This summer has had its high points, weather wise. Recently the winds and the chill that heralds torrential rain have prevailed. I think of soup and warming savouries if I can get back home for lunch.
Planning lunch is a tricky, think on your feet, task while Jalopy and I are rumbling home through the driving rain. Whilst Jalopy copes with the elements, I am considering what I might discover in the fridge, if I can drive though the flood water that stands to the south of the village when it rains hard.
Yesterday I rushed in, hung up my dripping rain jacket and threw open the fridge door. The first thing I spied were croutons. At least three airtight boxes of them. We have been perfecting our crouton recipe recently (don’t ask) and had a handfull of varieties to choose from. The best ones are baked in cold pressed rape seed oil, with our own fresh garlic and loads of chopped herbs.
As rape seed oil is packed with far more Omega oils and health giving benefits than most other oils, I reached for a box with a happy trill. I cut two slices of fresh bread, grated 2ozs of cheddar and scattered a small handful of crushed croutons over them. These were grilled for five minutes under a low grill as I raced down the garden to change the water for the keets.
Danny basked in the chair beside the warm grill. He sampled my experiment and instantly dubbed them Cheesy Crackles. They were delicious. The herby croutons gave them a mellow meaty taste. Perfect for a light lunch with a salad or as an appetiser.
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