as i have promised to some people at markthalle neun, i collected some recipes with left-over bread to inspire you
Skandinavian Arme Ritter
This is Nordic comfort food. Using old rye bread, apple compote and elderberry sirop or any other garnish you have on hand, this can easily be whipped up in the middle of winter for a sweet and toothsome dessert. Interpreted from Camilla Plum.
200 g (old) rye bread
100 g hazelnuts
250 g sugar (it works with honey as well)
1 teaspoon baking powder
butter for greasing,
Quark or whipping cream sweetened to taste
Coarsly grind the rye bread and the nuts into a thick meal. Spread on a baking pan and toast in the oven until just toasted, but not burnt. Let cool. Mix eggs and sugar in a bowl until fluffy. Carefully fold in the rye and hazelnut mixture and baking powder. Spread the batter evenly onto baking trays lined with buttered parchment paper. Bake the cakes at 200°C for about 12 minutes. Let cool. Assemble by cutting the cakes to even sized pieces, and layer them to assemble, starting with cake, then apple compote, then cake then apple compote then cake and ending with whipped cream or quark and a drizzle of elderberry sirop.
by the artist and green activist lynn http://www.foodsystemsplanning.com/index.php?/lynn-peemoeller/
Panzanella or panmolle is a Florentine salad of bread and tomatoes popular in the summer. It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar. It is also popular in other parts of central Italy. The 16th-century artist and poet Bronzino sings the praises of onions with oil and vinegar served with toast and, a page later, speaks of a salad of onions, purslane, and cucumbers. This is often interpreted as a description of panzanella.
Ingredients 6 cups day old Italian bread, torn into bite-size pieces
1/3 cup olive oil salt and pepper to taste
3 cloves garlic, minced
1/4 cup olive oil
2 tablespoons balsamic vinegar
4 medium ripe tomatoes, cut into wedges
3/4 cup sliced red onion
10 basil leaves, shredded 1/2 cup pitted and halved green olives
1 cup fresh mozzarella, cut into bite-size pieces
Directions 1. Preheat oven to 400 degrees F (200 degrees C). 2. In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly. 3. While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.
font: wikipedia + allrecipes.com
About 500g leftover bread
300g ready made custard
4-5 tablespoons rum
Butter for greasing
For the sauce: 125g butter 50g dark brown sugar 2 tablespoons cream or crème fraiche 50g sliced orange segments or sliced qumquats
Instructions Preheat the oven to 180C/350F/Gas mark 4. Put all the stale bread etc into a food processor with a paddle or whisk attachment and switch on to a slow speed until crumbed but still quite rough. Crumble by hand if you do not have a food processor. Transfer to a bowl and add the custard, sultanas and rum and mix to a creamy stodge. Line a deep tray with lightly buttered baking paper and pile in the mixture, but don’t smooth it too much on top, since you want it to be nice and crisp, with uneven peaks. Bake for 35-45 minutes until crisp and golden on top. Cut into chunks and make the sauce. For the sauce – put the butter in a small pan and melt over a low heat. Add the sugar, bring to the boil and then remove from the heat. Stir in the cream and add the sliced orange segments or sliced qumquats.
1,5l vegetable stock
200g stale uncut bread, cut into cubes or sticks
1/2 teaspoon Salt
8 garlic cloves, peeled and finely sliced
A handful of chopped parsley Black pepper
25g grated parmesan cheese
Extra virgin olive oil
Instructions In a large 3-litre saucepan, heat up the chicken stock and add the stale bread, salt and garlic. Bring to the boil, turn down the heat and simmer for 15 minutes. Remove from the heat and add the parsley and black pepper. Ladle the soup into warmed bowls and top with a generous sprinkling of cheese and a swirl of virgin olive oil. font: lovefoodhatewaste
5 slices bread
2tsp extra virgin olive oil
how to make it: cut the bread into small cubes. sprinkle with salt and curry powder. fried them in a pan with the oil.