Recipes 0 comments on Comfort Food: Potatoes and Spices

Comfort Food: Potatoes and Spices

There are days when you just know what you need to eat to feel better. We all have that unwritten list of comfort food that is easy to make and can satisfy our tummies and overworked minds in no time. I won’t bore you with my long list. For now, I’ll just present you with one of my go-to dishes. I discovered this obvious meal at my mother-in-law’s one day. We got to their house one afternoon and I saw that they had a tasty-looking potato meal. I asked what it was and they answered something like ‘teased potatoes’. I’d like to tease my potatoes is what I thought. The recipe was simple, I was told. It’s all about the spice mix you add to potato cubes, and – stay cool – adding an egg at the very end!  Without knowing exactly which spices to use and what were the exact steps, I set out to make my own ‘teased’ potatoes. I cannot guarantee that the ingredient quantities I’ll be sharing now are the same every time. This is a question of taste, and of pure fun. Just put on some happy music and go spontaneous.

I’ll share the ingredient and the steps I go through to make this dish and let you take it from there.

Comfort Food: Potatoes and Spices Recipe

comfort food | breadonbutter

What you’ll need (for 2 persons):

  • 4 large potatoes, cut in small cubes
  • 1 Tbsp Chili powder or Peperoncino
  • 1 tsp Cumin
  • 1 tsp Black Pepper
  • 0.5 tsp Ginger powder
  • 1 tsp dried basil
  • Salt, to taste
  • 3 eggs
  • 4 Tbsp Olive oil
  • 3 garlic cloves, sliced
  • 1 medium onion, diced

How to make it:

comfort food | breadonbutter

  1. In a large pot, cook the garlic and onions in the olive oil slightly.
  2. Add the potato cubes and mix to combine everything together. Cook until the potatoes are slightly tender.
  3. Add all of the spices and mix to combine.
  4. Cook until the potatoes are tender the add the salt and immediately break the 3 eggs then mix to combine.

Serve once the eggs are cooked and enjoy (dare I say, in front of the TV)! 😉

comfort food | breadonbutter

What’s your go-to comfort food?

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Home & Kitchen, Product of the Week, Recipes 0 comments on Product of The Week (With Recipe!): Chipotle Peppers

Product of The Week (With Recipe!): Chipotle Peppers

Chipotle peppers are smoke-dried jalapeño. They are made primarily in Chihuahua, Mexico but are also produced in much of Mexico and increasingly in the US.

For Chipotle, the peppers are kept on the plant until they turn deep red and begin to dry out. They are then smoked for days in a sealed smokehouse until completely dry. Some commercial producers use an alternative to smokehouses which consists of gas driers and artificial smoke flavoring. This alternative technique, however, produces a less flavorful chipotle.
In the supermarket, you can find those delicious Chipotle peppers in Abodo sauce and use them for your marinades. Last Saturday, we used them to marinate the chicken for our BBQ. Scroll for the recipe! 🙂
chipotle peppers | breadonbutter
Found at Spinneys Ashrafieh  –  Photo from

Chipotle Peppers Chicken Recipe

Ingredients (for 8 persons):

  • 1.2 kg chicken (can be wings, drumsticks or breasts)
  • 3 cloves of garlic, roughly minced
  • 1 can of chipotle peppers in abodo sauce
  • 1/4 cup cider vinegar
  • The juice of half a lime
  • A pinch of salt
  • 1/4 cup of honey

How to make it:

  1. Crush the garlic in a small blender.
  2. Add the chipotle peppers, apple cider vinegar, lime juice, salt and honey. Mix to combine
  3. Pour the mixture over the chicken and let it marinate (preferably overnight)
  4. When it’s time for grilling, cut the chicken in some places with a knife so that it gets grilled faster and gets marinated from the inside as well

And enjoy!

BBQ | Breadonbutter

Do you use chipotle peppers when you cook?

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and don’t forget to tag us if you try our recipes!
Home & Kitchen 1 comment on Kitchen Tour – Lina’s Sweet Kitchen – Part I

Kitchen Tour – Lina’s Sweet Kitchen – Part I

Afterwards, they always had tea in the kitchen, much the nicest room in the house ― Flora Thompson


When cooks come together, the kitchen becomes only action and camaraderie. After all, good food and a warm kitchen is the essence of making a house, a home. So when Lina – a friend of my mom’s I’ve grown up to love – agreed to welcome me in her kitchen and sniff around, I was delighted! With a great, positive and fun personality, Lina is also a great cook. She has the gift of a mixed cultural background and thus the gift of a wide recipe index. I spent an entire morning in this sweet kitchen, photographing her tools, her spices and objects. She then taught me 2 recipes I will be sharing in the second part of this Kitchen Tour tomorrow. For now, here are my favorite things in Lina’s kitchen.

It all started with a delicious cup of coffee and fresh mini croissants.


overview- lina's kitchen breadonbutter

In Lina’s kitchen you can find all kinds of spices, a snack bar, a breadmaker and all the flour in the world, and beautiful Picasso mirror coffee cups.









The detail to absolutely memorize is the beautiful kitchen top made from slate (Ardoise in french)


The object to dream about is this pastel yellow Kitchen Aid mixer




And here’s a preview of Lina’s Kitchen Tour Part II, tomorrow on Breadonbutter 🙂



Hoping to inspire you, always.

Recipes 0 comments on Shrimp It Up!

Shrimp It Up!

This is a special dedication to spicy food lovers. I’m sure you can relate to the feeling of just wanting something hot to eat, that explodes in your mouth when you take a spoonful. Well this is it! I promise some tears and pink eyes after this.

Of course, it would be ideal to have fresh, well-cleaned shrimps for this dish, but for busy bees, last-minute meals can be cooked with frozen things from time to time. It’s no problem.

So here’s what you’ll need (for 4 persons):

– 1 kg of Shrimps of your choice

– 2 tablespoons of strong Paprika

– 1 teaspoon of Coriander seeds, crushed

– 1 teaspoon of grounded Turmeric

– 1 teaspoon of Black Pepper seeds, crushed

– 1/4 teaspoon of Ground Cloves

– 1/4 teaspoon of Ground Cardamom

– 60 ml of Water

– 1 Tablespoon of Olive Oil

– 2 medium Onions, diced

– 500 g of Tomatoes, diced or Tomato Juice

– 2 tablespoons of Fresh Coriander Leaves for garnish

How to make it is pretty simple:

1) In a bowl, mix all of the dry spices, then add the water on top


2) In a hot wok, sauté the onions in the olive oil, then add the spice mix and let it heat

3) Add the shrimps, season and mix

4) Add the tomatoes or tomato juice and let simmer for a few minutes or until the sauce has combined and thickened


Serve with some brown rice and a bottle of well refrigerated white wine! Simply Delicious!

Spicy Shrimp

Home & Kitchen 0 comments on The Things You Do With Spices – Part 2

The Things You Do With Spices – Part 2

We have recently moved into a small and cozy studio apartment. It’s really great and all but the only thing is, given that we cook a lot, it is hard for the whole place not to smell after having prepared one of our dishes.We’ve bought scented candles and light them up, we’ve also bought a sprayable freshener, but it just wont do the complete trick. We always end up having to open all windows, and for chilly people like me during the winter, it’s a bit of a pickle. So I did my research and found out about this great idea of simmering all of your favorite spices, herbs, and other ingredients in a pan to make your home smell nice.

All you have to do is decide of a mix of your favorite smells, ingredients, or and spices, place them in a pot with water, bring them to a boil, and then lower the fire and let it simmer for at least half an hour. Your house will smell like your favorite dish in no time.

Now there are so many combinations but this is the one I chose today (I might choose something else at the approach of summer):

What you’ll need:

– 2 small cinnamon sticks
– 2 cloves of dried ginger
– Thyme
– Vanilla
– Orange peel and a little bit of its juice (i used a red orange which made it all the more delicious)

And there you go, just throw them all in a pot, boil then let simmer for at least half an hour and indulge!

To save the ingredients and not throw them out after this whole process, I placed them in a jar with water then in the freezer for the next time I wish to make the house smell nice. All you’ll have to do is defrost, and start again.

It’s great for when you’re entertaining as well. Guests come into your house and immediately smell the warmth or freshness in the air.

What would you choose as a combination? I’d love to know.

Home & Kitchen 0 comments on The Things You Do With Spices – Part 1

The Things You Do With Spices – Part 1

No matter the dish you are cooking, the role spices play is of great importance. For us, it’s important to have all spices visible and within easy reach when cooking. So after having gone out an bought almost all possible spices, we had to come up with a creative idea to display them.First, we went out and brought transparent, lid-tight jars that could contain each kind of spices. Then, to create the spice rack, we got all of the empty wooden wine boxes we had and played around with them until it became the ultimate, Do It Yourself Spice Rack.

Check out the steps out in pictures:

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.


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.