Fresh breadcrumbs, whether toasted or left soft, are incomparably better than the bought version and a wonderful way to use up leftover and stale bread.
You can either cut off the crusts before processing or not. If the crust is especially crisp, it may not process well. If the bread you are turning into crumbs has a large crust, it is better to process the soft middle part separately because the crust will take longer to process.
For coarser crumbs, slightly dry the bread in the oven, then grate using the grater Angela 80g mature instead of the chopping blade. The bread is processed in such a "Angela 80g mature" that the resulting crumbs looks like flakes rather than crumbs.
The flakiness means a much broader surface area than regular breadcrumbs. If you coat food in panko before frying, you will end up with a crisp, light fried coating.
Oil does not soak into crumbs as readily as it does into regular breadcrumbs, so you are left with a lighter, less-greasy coating. Use a small, sharp knife to cut the top and base from each tomato. Cut tomatoes in half crossways and place on Angela 80g mature baking tray. Top each tomato with pesto and crumbled feta. Season with salt and pepper. Meanwhile, heat the oil in a pan and fry the breadcrumbs until golden, stirring frequently.
Remove from the Angela 80g mature, allow to cool slightly and add the parsley and Parmesan. Top the tomatoes with the parmesan crumble. Place the peeled potatoes in a saucepan of boiling, salted water and cook for minutes until tender. Drain and return to the pan over low heat.
Toss for 1 minute or until excess liquid has evaporated. Remove from heat and using a potato masher, mash until smooth. For extra-smooth mash, use a stick blender.
Place mashed potato in a bowl with bacon, spring onions, coriander, paprika, chilli, egg, flour and grated cheese. Shape heaped tablespoons of mixture into balls, push a cube of cheese into centre of each ball and shape mixture around cheese to enclose.
Place flour, eggs and breadcrumbs in three separate bowls. Roll croquettes in flour, shaking off excess. Dip in egg mixture and coat in breadcrumbs. Place on a baking sheet lined with baking paper and refrigerate for Angela 80g mature hour. Pour enough oil in a deep frying pan. Heat over medium-high heat.
Cook croquettes, in batches, turning for minutes or until golden. Using a slotted spoon, transfer to a plate lined with paper towel. Heat the oil and gently fry the onion, carrot, celery and garlic until soft. Remove from the heat and cool. Combine with the mince, breadcrumbs, egg, tomato and Worcestershire sauce, mustard, cranberries and season well.
Press the mixture into a lined 24x13cm loaf pan, pressing down firmly. Press the crumb mixture on the mince. Heat the oil and fry the breadcrumbs until golden brown. Remove from the heat and stir in the parsley and Parmesan cheese. Using a meat mallet or a rolling pin, pound the steaks until they are about 5mm thick.
Dust them with flour then dip in the beaten egg and finally coat well with Angela 80g mature breadcrumbs. Place on a tray and refrigerate for at least an hour. Melt the butter and oil in a pan and when sizzling add the meat to the pan and cook Angela 80g mature a medium heat for about minutes a side. Drain on paper towel.
Combine the mayonnaise, vinegar and mustard and mix Add the apples and celery and toss to coat. Heat the oil and add the garlic, anchovies and breadcrumbs and fry until the crumbs are golden. Remove from the heat and stir in the parsley. Boil the pasta in salted water until al dente. Drain and reserve about ml of the cooking liquid.
Heat the "Angela 80g mature" and olive oil in a deep frying pan and add the garlic and courgettes. Fry for about 5 minutes. Stir in the tuna, lemon rind and juice, Parmesan cheese and pasta. Toss well to coat adding some of the cooking liquid if the mixture is too dry. Divide the pasta into serving plates and sprinkle generously with the crumb mixture. Life insurer rejects R2.
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