Posts Tagged ‘breadcrumbs’

One of Investigator’s favorite foods is fried cauliflower. He can eat half a cauliflower by himself ūüôā So I make it pretty often, as both my husband and I like it too. You basically split cauliflower into florets, boil like pasta (with some salt until al dente), then mix with beaten egg, a pinch of salt and (gluten-free) breadcrumbs, and fry, covered, stirring occasionally until egg is cooked. ¬†Time consuming, but easy and well known.


Smells great!

However, as it does take time, I started asking Investigator to help me out. Suddenly, splitting the cauliflower into florets is a creative undertaking to rival the Mona Lisa ūüėÄ He made florets in the shape of: a duck; a crocodile; a sofa; a face; a pyramid; a plane; and more and more and more. Who knew?


See? Arrow; chess piece; duck.

Gluten free breadcrumbs are either: gluten free crumbled bread of choice, chickpea flour, crushed gluten free cornflakes/rice puffs.

Bon Apetit!


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Keep calm and eat latkes!

The perfect quote for Hanukkah ūüôā and this time with our very own (well, sort of) oven baked potato latkes recipe – there’s only one day left in Hanukkah, so you have to make it TODAY!

Oven baked latkes¬†¬†based on Chia’s excellent recipe

1 Kg potatoes, shredded in the food processor
1 onion, shredded
2 eggs
1 tsp salt
3 dashes pepper
1/4 cup gluten free breadcrumbs
1/4 tsp baking powder
oil spray or about 1/4 cup oil and an egg brush

Preheat oven to 200¬įC. Mix everything together. Drain excess water (a bit, no need to work hard over this).


See? Not very drained.

Spray baking paper (or brush with oil). Put in tbsp on the baking paper, flattening down as much as possible. Spray more oil (or brush oil) on top of the latkes. Bake for 10 minutes, turn them over and bake for 5 minutes more. Eat!



If you have cooked potatoes you can add them to the latkes, it will turn out great. You can also add carrots, zucchini or sweet potato in place of regular potatoes.

Gluten free breadcrumbs

As I have tried making gluten free bread, if the taste is good but the texture is bad I process it until I get gluten free breadcrumbs. If the taste is bad, there is nothing to be done…

Have a great week!

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I’m joining the blog event Love food – Don’t Waste here. ¬†I already sent some of my blog posts (such as crumbles and jam for fruit, etc.), but I wanted to add some concentrated tips for not wasting food. I hate throwing away food.


Four things to do with leftover bread:

1. Freeze. Defrost using a microwave or at room temperature. To defrost in the microwave, wrap with thin cloth towel and microwave 10-20 seconds (depending on how much bread). Some trial and error is needed, but the bread usually comes out as if it was just baked :).
2. French toast: That standby of old bread everywhere. Beat 1-2 eggs (depending on how much bread). Add a splash of milk or water. Dip bread slices in egg, both sides. Fry in a frying pan both sides until brown. Serve with jam, peanut butter, sprinkle sugar on top, chocolate syrup, maple syrup…

Quick Real Chocolate Syrup:


4 squares good chocolate of your choice
few drops vegetable oil

Put chocolate in microwave safe glass, and microwave 30 seconds at a time until melted (chocolate doesn’t loose its shape in the microwave, so you need to actually mix with a spoon to see if it melted) . Add a few drops vegetable oil and mix. Serve.

Note: Never add water to melted chocolate, it causes it to seize (become gritty).

3. Breadcrumbs: Put bread in a straw bowl or plastic box with holes (such as what mushrooms are bought in) and let dry a few days. Once dry, process in food processor until you get crumbs. Excellent home-made breadcrumbs.

4. SemulKneidl: Literally: breadballs. This is a recipe of my MIL which we usually use just before Passover to get rid of all our bread. Basically you mix bread (typically at least a loaf) with one cup of milk, and mix until becomes a dough-like. If you need more liquids, add more water. Form into balls and boil for 20 minutes. Serve with sour cream or mushroom sauce.

Dairy Products:

Milk: Use up in chocolate milk or cornflakes, or make blintzes. Also, milk makes a great heavy cream substitute to use in sauces:

Heavy cream substitute:

One cup heavy cream = 1 cup less 2 tbsp milk+2 tbsp milk mixed with 2 tsp flour. You need to mix the flour with a small amount of milk first to prevent it from lumping. Then add the milk and the flour-milk mixture to your pan (or pot, or whatever). Heat until thickened to your liking. You can also add some butter for taste.

Yogurt: I just love putting in muffins. Another great option is freezing it to make frozen yogurt. Be warned, however – home-made frozen yogurt, unless made with an ice cream machine, tends to come out like ice rather than ice-cream.

Cottage cheese – I like to use it in a casserole. Basically mix your leftover pasta, some tomato puree or sauce, cottage cheese, olives if you like them, anything else you have on hand, sprinkle grated cheese on top, and bake covered for 30 minutes and uncovered for another 15 minutes (to get brown). I do this also when I don’t have any¬†leftovers¬†to use up at all :).


Slice up and fry them. Potatoes don’t freeze well,¬†unfortunately.


A great leftover food is to slice all the leftovers you have (potatoes, meat, vegeatables, pasta, rice, etc.) and fry it all together. You can add a¬†chopped¬†onion. At the end, pour some beaten egg on top and wait for it to cook. This is my husband’s family sp√©cialit√© ūüôā

There are tons more great ideas out there – like shepherds pie with leftover chicken/meat and potatoes, or leftover meat lasagne, but they will be in¬†another¬†post…

Anther option which are always great is spreading¬†the¬†food around. For example, If I have too much watermelon, I give half to my parents and that way everyone is happy…

Love Food - Don't Waste


PS. I’m so sorry¬†for¬†your loss, Tes. My heart goes out to you. May you get strength and courage to face this terrible loss.

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