Recipes 0 comments on Gorgonzola Cheese and Pear Tart

Gorgonzola Cheese and Pear Tart

Last Sunday was a major throwback to childhood. I’ve been going on a lot of Bibayti dinners lately, but this time, we prepared lunch for a cute family celebrating their daughter’s first holy communion. I remember mine like yesterday – as clearly as my wedding day actually! The flowers in my hair, the cake and the menu, my amazing family and friends. At 9 years old, you truly feel on top of the world. Continue Reading “Gorgonzola Cheese and Pear Tart”

Recipes, Salad Series 1 comment on Salad Series: Easy Beef Salad For Weekdays

Salad Series: Easy Beef Salad For Weekdays

Last July and after two years of freelancing, I took the life-changing decision of going back to a full-time job. Naturally, I thought about all the possible consequences. Only one of them escaped me: weight-gain. The main reason I slightly gained weight once I started spending time in an office, was peer pressure. Those who know me well are aware of my unconscious and continuous fear of rejection. In a work environment, one must make a huge effort to fit in, make friends and have everyone on their side. Being the ambivert that I am, the only solution to me fitting in, is to be extremely nice. Needless to say this has consequences on its own.

I am not necessarily a candy person, but where I work, it’s apparently the thing. Instead of coffee breaks, they have candy breaks that involve munching on the most calorific chocolates and having ice cream or a nutella sandwich after lunch (depending on the season). These things don’t mean that much to me but getting weird stares when I said no added pressure to eat. That’s how I gained the extra weight that I’m working on getting rid of now. I simply learnt to say no and to stop pleasing people.

So it’s been 3 weeks and my packed lunches mostly consist of protein salads. This beef salad, which literally takes 10 minutes to make is my favorite. Here’s how to make it for a healthy and filling weekday lunch.

What you’ll need:

  • 120 g of lean beef, sliced
  • 5 fresh white mushrooms
  • Freshly washed rocket leaves
  • Pink peppercorn

For the dressing:

  • 1 Tbsp champagne vinegar
  • 1 tsp balsamic vinegar
  • 1 tsp cider vinegar
  • 1 tsp honey
  • 1 Tbsp Grape seed oil
  • 1 pinch of salt

How to make it:

  1. Heat a grilling pan then throw in the beef slices. Cook to your preference. I like the beef medium rare.
  2. In your lunch container, place the rocket leaves, top them with the mushrooms and beef. Sprinkle pink peppercorn on top.
  3. In a separate container, prepare the dressing: mix the 3 kinds of vinegar, add the honey and mix, add the oil then mix, add the salt and mix again.

Enjoy!

Drinks, Recipes 0 comments on How To Make a Proper Bloody Mary

How To Make a Proper Bloody Mary

Since we finally pimped up our bar at home, Jean has been making amazing drinks for everyone. Our guests are mostly hovering over it when they’re here and it couldn’t be more fun.

As a bartending amateur, Jean has all the tools one needs to make successful cocktails. Since my favorite drink is bloody mary (with gin instead of vodka), he made me one last week when our friends came over for dinner. It was the best bloody mary I’ve ever tasted – bias aside 😉

bloody mary | breadonbutter

I asked him for the recipe so I could share it with you guys, so here goes!

What you’ll need
  • 3 parts Vodka or Gin
  • 6 partsTomato juice
  • 1 part Lemon juice
  • 2 to 3 dashes of Worcestershire sauce
  • Tabasco
  • Celery salt
  • Pepper
  • Tools: A jigger would be better to have (picture below)
How to make it
  1. In one of these beautiful jars (pictured) that you can find at Technotel Dfouny’s bazaar this week (check this link for more details), put the salt, tabasco, worcestershire sauce and pepper
  2. Pour the lemon juice over and stir until disolved
  3. Add the tomato juice and stir
  4. Add the vodka or gin and stir
  5. Top with a handful of ice
  6. Garnish with a celery stick, a lemon slice and maybe a scallop roe

You can also grind fresh pepper on top before serving!

bloody mary | breadonbutter bloody mary | breadonbutter bloody mary | breadonbutter
bloody mary | breadonbutter
 Coasters from A Whole Lotta Love; Jars from Technotel Dfouny; Straws from Inspitalfields London
Recipes 0 comments on Basic Thursday: Simple Guacamole

Basic Thursday: Simple Guacamole

As I meet and talk to my readers, I notice that some of them are real beginners when it comes to cooking. Some of them are scared of even boiling an egg and others look for simple salad recipes to make. At first, I was surprised. Maybe it’s because I’ve been around great cooks for some time that I’ve been assuming everyone knows the basics. Truth is they don’t. Through the “Basic Thursday” series, I am addressing beginners who aspire to be good cooks.

Guacamole is something obvious to make for people who usually spend time in the kitchen, but I noticed it’s a huge subject of debate when it comes to which ingredients to include. I thought about sharing my version of a quick guacamole you can mix in fast when you’re out of ideas of what to eat or what to serve last-minute visitors.

First, some tips!

Tip number 1: If you’re a guacamole and avocado lover, make sure you always have a few avocados lying around the house. These babies are almost never in season and it takes them a few days to be ready.

Tip number 2: don’t panic if you don’t have all the ingredients on this list and don’t go buying them on purpose – unless you plan on making lots of guacamole. Lemon juice and pepper can do.

Tip number 3: each time you season the mashed avocados, have a taste. This is the best way you’ll know it reached the perfect taste.

So here goes.

What you’ll need (for 4 persons)

  • 3 large avocados or 5 small ones
  • 1 small red onion
  • Salt, to taste
  • Pepper, to taste
  • 1/2 tsp Ginger powder, to taste
  • 1/2 tsp Garlic powder, to taste
  • Lemon or lime juice

How to make it

  1. Start by mashing the avocados in a bowl.
  2. Dice the onions and add them to the mashed avocados.
  3. Add 2 Tbsp of lemon juice and mix until you can no longer see the liquid.
  4. Add a pinch of salt, 1/4 tsp pepper, 1/2 tsp ginger powder, 1/2 tsp garlic powder and mix.
  5. Taste and season according to what you think is missing. Do not add ginger and garlic powder. You can add lemon/lime juice and pepper for additional zing.

So any thoughts? 😉

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

Recipes 2 comments on Healthy Beef Stroganoff

Healthy Beef Stroganoff

Mother’s Day is fast approaching so it got me thinking about the kind of food my mom cooks at home. The first thing that pops into mind is her famous beef stroganoff. She knows how much I love it and surprises me with it when I’m having the worst days and pop by for a visit. I can smell it when I enter their house and it just makes the happiest girl!

Today, I was lucky to have lunch at home. Since everyone, including my mom, was busy, I decided to make myself a healthy version of beef stroganoff. I had some serious doubts at first since I decided to use yogurt instead of cream, but it turned out to be delicious and guilt-free 🙂 Here’s the recipe.

Healthy Beef Stroganoff

What you’ll need (for 2 persons)

  • 2 Tbsp canola oil
  • 1 onion, diced
  • 500 g lean beef, sliced
  • 8 medium fresh white mushrooms, sliced
  • 500 g fat free plain yogurt
  • 1 tsp corn flour
  • 1 cup hot water
  • 1 tsp dijon mustard
  • 1 tsp tomato paste
  • 1/2 cup red or white wine
  • Chili powder, to taste
  • Salt and pepper, to taste

How to make it

  1. Melt the corn flour in the warm water and set aside.
  2. In a large pot, heat the canola oil (on low heat).
  3. Add the diced onions, beef and sliced mushrooms. Toss until the meat is cooked while seasoning with salt and pepper, then set aside in a bowl or plate.
  4. In the same pot, add the yogurt and melted corn flour and stir until it thickens.
  5. Add the beef mixture, season with salt and pepper, and stir for 30 seconds.
  6. Add the mustard and tomato paste and mix until combined.
  7. Season with more pepper and chili powder, add the wine, and stir until you obtain the preferred thickness.
  8. Bring to the boil then let it simmer for 2 minutes and turn off the heat.

And you’re done! You can choose to have it with brown rice or a fresh green salad (that’s if you want to cut carbs on that specific day).

healthy beef stroganoff | breadonbutter

healthy beef stroganoff | breadonbutter

Bon Appetit! 😉

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

Recipes 0 comments on Healthy Pancakes

Healthy Pancakes

I know I’ve written about these pancakes before, but I kind of wanted to remind you about this guilt-free delicious breakfast. To make it even more fun, here’s a video and the recipe!

Video by Zein El Cheikh

Ingredients:

  • 1.5 cup oat flour
  • 1.5 cup rice flour
  • 2 tsp baking powder
  • 2 bananas, mashed
  • 1.5 cup almond milk
  • 2 tsp natural maple syrup

In a bowl, mix all of the ingredients and whisk until combined. Grease a pan, cook your pancakes, then have them with pure maple syrup and bananas on top. Delicious and guilt-free!

So, are you making them anytime soon? 😉

Recipes 0 comments on A Bowl Of Low-Calorie Noodle Soup

A Bowl Of Low-Calorie Noodle Soup

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

Click HERE to follow our foodie and travel journey onINSTAGRAM@breadonbutter_

and HEREto get your daily Breadonbutter news onFACEBOOK

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

Recipes 0 comments on Soup For The Soul – For Rainy Monday Nights

Soup For The Soul – For Rainy Monday Nights

It isn’t a secret that food is a means of comfort. During hard-working days, lunch break is greatly welcomed, and the perspective of dinner is what makes us last till the finish line of that oh-so-long Monday. Comfort food is what I crave when I am hit by the blues. I can’t explain this feeling that envelops your heart and tries to take you down. Maybe it’s January and the end of the Holiday season, maybe it’s the load of work that comes with every new year, or maybe it’s simply the general contagious mood. Whatever the reason, I try to get out of it using different methods that generally involve cooking or dining with people I genuinely love. For the days when there are no plans and everyone is too tired to go out, I like to make myself and the hubby something fast and comforting to have in front of the TV (if you’ve been following me, you should know I’m currently obsessed with Sherlock Holmes). This soup is truly for the soul. I made it on a whim with a few vegetables I had lying around the fridge. It’s the ideal meal for a rainy night in. Just make sure you get freshly baked bread on your way home from work.

soup for rainy monday nights

Easy Vegetable Soup For Rainy Monday Nights

What you’ll need (for 2 persons):

  • 1 medium onion, diced
  • 6 small zucchinis, sliced
  • 2 medium carrots, sliced
  • 1 tsp tomato paste
  • 1 liter of water (or chicken stock)
  • Fresh coriander leaves
  • Chili powder, optional
  • Salt and Pepper, to taste
  • 3 Tbsp olive oil

How to make it:

  1. In a large pot, heat 1.5 Tbsp of olive oil on low heat. Add the diced onions and toss until slightly golden
  2. Add the diced zucchinis and carrots and toss until slightly golden on high heat, then season with salt and pepper
  3. Add the tomato paste, toss just once to cover the vegetables then add the water and bring to the boil
  4. Once the water is boiled, lower the heat, season again with a bit of pepper, 1.5 Tbsp of olive oil and chili powder to taste, then let it simmer till it thickens
  5. When the soup is almost done, add some fresh coriander leaves and mix them in

soup for rainy monday nights

Serve hot and don’t forget to dip that fresh bread in!

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

 

 

Recipes 0 comments on Fluffy Madeleine Recipe

Fluffy Madeleine Recipe

Over the past few years, I have come to embrace winter and its cold weather. I never find myself complaining about the rain or wind during this time of year simply because I enjoy cozying up at home and having great conversations with family and friends over food. Some of you might be thinking this weather is ideal only if you get to stay at home all day. On the contrary, I appreciate home even more when I’m away at work all day. There’s something actually comforting about getting home to take a hot bath and curl up in front of the TV with a nice snack. Since tea is my go-to drink during weeknights, the best snack to go with it is a bowl of fluffy madeleines. My friend Hisham thinks it weird to love fluffy shell-shaped mini cakes so much, but for me, they’re little pieces of heaven. Besides, they’re the easiest dessert to make and the satisfaction you feel after removing them from the mold is kind of weird to describe. You have got to make it! Here’s an easy and hassle-free recipe:


madeleine recipe | breadonbutter

What you’ll need (for 21 madeleines)

  • 150 g flour
  • 100 g sugar
  • 70 g butter, melted
  • 3 eggs
  • Zest of a clementine (2 teaspoons)
  • 1 tsp baking powder

How to make it

  1. Pre-heat the oven at 190 degrees celsius
  2. In a bowl, whisk the eggs and sugar until the mix is foamy
  3. Add the melted butter, the zest, the flour and the baking powder, and mix well
  4. Fill 2/3 of each madeleine mold, and bake for 10 minutes, checking constantly

madeleine recipe | breadonbutter

Are you a madeleine fan?

Pasta Series, Recipes 3 comments on Tomato and Basil Mini Fusilli

Tomato and Basil Mini Fusilli

December is one of my favorite months. It’s crazy and hectic but well worth it. I love waiting for my loved ones to step out of the plane, I love the lights, I love the cold and warmth in the atmosphere.

During that month, there is rarely a free evening at home doing nothing. There’s always an event to attend, someone to see, or just too much traffic. But there’s always that one day, where you find yourself with nothing to do and you sneak back home after work to relax. Two nights ago, we made these delicious mini fusilli with extra tomatoes and basil we had in the fridge. These kind of meals are best had on the living room floor, with an excellent bottle of wine and a great movie.

tomato and basil fusilli | breadonbutter

What you’ll need:

  • A box of mini fusilli
  • 2 cloves of garlic, diced
  • 1 medium onion, diced
  • 4 medium red tomatoes, diced
  • 8 basil leaves, coarsely chopped
  • 3 Tbsp olive oil
  • Salt and pepper, to taste
  • Grated parmesan cheese

How to make it:

  1. In a pot, boil water and cook the pasta until al dente.
  2. Meanwhile, in a medium saucepan, cook the onions and garlic in 1 Tbsp of olive oil until slightly golden.
  3. Add the tomatoes, the rest of the olive oil, salt and pepper to taste and bring to the boil.
  4. Once it’s boiled, lower the heat and mash gently with a mixer handle.
  5. Taste and season accordingly, then add the basil, mix for a minute and turn off the heat.
  6. Remove the pasta from the colander and place in the dish. Add the sauce on top and sprinkle with grated parmesan cheese.

Enjoy with red or whichever wine you prefer 😉

Sobremesa topic for this meal: The Christmas menu, how to decorate the house for Christmas Eve, plans for New Year’s Eve.

tomato and basil fusilli | breadonbutter tomato and basil fusilli | breadonbutter

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

Recipes 0 comments on Fresh Avocado Toast for Breakfast, Lunch or Dinner

Fresh Avocado Toast for Breakfast, Lunch or Dinner

As some of you might have noticed, I’ve been all over the place lately. Juggling between work, the last finishing touches of the new house, social events and emotional fatigue (due to everything that’s been happening in the world, touching our most favorite places), I have come to neglect Breadonbutter. I honestly feel like I’ve been neglecting my child. I think about it all the time and feel guilty – just like all the moms out there; and whenever I see something related to food or travel, or think of a story that would be interesting to share, I immediately jot it down on my blog to-do list. Knowing me, the fact that this love story between that website of mine and myself will be hitting three years in December, I just know it’s going to last forever. So no matter how long I’m away, know that I’ll always be back to share interesting stories, recipes, DIY projects and travel guides with you all.

Since I’ve also been too busy to cook, I’ve been all about easy, fast but nonetheless healthy recipes lately. The one I made today for lunch literally took 5 minutes, and it was completely satisfying and delicious. What I love the most about this recipe is that it can be made for breakfast, lunch or dinner. Whenever you’re in need of a healthy and boosting breakfast, this should be your go to. When you’re looking for a lunch recipe on the go, this is it. Finally, when you get home from work craving something flavorsome but can’t deal with cutting vegetables and washing the dishes, well that’s the recipe you should opt for! The seasoning will depend on the time of day. Whether it’s for lunch or dinner, add some chili flakes to give it a punch. Lemon juice can also be avoided for breakfast.

So there it is. Fresh avocado toast topped with tomatoes and basil.

What you’ll need (for 1 person)

  • Half a whole-wheat baguette
  • Half an avocado
  • 1 Tbsp lemon juice
  • 0.5 Tbsp olive oil
  • 0.5 tsp ginger powder
  • A pinch of salt
  • 2 small tomatoes, sliced coarsely
  • 2 large basil leaves
  • Chili flakes (optional)

How to make it

  1. Slice the bread in half and grill them until crunchy.
  2. In a bowl, crush the avocado with a fork, then add the lemon juice, olive oil, ginger powder, and salt, and mix until combined.
  3. Spread the avocado on the bread, place the tomatoes then the basil on top and sprinkle with chili flakes.

Enjoy the flavors 😉

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