I don’t know about the oven in your kitchen but when it’s a stinker like it has been for the past few days the last thing I want to do it turn my oven on. In winter we turn it on and use it as a heater, why on earth would we want that in summer?! Ok, I can think of two reasons. One, you promised mince pies to the office (totally regretting this one) and two, you get sent a lovely new cookbook. Tuesday was one of those days where both exceptions happened. And now we have a new rule in our home; I'm not allowed to turn the oven on throughout summer.
Ok so what recipe and book called for the oven to be turned on on a 30C+ day? First, the recipe, torn croutons of course. Yes dear readers, torn croutons. And I’m going to say you should do the same and get that oven cranking. It was totally worth it. No I didn’t just eat torn croutons, although they were delicious to snack on, they were for a Summer Panzanella Salad. This time of year, when it’s hot and you don’t want to eat steamy foods is the perfect time of year for this salad. The tomatoes make up a big portion and are beautiful and fragrant and just taste like summer right now but you also get the combination of dressing soaked croutons and the crunch from the croutons you add last minute. It’s a salad with the best kind of carbs and it’s delicious.
