Picture this. You’re a 30-something mom of a toddler, living in a busy city, dreaming of a good sleep. You usually wake up everyday to a rushed routine, a hectic day and busy evenings catching up on everything. But today is different. Today, the city is not busy at all. It is quiet because everyone is quarantined at home and have been on home arrest for weeks due to this era’s pandemic, called Corona Virus. Today, you need a simple pancake recipe fast! Because you woke up to a toddler nudging you at 6 am, demanding pancakes.
Your first reaction is “get a bit more sleep, you’ll have pancakes later”. Your second reaction is thinking your toddler has suggested an activity, something to keep them busy. So you oblige. You get up, wash your face and frantically search for the easiest pancake recipe there is. You don’t find it, because most pancake recipes nowadays require fancy ingredients and bananas, which you forgot to buy because you’ve been sitting home for days on end to stay safe.
That’s where your grandma’s recipe comes in. The old traditional pancake, with traditional milk and sugar and flour. The one you make in a second and it turns out fluffy without letting it “rest” or bothering to separate egg whites from egg yolks and all that jazz. You dust off that recipe notebook you haven’t used for ages and start gathering the ingredients.
It literally took 10 minutes overall, to gather the ingredients, mix them all together (with toddler participation!), then cooking them on a pan until golden, to plaster a big smile on my daughter’s face. All that before 9 am!
Here it is, the not-so-groundbreaking pancake recipe that can literally save a mom’s life (and mental health).
P.S. The recipe is downloadable.
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
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
- 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.
- Make the noodles (as indicated on the pack).
- 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.
- 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! 😀
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:
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
- Pre-heat the oven at 190 degrees celsius
- In a bowl, whisk the eggs and sugar until the mix is foamy
- Add the melted butter, the zest, the flour and the baking powder, and mix well
- Fill 2/3 of each madeleine mold, and bake for 10 minutes, checking constantly
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.
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:
- In a pot, boil water and cook the pasta until al dente.
- Meanwhile, in a medium saucepan, cook the onions and garlic in 1 Tbsp of olive oil until slightly golden.
- Add the tomatoes, the rest of the olive oil, salt and pepper to taste and bring to the boil.
- Once it’s boiled, lower the heat and mash gently with a mixer handle.
- Taste and season accordingly, then add the basil, mix for a minute and turn off the heat.
- 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.
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