Wednesday, 4 March 2009


How do you make breadcrumbs? I make the crumbs first (usually by whizzing the bread in the food processor) and then putting a thin layer into each of my casserole dishes and putting it in the oven to toast. The temperature varies, I've taken to putting it in the oven with whatever I'm cooking.

Breadcrumbs are great to use up pieces of bread that you are worried will go mouldy or anything too unappetising for toast. It's also a great way to rescue failed bread baking experiments. Breadcrumbs can be made and then tossed in the freezer, although I invariably eat a handful straight out of the oven.

This recipe is based on from one out of The New English Kitchen. I messed around with garlic chips, took out the broccoli (we had no veg box because I was away, a new one is coming tomorrow) and threw in herbs and olives.

Cupboard Pasta (for one)

1 table spoon of olives roughly chopped
1 clove of garlic sliced thinly
1 handful of spaghetti (or whatever)
1 table spoon of olive oil
a pinch of dried thyme and oregano
1/4 cup of breadcrumbs

  1. Cook the pasta according to the packet instructions and/or grace of god
  2. Heat the olive oil in a frying pan. Check that it is hot enough by throwing in a test slice of garlic. If it bubbles chuck in the rest.
  3. Once the garlic is golden brown and crispy remove from the pan and place to one side. Take extra care not to burn it, it makes a horrible, choking smell.
  4. The oil should now be infused with the garlic, when the pasta is cooked add it to the frying pan.
  5. Throw in the breadcrumbs, olives and herbs.
  6. Toss it altogether in a pan for a further two minutes, add pepper to taste.
  7. Take off the heat, place in a dish and add the garlic crisps decoratively on top.
  8. Eat.

The New English Kitchen contains lots of other tips and recipes for 'free' foods and is an absolute treasure trove of information about the food industry. It does contain information about 'humane' meat, fish and other animal products though. It's a fascinating read but I'm not sure I'd buy it now - as a vegetarian.

No comments:

Post a Comment