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”

Recipes, Salad Series 1 comment on Salad Series: Easy Beef Salad For Weekdays

Salad Series: Easy Beef Salad For Weekdays

Last July and after two years of freelancing, I took the life-changing decision of going back to a full-time job. Naturally, I thought about all the possible consequences. Only one of them escaped me: weight-gain. The main reason I slightly gained weight once I started spending time in an office, was peer pressure. Those who know me well are aware of my unconscious and continuous fear of rejection. In a work environment, one must make a huge effort to fit in, make friends and have everyone on their side. Being the ambivert that I am, the only solution to me fitting in, is to be extremely nice. Needless to say this has consequences on its own.

I am not necessarily a candy person, but where I work, it’s apparently the thing. Instead of coffee breaks, they have candy breaks that involve munching on the most calorific chocolates and having ice cream or a nutella sandwich after lunch (depending on the season). These things don’t mean that much to me but getting weird stares when I said no added pressure to eat. That’s how I gained the extra weight that I’m working on getting rid of now. I simply learnt to say no and to stop pleasing people.

So it’s been 3 weeks and my packed lunches mostly consist of protein salads. This beef salad, which literally takes 10 minutes to make is my favorite. Here’s how to make it for a healthy and filling weekday lunch.

What you’ll need:

  • 120 g of lean beef, sliced
  • 5 fresh white mushrooms
  • Freshly washed rocket leaves
  • Pink peppercorn

For the dressing:

  • 1 Tbsp champagne vinegar
  • 1 tsp balsamic vinegar
  • 1 tsp cider vinegar
  • 1 tsp honey
  • 1 Tbsp Grape seed oil
  • 1 pinch of salt

How to make it:

  1. Heat a grilling pan then throw in the beef slices. Cook to your preference. I like the beef medium rare.
  2. In your lunch container, place the rocket leaves, top them with the mushrooms and beef. Sprinkle pink peppercorn on top.
  3. In a separate container, prepare the dressing: mix the 3 kinds of vinegar, add the honey and mix, add the oil then mix, add the salt and mix again.

Enjoy!

Recipes 0 comments on Basic Thursday: Simple Guacamole

Basic Thursday: Simple Guacamole

As I meet and talk to my readers, I notice that some of them are real beginners when it comes to cooking. Some of them are scared of even boiling an egg and others look for simple salad recipes to make. At first, I was surprised. Maybe it’s because I’ve been around great cooks for some time that I’ve been assuming everyone knows the basics. Truth is they don’t. Through the “Basic Thursday” series, I am addressing beginners who aspire to be good cooks.

Guacamole is something obvious to make for people who usually spend time in the kitchen, but I noticed it’s a huge subject of debate when it comes to which ingredients to include. I thought about sharing my version of a quick guacamole you can mix in fast when you’re out of ideas of what to eat or what to serve last-minute visitors.

First, some tips!

Tip number 1: If you’re a guacamole and avocado lover, make sure you always have a few avocados lying around the house. These babies are almost never in season and it takes them a few days to be ready.

Tip number 2: don’t panic if you don’t have all the ingredients on this list and don’t go buying them on purpose – unless you plan on making lots of guacamole. Lemon juice and pepper can do.

Tip number 3: each time you season the mashed avocados, have a taste. This is the best way you’ll know it reached the perfect taste.

So here goes.

What you’ll need (for 4 persons)

  • 3 large avocados or 5 small ones
  • 1 small red onion
  • Salt, to taste
  • Pepper, to taste
  • 1/2 tsp Ginger powder, to taste
  • 1/2 tsp Garlic powder, to taste
  • Lemon or lime juice

How to make it

  1. Start by mashing the avocados in a bowl.
  2. Dice the onions and add them to the mashed avocados.
  3. Add 2 Tbsp of lemon juice and mix until you can no longer see the liquid.
  4. Add a pinch of salt, 1/4 tsp pepper, 1/2 tsp ginger powder, 1/2 tsp garlic powder and mix.
  5. Taste and season according to what you think is missing. Do not add ginger and garlic powder. You can add lemon/lime juice and pepper for additional zing.

So any thoughts? 😉

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Recipes 0 comments on A Bowl Of Low-Calorie Noodle Soup

A Bowl Of Low-Calorie Noodle Soup

I must admit I’ve been feeling a bit down lately. I can’t really explain why. It might be work overload or wanderlust, but I know that eventually, it shall pass. Meanwhile, not so surprisingly, I search for comfort in food. This doesn’t mean fast food and carbs. On the contrary, I’m craving healthy and delicious dishes that I learned to make myself.

This low-calorie noodle soup is all you need after a long day or during a weekend at home (I hear rain is coming back this weekend and I like it 😉 ).

Low-Calorie Noodle Soup Recipe

low-calorie noodle soup | breadonbutter

What you’ll need (for 2 persons)

  • 300 to 400 g of noodles (of your choice)
  • 200 g of mushrooms of your choice
  • 300 g of chicken
  • 1 lemon, sliced
  • 1.5 cups of fresh ginger, coarsely chopped
  • A bunch of fresh coriander washed and separated
  • 2 Tbsp Soy sauce
  • 1 tsp Fish sauce
  • 1 Tbsp sriracha sauce
  • 1 Tbsp Sesame oil
  • 4 Spring onions, sliced

How to make it

  1. Wash and clean the chicken and add it to a pot of water, lemon slices, and ginger. Bring to the boil then let it simmer until the chicken is cooked and tender.
  2. Make the noodles (as indicated on the pack).
  3. When the chicken is done, heat the sesame oil and the fish sauce in a small pot (on low heat), then add 1 cup of the chicken stock (i.e. water from the pot in which you boiled the chicken), soy sauce and sriracha. Mix until they’re all combined, then place the sauce in a serving bowl.
  4. Now for serving it, the idea is for you and your guests to construct your own soup. Serve the noodles and the mushrooms in the main bowl, and the chicken, coriander, spring onions and sauce in separate little bowls as toppings.

That way, you can have your ideal noodle soup made of only healthy and lightly cooked ingredients. Isn’t this awesome? I think I’m not feeling down anymore! 😀

low-calorie noodle soup | breadonbutter low-calorie noodle soup | breadonbutter

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Recipes 0 comments on Fluffy Madeleine Recipe

Fluffy Madeleine Recipe

Over the past few years, I have come to embrace winter and its cold weather. I never find myself complaining about the rain or wind during this time of year simply because I enjoy cozying up at home and having great conversations with family and friends over food. Some of you might be thinking this weather is ideal only if you get to stay at home all day. On the contrary, I appreciate home even more when I’m away at work all day. There’s something actually comforting about getting home to take a hot bath and curl up in front of the TV with a nice snack. Since tea is my go-to drink during weeknights, the best snack to go with it is a bowl of fluffy madeleines. My friend Hisham thinks it weird to love fluffy shell-shaped mini cakes so much, but for me, they’re little pieces of heaven. Besides, they’re the easiest dessert to make and the satisfaction you feel after removing them from the mold is kind of weird to describe. You have got to make it! Here’s an easy and hassle-free recipe:


madeleine recipe | breadonbutter

What you’ll need (for 21 madeleines)

  • 150 g flour
  • 100 g sugar
  • 70 g butter, melted
  • 3 eggs
  • Zest of a clementine (2 teaspoons)
  • 1 tsp baking powder

How to make it

  1. Pre-heat the oven at 190 degrees celsius
  2. In a bowl, whisk the eggs and sugar until the mix is foamy
  3. Add the melted butter, the zest, the flour and the baking powder, and mix well
  4. Fill 2/3 of each madeleine mold, and bake for 10 minutes, checking constantly

madeleine recipe | breadonbutter

Are you a madeleine fan?

Pasta Series, Recipes 3 comments on Tomato and Basil Mini Fusilli

Tomato and Basil Mini Fusilli

December is one of my favorite months. It’s crazy and hectic but well worth it. I love waiting for my loved ones to step out of the plane, I love the lights, I love the cold and warmth in the atmosphere.

During that month, there is rarely a free evening at home doing nothing. There’s always an event to attend, someone to see, or just too much traffic. But there’s always that one day, where you find yourself with nothing to do and you sneak back home after work to relax. Two nights ago, we made these delicious mini fusilli with extra tomatoes and basil we had in the fridge. These kind of meals are best had on the living room floor, with an excellent bottle of wine and a great movie.

tomato and basil fusilli | breadonbutter

What you’ll need:

  • A box of mini fusilli
  • 2 cloves of garlic, diced
  • 1 medium onion, diced
  • 4 medium red tomatoes, diced
  • 8 basil leaves, coarsely chopped
  • 3 Tbsp olive oil
  • Salt and pepper, to taste
  • Grated parmesan cheese

How to make it:

  1. In a pot, boil water and cook the pasta until al dente.
  2. Meanwhile, in a medium saucepan, cook the onions and garlic in 1 Tbsp of olive oil until slightly golden.
  3. Add the tomatoes, the rest of the olive oil, salt and pepper to taste and bring to the boil.
  4. Once it’s boiled, lower the heat and mash gently with a mixer handle.
  5. Taste and season accordingly, then add the basil, mix for a minute and turn off the heat.
  6. Remove the pasta from the colander and place in the dish. Add the sauce on top and sprinkle with grated parmesan cheese.

Enjoy with red or whichever wine you prefer 😉

Sobremesa topic for this meal: The Christmas menu, how to decorate the house for Christmas Eve, plans for New Year’s Eve.

tomato and basil fusilli | breadonbutter tomato and basil fusilli | breadonbutter

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Recipes 2 comments on Tabbouleh Made Easy

Tabbouleh Made Easy

Since my early childhood, I’ve been the one asked to take the first spoonful of tabbouleh when it was freshly done. Once the combination of tastes was perfect for my tastebuds, it was served on the lunch table. The perfect taste is one that combines the sour feeling brought by lemon juice, the mediterranean olive oil’s familiarity, and the crispiness of the fresh ingredients: parsley, not-too-juicy tomatoes, and really fresh onions. The bulgur was always a little extra for me, I never really cared for it and the Lebanese recipe of a tabbouleh doesn’t call for a lot of it anyway.

As I’ve grown up and been doing my own cooking, making tabbouleh is a tad complicated and it’s all because of the parsley. When I get back home from work, the last thing I want to do is pick and wash parsley, so tabbouleh is mostly had at family lunches or in restaurants. Rare are the times when I get the same one I used to when I was a child.

Not long ago however, I found a way! It’s all thanks to one thing: ingredient replacement. By simply substituting parsley with rocket leaves, chopped the same way as parsley, you’re one step away from a delicious tabbouleh on a weeknight! Here’s the recipe.

What you’ll need (for 2 persons)

 

  • 5 cups of chopped rocket leaves
  • 3 medium to large tomatoes (choose them sour, not very juicy)
  • 2 medium white onions (we sometimes use red onions instead)
  • 1 Tbsp of bulgur, soaked in water (optional)

For the dressing:

  • The juice of 2 lemons
  • 4 Tbsp olive oil
  • 1 Tbsp pomegranate molasses (known as debs el remmen)
  • Salt and pepper, to taste

How to make it:

  1. Chop the rocket leaves, dice the tomatoes and the onions
  2. Soak the bulgur in a bit of water
  3. Place all ingredients in a bowl and start adding some of the lemon, then oil and mix. Sprinkle with salt and pepper and have a spoonful to determine what’s missing. Continue adjusting the dressing until you’re satisfied 😉

And there you go! Tabbouleh made easy!

 What do you think? 

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? 🙂

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Recipes 0 comments on Basic Thursday: Easy Quiche Lorraine

Basic Thursday: Easy Quiche Lorraine

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?

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Parties & Happenings, Recipes 3 comments on 6 Lip-Smacking Party Food Recipes In Under 10 Minutes

6 Lip-Smacking Party Food Recipes In Under 10 Minutes

During the Holidays, those of us who love to cook are always in need of menu inspiration for the parties we throw for friends and family. With time, I have found that simple and quick party food is the most successful to make when all you want to do is join the crowd and enjoy your time. I learned this the hard way when I saw that when we host gatherings at home, there’s always one of us stuck in the kitchen while the other one’s busy entertaining our guests. So today, to spare you fighting over who will be staying in the kitchen to supervise the oven, I bring you 6 recipe ideas for quick, easy and delicious party food.

Before we get to the good stuff, you should know that the most important thing to do is to properly manage your time and organize yourself in the kitchen for you to be ready before the party. I suggest you:

  1. Preheat the oven a good 15 minutes before you start
  2. Prep all of the ingredients
  3. Choose the dishes you will be serving in (don’t forget to be creative!)
  4. Then throw everything together, plate the food nicely and enjoy the evening with your guests

Following these simple steps will help you get everything ready and not have to go back and forth between the kitchen and living room.

Here are the 6 party food recipes to inspire your next gathering.

Party food recipe I : Manchego and Chorizo dipped in Sherry

Preparation: 4 minutes – Cooking Time: 5 minutes

Party Foods | Breadonbutter

For 4 persons

Ingredients

How to make it

  1. Cut the manchego and chorizo into cubes
  2. Pair manchego and chorizo on toothpicks (with the chorizo on the bottom)
  3. In a pan, heat the sherry and cook all of the bites in it for 5 minutes

Party food recipe II: Mushrooms Provencal

Preparation: 2 minutes – Cooking Time: 5 minutes

Party Foods | Breadonbutter

For 4 persons

Ingredients

  • 3 tbsp olive oil
  • 1 tbsp margarine
  • 1 tsp crushed garlic
  • 1.5 cups fresh coriander leaves
  • 750 g mushrooms

How to make it:

  1. In a pan, heat the olive oil and margarine
  2. Add the garlic and heat until all combined
  3. Add the coriander and the mushrooms and heat on low fire until the mushrooms are tender
  4. Cook on high fire for 1 minute then serve

Party food recipe III: Parma Ham and Mozzarrella Crostinis

Preparation: 6 minutes – Plating: 3 minute

Party Foods | Breadonbutter

For 4 persons

Ingredients

  • 100 g fresh mozzarella cheese
  • 4 tsp pesto sauce (you can either buy it ready-made or go to this link to make your own)
  • 200 g parma ham
  • Crostini bread

How to make it:

  1. Spread 1 tsp of pesto on each crostini
  2. Top them with sliced mozzarella then parma ham and serve

Party food recipe IV: Bruschettas

Preparation: Preparation: 5 minutes – Plating: 2 minutes

Part Foods | Breadonbutter

For 4 persons

Ingredients

  • Half a box of Cherry tomatoes cut in cubes
  • Olive oil
  • 3 cloves of crushed garlic
  • Fresh basil leaves, cut in small pieces
  • Salt and Pepper
  • Country bread cut in slices

How to make it

  1. Mix the tomatoes with the olive oil, basil leaves, garlic, salt and vinegar
  2. Spoon the mix on each piece of bread and serve

Party food recipe V: Baked Camembert Cheese

Preparation: 2 minutes – Cooking Time: 6 minutes

Party Foods | Breadonbutter

For 4 persons

Ingredients

  • 1 camembert cheese (whole)
  • 2 tbsp olive oil
  • Fresh rosemary leaves
  • Thyme
  • Mixed herbs (fresh rosemary leaves, dried oregano, dried basil)
  • Pepper

How to make it:

  1. Open up the top of the camembert
  2. Sprinkle with oil, herbs and pepper
  3. Bake in the oven for 6 minutes
  4. Serve with red grapes and bread

Party food recipe VI:Parmesan Biscuits

Preparation: 2 minutes – Cooking Time: 2 minutes

Party Foods | Breadonbutter

Ingredients

  • Grated parmesan
  • Dried basil

How to make it:

  1. On an oven platter covered with a baking sheet, form round-shaped biscuits made of grated parmesan
  2. Sprinkle with some dried basil
  3. Allow to cool for 1 minute and remove the biscuits off the baking sheets

And voila! 🙂

I’d love to know your party foods ideas! What do you cook for your guests?

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