Nowadays, lots of people in anyone’s entourage are obsessed with gluten-free diets. I’m still not sure how I feel about it. I have done some research and even tried not having gluten for a full month, but I guess I still need more information to make up my mind as to when and to whom is gluten bad. Continue Reading “Flourless Chocolate Cake”
The idea of turning 30 was devastating to me a year ago. It was all about being “out” of the twenty-something group, being “old” and entering real adulthood. Little did I know this was going to be the most enlightening age to me yet. On the 19th of August, a little over two weeks ago, I gracefully turned 30. What I thought was going to be shocking to me was actually smooth and soothing. Continue Reading “On Turning 30”
Pinterest is a lifesaver and my source of inspiration. I was very excited to attend a talk by Pinterest London’s community manager back at Food Blogger Connect 2015, in which she motivated us to pin like there’s no tomorrow.
Since I spend a lot of time on that platform, I thought I’d share the top 6 Pinterest boards for Christmas for you to get inspired.
Martha Stewart Living
Make sure you check out and FOLLOW Breadonbutter’s pinterest account. There are Christmas boards there as well! 🙂
What have you been pinning lately?
Don’t forget to tag us if you try our recipes and tips: #breadonbutter
I’ve really come to enjoy those monthly bucket lists as they give me goals I feel I should achieve. Coming up with goals requires you to dig deeper and think about what you’d like to do and accomplish in this life. I know they’re small things but they contribute a lot to the bigger picture, and they keep evolving into different areas as you grow older.
In April, I found myself reaching more goals than in March. I started Haruki Murakami’s Colorless Tsukuru Tazaki and his years of pilgrimage but didn’t finish it yet as I rarely sat down to read. I made the last stew of the season (click for the coq au vin recipe), I went out for drinks more, hiked 2 times in Wadi Qannoubine and the Cedars of Tannourine – stay tuned for more details, we had loads of BBQs, I enjoyed taking snapshots of people’s faces and expressions, we cooked healthy meals like this strawberry salad, and tried Liza’s restaurant and the newly opened La Creperie (stay tuned for more details as well) which I had never gone to before.
This month, I also have plans. Here they are.
Breadonbutter’s May Bucket list
- Go camping, enjoy the stars and great talks with friends “à la belle étoile”
- Discover more local produces and research the organic food mania more
- Discover “new food”, i.e. not only limit myself to ingredients I have always known but discover new twists and combinations
- Plan a getaway in Lebanon, aiming to discover more of that country of ours
- Start making Breadonbutter videos that you’ll be able to watch on the Breadonbutter Youtube channel
- Make our own ingredients at home (like spicy olive oil , nine spices and caramel)
- Watch more sunsets as you get to make wishes and it makes you happy
- Discover new Design brands for the home like ferm living
- Work out more (I’m currently obsessed with Blogilates and Tabata workouts)
- Uncover the different recipes and combinations that can be made with coffee beans
- Collaborate more with other fellow bloggers
- Finish Haruki Murakami’s Colorless Tsukuru Tazaki and his years of pilgrimage!
- Try and make ice cream. Oh, and homemade bread!
- Meet at least 2 new fascinating persons
- Find 1 hidden gem that the crowd hasn’t consumed yet
So cheers to May! 😀
Any goals you’d like to share?
and don’t forget to tag us if you try our recipes and tips #breadonbutter
I constantly hear about Prune Bistro from friends and family. Their feedback is always positive but I’d never had the chance to try it until yesterday. Sarah, SerVme‘s co-founder, called me to join her for lunch at Prune where an event called Meet the Chefs is being held every Tuesday of the month. Yesterday was Chef Karim Bibi’s turn to cook at Prune. I was happy to hear I’d be trying out his food as I had the chance to take a class with Karim last summer at Kitchen Lab for a friend’s bachelor party.
Karim Bibi’s story is inspiring. After working for more than 10 years in the Advertising and Marketing industry, the Chef decided to change careers and switch to the culinary sector. He thus moved to New York City and studied at the International Culinary Center. His philosophy is simple: passion for cooking and love for great ingredients.
Our lunch experience yesterday was warm and inviting. The atmosphere of the restaurant screamed of joie de vivre and conviviality. A glass of wine and tasty food kept coming at us. Here’s the entire menu:
Oven Broiled Prawns with lemon zest breadcrumbs
Seared Mushroom Caps
Poached Monkfish with saffron risotto
Grilled Tri-tip with brandy sauce and winter vegetables
Chocolate Decadence Cake
The Wine I had was a Red Caprice D’Antoine, Vallée du Rhone 2011. Sarah had the White Chai de bordes, Blanc Bordeaux 2012.
What I loved the most about this experience is that we got to keep the menu booklet which contained all of the recipes! I will be trying that chocolate decadent cake really soon and sharing it with you. Meanwhile, here’s the recipe. The trick I think is in the chocolate Karim used, and I was intrigued by the use of sour cream. Let me know if you try it before me.
Chocolate Decadence Cake by Karim Bibi
Ingredients (for 6 persons)
For the Cake
- 120 g unsalted butter, chopped
- 220 g brown sugar
- 2 eggs
- 240 g sour cream (room temperature)
- 1 tsp vanilla extract
- 225 g plain flour
- 75 g Dutch cocoa
- 0.5 tsp baking powder
For the Ganache
- 200 g dark chocolate, finely chopped
- 300 ml thickened cream
How to make it
- Make the ganache: Place the chocolate in a large heatproof bowl. Place the cream in a saucepan and bring to a simmer over medium heat. Pour the cream over the chocolate and stir until melted and combined. Divide the ganache between 2 bowls. Cover with plastic wrap. Refrigerate one bowl and leave the second bowl at room temperature.
- Preheat the oven to 16 degrees celsius.
- Make the cake: Place butter and sugar in a saucepan. Cook, stirring, over medium heat for 3 minutes or until the sugar dissolves and the butter is melted. Remove from heat and whisk in the eggs, sour cream and vanilla. Sift over with cocoa, baking powder and bicarbonate of soda, then whisk until smooth. Divide the batter between 2 pans and bake for 35 minutes or until a skewer comes out clean. Let them cool for 5 minutes.
- Remove the ganache from the fridge and stir until smooth, then spread over the top of one cake. Top it with the second cake and pour over the room temperature ganache.
In partnership with SerVme
The Holiday season has come and gone and Winter is clearly settling in. There was a time when this weather and period of the year would make me ache for long summer days. But I’ve started to actually embrace the winter months and come to love the rain and cold. I guess it’s because, as we grow and start achieving important life goals, the season doesn’t matter anymore. We learn how to appreciate the little things and we start developing sweet habits particular to each time of year.
Looking back to 2014, I can clearly identify those habits. In winter, fondue nights or evenings in by the chimney with wine and friends are my favorite. I also love winter sports and the weather is looking up this season! Spring is more for spending time outdoors and exploring great places while enjoying the perfect weather. Then comes Summer, which is mostly filled with long weekends by the beach, endless barbecues and weekday nights out. Fall is my favorite. The weather starts cooling off, the atmosphere gets softer, routines start settling in again and we all look forward to the most wonderful time of the year full of people we love and emotions.
Despite the fact that my most wonderful time of the year saw something unexpected happen in 2014 (the main reason why I’ve been away for the last 10 days), I choose to continue on being positive and move on with the same spirit I’ve always had: an upbeat perspective on life. That’s the only thing that keeps you going.
Looking forward to 2015, we have tons of things planned and everything will be shared on Breadonbutter of course! Get ready for delicious recipes, exciting travel tips and ideas, and much more. Also, the Breadonbutter community keeps on growing, with exciting collaborations and guests. As of Monday, stay tuned, keep reading and get inspired! 🙂
This past summer, I had the pleasure to experiment the Lurpak Cook’s Range products right before their launch! 🙂 So during the next few weeks, I’ll be sharing all 10 recipes with you while at the same time demonstrating the use of each Cook’s Range product. There are 5 products, each made for specific recipes.
The first one I’m presenting today is the Clarified Butter. It’s basically 100% pure concentrated Lurpak butter. It has a rich intense taste and allows you to cook at really high temperatures, searing and locking in flavors. For storage, the Clarified Butter must be stored at room temperature, then kept refrigerated once opened. It has a shelf life of 9 months in the Middle East and 6 months in the UK.
A recipe you can make with this product is this Rice and Goat’s Cheese Cakes recipe. I found it to be a great dish to serve when you’re hosting a dinner party and you’re out of ideas. I hope you enjoy it! 🙂
Rice and goat’s cheese cakes (for 16): Preparation: 20 minutes – Cooking time: 30 minutes
- 2 cups jasmine rice
- 100 g grated mozzarella cheese
- 200 grams goats cheese
- Rosemary leaves, chopped
- 1 cup plain flour
- 3 eggs, lightly beaten
- 2 cups breadcrumbs
- Clarified butter (for cooking the cakes)
- 5 cup olive oil
- 3 garlic cloves, finely chopped
- Basil leaves
- 1 teaspoon cumin powder
- Cook the rice: bring 1 liter of water and rice to the boil, reduce heat to low, cover and cook for 10 minutes until water is absorbed.
- In a bowl, combine mozzarella, half of the goats cheese and rosemary and add the rice to the mix. Mix until combined and the cheeses have melted. Season with salt and place in the fridge 10 minutes to cool down
- Divide the mixture into 16 patties. Cut the remaining goats cheese into cubes and place one cube inside each patty and roll the mixture around it
- In 3 different bowls, place: the flour, the slightly beaten eggs and the breadcrumbs
- In turn, dip the patties into the flour, then into the eggs and coat with the breadcrumbs
- Make the basil oil: Combine garlic cloves, basil leaves, cumin powder and olive oil in a food processor and crush them all together. Set aside
- In a pan, add the clarified butter and fry each patty on each side until golden
- Transfer to a dish covered with paper towel
- Serve with basil oil
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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)
- 2 tablespoons olive oil
- 4 skinless, boneless chicken breasts
- a pinch of ground thyme
- 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
- 2 potatoes
- 1 coconut milk can
- 2 tablespoons of chive
- olive oilPrepare 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 side2-In a pot pour your lemon and orange juice then half of your coconut milk3-Wash your potatoes, put them in a pot with water and some salt, and boil them for 20-30 minutes4-Peal your mango and place it in a blender until it becomes a thick sauce5-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 consistency6-Pour some of this sauce on your chicken breasts and lower the fire7-Take your potatoes, cut them in thick pieces and place them in the oven with some lemon and oil8-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.Ready to serve, bon appétit!
Dear Breadonbutter Readers,
Today, I’m packing swimsuits, shorts, dresses, flip flops and the likes because I’m going away for 2 weeks. It’s just a holiday and I will be back on August 25th with new posts, new ideas for the home, new recipes and of course, travel guides! I’ll tell you all about Italy and Croatia once I’m back. Thank you all for reading and following me and I promise you more of life’s colors when I’m back.
Lately, the situation in our region has been tough. I haven’t mentioned it and continued sharing bright things instead just to get your minds off everything. I believe we all need it in these difficult times. Of course, we all pray for things to get better and all that’s left is our hope that it will.
I will be with you again soon but meanwhile, I thought I’d compile a selection of links to previous posts in case you seek some breadonbutter during these 2 weeks.
Travel: 16 reasons why travel is good for you, Summer travel playlist, Backpacking through Sri lanka, A day in Rome, Yet another side of London town, Istanbul: to the city, World food: Barcelona, A food story: a day in Zahle
Breadonbutter guests: Guest chef Jean Fares’ ultimate lamb chops and their compote, The Veggie diaries: happiness with a pinch of nostalgia, The world is his oyster, Mateus’ awesome beef and coffee stew, Guest chef Khater’s fig jam and brie crispy shells, Guest chef Jean Fares’ veau blanc au miel
Breadonbutter’s feature in The Carton’s Asrouniyeh issue: Who’s jam is it anyway?