HERBED CROUTONS
I have such a love for cookbooks. Have you ever sat down and read a cook book page by page? It's a different perspective from the quick flip through " will I cook any of these" flip you do at the book store to see if you're going to buy it. Anyway.. try it.. it's pretty great!
This winter I picked up Donna Hay The Fast Five Shortcuts to Deliciousness. It's such an inspiring book because there are so many kind of aha moments and things that you'll start pulling into weeknight dinners because they're easy. The first one I tried and keep coming back to ( enter my love of bread ) is the herbed crouton.
The book has 4 takes on croutons, 2 herbed, a wasabi and a chili crouton. When it comes to croutons I've always been the butter and garlic cooked slow in a frying pan.. which is delicious, but wait until you try this. When we have a baguette or french loaf with dinner I'll keep a bag of the left over slices in the freezer, perfect to use up in a crouton.. or just buy a fresh loaf!
GARLIC OREGANO CROUTON - Donna Hay
Preheat oven to 400F. Combine 360g fresh sourdough chunks, 6 cloves crushed garlic, 2 tbsp oregano leaves, 1/3 cup evoo, sea salt and cracked pepper. Place on a baking tray lined with parchment. Bake for 10-12 min or until golden.
HERB AND PARMESAN CROUTONS
Preheat oven to 400F. Combine 360g fresh sourdough chunks, 1/3 cup finely grated parmesan, 2 tbsp rosemary leaves, 1/3 cup evoo, sea salt and cracked pepper. Place on a baking tray lined with parchment. Bake for 10-12 min or until golden.
So simple right? As mentioned I've been using a standard baguette, so any bread of your choice will be perfect. I love the bread chunks to be a little oversized and rustic. I picked up a poultry seasoning herb packet the other day and did a fine chop on thyme, oregano and rosemary to mix with the fresh parm and evoo. It was SO good.
The formula is an easy one so play around with herbs and flavours your family loves and it's sure to be a recipe you'll come back to time and time again!
Happy weekend!