Thursday, June 7, 2012

How to make croutons for soups and salads

Always always use stale bread to make croutons. It is not only a sure way to clean the kitchen island from bread going stale, but also tastes much better.

These are ready made source of carbohydrates, which comes handy on a lazy day, can be stored in airtight containers or zip lock bags.

When making croutons, always make a little more than you want for a recipe, so that next time you can throw a salad meal in a jiffy.

Open the crouton containers, some salad greens, throw some cherry tomatoes, and here you go ..... munching on them (what a lovely way to have your greens and a light meal which is filling in itself)


1. Pour olive oil in a saute pan.
2. Toss olive oil with whole wheat bread cubes until they are well coated.
3. Check the croutons to see if they are crisp and golden brown in color.

Again as I say, if you are not counting on your calories, make croutons with butter for that rich taste. 

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