Tuesday 26 / November / 2024
Bread Crust Pudding
What do you do when you have a heap of leftover bread crusts after making a ton of tea sandwiches? Most of the time you throw them away or make breadcrumbs out of it. What about making bread pudding with these crusts? Have it for breakfast or enjoy it as a dessert.
Ingredients
• A bunch of bread crusts, from 12-15 slices of bread
• 1/2 cup raisins
• 4 eggs
• 2 cups milk
• 3/4 cup white sugar
• 1tsp ground cinnamon
• 1tsp vanilla extract
Preparation
• Fill up the baking dish with bread crusts.
•Add raisins to it.
• In a bowl, beat together eggs, milk, sugar, cinnamon, and vanilla extract.
• Pour egg mixture over the bread, and push down the bread to make sure all the bread is soaked in the mixture.
• Bake at 350 degrees for 45 minutes, or until the top springs back when you lightly push it.
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Crackers Chaat (Biscuit Chaat)
Sometimes when we are doing our monthly grocery shopping we pick up many items in bulk which remain unused for long. Salted biscuits and crackers are also bought at times in bulk. Why not make a crackers chaat?
Ingredients
• 1 packet crackers
• 1/2 cup mashed potatoes
• 4tbsp finely chopped tomatoes
• 4tbsp finely chopped cucumber
• 4tbsp finely chopped onion
• 1 cup yoghurt (whisked)
• 1tbsp chaat masala
• 5tbsp of tamarind chutney
• 5tbsp of mint chutney
• Finely cut coriander for garnish
• Sev/bhujia (fried gram flour noodles - ready made pack)
Preparation
• Arrange the crackers on a flat serving plate.
• Load it with potatoes and then add the tomatoes, cucumber and onions.
• Now gently, dress it with yoghurt and the chutneys, by covering the crackers well.
• Garnish with coriander and serve immediately.
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Potato Au Gratin
This recipe is full of flavour and a great side dish to any meal. Made from leftover mashed potatoes try this creamy and filling dish at your next family meal.
Ingredients
• 4 cups leftover mashed potatoes
• 2tbsp garlic powder
• Salt and freshly ground black pepper
• 1 cup grated Parmesan
Preparation
• Spread the mashed potatoes into a buttered 1 quarter gratin dish. If a flat effect is desired, cover the potatoes with plastic wrap and press evenly flat with your hands.
• Then remove plastic wrap, season with garlic powder, salt and pepper, to taste, and sprinkle with Parmesan.
• Bake until top is golden & crispy, for about 20 to 30 minutes.
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Stir-fry Vegetables with Brown Rice
Brown rice gives this vegetarian stir-fry an oriental flavour and hearty texture that offers more fibre than white rice. This is an exotic way to use up brown rice with an assortment of leftover vegetables.
Ingredients
• 2tbsp olive oil
• 3 cloves garlic, minced
• 1 piece (3 inches) fresh ginger, peeled and finely chopped
• 11/2 half cup leftover vegetables of your choice
• 1 medium red bell pepper, cut into 1-inch chunks
• 1 medium yellow bell pepper, cut into 1-inch chunks
• 3 cups cooked brown rice
• 3tbsp soy sauce
• 1tsp sesame oil
• Salt and pepper, to taste
• 3 scallions, thinly sliced
Preparation
•In a large skillet heat olive oil over medium-high heat.
• Add garlic and ginger; stir-fry until fragrant.
• Add leftover vegetables and fry until golden brown, for about 2 minutes.
• Add red/yellow peppers and stir.
• Add rice and soy sauce; cook, stirring occasionally, until rice is heated through, about 3 minutes.
• Stir in sesame oil.
• Season with salt and pepper; garnish with scallions. Serve hot.
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