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Post by ARENA on May 27, 2013 8:38:44 GMT
Apart from chuck it , what can I do (savoury) with stale bread?
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Post by scorp on May 28, 2013 7:00:53 GMT
That's pretty good - the breakpoint is a lot higher with Sainsbury's.
Just checked - free delivery over £100
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Post by ARENA on May 28, 2013 9:34:07 GMT
Had an idea...recipe
Stale bread slices A little milk dried herbs garlic tomato sauce hot sauce
mix all ingredients . Place bread on shallow baking tray. Pour over mixed ingredients. Leave overnight to absorb milk
Top with favourite topping (cheese ,mushroom, ham etc)
Bake ala pizza.
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Deleted
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Post by Deleted on May 28, 2013 22:50:33 GMT
Had an idea...recipe Stale bread slices A little milk dried herbs garlic tomato sauce hot sauce mix all ingredients . Place bread on shallow baking tray. Pour over mixed ingredients. Leave overnight to absorb milk Top with favourite topping (cheese ,mushroom, ham etc) Bake ala pizza. If you add an egg to the milk mixture then you could have a savoury bread and butter pud effect that is light and fluffy. Delicious! or mix with a bit of pesto , mozzarella, fried lardons ...........ooh I'm hungry
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Post by ARENA on May 29, 2013 8:20:59 GMT
Yes I used to do savoury bread puddings for the kids...they loved them. Another favourite was DIY pizza.I'd buy cheap pizza bases, grated cheese, mozzarella, tomatoes, ham, mushrooms etc. and you topped your own and baked it..........
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tina
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Posts: 168
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Post by tina on Jun 2, 2013 10:28:57 GMT
Stale croissants make lovely bread pudding
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Post by scorp on Jun 3, 2013 16:24:03 GMT
Ooh - because they are made with butter, right?
My mother made a good bread pudding - sometimes instead of baking it she'd put it in a basin and steam it, then serve it with a knob of butter and caster sugar... all the fruit stayed plump and soft!
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Post by goldielox on Jun 4, 2013 11:01:01 GMT
Tip Soak the fruit over night in juice and make sure non of it is on the surface when you bake it. So it won't burn
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tina
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Post by tina on Jun 5, 2013 8:09:26 GMT
Did you know that older eggs are best for hard-boiling? The membrane doesn't stick when you peel them.
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Post by scorp on Jun 5, 2013 16:05:07 GMT
Yes, I've read that... and you need them really fresh for poaching. Mine are always somewhere in the middle! So I fry 'em...
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Post by goldielox on Jun 8, 2013 11:21:37 GMT
Frozen pizza tip
If you like them crispy on the bottom. I cut the base of the box and use it as a baking tray. Result always nice and crusty.
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Deleted
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Post by Deleted on Jun 10, 2013 19:39:37 GMT
Another favourite was DIY pizza.I'd buy cheap pizza bases, grated cheese, mozzarella, tomatoes, ham, mushrooms etc. and you topped your own and baked it.......... I make my own base (sainted smiley), and it is a family favourite here too. No two pizzas are the same as it is a what's left in the fridge pizza. I've put on a bolognese/chilli con carne as a base, or pesto instead of a tomato base (delicious), left over meat from roasts or ham remnants and topped off with rocket on the mozzarella. If I can't be arsed to make the base, I have used all the above ingredients on puff pastry instead. Yum
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Post by scorp on Jun 11, 2013 7:11:40 GMT
There are few things ore disappointing in this world, than puff pastry...
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tina
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Post by tina on Jun 11, 2013 12:59:23 GMT
Whats wrong with puff-pastry. I love it on all sorts of things (unfortunately)
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Deleted
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Post by Deleted on Jun 11, 2013 21:00:45 GMT
I love it on all sorts of things (unfortunately) Me too.
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