14 August 2009

Recipe: Old ingredients, new tricks


Top of the Pops

Crunchy garlic and herb croutons: slice crusty bread into cubes, toss in olive oil, crushed garlic and herbs and roast in a moderate oven until crispy and golden.

Tapenade-topped croutes: Top small rounds of toasted baguette with shop-bought tapenade or pesto and float on top of the soups.

Vegetable crisps: use a potato peeler to shave thin strips of root vegetables such as sweet potatoes, potatoes, beetroot and parsnips, then toss with a small amount of olive oil and season. Bake in low oven until crisp



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