Recipe • Cheesy Garlic Breadsticks

Oh! These breadsticks were a hit with the Kbros, especially Mini K! ♡(`ω`)♡
Crusty, crispy, cheesy and garlicky toasted breadsticks goes really well with creamy soup! I'm sharing the recipe of Cheesy Garlic Breadsticks here (*∩_∩*)

（╹◡╹）♡ If you tried any recipes on my humble blog and would like to share on your blog or any other social media platforms, please copy and include the URL so it'll link back to me.
Kindly do not claim recipe as your own. Thank you!

Ingredients:
1 loaf of Ciabatta, sliced open
2 cloves of Garlic, minced
30g of unsalted Butter, soften at room temp
50g of Smilla shredded Mozzarella cheese
50g of Smilla shredded Gouda cheese
1 heap TBS of Mayonnaise
1TBS of Scallion, chopped
1TBS of English Parsley, chopped


Method:
•In a mixing bowl, add in minced garlic and soften butter. Stir to mix well.
•Add in both types of Smilla cheeses, mayonnaise, chopped scallion and parsley.
•Continue mixing until all ingredients are well combined. The mixture may seem dry, like a crumbly dough.
•Spread a generous thick amount of cheese mix to each side of ciabatta.
(the spread will flatten when cheese melts in the oven)


•Preheat oven and toast at 250degC for 10 minutes, or until cheese browns.
•Remove from oven and let toast cool down. Slice into 1cm strips and serve with hot creamy soup!
Creamy clam chowder with
cheesy garlic breadsticks

Surprise me! Mini K likes dipping the breadsticks
into the creamy soup!
.
.
.
This recipe is a collaboration with Smilla Food and Singapore Home Cooks Group.
Smilla Classic European Cheese slices and shredded cheeses are available in leading supermarkets, look out for their promotion this month (March 2020)!

Comments

Post a Comment

Popular posts from this blog

Recipe • The Very Versatile Anchovy Soup Stock!

Image
I cook chinese style vegetable soup pretty often. It's a good way to increase the kids' vegetables intake and convenient for days when I only whip up a soup and meat dish. Most importantly, the boys love drinking their soup when it's cooked with this stock! This stock is suitable for many types of Chinese soup, example: Chinese Spinach meatballs/fishballs soup Wolfberry Leaves egg drop soup Yong Tau Foo soup Cabbage soup Shrimp-Pork dumplings soup Winter Melon soup & Cai Xin or Xiao Bai Cai soup too! I often get queries on what is the soup base when I post photos of such soup, so I think it's high time I give this delicious and versatile soup base its own space in this blog! Also, I hope my own kids will get to follow this recipe here and cook their favorite "mummy's soup" in future and be able to reminisce the taste of their childhood! (♡˙︶˙♡) （╹◡╹）♡ If you tried any recipes on my humble blog and would like to share on...
Read more

Recipe • Nam Yu Crispy Pork 南乳炸肉

Image
This recipe which I'm sharing is an easy & flavorful meat dish. Nam Yu is also known as fermented red beancurd, often eaten as a side condiment with Teochew porridge or used as a marinate for meat. Do give this homestyle Nam Yu Crispy Pork 南乳炸肉 a try! :) Ingredients: 350gm Pork Belly, remove skin 2 cubes of Fermented Red Beancurd + 1tsp of sauce 1 Egg 1tsp minced Garlic 1/2tsp Five Spices Powder 1/2tsp Sugar 2tsp Sesame Oil 2tsp Light Soy Sauce 3/4TBS Oyster Sauce 2TBS Hua Diao Wine Dashes of White Pepper 4TBS (heap) Cornflour Method: •Remove pork belly skin. Cut into 3-4 pieces of 15cm length, 3cm thickness. •Wash and pat dry. •Marinate pork belly with the above ingredients, except cornflour. •Mix in cornflour last, after pork belly is well-mixed with marinate. •Leave in the fridge (Mine was 6hrs, overnight is ok too) •Remove from fridge about 1hr before frying, mix pork belly with marinate again. •Heat oil, deep fry the meat till golden brown. ...
Read more

Recipe • Luncheon Meat & Potatoes in Baked Beans Sauce

Image
The hubby spotted a can of baked beans in our kitchen cabinet, told me it's been awhile since he last ate Luncheon Meat & Potatoes in Baked Beans Sauce and requested for the dish. This is a common dish in most Singapore home-cooking and often seen at economic rice stalls (杂菜饭). （╹◡╹）♡ If you tried any recipes on my humble blog and would like to share on your blog or any other social media platforms, please copy and include the URL so it'll link back to me. Kindly do not claim recipe as your own. Thank you! Ingredients: 150g Luncheon Meat (half of a big can), cubed 1 medium size Potato, cubed & soaked briefly in water 1/2 Red Onion, cut into thin wedges 1 can of Baked Beans (230g) Seasoning: 1tsp Sugar 1TBS Light Soy sauce 2TBS Tomato Ketchup 50ml Water Method:  • Heat a wok, add some cooking oil and pan-fry luncheon meat cubes until browned. •With the same wok, fry potato cubes til brown and crisp too. Preferably cooked through too, to shorten t...
Read more