Tuesday, 12 May 2009

garlic bread

I love a good garlic bread, with a crisp crust and soft, perfectly-cooked insides. The proportions of garlic to margarine to herbs are different for everyone, but it's so important that they're juuuust right.

This is how D and I like to make it.

garlic bread

Garlic Bread

2 damper buns
1 and a half tsp minced garlic
3 tablespoons nuttelex
a whole lot of dried parsley

Mix together the garlic, nuttelex and parsley, until well combined. Leave to sit for ten to fifteen minutes. Cut the buns in half, and spread thickly on cut side with the garlic butter. Bake at 160C for about 15-20 minutes, or until crispy but sort of soft.

Serve as as side or a snack. This is a great way to use up some of those one or two remaining buns from when you end up buying a six pack.


Theresa said...

Andy and I sometimes go to the grocery shop in the evening, when they've marked down all the fresh bread, with the sole purpose of buying buns to use as garlic bread. We make a big batch of garlic butter and make all the buns and then freeze them to use later. It's always a sad day when we run out.

steph said...

Oh, that would be awesome. If only our freezer was bigger!

Two fit and fun gals said...

perfect!!! we just got a tub of nuttelx :D

Amy said...

Mmmm yum! Nothing beats a delicious garlic bread!