Cold day’s Crouton
“寒い日のクルトン”
This herby crouton recipe is inspired by my first day at the Italian restaurant IDA in Kensal Rise, where I started working in November. Chef Neerali prepared croutons to garnish her spicy pumpkin soup, and as they came out of the oven, the aroma of sage, rosemary, and garlic filled the kitchen—impossible to resist nibbling.
Since then, I’ve been saving the ends of bread loaves at home to make croutons, loading them with herbs. For this recipe, I’ve added orange peel for an autumnal, wintery twist.
Croutons aren’t just for soup—they’re great in salads, roasted vegetables, or even as a snack on their own.
Ingredients
Leftover bread 4slices (any type works, but I like ones with a hard crust)
Sage 3leaves
Rosemary 1sprig
Garlic clove 1clove(unpeeled, smashed)
Olive oil 2tbsp
Salt and pepper a pinch
Orange peel 4strips
Tear the bread into small pieces and toss well with all the ingredients except the orange peel, ensuring everything is evenly coated.
Spread the bread evenly on a baking tray lined with baking paper, and bake in a 240°C oven for 5 minutes. Toss to stir them, and bake for another 5 minutes or until golden brown.
Remove from the oven and, while still hot, add the orange peel (lightly rubbed by hand) and mix well. Let it cool to room temperature. Once cooled, store in an airtight container.
Yorumlar