16 May 2012

Garlic bread - we've seen the light!

Tuna Pasta Bake with home made garlic bread
Every so often, when we're due to have a dish like Spaghetti Bolognese, or maybe the lovely Bacon & Leek Pasta, we'll go a bit mad and have some garlic bread with it.

We've progressed from the baguettes that you get in the freezer section of the supermarket, to slices of baguette - largely because they don't become rock hard once baked and you can grate a little cheese onto them to make them a little bit more special, if you want.

However - drum roll - hubby had a marvellous idea last Wednesday when we had the Tuna Pasta Bake.

Not difficult - and SO much nicer!
He took the leftover half of a French Stick, cut it into slices, whipped up some garlic butter, grated on some cheese, baked them in the oven at 180degC/350degF/Gas4 for around 10 minutes - and we had the best garlic bread we've ever had.

Why haven't we done this before?

The oven is on already - it's not as though we're having to put the oven on especially to bake the garlic bread.  It only takes a moment to make and if you've got the herbs in the garden already, then there's no excuse!

So long, supermarket garlic bread - hello home made!




  1. Wonderful blog with incredibly delicious, beautifully arranged and presented proposals.:-)) I will follow with interest your new proposals.

    1. Why thank you, Moni - and welcome to the blog! :)

  2. I always love garlic bread together with pasta. Mouth watering dish. Yum!

    1. Common-sense says that two carbohydrates together, shouldn't work. However, we all know that pasta and garlic bread work so well! I think it's got something to do with the pasta being soft and yielding, yet the bread being crunchy and ever so slightly juicy from the oils of the butter and cheese. It does make your mouth water!

  3. All the good stuff, pasta, bread and cheese! Looks great!:)

    1. It's wickedly naughty really, but oh, so good! lol


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