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Kaspressknödel (flattened cheese-knödel)

Another lovely recipe to get rid of your stale bread. Everyone has her own recipe, I give you ours. A delight!

4 portions

400 g stale bread in little cubes
1 big onion
250 g Emmental cheese (or another spicy cheese
Ca. ¼ l milk
2 eggs
1 l strong meat or vegetable broth

Pour the warm milk over the bread. Finely chop the onion and fry in a little butter.
Put the grated cheese and the onion in with the bread and season with salt. Pour the eggs in and knead, if needed with some flour, to a „knödeldough“. Make 8 balls out of the dough.
Flatten the balls en fry in ca. 50 g butter until golden brown and warm.
Take the knödel from the pan, sprinkle some flour over the remaining fat und pour in the cold broth. Stirr well!
Season to taste with salt and pepper and bring to a boil.
Put 2 knödel on a plate, pour the sauce on the knödel and serve.

Costs: ca. € 0,99 per portion

Nutritional value (approximately, calculated with an online calculation chart)
Kcal/KJ: 679/2844
Protein (gr): 26
Fat (gr): 36
Carbohydrates (gr): 60
sugar (gr): 8
Fibers (gr): 4

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Spinach „knödel“ (breadballs)

When we´ve got some stale bread, I cut it into little dices and put it in a bag in the freezer until I have saved enough to make knödel.
I love this way of using stale bread and once you´ve learned how to make knödel, it is a very simple recipe to cook.

4 portions

400 g stale bread, cut into little dices
Ca. ¼ l milk
200 g spinach
1 small onion
3 cloves of garlic
50 g butter
2 eggs
Nutmeg, salt, butter, parmesan cheese

Pour the hot milk over the diced bread. Fry the finely chopped onion softly in the butter, put the spinach and crushed garlic to the onion. Put all the ingredients with the bread in a bowl and form into knödel-dough. Careful: you might think at first that the dough is too dry, but it isn´t, so don´t put in any extra milk or butter!
Form 8 balls from the dough and put this in hot water (do not boil) and let simmer until ready in about 10-15 minutes.
Pour browned butter over the spinachknödel and sprinkle grated parmesan cheese over them.

Costs: ca. 0,65 per portion

Nutritional value (approximately, calculated with an online calculation chart)
Kcal/KJ: 721/3022
Protein (gr): 18
Fat (gr): 44
Carbohydrates (gr): 60
sugar (gr): 8
Fibers (gr): 4,5

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Scheiterhaufen (pyre/breadpudding)

Recipes for stale bread are always good and for this recipe you will make sure your bread gets too old to eat as a sandwich.

4 portions


4 appels
3 eggs
½ l milk
3 tbsp raisins
1 pinch of salt
250 g stale white bread
1 pkg vanilla sugar
1 pinch of cinnamon
80 g sugar

Slice the bread. Mix milk with eggs, sugar, vanilla sugar and a pinch of salt.
Let the raisins soak in some water for about 10 minutes. Meanwhile peel the apples, cut out the core en slice quit thin.
Preheat the oven at 200°C. Grease a casserole. Mix apples, raisins and cinnamon.
Dunk the bread in the milk-mix and make layers in the greased casserole. First a layer of bread, than apple and raisins, bread, apple etc. The top layer must be bread. Pour the rest of the milk-mixture over the top layer and bake for 40 minutes.

Costs: € 0,73 per portion

Nutritional value (approximately, calculated with an online calculation chart)
Kcal/KJ: 485/2032
Protein (gr): 12
Fat (gr): 11
Carbohydrates (gr): 83
sugar (gr): 50
Fibers (gr): 6

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Another easy recipe for lovely breadrolls. These are perfect to take to school or work. 12 of these breadbuns cost as much as 1 cheese-onion-breadroll at the bakers´, so worth the try.

12 pieces

500 g flower
10 g butter
1 packet dry yeast (7 g)
A little sugar and some salt
75 g grated cheese
3 onions

Put the yeast with 100 ml lukewarm water and ½ teaspoon sugar in a small bowl and let it rest for 10 minutes.
Take a bowl and put the flower and 1 tsp salt in, mix in the yeast mixture and another 200 ml of lukewarm water. Leave it in a warm spot for about an hour.
In the meantime fry the onions in a bit of butter until golden brown and grate the cheese.
When the dough has doubled in size form 12 breadrolls and put the onions and cheese on. Leave to rise for about another half hour in a warm spot (this can be the oven on 40°C). Bake for 20 minutes on 190°C and ready are your homemade breadrolls!

Costs per breadroll: ca. € 0,10

Nutritional value (approximately, calculated with an online calculation chart)
Kcal/KJ: 187/782
Protein (gr): 6
Fat (gr): 3
Carbohydrates (gr): 32
sugar (gr): 2
Fibers (gr): 2

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Easy sodabread

I was once looking for a quick bread recipe (without yeast, ´cause that takes too long). I found a sodabread recipe and fell totally in love with it. No long rising times, almost no kneading and it becomes a perfectly good bread. Our favourit is the one with dried onions and Parmesan cheese.

200 g self raising flour
1 teaspoon bicarbonate of soda
200 ml milk
Juice of half a lemon
1 tsp salt

Preheat the oven to 180°C.
Squeeze the juice of half a lemon into the milk. Stand to one side to allow it to sour.
Meanwhile, weigh the flour and add the bicarbonate of soda and salt, and mix through.
Pour the sour milk in and stirr well.
Tip onto a floured work surface and pat into a round shape, kneading ever so lightly.

Pop on a baking tray and place in the oven for 40 minutes. It should sound hollow on the bottom when tapped.

Mix in 2 tbsp dried onions and 50 g grated parmesan cheese.
Mix in 1 tbsp italian herbs and 30 dried tomatoes, cut into very small pieces.
Mix in 1 tbsp provencal herbs and 40 g crumbled feta.
Think out your own variation 🙂 Making the bread is super easy and enough for a meal for 4.

Costs for 1 bread (without the extras): ca. € 0,50

Nutritional value for 1 bread (approximately, calculated with an online calculation chart)
Kcal/KJ: 821/3441
Protein (gr): 28
Fat (gr): 9
Carbohydrates (gr): 153
sugar (gr): 12
Fibers (gr): 7