the skint foodie
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croutons

I like croutons roughly torn from a loaf of sourdough, tossed in olive or groundnut oil and baked in a roasting tray at 200C/180C fan for about 5 minutes (turning a couple of times). I find that whenever I try to fry them in a pan they soak up too much oil, or the pan's too hot and they burn, or they brown unevenly.
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  • blog
  • about
  • how
  • shopping
  • spending
  • recipes etc.
    • recipes
    • skint 'takeaways'
    • mid-week meals for the time-poor
    • cheese boards
    • coffee
  • links
  • contact me