Dinner has been tomato soup, with croutons
Opening the bread bin earlier, I discovered half or two-thirds of the sesame seed baguette I bought last week. It hadn't gone at all mouldy, but was completely stale, which made it absolutely perfect for making croutons. Chopped it into cubes, finely chopped some fresh parsley (well, fresh-out-of-the-freezer), melted a load of butter in the big frying pan and chucked it all in, then seasoned them with a bit of salt and pepper. Let them take up all the butter and then turned the heat down a bit, and kept turning them for a minute or two to toast nicely; then tipped them out onto kitchen roll on a baking tray and left them to cool down and lose any excess grease. I had to do them in two batches, there were so many.
Once they'd cooled down I popped the tray in the fridge for a while, then took them out and set aside the ones for today, and packed the surplus in a plastic box. They'll keep in the fridge for a couple of weeks at least
Opening the bread bin earlier, I discovered half or two-thirds of the sesame seed baguette I bought last week. It hadn't gone at all mouldy, but was completely stale, which made it absolutely perfect for making croutons. Chopped it into cubes, finely chopped some fresh parsley (well, fresh-out-of-the-freezer), melted a load of butter in the big frying pan and chucked it all in, then seasoned them with a bit of salt and pepper. Let them take up all the butter and then turned the heat down a bit, and kept turning them for a minute or two to toast nicely; then tipped them out onto kitchen roll on a baking tray and left them to cool down and lose any excess grease. I had to do them in two batches, there were so many.
Once they'd cooled down I popped the tray in the fridge for a while, then took them out and set aside the ones for today, and packed the surplus in a plastic box. They'll keep in the fridge for a couple of weeks at least
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