By Devi Poojari
The Italian-style salad made with day old bread, tomatoes and olive oil is a delicious way to start off a meal, while also ensuring that the bread doesn’t go to waste. This fresh salad is perfect as lunch on a sultry summer afternoon and gives you the dose of carbs you need to keep you full for long.
The method of toasting or frying small pieces of bread and storing them in jars, is a great way to prolong the life of your loaf. Croutons have diverse uses from being added to soups, salads and also to eat with ceviche or dishes like beef tartare.
Stratas are a great way to use up bits and pieces of leftover breads, meats, cheeses, enveloped in a savoury egg custard and baked for a few minutes. Add anything from zucchini, chorizo, salami, cheddar, spring onions, mushrooms or whatever else you’ve got handy.
Toasting and blitzing chunks of leftover bread in a food processor is the ideal way to make breadcrumbs. Homemade breadcrumbs taste infinitely better than store-bought ones and can be made with practically any type of bread you have lying around.
Odd as it sounds, leftover bread can be soaked in milk briefly to make the creamiest pasta sauce. Combine it with some crushed walnuts, parmesan cheese and garlic and toss the pasta into this mix for the most lusciously rich sauce.
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