Monday, June 21, 2010

Garlic Bread..

Aritu g Giant.. saje2 gatai amik Roti Perancis nie..
kenapa eh depa panggil Roti Perancis..
asal usul roti ni dr Perancis ke???
Konon plan nk buat sup tulang..
tp tulang pon x beli lg..
kalu nk masak tulang aku.. mmg x dapek laa
sbb aku bnyk isi dari tulang.. muhahahaha...

So ter'mengintai' blog love2cook nie...
menarik jugak..
memandangkan instant mushroom soup Vono ada lagik..
Ku pon godeh laaa...



Ingatkan kot2 x mendapat sambutan..
sbb kt umah aku nie..
kalu menu omputeh skit mmg x layannn sgt..
tapi pohhhh palehhhhh weiiii <--- loghat Pahang licingggggggg <--- loghat T'ganu ekeke.. asben aku siap mntk tambah lg.. mujur beli sup tu ada percuma sebungkus lg.. leh arr buatkan utk dia.. ekeke Haaa... terliur laa tu... pi buat cepat.. aku c&p resepi dari love2cook.. TQ love.. ^ ^ ^ ^ ^ GARLIC BREAD
by love2cook's Hubby

Ingredients :~
1 pc french loaf ~ sliced
2 whole garlic ~ finely chopped (aku boh bnyk dlm 3-4ulas)
5 tbsp salted butter ~ melted at room temperature
1 tbsp mixed herbs (fresh parsley would make better)
(aku tambah pulak rosemerry segar yg dicincang halus)



Method :~
  1. Whisk butter till fluffy. Keep aside.
  2. Mix chopped garlic with herbs. Add into the butter. Stir together.
  3. Brush the mixture over the sliced french loaf.
  4. Bake in a preheated oven at 170°C for 20 minutes. Done.
(aku bakar atas non-stick pan jew)




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3 comments:

JaJa'Z said...

wah!!!! sedap tuh!!!! bak mai setalam..(tak main la sepiring)..hehhehe..jaja tak pernag rasa plak jenis VONo..selalu try yg cambell jeee..lagi pekat kot..lagi pun jaja kureng sket yng serbuk2 ni..

::Azura Rahman:: said...

jaja.. mmg bese kzura guna campbell yg tin tu kan.. but kebetulan kt umah ada stok yg serbuk tu je.. so bantai je laaa... tp sedap tau jaja.. jgn boh air bnyk.. skit je.. pekat gak but x bnyk mushroom ler.. utk time2 ekspress boleh ler guna.. ekeke..

but garlic spread tu mmg sedapppp.. cuba eh.. =)

Anonymous said...

this original dish although called the "garlic" bread actually don't use the garlic we have in asia. The original "garlic" ingredient referred in the original dish is actually "wild garlic" and if I remember correctly it has similar smell and taste but it is a lot milder than the garlic we can buy in the market. This type of garlic is like spring onion but much finer.

Kongsi Resepi

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