herb croutons

Ingredients for 5 servings:

• 5 slices of toast
• 1 lime(s), zest
• 1 clove(s) garlic, halved lengthwise
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• some salt and pepper
• lots of butter

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

very tasty croutons – whether for soup or dumplings

Remove the crust from the toast – ideally while it’s still slightly frozen – with a serrated knife and then cut into small cubes (as toast is easiest to slice when it’s slightly frozen). Put plenty of butter in a pan and heat the butter until nice and hot. Now add the white bread cubes to the butter. Add the rosemary, thyme, lime zest, and garlic, season with salt and pepper, and fry slowly until golden brown on all sides. Turn the croutons over frequently until they’re golden brown on all sides (Tip: If you like, you can also add a little lime juice while frying the croutons). Finally, place the croutons on some kitchen paper and let them absorb the fat. Finally, remove the herb sprigs and garlic. P.S. When frying the croutons, it’s most important to have enough butter in the pan, otherwise the croutons won’t turn golden brown, but will just turn black. Keep in mind that the croutons will absorb a lot of the butter as soon as you add them to the butter. The temperature at which you cook the croutons in the pan is also very important, as butter starts to burn above 150 degrees Celsius. Keep the heat high enough so that the croutons are always lightly cooked—but not overcooked. This will ensure the best results.