So it takes me ages to download pictures from my camera (almost as long as it takes me to unpack – I know, I know)…
So here are a few snapshots from my trip to Suffolk back in August…Despite the claims, I’m yet to visit Suffolk when the sun is shinning. However, I discovered an amazing place in Orford called The Pump Street Bakery which is all about slow food and real ingredients – just up my street. Click on read more for their Sourdough Celery Salt Croutons recipe.
Sourdough Celery Salt Croutons
These cripsy, crunchy croutons have just enough flavour to enhance any soup or salad they are added to, but not detract. The oil mixture also works wonders to make bread crisps – just slice the sourdough or bagels in thin, thin slices, brush with oil, and toast on a rack in the oven.
Makes enough for 4-6 people
- 250g stale sourdough bread
- 50 ml extra virgin olive oil
- 1/2 clove garlic, crushed
- 1 tsp sea salt
- 1/4 tsp celery seed
- black pepper
Preheat the oven to 160c.
Grind the sea salt and the celery seeds together until they are a fine dust. In a large bowl, combine the celery salt, garlic, olive oil and a generous grind of black pepper.
Cut the sourdough into cubes and toss them in the oil. Spread on a baking tray, and bake for 10 minutes before giving them a jiggle and checking their crispiness. If necessary, bake for another 5 minutes.
Allow to cool and use to garnish or enhance your favourite soups and salads. They will keep well in an airtight container for at least a few days.
recipe via Flour.co.uk