Remove the crusts, break into pieces and turn it into breadcrumbs by whizzing it in the food processor. Store in clip seal bags in the freezer and use as required .
Or if a recipe requires a small amount of fresh breadcrumbs (to mix in with patties or top a mornay bake) grate frozen slices of bread (crusts removed) straight from the freezer.
Bread Case Pies
I often keep a loaf of generic bread (under $1) in the freezer just to use for bread case pies! (Make with bacon, egg, herbs and ricotta for deliciousBacon and Egg Pies- or use leftover casserole and topped with grated cheese).
Half a loaf of stale bread
30g softened butter
2 tablespoons chopped fresh parsley
½ cup grated cheddar cheese
2-3 cups of any leftover casserole or Bolognese sauce
Preheat oven to 180°C.
Lightly grease small muffin tins or patty pan tins with spray oil.
Remove crusts from each bread slice and roll slices out thinly, being careful not to break bread. Butter each slice and press gently into holes, pinching together where necessary. Trim excess from edges.
Fill bread case with 1-2 tablespoons of any casserole filling. Top with grated cheese and sprinkle with chopped parsley.
Bake for 10-15 minutes until cases are golden and crisp and cheese is bubbling.
Serve with garden salad and wedges.
Gluten Free Variation:
I have had success with Country Life Gluten Free and Woolworths Free From Gluten bread, however leave the crusts on and use a small pan so you don’t have to roll the bread out too thinly.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
Close to Home
Tales from the front line of parenting. These were some of the happiest days of my life.
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.