Category

Recipes

Category

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? 😉

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

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?

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

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

On this gloomy Monday, when the world is at its lowest and everyone feels sad and unsafe, there is only one thing that has the power to make things slightly better: food. Pasta is the food I run to when I’m looking for comfort. I specifically like to have it in front of a nice F.R.I.E.N.D.S. episode, to forget the world and relax.

For those of you who feel the same, here are 5 pasta recipes to make you feel good 🙂

1) Mozzarella and Pesto Pasta – Add a twist to your traditional pesto pasta by making this Mozzarella and Pesto recipe: http://www.breadonbutter.com/the-pasta-series-mozzarella-and-pesto-presto/

2) Seafood Spaghetti – Chef Jean’s fresh and delicious seafood spaghetti is an excellent dish to make at home for guests – view the recipe here: http://www.breadonbutter.com/the-pasta-series-jeans-fresh-and-exquisite-seafood-spaghetti/

3) Porcini Mushrooms Pasta – No need for cream to make your mushroom pasta exquisite. Try this great recipe and make it in no time: http://www.breadonbutter.com/the-pasta-series-porcini-mushrooms-spaghetti/

4) Easy and Quick Cherry Tomato Pasta – For a quick but satisfying dinner, try this cherry tomato pasta, you won’t regret it for a minute: http://www.breadonbutter.com/the-pasta-series-easy-quick-cherry-tomato-pasta/

5) Vongole Pasta – If you’re a spicy lover and love yourself a pasta dish filled with flavors, this is for you: http://www.breadonbutter.com/pasta-la-vista-baby/

So what are you making? 

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

Not all recipes have to be complicated. Sometimes, an easy dish you make can win the heart of your loved ones and they’ll keep asking for more. I love to give a twist to traditional recipes and make them in my own way. Because I’m a big french fry lover, I’ve found a way to have them without their disadvantages.

To make healthy french fries, you’ll need:

  • Unpeeled potatoes (count one per person), cut in the shape of fries
  • Dried rosemary leaves
  • Pepperoncino (i.e. Italian chili)
  • Coarse salt
  • Lurpak cooking mist (or olive oil)

How to make them:

  1. Grease an oven dish with a bit of cooking mist or olive oil.
  2. Place the potatoes on top.
  3. Spray the potatoes with cooking mist and olive oil.
  4. Sprinkle salt, followed by rosemary and chili.
  5. Place in a preheated oven (180 degrees) for about an hour or until crisp and slightly golden.

Enjoy guilt-free!

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

Since my early childhood, I’ve been the one asked to take the first spoonful of tabbouleh when it was freshly done. Once the combination of tastes was perfect for my tastebuds, it was served on the lunch table. The perfect taste is one that combines the sour feeling brought by lemon juice, the mediterranean olive oil’s familiarity, and the crispiness of the fresh ingredients: parsley, not-too-juicy tomatoes, and really fresh onions. The bulgur was always a little extra for me, I never really cared for it and the Lebanese recipe of a tabbouleh doesn’t call for a lot of it anyway.

As I’ve grown up and been doing my own cooking, making tabbouleh is a tad complicated and it’s all because of the parsley. When I get back home from work, the last thing I want to do is pick and wash parsley, so tabbouleh is mostly had at family lunches or in restaurants. Rare are the times when I get the same one I used to when I was a child.

Not long ago however, I found a way! It’s all thanks to one thing: ingredient replacement. By simply substituting parsley with rocket leaves, chopped the same way as parsley, you’re one step away from a delicious tabbouleh on a weeknight! Here’s the recipe.

What you’ll need (for 2 persons)

 

  • 5 cups of chopped rocket leaves
  • 3 medium to large tomatoes (choose them sour, not very juicy)
  • 2 medium white onions (we sometimes use red onions instead)
  • 1 Tbsp of bulgur, soaked in water (optional)

For the dressing:

  • The juice of 2 lemons
  • 4 Tbsp olive oil
  • 1 Tbsp pomegranate molasses (known as debs el remmen)
  • Salt and pepper, to taste

How to make it:

  1. Chop the rocket leaves, dice the tomatoes and the onions
  2. Soak the bulgur in a bit of water
  3. Place all ingredients in a bowl and start adding some of the lemon, then oil and mix. Sprinkle with salt and pepper and have a spoonful to determine what’s missing. Continue adjusting the dressing until you’re satisfied 😉

And there you go! Tabbouleh made easy!

 What do you think? 

Most of you must be aware by now that Jean is one of Bibayti’s co-founders. This amazing platform, similar to La Belle Assiette in France and the UK, aims at gathering profiles and menus of Chefs (amateurs or professionals) for people to choose from when they organize a brunch, lunch, or dinner at home.

Jean is also a Chef on the platform and I’m his helper and dessert person.

A few weeks ago, we got to cook dinner for 24 people in Saida. It was the craziest food experience I ever had (after the Beirut Street Food Festival saga), and I thought I’d share the recipe of the Pesto Bruschetta we made that night.

Pesto Bruschetta Recipe

What you’ll need (for 6 persons)

  • 6 small to medium tomatoes (make sure to choose them red and juicy), diced
  • 3 cups of fresh basil leaves, chopped
  • 3 cloves of garlic, crushed
  • 5 Tbsp olive oil
  • Salt and pepper, to taste
  • 6 medium slices of bread (the kind you prefer) – I chose a whole-wheat country bread

How to make it

  1. In a bowl, mix the tomatoes and garlic
  2. In a small blender, place the basil leaves, 4 Tbsp of olive oil and 1 tsp of salt and blend until you get the texture of a pesto sauce
  3. Add the sauce to the tomatoes and garlic and mix
  4. Sprinkle salt and pepper to taste
  5. In an oven dish, place the bread slices with a sprinkle of olive oil on top and heat them in the oven until golden
  6. Take the bread out of the oven and distribute the tomato mix evenly on top of the slices
  7. Serve and enjoy!

 So, what’s for dinner? 🙂

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

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 addition to your salads. Pair them with spinach and you’ll be on your way to the Popeye effect.

Here’s a fast and delicious pumpkin salad to make with the two ingredients.

What you’ll need (for 2 persons)

pumpkin salad | breadonbutter

For the salad:

  • 4 cups pumpkin cubes (i.e. fresh pumpkin, diced)
  • 1.5 Tbsp olive oil
  • 5 cups fresh spinach leaves
  • 3 Tbsp Pumpkin seeds

For the dressing:

  • 2 Tbsp olive oil
  • 3 Tbsp balsamic vinegar
  • Salt and Pepper, to taste

How to make it:

1) In an oven dish, place the pumpkin cubes on aluminum foil, sprinkle with the olive oil and place in the oven for 10 minutes or until golden.

pumpkin salad | breadonbutter

2) In a bowl, place the spinach leaves, then top them with the roasted pumpkin cubes and pumpkin seeds.

3) Make the dressing by mixing the oil, vinegar, salt and pepper. Pour it over the spinach and pumpkin cubes.

pumpkin salad | breadonbutter

pumpkin salad | breadonbutter

Enjoy this fresh meal!

Anyone here a pumpkin addict?