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An essential (in my opinion) recipe for any household to have. I’d be lying and so would many if you if you said you don’t throw out bread at some point in the week. Why not take a few mins to turn them into homemade breadcrumbs? Simple to make, saves on the shopping bill and in the case of AnotherFoodBloggers home they get used to add texture to multiple dishes!!
I’m not gonna bore you with a long winded story on homemade breadcrumbs! Mainly because if I have no interest in writing one then I’m pretty confident in my thought process that you have very little interest in reading one too.
There are 2 types of breadcrumbs I make at home
1. I use to crumb things like chicken, fish, jalapenos for some poppers and veal for some schnitzel. These ones are simple to make. Simply all you need to do is take old bread or toast some bread in the oven. Then blend it up and you are done!
2. To add texture to dishes like pasta and my upcoming (posting later this week) mushroom dish. To make these ones is a small bit harder but easy none the less. I’ll post this recipe below for you guys as I tend to use this one more regularly. Check out my beef cheek ragu to see a good example of it.
Anywho – before I do actually bore you with a homemade breadcrumb story probably best you check out the recipe and get cooking! Don’t forget to subscribe and check my pics on instagram.
Happy Cooking and Happy Eating Friends!!
- 1 lemon zested
- 1 tsp chili flakes
- 2 tsp herbes de provence
- 1 tsp salt
- 1 pinch pepper
- 2 tbsp olive oil
- 200 g bread preferably old
- Blend bread in food processor and place in a frying pan
- Toast bread on medium heat for a minute or 2 and then add all dry ingredients, toss and then add in oil a little at a time and toss
- You can now either turn the heat down to low and make your breadcrumbs in the pan or transfer to a sheet pan and bake in the oven @ 150c until golden and crispy - approx 10 minutes
- Store in an airtight container
- food processor
- measuring spoons
- large frying pan
- baking sheet
- wooden spoon
- the levels of herbs and spices I have added can be easily adjustable so if you like it spicier then go wild!
- you can use dried rosemary or dried thyme instead of herbes de provence
- breadcrumbs will last about a month in your pantry if stored correctly