| Kate Colquhoun |
| | 01/26/09 at 09:36 AM | | #1 |
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| Rather than binning the last slice of bread, wizz it up and store it in the freezer as breadcrumbs. From stuffings to puddings or meatballs, do share your tips on tasty ways of using them up...
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| Francis Ward |
| | 01/29/09 at 11:00 AM | | #2 |
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It might sound strange but one of my favourite pasta sauces has breadcrumbs in it. Its really easy to make.
Fry some breadcrumbs in olive oil until they're crispy, then drain them on kitchen paper. Separately heat some chopped garlic and chopped chili (or dried chilli flakes) in enough olive oil to coat the pasta. When the pasta is cooked (spaghetti is best), turn it in the garlicky oil and then scatter the toasted crumbs over the top. I also put chopped parsley with this. Yum. |
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| Zoe |
| | 05/29/09 at 10:48 PM | | #3 |
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| Just remember to store "flavoured" (e.g. garlic) breads in a separate bag - don't want a garlicky Queen of Puddings now, do we??!! |
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| Catherine Djimramadji |
| | 07/30/09 at 03:06 PM | | #4 |
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| Not breadcrumbs as such, but if you're making summer pudding this summer turn the crusts you chop off into croutons for salads or soups by sauteeing in butter or olive oil. And try to resist eating all the croutons in one go! |
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| Phillip |
| | 09/14/09 at 05:16 PM | | #5 |
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This may be obviouse to everyone else but was new to me; using bread crumbs to top baked dish's such as pasta bakes.
I have also heard of bulking out burger patties/meatballs with some breadcrumbs.
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all have our "defaults - the chicken pie, risotto or soup that we can do
without really thinking. And while WE might be bored of our old
favourites, they'd taste fantastic to someone else. So do please share
your ideas for using up the last carrot in the fridge, those last two blackening
bananas or the single lingering single egg white".