Bread crumbs - It can’t get easier than that! Tear into pieces and grind away in a blender. Store in the freezer. Great for stuffings and of course, for coating fried food in.
Fondue – Perfect for cheese-lovers. Bread & cheese…one of the many delicious sins!
French Toast - The classic french way of using stale bread! The french call it ‘Pain Perdu‘ which means ‘lost bread’. Here’s an eggless version that works really well.
Bread Pudding – There are many ways to make bread pudding. Here’s one i came across that i really liked.
Panzanella- An italian salad made with bread, tomatoes, cucumber, basil, olive oil, vinegar, salt and pepper.
My personal favorite – A version of panzanella in a way. I drizzle a few spoons of cream over cubed bread, sprinkle some garlic salt, pepper, and herbs. Then i let it soak for 30 mins before toasting them golden-brown in a large non-stick pan.
For 2 servings:
60 gms fresh baby spinach
2-3 ripe apricots, pitted and cut into wedges
8 mirabelle plums, pitted and halved
10 cherry tomatoes
50 gms feta or goat cheese
Wash and dry the spinach leaves. Spread them on 2 plates, followed by the apricot wedges, tomatoes and plums. Top with the cheese.
Serve with a honey-mustard dressing:
2 tbsps olive oil
1 tsp Dijon mustard
1 tsp honey
1 tsp lemon juice
1/2 tsp chopped garlic
1 tbsp finely chopped basil
a pinch of salt and pepper
Combine everything in a bowl, cover with cling-film, and keep aside for 15-20 mins to let the flavours mix.
Time for yet another luscious-looking summer salad! Pink grapefruit and rocket salad greens served with vinaigrette dressing. The citrus flavour of the grapefruit and the bitter edge of the rocket combine to give a perfect balance!
For 4 servings, peel 2 medium grapefruits, carefully removing all the white pith from the slices. Rinse 100 gms of rocket leaves and pat dry. Deseed and chop 1 large tomato into big squares. Spread a bed of rocket leaves onto plates, and follow with the tomatoes and grapefruit slices. Sprinkle some grated parmesan on top (or even better, parmesan shavings, if you have it). Serve with a vinaigrette dressing.
1/4 cup vinegar
3/4 cup olive oil
1 clove garlic, peeled and crushed
1 tsp mustard
1/2 tsp salt
1/2 tsp pepper
Whisk all ingredients of the dressing together and keep aside for 30 mins for all the flavours to soak in.
250 gms green beans
4 medium carrots
2-3 sundried tomatoes, chopped
1 tsbp pine nuts
1 clove garlic, crushed
1 tbsp parsley, finely chopped
4 small slices gouda cheese (i used gouda with cumin, but plain gouda is fine if you cant get cumin gouda)
1 tbsp grana padano cheese, grated (can be substituted with parmesan)
1 tbsp olive oil
salt and pepper
Peel the carrots and chop length-wise into thin strips. Trim the ends of the beans. Then heat the olive oil in a big pan. Add the pine nuts and roast them for a minute until they start turning brown. Remove them from the pan and keep aside. Add the garlic to the pan and toss in the beans and carrots. Sautee for 10-12 mins, stirring in between, until they become tender. Turn off the flame and add the sundried tomatoes, pine nuts, parsley, salt and pepper.
Mix everything well and divide on 2 plates. Top each with 2 slices of gouda and sprinkle 1/2 tbsp grana padano. Voila….a colorful and yummy carrot-bean salad/starter!