This recipe is really well suited for residual recycling in three respects. The last hard slices of bread, the few small pieces of cheese, the handful of radishes and the sliced fennel: all are used in it. And the best thing is that you can use almost all types of bread, mix the cheeses as you like and combine the vegetables in the salad according to stock. But even if a leftover meal tastes as delicious as this, I actually prefer it if there are no leftovers at all. So insanely much food is thrown away that I want to avoid that at least at home. What surprisingly many I talk to don’t have on their screens: A lot of food can be easily frozen. My favorite example of this is bread, which I freeze either in half or sliced. If you smash the frozen bread half into a tea towel in the evening and let it thaw, it tastes almost like freshly baked the next day. The individual slices can be defrosted in the toaster within minutes.
I now cut the bread with the master cutter Master M 80*, which can do much more than that. For this recipe, I simply threw all the little leftovers into the mini-slice attachment* and cut them into wafer-thin slices. It is perfect if you want to cut (many) small things quickly and risk of injury. You simply fill them up into the slanted tube and they slide all by themselves towards the knife. It becomes even more efficient if you tilt the all-knife cutter by 30 degrees. Then the sharp knife also comes to the aid of gravity, which leads cutting material to the blade. This works very well with vegetables (cucumber salad! Potato gratin! onion cake!), with many fruits and with hard cheese or solid sausage such as salami. Cleaning from the device is then hardly more complex than cutting: crumbs are swept away with a small brush and a damp cloth is sufficient for the knife. In any case, I find the all-rounder really practical and suitable for everyday use, which is why it is used almost every day.
And since it’s all about leftovers: If the French toast doesn’t absorb the entire egg mixture (which is especially the case with darker breads), you can quickly fry a mini omelette from it.
For the French Toast:
2 slices (old-baked) bread
50 g cheese (e.g. Gruyére, Comté, mountain cheese)
1 tbsp cream cheese
1 spring onion
50 ml milk
1/2 tsp Dijon mustard
1 Msp. freshly ground nutmeg
For the salad:
1/2 fennel bulb
1 handful chime
2 tbsp yoghurt
1 tsp apple cider vinegar
1 tsp olive oil
1/2 tsp honey
1/4 tsp black cumin
For the French toast, mix the egg with milk, mustard, nutmeg and a little pepper and salt. For this, it is best to take a bowl in which one of the slices of bread fits. Sprinkle the slices of bread with the cream cheese. Cut the spring onion into thin rings and sprinkle on them. Rub the cheese or cut it into thin slices and place on top. Fold the slices and place them in the egg mixture. Depending on the nature, the bread should now lie for five to ten minutes and be turned several times.
Meanwhile, prepare the salad. To do this, cut the fennel and the radishes into as thin a slice as possible. Finely chop the chipping. Mix yoghurt, apple cider vinegar, olive oil and honey. Season with pepper and salt. Mix with the salad and sprinkle the chigs and black cumin on top.
Now put so much olive oil in a pan that the bottom is covered. Heat to medium temperature, then fry the bread in it from both sides until golden brown and the cheese melts in the middle. Serve with the salad.
A year ago: Spelt sourdough bread with millet and yoghurt
Two years ago: Braised beef with carrots, tuber celery and onions
Three years ago: French baguette with sourdough
Four years ago: Noodles with peppers, zucchini, feta and thyme
Five years ago: Bolivian Empanadas with Beef
Six years ago: Carrot cheese buffer with parsley
Seven years ago: Buttermilk waffles with honey and sesame
Eight years ago: Beef Stew with lemon, rosemary and garlic
*This post was created as part of a cooperation with Graef, but my opinion remains unaffected.