Garlic & Parmesan Butter (To Freeze for French Loaf)
"This is quick and easy to make and have on hand for when you want garlic bread quickly. I make up the garlic / parmesan butter and keep in the freezer until I need it. Then I just take it out to make up and replace when I've finished. It is usually soft enough to spread by the time I've sliced my bread. I use Flora Pro Active Low Cholesterol Spread to make mine but if using butter it will need to be thawed a little longer to spread. I like to use the par baked dinner rolls you buy in the supermarket and slice them in halves lengthwise. This spread is so much nicer than store bought garlic bread, the bottom is still slightly soft and the top toasty. I guessed the servings because it's hard to know exactly. I have also used this in cooked rice, mashed potatoes and on top of freshly steamed vegetables."
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
50
ingredients
- 500 g butter, soft (I use Flora pro active, a low cholesterol spread)
- 3 garlic cloves (I use minced garlic from a tube)
- 1⁄2 - 3⁄4 cup parmesan cheese, shredded
- 1 teaspoon dried parsley
- 1 teaspoon chives, dried
- 1 teaspoon mixed herbs, dried (optional)
- ground black pepper
- sea salt, small amount to taste
- 1 French bread, loaf (or small dinner rolls)
directions
- Mix the butter and all of the other ingredients together well and put back in original butter container and freeze. Make sure to label top of container. If you use some of the spread for making garlic bread immediately, it will fit back in the original container.
- Just take container out of the freezer when you want to make up garlic bread. By the time you slice the bread it will be ready to spread depending on what spread you use. Butter will take a little longer but whatever spread you use it can safely be re-frozen.
- To make up: I like to slice my French loaf diagonally and not too thick, If using rolls I cut in half lengthways.
- Spread quite thickly over the entire surface and bake at 150degC (300degF) on baking paper lined tray for about 10 - 15minutes until starting to brown & bubble on top. The bottom will still be reasonably soft and the top toasty.
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Reviews
-
I scaled this way down and eyeballed the ingredients to my liking. Then I really enjoyed it on some toasted buns. Delicious! Thanks for posting. :)
RECIPE SUBMITTED BY
Ninna
Sydney
Hi I’m Glen and I live in Sydney with my wonderful husband Ross. We have eight beautiful grandchildren, two of them live near us in Sydney, two live in Western Australia, two more live in Queensland and another two in northern NSW.
I can't imagine how I ever managed before I found Zaar - I use it regularly to plan meals and find new and interesting recipes and most important of all to keep track of our family favourites.
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The photos are of our beautiful grandchildren.
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