Monday, 7 May 2012


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.

350g stale bread, broken into pieces

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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