Breadonbutter Guests, Guest Chefs, Recipes 0 comments on 5 Pizza Toppings With A Twist For A Fun Night With Friends

5 Pizza Toppings With A Twist For A Fun Night With Friends

As you grow older, get married and start having responsibilities, your lifestyle slowly changes. For example, when you have kids like some of our friends do, you go out less and have to make do with staying at home more often. You then start honing some of your skills, like cooking and DIY projects, and when you’re lucky enough to find friends who share the same passions and hobbies, you hone those skills and experiment together. Instead of going out for pizza or crazy wings night, you go ahead and buy that bread-maker and start having your own “crazy” pizza nights at home.

That’s exactly what we did last week over at Khater and Lea’s house (you can check Khater’s previous guest recipes for fig jam and brie crispy shells on this link and for lemony chicken on this link). Using a Moulinex bread-maker, Khater made the pizza dough (ingredients below) and we had fun with different toppings. So here are some toppings ideas, with a twist, for your pizza night.

First, make the dough.

Pizza Toppings Ideas

What you’ll need:

  • 800 g flour (20% of which can be corn flour as it gives the dough a crunch)
  • 450 ml water
  • 2 tsp salt
  • 2 tsp sugar (for the browning of the crust)
  • 5 Tbsp olive oil
  • 3 tsp yeast

First steps:

  1. Pre-heat the oven to 200 degrees Celsius.
  2. Flatten parts of the dough with a rolling pin to the size you prefer and prepare it for toppings.

If you’re not using a bread-maker, you can refer to this post to read about making a dough from scratch. 

Pizza toppings ideas:

Pizza Toppings Ideas

1) Vegetarian

vegetarian

Top one pizza with tomato sauce, green pepper, black olives, corn, mushrooms and block mozzarella cheese. Place in the oven until the crust is lightly golden and the cheese has melted.

2) Brie and Rosemary leaves

Pizza Toppings Ideas

Top the dough with brie cheese and rosemary leaves. Top with olive oil and salt then place in the oven until the crust is lightly golden and the cheese has melted.

3) Zaatar (thyme) and Feta Cheese with pepper

Pizza Toppings Ideas

Top the pizza dough with fresh thyme leaves, feta cheese and black pepper. Place in the oven until the crust is lightly golden and the cheese has melted.

4) Eggs and chorizo

Pizza Toppings Ideas

Before topping the dough with the ingredients, fold its corners to prevent the eggs from overflowing.

In a bowl, break 3 eggs and whip them with a fork. Place the chorizo on the dough and top it with the eggs.

Place it in the oven until the crust is lightly golden and the eggs are cooked.

5) Proscuitto (parma ham), mozzarella and pesto sauce

Pizza Toppings Ideas

Top the pizza dough with all of the ingredients and bake in the oven until the crust is lightly golden and the cheese has melted.

And there you have it! A trouble-free and fun pizza night! Thank you Khater! 🙂

Pizza Toppings Ideas Pizza Toppings Ideas Pizza Toppings Ideas

Any other toppings suggestion?

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Breadonbutter Guests, Guest Chefs, Recipes 2 comments on Designer Cooks: Hot Chocolate Three Ways

Designer Cooks: Hot Chocolate Three Ways

Our beloved Designer Maria is back with her super easy and delicious recipes. Today, not only do we get one hot chocolate recipe, but three different kinds! I’ve been checking the weather and it looks like some rain is coming our way, so these recipes come just in time. Here goes:

Hot Chocolate Recipe number 1: Kinder and dark chocolate

hot chocolate | breadonbutter

Ingredients (for 3 persons):
  • 30 g Dark chocolate
  • 2 1/2 mugs of milk (if you like it lighter,use skimmed milk)
  •  1/2 mugs of water
  • 3 Kinder tablets
  • Cinnamon powder, to taste
How to make it:
  1. Place the milk, water and dark chocolate on medium fire
  2. Add the kinder and cinnamon and heat until the kinder melts
hot chocolate | breadonbutter

Hot Chocolate Recipe number 2: For when your throat hurts and you feel sick.

Ingredients (for 2 persons):

  • ¼ cup water
  • ¾ skimmed milk
  • 100 g of chocolate
  • 1 tsp honey
  • 1 tsp nutella
  • 0.5 tsp butter (optional)
  • A pinch of cinnamon powder

How to make it:

  • Boil all the ingredients together and serve!

hot chocolate | breadonbutter

Hot Chocolate Recipe number 3: Also for a sore throat

Ingredients (for 2 persons):

  • ¼ cup water
  • ¾ cup skimmed milk
  • 5 lindt milk chocolate balls
  • 1 tsp honey
  • A pinch of cinnamon powder

How to make it:

  • Boil all ingredients together and serve!
 You may serve with marshmallows on a rainy night!
hot chocolate | breadonbutter

And there you go!

Which one will you be making? 🙂

About Maria

As a conceptual designer and thinker, I always strive to develop ideas based on an original and unconventional approach.With a professional training in Product Design and Interior & Living Design, 
my practice has evolved throughout the past years by focusing on products, spaces and user experience design. This led me to develop a passion for interactive media and communication strategies, often influencing my teaching at the Lebanese American University.

When I found myself alone in Italy, I had to cook to survive and that’s how my love for cooking was born! 🙂

I perceive cooking as a meditation tool, but find satisfaction only after sharing the tasting experience with friends! Yes, my food is yummy and you should try it!

I like to explore cooking with colors, textures, forms and emotions, I mix them up intuitively so it’s always hard to write an accurate recipe with exact quantities! What matters though is the look (for dreaming)… then the taste (for feeling)!

Happy eating!

You can follow her on twitter and instagram (both accounts are @mariawanted).

maria matloub| designer | breadonbutter

 

 

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Breadonbutter Guests, Christmas, Guest Chefs, Parties & Happenings, Recipes 0 comments on Christina’s Tips For the Juiciest Christmas Turkey

Christina’s Tips For the Juiciest Christmas Turkey

I’ve been watching people cook for as long as I can remember. Writing down kitchen tips and hints is known to be my thing and I still carry my old-fashioned notebook in every kitchen I visit (it’s actually almost full now and I panic at the idea of buying a new one and starting afresh).

One of the dishes I watch being cooked every single year is the Turkey my mom (Christina) makes on Christmas day. What I love the most about it is that she names it differently every year after someone who brings luck.

Turkey is not usually my thing as I mostly think it’s a dry meat that makes me full a few bites through. However, and I’m not saying this because it’s my mom, the turkey she makes is never dry. She even succeeded in making people who could never imagine having it for a meal fall in love with it. It’s so tender and juicy you can’t help not having at least a bite of it, accompanied with its special rice and grilled chestnuts of course. You can check the nutritious advantages of chestnuts in this post by Carla Mourad.

turkey | breadonbutter

So after years of observations and questioning, I bring you tips to make the best out of your turkey this Christmas!

  1. The Size: Your turkey has to be small – i.e. be a maximum of 6 kilograms, so it doesn’t get too dry. The bigger the turkey, the drier it will be. If you must make a bigger quantity for a larger party, 2 small turkeys are better than a big one
  2. The Seasoning: While the turkey is still raw, scrub it with a mix of : 7 spices, coarse salt and lemon juice. Then, rub it well with a mix of Dijon Mustard and Moutarde a l’Ancienne de Dijon (grain mustard)
  3. The Resting Period: Let the kneaded turkey rest in the fridge overnight or even for a whole 24 hours, covered hermetically with aluminum foil
  4. The Roasting: On D day, be careful with the cooking process. The first thing to do is to roast the turkey in a pre-heated oven, uncovered for an hour, on high heat. This allows it to caramelize and bring out its flavors
  5. The Cooking Time: After the 1 hour of roasting, cover the turkey hermetically with aluminum foil and cook it for 4 to 5 hours (depending on its weight – each kg counts for 1 hour) on very low heat
  6. The Juicing Process: Do not leave it for 4 to 5 hours in a row! Take it out of the oven every hour, uncover it and juice it with its own juice. Take advantage to set some of the juice aside for the sauce later
  7. The Hermetic Cover: Make sure to close it hermetically. No particle of air should come out from or enter the turkey dish!

To sum up, the most important factors to pay attention to, are:

  • Extremely low oven temperature
  • Mustard and Spices
  • Airtight cover
  • PATIENCE! After all, it is 6 hours of dedication to a pretty fat bird 😉

Do you make your own turkey? Any other tips?

Breadonbutter Guests, Christmas, Guest Chefs, Parties & Happenings, Recipes 2 comments on Caramelized Nuts: Christmas Treats With A Twist

Caramelized Nuts: Christmas Treats With A Twist

These caramelized nuts are proof that us cooks just love coming up with our own stuff. Getting ready-made dishes is just not enough anymore and with time, we become addicted to trying things out by ourselves. Jean, our beloved guest Chef here on Breadonbutter, fits this description exactly. He slowly became the type of cook who can’t even think of not making his own ingredients and recipes. So yesterday, he decided to make his own caramelized nuts recipe on a cheese and wine night in, and he brought to it a delicious twist. I found it to be an excellent addition to the holiday Christmas treats around the house and a great idea for elegant and tasty party food when you’re hosting a party.

Here’s the recipe of these delicious Christmas treats.

What you’ll need:

christmas treats | breadonbutter

– 2 cups of raw pecan

– 2 cups of raw almonds

– 2 cups of raw walnuts

– 0.25 cup of maple syrup (the purest the better)

– 2 tbsp olive oil

– 2 tbsp mixed herbs: rosemary, sage, thyme, oregano

– 0.25 tsp cayenne pepper

– Salt and Pepper

How to make it:

1) Preheat the oven at 180 degrees celsius

2) In a bowl, mis the raw nuts with the syrup, olive oil, herbs and cayenne pepper

caramelized nuts | breadonbutter

3) Spread the tossed nuts on a baking sheet and bake them for 15 minutes, stirring occasionally until brown

caramelized nuts | breadonbutter

4) When they’re out of the oven, season with salt and pepper and toss them until cooled

caramelized nuts | breadonbutter

You can make them and use them for 2 whole weeks, provided you reserve them in an airtight container.

A very easy recipe that brings a twist to your Holiday food traditions! 🙂

caramelized nuts | breadonbutter

caramelized nuts | breadonbutter

What do you think?

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Breadonbutter Guests, Guest Chefs, Recipes 2 comments on Designer Cooks: Mini Burgers With a Surprise

Designer Cooks: Mini Burgers With a Surprise

Last month, I introduced you to yet another Breadonbutter guest with another special profile. Maria, a designer at heart and professionally, cooked her delicious Mango Chicken and shared her recipe for us to enjoy. Today, she brings us her basic mini burger recipe – with a mini twist. You can see the way a designer thinks from how she presented the dish. Here’s the recipe.

What you’ll need (for 10 to 12 mini burgers):

– 500 grams of minced beef

– Spices of your choice – per Maria’s recommendations, you can make your own mix or simply buy the burger spices mix at the supermarket

– Ketchup, Mustard and Mayo

– Fresh mushrooms, sliced

– 3 medium onions, sliced

– 3 medium tomatoes, sliced

– 3 medium to large potatoes, sliced thinly or not, your choice

– Olive oil

– Pepper, Salt

– Mini hamburger bread (also bought ready from any place you prefer)

– Mozzarella or cheddar cheese, shredded

For the Coleslaw salad:

– 5 Carrots

– Half a cabbage

– Lemon juice

– Mayo

– Mustard

How to make it:

1) Add the spices to the meat and flatten it on a greased surface. Cut it into small round patties with a cup, then – here’s the twist- sandwich mozzarella or cheddar cheese between two patties

meat_meat-cheese

2) Make the cocktail sauce: in a saucer, mix the same quantities of ketchup and mustard OR ketchup and mayo OR all three of them

3) Cook the mushrooms in a pan with a tablespoon of olive oil until they’re brown and juicy

4) Do the same for the onions and tomatoes

5) Peel the potatoes and boil them for about 20 minutes, before placing them in the oven with a sprinkle of olive oil

potatoes-and-veggies

6) For the bread to be hot and crispy, cut it in half and cook it on a pan for about 3 to 5 minutes, depending on how crispy you like it

7) And now for putting together the whole dish, I quote:

For the presentation, I constructed a sort of burger mini tower.  I also put together a 3-story burger that looks like a barbecue: Bread-Cocktail sauce-Meat-Mushrooms-Onions-Tomatoes-Bread-Cocktail sauce-Meat-Mushrooms-Onions-Tomatoes-Bread

Mini-burgers

Don’t you just love the way different minds think? 🙂

Serve with Coleslaw salad: Mix shredded carrots and cabbage with a lemon-mayo-mustard sauce (all the same quantities as well).

Enjoy!!

 

 

Breadonbutter Guests, Guest Chefs, Guest Writers and Interviews, Recipes 1 comment on A Designer’s Mango Chicken

A Designer’s Mango Chicken

As a cook, sharing cooking tips and ideas are on the top of my favorite conversations list. It’s just so much fun to discover someone else’s love for food and learn new things from them that you hadn’t even thought about before. This is why Breadonbutter constantly has guests. It’s simple, one perspective in life is not enough, and the same goes for food and cooking. Today, discover an amateur’s cook recipe. Maria Matloub is a designer. You can check her cool work here: www.mariamatloub.com.What I loved the most about her description of the recipe she presents today is that she talks about how she adapts her design perception and mindset to her cooking. Take a look and let us know what you think! I now leave the floor to Maria.

Before writing this post I have to mention that I started cooking when I was living in Italy, as I had to survive and preserve my weight with the amazing pizza and pasta that surrounded me.
I had zero cooking knowledge but have always liked to try out new things, mix up ingredients, smells, textures and colors in order to create a nice plate that was visually appealing.
My background in design helped me throughout my explorations and I think I still have a long way to go as my entire life won’t be enough if I don’t cook everyday!
I’ve been wanting to try out mango chicken for a while. After researching and imagining flavors together I tweeked some original recipes and came up with my own, that I baptized ‘Caren Chicken’ that I dedicate to my friend Caren who recently moved to Canada and always wanted to organize Skype cooking sessions! She was my main motivation to revive this passion I have as I haven’t peeled an apple since February!
Last but not least, Breadonbutter was for me the right place to share this moment as Lynn once asked me if I would be interested to write a blogpost. I am doing it with love and I am thankful for this nice opportunity that encouraged me to cook not only for friends but for people I don’t know but who share the same passion. I hope you will like it and try it!
(I just have to mention that I don’t eat onions nor tomatoes. Therefore, you will find none of these ingredients, except maybe for decoration.)
Ingredients: (4 servings)
mango-chicken-ingredients
  • 2 tablespoons olive oil
  • 4 skinless, boneless chicken breasts
  • a pinch of ground thyme
  • salt
  • white pepper
  • 1/2 lemon, juiced
  • 1/2 cup of freshly squeezed orange juice
  • 1 mango
  • 1/4 tablespoon ground ginger
  • 1/8 tablespoon ground cinnamon
  • 1 tablespoon curry powder
  • garlic
  • 2 potatoes
  • 1 coconut milk can
  • 2 tablespoons of chive
  • olive oil
Prepare your ingredients, then… Action!
PS: The exercise of dosing was hard enough as I usually tend to improvise and follow my gut therefore you may change the dosage!
1-Place some garlic with olive oil in a pan on low fire then place your chicken breasts and keep them for about 10 minutes on each side
2-In a pot pour your lemon and orange juice then half of your coconut milk
3-Wash your potatoes, put them in a pot with water and some salt, and boil them for 20-30 minutes
4-Peal your mango and place it in a blender until it becomes a thick sauce
5-Get back to your coconut milk. Pour the second half and add curry, salt, ginger, white pepper and a small pinch of thyme.
Add 3 tablespoons of mango sauce then 1 tablespoon of flour that you should mix with water for consistency
chicken-in-pot-and-mango-sauce
6-Pour some of this sauce on your chicken breasts and lower the fire
chicken-with-some-sauce
7-Take your potatoes, cut them in thick pieces and place them in the oven with some lemon and oil
potatoes-in-oven
8-Once your chicken breasts are cooked place them in the pot with the sauce and add some curry, salt and pepper (as much as you like) and chive on low fire then turn the fire off once your potatoes are cooked. Three minutes before your potatoes are cooked, pour some lemon and oil.
mango-chicken-close-up
mango-chicken-maria
Ready to serve, bon appétit!
Breadonbutter Guests, Guest Chefs, Recipes 0 comments on Guest Chef: Khater’s Lemony Chicken

Guest Chef: Khater’s Lemony Chicken

One of the best things in life is a nice and cozy gathering with friends. Great laughs, future plans, and stories are all shared and everyone feels good. Throw in some food of course and everything becomes excellent. What more can you ask for than friends who drink too much, swear too much and have questionable morals?

So two days ago, on one of those fun gatherings, Guest Chef Khater (check out his past fig jam and brie crispy shells) cooked us his latest creation: a lemony spicy chicken on a bed of noodles. It’s easy to make and you get to enjoy a variety of flavors while you dine!

Here’s what you’ll need (for 4 persons):

– 1 kg of chicken breast, sliced

– The zest of 2 lemons

– The juice of the same 2 lemons

– 3 red chili peppers

– 3 green chili peppers

– Fresh Coriander

– Soy Sauce

– Black pepper

– Fresh ginger

– 200 grams of noodles (any kind you prefer)

– A big wok

– Cooking oil

How to make it:

1) Grate the lemons and set the zest aside, then press all of them

lemon-zest-khater's-chicken

khater's-chicken-lemon-zest

2) Dice the red and green chili and slice the ginger

ingredients khater's chicken

 

3) Slice the chicken and season it with black pepper and soy sauce

slicing-the-chicken

seasoned-chicken

 

4) Boil water then cook the noodles in for 4 minutes. Drain and set aside

khater's-chicken-boiling-noodles

 

5) Heat some cooking oil in a wok. Add the chicken and cook for about 7 minutes. Sprinkle with the lemon juice and cook. Add the vegetables, ginger and fresh coriander and stir often until the chicken is cooked and the vegetables are tender. Remove from the wok and set aside in a serving platter.

wok

khater's-chicken-wok-2

khater's-chicken-and-vegetables-wok

6) In the same wok, place the noodles, sprinkle with soy sauce and heat for about 2 minutes, stirring continuously. Set aside in another serving platter. And serve!

khater's-chicken-nooddles-and-soya

There you have it! Easy, delicious and full of different flavors 🙂 Don’t forget to decorate with fresh coriander leaves.

khater's-chicken-plate

 

Breadonbutter Guests, Guest Chefs, Recipes 1 comment on Guest Chef Jean’s Deliciously Cooked White Beans

Guest Chef Jean’s Deliciously Cooked White Beans

The thing I like about Lebanon is that wherever you go to buy food, you get out of the place having learned something valuable to your cooking skills’ evolution. In Mar Mikhael, the street where we live, I sometimes feel like time has stopped. Leaving new constructions and hip bars and restaurants aside, small merchants still exist, people living in the neighborhood for ages still stop by to buy their groceries, everyone knows everyone and life is not so complicated.

So when our guest chef Jean came back last week from the grocer’s with a new kind of bean (white beans to be more exact) AND a new recipe, I was thrilled to try something new. This dish has Armenian origins and can serve as a nice homey meal when you have no idea what to cook.

What you’ll need:

white-beans-ingredients-1

–  2 cups of White Beans

– 1 big White Onion, diced

– 6 cloves of garlic, crushed

–  Fresh coriander leaves
–  The juice of 1 lemon
–  Salt and Pepper to taste
– Olive oil
How to make it:
1) In a casserole, cook the onions in olive oil, then add the beans and stir
2) When the beans are cooked at 90%, add the crushed garlic and coriander leaves and toss until well combined. Season to taste
white-beans-step-1
3) Add the lemon juice on top, toss and leave for a minute then turn off the fire and you’re done!
Serve with fresh onions, slices of lemon, and green chili if you’re a spicy lover 🙂
white-beans
My advice would be to enjoy this dish on a summer day in the mountains, where the weather is fresh and you’re away from city heat!
white-beans-2
Breadonbutter Guests, Guest Chefs, Recipes 0 comments on Guest Chef Jean Fares’ Ultimate Lamb Chops and Their Special Compote

Guest Chef Jean Fares’ Ultimate Lamb Chops and Their Special Compote

Guest Chef Jean Fares

Our favorite guest chef is taking a lot to the grill lately. The way he does it, is that he heats the grill pan for about 7  minutes until it  becomes so hot that when you drop a piece of meat on top, it will grill almost instantly.

A few nights ago, he made us these beautiful lamb racks with a compote that you will keep on eating long after you’re  done with the  whole dish. Along with a nice green salad, this meal is all you need for when you’re having friends over.  They will be licking their  fingers after this!

What you’ll need (for 2 to 3 persons):

lamb-racks-and-their-compote-ingredients-2

– 8 Lamb chops

To marinate:

– 1 teaspoon of 9 spices blend (see recipe here)

– 3 tablespoons olive oil

– The juice of 1 lime

For the compote:

– 20 g of unsalted butter

– 4 red onions, thinly sliced

– 1/2 teaspoon of brown sugar

– 1 teaspoon of honey

– 6 dried figs

– 4 tablespoons of sherry vinegar (or vinaigre de Xeres)

– 1 tablespoon olive oil

– 1 teaspoon thyme (zaatar)

1) Marinate the lamb chops in the marinade ingredients, cover and leave them in the fridge for a minimum of an hour, 2 hours if you have time

2) Make the compote:

caramelizing-onions

In a pan, melt the butter on low heat, then add the onions, sprinkling with the sugar and honey

Mix well and cover, cooking them for 15 minutes on low heat

Add the figs and half of the vinegar and cook until the liquid has almost evaporated

Add the remaining vinegar and cook until the liquid has completely evaporated

Add the olive oil and mix until the consistency of the whole thing becomes jam-like

Remove from heat and add the zaatar, then cool

 

3) On a hot grill, cook the lamb chops on high heat until golden brown

lamb-racks-and-their-compote-3

 

Present them beautifully and savor! Bon appétit! 🙂

Breadonbutter Guests, Guest Chefs, Recipes 0 comments on The Pasta Series: Jean’s Fresh and Exquisite Seafood Spaghetti

The Pasta Series: Jean’s Fresh and Exquisite Seafood Spaghetti

Guest Chef Jean Fares After quite some time, we are proud to welcome back our beloved Guest Chef Jean Fares! This time, he outdid himself with this delicious and all-fresh seafood pasta. He bought fresh calamari, fresh herbs, fresh vegetables and most importantly shrimps that were still alive (yes, that’s how fresh it was!) to make this absolutely phenomenal spaghetti dish that I keep on longing for ever since. Believe me, try to make it and you’ll definitely adopt it.

Jean’s birthday is tomorrow so I’ll be baking him a nice and yummy cake for the occasion (the one I had baked here).

Here’s what you’ll need:

Ingredients

– Fresh Shrimps. Keep the heads and shells aside to make the juice

– Fresh Calamari

– Coriander leaves

– 3 to 4 small tomatoes (choose them very red), chopped

– White wine

– Spaghetti

– Salt and Pepper

– 1 Onion (diced)

– 3 cloves of Garlic (diced)

How to make it:

1) Boil your spaghetti al dente and drain

2) Chop the onions, the garlic and chili pepper (If you want to spice it up)

IMG_8907

2) In a wok or pan, heat a bit of olive oil and cook the onions, garlic and pepper, then add the shrimp heads, white wine and chopped tomatoes. Let it simmer and reduce

IMG_8922

4) On a grill, cook the calamari

IMG_8926

5) Mix them all when they’re done, top it all with some fresh coriander leaves and experience an explosion of flavors 🙂

IMG_8928

IMG_8930

 

 

 

 

 

Breadonbutter Guests, Guest Chefs, Guest Writers and Interviews, Recipes 12 comments on Mateus’ Awesome Beef and Coffee Stew

Mateus’ Awesome Beef and Coffee Stew

In my opinion, food is what brings people together. It creates a rather special bond. Food lovers actually understand each other and know what it is to be passionate.

I have decided lately to have guest writers more often on Breadonbutter. People who inspire me with their cooking, lifestyle and interesting background.

Today, I am honored to introduce you to Mateus Esteves- Ribeiro.

I will let his article explain more about who he is and what he does, and I assure you you will just fall in love with his story and recipes.

 

Paio, Beef and Coffee Stew with Passion Fruit Mojito

By Mateus Esteves-Ribeiro

Hello Awesome Readers of Breadonbutter!

My name is Mateus Esteves-Ribeiro, I’m a brazilian multi-sensorial designer (which skills includes a lil’ bit of cooking), and Lynn invited me to cook something for her blog. I started studying professional cuisine 10 months ago, and I can say for sure that I am addicted to french cuisine and its stews. It’s incredible how some herbs, wine, low quality beef and some stock can become something so rich and meaningful. This year I also started studying coffee and its rich culture in Brazil. These two subjects drove me to a new idea of cooking a stew based on coffee.

For this recipe, the coffee roasting process will be determinant to the final outcome. If you use a lighter roast, the coffee taste and aroma on the final stew is going to be more clear. If you use a darker roast, it will enrich the stock and give a beautiful body to the final glace. In my recipe, I used a medium-dark roast. The variety of Arabica Beans will also change your final stew. I’m using a coffee produced in São José do Vale do Rio Preto, Rio de Janeiro, that has a high acidity and will bring a nice citric tasting note.

Grinding The Coffee

I served the stew along with a Virgin Passion Mojito (recipe below the stew). If you guys want to make it alcoholic, just add some Rum. Or if you want to turn it into a Caipirinha, take out the Soda and add 70ml of Cachaça and fill the glass with ice.

Paio, Beef and Coffee Stew

Serves 4

600g Beef Cut for Stews

300g Paio (you can use Spanish Chorizo or Portuguese Chouriço)

250g Onions

200g Leeks

03 Cloves of Garlic

01 Bouquet Garni with Thyme, Rosemary and a Bay Leaf

250g Baby Carrots

150g Fresh Mushrooms

20g Arabica Coffee Beans. Grind it and brew on Hario V60 (or similar) with 200ml of water

500ml Beef Stock

Salt and Pepper to taste

 

First, cut the paio and beef into 4x3cm pieces.

Chop the onions, leeks and garlic.

In a saucepan, add some olive oil and fry the leeks and onions for 3 minutes until translucent.

Add the garlic and let it brown for 1 minute.

Add the beef and paio and incorporate with the other ingredients.

Add the beef stock and coffee along with the bouquet garni.

Close the sauce pan and let cook until the meat is tender, about 1h45min.

Open the sauce pan and add the mushrooms and baby carrots. Let it cook for 25 minutes.

Adjust salt and pepper and discard the bouquet garni.

Serve along with white rice.

Beef Paio Coffee Stew

 

Virgin Passion Mojito

Serves 2

700ml of Club Soda

20 Mint Leaves

01 Passion Fruit

04 tsp of Superfine Sugar

10 Ice Cubes

 

In a long glass, add the passion fruit flesh and mint leaves.

Add 02 teaspoons of sugar and mix well.

Add the ice and then fill the glass with the club soda.

Mix carefully and serve.

Virgin Passion Mojito

Hope you guys liked it.

Thank you Lynn for this beautiful opportunity.

Cheers, everyone.

 

For any questions you might have, you can contact Mateus on this email: mateus@lemongarden.com.br

 

Breadonbutter Guests, Guest Chefs, Recipes 2 comments on Simit: The Middle Eastern Pretzel

Simit: The Middle Eastern Pretzel

The same way we have Arabic bread, French Baguette, English toast or any type of bread on our tables for breakfast, lunch or dinner, the Turks have Simit. It looks like a pretzel or kaak, tastes like a bagel or any of the above types combined, and it goes with everything. You can also give it any style you’d like. You can cut it in half and fill it with toppings of your choice or have it with any dish.

Until recently, I never thought it could be easily made at home. But luckily, our beloved guest chef Jean Fares succeeded!

So here’s what you’ll need:

– 1 pinch of Sugar

– 3 teaspoons of Dried Yeast

– 3.5 cups of All-Purpose Flour

– 1.5 teaspoons of Sea Salt

– 2/3 a cup pf Pekmez (also known as Grape Molasses)

– 1.5 cups of Sesame Seeds (not roasted)

How to make them:

1) In a small bowl, combine sugar and 1/4 cup of lukewarm water, then add the yeast on top. Let it rest for about 5 to 7 minutes or until it looks like foam (see picture below). Once it’s foamy, add 1.25 cups of lukewarm water on top

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2) In a bigger bowll, mix the flour and salt and top them with the yeast mixture above

3) Mix until you get a rough dough then knead it on a floured surface until it is smooth and elastic. Roll the dough into a ball and coat it with a bit of olive oil. Then, cover it well and place it in a warm place for about an hour or until it has doubled in size

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4) When the dough has doubled, take it out of the bowl and flatten in on a surface, then divide it into 6 even pieces (also rolled into balls)

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5) Work to make each ball into a large rope, then tie the two ends together and turn them on themselves like you would do with a real rope then join the 2 ends together to make a circle (pictures below)

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6) In another bowl, mix the pekmez with a 1/3 cup of water (normal temperature)

7) Dip each circle into the pekmez and water mixture, drain then roll them in a plate full of sesame seeds

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8) Place them all on a baking sheet and in the oven (preheated at 200 degrees celsius) for about 15 minutes or until golden and cooked (insert toothpick to check)

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Enjoy while they’re still hot and place the leftovers in the fridge! 🙂