Monday, 7 May 2012

Breadcrumbs

I only buy preservative-free bread. The trouble is, it doesn't stay fresh for long - but then bread is not meant to stay super soft and fresh for weeks! Breadcrumbs are a great way to use up leftover bread and it freezes well too. I always have breadcrumbs on hand for making a crunchy topping for gratins, preparing stuffing for poultry, crumbing meat and fish or adding to meatballs or meatloaf dishes. Give the packaged stuff the flick once and for all.


Ingredients:
350g stale bread, broken into pieces

Method:
Place bread into TM bowl and pulverise for 1 minute/speed 7.

For something different, why not try the following flavour combinations. Just finely chop the ingredients and combine with the breadcrumbs:

  • grated parmesan, parsley, garlic, salt and pepper
  • smoked paprika, parsley and cumin
  • olives and sun-dried tomatoes
  • lemon rind, parsley and sage
  • orange rind, parsley and garlic



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