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”
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:
- Heat a grilling pan then throw in the beef slices. Cook to your preference. I like the beef medium rare.
- In your lunch container, place the rocket leaves, top them with the mushrooms and beef. Sprinkle pink peppercorn on top.
- 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.
If you’re faithful readers of this blog, you’ll know that half of my heart lives in London, the city of my childhood travels and last student year. What’s more, is that my sister’s been living there for the last three years so I’ve been visiting frequently. Inspiration strikes when I’m there and we constantly find loads of things worth sharing. So if you frequently visit London for work or to visit family and friends, here’s a series destined to give you a glimpse of the city through our eyes.
This week, it’s all about workweek lunch. Here are 5 places to grab a quick lunch in Soho/Covent Garden.
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
This past summer, I had the pleasure to experiment the Lurpak Cook’s Range products right before their launch! 🙂 So during the next few weeks, I’ll be sharing all 10 recipes with you while at the same time demonstrating the use of each Cook’s Range product. There are 5 products, each made for specific recipes.
The first one I’m presenting today is the Clarified Butter. It’s basically 100% pure concentrated Lurpak butter. It has a rich intense taste and allows you to cook at really high temperatures, searing and locking in flavors. For storage, the Clarified Butter must be stored at room temperature, then kept refrigerated once opened. It has a shelf life of 9 months in the Middle East and 6 months in the UK.
A recipe you can make with this product is this Rice and Goat’s Cheese Cakes recipe. I found it to be a great dish to serve when you’re hosting a dinner party and you’re out of ideas. I hope you enjoy it! 🙂
Rice and goat’s cheese cakes (for 16): Preparation: 20 minutes – Cooking time: 30 minutes
- 2 cups jasmine rice
- 100 g grated mozzarella cheese
- 200 grams goats cheese
- Rosemary leaves, chopped
- 1 cup plain flour
- 3 eggs, lightly beaten
- 2 cups breadcrumbs
- Clarified butter (for cooking the cakes)
- 5 cup olive oil
- 3 garlic cloves, finely chopped
- Basil leaves
- 1 teaspoon cumin powder
- Cook the rice: bring 1 liter of water and rice to the boil, reduce heat to low, cover and cook for 10 minutes until water is absorbed.
- In a bowl, combine mozzarella, half of the goats cheese and rosemary and add the rice to the mix. Mix until combined and the cheeses have melted. Season with salt and place in the fridge 10 minutes to cool down
- Divide the mixture into 16 patties. Cut the remaining goats cheese into cubes and place one cube inside each patty and roll the mixture around it
- In 3 different bowls, place: the flour, the slightly beaten eggs and the breadcrumbs
- In turn, dip the patties into the flour, then into the eggs and coat with the breadcrumbs
- Make the basil oil: Combine garlic cloves, basil leaves, cumin powder and olive oil in a food processor and crush them all together. Set aside
- In a pan, add the clarified butter and fry each patty on each side until golden
- Transfer to a dish covered with paper towel
- Serve with basil oil
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One of the best things in life is a nice and cozy gathering with friends. Great laughs, future plans, and stories are all shared and everyone feels good. Throw in some food of course and everything becomes excellent. What more can you ask for than friends who drink too much, swear too much and have questionable morals?
So two days ago, on one of those fun gatherings, Guest Chef Khater (check out his past fig jam and brie crispy shells) cooked us his latest creation: a lemony spicy chicken on a bed of noodles. It’s easy to make and you get to enjoy a variety of flavors while you dine!
Here’s what you’ll need (for 4 persons):
– 1 kg of chicken breast, sliced
– The zest of 2 lemons
– The juice of the same 2 lemons
– 3 red chili peppers
– 3 green chili peppers
– Fresh Coriander
– Soy Sauce
– Black pepper
– Fresh ginger
– 200 grams of noodles (any kind you prefer)
– A big wok
– Cooking oil
How to make it:
1) Grate the lemons and set the zest aside, then press all of them
2) Dice the red and green chili and slice the ginger
3) Slice the chicken and season it with black pepper and soy sauce
4) Boil water then cook the noodles in for 4 minutes. Drain and set aside
5) Heat some cooking oil in a wok. Add the chicken and cook for about 7 minutes. Sprinkle with the lemon juice and cook. Add the vegetables, ginger and fresh coriander and stir often until the chicken is cooked and the vegetables are tender. Remove from the wok and set aside in a serving platter.
6) In the same wok, place the noodles, sprinkle with soy sauce and heat for about 2 minutes, stirring continuously. Set aside in another serving platter. And serve!
There you have it! Easy, delicious and full of different flavors 🙂 Don’t forget to decorate with fresh coriander leaves.