Thursday, December 21, 2006

Recipe 5: Garlic Bread

Well, just yesterday, a friend said that he didn't like the taste, or rather the hardness of French Loaf or Baguette. I used to dislike it as well, until an aunt taught me the secret in making it really soft in the inside, and really really crispy on the outside.

1 Baguette
100g butter (softened)
3 cloves garlic (chopped or pounded)
1 sprig of parsley (chopped)
1/2 cup Parmesan cheese (optional)
1/4 tsp salt

Mix the butter, garlic, parsley and salt. Cut the Baguette into 2 (to accomodate an oven). Cut the Baguette across, but not all the way, just to have a wide opening across the whole length (like a sandwich). Spread the butter mixture onto the inside of the bread. Sprinkle the cheese on top of the butter. Run the Baguette (closed) across running tap water (very quickyly, so that only the crust is a bit dampened) and bake for 8 minutes in a 180 deg C oven. Eat it while its hot!

1. Leftover Garlic Bread can be recycled into yummy bread crumb. Garlic bread would become crispy inside out after a few hours, so just pop into the blender, till you get fine crumbs. Just coat chicken pieces with egg (add salt and pepper to egg) and coat with the bread crumb. Deep fry till cooked. For a healthier version, just pop into the oven till cooked.
2. For sandwiches, just cut across, spread pure butter, run through tap water, and bake. Cut the crispy Baguette into required length.

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