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Garlic bread etc

November 7, 2014

Sometimes a post is worth the wait; sometimes not.

Language student season continues. Arnau (sorry, rubbish photo) who was lovely – didn’t say much, but smiled shyly – and discovered garlic bread while he was in England – not only discovered garlic bread, but was keen to learn how to make it too. He was a little overshadowed by Vedran with his daily  banana bread baking though, which was a pity.


I promised that I would post this back in July – so Arnau, if you’re looking – sorry for the delay, but better late than never.

Garlic bread is fairly easy  – chop the parsley and chop the garlic into very, very small bits, dollop the lot into a bowl with some butter and salt if the butter’s unsalted and mix well.


Then cut some diagonal slices not all the way through a baguette, fill the cuts  with the garlic and parsley butter, wrap the lot in foil and bake for about 10 minutes in a very hot oven. Usually I don’t bother with the foil, but for some reason I did this time – it does stop the butter from running all over the floor of the oven.

This principle works well with basil instead of parsley – add a thin slice of tomato to the basil and butter mixture in each cut. Delicious.

At the moment the Aga is off because we are waiting for Richard to service it. We turned it off when we went to Spain for a holiday thinking that we wouldn’t be that cold when we got back and we ‘d be fine if it took a few days to get it back on again.

Temperature is a funny thing. When you’re somewhere hot you can’t really imagine what it’s like to be cold, and when you’re somewhere cold you can’t really  imagine what it’s like to be hot. Well you can, but it always falls short of the mark. And given that I know this, why did I  imagine that we could live without the heat of Aga? Or its cooking powers?

Probably because we thought we’d be still able to eat sardines outside in the sunshine in October in England…

There’s nothing quite as delicious as a salt rubbed sardine (preferably more than one) cooked on a fire on the beach and eaten with some fresh bread and a squeeze of lemon, but you probably have to be in Malaga to really appreciate it – and not Devon. In the rain.


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