Tag

Recipe

Browsing

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.

When in the mood for something sweet, I can’t even allow myself to think about having something else than 10 g of dark chocolate or a fruit. See, I’ve become accustomed to a generally healthy lifestyle. Milk chocolate bars and potato chips have been out of my vocabulary for years now – except for my pregnancy cravings which I have, thank God, grown out of. But sometimes, a fruit or a tiny piece of dark chocolate just don’t cut it. That’s when a homemade dry cake comes to mind.

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?

Due to popular demand, I am writing the recipe of a delicious Christmas Tree cake I made for Elle et Vire’s Bake a Smile Christmas campaign. Baking usually makes me happy and peaceful. This time, it was twice the satisfaction because this cake was meant for people in need. Elle et Vire teamed up with Order of Malta Lebanon to help spread the Christmas spirit by baking as many cakes and cookies to offer and make people happy during this festive season.

Fall is definitely the season to start cooking again. After a long and hot summer, with only a little bit of time to spend in the kitchen and hot temperatures that only make you want to make lemonade, being back in the kitchen is pure bliss. So I’ve been baking again! Coming back home to the sweet smell of baked goods is pure happiness and a nice breakfast is guaranteed.

Nowadays, lots of people in anyone’s entourage are obsessed with gluten-free diets. I’m still not sure how I feel about it. I have done some research and even tried not having gluten for a full month, but I guess I still need more information to make up my mind as to when and to whom is gluten bad.

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

Click HERE to follow our foodie and travel journey onINSTAGRAM@breadonbutter_

and HEREto get your daily Breadonbutter news onFACEBOOK

Don’t forget to tag us if you try our recipes and tips: #breadonbutter

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?

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

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

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

  1. Slice the bread in half and grill them until crunchy.
  2. In a bowl, crush the avocado with a fork, then add the lemon juice, olive oil, ginger powder, and salt, and mix until combined.
  3. Spread the avocado on the bread, place the tomatoes then the basil on top and sprinkle with chili flakes.

Enjoy the flavors 😉

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