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garlic bread |
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#1 |
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Forum Member
Join Date: Jul 2007
Posts: 243
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garlic bread
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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#2 |
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Join Date: Aug 2002
Location: Yorkshire
Posts: 3,837
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Got to be with butter.
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#3 |
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Forum Member
Join Date: Sep 2008
Location: around
Posts: 2,627
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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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#4 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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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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#5 |
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Forum Member
Join Date: Jul 2007
Posts: 243
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it cooks in the oven, doesnt it
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#6 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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Quote:
it cooks in the oven, doesnt it
![]() 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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#7 |
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Forum Member
Join Date: Mar 2008
Location: Wiltshire
Posts: 8,047
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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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#8 |
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Forum Member
Join Date: Jun 2006
Location: London
Posts: 23,261
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Quote:
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 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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#9 |
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Forum Member
Join Date: Feb 2010
Location: Not far from that there London
Posts: 8,233
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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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#10 |
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Forum Member
Join Date: Dec 2005
Location: West
Posts: 3,160
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Garlic bread?, garlic bread?....... garlic?........bread?
Sorry, couldn't resist |
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#11 |
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Forum Member
Join Date: Feb 2010
Location: Not far from that there London
Posts: 8,233
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It's the future. I've seen it.
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#12 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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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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#13 |
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Forum Member
Join Date: Oct 2008
Location: Boing Boing! Boing Boing!
Posts: 2,865
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Quote:
Garlic bread?, garlic bread?....... garlic?........bread?
Sorry, couldn't resist
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#14 |
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Forum Member
Join Date: Jul 2008
Posts: 1,562
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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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#15 |
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Join Date: Jun 2009
Location: Birkenhead, Merseyside.
Posts: 9,712
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Quote:
It's the future. I've seen it.
![]() But as for that Cheese Cake ! A cake made of cheese ?? Not in MY lifetime ! |
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#16 |
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Forum Member
Join Date: Dec 2009
Location: Cambridge
Posts: 170
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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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#17 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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Quote:
If I buy a baguette today to make garlic bread on Sunday will it still be ok?
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#18 |
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Forum Member
Join Date: Dec 2009
Location: Cambridge
Posts: 170
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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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#19 |
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Inactive Member
Join Date: Mar 2009
Location: Glasgow
Posts: 2,673
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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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#20 |
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Inactive Member
Join Date: Oct 2009
Location: Playing with Lego
Posts: 2,660
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Quote:
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.
Weird synthetic gross buttery kind of smell. I love real butter though. |
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#21 |
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Inactive Member
Join Date: Mar 2008
Posts: 7,743
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Quote:
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
![]() 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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#22 |
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Inactive Member
Join Date: Mar 2002
Location: London
Posts: 24,323
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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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#23 |
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Inactive Member
Join Date: Mar 2009
Location: Glasgow
Posts: 2,673
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Quote:
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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#24 |
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Forum Member
Join Date: Aug 2000
Location: Edinburgh
Posts: 23,326
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Quote:
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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#25 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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Quote:
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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