Recipes 0 comments on Jamie Oliver’s Blood Orange, Ricotta and Chocolate Cake

Jamie Oliver’s Blood Orange, Ricotta and Chocolate Cake

Blood orange season is my favorite. There’s nothing quite nice as a fresh red-colored juice to go with the cold weatherweather.

This February, I was spoiled rotten by everyone. One of the perks of just having a baby is people pampering you all the time. Naturally, my favorite citrus fruit was everywhere – in a bowl on the kitchen counter, in the fridge, and *surprise*, in a cake we made using Jamie Oliver’s recipe on this link. Continue Reading “Jamie Oliver’s Blood Orange, Ricotta and Chocolate Cake”

Home & Kitchen 2 comments on 5 Books For Your Kitchen Shelf

5 Books For Your Kitchen Shelf

Even though the modern cook prints recipes from the internet or even flips through them on his or her iPad, I still love a colorful cookbook to get inspired from. Book lovers surely understand what it is to physically touch what you’re reading and having it tucked in safe onto your bookshelf. I know I write recipes and I’m counting on you guys to refer to them for this blog to survive ūüėČ but physical stuff still matter.

So here are 5 books for your kitchen shelf to keep you inspired and motivated to be a better a cook.

Continue Reading “5 Books For Your Kitchen Shelf”

Breadonbutter Guests, Guest Writers and Interviews, Places, Places, Travel 0 comments on Designer Eats – The Netherlands Part I: Jamie Oliver’s Fifteen in Amsterdam

Designer Eats – The Netherlands Part I: Jamie Oliver’s Fifteen in Amsterdam

The thing is, I not only enjoy writing about what I do and what I cook, but I also love it when people I find very special write about what they cook and experience. One of the long-term goals of this blog is to make it a community where great people from different backgrounds share their cooking, travel, and lifestyle. So imagine the smile on my face when I got an email from Maria, our designer cook here on breadonbutter, telling me about her experience in two restaurants she visited in the Netherlands. She tells the story like any foodie would: with passion.

Here is part one of her experience with restaurants during her trip, and it takes place at Fifteen. I won’t say more and leave the floor¬†to Maria.

fifteen | breadonbutter

During my trip to the Netherlands last March, one of the main activities was to try a couple of restaurants!

One of them was the Fifteen¬†restaurant founded by the famous Chef Jamie Oliver! If you’ve never heard of him, that’s his website:¬†www.jamieoliver.com/

It took my sister and I a while to reach the place since it is not located in Central Amsterdam, but a few stops away from the Central Station, in a calm and new residential neighborhood. It was windy and dark, with just a few people walking through. But after quite some efforts we reached our destination, very discreet I must say!

fifteen | breadonbutter

As we entered the place, we were greeted by friendly staff who took off our coats and seated us. We had a nice view on the kitchen, as well as on the Red ‘Fifteen’ graffiti that covers a long wall and the bar. It is a big restaurant, beautifully designed to make¬†the customer rapidly feel at ease.

We got the menu along with delicious and crispy, yet soft bread and almost melting butter (Lynn, this is for you, I literally had butter with bread) and the waiter informed us about the options we had to chose from. There was a formula that consisted of 3, 4 or 5 dishes or we could freely select dishes à la carte from the Evening Menu.

We tried to guess why the restaurant’s name is Fifteen and concluded that it highlights the 15 items on the menu. Yes, we counted them!

Here are a couple of pictures I took with my phone. The plates looked better in reality, of course, they were actually very well-designed and the temperature was just right!

Overall, it was a nice experience. The service was slightly slow when it came to the main dish I must say and my only regret is that I did not manage to have any dessert as I was so full! I added it to my list for next time!

What we had from the menu:

Roasted and marinated vegetables / Dutch cheeses / cured meats

fifteen | breadonbutter

Kataifi 

kataifi

Caramelized salsify / truffle / ‘messenklever’ / cauliflower in ‘beurre noisette’

Rose baked round of beef 

fifteen | breadonbutter fifteen | breadonbutter

Apple compote / ‘taste tartin’ van chicory ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†

The kataifi looks so tempting. Thanks Maria! ūüôā

Has anyone been to one of Jamie Oliver’s restaurants?


About Maria

As a conceptual designer and thinker, I always strive to develop ideas based on an original and unconventional approach.With a professional training in Product Design and Interior & Living Design, 
my practice has evolved throughout the past years by focusing on products, spaces and user experience design. This led me to develop a passion for interactive media and communication strategies, often influencing my teaching at the Lebanese American University.

When I found myself alone in Italy, I had to cook to survive and that’s how my love for cooking was born! ūüôā

I perceive cooking as a meditation tool, but find satisfaction only after sharing the tasting experience with friends! Yes, my food is yummy and you should try it!

I like to explore cooking with colors, textures, forms and emotions, I mix them up intuitively so it’s always hard to write an accurate recipe with exact quantities! What matters though is the look (for dreaming)… then the taste (for feeling)!

Happy eating!

You can follow her on twitter and instagram (both accounts are @mariawanted).

designer | breadonbutter

 

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and tag us if you try our travel tips #breadonbutter

Recipes 0 comments on Easy To Make Banana Bread For Afternoon Snacking

Easy To Make Banana Bread For Afternoon Snacking

When we were younger, my sister and I used to spend a lot of Sundays at home ditching outings in the sun with my parents and enjoying great movies (on videotapes – simpler times were the best) and food. So Winnie the Pooh, Aladdin and Jungle Book were often paired with orange cake, Speilburgers ordered from Crepaway or Pasta and Ketchup proudly made by myself. What I remember enjoying the most during those lazy days was fixing meals for my sister (yes, boiling pasta was a big achievement for us at the time). I used to love the feeling of preparing lunch and serving it to someone I love. This feeling kept on growing¬†with time and as you can see, recipes also evolved. But the reason I loved it so much was because it made my sister happy. I guess she was also happy about not cooking herself because she didn’t really like it. Sadly, we don’t live in the same country anymore so I can only cook for her when I visit or when she’s here on vacation.

However! the best news is that through the blog, I managed to inspire her to cook for herself! She started doing it more frequently and now loves it.

Today, honoring Mia’s cooking progress, I present you with a delicious¬†Banana Loaf recipe which she made from scratch (so proud! :D).

Banana Bread for Great Afternoon Snacking (inspired by Jamie Oliver)

banana bread | breadonbutter

What you’ll need:

  • 6 bananas, peeled and sliced
  • 125 g unsalted butter, softened
  • 125 g brown sugar
  • 2 eggs
  • 200 g self-raising¬†flour, sifted
  • 2 tsp baking powder, sifted
  • 1 tsp cinnamon powder
  • A pinch of salt
  • Cooking Mist from Lurpak Cook’s Range products (or olive oil)

How to make it:

  1. Preheat the oven to 170 degrees celsius
  2. Mash the bananas with a fork until they’re smooth but still a bit lumpy and set aside
  3. In a mixer bowl, cream the butter and sugar until smooth and light
  4. Add the eggs one by one, mixing in between
  5. Add the mashed bananas then add the flour, baking powder, cinnamon and salt. Mix until smooth
  6. Grease a loaf tin with Lurpak’s cooking mist and transfer the batter in
  7. Cook in the preheated oven for an hour. Check with a skewer if it comes out clean. If it does, remove the loaf from the oven, if not, leave it a few more minutes until it does.

Enjoy with tea, coffee, orange juice and more importantly delicious marmalade or chocolate spread!

banana bread | breadonbutter

You can make¬†this banana bread gluten-free by substituting the flour with a gluten-free one or almond or coconut flour, and the butter with coconut butter or olive oil (all found in supermarkets or specialized shops). This advice was given by a good friend of ours who recently found out she was gluten intolerant ūüôā¬†

 Anyone you love to cook for?

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

and don’t forget to tag us #breadonbutter if you try our recipes

Home & Kitchen, Product of the Week 0 comments on Product of The Week: Jamie Oliver Grind Mills

Product of The Week: Jamie Oliver Grind Mills

I’ve been watching and reading Jamie Oliver for as long as I can remember. He makes cooking seem so simple and fun and inspires all of us to healthy and flavorsome cooking. As we all know, the secret to a perfect dish is in the spices and seasoning. Two cooks can never produce the same final result as each one of them puts his own touch of spices and seasoning to it all. When I discovered that Jamie Oliver had created those grind mills that are a blend of different spices, I was delighted. You will find great combinations that will make you want to head to the kitchen right away. Plus, they’re the perfect seasoning to light dinners, adding flavor and great satisfaction. This is also made for the lazy ones who need to spice up their basic lunches and dinners, making cooking more simple.

In Beirut, the Jamie Oliver grind mills can be found at TSC Signature.

jamie oliver | breadonbutter

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

and tag us whenever you try our recipes ūüôā