Breadonbutter Guests, Fadsfood, Guest Writers and Interviews 0 comments on Fadsfood’s Adventures Weekly Picks | The Week Before Christmas

Fadsfood’s Adventures Weekly Picks | The Week Before Christmas

Never eat alone. Always share what you eat. There is no bigger pleasure in life than giving.

– Fadsfood

This week was the week before Christmas. Fadsfood’s picks are thus all warm and cozy! Check them out and follow him on instagram for mouthwatering pictures and food inspiration: @fadsfood.

Here are this week’s picks:

Orient Express – Badaro, Beirut, Lebanon – Instagram: @orientexpressbeirut

food inspiration | breadonbutter
#Artichoke & #Spinach #Dip at @orientexpressbeirut#Badaro #Beirut #Excellent #Team #MustVisit

Balima – Saifi Village, Beirut, Lebanon

food inspiration | breadonbutter
Low fat cappuccino.. and this.. #Balima #Waffle#Dessert #Saifi #Beirut #Food #fadsfood #Gauffre#Nutella

L’Humeur Du Chef, Mar Mikhael, Beirut, Lebanon – Instagram: @lhumeurduchef

food inspiration | breadonbutter
#magical #brownie #paradise #lhumeurduchef#marmkhayel #beirut #chocolate

And because yesterday was the #ShareACokeSawa event at Junkyard Beirut, this picture (below) has to be shared

food inspiration | breadonbutter
The trend…… #shareacokesawa #cocacola #fadsfood

You can check last week’s picks here.

Where are you heading this weekend?

Breadonbutter Guests, Guest Writers and Interviews 1 comment on Isabella Baffa’s Sapori di Tery: For the Love of Flavors

Isabella Baffa’s Sapori di Tery: For the Love of Flavors

I have often been told: Follow your dream. Whatever you decide to do, it has to be in pursuit of your dream.

– Isabella Baffa

isabella baffa | breadonbutter

If you’re into the culinary world of Beirut, you’ve surely heard about Isabella Baffa. She’s the founder of Sapori di Tery (coming to it) and an amateur cook turned guest chef in all the popular, trendy and hip Beirut places-to-cook. On the 9th of December, Isabella celebrated Sapori di Tery’s first anniversary at Tawlet. A year before that, she was at the same place serving food to the food-avid Beirutis. Today, I’m sharing her story.

isabella baffa| breadonbutter

Isabella is Italian not only by name but also at heart. She worked for 17 years in the fields of PR, Marketing and Communication. But after realizing this wasn’t what was making her happy, and that what brought her the most joy was actually cooking, tasting and sharing food, she made a drastic change of career.

Inspired by her mother Tery’s cooking, together with her childhood days spent in the kitchen with “sauces simmering and cakes baking”, she created her own brand of sauces called Sapori di Tery (Italian for ‘Savors of Tery’). A year later, she’s still going strong. As well as preparing her sauces, Isabella gives cooking classes in all hip cooking places in Beirut (like Kitchen Lab and Tawlet). She also organizes dinners and lunches for private parties.

isabella baffa | breadonbutter

 

isabella baffa | breadonbutter

For Sapori di Tery’s first year anniversary, Isabella cooked at Tawlet, the first place she was given the opportunity to present her skills to the world a year ago.

Here I am a year later, right where I started my incredible journey and dream, in TAWLET.

Words fail to describe how fulfilled I am.

Experiences, hard work, happy moments, stressful moments, delight, feedback from each client coming back to buy Sapori Di Tery’s sauces, events making me discover a different world, cooking classes with all kinds of people, men women, children, cooking trainings in remote areas, sharing my passion with each and every person, ….

And yet only two words prevail: SHARE – LOVE

– Isabella

sapori di tery | breadonbutter

sapori di tery | breadonbutter

 

Being Italian, Isabella considers sauces as the basis of any pasta dish (the fundamentally favored Italian dish).

Isabella puts a lot of work into her sauces. Not only are they handmade, but their process took and still takes time, patience and heart. Isabella spent a year tasting and testing. She made them for friends who were kind enough to give true feedback, she traveled for inspiration, she peeled and still peels freshly-bought tomatoes. What makes Sapori di Tery is that it’s home crafted with a cook’s own hands, adding a delicate touch that is becoming very hard to find.

The sauces are numerous and different, and their flavours are mostly inspired by Isabella’s travels and friends. She sometimes names the sauces after the person who gave her the recipe, like Giusi and Giulia. Sauces with an identity is what created Sapori di Tery and kept it growing.

sapori di tery | breadonbutter

That’s Isabella’s story. I hope it will inspire all you cooks who enter the kitchen and see their problems swirling away with the smell of fresh ingredients and simmering delights.

But before you wander off to your stoves, that’s not all! I’m so excited to announce a collaboration between Breadonbutter and Isabella in 2015. Stay tuned for it, I’m sure you kitchen lovers will just fall in love with it.

P.S. You can find Sapori di Tery sauces at Farhoud, Rue du Liban Ashrafieh – The Food Dealer, Mar Mikhael Beirut – Maison Chal – Adma. You can also order them by calling directly on 03-201009 or by sending a message on Sapori di Tery’s facebook page (here).

sapori di tery | breadonbutter

Breadonbutter Guests, Fadsfood, Guest Writers and Interviews 1 comment on Fadsfood’s Adventures Weekly Picks | The Festive Edition

Fadsfood’s Adventures Weekly Picks | The Festive Edition

Never eat alone. Always share what you eat. There is no bigger pleasure in life than giving.

– Fadsfood

This week, Fadsfood picks are all sweet and in line with the Holidays’ overall festive mood. Check them out and follow him on instagram for mouthwatering pictures and food inspiration: @fadsfood.

Here are this week’s picks:

Les caves de Taillevent Beirut – Lebanon – Instagram @lescavesdetaillevent

festive | breadonbutter
I wanna go to Spain.. #jamon #wine #food #pairings #Cavedetaillevent #Holiday #Christmas2014 #Beirut

Metropole Brasserie – Beirut – Lebanon

festive | breadonbutter
#Afternoon #Dessert at #Metropole #Brasserie #Beirut #PainPerdu #Fondant #Chocolat #FondantauChocolat #Fruits #Rouges #GrandeGaufre #Gaufre #Waffle #food #fadsfood

Nutella – Instagram @nutellamiddleeast

festive | breadonbutter
I’m not sure they are gonna make it to the tree.. Mini #Nutella #Christmas #Tree #Decoration #Chocolate #happiness #shots #fadsfood

Check out last week’s picks here.

Which FESTIVE things are you doing/eating lately? 😀

Breadonbutter Guests, Fadsfood, Guest Writers and Interviews 1 comment on Fadsfood’s Adventures Weekly Picks | Week 3

Fadsfood’s Adventures Weekly Picks | Week 3

Never eat alone. Always share what you eat. There is no bigger pleasure in life than giving.

– Fadsfood

This week, Fadsfood picks are warm and festive. Check them out and follow him on instagram for mouthwatering pictures and food inspiration: @fadsfood.

Here are this week’s picks:

Mimi’s Quiches at The Food Dealer – Instagram: @the_fooddealer

fadsfood | breadonbutter

Note: I got to taste my mimi’s quiches 2 days ago and they are amazing!

Quesadillas at Cafe de Penelope – Instagram: @cafedepenelope

fadsfood | breadonbutter

A variety of delicious chocolates! No need to say more 🙂

fadsfood | breadonbutter

Have you tried The Food Dealer or Cafe de Penelope? How did you find them?

P.S.: You can check last week’s picks on this link.

Have a great weekend!

Breadonbutter Guests, Fadsfood, Guest Writers and Interviews 1 comment on Fadsfood’s Adventures Weekly Picks

Fadsfood’s Adventures Weekly Picks

One evening, as I was scrolling through my instagram, I discovered an interesting new follower. Fadsfood’s account was so attractive, I spent a while viewing each and every single photo. What he basically does is just share all of the good food he experiences. His lovely moto is to

Never eat alone. Always share what you eat. There is no bigger pleasure in life than giving.

So after finally uncovering the face behind fadsfood, I asked him to share with us, every Friday, his weekly favorite picks. And he agreed!

Follow him on instagram for mouthwatering pictures and food inspiration: @fadsfood.

Here are this week’s picks to inspire you! You can check last week’s on this link.

Pizza Co. – Beirut – Lebanon – Instagram: @pzzaco

Fadsfood | Breadonbutter

Roadster Diner – Beirut – Lebanon – Instagram: @Roadsterdiner

Fadsfood | Breadonbutter
#RdBBQbaconin #Tastiest #Burger in #Beirut

Mhanna – Jounieh – Lebanon

Fadsfood | Breadonbutter
#Ashta #IceCream at #Mhanna #Zahle #Berdawni the best in #Lebanon #lebanesefood #livelovelebanon

Click HERE to follow our foodie and travel journey on INSTAGRAM

Breadonbutter Guests, Fadsfood 1 comment on FadsFood’s Adventures Weekly Picks

FadsFood’s Adventures Weekly Picks

One evening, as I was scrolling through my instagram, I discovered an interesting new follower. Fadsfood’s account was so attractive, I spent a while viewing each and every single photo. What he basically does is just share all of the good food he experiences. His lovely moto is to

Never eat alone. Always share what you eat. There is no bigger pleasure in life than giving.

So after finally uncovering the face behind fadsfood, I asked him to share with us, every Friday, his weekly favorite picks. And he agreed!

Follow him on instagram for mouthwatering pictures and food inspiration: @fadsfood.

Here are this week’s picks to inspire you! You can check last week’s on this link.

Bliss House Merry Cream – Beirut – Lebanon

Fadsfood | Breadonbutter
#Midnight #Craving #MerryCream #BlissHouse #Bliss #Beirut #LiveLoveLebanon

Diwan el Sultan – Beirut – Lebanon – Instagram: @aldiwanbeirut

Fadsfood | Breadonbutter
La fraise fontaine #strawberry #fraise #diwanelsultan #beirut

Mini Burgers and Fries – Le Chaudron – Hazmieh – Lebanon

Fadsfood | Breadonbutter
#burger #beirut #fries #chips

Happy Weekend!

 

Breadonbutter Guests, Fadsfood, Guest Writers and Interviews 1 comment on Introducing Fadsfood’s Adventures!

Introducing Fadsfood’s Adventures!

One evening, as I was scrolling through my instagram, I discovered an interesting new follower. Fadsfood’s account was so attractive, I spent a while viewing each and every single photo. What he basically does is just share all of the good food he experiences. His lovely moto is to

Never eat alone. Always share what you eat. There is no bigger pleasure in life than giving.

So after finally uncovering the face behind fadsfood, I asked him to share with us, every Friday, his weekly favorite picks. And he agreed!

Follow him on instagram for mouthwatering pictures and food inspiration: @fadsfood.

Here are this week’s picks to inspire you!

 Jai Kitchen Clemenceau, Beirut, Lebanon – Instagram: @jaikitchen

Fadsfood | Jaikitchen | Breadonbutter
#Pad #Thaï at #Jaï best thing to eat in #Hamra #Beirut definitely #MustTry #Street #Food #Rice #Noodles @jaikitchen

 

Divvy Restaurant, Beirut, Lebanon – Instagram: @divvyrestaurant

Fadsfood | Divvy Restaurant | Breadonbutter
#Twix #IceCream #Cake #MustTry #Divvy #Beirut #ExcellentTaste #Food #Dessert #Chocolate @divvyrestaurant

TWIX Ice Cream

Fadsfood | Twix | Ice cream | Breadonbutter
#Twix #PeanutButter #IceCream #Light

Click HERE to follow our foodie and travel journey on INSTAGRAM

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 Writers and Interviews, Recipes, The Veggie Diaries 1 comment on The Veggie Diaries – The Zaatar Obsession

The Veggie Diaries – The Zaatar Obsession

Lea is a Nephrology Fellow at the Harvard Medical School, at Brigham and Women’s Hospital (Harvard’s Medical school’s second largest teaching affiliate) and Mass General Hospital in Boston. She’s a vegetarian and prepares delicious meals that don’t have to include meat, chicken or any kind of animal. She will be sharing her stories and recipes right here on Breadonbutter in a series called “The Veggie Diaries”. Click here for previous Veggie Diaries 

 

As most of us growing up in Lebanon, the Mankousheh (notice the capital M), represented a central aspect of our breakfast. As children, we would laugh at the Zaatar stuck in our teeth, reflecting our last meal. Sometimes, the Mankousheh would replace our lunch, and become our sandwich-on-the-run brunch/lunch/dinner. Then, all of a sudden, leaving childhood and entering the realms of adulthood, where everything revolves around how we look and of course what we eat, the dear Mankousheh became TOO MUCH CARBS. I would still crave this perfect blend of pure Lebanese spice, topped with labneh, cucumbers and tomatoes. And of course mint! My mother would tell me “But Léa, it changes the whole taste of the Mankousheh! You have to have it!” Not that I was given any choice! On Sundays, I would allow myself to have this heavenly treat; my mother would make sure to center the timing of buying the  Mankousheh right out-of the-oven (of the store) around me waking up. I would then have the luxury to decide if I wanted the “plain” Zaatar Mankousheh, the cheese  Mankousheh, or my absolute favorite: The Cocktail. Now, even though I am well aware that this sounds like either a Tom Cruise movie (if you are a 90s kid) or a weird alcoholic beverage that lost any further identification, this modern Cocktail Mankousheh mixes the delicateness of the Zaatar with the scrumptious melting cheese.

Now that my mouth is watering, I remember how I did not think about the last time I had a Makousheh before I left Lebanon for the US in 2008. Then my breakfasts were mutilated into bagels, cereal bars, English muffins and the American version of the croissant. Not long enough, I knew that I was missing the Mankousheh and any form of Zaatar. As even if it is not served on appetizing dough, we would always randomly have some Zaatar as part of any meal, with Lebanese bread, of course.

I think I have introduced Zaatar to all my  American and non-American non-Lebanese friends here in the US. It is usually (always!) welcomed with a multitude of emotions that you can decipher while they are chewing:

First, the smell:

–         “Aww, it smells great! It’s so fresh! What is it made of, again?”

Explanation ensues (I sincerely have the same sentence I whip out every time):

–        “It’s a mix of thyme spices and olive oil”.

Then, the first bite, accompanied by a slight look of terror in case they hated it:

–        “Mmmmmm”

Expectantly, it is followed by an overwhelming look of hunger and an absolute admiration to this little bite of Lebanese tradition. And, all of a sudden, the timid, teeny-weeny small bite is replaced by a Shrek-appearing mouthful of Zaatar:

–        “Oh.Em.Gee. This is AMAZING! What is it called again????”

By all means, do not mistaken my Oh My God as any sort of mockery as it has become, and I am half-proud of saying this, one of my most used sentences. It’s like the Wallaw of the US.

During my most recent trip, I was given special Zaatar. No it was not mentally challenged. It was, however, preciously given to me with the “this is home-garden-made, it’s from the Day3a (village); don’t give it away to anyone!” Now, let’s be frank, did I notice the difference between home-garden-made Zaatar and Zaatar that was NOT home-garden-made? Nope, not really. Nonetheless, I am very proud to say that the 3lbs Zaatar reserve that I brought back with me to Boston is now almost gone! (Not to worry, I have already put an order for another 3lbs maybe 5lbs!! of home-garden-made Zaatar from the day3a).

Wanting to spice up my culinary curiosity with Zaatar, I decided to delve into new recipes. The first one was part of a small birthday party I threw at my apartment for a friend (she is also bitten by the Zaatar obsession). I decided to mix Zaatar and feta cheese in small puff pastry shells. The result: DELICIOUS!

puff pastry with feta and zaatar

Puff Pastry shells with Zaatar and Feta Cheese (original Recipe):

Ingredients:

–        Frozen puff pastry shells

–        Zaatar spice

–        Olive oil

–        Feta cheese

Pre-heat the oven at 350F.

Thaw the pastry shells for 10 minutes. Place them on a baking sheet and put a tablespoon of feta cheese in the center of the shells. Mix the Zaatar with olive oil (put enough olive oil to mix all the Zaatar and have it slightly runny at it solidifies pretty quickly). Depending on your Zaatar addiction, put a desired amount of Zaatar on top of the cheese.

Place the baking sheet in the pre-heated oven till the shells are golden brown; about 10-15 minutes.

The second recipe I made after looking at different sites who shared the Zaatar obsession. What I like about both recipes actually, is how fast you can make them. You just need the ingredients. I happened to have more puff pastry in my freezer (puff pastries are fun and delightfully delicious!). These were not shells but sheets of puff pastry.

zaatar buns 1 

Zaatar Buns (adapted from maryamsculinarywonders.blogspot.com):

Ingredients:

–        Pastry sheets

–        Zaatar spice

–        Olive oil

–        Shredded cheese (I used whatever I had in the fridge but Swiss or Mozzarella would be good too)- optional

–        Egg wash (one egg whipped with one tablespoon of water and one tablespoon of milk)

Pre-heat the oven to 430F.

Thaw the pastry sheets for 20 minutes (or put them in the microwave for 1 minute).

Spread the sheets on your working station and cut the sheets in length. Mix the Zaatar with the olive oil and cover half of the already-cut sheets leaving the other half deprived of Zaatar. Now, take the naked puff sheet and put it on top of the Zaatar covered one. From each edge, twist the puff sheets and roll them onto each other to form buns. I found that if I cut thin slices of the puff pastry it would yield smaller and easier to eat buns!

Place the buns on a baking sheet. Using a food brush, brush some egg wash on the surface of the buns.

If you wish (and love the taste of cheese!), sprinkle some of the buns with shredded cheese for additional taste.

zaatar buns 2

Enjoy and beware of potential Zaatar addiction!

Breadonbutter Guests, Guest Writers and Interviews, Places, Things To Do 1 comment on Papercup Store: Behind The Scenes

Papercup Store: Behind The Scenes

Having lived abroad, watched movies and traveled loads of times, one always looks for things he learnt to love. As Lebanon is not an easy country and you spend your time longing for things you saw abroad that don’t exist in your own country, it’s a delight to find a hidden space that could possibly be “it”.

So when I contacted Rania and she agreed to chat about cakes, coffee, travel and books, I immediately jumped at the chance. Who could ask for better, right?

papercup-store

Papercup (www.papercupstore.com) is a bookstore located in Mar Mikhael, in Madrid Street (parallel to the mainroad). You can check their website for a detailed map. They also serve coffee and cake over there for a “coffee-infused book therapy” as they state agreeably.

Rania is Papercup Store’s owner. She has a publishing background, has worked in New York, is a reader and a traveler and also a new mom! And here’s a summary of our conversation.

papercup-12

Why a place like this and in this location?

I was living in the Mar Mikhael neighbourhood in 2005 and loved it. I saw that what was missing was a library and decided to go ahead with the project. I found a notebook I had 12 years ago in New York. That’s when I realized I was already thinking about the idea then because the whole plan for the place was in this notebook! I wanted to create a place where I’d personally like to hang out on a Saturday.

papercup-8

Why design, travel and art as a focus for books?

I worked in publishing abroad and then moved back to Lebanon 11 years ago and worked in distribution. I saw that there was something missing in the choice of books and noticed that people around me saw this gap as well. The gap was in things less mainstream and commercial. So this completed the idea of the bookstore.  I saw there was actually a market for it.

papercup-books

How do you decide which cake you’re going to offer on a specific day? Where do you get the recipe? Do you bake it yourself?

It’s my sister who bakes the cakes. She’s actually the chef and owner of Frosty Palace (facing papercup, one of the best burgers and milkshakes ever). She basically decides which cake to bake. I just let her know we need a cake and she happily bakes it! There’s only 1 cake because it’s a tiny space and the point is a bookstore with a tiny coffee shop.

papercup-6

papercup-cafe

papercup-cafe-4

Where do you find the cool things and books you sell?

I just do really a lot of research, spend my time looking for these kinds of things because I like them and because I’m curious. I used to choose things alone but I now have a small team that helps me choose as well. We show each other everything we like ranging from books to cards to maps, etc…

papercup-moleskine

papercup-11

Who are your clients?

There’s no specific client profile. Clients are mainly teachers, parents, artists, amateurs in art, design and photography.

How do you market yourself? 

I don’t advertise. There’s no budget for that. My cousin is an architect and she did the whole place. At the time, there were a lot of available spaces in Mar Mikhael. I didn’t want the main road, I preferred the store to be a hidden gem, not too commercial.

For the opening, we sent out 400 private invitations and since it’s a small country and everyone knows everyone, word of mouth played its role to perfection. We also got a lot of international press.

papercup-9

Are you a cook? A traveler?

I love to cook but now I have no time. I used to host a lot of dinners however and try a lot of new stuff in the kitchen. I used to travel a lot but now I just had a child so there is a change in lifestyle happening. When I travel, I really travel with passion.

papercup-10Favorite book?

I have no favorite book but I can say the type of books I like the most are novels. I don’t sell novels, however, only once a year, we offer a guest table of summer reads. Every year, someone different (a guest) creates the table. The approach is basically that they make a list of their books with a written synopsis of why they chose the book and why people should read it and the table is displayed for a month. This year, Holly was the guest. She worked in publishing in New York, she’s a papercup customer and a big reader. She also reviews books and she’s a huge fiction reader.

Favorite cake?

My favorite cake is my mom’s carrot cake. It’s just the best carrot cake ever. It has been my birthday cake since the age of 16.

Favorite country?

I can’t say I have a favorite country but there are some cities I absolutely love: London, Stockholm, New York, Portland, Seattle, Melbourne. I also love the Pacific North West, calmer than cities.

Any advice for the young ambitious people of Lebanon?

Try to discover the world and leave the nest for a while. A company can easily be opened abroad as well and it can be managed better than here as you won’t have to worry about the basics. In Lebanon, if you want to survive, you have to create your own bubble but then again that’s not necessarily healthy.

Rania just recently gave birth to a baby boy. She’s discovering motherhood and the moms’ world. Kind of like re-discovering herself. Thanks for this lovely chat! 🙂

papercup-5

 

papercup-2

Anyone here a Papercup customer?

You can also follow them on Facebook (click here) and instagram (@papercupstore).

Breadonbutter Guests, The Veggie Diaries 0 comments on The Veggie Diaries – Don’t Waste Food, Make Muffins Instead

The Veggie Diaries – Don’t Waste Food, Make Muffins Instead

Lea is a Nephrology Fellow at the Harvard Medical School, at Brigham and Women’s Hospital (Harvard’s Medical school’s second largest teaching affiliate) and Mass General Hospital in Boston. She’s a vegetarian and prepares delicious meals that don’t have to include meat, chicken or any kind of animal. She will be sharing her stories and recipes right here on Breadonbutter in a series called “The Veggie Diaries”.

If you haven’t read the first article of The Veggie Diaries series, you can click here to read about it and know more. Now I’ll be giving the floor to Lea.

So not because I am a doctor or anything, but I try to eat healthy (most of the time, except when watching my first World Cup game in this amazing Irish Pub in Downtown Boston and enjoying nachos and beer!).  As I do my grocery shopping, I usually don’t foresee the weather. So my non-ripe bananas at the store, not only are good to eat within two hours in my hot apartment but become too ripe too soon. Also, talking about bananas, I wanted to point out this fruit is an amazing source of nutrients; I mean, don’t have like three a day but one day will give you an amazing panel of nutrients, such as potassium, fiber, vitamin B6 and others!

Coming back home one evening, and, as I enter my small apartment, I was baffled by the overwhelming banana smell; a monkey cage would have been better at this point. And mind you that this was 2 days after buying my not-so-organic bananas (everything in the US is advertised as organic… what exactly it entails is beyond me).

Not wanting to waste more food, I decided to use some ingredients I had at home and create small, healthy, delicious muffin bites (52 calories /serving!) to be devoured as a breakfast or snack!

Healthy Oatmeal Banana Muffin (adapted from Health.com):

Ingredients:

2- 3 ripe bananas

2/3 cup of wheat flour (you can use white flower, but the health benefits are MUCH higher with wheat and it tastes the same!)

2 tablespoons vegetable oil (canola oil is a good substitute but vegetable oil is more health conscious)

½ cup fat-free milk

1 egg

¼ cup sugar (next time I will try a sugar substitute such a Stevia)

½ cup of rolled oats (similar to oatmeal)

¾ teaspoon vanilla extract

1 ¾ teaspoon baking powder

½ teaspoon ground cinnamon

¼ teaspoon salt (or a pinch)

Preheat the oven at 375 degree F.

1) Put the ripe bananas in a medium bowl and mash them; for some reason, I love this step! I used my potatoes masher and the result is below.

the-veggie-diaries-banana oatmeal muffin

2)     Add then the egg, oil, milk and vanilla extract.

the-veggie-diaries-

3)     In a separate medium bowl, add the flour, oats, sugar, baking powder, ground cinnamon and salt.

4)     Stir the flour mixture into the banana mixture till it’s well-combined.

the-veggie-diaries-

5)     Use cooking spray to line the muffin cups. I always use smaller muffin cups so I can have two and not feel guilty! Spoon about 1 tablespoon into the cup (cup will be filled with batter).

6)     Place the muffin cups in the pre-heated oven for 10-12 minutes depending on the muffin size cups you are using. And the results are below! I also used a chocolate mold I had to make heart-shaped cute little muffins! Enjoy!

the-veggie-diaries-

the-veggie-diaries-

Thank you Lea! 😀

 

 

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The Veggie Diaries – Happiness with a Pinch of Nostalgia

A few weeks ago, I met Lea. She’s a Nephrology Fellow at the Harvard Medical School, at Brigham and Women’s Hospital (Harvard’s Medical school’s second largest teaching affiliate) and Mass General Hospital in Boston.

Over lunch by the sea, picking really delicious mezzes directly from the serving plate, we got to discuss many things about life. But what we talked about the most was, of course, say it with me, food. Lea is a vegetarian and prepares delicious meals that don’t have to include meat, chicken or any kind of animal. From now on, she will be sharing her stories and recipes right here on Breadonbutter in a new series called “The Veggie Diaries”. So whether you’re sitting behind your screen in Lebanon or away from home in another country, or even if you’re not lebanese and want to try some easy and healthy vegetarian dishes, read on for Lea’s first log.

Lea - The Veggie Diaries

If you had to think about this one question you are asked the most in life, you would come up with “What’s your name?” or “What do you do?”. For me however, it’s: “What’s your accent? Where are you from??”

Being a Lebanese woman, with Russian descents and some Europeans origins, I apparently have an accent in all the languages I speak (I sound French when speaking Arabic and English, and I sound Lebanese when speaking French!). My patients feel it’s their hospital’s admission goal to figure out where I am from.

After spending an amazing vacation in Beirut and meeting interesting and inspirational people, I came back to Boston, happy but nostalgic. Within ten days, I had cooked Lebanese food to my American friends on multiple occasions… and I loved it! Being in Beirut, however, and having my 84-year old grandmother attempt to feed me chicken given that I am vegetarian- and for her, vegetarians = no meat but yes for chicken!- , reminded me how challenging adopting a meat-free diet could be in Lebanon. It shouldn’t though! Lebanese cuisine contains more vegetarian options that most of the world’s cuisines. Every meal has it vegetarian options, from breakfasts to lunch and dinner, the choices are endless!

I decided to jump into everyone’s favorite Lebanese morning pizza: mankoucheh. In the process, you can see my not-so-creative gene acting up in the I Cedar L! From zaatar brought from Beirut to simple shredded mozzarella for the cheese mankoucheh, the result was astonishingly good!

i cedar leb

Ingredients:

– Store-bought pizza dough (can find it in wheat for a calorie-restricted mankoucheh)

– Zaatar

– Shredded Mozzarella cheese

– Olive oil

How to make it:

Thread the dough on a lightly oiled or floured surface; in a small plate, mix the zaatar with enough oil to get the desired consistency. Use a bowl to cut small and easy-to-store mankoucheh. Then spread some of the zaatar mix onto the dough to cover most of it, leaving ½ to 1 inch rim. Substitute mozzarella cheese for zaatar, or for the famous cocktail mankoucheh, a mix of zaatar and cheese! Pack few in aluminum foil and freeze them; surprise your friends on a Sunday morning for brunch!

In the same sitting, I also dived into another Lebanese dish, my childhood favorite: burghul. My mother used to make it with meat, but the taste is the same (or in my opinion, even better) without it. The dish is still very health conscious, as bulgur wheat has a high content of fiber and about 17 grams of protein in one cup, about three times the protein content in an egg! Add any vegetable you want, I pick zucchini (my personal best!) and tomatoes. Very easy to make and even better to taste! I added some fat-free plain yogurt (as a Laban replacement), and the result was nothing less than delicious!

BulgurIngredients:

– 2 cups of uncooked burgul

– 3-4 medium-sized zucchini, diced

– 5 small tomatoes, diced

– One yellow onion, chopped

– 1 tbs olive oil or vegetable spray oil

– 2-3 tbs of tomato paste

– Pinch of cinnamon (optional)

How to make it:

Bring a pot of water to boil and add the burgul; let it boil for another 10-15 minutes. In the meantime, sauté the onions till golden brown, add the zucchini till tender (remove from heat if preferred crispier). Finally, add the tomatoes at the end (you don’t want to end up with very sloppy tomatoes!). Once the bulgur is cooked, drain and bring back to pot. Add the vegetables and the tomato paste on low fire for an additional ten minutes. Cinnamon, added at the end, brings an interesting finale to this easy and healthy meal!