread, of your choice
  • Emmental cheese (or if you prefer brie or camembert cheese, you can do it!)

How to make it:

1) In a large casserole, throw in the cooking oil, butter and diced onions and cook until lightly golden

2) Add the water and bring to the boil

3) Lower the heat, add salt and pepper, then let it simmer for about 10 minutes until the water is slightly colored. Turn off the heat

onion soup | breadonbutter

4) In a soup bowl, spoon a bit of soup, add the bread and cheese on top and place in the oven for a minimum of 10 minutes, depending on how you prefer the cheese to be (slightly burnt or just melted)

onion soup | breadonbutter

soup

onion soup | breadonbutter

onion soup | breadonbutter

onion soup | breadonbutter

And serve! Satisfying, tasty, toasty and full of flavors!

onion-soup-7

onion soup | breadonbutter

Are you a fan of onion soup?

P.S. Check out previous recipes from the soup series here.

Click HERE to follow our foodie and travel journey on INSTAGRAM

and don’t forget to tag @breadonbutter if you try our recipes!

Pumpkins are not just for Halloween. They’re in fact one of the lowest calories vegetables to make a meal with, and the most recommended by health professionals for lowering cholesterol and losing weight. Full of antioxidants, they’re the perfect ingredient option.

There are loads of recipes that can be cooked with a nice pumpkin, but since we’re in full Winter mode, Breadonbutter’s soup series are here to make you feel warm this January. Make this pumpkin soup and be on your way to warmness.

Soup chases away chills, soothes the soul, nurtures the appetite and leaves you feeling warm and loved all over

– Donna Hay

This recipe is inspired by Donna Hay‘s. However, I kept it simple and basic and added just a little bit of cream. You can omit it if you wish to stay really light and healthy, but a little cream doesn’t really hurt 🙂

So here’s what you’ll need (for 5 persons):

  • 2 tablespoons Olive Oil
  • 800 g of Pumpkin, peeled and diced
  • 4 small cloves of Garlic
  • 1 Onion, sliced
  • 2 tablespoons of Honey
  • 1 liter of Chicken Stock
  • 250 ml Light Cooking Cream
  • Salt and Pepper
  • Bread (optional)

How to make it:

1) Preheat the oven to 180 degrees celsius

2) In an oven tray, lined with a baking sheet, toss together the oil, pumpkin, onion, garlic, honey, salt and pepper. Roast for 35 minutes or until the pumpkin is tender

pumpkin soup | breadonbutter

3) When the pumpkin is roasted, place half of the mixture in a food processor along with half of the chicken stock and blend until smooth. Set aside in a big casserole and repeat with the second half

pumpkin soup | breadonbutter

4) In the casserole, add the light cream to the pumpkin purée and bring to the boil (on high heat)

5) Reduce the heat and let it simmer for 5 minutes until the soup has thickened

Note: If the pumpkin you bought is huge (like mine was), you can store the extra quantity in the freezer and make another soup this winter.

And serve!

pumpkin soup | breadonbutter

pumpkin soup | breadonbutter

 You can check previous soups from Breadonbutter’s soup series lentil,potato and chard and noodle soup.

Items used in photos: All from Zara Home

Click HERE to follow our foodie and travel journey on INSTAGRAM

and don’t forget to tag @breadonbutter if you try our recipes!

The cold weather is back. This only means it’s time for soups! I can’t believe I’m writing this with excitement as soup was my utmost nightmare when I was younger. But here I am, drooling over this recipe we made yesterday, only wanting to make it again. All of its components are healthy nutrients as they’re all vegetables (yes, lentils count as vegetables), and needless to say, vegetables have numerous advantages. Including a lot of  vegetables in your diet will help reduce heart diseases, cancer, obesity, and diabetes. They are also high in Vitamins, Potassium, and dietary fiber (source: choosemyplate.gov).

The recipe is really easy and it will keep you warm!

What you’ll need (for 4 persons):

ingredients-soup-series-lentil-and-celery

– 500 g of fresh chard, cutting only the leaves and throwing away the stems

– 1.5 cups of lentils

– 1 small potato, peeled and cut into cubes

– 1.5 liters of water

– Salt and Pepper

– 4 cloves of garlic, crushed

– The juice of 2 lemons

celery-for-soup

How to make it:

1) Boil the lentils until tender, but not fully cooked

potatoes-and-lentil-in-casserole

2) Add the potatoes and the chard then cook for another 20 minutes or until the potatoes are tender

Hint: If you want to make your soup thicker, you can grate a small potato and add it to the mix.

lentil-and-celery-soup-casserole

3) Add the lemon juice and crushed garlic and serve with a fresh load of bread!

bread

soup-and-bread

 

As simple as that 🙂

Back in August, we decided with my sister to spend a long weekend in Prague. We’d never seen the city and its always been on my list, so off we went! In the weeks leading to our trip, we infinitely pinned things to do and places to see in one of Europes most magical cities. One pin led me to a food tour. I’d always wanted to see cities through the eyes of locals and discover how they spend their time, their weekends and holidays. After a bit of research, I found a tour called Prague Food Tour. From their website, we saw that it was something simple, fun and truly local. The guides were Leona and Georges and we were set for a few hours around local places.

Yesterday marked the first day of fall. Although the heat is still on and humidity is more stable than ever, this date instantly makes me think about cooler temperatures, fresh air and a light cardigan.

I’ve been looking at recipes lately and I find myself drawn to soups and comfort food. This year, I have come to the decision of making more and more one-pot dinners. I collaborated with Bibayti to create recipes for Happy – the supermarket chain. Here’s a simple and inexpensive chicken and rice (in one pot the whole time, I promise!). Stay tuned for warm food and new recipes throughout the new season!

If you’re faithful readers of this blog, you’ll know that half of my heart lives in London, the city of my childhood travels and last student year. What’s more, is that my sister’s been living there for the last three years so I’ve been visiting frequently. Inspiration strikes when I’m there and we constantly find loads of things worth sharing. So if you frequently visit London for work or to visit family and friends, here’s a series destined to give you a glimpse of the city through our eyes. 

This week, it’s all about workweek lunch. Here are 5 places to grab a quick lunch in Soho/Covent Garden.

Grabbing a cheap and delicious lunch in soho / covent garden can be a bit of a struggle when you’re indecisive and looking for a good value and satisfying meal. The overwhelming choices and the fear of falling into a tourist trap can be paralysing (too dramatic?) next thing you know, it’s 2 pm and you still haven’t decided where to eat!
After months of exploring, we bring you 5 great places to eat a cheap (ish) and exciting lunch:

Koshari st (A small Egyptian shop on St Martin’s Lane which serves only a couple of dishes – perfect for a filling and cheap meal. Try the hot sauce which is not killer hot and will add flavour to your dish!)
Wellbeing kitchen (A low budget korean cafe in covent garden which serves a number of Korean favourites for a surprisingly low price. The chicken katsu curry is one of the best we’ve ever had. The free miso soup that comes with almost every meal is a real treat.)
Smack lobster (A small cafe style space on Dean street that serves a variety of lobster rolls and lobster chowder. The seven samurai lobster roll is a must. The buttery soft but slightly crunchy bun is heavenly)
Pepe (An all time favorite, also on St Martin’s Lane, serves a variety of italian food. Get a box with a combination of two different pastas and thank us later. Unless you’re on a diet, then we’re really sorry)
Tobiko (Although slightly on the more expensive side, this small sushi shop on Garrick street is well worth it. Their hand rolls are honestly the best, with a proper crispy seaweed wrap – as it should be! The crab and avocado hand roll is so good you’ll feel a bit sad when it’s over.)
Bon appetit!

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A few weeks ago, we had the pleasure to attend a lunch at Mymouné (a Lebanese brand of all-natural specialties) in Ain el Kabou, Lebanon to celebrate their 25th anniversary. Apart from the wonderful ambiance and setting, the food was really excellent. The reason for this is that everything was cooked by Michelin-starred Chef Greg Malouf using Mymouné products. From the rose petals infused yogurt to the delicious shawarma, passing by a delicious freekeh, that day kept our tummies busy. The highlight of the day was when we actually got to meet Greg Malouf and have a little chat. He then happily agreed to answer some of my questions about his life and background.

greg malouf | breadonbutter

Greg Malouf is a Lebanese Chef born in Melbourne that was honored with a Michelin Star. He is widely known for his Middle Eastern cuisine and opened his own restaurant, Clé Dubai, last year.

I hope you enjoy reading as much as we did! Here goes.

About Greg – I’m an Australian boy, through and through, but I was raised in a Lebanese family and my earliest memories are of my mum’s kitchen, and of being surrounded by women – my mum and grandmothers, aunties, cousins and family friends – all pinching my cheeks and urging me ‘Yallah! Tekkel’, as they thrust a stuffed vine leaf or sweet cookie into my chubby hand. Is it any wonder I became a chef?

During my training and early years in restaurants, the last thing I wanted to do was cook mum’s food, and I spent many years working in Europe and Asia honing my skills and expanding my repertoire. But I found that as time went by I was thinking more and more about those favourite dishes from my childhood: of stuffed eggplants and home-made tabbouleh, of creamy yoghurt cheese and smoky baba ghanoush, and my all-time favourite, kibbeh nayeh, a sort of lamb tartare, mixed with cracked wheat and spices.

I returned to Melbourne in the early 1990s, a time when Middle Eastern food was limited to the odd traditional Lebanese banquet-style restaurant or greasy kebabs and watery tabbouleh from grubby Lebanese takeaway shops. I was still relatively young and energetic and I had a crazy dream of recreating the flavours of my childhood in my own style of Middle Eastern restaurant: not traditional Lebanese dishes, but rather food which captures the essence of the Middle East and expresses it in the best western tradition.

How Greg knew he wanted to be a Chef – It was through sheer appetite and love of the family’s generosity and nurturing that drove me to my life’s work. I have a vague memory of mixing bathroom products whilst bathing as a kid. I guess that was my first interpretation of hummus.

How Greg gets inspired – Childhood memories of my Lebanese upbringing and travels through the Middle East are a major creative sources of inspiration. Lebanese cooking is essentially home cooking, so it doesn’t really require much in the way of tricky techniques. Dishes are handed down through generations and like every home cook it’s important to learn patience, too, as some of the very best Middle Eastern dishes take time (slow-cooked braises and tagines) and care (stuffed vegetables or pastries) to prepare.

His favorite ingredient – Too many to choose from, but yoghurt stands out as a favorite not only to cook with but to consume!

What makes a dish special to him – I have tried to forge a unique style of cooking that captures the essence of the Middle East and that is presented with a signature contemporary flair. Ingredients such as sumac, pomegranate molasses, preserved lemons, orange blossom water, haloumi and kataifi pastry, and spice blends such as ras al hanout and za’atar are the currency of their menus (and are sprinkled through more mainstream restaurant, bistro and café menus across the cities of Australia and, increasingly, the world). The dishes they appear in are exotic and Middle Eastern but vibrant, modern and Australian at the same time. For example, I might serve Egyptian eggs with bastourma and fennel salad; warm smoked ox tongue salad with fava beans, feta and coriander à la Greque; golden ras al hanout lentil and pumpkin soup with grilled scampi; and his own Rose of Damascus — layers of honeyed crisp filo with Turkish delight ice cream and toffeed strawberries.

About his favorite city – I love Melbourne. It’s where I grew up. Restaurants, cafes, bars and eateries are very much hidden so it’s really a haven for locals. Elegant, sophisticated and non-elitist can best describe the food scene.

I’m also in love with Beirut. I’ve been back many times and just feel the city has so many more things that are waiting to be discovered. I love to explore, to get lost in its narrow streets, and to assure myself that I am on the right path with Lebanese food culture.

His favorite book – Favourite cookbook: Claudia Roden inspired so many generations as her knowledge of Middle Eastern cooking is legendary she’s a true historian. She is Egyptian but spent much of her student life in Paris. She has written many wonderful books – some about recipes from her mother’s kitchen, and others tracing the history of dishes across time and geographies. A Book of Middle Eastern Food, published in the late 1960s is a classic, and since then I have read many of her other books and really come to admire her and her authentic and grounded approach to food. She inspires me – her traditional recipes evoke wonderful childhood memories for me.

 Secret hobbies aside from cooking – Music – classical, alternative & jazz. Design – crockery, fabric, prints & jewelry

About what he does during his free time – There’s not a lot of free time as I’m still very active in the kitchen. As it happens, I work many days straight and tend to head to the airport for a 3-4 day trip to a neighboring country.

About comfort food and guilty pleasures –  Any type of kibbeh, even if it’s leftovers from a previous meal. Guilty pleasure moves into the more elaborate as I have cholesterol issues cheese, especially white mould triple cream, terrines and pâté’s.

His favorite Lebanese dish – Warab Enab – meat and rice stuffed vine leaves cooked on top of lamb neck chops with mint, lemon and garlic. And always with natural yoghurt.

His favorite town/city/village in Lebanon – Hamra for its street food, Ashrafiyeh for its classiness, Gemmeyze for its night life, clubs, bars and Restaurants and of course Mount Lebanon, the Bekaa valley, Zahle and Baalbek.

If you had to choose between Beirut, the Lebanese coast or the mountains, which one would you choose? – I’m a city boy and need the energy and vitality of Beirut.

 A perfect day – A wedding day or the birth of a child.

Here are some pictures of the Mymouné lunch.

greg malouf | breadonbutter greg malouf | breadonbutter greg malouf | breadonbutter greg malouf | breadonbutter greg malouf | breadonbutter

Thank you so much Chef! 🙂

You can click here for more information about Clé Dubai and here for Greg Malouf’s website, to be published soon.

Click HERE to follow our foodie and travel journey on INSTAGRAM @breadonbutter_

and HERE to get your daily Breadonbutter news on FACEBOOK

Don’t forget to tag us if you try our recipes and tips: #breadonbutter