Sunday, 25 May 2008

Garlic Bread

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Well, first of all it seem like many of you want to know about the Guinness Cake. I loved it and so did everyone else. I had to hand the recipe over to a few people and everyone commented on how good it was. It is rich and dense, but at the same time moist and chocolaty without being overly sweet, just perfect for me. The sweet cream cheese frosting goes really well with it, but as I said I only made 2/3 of it and thought that there was plenty of it, I wouldn't want it to be any thicker. It's definitely a keeper, especially as it's so easy to make.

It's been a busy week, so I didn't really get to try a load of new things in the kitchen and most evenings we had old quick favourites. On Friday I took some of my Pasta Sauce with Sausage and Peppers out of the freezer and made some garlic bread to go with it. I often buy it ready made, but I don't know why really because it is so easy and just as quick to make it yourself and it's so much better.

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When I went to New York City last December I went to the Penzeys Store, as I had been given some of their spices before and wanted to check it out for myself. I bought some Aleppo Pepper, amongst other things, and D. has started putting it on absolutely everything, he likes it so much, pizza, sandwiches, jacket potatoes... So I added some to the garlic butter mix and it was wonderful. It gave a nice smoky kick to the bread. This isn't so much a recipe, more a guideline and you can add and change as you like, the amounts are estimates.

Oh, and before I forget, congratulations to my mates P. and L. who both ran the Edinburgh Marathon today. I'm proud of you guys and I wish I could have been there!

Garlic Bread

1 part-baked baguette
3tbsp butter, at room temperature
2tbsp chopped fresh basil
1 large clove of garlic
salt, to taste
black pepper, to taste
Aleppo Pepper, to taste (of course you can leave this out or replace it)

Preheat your oven to 200C/Gas 6.

In a bowl mix the butter, basil, garlic, salt, pepper and Aleppo Pepper until well combined.

With a bread knife cut into the baguette as if you want to slice it, but without cutting all the way through.

Spread some of the butter into each gap between the slices.

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Wrap in tin foil and bake for 15-20 minutes in the oven.

If you like you can open the foil for the last five minutes so that the baguette can brown easier.

20 comments:

Jan said...

Oooh yum! Sylvie - that bread looks so good. I would use the Aleppo pepper - I would NOT leave it out!

Gloria said...

Love Sylvie, look yummy,yummy!!! so nice xGloria

Cathie said...

Sylvie - I have the lamington recipe in metric if you want it - I had to convert it to use it here because I don't have any metric measures.
They are really yum. I just had one for lunch!!
Your bread looks fantastic. Lovely photos as usual!

Katerina said...

I love homemade garlic bread, I actually make a big batch of the herb and garlic butter and stick it in the freezer so I can use it whenever I want on bread or corn.

Sylvie said...

Jan, if ever you see it anywhere you should get some. I know you'd love it.

Gloria, thanks.

Cathie, I'd love the recipe! Thanks.

Katerina, that's right. Garlic butter freezes really well. I've got a great recipe for orange and curry one as well that I like to have on hand in the summer as it's lovely on bbq'ed food.

Peter M said...

Sylvie, it looks like you've been cooking and eating outdoors, a wonderful garlic bread.

Bellini Valli said...

There is nothing like a great garlic bread to go with your meal:D

Kevin said...

This is an interesting way of making garlic bread. It looks so good. I will have to try it.

Sue said...

Sylvie, that garlic bread looks so good. I've saved your recipe for the next time I make pasta and meatballs.

Raquel said...

Very nice garlic bread, Sylvie! We are looking at Penzey's catalog and thinking of making an order - will definitely include the Aleppo pepper now!

Magnolia Wedding Planner said...

Good morning Sylvie! I love this bread thanks for the recipe!
Have a fantastic day!
Silvia

Marie said...

Fantastic looking garlic bread Sylvie! What is the Penzey's pepper like???

nicisme said...

You've got me wanting garlic bread now Sylvie and it's only just before 10 in the morning! I'm going to add some kind of hot pepper to mine after reading this post, thanks for the inspiration!

Amanda at Little Foodies said...

I love homemade garlic bread! You're so right about making it yourself but I don't know why I seem to forget that.

Happy cook said...

Delicious garlice bread

Rosie said...

This is SO yummy Sylvie :)

Rosie x

Deborah said...

I LOVE garlic bread. And that aleppo pepper sounds interesting. I keep wanting to order some spices from Penzeys - I'll have to remember that one!

Sophie said...

So simple but delicious, it's making my mouth water! yummy! :)

I admit to buying the ready-made kind in the past, but, you're right, the homemade kind is much better :). I'm saving this recipe! Thanks for sharing!

Bridgett said...

My goodness, the first picture of the garlic break is absolutely mouth watering! I would love to try your recipe.

Faith, the Authoress said...

Oh my gosh, I want to eat that right off my screen!