Recipes 0 comments on Healthy Banana Cake

Healthy Banana Cake

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. Continue Reading “Healthy Banana Cake”

Recipes, Sweet 0 comments on The Easiest Apple Cinnamon Cake You Can Make

The Easiest Apple Cinnamon Cake You Can Make

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. Continue Reading “The Easiest Apple Cinnamon Cake You Can Make”

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 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 😉

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Fadsfood 0 comments on Fadsfood’s Weekly Picks: Lebanese Breakfast, Lunch and Dinner

Fadsfood’s Weekly Picks: Lebanese Breakfast, Lunch and Dinner

Never eat alone. Always share what you eat. There is no bigger pleasure in life than giving.

– Fadsfood

This week, Fadsfood’s picks are all about Lebanese meals! Scroll down for 3 amazing recommendations of breakfast, lunch and dinner. Also, they’re all healthy! Check it out and follow Fadsfood on instagram for mouthwatering pictures and food inspiration: @fadsfood.

Here are this week’s Lebanese picks

Breakfast at Mayouli – Batroun, Lebanon

lebanese | breadonbutter
Breakfast in nature

Lunch at Babel Sur Mer – Amchit, Lebanon

lebanese | breadonbutter
Excellent #Food and #Service at#babelsurmer #lebanesefood#lebanesefoodies #Amchit #Lebanon#Fadsfood

Dinner at Studio 43 – Mar Mikhael, Beirut, Lebanon

lebanese | breadonbutter
The Healthiest #Buffet@studiobeirutlb #MarMkhayel #Beirut#Fadsfood

Where do you go for a good Lebanese meal? 

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

Breakfast Series, Home & Kitchen, Product of the Week, Recipes 0 comments on Product of The Week: Natural Maple Syrup (With Healthy Pancake Recipe)

Product of The Week: Natural Maple Syrup (With Healthy Pancake Recipe)

Growing up, most of us had the only notion of maple syrup as being the ‘Aunt Jemima‘ one that we used to pour endlessly between each fat pancake on happy Saturday mornings. I’m okay with Aunt Jemima-ing pancakes from time to time (even though I do it very rarely), but now that we’re all grown up and are very careful about what we eat and the ingredients we use, we mostly prefer pure and natural sweeteners. Here lies the big difference between the fun maple syrup we used to have and the healthier option that is more natural than artificial sugar.

Natural maple syrup is extracted from trees and it is largely produced in Canada (Quebec, to be more specific). Apart from being had with pancakes, waffles, porridge, and pain perdu (click here for our legendary pain perdu recipe), natural maple syrup can be used as a natural sweetener in cakes or other baked goods. It is full of manganese and zinc, two very important antioxidants and optimal immune system functioning.

Grant it, it costs more than the artificial maple syrups at the supermarket, but isn’t our health worth it? We’re increasingly being exposed to new technologies and chemicals. It is therefore becoming an absolute must we pay attention to everything that enters our body.

Natural Maple Syrup | Breadonbutter

You can find pure maple syrup at New Earth Store in Ashrafieh and in the organic sections of most large supermarkets in Lebanon. I loved the Buckwud brand.

Pure from tree to table

Here’s a healthy flour-less and lactose-free breakfast recipe on which you can freely pour pure maple syrup. It was given to us by a good friend who’s lactose and gluten intolerant but finds a way to continue eating the food she likes by solely replacing ingredients.

Natural Maple Syrup Healthy Pancakes

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!

Natural Maple Syrup | Breadonbutter

 What do you think?

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and HERE to get your daily Breadonbutter news on FACEBOOK

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Food, Recipes 1 comment on Fruits in Season: Mulberries or ” Toot” Three-Ways

Fruits in Season: Mulberries or ” Toot” Three-Ways

I don’t really know why, but there’s something comforting about going to the market only to find fruits and vegetables that are newly in season. It must be because I’m a person who embraces change and who’s always ready to move on to the next step, refusing to sink into the same routine for too long. Little changes are thus welcomed, an example being cooking or baking with fresh fruits and vegetables.

One fruit in season this month is the Mulberry fruit or “Toot”. Mulberries are full of benefits. Packed with all kinds of vitamins and iron, they give your body energy and good health. They have the power to prevent a number of diseases and health problems, so next time you’re in the supermarket, don’t think twice and get that pack of mulberries. If you happen to live or work in Ashrafieh, you can also buy your mulberries from a man who gets them everyday from Tyre and sells them in front of Supermarket Ashrafieh.

Here are 3 ways to have mulberries:

1) As they are, or with yogurt as an afternoon snack.

mulberries

2) In your morning or afternoon smoothie. You can find a delicious Mulberry Smoothie recipe here.

mulberries | breadonbutter

3) In you pancakes, replace the blueberries with mulberries. Refer to recipe #1 of this post.

breakfast | breadonbutter

Any other ways to have mulberries? I’d love to hear!

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and HERE to get your daily Breadonbutter news on FACEBOOK

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

Parties & Happenings, Recipes 0 comments on The Perfect Breakfast Menu

The Perfect Breakfast Menu

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

breakfast | breadonbutter

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 

breakfast | breadonbutter

Potato flowers:

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
  • Oregano
  • 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!

Bacon Flowers:

Go through the same steps as the potato flowers, replacing the potatoes with bacon.

breakfast | breadonbutter breakfast | breadonbutter

Recipe #3: Eggs – Poached, Half-boiled (runny) or sunny-side up

Use the diagram at the end of this article for different ways to boil an egg, and this recipe for poached eggs.

breakfast | breadonbutter

Accompaniments

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 🙂

breakfast | breadonbutter breakfast | breadonbutter

 So who’s in for brunch this Saturday? 😉

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and don’t forget to tag us if you try out our recipes!

Breadonbutter Guests, Guest Chefs, Recipes 2 comments on Simit: The Middle Eastern Pretzel

Simit: The Middle Eastern Pretzel

The same way we have Arabic bread, French Baguette, English toast or any type of bread on our tables for breakfast, lunch or dinner, the Turks have Simit. It looks like a pretzel or kaak, tastes like a bagel or any of the above types combined, and it goes with everything. You can also give it any style you’d like. You can cut it in half and fill it with toppings of your choice or have it with any dish.

Until recently, I never thought it could be easily made at home. But luckily, our beloved guest chef Jean Fares succeeded!

So here’s what you’ll need:

– 1 pinch of Sugar

– 3 teaspoons of Dried Yeast

– 3.5 cups of All-Purpose Flour

– 1.5 teaspoons of Sea Salt

– 2/3 a cup pf Pekmez (also known as Grape Molasses)

– 1.5 cups of Sesame Seeds (not roasted)

How to make them:

1) In a small bowl, combine sugar and 1/4 cup of lukewarm water, then add the yeast on top. Let it rest for about 5 to 7 minutes or until it looks like foam (see picture below). Once it’s foamy, add 1.25 cups of lukewarm water on top

yeast IMG_7897

2) In a bigger bowll, mix the flour and salt and top them with the yeast mixture above

3) Mix until you get a rough dough then knead it on a floured surface until it is smooth and elastic. Roll the dough into a ball and coat it with a bit of olive oil. Then, cover it well and place it in a warm place for about an hour or until it has doubled in size

IMG_7903 IMG_7919

4) When the dough has doubled, take it out of the bowl and flatten in on a surface, then divide it into 6 even pieces (also rolled into balls)

IMG_7926

5) Work to make each ball into a large rope, then tie the two ends together and turn them on themselves like you would do with a real rope then join the 2 ends together to make a circle (pictures below)

IMG_7928 IMG_7929

6) In another bowl, mix the pekmez with a 1/3 cup of water (normal temperature)

7) Dip each circle into the pekmez and water mixture, drain then roll them in a plate full of sesame seeds

IMG_7930

IMG_7933

8) Place them all on a baking sheet and in the oven (preheated at 200 degrees celsius) for about 15 minutes or until golden and cooked (insert toothpick to check)

IMG_7939 IMG_7940 IMG_7951

Enjoy while they’re still hot and place the leftovers in the fridge! 🙂

 

 

 

Recipes 3 comments on The One With All the Strawberry Jam

The One With All the Strawberry Jam

It all started when we wanted to make simit (the tasty turkish version of a pretzel and or Lebanese “kaak”- that I’ll be writing the recipe of, soon). We were at the supermarket, getting all the ingredients for a marathon afternoon of cooking and baking, when I saw the jams and reached to get the strawberry flavor. That’s when it occurred to us to make our OWN JAM. It couldn’t be that hard, we’ll just research it a bit and ask around. And so we did! We bought the basic ingredients to make it as naturally flavored as possible and gave it a go. And it was awesome.

Here’s what you’ll need:

– Strawberries
– Sugar
– Lemon juice
How to make it:
1) Wash your strawberries and mash them in a big bowl. Measure how many cups the mashed strawberries make and match the same quantity of sugar.
Also, place 3 small porcelain bowls or plates in the freezer (you’ll know why in a few steps).

2) In a big boiler casserole, place all of the ingredients (mashed strawberries, sugar and just 2 tablespoons of lemon juice) and heat on low fire until the sugar dissolves (that is, until you can no longer hear and feel the sugar when mixing with a wooden spoon).

 

3) When the sugar has dissolved, higher the heat and bring to a boil, while mixing often.

 

4) Lower the heat and simmer while mixing until it looks like it has the consistency of jam.

5) Here, you can test your jam by using the plates or bowls in the freezer mentioned in step 1. Just place 1 spoon of jam on the frozen plate and run your finger in the middle. If the jam stays separated, then it’s done. But if it tries to come together, then you still need to simmer it.

 

6) When done, pour the jam in sterilized jars (i.e. wash the jars with hot water before filling them with jam)

You won’t believe how happy it will make you to have your own homemade jam in your fridge! I’ll be making other flavors with time and sharing them, of course.

Make sure to tune in for the simit recipe very soon!

 

Recipes 0 comments on Happiness is in a Sticky Orange Cake

Happiness is in a Sticky Orange Cake

Whenever I think of an orange cake, it takes me right back to my childhood when we used to gather for birthdays of each and every family member that could exist; sisters, brothers, cousins, uncles, aunts, grandparents, parents, you name it! And the sticky orange cake was there every time, with fresh oranges and candles on top. It was THE happy cake. So 2 nights ago, we tried to bring it back, and it was as tasty as I can remember!

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!

Recipes 0 comments on Cooking With Kids – Easy Chocolate Crepes

Cooking With Kids – Easy Chocolate Crepes

During long vacations and on weekends, your kids or, in my case, little cousins, are often at home and you wonder what to do to amuse them. Our Breadonbutter guest chef, Jean Fares, always seems to make his magical sentence work – “how about we make some crepes?”. It works like a charm and it’s not a lot of effort, doesn’t mess up the kitchen and leaves them happy for at least 45 minutes, not counting the crepe flips in the air.
What you’ll need is:
– 250 grams of Flour
– 3 Eggs
– 0.5 liters of Milk
– 2 tablespoons of Sugar
– 1 tablespoon of cooking oil
– A pinch of Salt
How to make it:
– In a bowl, pour the flour and make a hole in it
– Break the eggs in the hole
– Mix while at the same time pouring the milk on top
– Add the salt, sugar and oil
– Mix well
You can either start making your crepes right away, or, if you have time, let the mix rest for a maximum of 15 minutes.
That day, we only made Nutella crepes (adding a bit of cognac for grown-ups). But you can also make plain ones and let the children add whatever they want to it, ranging from sugar, to jam or even jam and yellow cheese (which I sometimes prefer to Nutella).
And you’ve got yourself a happy kid!