Recipes 0 comments on Healthy Banana Cake

Healthy Banana Cake

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. Continue Reading “Healthy Banana Cake”

Recipes 0 comments on Fluffy Madeleine Recipe

Fluffy Madeleine Recipe

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?

Food, Recipes 1 comment on Fruits in Season: Mulberries or ” Toot” Three-Ways

Fruits in Season: Mulberries or ” Toot” Three-Ways

I don’t really know why, but there’s something comforting about going to the market only to find fruits and vegetables that are newly in season. It must be because I’m a person who embraces change and who’s always ready to move on to the next step, refusing to sink into the same routine for too long. Little changes are thus welcomed, an example being cooking or baking with fresh fruits and vegetables.

One fruit in season this month is the Mulberry fruit or “Toot”. Mulberries are full of benefits. Packed with all kinds of vitamins and iron, they give your body energy and good health. They have the power to prevent a number of diseases and health problems, so next time you’re in the supermarket, don’t think twice and get that pack of mulberries. If you happen to live or work in Ashrafieh, you can also buy your mulberries from a man who gets them everyday from Tyre and sells them in front of Supermarket Ashrafieh.

Here are 3 ways to have mulberries:

1) As they are, or with yogurt as an afternoon snack.

mulberries

2) In your morning or afternoon smoothie. You can find a delicious Mulberry Smoothie recipe here.

mulberries | breadonbutter

3) In you pancakes, replace the blueberries with mulberries. Refer to recipe #1 of this post.

breakfast | breadonbutter

Any other ways to have mulberries? I’d love to hear!

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Recipes 0 comments on Easy To Make Banana Bread For Afternoon Snacking

Easy To Make Banana Bread For Afternoon Snacking

When we were younger, my sister and I used to spend a lot of Sundays at home ditching outings in the sun with my parents and enjoying great movies (on videotapes – simpler times were the best) and food. So Winnie the Pooh, Aladdin and Jungle Book were often paired with orange cake, Speilburgers ordered from Crepaway or Pasta and Ketchup proudly made by myself. What I remember enjoying the most during those lazy days was fixing meals for my sister (yes, boiling pasta was a big achievement for us at the time). I used to love the feeling of preparing lunch and serving it to someone I love. This feeling kept on growing with time and as you can see, recipes also evolved. But the reason I loved it so much was because it made my sister happy. I guess she was also happy about not cooking herself because she didn’t really like it. Sadly, we don’t live in the same country anymore so I can only cook for her when I visit or when she’s here on vacation.

However! the best news is that through the blog, I managed to inspire her to cook for herself! She started doing it more frequently and now loves it.

Today, honoring Mia’s cooking progress, I present you with a delicious Banana Loaf recipe which she made from scratch (so proud! :D).

Banana Bread for Great Afternoon Snacking (inspired by Jamie Oliver)

banana bread | breadonbutter

What you’ll need:

  • 6 bananas, peeled and sliced
  • 125 g unsalted butter, softened
  • 125 g brown sugar
  • 2 eggs
  • 200 g self-raising flour, sifted
  • 2 tsp baking powder, sifted
  • 1 tsp cinnamon powder
  • A pinch of salt
  • Cooking Mist from Lurpak Cook’s Range products (or olive oil)

How to make it:

  1. Preheat the oven to 170 degrees celsius
  2. Mash the bananas with a fork until they’re smooth but still a bit lumpy and set aside
  3. In a mixer bowl, cream the butter and sugar until smooth and light
  4. Add the eggs one by one, mixing in between
  5. Add the mashed bananas then add the flour, baking powder, cinnamon and salt. Mix until smooth
  6. Grease a loaf tin with Lurpak’s cooking mist and transfer the batter in
  7. Cook in the preheated oven for an hour. Check with a skewer if it comes out clean. If it does, remove the loaf from the oven, if not, leave it a few more minutes until it does.

Enjoy with tea, coffee, orange juice and more importantly delicious marmalade or chocolate spread!

banana bread | breadonbutter

You can make this banana bread gluten-free by substituting the flour with a gluten-free one or almond or coconut flour, and the butter with coconut butter or olive oil (all found in supermarkets or specialized shops). This advice was given by a good friend of ours who recently found out she was gluten intolerant 🙂 

 Anyone you love to cook for?

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and don’t forget to tag us #breadonbutter if you try our recipes

Lurpak Cook's Range, Recipes, Sweet 2 comments on Coffee Cake Topped With Caramelized Toffee Nuts

Coffee Cake Topped With Caramelized Toffee Nuts

I’ve been thinking lately about the cake recipes I already master (example lemon cake, fluffy chocolate cake and baba au rhum), and decided it was time to add a few newcomers to the list. So I’ve been trying out new ones, this one included. I wasn’t expecting it to be an immediate success but it definitely entered the list of possible cakes to bake when in need of a warm snack.

coffee cake | breadonbutter

The preparation doesn’t take much time, but it does need baking time so be patient.

Coffee Cake Topped With Caramelized Toffee Nuts

What you’ll need:

coffee cake | breadonbutter

For the Cake

  •  150 g unsalted butter, softened – You can use the Lurpak Cook’s Range butter blocks for better measurement, they’re 50 g each.
  • 130 g soft brown sugar
  • 1 egg
  • 1 egg yolk, extra
  • 150 g plain flour, sifted
  • 1 tsp baking powder
  • 1 tsp hot water
  • 1 tbsp instant coffee
  • 0.25 cup skimmed milk

For the Toffee Nuts

  • 220 g caster sugar
  • 0.5 cup water
  • 20 g butter
  • 100 g raw almonds (or any choice of nuts, they can also be mixed)

How to make it:

  1. Preheat the oven to 180 degrees Celsius
  2. Place the softened butter and brown sugar in a bowl and beat for about 10 minutes until creamy
  3. Add the egg and egg yolk and beat well
  4. Add the flour and baking powder and beat until combined
  5. Place the coffee and hot water in a cup and stir
  6. Add the coffee mixture and milk to the butter mixture and fold through
  7. Spoon the mixture into a greased mold
  8. Bake for 45 minutes or until a skewer comes out clean, then set aside
  9. Make the toffee nuts: In a saucepan, place the caster sugar, water and butter on medium heat. Stir until the sugar dissolves, then bring to the boil. Let it simmer for about 10 minutes until dark golden, then continue mixing with a wooden spoon until a soft caramel paste forms. Add the nuts and stir to combine. Spoon immediately over the cake and serve!

coffee cake | breadonbutter

coffee cake | breadonbutter

coffee cake | breadonbutter

Are you a coffee lover? Would you make this cake?

Items used in photos: Tablecoth from Zara Home; Plates, Cups and Forks from my mom’s cupboards 😉

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and don’t forget to tag @breadonbutter if you try our recipes!

Christmas, Recipes, Sweet 0 comments on Sugar Coat Your Holidays With These Scrumptious Cookies

Sugar Coat Your Holidays With These Scrumptious Cookies

If you’re a cook at heart, you surely know about the food network. Their portfolio of cooks and chefs is the most fascinating and diverse. Naturally, I have my favorites, and Giada de Laurentiis is unquestionably one of them. Italian by origin and Emmy Award winner for outstanding Lifestyle host, this woman fascinates me and inspires me.

A few days ago, Jean showed me this delicious ricotta lemon cookie recipe to try at home, knowing how much I love baking. Turns out it was a recipe from Giada on the foodnetwork.com. So I had to try it right away! And then of course, give it a Christmassy feel. So here goes!

Ricotta Lemon Cookies Recipe

What you’ll need:

ricotta lemon cookies | breadonbutter

For the Cookies:

  • 2.5 cups of all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 100 g unsalted butter, softened
  • 2 cups sugar
  • 2 eggs
  • 250 g ricotta cheese
  • 3 tablespoons lemon juice
  • The zest of 1 lemon

For the Glaze:

  • 1.5 cups powdered sugar
  • 3 tbsps lemon juice
  • The zest of 1 lemon

How to make it:

Make the cookies:

1) In a bowl, combine the flour, salt and baking powder and set aside.

2) In a large bowl, beat the butter and sugar with a mixer until light and fluffy.

3) Add the eggs one by one, mixing in between until combined.

4) Add the ricotta, lemon juice, and lemon zest and beat to combine.

5) Add the dry ingredients and mix well.

ricotta lemon cookies | breadonbutter

6) On an oven tray, place a baking sheet and spoon”how much” the dough on top, evenly and leaving a bit of space between each so they don’t stick together later.

ricotta lemon cookies | breadonbutter

ricotta lemon cookies | breadonbutter

7) Bake for 15 minutes or until golden on the sides then let them rest and cool 20 minutes.

ricotta lemon cookies | breadonbutter

Make the glaze:

1) Combine the powdered sugar, lemon juice and lemon zest and stir until combined and smooth.

2) After the cookies have cooled, spoon the glazing on top and let it harden for 2 hours.

ricotta lemon cookies | breadonbutter

ricotta lemon cookies | breadonbutter

Have it with a dark coffee or mint tea!

ricotta lemon cookies | breadonbutter

ricotta lemon cookies | breadonbutter

 What do you think? 

Recipes 0 comments on *Lucky to Be Young*

*Lucky to Be Young*

The older you get, the more you pay attention to everything you do. Most of adults lose this carelessness they had when they were younger and eat everything “in moderation”. Well this is just sad! Some days, you just want to scream how much you don’t care about the world and want to enjoy just being young. So bake that giant cookie full of candies and lose yourself in carelessness!


What you’ll need:

– 50 g m&m’s (peanut is the best)

– 50 g hazelnuts, crushed

– 125 g semi-sweet chocolate chips

– 125 g unsalted butter

– 300 g all-purpose flour

– 1 teaspoon of bicarbonate of soda

– 0/5 teaspoon of salt

– 1 egg

– 1 teaspoon of vanilla

– 100 g cane sugar

– 75 g icing sugar

How to make it:

1) In a bowl, sift the flour, bicarbonate and salt

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2) In another bowl, mix the butter with the cane sugar and icing sugar

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3) Add to the second mix the egg and vanilla and beat

4) Then add the dry ingredients and mix until combined

5) Incorporate the m&m’s, hazelnuts and chocolate chips and mix

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6) Put the whole mix in a mold (pie mold if you don’t have anything else) and enter in a preheated oven (180 degrees celsius) for about 15 minutes

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DSC_0046Over-indulge because you’re LUCKY TO BE YOUNG! 😉

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Recipes 0 comments on Happiness is in a Sticky Orange Cake

Happiness is in a Sticky Orange Cake

Whenever I think of an orange cake, it takes me right back to my childhood when we used to gather for birthdays of each and every family member that could exist; sisters, brothers, cousins, uncles, aunts, grandparents, parents, you name it! And the sticky orange cake was there every time, with fresh oranges and candles on top. It was THE happy cake. So 2 nights ago, we tried to bring it back, and it was as tasty as I can remember!

Here’s what you’ll need:

For the Cake:

– 4 Eggs
– 220 grams Sugar
– 150 grams All-Purpose Flour
– 1 teaspoon Baking Powder
– 150 grams melted Butter
– 120 grams Almond Powder
– 1 teaspoon of Lemon Zest

For the Syrup:

– 225 grams Sugar
– 125 ml Water
– 2 Oranges, thinly sliced

How to make it:

1) Preheat the oven to 160 degrees Celsius

2) Make the Syrup:
Put the sugar and water in a saucepan and heat on low fire until the sugar dissolves
Add the orange slices and simmer for 10 to 15 minutes
Remove from fire and drain, preserving the syrup and putting them both aside

3) In a mixer bowl, beat the eggs and sugar for 8 to 10 minutes for the mixture to become very pale and triple in volume

4) On top of the mixture, sift the flour and the baking powder, then mix delicately with a spoon while raising the dough to keep air in the mixture

5) Add the butter, the almond powder and the lemon zest and mix again (with a spoon)

6) Prepare your mold with a baking sheet and press the sliced oranges at the bottom and on the sides, pressing gently so they don’t come off

7) Pour in the mixture and place in the oven for around 30 minutes or until a stick comes out clean

8) Take out of the oven, let it cool for about 10 minutes then turn the cake over and pour some syrup on top

Keep the rest of the syrup in case someone wants to add some more

Voila! 🙂 Happiness!

Breadonbutter Guests, Guest Chefs 1 comment on Guest Chef: Khater’s Fig Jam and Brie Crispy Shells

Guest Chef: Khater’s Fig Jam and Brie Crispy Shells

Attention Readers! A new guest chef has just joined the Breadonbutter cooks!
His name is Khater Abi Aad. Him and his wife Lea were just recently promoted to the rank of Parents. Khater loves barbecue-ing and coming up with simple and tasty dishes. Last Sunday, after a nice lunch at their house, he made us these delicious Crispy Filo Shells in nothing more than 30 minutes. I can sure tell you it was scrummy with a mix of salty and sweet flavors. Here’s how to make it.
What you’ll need:
– 8 rectangle filo Pastries
– 100 grams of unsalted Butter, melted
– Brie cheese
– Fig jam
– Ramekins
How to make it:
1) Start by spreading the melted butter on top of each pastry rectangle and put each four on top of each other
2) Cut the rectangles into smaller square bits
3) Place them in the ramekins
4) Cut small brie pieces and place them on top of the pastries
5) Top them with fig jam
6) And send them off to the oven for about 15 minutes or until the tips are golden
It’s crispy, it’s salty, it’s sweet. The fig jam and melted brie cheese create a fusion of flavors that is just perfect.
You can also mix in different flavors, brought to you very soon!
Recipes 0 comments on Cooking With Kids – Easy Chocolate Crepes

Cooking With Kids – Easy Chocolate Crepes

During long vacations and on weekends, your kids or, in my case, little cousins, are often at home and you wonder what to do to amuse them. Our Breadonbutter guest chef, Jean Fares, always seems to make his magical sentence work – “how about we make some crepes?”. It works like a charm and it’s not a lot of effort, doesn’t mess up the kitchen and leaves them happy for at least 45 minutes, not counting the crepe flips in the air.
What you’ll need is:
– 250 grams of Flour
– 3 Eggs
– 0.5 liters of Milk
– 2 tablespoons of Sugar
– 1 tablespoon of cooking oil
– A pinch of Salt
How to make it:
– In a bowl, pour the flour and make a hole in it
– Break the eggs in the hole
– Mix while at the same time pouring the milk on top
– Add the salt, sugar and oil
– Mix well
You can either start making your crepes right away, or, if you have time, let the mix rest for a maximum of 15 minutes.
That day, we only made Nutella crepes (adding a bit of cognac for grown-ups). But you can also make plain ones and let the children add whatever they want to it, ranging from sugar, to jam or even jam and yellow cheese (which I sometimes prefer to Nutella).
And you’ve got yourself a happy kid!
Recipes 0 comments on Crusty on the Outside and Soft on the Inside Cinnamon Brioche

Crusty on the Outside and Soft on the Inside Cinnamon Brioche

Dunking sweet delights in coffee or tea is one of life’s pleasures. I have always dreamed of baking my own brioche and smelling it fresh out of the oven. There’s something so comforting about that, isn’t there? So I looked for an easy brioche recipe. I found one here and gave it a little twist of my own -like adding cinnamon powder, something us Mediterraneans cannot live without. I won’t hide the fact that my shoulders and arms were all sore afterwards, but it was so delicious and up to my childhood expectations that the soreness turned into happiness.
You will need:
250 g all-purpose flour
1 tbsp yeast
2 tbsp sugar
0.5 teaspoon salt
77 g butter
80 ml milk
cinnamon powder (2.5 tablespoons)
1 egg yolk for the glazing
How to make the brioche:
1) Put the flour in a bowl and dig a hole in the middle

2) Pour the warm milk in the hole

3) Add the butter and mix with your hands (you can do it with a mixer but I personally think hands are better)

4) Add the eggs and mix

5) Add cinnamon powder (the more the better – it depends on your taste) and mix
6) After you’re done mixing everything, cover the dough with saran wrap and leave it in a dry space where no air can enter for 2 full hours, until it becomes twice the size

7) Mix the dough with your hands again then place it in a greased mold

8) Separate the egg white and egg yolk of one egg to use the yolk

9) With a brush, spread the egg yolk on the dough (for the glaze)

10) Then sprinkle sugar on top

11) With a knife, cut lines in the dough

12) Put it in the oven 20 to 30 minutes, and voila!!

Enjoy it with breakfast, dessert, afternoon snack or anytime!