I have always had a thing for garlic bread. Any kind, really. We used to make garlic bread at Family Tree as people loved to have them with salads, soups, pasta dishes and just on their own as appetizer/starter. Over here, it is something people eat with pizza as most pizza places in Sydney make garlic bread. I personally prefer to have them with something fresh like fresh salad or soup like my fantastic lentil soup.
At Family Tree, we made garlic bread differently. When I say differently I mean different to what you get in Sydney. We used sliced bread instead of baking the whole loaf of bread like they do over here. I certainly like both types. Sliced bread one is more practical but I find the other one more filling and hearty. So it’s a win-win situation really.
A few weeks ago, we were invited to our next door neighbour’s place for barbeque and drinks. As being vegetarians, we decided to pop in just for a drink or two. The next day, our lovely neighbour gave us a left over baguette. I decided to make garlic bread with it. I cut the baguette into equal 3 pieces. Prepared the garlic butter and baked only one piece and froze the rest for later use. That’s how I ended up with the recipe below. Enjoy!
Herbed Garlic Bread
1 baguette (about 35cm long)
80 grams butter, softened
2 garlic cloves, crushed
½ tablespoon dried oregano
Salt to taste
• Preheat oven to 220°C/200°C fan-forced. Cut bread into 2.5cm-thick slices without cutting all the way through.
• Combine butter, garlic and parsley in a bowl. Season with salt and pepper. Spread mixture over cut sides of bread slices. Wrap loaf in foil.
• Bake for 12 to 15 minutes or until butter is melted and bread crisp. Serve.
VeganMoFo Day 13
Cacık is the Turkish version of Tzatziki. Traditionally, it is made out of diluted yoghurt which sets it apart from its Greek cousin. At the moment, there is no good substitute for yoghurt in Australia. Everything else I tried so far is either sweet or weird. So I mix Tofutti Sour Supreme with freshly squeezed lemon juice. I believe it is the closest you can get to the taste and texture of the original ingredient.
Serve Cacık with any style of vegan kebab, bean casseroles and many other vegetable dishes.
1 cup Tofutti Sour Supreme
1 Lebanese cucumber
Juice of 1 lemon, freshly squeezed
½ tsp salt
3 twigs of fresh dill, finely chopped
2 tsp extra virgin olive oil
• Peel the cucumber and either grate it or chop very finely. I prefer the chopping option as it doesn’t release its juice too much. If you choose the grating option, then you will need to squeeze the grated cucumber by using a paper towel.
• Whisk the sour cream together with freshly squeezed lemon juice until it is smooth. Add half the olive oil, half of fresh dill, cucumber and salt. Stir well.
• Divide Cacık into bowls and drizzle with the remainder of olive oil and decorate with chopped dill.
• Serve cold.
Here’s I have something really simple yet delicious for you. I know this is not how you do garlic bread over here (when I say over here, I mean Australia) but this is how we did it at Family Tree Restaurant many years ago for our British customers. Not exactly like this but we used sliced bread instead of loaves. And it was plain, however, we made a cheesy version of it too which works really well. Of course, in my recipe here, I spiced it up a bit –or shall I say herbed it up as I used dried oregano.
Serving suggestion: Have it with soups, pasta dishes, stews or a bowl of fresh salad. You won’t be disappointed.
Garlic Bread, VegFusion Style
4 slices bread of your choice
2 tablespoons butter or vegan margarine
1 clove garlic, crushed
1 teaspoon dried oregano (organic, if possible)
A pinch of salt
A pinch of freshly ground black pepper
• Mix together the vegan margarine, crushed garlic, dried oregano, salt and pepper.
• Spread the mixture over one side of each slice and put two slices together –buttered sides facing each other.
• Lightly toast in a non-stick frying pan (skillet), turning them over to do the other side.
• Cut into triangles and serve warm.