I hate wasting food. I make mini pots of jam from a few berries lurking in the fridge, no wrinkled pepper is safe from the preserving pan and those browning bananas just have to be cake!
But what of the really basic stuff, bread. While my sheep love to nibble on the odd slice and the chickens will fairly dance for a few crumbs, I do like to use as much of it in the house as possible.
We love sourdough bread and find it lasts longer than most loaves in our trusty old bread box. However even it has to give up the ghost eventually. While I make breadcrumbs and stock the freezer with bags ready for coating fish and chicken I also make these simple homemade crispbreads, dried slices or toasts and keep them in a jar.
They are just like those French style crispbreads that used to be really popular back in the eighties and are still very common in France. While you can buy them in the supermarket it is super easy to make your own and a great way to use up aging bread.
I make mine just by slicing my favourite bread into 1cm/1/2″ pieces and laying them out on a wire rack.
Pop this into the oven at the lowest setting and leave for an hour to dry out completely. For me this means the coolest oven on the aga.
After that the toasts are crisp and completely dried out let them cool completely and store in an airtight container. They will keep for months like this.
I just store my homemade crispbreads in a big jar on the kitchen dresser and they are perfect with jam or cheese or just to crumble into a nice bowl of soup at lunch time.
Hardly a recipe really, but a good larder standby that saves a few pennies now and then.