A couple of people recently asked how Jac made the garlic butter for the garlic bread (as featured on this recent post). Here’s the recipe:
200 grams of unsalted butter, softened
4 plump cloves’ worth of chopped garlic
2 teaspoons of chopped parsley
Leave the butter out of the fridge for a few hours to soften it.
Mix the garlic and parsley through the butter.
If you prefer more or less garlic/parsley, or even some other herb, feel free to experiment!
Spread garlic butter generously on the bread.
Jac uses whatever bread we happen to have – she’s used baguette, bread rolls, hamburger buns and Turkish bread. The Turkish bread’s been my favourite.
If using baguette or bread rolls, bake in the oven wrapped in foil for around 20 minutes at 180 Celcius.
A parsley variation on the garlic bread made using a hamburger bun (though I prefer it finely chopped):
If using Turkish bread, bake for around 10 minutes at 180 Celcius.
I hate wasting food and love garlic bread – this is an excellent way of using up surplus bread.
EDIT: It occurred to me that it might look as though we use up all the garlic butter in one sitting (or is that “one eating”?)! What Jac actually does is make up a truckload of garlic bread – she bakes some for dinner that night and freezes the rest. :)