I’m never able to finish a loaf of bread but can’t bear to see it thrown away. It’s like growing up were are always told there are starving kids in Africa and you know what, there are actually starving kids in Africa, our parents were not lying to us just to get us to eat our veggies. It’s totally meager and unimpressive, but I feel like I can’t throw food away almost ever without remorse and regret. I’m sure there are some other deep seeded issues in there too.
So, I collect ends and slices and halves of bits in a bag in my freezer. When the bag gets full, or I plow through my supply too quickly, I take them all out and make the easiest croutons ever. It’s glorified toast but perfectly crunchy, herby and buttery from this simple rub recipe.
Something like croutons is so simple, it doesn’t make sense not to make them.
Below is a super quick recipe that you can store in an old yoghurt container or airtight box and feel like you made something impressive every time you crack the lid open.
Cooking time: 50 minutes
- 1 total loaf of left over bread
- 2 tbsp of olive oil
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp oregano
- pre-heat oven at 160˚C/350
- ut up bread into 3cm x 3cm cubes (or whatever you can manage)
- cut up oregano
- add 2 tbsp of olive oil to the cut up bread and toss
- add 1 tbsp of salt, 1 tbsp of pepper, and 1 tbsp of oregano (or any herbs)
- spread onto a pan and put into the oven at a moderate temperature for 40-50 minutes.
So, to start cut up the bread into small cubes, about 3cm x 3cm. It doesn’t have to be perfect by any standard, just cut them how you like to eat them.
Keep the left over bits for breadcrumbs.
Toss into a pan and lay each out as flat as possible.
Chop up oregano or other fresh herbs.
Drizzle some good olive oil over all the pieces and toss.
Add oregano and any other herbs.
Add 1 tbsp of salt and 1 tbsp of pepper and toss all together.
Sprinkle fresh herbs on top.
Put into preheated oven at 160˚C/350˚F for 40 – 50 minutes or until golden brown occasionally tossing around.
Let cool for 5 minutes and use for salad, soup, and snacks.
For more foodventures follow @MilkandCookieSA on twitter.