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Homemade Garlic Bread
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Thanks emiff6, I have some dried chopped parsley, i presume that will be okay for the colour.
Does it matter if i use good marg, other spread or not,
Roast dinner tonight so will have a go with the garlic bread tomoorow night.make the most of it, we are only here for the weekend.
and we will never, ever return.0 -
I made garlic butter with Stork once.....it wasn't too bad when in the garlic bread but it really needs salt adding to counter the 'sweetness' of the marg. I'd use 2 cloves of garlic, I love it!:heartpulsSpoiling my two baby girls with love - it's free and it's fun!:heartpuls
I'm not very good at succinct. Why say something in 10 words when 100 will do?
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Depends, I only like the taste of butter, never touch marg. If you like the taste, use it - maybe add a little salt if the marg isn't as salty as butter. Garlic butter should keep quite a while in the fridge, like plain butter, but do cover it or everything will start to taste garlicky. Dried herbs should be OK, though fresh does give a better flavour.If I'm over the hill, where was the top?0
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Think i might just get a small tub of butter tomorrow.
Thanks again guys, cant wait till tomorrow night.
Mince and crusty dumplings and mash tonight, dont think garlic bread will go too well with that.:Dmake the most of it, we are only here for the weekend.
and we will never, ever return.0 -
Hi McKneff,
As your thread has dropped down the Old Style board I've added it to the main garlic bread thread to keep the advice and suggestions together.
Pink0 -
my garlic bread always go down well, its the most simplest thing to make too !0
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