Fish and Chip Pie
If you ordered too much food at the takeaways, don't throw it away. Turn your leftovers into this delicious fish and chip pie.
Chocky Bready Muffins
Turn your kid's uneaten bread crusts into these chocky bready muffins - they're perfect for the lunchbox or a quick dessert.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 7 cups of bread crusts
- 1/2 cup milk
- 300ml cream, heated (or milk)
- 4 eggs
- 100g butter, softened
- 3/4 cup white sugar
- 2 teaspoons vanilla
- 1/3 cup flour
- 1 tablespoon baking powder
- 1/8 teaspoon salt
- 1/2 teaspoon cinnamon or nutmeg
- 1/2 cup chocolate chips
- 1/2 cup fresh or dried fruit (optional)
- icing sugar, to serve
Method
- Preheat oven to 180°C and line, or lightly grease medium sized muffin tins.
- Cut crusts into 1-2 cm chunks. Measure 3 cups of crusts and mix with milk, soak for 2-3 minutes and mush with the back of a fork.
- In a separate bowl mix together cream, eggs, butter, sugar and vanilla. Combine well and add to the soaking bread crusts.
- Add sifted flour, baking powder, salt, cinnamon, chocolate chips and fruit (if using). Mix well.
- Finally add remaining 4 cups of bread crusts and fold quickly until well coated.
- Spoon into muffin tins and top generously for a high mound on each.
- Bake for 25-30 minutes until golden brown. Check to ensure the bread tops are crunchy but don’t burn.
- Cool, sprinkle with icing sugar.