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Homemade Croutons

Healthier homemade croutons made with whole grain bread, Italian seasoning and shredded parmesan cheese. These are so simple to make, with ingredients you probably already have on hand.

I love how the grains in the bread add a nutty texture to the croutons, so much better than white bread!

Once baked you can keep them in a ziplock bag to use for salads or soups (I love croutons in my split pea soup[1]!) Be sure to use shredded Parmesan cheese so it sticks to the croutons when baked in the oven.

For this side salad, I chopped up some tomatoes, cucumbers, red onion and romaine lettuce, and tossed it with my red wine tomato vinaigrette[2].

Homemade Croutons
gordon-ramsay-recipe.com
Servings: 16 • Serving Size: 1/4 cup • Old Points: 0 pts • Points+: 1 pts
Calories: 28.5 • Fat: 6.5 g • Protein: 2 g • Carb: 5 g • Fiber: 0.9 g • Sugar: 0.7 g
Sodium: 47 mg (without salt)

Ingredients:

  • olive oil spray (I used my mister)
  • 6 slices 100% whole grain bread (I used Pepperidge Farm 15 grain)*
  • 1 tsp garlic powder
  • sea salt, to taste
  • 3-4 tsp dried Italian seasoning (or dried parsley)
  • 1/4 cup shredded Parmesan cheese
  • fresh black pepper, to taste

Directions:

Preheat over to 300°F. Spray a cookie sheet with cooking spray.

Remove the crust and cut the bread into small cubes.

Combine the garlic powder, salt and Italian seasoning in a medium bowl.

Spread the bread cubes on prepared cookie sheet in a single layer. Spray the top with more oil to coat and top with half of the seasoning and half of the shredded cheese; season with black pepper then bake for 14 minutes or until dry, crispy, and golden brown.

Turn the croutons over, spray a little more oil and sprinkle with remaining seasoning, black pepper and shredded cheese; bake for an additional 15 minutes until done. Store croutons in air-tight container or ziplock bag. Makes 4 cups. Enjoy!

*This should be about 5 1/2 oz after the crust is removed, before baking. This was calculated as such.

References

  1. ^ split pea soup (www.gordon-ramsay-recipe.com)
  2. ^ red wine tomato vinaigrette (www.gordon-ramsay-recipe.com)

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Gingerbread Whoopie Pies – So Wrong, and Yet So Right

Admittedly, the witch joke at the beginning of the video
may have been a little graphic, but that’s what I always think of when I hear the
legend of how these cookies supposedly got their name. As the story goes, when
these sweet treats first made their appearance, people that tasted them were so
taken by the sheer awesomeness, that they went nuts and started running around
shouting, “Whoopie!! Whoopie!!” 


Sure they did. This seems very exaggerated, but no matter
how they got the “whoopie” part, at least the rest of the name is not accurate
either. That’s right, not only is this cookie not a pie, this pie isn’t even a
cookie…it’s really a little cake. Confused? Me too, and I just wrote that.

Anyway, despite the dubious name, and the other dubious
name, at least the gingerbread part is accurate. Although, now that I think
about it, it’s not really a ”bread”…okay, this has to stop. With holiday cookie
exchanges in full swing, the only thing I can say with certainty is that these
whatever-they-are’s were very delicious, fun to make, and I hope you give them
a try soon. Enjoy!


Ingredients for 9 to 12 finished Gingerbread Whoopie Pies
(depending on the size!)
2 1/4 cups all-purpose flour (10 ounces by weight)
1 1/4 teaspoon baking soda
2 rounded teaspoons ground ginger (3 if you like it spicy)
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 cup white sugar
1/2 cup dark molasses
1 egg, beaten
1/3 cup vegetable oil
1/3 cup boiling water
Bake at 350ºF or about 12 minutes
For the filling (makes extra!):
1 package (8 oz) cream cheese, room temperature
2 1/2 cups powdered sugar
1/4 cup butter, room temperature
2 tsp cream or milk
1 teaspoon of vanilla extract
*you can adjust texture by adding more powdered sugar or
milk

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Banana maple French toast

Print Page

  • Serves: 4

  • Prep time: 10 mins

  • Cooking time: 5 mins

  • Total time: 15 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Thick slices of bread dipped in a cinnamon spiced batter, fried in butter until golden and served with a delicious warm chocolate-flavoured maple syrup this is the ultimate sweet treat for breakfast or brunch. Use a chunky farmhouse loaf and make sure the slices are quite thick – if they’re too thin the bread will soak up too much of the batter and go a bit mushy. Slices of sweetened brioche bread can be used instead of white bread but omit the sugar from the batter. For a lighter dish serve the toast with natural yoghurt instead of chocolate syrup.

Ingredients

  • 2 eggs
  • 150ml milk
  • 25g caster sugar
  • 1tsp ground cinnamon
  • 25g butter
  • 4 thick slices white bread
  • 6tbsp maple syrup
  • 50g plain chocolate, grated
  • 2 bananas, peeled and sliced

That’s goodtoknow

Scatter over a handful of blueberries, raspberries or sliced strawberries instead of the sliced bananas, if liked.

Method

  1. Place the eggs and milk in a bowl and whisk together thoroughly. Whisk in the sugar and cinnamon.
  2. Dip the slices of bread in the egg mixture making sure they are completely coated. Heat a large knob of butter in a heavy-based frying pan until foaming and add the soaked bread slices. Fry for 1-2mins on each side until golden brown.
  3. Meanwhile, place the maple syrup and chocolate in a small and heat gently, stirring, until the chocolate has melted into the syrup.
  4. Serve the French toast topped with the sliced bananas and drizzled with the warm chocolate syrup.

By Nichola Palmer

What do you think of this recipe? Leave us your comments, twist and handy tips.

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