Author Jean Morrison
Garlic Bread with Lemon and Herbs
This is a variation on the traditional garlic bread. The lemon gives it a surprise taste, the parsley makes it quite colourful and the tarragon adds its own bit of interest.
Tarragon is my favourite herb at the moment but I don't use too much of it - just enough to create a hint of the unknown in a recipe. You can use the traditional French Stick for this or use a larger more rounded loaf. Photo also shows Pea and Ham Soup
Cooking time: 25 minutes
Quantity: Serves 6 - 8
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1 French Stick or a larger rounded loaf, ciabatta or Turkish bread
100 gm (4 oz.) margarine
1 lemon rind, finely grated
4 teaspoons crushed garlic
1/4 cup finely chopped fresh parsley
3/4 teaspoon dried tarragon
Pre heat oven to 180 degrees Celsius. Mix together the margarine, lemon rind, garlic and parsley.
Cut bread into thick slices and spread herb mixture on one side of each slice only. Re-assemble the loaf and wrap it in foil. Cook at 180 degrees Celsius (350 degrees Celsius) for about 20 minutes. Towards the end of the cooking time loosen off the foil and open it up a little for the heat to crisp up the sides and the top of the bread.
Serves 6 - 8 depending on how greedy each person is. Personally I could eat a whole loaf myself but then I am a little piggy.
If you don't have tarragon substitute another herb.
Garlic is a "wonder" food. It has anti-viral, anti-bacterial, anti-fungal and anti-cancer properties. It has been found to lower blood cholesterol, to boost the immune system, to lift one's mood and to create a calming effect. It is thought to have originated in central Asia. Garlic can exaggerate the effects of drugs used to combat high blood pressure so be careful.
Parsley derives it's name from the Greek word meaning rock celery. It is the world's most popular herb and comes in two types, flat leaf and curly. Parsley is an excellent source of Vitamin C, iron and calcium. Chewing on parsley after eating garlic or onions can help neutralize the smell and taste.
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