rascal
Forum GOD!
i make this all the time. I have a friend who grows garlic and gives me about 6 big plaits of it every year. The first thing I do is break up the cloves and freeze. The reason is if you use fresh garlic in butter it will go mouldy after about 7 to 10 days. I know from experience. Freezing then thawing and making garlic butter will keep for at least 6 weeks, we use before then. I use half pound of butter about 3 tablespoons of virgin oil, this helps it keep softer. 1 tablespoon parsley, I use fresh dried parsley from our garden, and I flatten the garlic with back of a knife with a few grinds of salt, then chop the garlic, combine. Voila... Garlic butter.
When I make garlic bread I use a twist, and it's real yummy, all my grandkids line up for it when they see it in the oven.grill one side then turn, add butter, heat through (grill) then add a drizzle of sweet chilly sauce and a little bit of grated cheese, then reheat until bubbling. You have to try to believe.
Ps, freezing stops the green bit in the middle growing as well, this I was told is the bit that gives you indigestion.
Russ
When I make garlic bread I use a twist, and it's real yummy, all my grandkids line up for it when they see it in the oven.grill one side then turn, add butter, heat through (grill) then add a drizzle of sweet chilly sauce and a little bit of grated cheese, then reheat until bubbling. You have to try to believe.
Ps, freezing stops the green bit in the middle growing as well, this I was told is the bit that gives you indigestion.
Russ
