Ingredients and dosages: 800 g stale homemade bread, 4 copper tomatoes, ¾ basil leaves, 1 onion, 1 cucumber, 60 g of vinegar, 150 g of oil, salt and pepper
Method: Soften the bread in water, press it and put it in a bowl. Cut the cucumbers into cubes, chop the onions, cut the tomatoes into cubes, try to remove the seeds as much as possible. Add the vegetables to the bread, add vinegar, salt, pepper and oil; add chopped fresh basil and stir. Leave to marinate for 30 minutes and then serve.
Bread and butter pudding
Ingredients and dosages: 120 g peeled almonds, 100 g of butter, 100 g of sugar, 80 g of starch, 240 g dry sweet bread, milk 5 egg yolks, 2 lemons, 1 packet of baking powder, salt, butter and sugar for molds
Method: Beat the egg yolks with an electric mixer, add sugar and a pinch of salt. After obtaining a foamy mixture, add the bread soaked first, then squeezed in milk, finely chopped almonds, melted butter, starch, the peel of two lemons and yeast. After the ingredients are well mixed, pour into individual molds that have been well greased and sprinkled with sugar. Close with a lid and bake at 180 degrees for about 30 minutes. Remove from oven and unmold while still warm.
Ingredients and dosages: 500 g stale bread, 250 g of sugar, 150 g of raisins, 100 g of rum, 30 g of cocoa, 20 g pine nuts, 3 beaten eggs, 1 liter of milk, 5 g of mixed spices
Method: Break the bread into a bowl and soak it in milk. Soften raisins in rum. Beat the bread with a fork, then add sugar, cocoa, eggs, spices and finally raisins. Put the mixture in a pan greased with butter, sprinkle pine nuts on the surface. Bake at 190 degrees for about 50 minutes.
Ingredients and dosage for 4 people: 500 g of porcini mushrooms, 200 g peeled tomatoes, 1 clove of garlic, 3 eggs, grated Parmesan cheese, 8 slices of stale bread, olive oil, salt and pepper
Method: Clean the mushrooms very well, wash and cut into slices. Put in a pan with three tablespoons of olive oil and garlic and fry the mushrooms. Add the tomatoes and cover with a liter of boiling water, add salt and cook. Toast the bread in the oven and place two slices of bread on each plate. Beat the eggs in a bowl with four tablespoons of Parmesan, pour over the boiling stock and whisk lightly. Divide the soup into plates, put bread on the bottom. To serve.
Ingredients and dosage for 6 people: 200 g of bread crumbs, 600 g of ripe tomatoes, 120 g of extra virgin olive oil, 1 onion, 1 cucumber, 2 peppers, 3 cloves of garlic, aclass, etcale, etceh
Method: Prepare the gazpacho: soak the bread in water. Clean and wash all vegetables, cut into slices and mix with pressed bread, oil and 4 tablespoons of vinegar. Add more water if necessary. Pour the smoothie into a bowl and refrigerate for at least 3 hours. When ready to serve, add some ice cubes and tomato slices to taste.
Tip: You can also accompany the gazpacho with vegetables, slices of hard-boiled egg or raw ham cut into strips.
Ingredients and dosage for 4 people: 400 g onion, 100 g of butter, laurel, 4 slices of homemade bread, 600 g of broth, 100 g of grated Gruyere cheese, salt and pepper
Method: Finely chop the onions, melt the butter in a pan and add the onions. Season with salt and pepper, add broth and two bay leaves. Cook for about 10 minutes. Ladle the soup into individual bowls and top with a slice of homemade bread with plenty of gruyere, grill for two minutes and serve.
Ingredients and dosage for 4 people: 200 g dry breadcrumbs, 1.5 dl of milk, 50 g of butter, 80 g of white flour, 2 eggs, Parsley, nutmeg, salt
Method: Put some softened butter in a bowl and beat it well with a wooden spoon. Add the breadcrumbs, flour, milk, egg (mix well with each addition of ingredients), chopped parsley, salt and a pinch of nutmeg. Mix all the ingredients thoroughly, then prepare the dumplings: that is, make balls of the mixture with a diameter of 6 cm and boil them in boiling salted water, cook for 15 minutes. Before you cook them, check whether they are of perfect consistency, and accordingly make a patty and throw it into boiling water: if it is too soft, add the other flour to the mixture; if too hard, soften with a little milk. Meatballs are served in a soup (boiled in water or broth) by placing them in a pan with already boiling broth; or they are served dry (always boiled in water or stock first) accompanied by Hausplatte or goulash.
Mozzarella on the wagon
Ingredients and dosage for 4 people: 8 slices of toasted bread, 4 slices of cooked ham, 4 slices of mozzarella, 1 egg, bread crumbs, peanut butter, 3 g of coarse salt
Method: Remove the crust from the bread and place a slice of ham and a slice of mozzarella on four slices of bread. Close with other slices of bread. Lightly beat the egg in a deep bowl, dip the resulting “sandwich” first in the egg and then in the breadcrumbs. Heat plenty of oil in a large pan and fry on both sides. Drain on absorbent paper and serve with a pinch of coarse salt.
Ingredients and dosage for 4 people: 8 slices of soft bread for sandwiches, 200 g boiled chicken breast, 100 g of clean fresh salad, 2/3 tomatoes, 8 slices of pork, 80 g of mayonnaise, 30 g of mustard in grains
Method: Shred the chicken breast and set aside. Wash and chop the tomatoes and set aside. Mix mustard with mayonnaise in a bowl, cut the bread into 12 triangles and set aside. In a non-stick pan, lightly brown the bacon slices on both sides. Arrange in layers, starting with bread, a teaspoon of sauce, a few slices of chicken, tomatoes, lettuce leaves and bread. Place two slices of crispy bacon on top of the last slice of bread until the ingredients are finished. To serve.
Ingredients and dosage for 4 people: 4 slices of French bread, 4 slices of cooked ham, 100 g of grated Gruyere cheese
Method: Place four slices of bread on a baking sheet. Place a slice of ham on each bun and sprinkle generously with Gruyere cheese. Put in the oven for about 2 minutes at 220 °. Remove from the oven and serve.