Ingredients
- 6 slices dehydrated white bread
- 1/2 cup dehydrated sliced tomatoes
- 1 tablespoon dehydrated parsley
- 1 teaspoon dehydrated oregano
- 4 slices dehydrated garlic, crushed
Instructions
- Crush the dried garlic slices before they meet the bread. They are hard and slippery, and left whole they ricochet around the bowl while everything else is ground past them.
- Keep to the coarse setting and keep the run short. This is a topping for grilled meat and it needs pieces big enough to catch and colour, not a powder that scorches.
- Put the bread in first and give it a few seconds alone. It breaks down into the cushion that everything else grinds against.
- Add the tomato, oregano and parsley together and pulse. Two of those three are leaves that need a moment, and the tomato is the only reason to run the machine any longer.
- Smell it before you stop. Dried garlic is stronger than it looks, this blend goes from savoury to sharp quickly, and once it has there is no taking it back out.
- Leave the crumb out on a tray for a quarter of an hour before sealing it. Garlic and tomato each bring a little residual moisture, and a jar filled immediately will fog on the inside.
- It keeps two months in the dark, and it wants shelving away from anything you would rather did not smell of garlic. This is the most aromatic crumb in the range and it shares generously with its neighbours.
Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 293 kcal | 83 kcal |
| Protein | 15 g | 4.2 g |
| Fat | 3.4 g | 1 g |
| saturated | 0.5 g | 0.1 g |
| Carbohydrate | 43.1 g | 12.2 g |
| sugars | 40.3 g | 11.4 g |
| Fibre | 19.9 g | 5.6 g |
| Sodium | 96 mg | 27 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
