What can you make from stale white bread? What can be made from stale bread - baking recipes. Tyurya soup. Peasant food

Bread. Bread is one of the most popular food products and has a long history.

IN different countries got the bread different names. Whatever they call it - loaf, lavash, pita, tortilla, baguette, matzo, etc.

The main components of bread are flour and water. The most commonly used is rye and Wheat flour, bread is also baked from barley, corn and other types of flour. You can add yeast or baking powder and salt to the bread. Additives “for everyone” include nuts, raisins, dried apricots, sesame seeds, poppy seeds, caraway seeds, etc.

With the advent of bread machines on sale, many housewives purchased these units and bake fragrant fluffy bread Houses. Contrary to the popular belief that it is “a lot of fuss,” baking bread is not that difficult a task. At least, baking bread is easier than making dumplings, and even a young housewife is not afraid of the latter.

So, to bake regular bread you will need wheat flour (it is better to take premium flour), yeast, salt and water. If you want to rye bread, then remember what to take rye flour it is not recommended in its pure form, as the dough will not rise. Experiments with sourdoughs can also be disappointing - it’s much safer to use regular yeast. The most common mistake in baking bread is diluting yeast with boiling water. Only warm water should be used.

To knead the dough, it will take a maximum of 10 minutes, and not two hours, as many people think. However, you don’t have to knead it yourself - look for this function in a food processor. After using the machine, it is recommended to knead the dough by hand for a couple more minutes to consolidate the result.

You shouldn’t constantly add flour to the dough “to prevent it from sticking.” The dough simply does not have enough air - kneading can easily solve this problem. After kneading, the dough should “reach”. To do this, you need to place it for a couple of hours in a warm place where there is no draft.

The dough is then kneaded to “drive out” the carbon dioxide that was formed during fermentation. But you don’t need to do this for a long time - the dough will lose its fluffiness.

The kneaded dough remains to be divided into portions and shaped. The easiest way to do this is using a baking dish. This way you can be sure that the dough will not spread. Then the dough is again put in a warm place for 40-50 minutes. After 20 minutes, gently press on the dough - the mark should completely disappear. This is an indication that he has risen.

You can decorate the bread with notches, which can be made with a sharp knife. By the way, this is not only a decorative measure. Notches allow you to control the shape and prevent cracks.

Bread must be placed in hot oven, which should be preheated to 250-260ºС. While baking, do not constantly open the oven - the cold has a bad effect on bread.

The readiness of the bread is determined by knocking - an empty sound indicates that the bread can be taken out. However, the unique aroma will tell you this. However, there is no need to rush - it is better to try the bread slightly cooled.

Fresh homebaked bread You can eat it even without additives. And you can combine it with any product - for example, make sandwiches with cheese and butter or more substantial ones - with chicken or sausage. Well, some people like sweet options - spread honey, marmalade, jam on top, chocolate butter etc.

Bread is one of the most important products in the kitchen; it is difficult to imagine any meal without it. But most often it acts as an addition to one or another delicacy, but bread can become part of a dish. Now you will learn what interesting and tasty dishes can be prepared from bread or other flour ingredients.

Soup with garlic croutons

If you add croutons to the soup, it will immediately change its taste for the better. The fact is that the crunch and aroma of fresh garlic bread gives a special piquancy, so we recommend preparing this soup right now.

Ingredients:

Water – 850-950 ml;
Chicken fillet – 200-250 gr.;
Processed cheese (creamy) – 2 tbsp;
Potatoes – 4 pcs.;
Salt - to taste;
Dill (can be replaced with parsley) - to taste;
Oil (vegetable) – how much will be needed (for frying).

For the croutons:

Long loaf or baguette – 1/3 pcs.;
Garlic – 3 cloves;
Olive oil – 1/2 tbsp.

How to cook:

First of all, put the water on the fire;
Wash and cut the potatoes into small cubes;
Throw potatoes into boiling water and cook over medium heat;
While the potatoes are cooking, take care of the fillets. It needs to be washed, cut into medium-sized cubes and fried until half cooked;
When the potatoes are almost ready, which will take about 10 minutes, you can throw in the meat and cheese. When the cheese is completely dissolved, turn off the heat, add salt and let the soup brew (under the lid);
In the meantime, you can make crackers. First, cut the baguette into small pieces;
Place the frying pan on the fire and let it heat up;
Pour olive oil and lightly fry the chopped garlic;
Then remove the garlic and brown the future croutons in the oil that has absorbed the garlic aroma;
When the crackers acquire a beautiful color, pour them into a bowl;
Pour the soup into bowls, throw some crackers into each and sprinkle with finely chopped dill;
Can be served.

Apple bread pudding

Have you thought about what can be made from bread? We have great recipe delicious apple pudding, both children and adults will love it. You will need:

Cinnamon – 2 pinches;
Breadcrumbs - to taste;
Chicken egg – 2-3 pcs.;
Sugar – 80-100 gr.;
Milk – 200 ml
Loaf – ½ piece;
Butter – 1-1.5 tbsp;
Apple – 4-5 pcs.

Preparation:

The first step is to wash, peel and chop (finely) the apples;
Then grind (at your discretion, but preferably finely) the bread;
Grease a baking dish with a little oil and sprinkle with a little breading;
Place apples on prepared surface;

Important! Place the ingredients as close together as possible.

Place shredded loaf on top;
Now whisk the eggs and milk in a small bowl. Add the right amount of cinnamon, do not overdo it, because cinnamon has a rather strong taste and smell;
Pour the resulting milk mixture over the apples and bread, place in the oven (preheated to 180 degrees) for 3540 minutes. Do not overdry the cake, otherwise the taste will be hopelessly lost;

The finished pie does not need to be cut immediately, let it cool slightly, at least 15-20 minutes, and only then cut.

Tuscan bread salad

Make it really tasty and hearty salad It’s not an easy task, but you only think so because you haven’t made a Tuscan bread salad yet, and now is the time to correct this oversight.

Ingredients:

White bread – 1-2 slices;
Cucumber – ½ piece;
Tomato (large) – 1 pc.;
Green onions - 2-3 feathers;
Oil (olive) – 3 tbsp;
Wine vinegar – 1 tbsp;
Olives (pitted) – 100 gr.;
Feta – 80-90 gr.;
Basil leaves – 3-4 pcs.

How to cook:

First, rinse under running water and chop the basil, celery and onion;
Coarsely chop the tomatoes;
Cut the cucumbers into small slices;
Cut the bread into small cubes and dry in an oven preheated to 220 degrees until golden brown crust, about 5-7 minutes;

Important! Oven power may vary, so keep an eye on the crackers constantly. If you doubt your culinary abilities, then set it to 180 degrees rather than 220. This way the crackers will take longer to cook, but the likelihood that you will spoil them is much less.

Remove the bread and let it cool completely;
Mix vinegar and oil;
Place all the ingredients in one bowl and season with olive-vinegar sauce, mix well (but very carefully!) and serve.

Ham casserole

A delicious casserole can be a great dinner or lunch. Due to its satiety, it does not need any addition in the form of a side dish; simply serve it with drinks or vegetables. The following products will be required:

Pasta (any to your taste) – 0.5 kg;
Onion (medium) – 1 pc.;
Marinated mushrooms – 220 gr.;
Sunflower oil – 3 tbsp;
Butter – 1 tbsp;
Ham – 250-300 gr.;
Salt, black ground pepper- taste;
Hard cheese (for example, “Russian”) – 180-200 gr.;
Egg (large) – 2 pcs.;
Milk – ¼ cup.

This amount of ingredients is enough for 6 servings; if this is too much for you, then simply reduce the amount of ingredients several times. Total cooking time is about 45 minutes.

Preparation:

Cut the ham into medium cubes;
Grate the cheese on a grater, preferably a coarse one;
Place a large saucepan of water on the fire and bring it to a boil;
Throw pasta into boiling water and cook for about 9-10 minutes;
Rinse and let the water drain completely;
Add to prepared pasta butter;
Preheat the oven at 180 degrees;
Wash, peel and finely dice the onion and fry it (until lightly browned) in vegetable oil;
Grease a baking dish with a little sunflower oil;
In a large bowl, combine mushrooms, pasta, onion, cheese (100 g) and ham. Adjust to taste with pepper and salt. Place in baking dish;
Mix in a separate container chicken eggs and milk, pour over pasta mixture;
Sprinkle with remaining cheese and bake for 35 minutes.
Remove the finished dish from oven and leave for 15-20 minutes, then you can cut and serve.

Casserole with vanilla sauce

A fragrant vanilla casserole is a lifesaver for those who are expecting guests at home or simply want to please their household with something delicious.

Ingredients:

Apple (sour) – 5-6 pcs.;
Butter – 100 gr.;
Wheat flour (premium grade) – 3 tbsp;
Almonds – 100 gr.;
Powdered sugar – 1-15. tbsp;
Lemon juice – 1 tbsp;
Cream – 270 ml;
Lemon (zest) – 1.5 tsp;
Sugar – 9 tbsp;
Chicken egg – 3 pcs.;
Vanilla – 1 sachet;
Starch – 2 tbsp.

How to cook:

First of all, thoroughly wash and peel and core the apples. Then cut them into small pieces;
Lightly sprinkle the apples with lemon juice and let sit for a while;
Dissolve 2 tablespoons of sugar in half a cup of water and boil this mixture;
Pour the resulting caramel over the apples and let them stand for another 10-15 minutes (covered!);
Mash the butter with a fork or defrost in the microwave (if necessary) and mix with chicken yolks and 2 tablespoons of sugar;
Add flour, almonds and lemon zest;
In a separate container, beat the whites with the required amount of powdered sugar. Add the resulting mixture to the oil mixture and mix well;
Preheat the oven at 200 degrees;
Lay out the apples that have stood for the required time and fill them with the butter-egg mixture. Place in the oven for 30-35 minutes;
While the casserole is cooking, make the sauce. To do this, mix four tablespoons of sugar with starch and a bag of vanilla;
Mix the sweet dry composition with 2 tablespoons of cream (be sure to be cold!);
Place the remaining cream on the fire and bring to a boil, add the cold mixture and cook until it melts. Let the sauce cool and pour into a special container.

Serve with casserole still hot.

Bread balls with cheese

This dish will especially appeal to children, but adults will also enjoy pampering themselves. cheese balls. To prepare this dish You should have the following products on hand:

Chicken egg – 3-4 pcs.;
Sunflower oil – 1 l;
Breadcrumbs - how much will be needed (for breading);
Salt - to taste;
Wheat flour – 100 gr.;
Cheese (Russian) – 120-150 gr.;
Black pepper - to taste;
Oregano - to taste.

Preparation:

Mix breadcrumbs (you can just crushed dry bread) with eggs and grated cheese on a medium grater or (which is better) on a coarse grater. Mix thoroughly;
Add salt, oregano and pepper to the mixture; you can also “decorate” the taste with your favorite seasonings;
Pour flour into a small container;
Place a saucepan or stewpan with oil on the stove; when you hear a slight gurgle, it means it is ready for use;
Wet your hands and make small balls from the resulting dough and dip each of them in flour, and then (very carefully!) dip into vegetable oil;
Cook the balls until they have a beautiful golden color;
Afterwards, place them on napkins to remove any remaining fat, let them cool slightly and you are ready to eat.

Baguette with filling

Have you ever tried a crispy baguette with filling? It’s a shame, because this is a simple and at the same time incredibly tasty dish.

Required Products:

Baguette (you can use just black or white bread) – ½ piece;
Hard cheese – 170 gr.;
Mayonnaise – 2-3 tbsp;
Tomato (large) – 1 pc.;
Salt, pepper - to taste;
Greens (dill or parsley) – 1 bunch.

Cooking process:

First, cut the baguette, the thickness can be any at your discretion, but it is best to make not too thick pieces, ideally 1-1.5 cm;
Lightly coat each piece with mayonnaise;
Wash and cut the tomato, if it is very large, then cut into half rings, and if it is medium, then into rings. Place on top of baguette;
Cut the cheese into thin slices and place on top of the tomatoes;
Add salt and pepper to your taste. If desired, you can add spices;
Microwave for 2 minutes. Remember that the cooking time directly depends on the power of your device, so it is better to set it for 1 minute and then finish it, rather than spoil the dish;
Sprinkle the finished hot sandwiches with herbs.

Needless to say, you can use almost any product as a filling, the main thing is that you and your guests like it.

Scrambled eggs in bread

Chicken eggs themselves are quite nutritious, but in tandem with bread this property increases several times. Such a simple dish can satisfy even an adult man for a long time, not to mention a girl or child. Suitable for breakfast.

Ingredients:

Egg (large) – 2 pcs.;
Greens (parsley or dill) – 1 bunch;
Loaf or toast bread - 2 slices;
Butter – 25 gr.;
Sunflower oil – 1-2 tbsp;
Salt and spices - to taste.

Preparation:

Carefully remove the soft part from the loaf so that a “frame” remains; the main thing in this matter is not to tear it, because then the egg will spread throughout the frying pan;
Grease each piece with a small amount of butter and fry for a couple of minutes until a beautiful crust appears (on both sides!);
Pour a little inside the bread vegetable oil and beat in 1 egg;

It is worth noting! The less oil, the better, if you have a good non-stick frying pan, then you can not pour it at all or lightly grease it with a brush.

Season to your taste and leave to fry over low heat;

Don’t overdo it with seasonings; if it’s difficult for you to combine spices or you’re afraid of being “tricky,” then it’s better to use only salt and ground black pepper.

When the egg is ready, remove the sandwiches from the pan and garnish with herbs;
Can be served. Ideal as a hearty breakfast, especially with a cup of coffee or orange juice.

Lavash meatloaf

Meat rolls have always been popular among housewives; lavash rolls are especially tasty, despite the fact that making such a delicacy is as easy as shelling pears. For cooking you need the following:

Lavash – 1 piece;
Tomato (medium) – 2 pcs.;
Sour cream – 220 gr.;
Cheese – 170 gr.;
Sunflower oil – 2-3 tbsp;
Minced meat (pork or pork-beef) – half a kilogram;
Mayonnaise – 130-150 gr.;
Greens (parsley or dill) - half a bunch;
Ground black pepper, salt to taste;
Onion (large) – 1 pc.

How to cook:

First you need to peel and finely chop (dice) the onion. Then lightly fry it over medium heat, as soon as the “blush” begins to appear, immediately add minced meat to it;
Cook for about 10-15 minutes on low heat;
Season with spices and remove from heat;
Finely chop the greens;
Blanch the tomato;
Grate the cheese on a medium or coarse grater;
In a small container, mix mayonnaise and sour cream, add spices if necessary;
On flat surface spread the pita bread and put the filling in it: minced meat, tomatoes, mayonnaise-sour cream sauce, cheese and herbs. Roll into a sausage;
Place the resulting roll in a baking dish and place in the oven for 25-30 minutes. Baking temperature – 180 degrees. Remember that the temperature, just like the cooking time, depends on the oven, so do not forget to check the dish from time to time;
Cut the finished roll into pieces, sprinkle with herbs and serve. It can be eaten either hot or cold, it does not affect the taste in any way.

Breaded fish fillet

This dish can safely be called unusual due to its taste; crackers give the dish a piquant taste and a pleasant crunch. We recommend preparing breaded fish for a holiday or when guests arrive. Complete the fish delicious side dish and the guests will definitely be satisfied.

Ingredients:

Egg – 2 pcs.;
Wheat flour (premium grade) – 2-3 tbsp;
Fish (fillet) – 800 gr.;
Almonds – 60 gr.;
Breadcrumbs – 120 gr.;
Salt - to taste;
Black pepper - to taste;
Cheese (Parmesan) – 60-70 gr.;
Sauce (tartar) - to taste.

Cooking process:

Start by cleaning the fish. Then rinse it thoroughly and cut it into medium pieces of approximately the same size;
Grind the nuts; for this you can use a special device or simply put the almonds in a plastic bag and “walk” with a rolling pin;
Grate the cheese onto a fine grater;
Mix the above two ingredients and add to them breadcrumbs. Mix well;
Place two eggs in a separate bowl and beat them a little;
Pour wheat flour into another container;
Each piece of fish should be dipped in flour, egg and nut mixture, and then placed in a heated frying pan;
Fry until a beautiful golden brown crust appears, this will take about 15 minutes (7-8 minutes on each side);
Be sure to place the finished fish on napkins to remove unnecessary fat.
Serve with sauce and any side dish, such as rice.

Macaroni three cheese

Despite the fact that pasta does not have a very good effect on your figure, it is one of the most delicious dishes, and if you try pasta called “three cheese”, you will completely forget about any diet. You will need:

Pasta – 90-100 gr.;
Hard cheese – 35 gr.;
Parmesan – 15 gr.;
Dor blue – 35 gr.;
Salt - to taste;
Greens – 1/3 tsp;
Cream – 60 gr.

Preparation:

The first step is to cook the pasta until done. It all depends on the type of pasta, but most of them take about 10 minutes to cook;

Advice! To prevent the paste from sticking, add a couple of drops of vegetable oil to the still boiling water.

When the cooking time is coming to an end (23 minutes), put the cream on the fire, when it is well heated, add the dor blue and let it melt completely;

Important! The main thing is not to spoil the cheese; to do this, stir it constantly and do not keep it on the fire longer than necessary.

Place the finished pasta in a colander, rinse and let the water drain completely;
While the water is draining, add grated hard cheese to the creamy cheese mixture. Let it melt;
Pour the cheese mixture into a deep bowl and cover with pasta, place thin slices of Parmesan on top and garnish with herbs;
Serve immediately.

Delicious sandwiches with figs and brie cheese

This recipe is not very popular, but despite this, the dish boasts incredible taste, so be sure to try it.

List of required ingredients:

Baguette – 1 pc.;
Brie cheese – 450 gr.;
Thyme (must be fresh!) – 2-3 sprigs;
Honey – 120 gr.;
Butter – 3 tbsp;
Ripe figs – 270 gr.

How to cook:

Cut the baguette into slices of medium thickness, ideally 1-1.5 cm;
Brush each piece with honey;
Cut the cheese into thin slices and place on top;
Sprinkle with thyme and top with sliced figs;
Preheat the oven to 200 degrees and place the sandwiches there for 7-10 minutes, depending on the oven power.

Such gorgeous sandwiches will become great snack on festive table. They can also be made quickly if guests suddenly arrive, because they require very little time to prepare.

Light salad with croutons and brie cheese

Brie cheese goes well with many ingredients, so it is used in the most different dishes. Now we will talk about easy and delicious salad with croutons. To prepare you will need:

Loaf – ½ piece;
Head of radiccio lettuce (disassembled into leaves) – 1 pc.;
Radishes (chopped) – 7 pcs.;
Rocketsalat – 60 gr.;
Balsamic vinegar – 2.5 tsp;
Brie cheese (cut into thin slices) – 170 gr.;
Watercress – 60 gr.;
Currants (red) – 130 gr.;
Hazelnuts (roasted and chopped) – 30 g;
Olive oil – 1.5 tbsp;
Peach (cut into pieces) – 3-4 pcs.

How to cook:

Cut the bread into slices and toast in the oven until golden brown;
Place cheese on the browned pieces and place in the oven for a couple more minutes to melt the cheese;
Toss lettuce leaves in a large bowl;
Add peaches, currants (90 g) and radishes;
Grind the remaining currants in a separate bowl with oil and vinegar;
Season the salad with the resulting sauce, and place croutons and cheese on top. Sprinkle with nuts and you are ready to eat.

Bread pudding with banana and chocolate

Sugar – 220 gr.;
Milk - half a liter;
Loaf (cut into small pieces) – 400 gr.;
Eggs – 4 pcs.;
Vanilla sugar – 1.5 tbsp;
Banana (cut into slices) – 2 pcs.;
Dark chocolate (chopped) – 180 gr.

Cooking process:

Set the oven to preheat at 180 degrees;
Grease a baking dish with butter;
In a large bowl, combine: milk, vanilla, eggs and sugar;
Then add bananas to them, dark chocolate and bread. Let it sit for a while and then transfer it to the mold;
Place a damp towel on the bottom of a baking sheet with high sides and place the pudding pan on it. Pour water into the pan; it should reach somewhere in the middle of the pan.
Bake for 50-60 minutes. Check the readiness with a fork or knife; if the knife comes out dry, then the dish is completely ready.

Try not to open the oven too often, this will lower the temperature and may extend the cooking time.

As you can see, bread can make a wide variety of dishes that are suitable for both home “get-togethers” and celebrations. We advise you to prepare at least some of them, and come up with a couple of your own. Bon appetit!

Don't rush to get rid of dried bread. In many countries, bread is a vital product, and throwing it away is a bad omen. Moreover, in our post- and pre-crisis times, many European peoples still remember cheap old recipes

and turn to the experience of our great-grandmothers for help. In Britain, ancient Victorian cuisine, which always knew what could be made from leftover food, is again gaining popularity. Celebrity chef Hugh Finley-Whitingstall devotes his column to the heart of any menu – bread.

“If you asked me whether I prefer fresh, fragrant bread, just taken out of the oven, or a loaf that is already a day or two old, then I would not unequivocally say that I only like fresh. And I would not refuse bread that has been sitting for several days, as it contains many hidden culinary possibilities. Despite the tender, somewhat moist pulp under the crispy crust, characteristic of fresh bread, there remains a feeling of some incompleteness. This is, of course, just the beginning of the story."

Aside from that melt-in-your-mouth, slightly gooey, crispy, freshly baked bread, the best things come from a loaf bought at least a day ago. It is on the second day of the life of a bread loaf that both toast for breakfast and croutons for soup (fried until crisp or simply cut into cubes), as well as a dish with butter, cheese or egg, baked until a crust forms, or a juicy summer pudding are ideal. The second life of yesterday's bun

When a loaf of bread is said to be no longer as fresh, I still hesitate to use the word “old” in relation to it, because it sounds... insulting. So when I look at a two-day-old loaf of bread, I think of it as ripe, with rich potential.

Of course, in order to implement it, the loaf of bread must initially be very good, with a perfectly browned crust, not crumble, and if you cut a thick piece from it and put it on it, it will not fall off.

One of the disadvantages of buying cheap bread is that it does not age properly. The crumbly crust and cottony flesh remain unchanged until the entire bread becomes moldy.

Try making breadcrumbs from white bread, and you just get dust that disappears in your mouth, as if it had been blown away by the wind.

Good bread, however, rarely disappoints. And this is used by a huge number of recipes available in reserve in every culinary culture. Stale bread belongs everywhere. Dishes from stale bread in different countries

For example, Italy, or rather Tuscany. No summer is complete without panzanellas(Tuscan bread and tomato salad) and soup poppa al pomodoros(country soup from the same ingredients). And in the winter season, the leftover halves of stale bread are often transformed into something sweet, such as a casserole soaked in custard.

French toast is another favorite: toasted bread spread with fresh strawberries crushed with sugar or orange marmalade, or egg-wrapped croutons are great for weekly indoor picnics during the colder months of the year.

Bread is the centerpiece for cooking from leftovers. This part is spontaneous and does not require much preparation. culinary arts, often reveals delicious food to the world and unexpectedly successful combinations, forming the basis of many soups in a quick fix, baked goods, salads or casseroles: it is filling enough to satisfy your appetite and quite affordable, which allows you to mix it with a thousand other things. Yummy from leftover bread

Therefore, even if it is only a thin piece or crust, do not rush to get rid of it. One movement of the food processor and it will turn the unsightly crust into crumbs, which can then be frozen and used for breading fish cutlets or to make a wonderfully savory bread sauce.

In short, bread is the head of everything, even if it is no longer as fresh as yesterday.

Cut the crust off one or two slices of bread, soak them in beaten egg (ideally soak for 20 minutes), fry in butter until golden brown, then sprinkle with sugar. Breakfast fit for royalty is ready - and you won't need any croissants. Toast a la France

However, if the classic isn't your thing, an ordinary loaf can be transformed into something completely new.

I love bread and butter casserole and never tire of coming up with something new on this theme every time. This recipe is very suitable for the gloomy days of this time of year, when there is so little fresh fruit grown in your garden. Banana bread

150g unsalted butter, softened, about 450g two- or three-day-old white bread, 3 eggs, plus 1 egg yolk, 100g caster sugar (or vanilla sugar), 300 ml whole milk, 200 ml heavy cream, 1 teaspoon vanilla extract, a little ground nutmeg, 2 large or 3 small bananas, peeled and chopped, 200 g milk chocolate, chopped, 2 tablespoons of powdered sugar.

Preparation: Lightly oil a large ovenproof dish. Cut the bread into slices about 1 cm thick, cut off and discard the crusts, brush lightly with butter on both sides and cut into squares or triangles.

In a bowl, beat the eggs, egg yolk and powdered sugar until a light and foamy consistency forms, then add milk, cream, vanilla extract and a little ground nutmeg. Place a third of the bread slices on the bottom of the dish and top with 1/2 of the bananas and chocolate. Repeat, then top with a second layer of bananas and chocolate with the remaining bread pieces.

Fill with mixture custard and sprinkle ground nutmeg on top. Cover and refrigerate for at least one hour to set. Preheat the oven to 180C. Remove the lid and sprinkle the casserole with powdered sugar.

Place the dish on a baking sheet and then into the oven. Pour boiling water from the kettle into the pan so that the water level reaches the middle of the sides of the dish. Bake for 40-45 minutes, then remove from the pan and serve after 10 minutes.

This is amazing spanish dish often served as part of tapas (a variety of snacks). You can also serve it with eggs, or with greens as a warm salad. Migas (Crumbles)

Will be needed for four servings as an appetizer (tapas) : 250 g good bread with a coarse texture, such as rye, one or two days old. 2 tablespoons olive oil 4 cloves garlic, peeled but left whole, about 75g chorizo sausage, cut into half-moons, about 3mm thick, 2 slices bacon, cut into large pieces, juice of one lemon, sea salt and freshly ground black pepper, 1 bunch of fresh parsley.

Preparation: Trim the crusts off the bread and discard them, then cut the loaf into approximately 2cm cubes. (If the bread is very stale, spray with water to moisten it, cover and leave for an hour). Heat oil in a large skillet over medium heat. Add the garlic cloves and cook, turning frequently, for a few minutes until golden brown. Add the chorizo and bacon and fry for a few minutes until crispy. Remove the chorizo, bacon and garlic from the pan, reserving most of the fat.

Add bread cubes. Toss well to coat in fat, then fry for 5 minutes, stirring constantly, until golden brown. Place the chorizo, bacon and garlic back into the pan and stir everything together. Season with lemon juice, salt and pepper if needed (the chorizo and bacon add a salty flavor on their own).

Serve immediately, garnished with parsley.

The name may seem too common, and the associations too mundane and clumsy... But there is a reason why this economical dish has stood the test of time - it is incredibly tasty. Meat loaf

You will need for eight servings: 30 g butter, 2 onions, peeled and finely chopped, 1 Bay leaf, 2 teaspoons chopped thyme, 1 carrot, chopped, 1 celery, chopped, 2 cloves garlic, peeled and finely chopped, 1 kg ground beef coarsely ground (not too lean), 300g minced pork, 3 eggs, lightly beaten, 70g coarse breadcrumbs, 200ml tomato ketchup, 1 tablespoon Worcestershire sauce, 4 tablespoons finely chopped parsley, ½ teaspoon ground cumin, ½ teaspoon cayenne pepper, a little ground nutmeg, salt and freshly ground black pepper to taste.

Preparation: Preheat the oven to 180C. Place the parchment on a baking sheet or baking pan and lightly grease it with vegetable oil.

Heat the butter in a frying pan over medium heat. Sauté the onion with the bay leaf and thyme for about 15 minutes until the onion is soft and translucent. Add the carrots and celery, cook for five minutes, then add the garlic and cook for a few more minutes. Remove from heat and give vegetable mixture cool completely.

Remove the bay leaf. In a large bowl, combine ground beef and pork, eggs, breadcrumbs, half the ketchup, Worcestershire sauce, parsley, cumin, pepper, nutmeg and chilled vegetables. Season everything well and mix thoroughly with your hands. Break off a piece, fry until tender, then taste and add seasonings if necessary.

Place the mixture in the center of the baking dish and with wet hands, form into an oval about 5 cm high. Pour the remaining ketchup on top. Bake for 1-1.5 hours (time will depend on the shape of your bread) until set and cooked through. Leave it to cool for about 10 minutes before slicing. The next day you can slice it up and make delicious sandwiches with more ketchup!

Don't rush to get rid of dried bread. In many countries, bread is a vital product, and throwing it away is a bad omen. Moreover, in our post- and pre-crisis times, many European nations are night owls and turn to the experience of our great-grandmothers for help.

One is that it ages incorrectly. The crumbly crust and cottony flesh remain unchanged until the entire bread becomes moldy.

Try making breadcrumbs out of white bread and what you get is just dust that disappears in your mouth as if the wind had blown it away.

Dishes made from stale bread in different countries

Good bread, however, rarely disappoints. And this is used by a huge number of recipes available in reserve in every culinary culture. Stale bread is welcome everywhere.

For example - . No summer is complete without panzanellas(salad made from Tuscan bread and tomatoes) and soup (country soup made from the same ingredients). And in the winter season, the leftover halves of stale bread often turn into custard-soaked halves.

French toast is another favorite: toasted bread spread with fresh strawberries crushed with sugar or orange marmalade, or egg-wrapped croutons - great for weekly picnics inside the house during the colder months of the year.

Yummy from leftover bread

Bread is the centerpiece for cooking from leftovers. This spontaneous and easy-to-prepare part of the culinary art often reveals delicious food and unexpectedly successful combinations to the world, forming the basis of many quick soups, baked goods, salads or casseroles: it is filling enough to satisfy the appetite and quite democratic, which allows you to mix it with a thousand other things.

So even if it's just one swipe of the food processor, it'll turn the lackluster crust into crumbs that can then be frozen and used to bread fishcakes or make a wonderfully savory bread sauce.

In short, bread is the head of everything, even if it is no longer as fresh as yesterday.

Toast a la France

However, if the classic isn't your thing, an ordinary loaf can be transformed into something completely new.

Banana bread

150g unsalted butter, softened, about 450g two- or three-day-old white bread, 3 eggs, plus 1 egg yolk, 100g caster sugar (or vanilla sugar), 300ml whole milk, 200ml heavy cream, 1 teaspoon vanilla extract , a little ground nutmeg, 2 large or 3 small bananas, peeled and chopped, 200 g milk chocolate, chopped, 2 tablespoons caster sugar.

In a bowl, whisk the eggs, egg yolk and caster sugar until light and frothy, then add the milk, cream, vanilla extract and a little ground nutmeg. Place a third of the bread slices on the bottom of the dish and top with 1/2 of the bananas and chocolate. Repeat, then top with a second layer of bananas and chocolate with the remaining bread pieces.

Pour over the custard mixture and top with ground nutmeg. Cover and refrigerate for at least one hour to set. Preheat the oven to 180C. Remove the lid and sprinkle the casserole with powdered sugar.

Migas (Babies)

This delicious Spanish dish is often served as part of tapas (a variety of appetizers). You can also serve it with eggs, or with greens as a warm salad.

Will be needed for four servings as an appetizer (tapas) : 250g of good, coarse-textured bread, such as rye, one or two days old. 2 tablespoons olive oil, 4 cloves garlic, peeled but left whole, about 75g chorizo sausage, cut into half-moons, about 3mm thick, 2 slices bacon, cut into large pieces, juice of one lemon, sea salt and freshly ground black pepper, 1 bunch of fresh parsley.

Serve immediately, garnished with parsley.

Meat loaf

Perhaps the name will seem too common, and the associations too mundane and clumsy... But there is a reason why this economical dish has stood the test of time - it is incredibly tasty.

You will need for eight servings: 30g butter 2 onions, peeled and finely chopped 1 bay leaf 2 teaspoons chopped thyme 1 carrot, chopped 1 celery, chopped 2 cloves garlic, peeled and finely chopped 1kg ground beef (not too lean), 300g minced pork, 3 eggs, lightly beaten, 70g coarse breadcrumbs, 200ml tomato ketchup, 1 tablespoon Worcestershire sauce, 4 tablespoons finely chopped parsley, ½ teaspoon ground cumin, ½ teaspoon cayenne pepper, a little ground nutmeg, salt and freshly ground black pepper to taste.

Preparation: Preheat the oven to 180C. Place the parchment on a baking sheet or baking pan and lightly grease it with vegetable oil.

Remove the bay leaf. In a large bowl, combine ground beef and pork, eggs, breadcrumbs, half the ketchup, Worcestershire sauce, parsley, cumin, pepper, nutmeg and cooled vegetables. Season everything well and mix thoroughly with your hands. Break off a piece, fry until tender, then taste and add seasonings if necessary.

Based on materials from guardian.co.uk

In the cuisine of any nation for which bread is the basis of the diet, there are many dishes using bread that is not the freshest. And it doesn’t matter whether it’s a yesterday’s baguette or croissant, a rough homemade crust or stone-dried black bread - if there is no mold on it, we can safely use it as an independent ingredient. And these are not only crackers, bruschettas, croutons and other croutons - the choice of dishes made from stale bread is much wider.

Unsweetened bread pudding for breakfast

For example, bread pudding: stale bread baked in the oven, filled with a mixture of milk and eggs. The sweet version, with fresh or dried fruit, is quite popular. But instead of a loaf or bun, you should take bread with a dense crumb, and replace the fruit minced meat or leftovers meat products, and you get a rather substantial dish known as.

Casserole, unsweetened breakfast bread pudding

Favorite salad of Arab peasants

High-quality bread that ages gracefully. Recipes for salads with stale bread are based on this. In Italian panzanella, the bread gets soggy from tomato juice; in Caesar salad, crispy pieces are prized. In the favorite salad of Arab peasants, both options are allowed. Prepare the salad in advance, and the toasted bread will become soft from lemon juice and gas stations. And if you add the bread at the last minute before serving, it will have a nice crunch.

Bread soup with sorrel

Italian appetizer: boil or fry

Reducing to crumbs is also not the worst fate for stale bread. The easiest way to get them is to pulse stale bread in the bowl of a food processor or blender to the desired degree of grinding. Crumbs made from stale bread are used to bread foods before frying, thicken fillings in strudel and other pies, they are used to create a crust for casseroles or as a stuffing for poultry... And if you fry the crumbs on good oil with garlic and parsley, as suggested in the recipe, no one will even guess about the prosaic origin of the dish.

Eggs Sardinian style

Greek gods dessert

Rye bread crumbs are the main ingredient of a popular dessert in the Baltics, known as “Farmer's Daughter”. This dessert is especially tasty from Baltic varieties of bread such as Rizhsky, but Borodinsky is also suitable. Change the type of bread, jam, replace cream soft cottage cheese or thick yogurt and get a new dessert every time! A very fruitful idea!

Layered dessert made from stale Ambrosia bread

The cost of products purchased to prepare these five dishes was 1050 rubles.

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