Category

Recipes

Category

I’ve been in London for the past few days visiting my sister but also attending the best conference I’ve attended in a while: Food Blogger Connect 2015. I’ll write a post on that experience later but right now, I’d like to share a simple recipe inspired by my first workshop (which was recipe writing) at Food Blogger Connect. We had so much fun during those two hours trying out our recipe-writing skills by focusing on a simple recipe: cheese on toast. When we were asked to write a first draft and read it out loud, I was amazed at how different each recipe was. We truly interpret things differently, which makes food all the more interesting. Some presented the Indian way to make cheese on toast, others added a splash of a sauce, and one of them even took it to the next level by adding Tuscan touches to it.

Mine was pretty simple as cheese on toast represents a fast but scrumptious dinner to me. It’s for a typical rainy evening when you’re so tired and so hungry that you can’t be bothered cooking a full-fledged meal. I’ll guarantee you’ll like it though.

If you’re reading this on that specific night you get back home tired and dangerously hungry, here’s the recipe written in a way to fit your mood 😉

Quick Cheese on Toast For the Tired and Dangerously Hungry

Ingredients (serves 1 easily satisfied individual):

  • 2 Fat slices of toast (Not gluten-free unless you have a severe allergy to it)
  • 2 Thick slices of cheddar cheese
  • 2 Tbsp of coarsely grated emmental cheese (or any other soft cheese of your preference)
  • 1 tsp of butter

How to make it:

  1. Take out any pan you can find lying around and heat it up on medium heat.
  2. Melt the butter in the pan and throw one slice of toast on top.
  3. Add all of the cheese on the toast until it forms a mountain of cheesy goodness, then top it all with another slice of toast.
  4. Press both slices together and wait for the cheese to melt all over the place.
  5. Turn the sandwich on the other side and cook until it gets the way you like it.

Eat and Repeat!

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

I just love to host dinners at home, especially during winter time, which I really miss by the way. When we cook for our friends and family, Jean and I have quite different approaches. Jean’s more into innovating, discovering new recipes on the day of the dinner and experimenting with new techniques. I, on the other hand, am more of a classical cook, who sticks to her famous recipes she makes so well. I’m not saying I’m not into innovating, but I love to serve my guests a few dishes I’ve learnt to master. To complement my main dishes, I always like to have a quiche on the table. My mom is the queen of quiches and she’s taught me a few recipes,but let me start with the basic one. I promise to come back with more ingredient mixes and innovation, but for now, for you hosts or hostesses who prefer going easy but tasty, here’s the recipe.

Easy Quiche Lorraine Recipe

easy quiche lorraine | breadonbutter

What you’ll need:

For the dough

  • 3 cups all-purpose flour, sifted
  • 1 egg yolk
  • 1 cup butter, cut in small pieces
  • 8 Tbsp water

For the filling

  • 3 cups light cooking cream
  • 2 whole eggs
  • 1/2 tsp nutmeg
  • 1/4 tsp white pepper
  • 1/2 tsp salt
  • 300 g turkey, cut into small pieces
  • 200 g Emmental cheese, grated

How to make it:

Make the dough 

  1. In a blender, mix the flour and the egg.
  2. Gradually add the butter.
  3. Add the water, also gradually until everything is combined.
  4. Form a ball with the dough and wrap it with cling film, then refrigerate for half an hour.

Make the filling

  1. In a bowl, mix the cream, eggs, nutmeg, pepper and salt, then set aside.
  2. In a small pan, cook the turkey pieces with a bit of Lurpak Cooking Mist, until gold.

Make the quiche

  1. Remove the dough from the fridge, flatten it with a rolling pin and place it on a greased pie mold. Pick the dough with a fork so that it doesn’t rise in the oven.
  2. Place the dough in the oven (at 180 degrees celsius) for around 10 to 15 minutes or until dry.
  3. Remove the dough from the oven, add the turkey, Emmental cheese, then filling on top, and place in the oven for 45 minutes or until the filling turns light brown.

And voila! Your quiche is ready to be served 🙂

easy quiche lorraine | breadonbutter

Any quiche lovers in the house?

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

For no apparent reason, I became the go-to person for friends and colleagues when they need advice on healthy but enjoyable eating. For the past month and mainly because of the excessive heat, I’ve been basically recommending salads. All types of salads, containing all types of proteins and creative ingredient combinations.

I admit this requires a lot of careful and time-consuming shopping and a lot of washing and prep-ing, but it’s worth it. You’ll feel full, not so bloated, fresh and healthy.

In my opinion, a nice fulfilling salad for lunch should contain the following components:

  • Any type of lean protein: my favorites are turkey breast, grilled chicken breast, grilled calamari, eggs and tuna (raw or canned)
  • Greens: my favorites are rocket leaves, french lettuce, lollo rosso and chives – my advice would be to mix all kinds of greens together
  • Healthy fats: my favorites being avocado, almonds, and black olives
  • A type of fruit: generally tomatoes, but it can also be kiwi (surprisingly good), cherries, strawberries or oranges
  • A simple but delicious dressing: my favorite being dijon mustard, melted in lemon with olive oil
  • Pepper: I might be leaving salt aside because it’s already present in most of the ingredients above, but pepper is a must for me
  • Chili flakes or Chia seeds: these are defintiely optional but I’ve been sprinkling them everywhere lately as they’re healthy and full of fibers

Without further ado, here are 7 salad recipes to inspire you. I suggest you make one for every day of next week.

1) This refreshing Strawberry Spring Salad Mix with Sweet and Sour Dressing

spring salad mix | breadonbutter

2) This full of flavor Lentil Salad with Zucchini and Sumac

lentil salad

3) This Marinated Cherries and Goat Cheese Salad

marinated cherries and goat cheese salad | breadonbutter

4) This Corn Salad as a side dish

corn salad

5) This Watermelon and Greens Summer Salad

watermelon salad

6) That Halloumi and Nigella Seeds Salad tossed with a vinaigrette

halloumi and niglla seeds salad

7) And that Summer Peach and Feta Cheese Salad Topped with a Basil Vinaigrette

peach and feta salad

You can always discard the fruity part if you’re not a sweet and sour type of person!

So there you go! 🙂

Which salad is your favorite?

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

I’ve recently become a big fan of amuse-bouches. Honestly, I never considered them satisfying and it put me in a bad mood to know dinner was served in small quantities of everything. But because I’ve been paying attention to the quantities on my plate, I have found that small appetizers can help in measuring how many proteins, carbs and vegetables I have in one sitting. Surprisingly, I now sometimes make myself a plate of vegetable appetizers for dinner and I go to bed having eaten only that!

I have also found that the shape of the food we eat plays a big role when it comes to how much we enjoy it. For example, I’m a big fan of sushi and spaghetti. When we made zucchini noodles (recipe here), it felt like I was eating a giant bowl of spaghetti, which not only did I enjoy, but helped ban the guilt I feel when I eat carbs. The other night, I felt like sushi rolls but rice was out of the question at that hour. So we set out to make these amazingly fresh and delicious maki-like vegetable rolls.

Vegetable and Crab Maki Roll Recipe

vegetable and crab maki rolls | breadonbutter

What you’ll need (for 6 rolls):

  • 2 cucumbers
  • 50 g packages shredded crab
  • 1/4 avocado, sliced
  • A bunch of fresh coriander leaves

How to make it:

vegetable and crab maki rolls | breadonbutter

  • Peel the cucumber and slice them thinly (not too thin though) in length.
  • Place the cucumber slice on a plate, then place a slice of avocado perpendicular to the slice, a sprinkle of crab and a coriander leave.
  • Roll the cucumber around the other ingredients and stick them with a toothpick.

vegetable and crab maki rolls | breadonbutter

Serve on a plate and enjoy!

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

I think it’s safe to say we can all feel global warming taking its toll on our planet. The past few days have been hotter than ever. I don’t remember ever having a similar heat wave in Lebanon except for one time only, a few years ago. The best thing we can all do is stay in air-conditioned spaces until we can soak our bodies in water all day long on Saturday. I suggest you also make these refreshingly delicious popsicles to go with your floating air mattress.

The recipe is composed solely of fruits and requires 3 small and simple steps. The only thing you need to “invest” in is a Popsicle mold, which can be found in big supermarkets.

Healthy and Refreshing Popsicle Recipe

What you’ll need (for 8 medium popsicles):

popsicles | breadonbutter

  • 1/2 watermelon
  • 1 Plum, sliced
  • 1 Peach, sliced
  • 1 Kiwi, sliced

How to make it:

popsicles | breadonbutter

popsicles | breadonbutter

  1. Crush the watermelon with a blender handle (or with a manual crusher if you don’t have one).
  2. Place the sliced fruits in the molds and pour the watermelon juice over a sifter on top.
  3. Cover with sticks and freeze for 2 hours (or overnight if you’re making them in advance).

popsicles | breadonbutter

And that’s it! Three easy and simple steps to freshness! 🙂

Hoping temperatures will drop soon. Until then, stay cool.

lolli1

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

One of life’s greatest gifts is a husband who constantly tries to make you happy. During my Whole 30, Jean has been very supportive, trying to have the same meals as I do and coming up with fun recipes. One of those recipes was last night. Because he knows how much I love a good spaghetti dish, he decided to reproduce one in a vegetable version. And that’s how we set out to make this delicious pesto zucchini noodle dish. Not only was it delicious and felt like really eating a pasta dish, but we felt really full afterwards. I really suggest you try it on a weeknight. It’s fast and easy to make as well! Here’s the recipe.

Pesto Zucchini Noodles

What you’ll need:

pesto zucchini noodles | breadonbutter

For the noodles

  • 4 large zucchinis, cut julienne (or use a spiralizer if you have one)
  • 10 cherry tomatoes
  • Olive oil
  • Balsamic vinegar
  • 2 garlic cloves
  • Roasted Pine seeds

For the pesto

  • A packet of basil leaves
  • 2 garlic cloves
  • Salt, to taste
  • 3 Tbsp Olive oil

How to make it:

Place the cut zucchini in a bowl and cover them with boiled water for 1 to 2 minutes, until they are tender.

In a small pan, place the balsamic vinegar and olive oil with the tomatoes and cook until the tomatoes are crippled and tender. If you like garlic, you can add some crushed garlic to the mix.

pesto zucchini noodles | breadonbutter

Make the pesto: In a blender, place the basil leaves, garlic cloves, olive oil and salt, and mix until combined.

Remove the water from the zucchini bowl and add the pesto. Top everything with the tomatoes and pine seeds and mix to combine.

pesto zucchini noodles | breadonbutter

Serve hot and enjoy!

pesto zucchini noodles | breadonbutter

 

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

 

There are days when you just know what you need to eat to feel better. We all have that unwritten list of comfort food that is easy to make and can satisfy our tummies and overworked minds in no time. I won’t bore you with my long list. For now, I’ll just present you with one of my go-to dishes. I discovered this obvious meal at my mother-in-law’s one day. We got to their house one afternoon and I saw that they had a tasty-looking potato meal. I asked what it was and they answered something like ‘teased potatoes’. I’d like to tease my potatoes is what I thought. The recipe was simple, I was told. It’s all about the spice mix you add to potato cubes, and – stay cool – adding an egg at the very end!  Without knowing exactly which spices to use and what were the exact steps, I set out to make my own ‘teased’ potatoes. I cannot guarantee that the ingredient quantities I’ll be sharing now are the same every time. This is a question of taste, and of pure fun. Just put on some happy music and go spontaneous.

I’ll share the ingredient and the steps I go through to make this dish and let you take it from there.

Comfort Food: Potatoes and Spices Recipe

comfort food | breadonbutter

What you’ll need (for 2 persons):

  • 4 large potatoes, cut in small cubes
  • 1 Tbsp Chili powder or Peperoncino
  • 1 tsp Cumin
  • 1 tsp Black Pepper
  • 0.5 tsp Ginger powder
  • 1 tsp dried basil
  • Salt, to taste
  • 3 eggs
  • 4 Tbsp Olive oil
  • 3 garlic cloves, sliced
  • 1 medium onion, diced

How to make it:

comfort food | breadonbutter

  1. In a large pot, cook the garlic and onions in the olive oil slightly.
  2. Add the potato cubes and mix to combine everything together. Cook until the potatoes are slightly tender.
  3. Add all of the spices and mix to combine.
  4. Cook until the potatoes are tender the add the salt and immediately break the 3 eggs then mix to combine.

Serve once the eggs are cooked and enjoy (dare I say, in front of the TV)! 😉

comfort food | breadonbutter

What’s your go-to comfort food?

 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

Our ‘thing’ this summer is – as you might have guessed – having barbecues by the sea. When I wrote about how to beat the Sunday Blues, one of the recommendations was to stay out late on Sunday. Who sleeps early anymore anyway, right? On one of our BBQs, we made these amazing shrimp tortillas that all of our guests loved. This recipe was cooked straight out of the grill by the sea on a nice summer day. It’s easy and delicious! I strongly recommend it to add an extra touch to a simple BBQ.

Shrimp Tortillas Recipe

shrimp tortillas | breadonbutter

What you’ll need (for 6 persons):

shrimp tortillas | breadonbutter

  • Fresh shrimps (count 8 medium ones per person)
  • A bunch of fresh coriander leaves
  • 3 fresh red chili peppers
  • 2 medium shallots
  • Juice of 1 lime
  • Mixed spices: we used Jamie Oliver’s salt and chili mix
  • 12 Tortilla bread of your choice (2 tortillas per person)

For the sauce

  • 3 Tbsp Mayonnaise
  • 3 Tbsp Ketchup
  • 1 Tbsp Worcestershire sauce
  • Juice of 1 lime
  • Paprika, to taste
  • Chili powder, to taste (optional)

How to make it:

shrimp tortillas | breadonbutter

  • Marinate the shrimps in the lime juice and mixed spices, then place them on the grill.
  • While they grill, make the sauce by mixing all of the ingredients together until well-combined.
  • When they’re done, place the shrimps on a tortilla bread and sprinkle the sauce on top.
  • Top everything with fresh red chili, coriander leaves and shallots.

shrimp tortillas | breadonbutter shrimp tortillas | breadonbutter

Wrap and enjoy!

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

My favorite day of the week (food-wise) is the day we eat fish. I love how there are so many ways you can cook it and enjoy the variety of flavors. In my opinion, the best way to eat fish is raw – in order of preference, raw white fish, followed by salmon then tuna- but grilled has its perks because you get to be creative with the sauces and seasoning. When you’re in a hurry, you can stuff the fish with rosemary leaves and lemon slices, then throw it in the oven and take it out grilled and ready. If you have time however, I greatly suggest you get creative with the seasoning. Last Saturday, we came up with this absolutely lip-smacking sauce to have your grilled fish with. Here’s the recipe.

Grilled Fish With Coriander Sauce

What you’ll need (for 2 persons):

grilled fish with coriander sauce | breadonbutter

  • 2 medium-sized fish of your choice
  • 3/4 cup lemon juice
  • 3 Tbsp olive oil
  • 2 garlic cloves
  • 2 tsp fresh ginger
  • A bunch of fresh coriander leaves
  • Salt, to taste
  • Fennel, sliced (optional)

How to make it:

  1. Line an oven dish with parchment paper or aluminum foil and place the fish on top and slice them in some places.
  2. In a small blender, place the coriander leaves, garlic cloves and ginger and pulse until they are all chopped and combined.
  3. Add half of the lemon juice and olive oil and pulse until combined. Then add the other half of the lemon and olive oil, adding salt. Pulse until combined.
  4. Add half the sauce on top of the fish, place the fennel around it and enter the dish in the oven for around 15 minutes or until the fish are completely cooked.
  5. Serve with fresh sauce aside.

grilled fish with coriander sauce | breadonbutter

I tried the same sauce with raw salmon and it was perfection! And it’s all whole 30 proof 😀

fish

What do you think? 

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

 

Summer parties are upon us and for those of us who love to host dinners, lunches and barbecues, having a bar corner is crucial. Since the weather is hot and one of our goals is to keep our guests refreshed, fruity drinks are the best option.

To inspire your next gathering menu, here are some drinks ideas for your bar corner!

1) The famous Aperol Spritz.

In 3 easy steps, you can have yourself an amazing refreshing drink that takes you straight to apperitivo time in Italy. Click here for a video of the recipe.

drinks | breadonbutter

2) A delicious grapefruit and rum fizz!

This is so refreshing and you can substitute the rum with vodka or gin if you prefer. Click here for the recipe.

drinks | breadonbutter

3) Bubbly white sangria.

To make your party more colorful and fruity, try this cooling white sangria. It’ll be so popular you’ll need two punch bowls of this drink! Click here for the recipe.

drinks | breadonbutter

4) Classic Red Sangria.

In my opinion, a white sangria is nothing without its red other half. This basic red sangria is a year-round drink you can make in no time and that almost everyone loves. You can find the recipe here.

drinks | breadonbutter

If you’re also wondering which drink to adopt on a specific night out, here’s an infographic that might help you: Are you thirsty?

Thoughts? Any drink you’d like to share?

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