Friday 13 May 2011


Ended up watching Hugh Fearnley-Whittingstall on TV the other night. I am not one for usually watching cookery programs but having read one of his books on holiday a few weeks ago, I thought I would see what his programmes were all about.
Anyway, interesting idea about saving crusts to make breadcrumbs. Basically, save up crusts of bread - perhaps in the freezer. Shove in a tray in a hot oven for about 3/4 hour or so to dry out all the moisture, then grate up into breadcrumbs. They have to be really quite crisp and dry otherwise they might go mouldy. Then store in a jar.

Neat idea if you can't get your kids to eat crusts, especially if they like all things in the form of a nugget or crispy crumbs!

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