One of the things here in Germany we’re very happy about is
that there are so many bakeries and that the average quality of the bread is so
good. We really love the heaviness of the bread here. The only thing about this
is that you don't need to eat a lot of bread to be stuffed and that leaves us
with a lot of ‘old’ bread. This results in the eating of bread soup (also
from Yvettes Home Made), bread porridge (mostly with apple and raisins) and French toast. Besides
these recipes I’m always looking for new ways to process
my ‘old’ bread and Yvette has once again provided me with a new success recipe!
Rarebits with Stilton and Pear.
I’m not really comfortable with writing down someone else’s
recipe, but please buy the Home Made Winter edition (also available in English)
for this and much more great recipes. The accompanying soup is a green pea
soup, but it didn’t turn out very good so I’ll be making it again to see if I
can make it work better.
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