(view translation)

Arán Gairleoige

Comhábhair

Im atá bog - 60g
Gairleog, brúite - 2 phíosa
Baguette bán - 150g

Modh

Measc an t-im agus an ghairleog.
Cuir an t-im gairleoige ar scannán cumhdaithe agus roll suas le cruth ispín a dhéanamh. Fuaraigh go ceann 10 nóiméad é.
Téigh an t-oigheann go 180C.
Gearr an baguette ina 12 shlisne ach ní an bealach uilig tríd.
Bain an t-im gairleoige amach as an scannán cumhdaithe agus gearr go tanaí é agus cuir idir na slisní é baguette.
Clúdaigh an baguette i scragall, cuir ar thráidire é agus bácáil go ceann 5–6 nóiméad. Oscail an scragall agus bácáil go ceann 4–5 nóiméad eile go dtí go bhfuil sé briosc.

(view translation)

Garlic Bread

Ingredients

Butter, softened - 60g
Garlic cloves, crushed - 2
White baguette - 150g

Method

Mix butter and garlic.
Spoon garlic butter onto a sheet of cling film and roll up to make a sausage-shaped log. Chill for 10 mins.
Heat oven to 180C.
Slice the baguette into 12 slices but not all the way through.
Remove garlic butter from cling film, thinly slice the butter and place between the baguette slices.
Wrap the baguette in foil, place on a tray and bake for 5–6 mins, then peel back the foil and cook for a further 4–5 mins to crisp up.

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