Christmas can be a time of overshopping, overspending and overeating. Consequently we feel the strain on our wallets, waist lines and -alas- on our waste bins as well.
Too much is bought, only to be thrown away. Bread and cakes are no exception- going stale or just losing their appeal after so much rich food.
This year's Christmas blog is all about making use of leftover bread, brioche or biscuits.
The first recipe uses up brioche rolls or slices- but you could easily make the recipe with any cake crumbs.
Prune and Lemon Tart
|Sweet pastry case baked 'blind'|
You will need a sweet pastry case, baked blind at 180 degrees.
10-12 stoned prunes ( soaked overnight in tea)
If you don't like prunes, use figs or raisins soaked in rum/tea or chocolate chips.
150 ml milk
150 ml cream
zest of 1 lemon ( plus a dash of Limoncello if you feel like it)
100g blitzed brioche or cake crumbs
Vanilla sugar to top
1. Blitz up the brioche or cake into crumbs
|Blitzed brioche crumbs|
|Place prunes in the case|
|Whisk together the ingredients and leave to stand|
5. Bake for half an hour or so at 180 degrees.
|Prune and Lemon Tart|
Can I also recommend my Caramel Clementine Upside Down Cake?
|Caramel Clementine Upside Down Cake|
If you have room in your freezer, then you need never throw away stale bread- simply blitz it into breadcrumbs and store for when you need it.
Like for coating arancini as here
|Arancini with Dipping Sauce|
Roll the patties first in egg and then coat thoroughly with crumbs. Leave to chill in the fridge for a an hour before frying in hot oil.
|Fry patties in hot oil|
|Crispy Fish Cakes|
These go really well with a Sweet and Sour Dipping Sauce.
Mix 1 cup of cider vinegar with 1 cup of light brown sugar, 2 tbsp of tomato puree, 1 cup of water, 1 diced red chilli and 1 tin of chopped pineapple in juice ( or fresh pineapple with 1 cup of whatever fruit juice you have to hand eg. apple or orange).
Heat the ingredients until the sugar is dissolved, taste and adjust to your taste ( more vinegar or sugar as required). Mix 2 tsp cornflour with water in a cup and add to the mixture in the pan. Stir until thickened.
|Sweet and Sour Dipping Sauce|
|Finally, if you have stale biscuits to use up, try this old favourite-|
|Breton Biscuit Cake|
Whether you eat like a sparrow or a sparrow hawk, hopefully these crumbs will bring you comfort this Christmas.
|Best wishes for 2019!|