Don’t ask me why, but I’ve NEVER made croutons. Somehow I thought they would be finicky, difficult, mushroom-cloud-exploding-from-the-top-of-my-head-annoying even… So when I saw a recipe for homemade croutons in a wartime recipe book of mine, and it looked so simple I didn’t feel my blood pressure spiking, even for one moment, I HAD to give it a go.
This recipe was SO DAMN SIMPLE!
Although I haven’t had pre-packaged shop bought croutons for a long, long time, I’ve never been a big fan. They seemed too oily, too garlicky and too damn hard. These homemade croutons were light and crispy and tasty and PERFECT on top of the “Quick Vegetable Soup” I made this morning. I’ll never, ever go back to buying croutons again…there seriously is no point.
The only fat on my croutons was a little oil used to grease the tray and they were simple seasoned with a sprinkling of sea salt and dried mixed herbs before they went in the oven
- 4 slices of wholewheat bread (one slice of bread per person)
- a little oil or margarine for greasing baking tray
- dried herbs
- Slice bread into small cubes (16 pieces per slice) making sure not to squash bread
- Place on a greased baking tray
- Sprinkle with salt and dried mixed herbs
- Place in middle of pre-heated oven 180 C until croutons dry out and become golden with darker edges
I prefer my croutons without garlic but you can easily rub a sliced clove over the tray before adding the bread or indeed bake a couple of cloves with the bread. Add your own seasoning and herbs to taste..
I’ll be making these tonight! Are you going to be posting the veggies soup recipe too, or is that one already listed on here?
Just posted it Marina! xxx
Carolyn, when I make them I make a very big bowl of them. They go in our salads and the kids snack on them afterwards for a few days. It’s one way to make sure that they make salad for dinner!
Great idea Cathy!!!!!!! 🙂
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