Recipes 0 comments on How To Make An Irresistible Spaghetti Bolognese

How To Make An Irresistible Spaghetti Bolognese

I don’t know if some of you can relate, but some dishes get me confused as to how I will be serving them and how I prefer to eat them. With or without cheese on top? Do I melt the cheese before or put it on top as a final touch and enjoy a stronger taste? Do I mix the caramelized onions in or do I just let them add a crispy taste with each bite? So confusing, don’t you think? Continue Reading “How To Make An Irresistible Spaghetti Bolognese”

Opinion 0 comments on Cook Like No One is Watching

Cook Like No One is Watching

It is particularly hard to work in an environment that doesn’t resemble you. Even though you still find colleagues with whom you develop affinities and become friends, the environment can still be bad for you. It usually is a bad environment when you feel like you don’t belong or like it doesn’t reflect your personality. Continue Reading “Cook Like No One is Watching”

Uncategorized 0 comments on The Benefits of Green Garlic

The Benefits of Green Garlic

Back in London last month, we discovered lots of new ingredients. Food markets are something to see in that city and we were in our own little paradise. When we went to Borough Market, Jean was in the lala land of fruits and vegetables. Among the amazing ingredients on display, was green garlic. We came out of there wishing we had this amazing selection back at home and daydreaming about the dishes we could cook.

We came back to Beirut our heads full of ideas and the willingness to make it happen. That’s when Jean went exploring the selection of fruits and vegetables our country offers and found green garlic!

Before that trip to London, I wasn’t aware of all the benefits of green garlic. So I did some research and it turns out it is full of virtues. It looks like spring onions as green garlic is a younger form of garlic that is collected before the cloves form and mature. I love the taste it gives to food and frankly, I’m starting to get addicted. So here are the most important benefits of green garlic:

  1.  It’s great for the health. It basically boosts your immune system by increasing defense mechanisms. It’s rich in iron and fights all kinds of infections and inflammations. It prevents heart disease and keeps cholesterol levels at their best.
  2. It’s full of flavor thus perfect for cooking. You can stir-fry it or easily use it raw in salads and other entrees. You can also crush it and make it into a paste, then use it in pasta sauces or even in soups.
  3. Its smell and taste are truly delicious – as opposed to normal garlic that can sometimes be heavy and annoying to the stomach.
  4. It’s easier to chop than normal garlic. You won’t have to think twice about adding garlic to your dish if you’re feeling lazy.
  5. It’s as good as ginger for weight loss. It helps with the reduction of body fat as it has a high fat-burning effect (combined with healthy eating and exercise of course – don’t go thinking an unhealthy diet full of garlic will make you slim down now 😉 ).

That’s about it! For now at least 🙂 Anything you might want to add?

 

Opinion 1 comment on The Perks of Cooking In Group

The Perks of Cooking In Group

In the world of Therapy, cooking and having a positive entourage have always been recommended to boost serotonin levels and increase relaxation and happiness. Over time, I have found that baking cakes have the superpower of calming me down, bringing me to impressive levels of serenity – something I didn’t know I was capable of, being the anxious person I am.

cooking in group | breadonbutter

In the past year, I was lucky to make new friends who love cooking and food as much as I do. Since I’m prone to sharing my recipes and not greedily keep them in a secret notebook, I’ve engaged in a new venture: gathering people around our stove. I find it so much fun and gratifying to have friends over with their favorite ingredients and recipes to cook all together and learn from each other. Laughs are also guaranteed!

cooking in group | breadonbutter

Based on these good times and on the atmosphere of family meals and children wandering around the cook in the kitchen to learn and get a taste of what’s cooking, we had our first cook-off not long ago. Hisham from Cookin5m2, Sarah who owns Dulce n’ Banana, Maya who writes Playing With Fashion, Betty who’s the great photographer behind BetKet Photography, Sleiman who’s the one behind K-frame, and of course my husband and favorite Chef Jean, were all here to lend a hand in a meal we all had together. Hisham made a delicious chicken pot pie, Sarah made a special apple crumble and we all worked to concoct entrees of all flavors and genres.

cooking in group | breadonbutter

Food has a lot of meaning. Whether it’s culturally, ethnically, or religiously, it brings people together. Baking, cooking a meal, shopping for the food and certainly sitting down together and socializing is a pure pleasure of life.

Cook-offs are not only meant to give a chance to meet new people, but also to discover food and ingredients that people might not have come across before. Also, everyone can leave with leftovers and a new recipe.

In the future, I’d love to bring experienced winemakers, brewers, bakers, butchers, etc. to teach others tricks and techniques.

The main focus of cooking in group is on socializing, learning to cook and to cook together, learning about new ingredients and types of food, maybe even how to shop for food before learning how to cook it.

The cook-off affected all of our moods positively. Having this meal gave us greater satisfaction because we cooked it together.

Cooking has therapeutic value physically, cognitively, socially and intrapersonally. Physically, cooking requires good movement in shoulders, fingers, wrists, elbow, neck, as well as good overall balance. Adequate muscle strength is needed in upper limbs for lifting, mixing, cutting and chopping. Furthermore, sensory awareness is important in considering safety while dealing with hot and sharp objects.

This is the therapeutic value noted by the University of Alberta.

Here are more photos of our cook-off if you’d like to see. There will be other cook-offs organized so if you wish to participate, all you have to do is send an email to: breadonbutterblog@gmail.com ! 🙂

cooking in group | breadonbutter cooking in group | breadonbutter cooking in group | breadonbutter cooking in group | breadonbutter cooking in group | breadonbutter cooking in group | breadonbutter cooking in group | breadonbutter cooking in group | breadonbutter cooking in group | breadonbutter cooking in group | breadonbutter cooking in group | breadonbutter cooking in group | breadonbutter

Photos were all taken by the great Betty from BetKet Photography.

Dining table and chairs from Dfouny Technotel  – available for rent

cooking in group | 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

Recipes 2 comments on Healthy Beef Stroganoff

Healthy Beef Stroganoff

Mother’s Day is fast approaching so it got me thinking about the kind of food my mom cooks at home. The first thing that pops into mind is her famous beef stroganoff. She knows how much I love it and surprises me with it when I’m having the worst days and pop by for a visit. I can smell it when I enter their house and it just makes the happiest girl!

Today, I was lucky to have lunch at home. Since everyone, including my mom, was busy, I decided to make myself a healthy version of beef stroganoff. I had some serious doubts at first since I decided to use yogurt instead of cream, but it turned out to be delicious and guilt-free 🙂 Here’s the recipe.

Healthy Beef Stroganoff

What you’ll need (for 2 persons)

  • 2 Tbsp canola oil
  • 1 onion, diced
  • 500 g lean beef, sliced
  • 8 medium fresh white mushrooms, sliced
  • 500 g fat free plain yogurt
  • 1 tsp corn flour
  • 1 cup hot water
  • 1 tsp dijon mustard
  • 1 tsp tomato paste
  • 1/2 cup red or white wine
  • Chili powder, to taste
  • Salt and pepper, to taste

How to make it

  1. Melt the corn flour in the warm water and set aside.
  2. In a large pot, heat the canola oil (on low heat).
  3. Add the diced onions, beef and sliced mushrooms. Toss until the meat is cooked while seasoning with salt and pepper, then set aside in a bowl or plate.
  4. In the same pot, add the yogurt and melted corn flour and stir until it thickens.
  5. Add the beef mixture, season with salt and pepper, and stir for 30 seconds.
  6. Add the mustard and tomato paste and mix until combined.
  7. Season with more pepper and chili powder, add the wine, and stir until you obtain the preferred thickness.
  8. Bring to the boil then let it simmer for 2 minutes and turn off the heat.

And you’re done! You can choose to have it with brown rice or a fresh green salad (that’s if you want to cut carbs on that specific day).

healthy beef stroganoff | breadonbutter

healthy beef stroganoff | breadonbutter

Bon Appetit! 😉

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

Things To Do, Watch 0 comments on BURNT

BURNT

Last night, we were all invited by Zomato to the Beirut Premier of the long-awaited movie BURNT in City Center’s VOX cinema.

BURNT is a comedy-drama starring Bradley Cooper, Sienna Miller, Omar Sy, Daniel Bruhl, Matthew Rhys, Alicia Vikander, Uma Thurman and Emma Thompson. I absolutely love each of these actors and it was a delight to watch them all in roles of cooks, Chefs, Critics and Psychoanalysts.

In the movie, Adam Jones plays the role of a famous Chef who lost his restaurant because of drugs and unpredictable behavior. When he tries to rebuild his life in London in the hope of gaining his third Michelin Stars, we witness his ups and downs along with his mouthwatering dishes.

I found the movie a bit too long for the plot but for those of us who appreciate cooking techniques, it passed by like a breeze.

BURNT is out on the 30th of October in all cinemas so make sure to watch it if you’re a true foodie! Here’s the trailer if you’d like a preview.

Will you watch it?

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

Recipes 0 comments on Pesto Bruschetta

Pesto Bruschetta

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

Interviews 0 comments on The Day We Met Chef Greg Maalouf

The Day We Met Chef Greg Maalouf

A few weeks ago, we had the pleasure to attend a lunch at Mymouné (a Lebanese brand of all-natural specialties) in Ain el Kabou, Lebanon to celebrate their 25th anniversary. Apart from the wonderful ambiance and setting, the food was really excellent. The reason for this is that everything was cooked by Michelin-starred Chef Greg Malouf using Mymouné products. From the rose petals infused yogurt to the delicious shawarma, passing by a delicious freekeh, that day kept our tummies busy. The highlight of the day was when we actually got to meet Greg Malouf and have a little chat. He then happily agreed to answer some of my questions about his life and background.

greg malouf | breadonbutter

Greg Malouf is a Lebanese Chef born in Melbourne that was honored with a Michelin Star. He is widely known for his Middle Eastern cuisine and opened his own restaurant, Clé Dubai, last year.

I hope you enjoy reading as much as we did! Here goes.

About Greg – I’m an Australian boy, through and through, but I was raised in a Lebanese family and my earliest memories are of my mum’s kitchen, and of being surrounded by women – my mum and grandmothers, aunties, cousins and family friends – all pinching my cheeks and urging me ‘Yallah! Tekkel’, as they thrust a stuffed vine leaf or sweet cookie into my chubby hand. Is it any wonder I became a chef?

During my training and early years in restaurants, the last thing I wanted to do was cook mum’s food, and I spent many years working in Europe and Asia honing my skills and expanding my repertoire. But I found that as time went by I was thinking more and more about those favourite dishes from my childhood: of stuffed eggplants and home-made tabbouleh, of creamy yoghurt cheese and smoky baba ghanoush, and my all-time favourite, kibbeh nayeh, a sort of lamb tartare, mixed with cracked wheat and spices.

I returned to Melbourne in the early 1990s, a time when Middle Eastern food was limited to the odd traditional Lebanese banquet-style restaurant or greasy kebabs and watery tabbouleh from grubby Lebanese takeaway shops. I was still relatively young and energetic and I had a crazy dream of recreating the flavours of my childhood in my own style of Middle Eastern restaurant: not traditional Lebanese dishes, but rather food which captures the essence of the Middle East and expresses it in the best western tradition.

How Greg knew he wanted to be a Chef – It was through sheer appetite and love of the family’s generosity and nurturing that drove me to my life’s work. I have a vague memory of mixing bathroom products whilst bathing as a kid. I guess that was my first interpretation of hummus.

How Greg gets inspired – Childhood memories of my Lebanese upbringing and travels through the Middle East are a major creative sources of inspiration. Lebanese cooking is essentially home cooking, so it doesn’t really require much in the way of tricky techniques. Dishes are handed down through generations and like every home cook it’s important to learn patience, too, as some of the very best Middle Eastern dishes take time (slow-cooked braises and tagines) and care (stuffed vegetables or pastries) to prepare.

His favorite ingredient – Too many to choose from, but yoghurt stands out as a favorite not only to cook with but to consume!

What makes a dish special to him – I have tried to forge a unique style of cooking that captures the essence of the Middle East and that is presented with a signature contemporary flair. Ingredients such as sumac, pomegranate molasses, preserved lemons, orange blossom water, haloumi and kataifi pastry, and spice blends such as ras al hanout and za’atar are the currency of their menus (and are sprinkled through more mainstream restaurant, bistro and café menus across the cities of Australia and, increasingly, the world). The dishes they appear in are exotic and Middle Eastern but vibrant, modern and Australian at the same time. For example, I might serve Egyptian eggs with bastourma and fennel salad; warm smoked ox tongue salad with fava beans, feta and coriander à la Greque; golden ras al hanout lentil and pumpkin soup with grilled scampi; and his own Rose of Damascus — layers of honeyed crisp filo with Turkish delight ice cream and toffeed strawberries.

About his favorite city – I love Melbourne. It’s where I grew up. Restaurants, cafes, bars and eateries are very much hidden so it’s really a haven for locals. Elegant, sophisticated and non-elitist can best describe the food scene.

I’m also in love with Beirut. I’ve been back many times and just feel the city has so many more things that are waiting to be discovered. I love to explore, to get lost in its narrow streets, and to assure myself that I am on the right path with Lebanese food culture.

His favorite book – Favourite cookbook: Claudia Roden inspired so many generations as her knowledge of Middle Eastern cooking is legendary she’s a true historian. She is Egyptian but spent much of her student life in Paris. She has written many wonderful books – some about recipes from her mother’s kitchen, and others tracing the history of dishes across time and geographies. A Book of Middle Eastern Food, published in the late 1960s is a classic, and since then I have read many of her other books and really come to admire her and her authentic and grounded approach to food. She inspires me – her traditional recipes evoke wonderful childhood memories for me.

 Secret hobbies aside from cooking – Music – classical, alternative & jazz. Design – crockery, fabric, prints & jewelry

About what he does during his free time – There’s not a lot of free time as I’m still very active in the kitchen. As it happens, I work many days straight and tend to head to the airport for a 3-4 day trip to a neighboring country.

About comfort food and guilty pleasures –  Any type of kibbeh, even if it’s leftovers from a previous meal. Guilty pleasure moves into the more elaborate as I have cholesterol issues cheese, especially white mould triple cream, terrines and pâté’s.

His favorite Lebanese dish – Warab Enab – meat and rice stuffed vine leaves cooked on top of lamb neck chops with mint, lemon and garlic. And always with natural yoghurt.

His favorite town/city/village in Lebanon – Hamra for its street food, Ashrafiyeh for its classiness, Gemmeyze for its night life, clubs, bars and Restaurants and of course Mount Lebanon, the Bekaa valley, Zahle and Baalbek.

If you had to choose between Beirut, the Lebanese coast or the mountains, which one would you choose? – I’m a city boy and need the energy and vitality of Beirut.

 A perfect day – A wedding day or the birth of a child.

Here are some pictures of the Mymouné lunch.

greg malouf | breadonbutter greg malouf | breadonbutter greg malouf | breadonbutter greg malouf | breadonbutter greg malouf | breadonbutter

Thank you so much Chef! 🙂

You can click here for more information about Clé Dubai and here for Greg Malouf’s website, to be published soon.

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

Read 0 comments on April Foodie Book: Around The World in 120 Recipes

April Foodie Book: Around The World in 120 Recipes

There is no question about traveling the world being one of the ultimate forms of wealth in life. Having the chance to explore new countries and new cultures has become a need more than a luxury for our generation. Being a foodie makes it a thousand times more exciting and interesting, especially when you’re open to trying new flavors and spices and if unknown ingredients are not scary to you. A foodie traveler counts food as sights not to miss and eating it as an experience not to miss. Lists and lists of places to eat and street food to try are made and inserted into bucket lists, then followed to the letter. We then bring this richness back home as we try to reproduce those dishes that made our eyes shine and body content.

“I haven’t been everywhere, but it’s on my list”. Meanwhile, my sister gave us this beautiful gift at Christmas for us to explore the world from our kitchen.

Around The World in 120 Recipes, by Allegra McEvedy

recipes | breadonbutter

From a simple Peanut Butter Shake recipe, to the one of a Rabbit Lasagne, all the way to a Snail and Spinach Quiche, this book will give you everything from all tastes and cultures. If you have foodie and traveler in your blood, buy it now!

Carted around countries as a child with her historian father, Allegra McEvedy was encouraged to keep a diary, but it was clear before the age of ten that her daily descriptions contained only passing references to the cornucopia of culture she’d seen that day. Writing instead about the aspect of the holiday that interested her, she became fascinated by all the new foods she was seeing and eating. Years went by and what were once just diaries became her Food Diaries, a travelling chef’s notes of ingredients, dishes and all things cooking-related that made her eyes shine with excitement. Around the World in 120 Recipes is a cookbook like no other. Full of recipes for Allegra’s favourite meals eaten over nearly a quarter of a century of travelling, tasting and scribbling, this is a first-hand experience of the dishes she has enjoyed all over the world – from West Coast Ricotta Cake in San Francisco to Seafood Stew in Salvador, Slow-cooked Lamb in Marrakech to Artichokes with Polenta in Milan.

www.amazon.com

Here are some pages from the book that will make you want to get it right away. It comes with a handwritten message in the first pages and contains facts about every region’s food and cooking. I also found the introduction brilliant!

recipes | breadonbutter recipes | breadonbutter recipes | breadonbutter

Any thoughts? Do share your favorite foodie books in the comments!

  Click HERE to follow our foodie and travel journey on INSTAGRAM @breadonbutter_

Places, Travel 0 comments on Places: Meet the Chefs at Prune Beirut

Places: Meet the Chefs at Prune Beirut

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:

Appetizers

Oven Broiled Prawns with lemon zest breadcrumbs

prune beirut | breadonbutter

Seared Mushroom Caps

prune beirut | breadonbutter

Mains

Poached Monkfish with saffron risotto

prune beirut | breadonbutter

Grilled Tri-tip with brandy sauce and winter vegetables

prune beirut | breadonbutter

Desserts

Chocolate Decadence Cake

prune beirut | breadonbutter

Strawberry Shortcake

prune beirut | breadonbutter

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

  1. 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.
  2. Preheat the oven to 16 degrees celsius.
  3. 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.
  4. 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.
  5. Serve!

In partnership with SerVme

servme breadonbutter partnership | breadonbutter

Click HERE to follow our foodie and travel journey on INSTAGRAM @breadonbutter_ 🙂

Travel 1 comment on 8 Foods To Make Your Fireplace Gathering More Fun

8 Foods To Make Your Fireplace Gathering More Fun

Since we just recently got a new batch of snow on our Lebanese mountains, it’s time for a new fireplace edition. A few months ago, we presented you with the top fireplaces in Lebanon (link here). This time, it’s you fireplace owners’ turn. You’ve been given the benefit of a fireplace at home (or any weekend house), so use it wisely – cook in your chimney! It takes less time than a normal fire, it’s delicious, fun and romantic. Not only that, but it will also bring conviviality to your whole evening, making it less formal and bringing you and your guests to open up fun conversations while preparing the food.

So here are the top foods you can cook in your fireplace this February:

Potatoes

For this, you’ll need a small grill and garlic cloves (for garlic lovers). Just slice the potatoes thinly and place them on the grill alongside the garlic cloves. You’ll just love crushing the garlic on top of those thin slices of grilled potatoes.

Chestnuts

In an aluminum foil, place the chestnuts (as they are) and grill them until the skin starts to peel off. Enjoy removing the skin and eating away.

Hot dogs and sausages

Poke your sausage with a skewer, grill it to your preference, then put it in your sandwich with simple salsa.

Corn

Corn on the cob, topped with melted butter, pepper and chili powder 😉 Need I say more?

Roasted vegetables

Instead of bothering to make a salad with a dressing, just grill all kinds of vegetables on the fire and enjoy your five a day. Aubergines, zucchinis, peppers, you name it.

Melt cheese on a bread

Use a clean chimney scoop to place your favorite bread topped with your favorite cheese and let it melt away on the fire. Have it with wine of course (click here for more details).

Marshmallows

Marshmallows are typically put on a skewer and melted on the fire. But why not add a small twist to this by later on squeezing them between 2 biscuits?

A pot of stew

And last but not least, you can use your chimney to cook any kind of stew, but the casserole should be robust like one these Le Creuset dutch ovens.

Final note: Make sure you have a nice kind of bar for dips and sauces to go with the hot dogs, potatoes, corn, etc. This will make the whole evening complete.

Do you have a fireplace at home? Do you cook in it?

Happy weekend!  

Click HERE to follow our foodie and travel journey on INSTAGRAM @breadonbutter_ 🙂