Buying bread crumbs could become a thing of the past at your place with our Make your own breadcrumbs MYOB tips.
- Store bread rolls, crusts or bread that is unlikely to be eaten in a bag in the freezer.
- When you have a collection, thaw and whiz in the food processor using your cutting blade to make delicious bread crumbs.
- Use your bread crumbs immediately or simply store in the freezer and you will always have a supply of breadcrumbs when you need it.
- Add flavour to your bread crumbs by throwing in some garlic, herbs or parmesan cheese.
- Use your breadcrumbs to coat fish or chicken, make a schnitzel, stuff a chicken, for crumble topping or for macaroni and cheese.
Stale cornflakes also make great crumbs.
- Toast cornflakes in the oven to make them crisp.
- When they are cool crush them into a powder using either a food processor or a rolling pin.
- Cornflake crumbs can then be used to crumb chicken or fish, just as you would with breadcrumbs.
Croutons are great in salads and soups and are just as easy to make as breadcrumbs.
- Just cut bread into small squares.
- Coat with olive oil.
- Add any flavourings you’d like such as garlic, herbs or parmesan cheese.
- Then cook in the oven on a tray at 150 degrees until they are golden and crunchy.
- Croutons will keep for up to a month in a sealed container in the fridge.
Cauliflower and cheese recipe
Try this cauliflower and cheese recipe using your freshly made breadcrumbs.
- Melted butter
- Whole cauliflower cut into small florets (you can even use the leaves and stems – just chop them up too)
- Add any other veggies that need to be used from your cupboard or crisper
- 50g butter
- 40g (1/4 cup) plain flour
- 600ml milk
- 80g (1 cup) coarsely grated cheddar (or a mix of any yellow cheeses you have in your fridge – be adventurous and mix your flavours up!)
- White pepper
- 55g or ( ¾) cup of fresh breadcrumbs made from your day-old bread or frozen bread scraps
- Lightly brush a 1.25 litre (6 cup) capacity ovenproof dish with melted butter.
- Cook the cauliflower and other vegetables in a saucepan of salted boiling water for 5 minutes or until tender. Drain, transfer to the ovenproof dish.
- Heat the butter in medium saucepan over medium heat until foaming. Add the flour and cook, stirring, for 2 minutes or until the mixture bubbles. Remove from heat. Gradually add the milk, stirring constantly, until smooth. Place over medium-high heat and cook, stirring, for 5 minutes or until the sauce boils and thickens. Remove from heat. Stir in three-quarters of the cheese. Season with salt and pepper. Pour over the cauliflower.
- Preheat grill on high. Sprinkle the breadcrumbs over the cauliflower mixture. Drizzle over the extra butter and sprinkle with the remaining cheese. Place the dish under the grill, about 10cm from the heat source, and cook for 5 minutes or until golden.
Some tips to make this recipe even better
- Add broccoli. You can also use the broccoli leaves and stalks – just slice them up.
- If you’ve got spare (even a little wilted) veggies in your crisper, throw them in too – carrots, snow peas, beans or any vegetable all add colour and flavour.
- Spice it up by throwing in your favourite flavours – add some mustard or other spices to bring it to life.
- Throw in tuna to add some extra flavour.