The last time I enthusiastically wrote an article on here was the time we were still excited to be locked down at home with our loved ones, making bread and teaching our kids loads of things they wouldn’t learn at school. The last time I had the time and lightness to write something on here was when my daughter and I made pancakes at 6 am. Since then, like any person you’d ask right now, life has turned upside down. It’s been almost a year. A year since this pandemic has changed our lives forever.
With the intention to slowly tell you over time about the drastic changes that have overtaken my life, I now will simply write about the famous TikTok feta and tomato pasta recipe everyone’s been crazy about. And that is for many reasons. One, because it brought back this feeling of lightness and normalcy I haven’t been having for a while. It was so satisfying to make, that not documenting it was practically impossible. Two, it was a great one to make with kids as the steps are easy and the mess is minimal. They also enjoy it so much that they run around all day saying they were the ones who cooked it. Which, by the way, could easily be done. Three, because it is so delicious, it has to have a place on Breadonbutter. I also wrote it in my traditional hand-written recipe notebook that I plan on leaving behind for generations to come.
You’ve probably seen the recipe everywhere and have memorized how to do it. If you have, you can stop here. If not, you can quickly save this on your Pinterest boards, screenshot it and send it to everyone you know, or print it, cut it and stick it on your own hand-written recipe notebook. The important thing is to document this, as it will quickly become a staple in your household.
HERE IS THE QUICK AND EASY TIKTOK FETA & TOMATO PASTA THAT CAN MAKE YOU FEEL LIGHTHEARTED FOR A MOMENT
P.S. The recipe is downloadable
On one of my typical days, you’ll find me working on my projects, working out at home, running errands and looking frantically among my recipe books for something like “Easy Cake Recipe to make with kids”.
Re-adjusting to nursery and routine has been tough on us lately (check out the reason here). As a result, I’ve been dragging a 2 year-old, fiercely determined to make me feel guilty, to nursery every morning. As a good old mom who falls into a typical trap, I’ve been (as a result of desperation) referring to bribes and lots of promises I have the pressure to keep. One of those promises is to get ingredients so we can bake something nice in the afternoon. So we have been baking quite a lot lately. However, there’s no question that the recipe should be of the easiest ones out there. Since a toddler is still impulsive and wants to do things themselves (plus, test their limits along the way and show no shame when it comes to tantrums), you need something practical and fast. A long search, a few messy experiences and burnt-on-one-side cakes later, I have found it! A yummy and easy cake recipe to make with kids, with a few steps and a nice outcome!
So! Who’s trying this?
It takes a slightly fresh weather and comfort food cravings to come up with the idea of cooking a nice chicken curry. The dish is full of flavors and leaves you completely satisfied with your meal. I always thought these kinds of dishes needed a basic recipe that the cook could play around with. The choice of spices, vegetables, proteins, and the level of spiciness are completely subjective. So here is a recipe you can use as a base and then manipulate according to your preferences.
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.
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.
Yesterday marked the first day of fall. Although the heat is still on and humidity is more stable than ever, this date instantly makes me think about cooler temperatures, fresh air and a light cardigan.
I’ve been looking at recipes lately and I find myself drawn to soups and comfort food. This year, I have come to the decision of making more and more one-pot dinners. I collaborated with Bibayti to create recipes for Happy – the supermarket chain. Here’s a simple and inexpensive chicken and rice (in one pot the whole time, I promise!). Stay tuned for warm food and new recipes throughout the new season!
Mother’s Day is fast approaching so it got me thinking about the kind of food my mom cooks at home. The first thing that pops into mind is her famous beef stroganoff. She knows how much I love it and surprises me with it when I’m having the worst days and pop by for a visit. I can smell it when I enter their house and it just makes the happiest girl!
Today, I was lucky to have lunch at home. Since everyone, including my mom, was busy, I decided to make myself a healthy version of beef stroganoff. I had some serious doubts at first since I decided to use yogurt instead of cream, but it turned out to be delicious and guilt-free 🙂 Here’s the recipe.
Healthy Beef Stroganoff
What you’ll need (for 2 persons)
- 2 Tbsp canola oil
- 1 onion, diced
- 500 g lean beef, sliced
- 8 medium fresh white mushrooms, sliced
- 500 g fat free plain yogurt
- 1 tsp corn flour
- 1 cup hot water
- 1 tsp dijon mustard
- 1 tsp tomato paste
- 1/2 cup red or white wine
- Chili powder, to taste
- Salt and pepper, to taste
How to make it
- Melt the corn flour in the warm water and set aside.
- In a large pot, heat the canola oil (on low heat).
- Add the diced onions, beef and sliced mushrooms. Toss until the meat is cooked while seasoning with salt and pepper, then set aside in a bowl or plate.
- In the same pot, add the yogurt and melted corn flour and stir until it thickens.
- Add the beef mixture, season with salt and pepper, and stir for 30 seconds.
- Add the mustard and tomato paste and mix until combined.
- Season with more pepper and chili powder, add the wine, and stir until you obtain the preferred thickness.
- Bring to the boil then let it simmer for 2 minutes and turn off the heat.
And you’re done! You can choose to have it with brown rice or a fresh green salad (that’s if you want to cut carbs on that specific day).
Bon Appetit! 😉
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