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Garlic Croutons - Recipes At Home

BRILLIANT IDEAS FOR BREAD: RECIPES TO HELP YOU GET THROUGH TOUGH TIMES AND MAKE SURE NO GOOD FOOD GOES TO WASTE

 

As we all adjust to our new reality, we know how hard it can be to come up with great ideas for what to eat every day, three meals a day.  Knowing how important it is to stay at home and minimize food shopping trips, we’re going to be sharing some inspiring ideas, both for satisfying dishes made with freshly baked bread and for avoiding food waste by using up your leftover bread in really tasty ways.

 

The first recipe we’re sharing with you is for Garlic Croutons.  It couldn’t be easier and it’s a great to way to use up bread that is a little past its best and might otherwise go to waste.  Use them to garnish soup, or to add crunch and flavour to a salad.

 

GARLIC CROUTONS

 

Ingredients:

 

400g of PAUL bread – most of our bread works well for this, although multigrain might be too crumbly.

2 tbsp unsalted butter, softened

2 tbsp extra virgin olive oil

3 medium garlic cloves, crushed

1 tbsp fresh parsley, finely chopped, or 1 tsp dried parsley

¼ tsp salt

¼ tsp freshly ground black pepper

 

Method:

 

Pre-heat the oven to 190 degrees C (170 degrees Fan).

 

Combine the butter, olive oil, crushed garlic, chopped parsley, salt and pepper in a small pan over a medium heat and stir until the butter is melted.  Take off the heat and allow the flavours to combine whilst preparing the bread.

Retaining the crust, cut your bread into cubes roughly 2cm x 2cm.

 

Place the bread cubs in a large mixing bowl and drizzle over the seasoned buttery oil.  Toss to coat well.

Line a baking tray with baking parchment, then spread the bread cubes evenly on the tray.

 

Bake in the pre-heated oven for 18-20 minutes until golden brown and crunchy.

 

Serving Suggestions:

 

Scattering a few of these croutons on top of a bowl of soup just before serving is a tasty addition to any soup, as well as making it a more substantial meal.

As the weather gets warmer and the clocks change, with the hope of spring around the corner, it it’s warm enough to contemplate salads as a main meal, stirring in a handful of croutons adds both flavour and a satisfying crunch.

 

Once completely cool, the croutons will keep for a couple of weeks in an airtight tin.

 

Enjoy!  More recipes coming soon.

 

 

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