Skip to main content

Stuff-Your-Face-Silly Cheesy Garlic Bread

If you think that I am just trying to make the name sound catchy, I dare you to make this bread and resist stuffing your face with it. I have not met anyone who does not like this crunchy, cheesy and aromatic loaf.



I made this for our Christmas lunch and it was almost gone as soon as I returned from the kitchen to put my hand mittens back into the drawers. If not for my mom who saved a chunk for me, I would only have crumbs and bits of garlic which fell off the bread.
 

Although there are many versions of this cheesy garlic bread which I have tried, I didn't like any. So I created my own version which I think is pretty easy to prepare.
 
Buy a good loaf of bread which absorbs oil well. I usually just go with a French loaf. Slice it up as shown in the photo. Place the bread on aluminium foil and set aside. Finely chop up as much garlic as you want to knock out whoever you are going to talk to. In a pan over low heat, drop in a good chunk of butter and let it melt completely. Off the heat and add in the garlic, thyme, salt and pepper. Stir. Shred cheese(s). Depending on your preference, you can have more than one type of cheese. I had a bag of cheese mix leftover from my last pizza session which worked well for this recipe. I had mozzarella, emmental, gruyere and provolone. Spread the garlic butter mixture evenly in every crevice of the bread and stuff the cheese in every nook you can find. Wrap the foil up tightly and bake at 200degC for 12 mins. If you want an even crunchier loaf, unwrap the foil slightly and bake for a further 8-10 mins.

Comments

Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal. So if I have to put this into a checklist of evaluating a salad, it would probably look like this. Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly? The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe . I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dre