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Our best cruton recipes - 3 recipes

If you like this, you'll definitely like: cesar salad, stale bread pudding, stale bread garlic bread, stale bread breakfast, traditional english bread pudding, custard bread pudding

Chef Tips and Tricks

Chocolate Beetroot Cake

 Looking for something indulgent? These velvety chocolate beetroot cakes will hit the spot. 

INGREDIENTS

  •  1.3 cups beetroot
  • 2 eggs
  • 2 tablespoons oil
  • Juice of 1/2 lemon
  • 4/5 cup flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • Melted dark chocolate

METHOD

  1. Preheat the oven to 350° F. 
  2. Put the beetroot, eggs, oil and lemon juice in a food processor, and blend until smooth.
  3. In a bowl, whisk together the flour and sugar.
  4. Add the blended beetroot mixture, and mix until smooth. 
  5. Add the baking powder and mix until fully incorporated. 
  6. Pour the batter into silicone cake moulds. 
  7. Bake for 30 minutes, or until you a pick comes out clean. 
  8. Top with melted dark chocolate, and enjoy!

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This Caesar Salad recipe is made extra special with the addition of Worcestershire sauce!

  • 1 large head romaine lettuce
  • 1 halved garlic clove
  • 1/3 cup oil (75ml)
  • 1 cup french bread cubes with crusts removed
  • 3/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/4 tsp dry mustard
  • 1 1/2 tsp Worcestershire sauce
  • 3 anchovy filets (drained and chopped)
  • 1 egg
  • 2 Tbsp fresh lemon juice (half a lemon)
  • 2 Tbsp grated Parmesan cheese
4.6/5 (47 Votes)

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Mix ingredients. Bake in 9 X 18” pan at 350 degrees for 25-30 minutes

  • 2-3 cups cooked, diced chicken
  • 2 cups chopped celery or frozen peas
  • ½ tsp. salt
  • ½ tsp. pepper
  • 2-4 cups cooked rice
  • ½ cup chicken broth
  • 2 cans cream of chicken soup
  • 1 cup mayonnaise
  • 1 tsp. onion salt
  • 2 Tbsp. lemon juice
  • Milk to moisten if needed
  • 2-6 chopped boiled eggs
0/5 (0 Votes)

Natural solutions are the best way to go

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Cut string cheese into 1/2 in pieces

  • 1 pack string cheese
  • 1 bag Italian croutons crushed
  • skim milk
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Any burning questions? Our chefs answer!

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