Sunday, 23 December 2018

Christmas Crumbs

Image result for leftover bread

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
1 egg
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
2. Chop the soaked prunes and place in a layer on the pastry case

Place prunes in the case
3. Whisk together the milk, cream, egg, lemon zest, Limoncello and crumbs and leave to stand until the liquid has been largely absorbed

Whisk together the ingredients and leave to stand
4. Spoon over the prunes in the case, smooth level and top with the vanilla sugar.
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
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
 or use leftover fish pie and breadcrumbs to make fish cakes:

Fish Pie
I do make a good fish pie - and the leftovers go brilliantly in fish cakes. Add a little extra seasoning to your cold pie ( chopped spring onion, capers, green olives or chilli to your taste) Simply shape the cold mash and fish mixture into patties and then line up two saucers - one with beaten egg and one with blitzed breadcrumbs or biscottes.

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
Drain and serve.
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-

 A Breton biscuit cake, which won this week's recipe swap competition, sits atop a stripey tablecloth, with a couple of segments missing. The assumption is that someone has eaten a bit of it. To be fair, that's probably what has happened.
Breton Biscuit Cake

Whether you eat like a sparrow or a sparrow hawk, hopefully these crumbs will bring you comfort this Christmas.
Image result for birds on bird table
Best wishes for 2019!

No comments:

Post a comment