Recipes 0 comments on One-Pot Dinners: Chicken and Rice

One-Pot Dinners: Chicken and Rice

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! Continue Reading “One-Pot Dinners: Chicken and Rice”

Recipes 0 comments on Soup For The Soul – For Rainy Monday Nights

Soup For The Soul – For Rainy Monday Nights

It isn’t a secret that food is a means of comfort. During hard-working days, lunch break is greatly welcomed, and the perspective of dinner is what makes us last till the finish line of that oh-so-long Monday. Comfort food is what I crave when I am hit by the blues. I can’t explain this feeling that envelops your heart and tries to take you down. Maybe it’s January and the end of the Holiday season, maybe it’s the load of work that comes with every new year, or maybe it’s simply the general contagious mood. Whatever the reason, I try to get out of it using different methods that generally involve cooking or dining with people I genuinely love. For the days when there are no plans and everyone is too tired to go out, I like to make myself and the hubby something fast and comforting to have in front of the TV (if you’ve been following me, you should know I’m currently obsessed with Sherlock Holmes). This soup is truly for the soul. I made it on a whim with a few vegetables I had lying around the fridge. It’s the ideal meal for a rainy night in. Just make sure you get freshly baked bread on your way home from work.

soup for rainy monday nights

Easy Vegetable Soup For Rainy Monday Nights

What you’ll need (for 2 persons):

  • 1 medium onion, diced
  • 6 small zucchinis, sliced
  • 2 medium carrots, sliced
  • 1 tsp tomato paste
  • 1 liter of water (or chicken stock)
  • Fresh coriander leaves
  • Chili powder, optional
  • Salt and Pepper, to taste
  • 3 Tbsp olive oil

How to make it:

  1. In a large pot, heat 1.5 Tbsp of olive oil on low heat. Add the diced onions and toss until slightly golden
  2. Add the diced zucchinis and carrots and toss until slightly golden on high heat, then season with salt and pepper
  3. Add the tomato paste, toss just once to cover the vegetables then add the water and bring to the boil
  4. Once the water is boiled, lower the heat, season again with a bit of pepper, 1.5 Tbsp of olive oil and chili powder to taste, then let it simmer till it thickens
  5. When the soup is almost done, add some fresh coriander leaves and mix them in

soup for rainy monday nights

Serve hot and don’t forget to dip that fresh bread in!

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

 

 

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?

Recipes 1 comment on One Last Stew For Winter: A Simple And Tasty Coq Au Vin

One Last Stew For Winter: A Simple And Tasty Coq Au Vin

In reference to Breadonbutter’s April Bucket list, I cooked one last stew for the season (if it ever stops raining). When I was younger, I used to watch my mom make this delicious dish that quickly became one of my favorites. I’ve always wanted to try it on my own so I decided to make it last Sunday for Easter lunch. The key to a good Coq au Vin is actually in the seasoning. Your choice of herbs is of great importance. As for the wine, the typical Coq au Vin is made with red wine and with a Coq (rooster). But of course, most of the time, people substitute the coq for normal chicken and at home, we cook it with white instead of red wine. Without further ado, here’s the recipe.

Breadonbutter’s Coq Au Vin Stew Recipe

stew | breadonbutter

What you’ll need (for 4 persons):

  • 800 g of chicken (any part of it – we used 12 drumsticks, but you can also use a whole chicken)
  • 4 large carrots, sliced
  • 10 small onions, peeled
  • 2 garlic cloves, chopped
  • 10 fresh mushrooms, sliced
  • 1 big bottle of White wine
  • 8 black pepper grains
  • Salt, to taste
  • 2 bay leaves
  • Dried thyme, to taste
  • Dried rosemary leaves, to taste
  • Herbs de provence, to taste
  • 2 Tbsp vegetable oil
  • 2 tsp corn flour
  • 2 cups of water

How to make it:

  1. In a large pot, heat the vegetable oil and cook the onion and garlic until slightly colored. Remove from pot and set aside
  2. In the same pot, cook the chicken from all sides until slightly golden
  3. Add the cooked onions and garlic, pepper, salt, mushrooms and carrots, then sauté for 1 minute
  4. Add the bay leaves, thyme, rosemary, and herbs de provence. Mix until combined
  5. Add the white wine until the ingredients are barely covered and add the water
  6. Cover the pot and let simmer on very low heat until the chicken is cooked and the carrots are tender
  7. Towards the end of the cooking, remove 2 Tbsp of sauce from the pot and mix it in a small bowl with the corn flour. Add it to the casserole and stir
  8. Cover the pot again and continue simmering until the stew thickens, the chicken is completely cooked and the carrots are tender

TIP: If the chicken and carrots are cooked but the stew has not thickened, uncover the pot and let it bowl on high heat for 5 minutes

You’re ready to serve your Coq au Vin to your guests. You can present the dish with a side of pureed potatoes, your choice of rice or baked potatoes.

stew | breadonbutter stew | breadonbutter

   Click HERE to follow our foodie and travel journey on INSTAGRAM @breadonbutter_

and tag us if you try our recipes and tips #breadonbutter

 

Travel 1 comment on 8 Foods To Make Your Fireplace Gathering More Fun

8 Foods To Make Your Fireplace Gathering More Fun

Since we just recently got a new batch of snow on our Lebanese mountains, it’s time for a new fireplace edition. A few months ago, we presented you with the top fireplaces in Lebanon (link here). This time, it’s you fireplace owners’ turn. You’ve been given the benefit of a fireplace at home (or any weekend house), so use it wisely – cook in your chimney! It takes less time than a normal fire, it’s delicious, fun and romantic. Not only that, but it will also bring conviviality to your whole evening, making it less formal and bringing you and your guests to open up fun conversations while preparing the food.

So here are the top foods you can cook in your fireplace this February:

Potatoes

For this, you’ll need a small grill and garlic cloves (for garlic lovers). Just slice the potatoes thinly and place them on the grill alongside the garlic cloves. You’ll just love crushing the garlic on top of those thin slices of grilled potatoes.

Chestnuts

In an aluminum foil, place the chestnuts (as they are) and grill them until the skin starts to peel off. Enjoy removing the skin and eating away.

Hot dogs and sausages

Poke your sausage with a skewer, grill it to your preference, then put it in your sandwich with simple salsa.

Corn

Corn on the cob, topped with melted butter, pepper and chili powder 😉 Need I say more?

Roasted vegetables

Instead of bothering to make a salad with a dressing, just grill all kinds of vegetables on the fire and enjoy your five a day. Aubergines, zucchinis, peppers, you name it.

Melt cheese on a bread

Use a clean chimney scoop to place your favorite bread topped with your favorite cheese and let it melt away on the fire. Have it with wine of course (click here for more details).

Marshmallows

Marshmallows are typically put on a skewer and melted on the fire. But why not add a small twist to this by later on squeezing them between 2 biscuits?

A pot of stew

And last but not least, you can use your chimney to cook any kind of stew, but the casserole should be robust like one these Le Creuset dutch ovens.

Final note: Make sure you have a nice kind of bar for dips and sauces to go with the hot dogs, potatoes, corn, etc. This will make the whole evening complete.

Do you have a fireplace at home? Do you cook in it?

Happy weekend!  

Click HERE to follow our foodie and travel journey on INSTAGRAM @breadonbutter_ 🙂

Recipes, Soup Series 1 comment on The Soup Series: Toasty Onion Soup

The Soup Series: Toasty Onion Soup

This soup was the only one I ate when I was younger. On rainy days, we’d come back home from school and we could just smell it. The best thing about it was the whole process. My mom would serve soup in an oven-friendly dish, grab a round toast, toss it in, top it all off with grated Emmental Cheese, and let it all heat up in the oven for about 7 minutes.

I used to think that onion soup was a complicated one to make, but turns out it is really easy. It could also be a great start for when you throw a dinner party at home, especially that you can make it ahead of time and add the cheese and bread as soon as your guests arrive.

So here goes!

Breadonbutter’s Toasty Onion Soup Recipe

What you’ll need:

onion soup | breadonbutter

  • 5 to 6 medium white onions, diced
  • 2 tbsp cooking oil of your choice
  • 30 g unsalted butter
  • 2 liters of water
  • Salt and Pepper, to taste
  • Bread, of your choice
  • Emmental cheese (or if you prefer brie or camembert cheese, you can do it!)

How to make it:

1) In a large casserole, throw in the cooking oil, butter and diced onions and cook until lightly golden

2) Add the water and bring to the boil

3) Lower the heat, add salt and pepper, then let it simmer for about 10 minutes until the water is slightly colored. Turn off the heat

onion soup | breadonbutter

4) In a soup bowl, spoon a bit of soup, add the bread and cheese on top and place in the oven for a minimum of 10 minutes, depending on how you prefer the cheese to be (slightly burnt or just melted)

onion soup | breadonbutter

soup

onion soup | breadonbutter

onion soup | breadonbutter

onion soup | breadonbutter

And serve! Satisfying, tasty, toasty and full of flavors!

onion-soup-7

onion soup | breadonbutter

Are you a fan of onion soup?

P.S. Check out previous recipes from the soup series here.

Click HERE to follow our foodie and travel journey on INSTAGRAM

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

Recipes, Soup Series 3 comments on The Soup Series: Deliciously Roasted Pumpkin Soup

The Soup Series: Deliciously Roasted Pumpkin Soup

Pumpkins are not just for Halloween. They’re in fact one of the lowest calories vegetables to make a meal with, and the most recommended by health professionals for lowering cholesterol and losing weight. Full of antioxidants, they’re the perfect ingredient option.

There are loads of recipes that can be cooked with a nice pumpkin, but since we’re in full Winter mode, Breadonbutter’s soup series are here to make you feel warm this January. Make this pumpkin soup and be on your way to warmness.

Soup chases away chills, soothes the soul, nurtures the appetite and leaves you feeling warm and loved all over

– Donna Hay

This recipe is inspired by Donna Hay‘s. However, I kept it simple and basic and added just a little bit of cream. You can omit it if you wish to stay really light and healthy, but a little cream doesn’t really hurt 🙂

So here’s what you’ll need (for 5 persons):

  • 2 tablespoons Olive Oil
  • 800 g of Pumpkin, peeled and diced
  • 4 small cloves of Garlic
  • 1 Onion, sliced
  • 2 tablespoons of Honey
  • 1 liter of Chicken Stock
  • 250 ml Light Cooking Cream
  • Salt and Pepper
  • Bread (optional)

How to make it:

1) Preheat the oven to 180 degrees celsius

2) In an oven tray, lined with a baking sheet, toss together the oil, pumpkin, onion, garlic, honey, salt and pepper. Roast for 35 minutes or until the pumpkin is tender

pumpkin soup | breadonbutter

3) When the pumpkin is roasted, place half of the mixture in a food processor along with half of the chicken stock and blend until smooth. Set aside in a big casserole and repeat with the second half

pumpkin soup | breadonbutter

4) In the casserole, add the light cream to the pumpkin purée and bring to the boil (on high heat)

5) Reduce the heat and let it simmer for 5 minutes until the soup has thickened

Note: If the pumpkin you bought is huge (like mine was), you can store the extra quantity in the freezer and make another soup this winter.

And serve!

pumpkin soup | breadonbutter

pumpkin soup | breadonbutter

 You can check previous soups from Breadonbutter’s soup series lentil,potato and chard and noodle soup.

Items used in photos: All from Zara Home

Click HERE to follow our foodie and travel journey on INSTAGRAM

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

Places, Things To Do, Travel, Weekend 0 comments on Where to Cozy Up By The Fireplace This Winter

Where to Cozy Up By The Fireplace This Winter

Unlike last winter, this one promises to be cold and rainy. Unsurprisingly,  everyone seems happy about it. After all, we needed the water and we all miss going skiing on weekends and splurging on Fondue dinners at night in front of a cool fireplace. Over the years, we have explored a lot of cozy places with nice chimneys. So to give you ideas on what to do and where to go this winter, here’s a first list of some of the best fireplaces in town.

Lola – Bikfaya – Lebanon

Located in the heart of the mountains, Lola is a warm restaurant with a magnificent view that opens its doors in summer and winter. For spicy lovers, I strongly suggest their special spicy fondue. You won’t regret it!

Fireplaces | Breadonbutter

Fireplaces | Breadonbutter

Fireplaces | Breadonbutter

Byblos Sur Mer – Jbeil – Lebanon

This cozy hotel holds a special place in my heart as that’s where we got married a year ago. With a view over the great Byblos port, they also offer a comfy place to sit and relax by the chimney. Grab a book, order a nice hot cocoa and read the day away.

Fireplaces | Breadonbutter

Fireplaces | Breadonbutter

Fireplaces | Breadonbutter

Fireplaces | Breadonbutter

La Maison de la Forêt – Bkassine – Lebanon

Ideal for a weekend away in summer and winter, La Maison de la Forêt is the perfect hideaway. Snuggle with family around their fireplace and enjoy Tawlet Bkassine’s food.

Fireplaces | Breadonbutter

Fireplaces | Breadonbutter

La Gargote – Broumana – Lebanon

One of the rare authentic bistrots in the country, La Gargote‘s atmosphere has always stayed true to itself. Head there for a nice Soupe à l’Oignon and enjoy the crackles of the chimney wood in the background.

Fireplaces | Breadonbutter

Fireplaces | Breadonbutter

Ristorante La Traviata – Gemmayze – Lebanon

For the ultimate urban winter experience, you must try La Traviata‘s grilled chestnuts! The best thing about it all is that you get to sit outside with your coat still on, sipping wine and eating bits of parmesan cheese. It’ll be up and running by Monday so hurry up and book a table.

Fireplaces | Breadonbutter

Fireplaces | Breadonbutter

Pierre and Friends – Batroun – Lebanon

If you just can’t get away from the sea for long, Pierre and Friends‘ fireplace is the place to be.

Fireplaces | Breadonbutter

Fireplaces | Breadonbutter

Shangrilla – Laqlouq – Lebanon

For a quiet weekend with board and card games, head to Shangrilla Hotel in Laqlouq and relax by the fireplace. They also just launched their fondue and raclette menu so you’re in for a nice treat.

Fireplaces | Breadonbutter

Fireplaces | Breadonbutter

I hope you enjoyed the list and I’d love to know your feedback if you try any of the places! Any other fireplaces suggestions?

Click HERE to follow our foodie and travel journey on INSTAGRAM

Recipes 0 comments on Winter Energy in A Cupcake

Winter Energy in A Cupcake

In winter, a lot of ingredients can bring you vitamins and energy when eaten. This time, I decided to combine some of those ingredients into small, heavenly cupcakes.


The recipe I had was from the book “Cupcakes: A Fine Selection of Sweet Treats“.
What you’ll need:
For 16 to 20 cupcakes:
– 185 ml milk
– 5 g chamomile tea flowers (plus a little extra to decorate)
– 150 g unsalted butter, chopped
– 230 g caster (superfine) sugar – I used normal sugar instead
– 3 eggs
– 2 teaspoons finely grated mandarin zest (try to grate it as fine as you can)
– 300 g mandarin, peeled, seeds removed (or, if you don’t have a food processor and only a mixer, the juice of 300 g of mandarins)
– 60 g fine semolina
– 155 g self-raising flour
For the mandarin glaze:
– 155 g icing sugar, sifted
– 1 teaspoon finely grated mandarin zest
– 2-3 tablespoons strained, fresh mandarin juice
– Chamomile tea flowers to garnish 
How to make them:
1) Place the milk and chamomile tea flowers into a saucepan and bring just to the boil. Let it stand for 5 minutes to infuse, then strain.
2) In the mixer bowl (I don’t have a food processor so I opted for the mixer and therefore pressed the mandarins before hand), place the butter, sugar, eggs, mandarin zest, and mandarin and mix until almost smooth. 
3) Then add the milk mixture, semolina and flour and mix until smooth.
4) Pour the mixture evenly among cupcakes cases and bake for 8 to 10 minutes or until a skewer comes out clean when inserted into the center of the cupcake, in a preheated oven (at 180 Degrees Celsius)
5) Make the glaze:
    – Place the icing sugar, zest and enough juice to make a paste in a heatproof bowl (i.e. pyrex)
    – Sit the bowl over a saucepan of simmering hot water – make sure the bowl doesn’t touch the water, and stir
    – Remove from the heat but keep the bowl above the water and let the glazing dry a little bit
    – Spread it on the cupcakes

Enjoy with coffee, tea or mandarin juice! 

Recipes 1 comment on A Tasty Soup of Healthy

A Tasty Soup of Healthy

A few weeks ago, a strong storm hit Beirut. One that we hadn’t seen in long. Trees fell on the road, there were floods, there was wind, there even was snow in the city – something that nearly never happens. But most of all, temperatures dropped. We were freezing cold and the flu hit most people. 
One of the best things we did during this storm was a delicious noodle soup. It was a real success!
I hear there’s another storm coming soon, so here’s how to keep your bellies and minds warm.
What you need:
– 900 ml of water
– 2 chicken stocks (we used Maggi cubes)
– 1 or 2 boneless chicken breast
– Lemon juice of a small lemon
– Soy sauce
– Spring onions
– Fresh mushrooms
– Fresh ginger
– 1 or 2 garlic cloves
– And of course, noodles
How to make it:
1) Heat the water and melt the chicken stock inside it

2) While the water is on the stove, cut the ginger, garlic and chicken in small bits (see below)

3) When you’re done and the water has not yet started to boil, throw in the ginger, garlic and chicken

4) While you wait for the water to boil, cut the spring onions and mushrooms, and press the lemon (see below)

5) When the water has boiled, lower the fire and let it simmer for a while. 
6) Check if the chicken is tender. If it is, throw in the noodles, half of the spring onions (the rest is for decoration), the lemon juice (as much as you’d like), 2 tablespoons of soy sauce, and the mushrooms and let it simmer for 4 to 5 minutes. 
7) Check if the noodles and chicken are cooked, and you’re done!
Sprinkle spring onions on each bowl of soup and serve hot! 

While you wait, a good and healthy accompaniment to it all would be fresh broccoli, covered with olive oil and thick salt, cooked in the oven for 20 to 25 minutes, until the broccolis are brown.

Healthy, with healing powers, AND delicious!
Recipes 1 comment on Mama’s Holiday Mount

Mama’s Holiday Mount

Did you learn something new while wandering in the kitchens this holiday?? Because I sure did!

Even though she doesn’t cook a lot, my mom is a great person to go to when you’re looking for traditional tasty recipes from all over the world. I always get to pick up a few hints and tips from her when she cooks for Christmas – which she always does. 

This year, I learned how to make a ‘Mont Blanc’, which turned out to be easier than we think. The only thing you can’t manage to do alone is its shape. I tried to make a it a “mont”, but it turned out to be a small one 🙂 . Oh, well. I made a Mont Blanc!
All you need is:
– 1000 g of Creme de Marrons (Chestnut Cream)
– 750 ml of Creme Fraiche
– Meringues (as much as you can – in my mom’s recipe, you don’t make the meringues, you just buy them all ready from a pastry shop)
– For the sauce, 500 g of dark chocolate (I prefer the Poulain brand) and 500 ml of Creme Fraiche
How to make it:
Note before I start: Make it 1 day before you intend to serve it.
1. In the serving dish, place the meringues in circle:
2. Whip the creme fraiche in a mixer until it becomes thick:
3. Coat the meringues with the chestnut cream and the whipped creme fraiche:
4. Repeat on top of each layer 
5. Make the sauce – melt the chocolate in a casserole and heat with the creme fraiche:
And…Voila!
Don’t Forget! Put it in the fridge all night, and serve with sauce aside.
Parties & Happenings 0 comments on Jolly Drinks

Jolly Drinks

What are your favorite drinks to have around Christmas time?

The first response I get when I ask someone what their favorite drink is during winter and Christmas time, is red wine. It’s cosy, warms us up and of course tastes delicious. But I’ve been looking at other drinks’ recipes to make this season (besides hot wine), and I found this. It looks festive and it’s an alternative to hot red wine, for those who are looking for something new this year!
Ingredients:
2 cups chilled pomegranate juice
1 cup chilled cranberry juice
1 cup vodka
1 cup Cointreau or other orange-flavored liqueur
1 cup chilled club soda
1/2 cup fresh lemon juice (from 6 lemons)
1/2 cup syrup
Combine everything and enjoy it with friends and family!