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Old 11-03-2010, 14:54
freddy.1
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hi trying tyo make home made garlic bread any ideas on how to to make it preferably without butter, trying to be healthy. When i try to make it now i put a bit of extra olive oil in a plate , add 3 minced garlic cloves, salt, pepper, fresh parsley and mixed dried herbs, but it tastes foul lol, plz help.
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Old 11-03-2010, 14:55
dids858
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Got to be with butter.
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Old 11-03-2010, 14:57
mirabelle
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When in Barcelona they did what I think was healthy version. Rub tomatoes (half a tomato without seeds in) on to bread, add chopped up garlic (they added salt but I don't do this) and herb of choice, usually parsley as it counteracts garlic, toast, tada. It was amazing. I will warn you I cannot match the taste though
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Old 11-03-2010, 15:10
indianwells
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I drizzle olive oil, chopped garlic, salt & black pepper and a little dried oregano on a piece of bread, then into a griddle pan on low on both sides until done. It's very light & crispy.

OP, please tell me you're not eating that mixture without cooking it!
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Old 11-03-2010, 15:15
freddy.1
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it cooks in the oven, doesnt it
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Old 11-03-2010, 15:59
indianwells
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it cooks in the oven, doesnt it
Yes, you can cook it in the oven, sorry, I thought...well forget what I thought!
I would have thought it would taste ok, if you don't like it then I guess it's butter or nowt.
Maybe try it without the mixed herbs, dried herbs are way stronger than fresh in general? Less may be more in this case.

Someone once said "A French chef will look at a dish and wonder what he can add, whereas an Italian chef will look at a dish and wonder what he can take out". Wise words I thought!
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Old 11-03-2010, 16:23
summerain
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For the buttery taste, could you use that Fry-light 1 calorie butter spray? It smells weird at first, but not so bad if used in baking.
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Old 11-03-2010, 16:45
RAINBOWGIRL22
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I drizzle olive oil, chopped garlic, salt & black pepper and a little dried oregano on a piece of bread, then into a griddle pan on low on both sides until done. It's very light & crispy.

OP, please tell me you're not eating that mixture without cooking it!
I use this method - although I don't griddle, I oven bake!

I use ciabatta bread (cut in half) and dip both halves in the olive oil / garlic / seasoning mixture, sprinkle with oregano and then put the halves back together, wrap in foil and bake on a low heat for 10 minutes!
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Old 11-03-2010, 18:06
HALibutt
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I think it depends what type of garlic bread your making. The only ones I've made have been mixing butter with garlic and dried herbs or seasonings, slicing a baguette (but not right through) - spreading the butter in between the slices, then wrapping in foil and finishing in the oven.

I did another recipe for tomato garlic bread - that had tomato puree mixed with the butter, etc - and it was even more delish!

The ones your doing sound like the dryer breads that you rub with garlic (or add crushed) and maybe some oil too.
To make it moister p'haps you could add some toms or tom puree?
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Old 11-03-2010, 18:26
chattamanuk
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Garlic bread?, garlic bread?....... garlic?........bread?

Sorry, couldn't resist
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Old 11-03-2010, 18:33
HALibutt
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It's the future. I've seen it.
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Old 11-03-2010, 19:11
degsyhufc
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I saw a french recipe for a kind of gremolata but using pork fat instead of oil. I doubt it ticks the health box though
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Old 12-03-2010, 10:54
sazzleperkins
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Garlic bread?, garlic bread?....... garlic?........bread?

Sorry, couldn't resist
You beat me to it.

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Old 12-03-2010, 12:00
analogueagent
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I slice a clove in half, rub it on a bit of baguette, drizzle it in olive oil and then griddle it. Guess you could do a few and then put them all in the oven for a few minutes if you'd prefer.
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Old 12-03-2010, 14:46
Andy Birkenhead
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It's the future. I've seen it.
It's a taste sensation !
But as for that Cheese Cake !
A cake made of cheese ??
Not in MY lifetime !
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Old 12-03-2010, 15:16
Abslom
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If I buy a baguette today to make garlic bread on Sunday will it still be ok?
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Old 12-03-2010, 15:23
indianwells
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If I buy a baguette today to make garlic bread on Sunday will it still be ok?
Yep, fine.
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Old 12-03-2010, 15:25
Abslom
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Great thanks. I was wondering if I would have to freeze it. Trouble is I don't have a lock & lock big enough for a large baguette.
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Old 19-03-2010, 10:02
ohirome
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I tend to use half baked baguettes - cut them in half, long ways, then spread on sundried tomato pesto, garlic butter and parsley then bung in the oven. Simple quick and effective
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Old 19-03-2010, 10:19
AppleJuice:)
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For the buttery taste, could you use that Fry-light 1 calorie butter spray? It smells weird at first, but not so bad if used in baking.
I agree, I hate the smell of that stuff.

Weird synthetic gross buttery kind of smell.

I love real butter though.
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Old 19-03-2010, 10:24
I love Ellie
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I tend to use half baked baguettes - cut them in half, long ways, then spread on sundried tomato pesto, garlic butter and parsley then bung in the oven. Simple quick and effective
Me too.
Split lengthways.
In a pestle and mortar, combine butter, crushed garlic and some herbs of choice, I tend to use dried oregano.
Spread on cut sides of baguettes and bake for 10 mins on 200C.

Quick and easy.

Sprinkle with parmesan before baking if you like.
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Old 19-03-2010, 10:47
cosmo
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A shallow bowl with around 1cm of good quality olive oil with lots of finely chopped garlic in it.

Fresh baguette sliced.

Dip the bread in the oil as you're eating.
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Old 19-03-2010, 10:51
ohirome
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Me too.
Split lengthways.
In a pestle and mortar, combine butter, crushed garlic and some herbs of choice, I tend to use dried oregano.
Spread on cut sides of baguettes and bake for 10 mins on 200C.

Quick and easy.

Sprinkle with parmesan before baking if you like.
Yours sounds so much better than mine!
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Old 19-03-2010, 10:52
grassmarket
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When in Barcelona they did what I think was healthy version. Rub tomatoes (half a tomato without seeds in) on to bread, add chopped up garlic (they added salt but I don't do this) and herb of choice, usually parsley as it counteracts garlic, toast, tada. It was amazing. I will warn you I cannot match the taste though
Yes, this is great. Pa amb tomaquet is the official name. You need over-ripe, squishy tomatoes for it to work.
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Old 19-03-2010, 11:00
indianwells
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A shallow bowl with around 1cm of good quality olive oil with lots of finely chopped garlic in it.

Fresh baguette sliced.

Dip the bread in the oil as you're eating.
Nice, especially with a few drops of top notch balsamic. I tend to roast the garlic first and squish it into a paste before adding to the oil as i'm not over keen on raw garlic. A little finely grated Parmesan and a twist of black pepper is another favourite addition.
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