Greetings again, everyone. It’s the weekend, oncemore, and time for another recipe.
This one, like many of my recent uploads, was something of a spur of the moment decision. Which is a pleasant example of how this year’s “mini recipe” focus has changed the way I work. I have a lot more freedom to post simple recipes and the occasional adaptation of a previous dish (like last week’s blueberry vindaloo), most of which would never have graced my site before. It’s somewhat liberating and I hope that you lot enjoy it as much as I do. Feel free to drop a comment down below or hit up my contact page if you have anything to say about the matter.
Today, though, my simple recipe isn’t even my own. It’s a collaboration with a friend of mine who was convinced that I was making garlic bread wrong and just had to prove it.
Personally, I still disagree. Garlic bread doesn’t need herbs or spices to be enjoyable. You can turn a baguette into something wonderful with just garlic and butter.
His herbs and peppers were far from necessary but, in the end, they were also far from unwelcome. If basic garlic bread is a wonderful treat, his french herb and mixed chilli twist is pure bliss. A far more nuanced flavour with all the same garlic punch as before, alongside that touch of heat that we all crave.
For the maybe five minutes of extra preparation time, the difference that my friend’s additions made were utterly unbelievable. And he has no problem with me sharing what he did.