Happy 4th of July! I am taking the week off from markets to enjoy some summer time with my family and friends, but in case you have some left over bread here is my current favorite crouton recipe:
1/4 c Extra Virgin Olive Oil
6 c bread torn into little pieces (about 2/3 of a Polenta loaf works great)
salt and pepper
Preheat oven to 400F
Mix the bread cubes with the olive oil in a large bowl. Toss to coat well. Transfer bread to a baking sheet and sprinkle with salt and pepper. Bake staring 2 or 3 times until the croutons are golden brown, but still a little soft inside. Set aside and cool.
Put on your next salad or enjoy as a snack while cooking your main meal :)
500g day old Country Sourdough Bread or Baguette
1.5 teaspoons salt
350g luke warm milk (more if needed)
1 small onion diced
One bunch fresh parsley shopped
In case you have some extra Vollkornbrot and want to turn it into crackers!
How to make Crackers with your Vollkornbrot
Cut your loaf into very thin slices, the thinner the better. Spread the slices on a sheet pan and put it in the pre heated oven at 375F for about 15-20 min. Keep an eye on it, you want them to be crispy at the edges but not burnt, it happens really quickly! Let them cool and either store them in a tin or jar until you are ready to eat them or serve right away. They are good with almost anything! Slices of brie with a spoon full of your favorite jam or honey, blue cheese, or some smoked salmon (here is where I get mine) with dill and cream cheese, the possibilities are endless! Let me know what you like to put on yours!
Since you asked so kindly here is the recipe to my breakfast cookies!!! All my recipes are in grams. Cups and ounces get me all confused so if you don't have a scale you can google the conversions for most ingredients. Happy baking!
For one large batch of Breakfast Cookies you will need:
Cream the butter and sugar in a stand up mixer fitted with a paddle attachment. Add one egg at a time and mix well. Add the vanilla extract. In a medium size bowl measure out the flours, baking soda, cinnamon and salt and stir to combine. Slowly add it to your butter and sugar while the mixer is running on low. Slowly add the oats, then the raisins and nuts stirring just to combine. I often hand mix the nuts in to finish the dough.
Using an ice cream scoop or two spoons make little balls and place them close to each other on a baking sheet. Put the baking sheet in the freezer for at least an hour. Once they are frozen put most of them in a ziplock freezer bag and a few on a baking sheet for immediate enjoyment.
Heat the oven to 350F. Once the oven is hot put the sheet with a few cookies in and bake for 10-16 minutes depending on the size of your cookies. They always look way too gooey when you take them out but that's when they are just right! Repeat every day until gone. Enjoy with a cold glass of milk for the ultimate morning pleasure.
Since I have not been baking for a few months, we had to resort to crackers for awhile which really needed a good topping. In my search I came across this fabulous "Sunflower Tuna Salad" in Sarah Brittons My New Roots cookbook. Since we have been loving it so much I thought I would share it with you all. It's easy, its delicious and it makes the most boring crackers taste amazing!
Vegan Tuna Salad based on Sarah Brittons Recipe
Breakfast is one of my favorite meals but I often find myself too much in a hurry to actually make a big elaborate breakfast on a week day, that is when my husbands specialty comes into play “Egg in a Blanket”! I had never had it before I met him but since then it’s been one of my favorite easy and satisfying quick breakfasts to have. I certainly go through phases where I have it everyday! In case you either needed a reminder to make this wonderful breakfast or you never had it like myself many years ago here are the easy instructions:
Egg in a Blanket
Butter both sides of a thick slice of sourdough bread. Cut a hole in the middle,using a cookie cutter or small glass. Melt a little bit of butter in a skillet on low heat. Place bread in