Recipes 0 comments on Make Your Own: Healthy Thyme Grissinis

Make Your Own: Healthy Thyme Grissinis

I don’t know about you, but my favorite things to have for dinner or as a snack, are Grissinis (or breadsticks) dipped in yogurt. This simple combination works perfectly as a meal and can be really healthy depending on which Grissinis you choose. A few days ago, I decided to take Grissinis a step further and make them at home. This was really improvised so I didn’t really use a recipe made for Grissinis. Instead, I woke up and made a standard dough, making it as healthy as possible, and ended up shaping it in the form of breadsticks.

Breadonbutter’s Homemade Healthy Thyme Grissinis

grissinis | breadonbutter

What you’ll need:

grissinis | breadonbutter

  • 1.5 cups dried thyme
  • 250 g flour (I used the Annette low-carb flour)
  • 200 ml water
  • 1 tsp olive oil
  • 30 g butter
  • 1 tsp yeast (in 1/2 cup of warm water)

How to make it:

grissinis | breadonbutter

grissinis | breadonbutter

  1. Wait for the yeast to be foam-like and mix all of the ingredients together in a bowl.
  2. Knead well until a dough is formed and it no longer sticks to the sides of the bowl.
  3. Roll the dough into a big ball and cover well; then place it in a dry place for an hour until it almost doubles in size.
  4. Remove the dough from the bowl, and knead again on a floured surface. With a rolling pin, flatten the dough.
  5. Shape small parts of the dough into sticks and place on an oven dish lined with a baking sheet.
  6. Brush the sticks with a bit of olive oil and place in the oven for around 50 minutes, checking on them and turning them halfway.

grissinis | breadonbutter

Enjoy with a big bowl of Labneh, black olives, tomatoes and cucumbers! 😉

grissinis | breadonbutter

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Parties & Happenings, Recipes 1 comment on Make Your Own Drink: Bubbly White Sangria

Make Your Own Drink: Bubbly White Sangria

Usually, when hosting gatherings or cocktail parties, it’s fun to have a bar corner filled with pitchers of margaritas, fizzes and sangria. Having both red and white sangria would be perfect for different tastes and preferences. So as a sequel to this Red Sangria I posted at the beginning of summer, here’s a refreshing White Sangria you can make.

What you’ll need (for 8 glasses):

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– 3 tablespoons of Sugar

– 3 shots of the apple liquor of your choice (we like Marie Brizard)

– 1 sliced lime

– 1 sliced lemon

– 2 peaches cut into wedges

– 2 green apples, also cut into wedges

– 1 box of raspberries

– A bottle of Prosecco (we chose the Martini brand here and it was great!)

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How to make it:

1) Combine the sugar, apple liquor, lime, lemon, peaches and apples in a pitcher

2) Pour the whole bottle of Prosecco on top and let it chill in the fridge for as long as you can

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And voila! The Prosecco is actually the best for a white sangria as it represents the white wine and soda water combination usual recipes add to it. Also, the more colorful the fruits, the more summery and fresh your sangria looks.

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Parties & Happenings, Recipes 1 comment on Make Your Own Drink: Red Sangria

Make Your Own Drink: Red Sangria

Finally, here comes the season! Tanned and smiley faces get out of hibernation mode and start embracing summer days. Fresh drinks on rooftops, drinks on the beach, fruits, dancing. You get the picture.
So if you decide to host a little party at home this week, here’s an easy fresh Red Sangria you can make for everyone to enjoy.
What you’ll need:
– 1 bottle of Red Wine
– 1 can of Club Soda
– 1 shot of Brandy
– Fruits cut in cubes. You can choose the fruits you like. Here we chose: apples, oranges and strawberries
– 1 Cinnamon stick
How to make it:
1) Mix everything except the club soda together and add the cinnamon stick on top
2) Let it rest overnight if you can or for 10 hours before you serve
3) Add the club soda and serve
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Enjoy! 😉
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

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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

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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)

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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)

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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

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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)

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

 

 

 

Recipes 0 comments on Make Your Own Ingredients: Spicy Olive Oil

Make Your Own Ingredients: Spicy Olive Oil

When you’re a spicy food lover and ask for that spicy oil in every restaurant you visit, it’s a joy to finally make it yourself and use it in your own kitchen when making your own little dishes. 
Here’s what you’ll need and how to make it:
– Crushed red pepper
– Dried red pepper
– Rosemary dried leaves
– Olive oil
– An empty bottle (you can use empty alcohol bottles, well-washed)
All you need to do is pour olive oil in the bottle, add the crushed pepper, then the dried pepper and the rosemary leaves, and close the bottle well for at least 3 to 4 days. The more the oil stays in the bottle, the spicier it gets.

And there you have it! 

Home & Kitchen 0 comments on The Sweetest Balcony

The Sweetest Balcony

So many people inspire me to cook and master those recipes that make you emotional, those that make you special to your future kids and their friends. One of the greatest things when you love cooking is  getting recipes from your loved ones, recommendations, small hints and tips that you can’t learn from books and that have been handed down from generation to generation.
My mom never stops inspiring me. When she cooks, you can feel her love of food. Not too complicated, with the JUST appropriate flavors. For the beginning of summer, she decided to grow her own cooking essentials instead of buying them from the supermarket. 
She bought little pots and distributed them across her balcony. She’s got tea, different kinds of rosemary leaves, strawberries, basilica, bay leaves and even lemongrass. 

I’ll definitely grow all of those myself in my future balcony overlooking the sea. It’s very easy to do. 
Just buy lots of pots of all sizes, and plant seeds or already grown lumps of your favorite seasoning ingredients. Water them every 2 days or when you feel the ground of the pot is getting dry.


Recipes 1 comment on Make Your Own Ingredients: Nine Spices Blend

Make Your Own Ingredients: Nine Spices Blend

The key to successful and tasty dishes is the herbs and spices you add to them. What we do is always add flavor to anything we cook. Even if you’re just making eggs, or just plain pasta, or a nice steak or grilled chicken. The spices you’ll add to them will make a huge difference. Of course there are a lot of spices you can find in the supermarket, but how about you make your own blend of NINE spices?
All you need are these 9 types of spices:

– 3 teaspoons mustard seeds
– 3 teaspoons coriander seeds
– 3 teaspoons fennel seeds
– 2 cinnamon sticks
– 3 teaspoons ground nutmeg
– 3 tablespoons cumin seeds
– 6 tablespoons dried thyme
– 6 tablespoons dried oregano
– 3 teaspoons black peppercorns

I’m giving you basic measures of how much of each to use but the thing is, you choose the intensity of one spice over the other, depending on the taste of the people you cook for.

Then:

1) Crush the cinnamon sticks

2) In a dry pan, toast the mustard, coriander, fennel and cumin seeds along with the crushed cinnamon sticks, on high heat for 2-3 minutes, then cool. 

3) Transfer to a bowl and add the rest of the ingredients and crush to the consistency of breadcrumbs

4) Mix well 

And that’s it! You can either use them immediately on what you’re cooking or store them in a jar for up to 3 months.
Recipes 0 comments on *A pizza made with love tastes better*

*A pizza made with love tastes better*

Here’s something that will make up for me not writing for the last few weeks. A pizza we made from scratch. Yes, from scratch with the dough and everything. It was really fun and the result was absolutely delicious and healthy. I have been dying for a nice pizza lately, especially that I’m on a strict diet that I can’t seem not to break. This pizza was perfect for the circumstances: light and thin dough – replacing the quantity of bread I can eat, mozzarella (replacing the amount of cheese I can have), tomatoes and fresh basil. That’s it. Nothing more, nothing less. The thing that took most of our time was the dough, and kneading it was a whole other story, but we made it. And from now on, I don’t have to visit Italian restaurants anymore to get my pizza needs satisfied. From now on, I will bake them myself. Even make a lot of dough and store it in the freezer to have an express pizza whenever we feel like it. I think it’s the best way to know what you eat, and enjoy eating it.

Attention! Plan to make the pizza dough a few hours in advance of your meal. Just because you have to wait for it to inflate. 


Follow me for more explanations.

For 4 simple Pizza Margherita, you will need:

For the dough:

2 teaspoons of active dry yeast
0.5 teaspoon sugar
250 ml lukewarm water
375 g plain (all-purpose) flour
1 teaspoon salt

For the garnish:

Fresh mozzarella (in water) cut in slices
Cherry tomatoes
Fresh basil leaves

Olive oil

You will also need water-absorbent paper (you can find it in any supermarket)

1) Prepare the dough: 

In a bowl, mix the yeast, sugar and water, then set aside for 5 minutes until bubbles appear on the surface – meaning the yeast has been activated. 


In another bowl, place the flour and the salt and make a hole in the middle. Add to it the yeast mixture and mix together with well-floured hands until a dough forms. 


 

Knead the dough on a floured surface until smooth and elastic, then divide the dough into 4 equal balls. 

Place the 4 balls on a lightly floured tray and cover with a clean, damp cloth, and set aside until the balls have double in size (this takes approximately 30 minutes)

2) Meanwhile, cut the mozzarella balls into slices and place them between 2 water-absorbent papers until dry

3) Place a tray in the oven to let it heat for at least 30 minutes

4) Cut the cherry tomatoes in 2, and press them against a strainer to remove all their water

 5) Take each dough ball and press it into a round and roll it on a floured surface until you obtain the flat round pizza dough form you wish to have


6) Spread your toppings on the bases: mozzarella, tomatoes and fresh basil leaves, topped with olive oil (spicy olive oil if you are spicy lovers) and place the pizzas on the preheated tray

7) Bake for 10 to 12 minutes, or until the pizzas look crisp and golden 


You can of course choose other toppings that you love, like garlic, parmesan cheese, and spicy olive oil.