Showing posts with label savoury breads. Show all posts
Showing posts with label savoury breads. Show all posts
I was scrolling through Instagram the other day and came across a reel by Simply Recipes which was for the most delicious looking garlic bread I had ever seen. It looked amazing.
Attributed to Guy Fieri, it was quite unlike any garlic bread I had ever seen before. It was loaded with texture and flavors!!
I really like Guy Fieri. I used to watch his program Diner, Drive Ins and Dives when I lived in the U.K. He's a real foodie! I would watch the show and drool over the places he got to eat and the food he got to enjoy!
Two other guys I like to watch are on a channel called Jolly on YouTube. They travel around trying all different kinds of food also. I am an armchair foodie tourist!
Anyways, when I saw this garlic bread I immediately wanted to make some for myself! I went shopping with my sister on Saturday and picked up some fresh bread and spring onions so that I could come home and make it for myself!
Yes, Spring Onions, or scallions as they are also called! I hadn't really seen a garlic bread using them before. Also Hot Sauce. I think these are the two secret ingredients that take this garlic bread over the top! That and plenty of good garlic and parmesan cheese!
The video I saw didn't give any quantities, and neither did they give quantities on the Simply Recipes page, and so I guessed at them. I was probably on the more generous side, but can you ever really have too much garlic, cheese, butter, and onions on crispy golden toasted bread? I think not!
I really loved the slight vinegary tang and heat that the hot sauce gave to it. (I used red tabasco, but green tabasco would work very well also.)
All of the flavors worked together in perfect harmony to create a garlic bread that was incredibly moreish. Just garlicky enough. Just cheesy enough. Just oniony enough. In short, perfect! I could have eaten half a loaf. (Oh my!) Thank you Guy!
WHAT YOU NEED TO MAKE GUY FIERI'S GARLIC BREAD
Just a few simple ingredients! Buy the best of each that you can afford and you can't go wrong!
- 1 cup (225g) salted butter, melted
- 2 fat cloves of garlic, peeled and minced
- 2 spring onions, washed, trimmed and minced
- 1 TBS minced fresh flat leaf parsley
- 3 TBS coarsely grated Parmesan cheese
- 1 tsp hot sauce (or to taste)
- fine sea salt and freshly ground black pepper to taste
- 1 fresh French Baguette, sliced in half horizontally and then into 3 inch pieces in length
I use salted butter in pretty much everything and cut back on any salt needed in the recipe. This is what works for me. No need to have two different kinds of butter in the house!
It is easy to peel garlic. Just place the cloves on a cutting board and using the side of a large knife, press the knife down on top of them, pressing quite hard. The skin should slip off very easily after that.
You want your Parmesan to have a bit of a tooth in this. You could use the finely grated Parmesan, but I really enjoyed the texture of the coarsely grated.
I thought two spring onion was plenty. You may not need it all. It all depends on how much you enjoy the flavor of onion. The onion really won't cook much in this so judge accordingly.
The hot sauce is what really makes this garlic bread. You don't really feel too much heat from it. It adds a lovely flavor!
HOW TO MAKE GUY FIERI'S GARLIC BREAD
Nothing could be quicker or easier. If you are a fan of garlic bread, prepare to be amazed! You could leave the halves of the baguette whole, but I think cutting it into serving sized pieces prior to grilling is a whole lot easier and gives you even more crispy edges!
Preheat the grill or broiler of your oven to high. Place the top rack 4 to 6 inches from the flame.
Whisk the melted butter, spring onions, garlic, cheese, hot sauce, salt and pepper together to combine well.
Place the slices of bread on a baking sheet, cut sides up. Spoon the melted butter mixture over the top of each slice of bread, dividing it equally amongst them.
Pop the baking sheet underneath the hot grill and grill the slices until they start to turn golden brown. (2 to 3 minutes) (Don't take your eyes off it for a second as it can burn in a flash!) Serve hot.
Store any leftovers in the refrigerator. They can easily be reheated by warming in a low oven.
This was probably the most delicious and decadent garlic bread I have ever eaten. Nice and buttery with bags of lovely flavors and textures! It also smells amazing while it is grilling. I really enjoyed it!!!
I enjoyed it with some spaghetti pasta tossed with a simple, quality, jarred tomato and basil marinara sauce! With parmesan cheese sifted over top of the hot pasta and that tasty bread on the side, this was a truly delicious and yet very simple and quick supper!
There is nothing I love more with pasta, soups or stews than some kind of bread to help mop up all of the sauce and gravy. Here are a few others that I enjoy!
ONION, GARLIC & CHEESE PLUCKIT BREAD - A different kind of garlic bread. A whole loaf is cut in such a way as to give you standing up fingers, all attached at the bottom of the loaf. A tasty onion, garlic and cheese mixture is spread in between the cuts and then the loaf is heated until everything gets all ooey, gooey, and moreishly edible. Ripe for the plucking!
FLAKY GOAT'S CHEESE & CHIVE BISCUITS - Biscuits as in a North American style of bread. Light and flaky, not sweet in the least, with plenty of goat's cheese melted in between some of those flaky layers and plenty of chives in the dough. North American Biscuits are like a cross between a scone and a pastry and are oh so delicious! These are fabulous no matter what you serve them with!
Yield: 6 servings
Guy Fieri's Garlic Bread
Prep time: 5 MinCook time: 3 MinTotal time: 8 Min
This is probably the most delicious garlic bread you will ever make or eat. Simple and oh so tasty!
Ingredients
- 1 cup (225g) salted butter, melted
- 2 fat cloves of garlic, peeled and minced
- 2 spring onions, washed, trimmed and minced
- 1 TBS minced fresh flat leaf parsley
- 3 TBS coarsely grated Parmesan cheese
- 1 tsp hot sauce (or to taste)
- fine sea salt and freshly ground black pepper to taste
- 1 fresh French Baguette, sliced in half horizontally and then into 3 inch pieces in length
Instructions
- Preheat the grill or broiler of your oven to high. Place the top rack 4 to 6 inches from the flame.
- Whisk the melted butter, spring onions, garlic, cheese, hot sauce, salt and pepper together to combine well.
- Place the slices of bread on a baking sheet, cut sides up.
- Spoon the melted butter mixture over the top of each slice of bread, dividing it equally amongst them.
- Pop the baking sheet underneath the hot grill and grill the slices until they start to turn golden brown. (2 to 3 minutes) (Don't take your eyes off it for a second as it can burn in a flash!)
- Serve hot.
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As anyone who has been reading this blog for a while knows, the Toddster
is really not very fond of pasta at all. I do make it from time to
time, but more often than not I make something completely different for
him, or he has the sauce, but on a potato instead. I adore pasta myself and cannot imagine anyone not loving it, but then again, I would never eat snails or frogs legs, but there are a lot of people who adore them. I guess we all have our own likes and dislikes, and its okay!
Today I cooked a simple spicy tomato cream sauce to have with some cappellini. I chose this for a number of reasons . . . one . . . I quite
simply adore simple tomato sauces, using tinned tomatoes. (I always
use a really good Italian brand myself, Ciro brand . . . especially when it's a sauce
that isn't going to be cooked for a long time period.) You want to use a tinned tomatoe that has a really nice flavour, and Cirio are the best tasting in my opinion. (You probably get tired of hearing me say that I know!)
Two, this is a really quick, QUICK sauce to make. It's done in
approximately the same time as it takes to cook your pasta, 10 minutes
tops.
*Cappellini with a Spicy Tomato-Cream Sauce*
Serves 4Bring a large pot of lightly salted water to the boil over high heat. While you are waiting for it to boil, heat the oil in a large deep saute pan. Add the garlic, pepper flakes and some salt. Cook, stirring, just until the garlic becomes very fragrant. Tip in the tomatoes and their juices. Bring to the boil, then reduce and simmer until fairly thickened, about 5 to 6 minutes. Stir in the cream and heat through. Taste and adjust seasonings as desired. Keep warm. Add your cappellini to the boiling water, stirring to separae the strands, Cook according to the package directions. Drain well, reserving about a cup of the cooking water. Toss the drained pasta in the hot sauce, along with some of the cooking water and the parsley to combine. Top with some cheese and serve immediately, passing more cheese at the table.
Note - if you are watching the calories, you can use an equivalent amount of undiluted low fat evaporated milk in place of the cream. You can also cut the amount of olive oil in half with no problem.
I am one of those people who always has to have garlic bread with my pasta. I am not sure why that is, only that it is. I like to make my own. The ready made ones you buy in the shops just taste really foul to me. Yes, I AM a garlic bread snob.
Its such a simple thing really, making your own, and it tastes a bazillion times better! Mix together the butter, herbs,
seasoning and half the cheese and spread it on the cut edges of a loaf
you have cut in half horizontally. Then sprinkle on the remaining
cheese, cut almost all the way into 2 inch thick slices, wrap in foil
and bake. So yummy!
Its perfect for anytime really . . . with your pasta dinners,
or even as an appetiser while you and your family or guests wait for the
main course to be done. Oh, its even great with salads! And, simple
really. Such a simple thing to do.
*Herbed Garlic Cheese Bread*
Serves 8
125g of butter at room temperature (1/2 cup)
3 cloves of garlic, peeled and finely chopped
90g freshly grated Parmesan cheese (1/2 cup)
1 TBS finely chopped fresh basil
1/2 tsp finely chopped fresh thyme
1/4 tsp fresh oregano leaves
fine sea salt and freshly ground pepper to taste
1 large french loaf or sourdough loafPreheat the oven to 200*C/400*F/ gas mark 6. Have ready an oven tray and two very large sheets of aluminiun foil.
Cream together the butter, garlic, 1/2 of the cheese and all the herbs, salt and pepper. Cut your loaf of bread with a serrated knife in half horizontally through the middle. Spread half of the butter mixture onto each half loaf. Sprinkle with the remaining cheese. Using the same knife make cuts two inches apart down through each half loaf about 3/4of the way down, leaving it attached at the bottom.
Cover with the aluminium foil, leaving a gap at the top so that the cheese mixture doesn't touch the foil. Bake for 10 to 15 minutes, open up the foil and return to the oven for a further 5 minutes. Serve immediately.
Note - You can use dry herbs if you wish, just use roughly half of the amounts listed for each.
Pasta with a great sauce and crisp hot bread . . . this is heaven on earth to me. I dare say I am not alone in that! Bon Appetit!
Have you ever bought ready made garlic cheese bread at the shops? I have and it is gross. Sorry if I have offended anyone. I seriously doubt they even use real butter in it. It smells garlicky, yes, but also hugely artificial! I much prefer my own homemade Herbed Garlic Cheese Bread.
There is nothing artificial here. It is nothing but pure ingredients. Butter. Freshly grated Parmesan Cheese . . . not the already grated. Grating your own is far superior.
Fresh garlic cloves . . . peeled and minced. I add three for a large loaf, but if you want more you could certainly add more. I think three is the perfect mount however.
When I make it at this time of year I take advantage of the fresh herbs growing in the garden. But of course if you cannot get the fresh herbs you can use dried, just cut the amounts in half.
You can use any kind of loaf with this really, but I like a nice crusty French loaf. Not a baguette, but a full sized loaf. You can also use a sour dough loaf. This is an organic French loaf.
Its such a simple thing really. Mix together the butter, herbs, seasoning and half the cheese and spread it on the cut edges of a loaf you have cut in half horizontally. Then sprinkle on the remaining cheese, cut almost all the way into 2 inch thick slices, wrap in foil and bake. So yummy!
Perfect for all of your summer BBQ dinners, or with your pasta dinners, or even as an appetiser while you and your family or guests wait for the main course to be done. Oh, its even great with salads! And, simple really. Such a simple thing to do.
With just enough butter, just enough garlic, just enough herbs and just enough cheese. You can't go wrong.
This is so good I don't know why you are still sitting there reading
this. You need to get to the store now and pick up that fresh loaf of
bread so you can make this for supper tonight! Bon Appetit!
Herbed Garlic Cheese Bread
Yield: 8
prep time: 5 Mcook time: 15 Mtotal time: 20 M
This is the perfect bread to go with pasta or your BBQ dishes. It also makes a great appetizer while everyone is waiting for dinner. This also makes great use of all the fresh herbs in the garden at the moment.
Ingredients:
- 1/2 cup (120g) of butter at room temperature
- 3 cloves of garlic, peeled and finely chopped
- 1/2 cup (90g) freshly grated Parmesan cheese
- 1 TBS finely chopped fresh basil
- 1/2 tsp finely chopped fresh thyme
- 1/4 tsp fresh oregano leaves
- fine sea salt and freshly ground pepper to taste
- 1 large french loaf or sourdough loaf
Instructions:
- Preheat the oven to 200*C/400*F/ gas mark 6. Have ready an oven tray and two very large sheets of aluminium foil.
- Cream together the butter, garlic, 1/2 of the cheese and all the herbs, salt and pepper. Cut your loaf of bread with a serrated knife in half horizontally through the middle. Spread half of the butter mixture onto each half loaf. Sprinkle with the remaining cheese. Using the same knife make cuts two inches apart down through each half loaf about 3/4of the way down, leaving it attached at the bottom.
- Cover with the aluminium foil, leaving a gap at the top so that the cheese mixture doesn't touch the foil. Bake for 10 to 15 minutes, open up the foil and return to the oven for a further 5 minutes. Serve immediately.
This content (written and photography) is the sole property of The
English Kitchen. Any reposting or misuse is not permitted. If you are
reading this elsewhere, please know that it is stolen content and you
may report it to me at: theenglishkitchen@mail.com
I was recently asked if I would like to participate in a Challenge put forth by the People from The Laughing Cow to create some scrumptious recipes using their Extra Light low fat cheese spread triangles and leftovers! You know me, I do love a good challenge and this recipe here today is the first which I have come up with for them.
I've never made it any secret that I hate to waste anything . . . cooked veg, cooked rice or pasta, cereal, stale bread. I often use my stale bread to make bread crumbs (which I freeze) or bread pudding . . . but if I am feeling especially indulgent, I use my stale bread to make this delicious Cheesy Garlic Bread.
I have to confess that when I first moved over here to the UK, the idea of cheese and onion anything really grossed me out. It was just not a flavour combination I was used to . . . kind of like the way peanut butter and jam grosses out a lot of Brits!
I am a huge fan of quick breads . . . muffins, loaves . . . scones, biscuits. Scones and biscuits are really quite similar. The basic ingredients are essentially the same . . . flour, butter or shortening, milk or cream, leavening, and a bit of salt and possibly sugar.
The method of preparation, too, is pretty similar . . . you sift the dry ingredients, cut in the fat, and add the liquid. As with biscuits, the scone dough is rolled and cut into shapes.
I guess the main difference is in texture. Generally speaking, Scones are crumbly and biscuits are flaky!
I think another difference lies in the type of fat which is used, and in how you incorporate it. Traditionally in biscuits the fat is cut in with a pastry blender and in scones it is rubbed in with the fingertips.
In a scone, more often than not you will use butter and in
a biscuit . . . vegetable fat of some sort, but that is not always the
case . . . and too, scones tend to be more on the sweet side than the
savoury.
These flaky savoury breads I am showing you here today are called biscuits . . . but they use butter instead of vegetable oil and the fat is rubbed into the flour mixture, instead of cut into it with a pastry blender . . .
So in those respects they are more like scones . . . but
they are not sweet in the least. These are also a bit sturdier and flakier than a
scone . . .
Which is not to say that they are heavy, because they are not heavy in the least.
These are delightfully light and filled with lovely layers .
. . flaky buttery layers . . . with pockets oozing with rich soft goats cheese . . .
and lovely little flecks of oniony chives. These go wonderfully with soups and stews . . . with sliced meats and cheeses. Heck they would even be fabulous with bacon and eggs for breakfast.
We enjoyed them today with hot mugs of soup. They went down a real treat. I had halved the recipe because I did not have enough goats cheese to do a full recipe.
I forgot to pick some up when I did my shopping yesterday . . . but happily they turned out just beautifully, despite halving the recipe. Flaky. Rich. Savoury. Moreish.
*Flaky Goat Cheese and Chive Biscuits*
Makes 16 2-inch square biscuits 
Preheat the oven to 220*C/425*F/ gas mark 7.
Sift the flour, baking powder and soda into a bowl. Whisk in the salt, pepper and parmesan cheese. Drop in the butter. Work it into the flour mixture using your fingertips or a pastry blender, until you have the butter about half incorporated and half pea sized bits remaining.
Stir in the chives and crumble in half of the goats cheese. Add the
buttermilk a bit at a time, stirring it in with a fork, until the dough
just begins to clump together and there are no dry floury bits
remaining. You may need all of the buttermilk, or less, or more,
depending on your flour and the day. Gently knead in the bowl a few
times to form a ball.
Mentally divide the dough in quarters lengthwise.
Crumble 2/3 of the remaining goats cheese into the centre two quarters.
Fold the outer two quarters over to meet in the centre from the short
edges. Turn the dough so that the short side is facing you.
Sprinkle
the remaining goats cheese down one half of this and fold the other half
over to enclose, like a book. Pat out gently to flatten slightly and
then roll it up into a loose spiral beginning at the narrow end. Pat
the dough out into an 8 inch square that is about 3/4 inch thick.
Trim
the edges with a sharp knife and then using a straight up and down cut
with a sharp knife, cut into 16 2-inch squares. Place them onto a
baking sheet which is lined with baking paper, leaving several inches in
between each.
Bake for 15 to 18 minutes until they are well risen and golden brown. Allow to cool for five to ten minutes prior to indulging. Best on the day they are baked, but these will keep at room temperature for several days. Reheat in the oven for a few minutes to crisp up.
Note - You can successfully cut the recipe in half and it works fine. Also you can freeze the biscuits prior to baking for use at another time. Freeze solid on the baking sheet and then pack into zip lock bags to bake off when you like. Partially thaw prior to baking.
I always keep a few packs of all butter puff pastry in the freezer. It always comes in handy. I do have to say it's really fussy to make your own from scratch and a lot of chef's don't bother, unless they are pastry chef's and it's their forte. It is not my forte. Besides . . . as I've always been quick to say, I am rather lazy about certain things, and puff pastry is one of them.
It turned rather cold and rainy today (Tuesday as I write this) and so I made us a nice pot of soup to help to warm our innards. A delicious Parsnip, Apple and Thyme Soup. I have made this many times and it always goes down a real treat. I also always have Parsnips and Apples in the house, so it was very easily done.
It turned rather cold and rainy today (Tuesday as I write this) and so I made us a nice pot of soup to help to warm our innards. A delicious Parsnip, Apple and Thyme Soup. I have made this many times and it always goes down a real treat. I also always have Parsnips and Apples in the house, so it was very easily done.
I decided to create some Puff Pastry bread sticks to go with the soup. You could also serve them as tasty appetizers with drinks. They are ever so easy to make and go together very quickly.
It's as simple as spreading some puff pastry with mustard, folding it over and cutting the pastry into sticks . . . glazing it with an egg yolk wash, sprinkling with some coarse sea salt and sprinkling with grated gruyere cheese.
Fifteen to eighteen minutes later you are rewarded with buttery crisp sticks . . . with the slight tang of Dijon in the middle and the satisfyingly rich crunch of toasted Gruyère on top. They were absolutely perfect with the soup, and I do confess . . . I ate another one . . . okay . . . so it was two . . . in the evening as we sat and watched the telly. I know . . . but I truly couldn't resist them!
*Gruyère and Mustard Sticks*
Makes 12
These are beautiful served with soups or drinks. Crisp and buttery with a hint of spicy mustard inside and tangy cheese baked on the outside. Makes 12
Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking sheet with baking paper. Set aside.
Unroll the pastry and spread the mustard over the bottom half of it, leaving a 1/2 inch border. Brush all around the edges with the beaten egg. Fold the top of the puff pastry down over the mustard covered half, lining up the edges to meet. Press lightly together on the edges, then trim with a pastry trimmer to even everything out.
With the folded edge away from you cut once down the middle of the pastry from top to bottom, then across six times, creating 12 even batons Place them onto the prepared baking sheet, making sure there is plenty of room between each for rising. Brush the tops lightly with the beaten egg, taking care not to let it drip down the sides. Sprinkle evenly with first the Gruyère cheese and then the Parmesan cheese. Sprinkle a bit of flaked salt over top.
Bang into the oven and bake for 15 to 18 minutes until well risen and golden brown. Serve warm
With the folded edge away from you cut once down the middle of the pastry from top to bottom, then across six times, creating 12 even batons Place them onto the prepared baking sheet, making sure there is plenty of room between each for rising. Brush the tops lightly with the beaten egg, taking care not to let it drip down the sides. Sprinkle evenly with first the Gruyère cheese and then the Parmesan cheese. Sprinkle a bit of flaked salt over top.
Bang into the oven and bake for 15 to 18 minutes until well risen and golden brown. Serve warm
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