When in the mood for something sweet, I can’t even allow myself to think about having something else than 10 g of dark chocolate or a fruit. See, I’ve become accustomed to a generally healthy lifestyle. Milk chocolate bars and potato chips have been out of my vocabulary for years now – except for my pregnancy cravings which I have, thank God, grown out of. But sometimes, a fruit or a tiny piece of dark chocolate just don’t cut it. That’s when a homemade dry cake comes to mind.
Lately, the country’s agricultural economy has been suffering. We’ve been cultivating amazing produce when it comes to fruits and vegetables and farmers are now capable of exporting their goods and therefore make our economy better. What I understood is that things are apparently not working properly to encourage and allow those farmers to export their goods and expand, or even sell locally due to all imported goods we get. I don’t know the story very well, but I know we – the Lebanese people – have been encouraging the production of our apples for over a month now. Every Lebanese person I know has cartons and cartons of apples at home. Apple pies, apple cakes and apple crumbles are THE go-to desserts this fall.
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
- 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? 😉
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
- Slice the bread in half and grill them until crunchy.
- In a bowl, crush the avocado with a fork, then add the lemon juice, olive oil, ginger powder, and salt, and mix until combined.
- Spread the avocado on the bread, place the tomatoes then the basil on top and sprinkle with chili flakes.
Enjoy the flavors 😉
Don’t forget to tag us if you try our recipes and tips: #breadonbutter
It’s only Tuesday but with this weather, the weekend is already on my mind. There’s nothing more pleasing than waking up on Saturday to the smell of a freshly prepared breakfast. Whether you’re having a meal with family members, alone with your significant other or hosting a big brunch at home, here’s a great menu to put together. Most recipes are not complicated and can be prepared in advance. It’s all about a nice combination of easy breakfast dishes with fresh juices, coffee and tea.
On this breakfast menu: Blueberry pancakes, Potato and Bacon Egg flowers, all kinds of eggs and accompaniments.
Recipe #1: Blueberry Pancakes
Make the pancake mix (for 2 persons):
In a bowl, mix 1 cup of flour, 1 egg, 1 Tbsp of sugar, and 1 Tbsp of baking powder, adding milk until the mixture is watery but still thick.
Make the pancakes:
In a greased pan, add a spoonful of pancake mix and top with 4 to 5 blueberries. Flip on the side of the blueberries and transfer to the serving dish. Top with maple syrup and enjoy!
Recipe #2: Potato Egg and Bacon Egg Flower, by our Designer Cook Maria
Ingredients (for 3 potato flowers)
- 1 potato
- 4 medium mushrooms
- 3 eggs
- Bread of your choice
- Shredded mozzarella cheese
- Shredded parmesan cheese
- Shredded gruyere cheese
- A pinch of salt
- White pepper
- Olive oil
Wash you potatoes, slice them then boil them for about 10 minutes with some salt and olive oil.
Dice the mushrooms and cook them in olive oil with just a bit of garlic and salt, until brownish.
Cut the bread into round pieces and fit them in greased ramekins .
Place the potato slices around the bread (resembling flower petals). Top with a mix of shredded cheese, mushrooms, salt, then cheese again. Break the egg on top, add salt and pepper, and place in a preheated oven for about 20 minutes (keep watching).
When the egg flower is baked, sprinkle with oregano and serve!
Go through the same steps as the potato flowers, replacing the potatoes with bacon.
Recipe #3: Eggs – Poached, Half-boiled (runny) or sunny-side up
Blood Orange juice (or normal oranges if it’s not the season), Fruits (Raspberries, Blueberries, Blackberries, Bananas, Kiwi, etc.), Coffee, Tea, Peanut butter, honey, jam (recipe here in case you wish to make your own), and a generous big loaf of bread 🙂
So who’s in for brunch this Saturday? 😉
and don’t forget to tag us if you try out our recipes!
Here’s what you’ll need:
For the Cake:
– 4 Eggs
– 220 grams Sugar
– 150 grams All-Purpose Flour
– 1 teaspoon Baking Powder
– 150 grams melted Butter
– 120 grams Almond Powder
– 1 teaspoon of Lemon Zest
For the Syrup:
– 225 grams Sugar
– 125 ml Water
– 2 Oranges, thinly sliced
How to make it:
1) Preheat the oven to 160 degrees Celsius
2) Make the Syrup:
Put the sugar and water in a saucepan and heat on low fire until the sugar dissolves
Add the orange slices and simmer for 10 to 15 minutes
Remove from fire and drain, preserving the syrup and putting them both aside
3) In a mixer bowl, beat the eggs and sugar for 8 to 10 minutes for the mixture to become very pale and triple in volume
4) On top of the mixture, sift the flour and the baking powder, then mix delicately with a spoon while raising the dough to keep air in the mixture
5) Add the butter, the almond powder and the lemon zest and mix again (with a spoon)
6) Prepare your mold with a baking sheet and press the sliced oranges at the bottom and on the sides, pressing gently so they don’t come off
7) Pour in the mixture and place in the oven for around 30 minutes or until a stick comes out clean
8) Take out of the oven, let it cool for about 10 minutes then turn the cake over and pour some syrup on top
Keep the rest of the syrup in case someone wants to add some more
Voila! 🙂 Happiness!