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Sourdough garlic and ginger prawn toasts recipe

Sourdough garlic and ginger prawn toasts recipe

  • Recipes
  • Dish type
  • Starters
  • Seafood starters
  • Prawn starters

If you’re on the same take away ban I’m on then this recipe might just be the one for you. You’ll never order another take away prawn toast again, they’re that good.


London, England, UK

4 people made this

IngredientsServes: 4

  • 2 cloves garlic
  • 2 egg whites
  • 250g shelled raw prawns, very finely chopped
  • 1 generous dash soya sauce
  • 1 generous dash sesame oil
  • 1 inch piece root ginger, peeled and finely grated
  • 1 teaspoon finely chopped coriander
  • 1 teaspoon finely chopped chives
  • 1 glug rapeseed oil
  • 1 small loaf sourdough
  • 1 generous sprinkle sesame seeds

MethodPrep:25min ›Cook:15min ›Extra time:30min marinating › Ready in:1hr10min

  1. Finely grate 1 1/2 of the garlic cloves, set the remaining half aside to rub on your sourdough later. Whisk the egg whites in a bowl until frothy, stop before you get to stiff peaks; set aside.
  2. Prepare remaining ingredients as noted then combine the chopped prawns, soya sauce, sesame oil, grated ginger and garlic, you can leave the prawns to marinate for half an hour if you have the patience.
  3. Next add in the chopped coriander, chives and whisked egg white gently folding the ingredients together, set this to one side or put in the fridge while you prepare the sourdough.
  4. Slice the sourdough making sure not to slice too thickly, around 1cm is good. Add a glug of rapeseed oil to a large frying pan and allow the oil to heat before adding the bread. Once you’ve lightly toasted one side remove from the pan and with your leftover half of garlic clove rub the toasted side. This gives you an extra hit of garlic which works so well with the dish.
  5. Preheat your grill to a medium/high heat 190 to 200 C. Lay out your slices of lightly toasted sourdough on baking parchment or a nonstick tray with the toasted side on the tray.
  6. Carefully and generously spoon on your prawn mixture then sprinkle over your sesame seeds and finish with an extra little drizzle of sesame oil for added crunch one cooked.
  7. Place under the grill for 5 to 7 minutes or until your sesame seeds turn a light golden colour and your prawns have turned from a translucent colour to pink.

Tip

Note – If you’re concerned about cooking the fish you can place in the oven for a further 2 to 3 minutes or alternatively use cooked prawns.

See it on my blog

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  • 1cm fresh ginger, grated
  • 1 garlic clove, diced
  • 1 spring onion, diced
  • 1 tsp light soy sauce
  • 1 egg white
  • salt and pepper
  • 150 g raw prawns
  • 6 slices of bread
  • 1 tbsp sesame seeds
  • sesame oil, for frying
  1. Grate the ginger into a food processor, finely dice the garlic and spring onion adding these.
  2. Add the soy sauce, egg white and a twist of salt and pepper to the food processor.
  3. Remove the head and shell from the prawns and add these too.
  4. Pulse the food processor to make a smooth paste.
  5. Remove the crusts from the sliced bread.
  6. Divide the prawn paste between the slices, spreading it out to the edges.
  7. Cut each slice into triangles.
  8. Scatter some sesame seeds over each triangle.
  9. Pour some sesame oil into a large frying pan over a medium heat.
  10. Lift a few triangles into the frying pan with a fish slice, bread side down, and fry for 1-2 minutes until the base is golden.
  11. Carefully turn the triangles over and cook the prawn side for another 1-2 minutes.
  12. Lift the prawn toasts out of the pan onto a plate and repeat the cooking process with the remaining triangles.
  13. To serve the prawn toasts, heat them in a pre-heated oven for about 5 minutes until warmed through.

Temperature

Cooking time

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Shellie Froidevaux

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Recipe Summary

  • ½ pound raw shrimp, peeled and deveined
  • ¼ cup diced water chestnuts
  • ¼ cup chopped cilantro leaves
  • ½ cup finely sliced green onions, plus more for garnish if desired
  • 3 garlic cloves, crushed
  • 1 tablespoon finely grated ginger root
  • 1 anchovy filet
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon Asian fish sauce
  • 1 tablespoon soy sauce, or more to taste
  • 1 egg white
  • ½ teaspoon white sugar
  • ½ teaspoon paprika
  • 1 pinch cayenne pepper
  • 1 pinch salt
  • 4 thick slices white bread
  • 1 teaspoon Sesame seeds
  • 1 cup vegetable oil for frying, or as needed

Place shrimp, water chestnuts, cilantro leaves, green onions, garlic, grated ginger, anchovy filet, sesame oil, fish sauce, soy sauce, egg white, sugar, paprika, cayenne pepper, and salt into the bowl of a food processor. Pulse several times scrape down sides of bowl. Continue to process until mixture is well blended and reaches a paste consistency, 1 or 2 minutes. Transfer mixture to a bowl cover with plastic wrap and refrigerate to blend the flavors, about 1 hour.

Very lightly toast bread slices. Trim crusts from bread. Spread shrimp paste onto bread in an equal thickness as the bread. Cut slices in half and then diagonally into diamond shapes. Sprinkle with sesame seeds.

Place a heavy skillet over medium-high heat pour in about 1/2 inch of vegetable oil. When oil is hot, place bread slices, paste side down, into the oil. Fry until crispy, 2 to 3 minute per side. Transfer to a paper towel-lined plate. Serve hot or warm garnished with additional sliced green onions.


Green Curry Prawn Toast

I’ve surprisingly never had prawn toast until recently. I saw a couple recipes from the new cookbooks of my favourite Masterchef contestants, Sarah Tiong and Kanh Ong and decided to give them a try. This recipe is an adaptation from Kanh’s green curry prawn toast recipe and uses the homemade Thai green curry paste. Although I’m not sure what real prawn toast is supposed to taste like since I’ve never had one from a restaurant before, but Toby and his family tells me they used to have it all the time at their old go-to Chinese restaurant and this version is much better! These prawn toasts don’t taste quite like a Thai green curry because there’s no coconut milk, but they do have the beautiful aromatics from the homemade green curry paste that really shine through with every bite. It’s even better when paired with a mayo-based dipping sauce such as curry mayo or sriracha mayo.

As long as you’ve got the curry paste made up, this recipe is SO simple and comes together quickly. You will however need to deep-fry these. I don’t frequently like to deep-fry things at home, but when I do I like to make the best use of the oil by making multiple things with it before tossing it out such as pork and prawn spring rolls! You can also make a big batch beforehand and serve it as an appetizer or a snack for a party.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Ingredients you’ll need:

  • 250g raw prawn meat
  • 1 egg white
  • 2 1/2 tsps sesame oil
  • 1/4 cup homemade Thai green curry paste
  • 1/4 tsp salt
  • 1/4 tsp ground white pepper
  • 1 large clove of garlic
  • 1 spring onion (optional)
  • 4 slices of sourdough or regular white bread
  • Sesame seeds for dipping

In a food processor, add the prawn meat, egg white, sesame oil, green curry paste, salt, white pepper, spring onion, and garlic. Pulse until you get a thick paste.

Divide and spread the paste equally on the 4 slices of sourdough. If the paste is runny, put it in the fridge for 20 mins to firm up.

Place sesame seeds on a plate and dip the bread (prawn side down) onto the sesame seeds.

Fill a saucepan 1/3 up with neutral oil and heat the oil until it reaches 180˚C (or when a cube of bread turns brown in 15 seconds). Place the prawn toast prawn side down (it might be easier to lower it prawn side up first then flip it around in the oil to minimize splashing) into the oil and fry for 2-4 minutes until golden then flip and fry for another 1-2 minutes. Remove from the oil and let it drain on a paper towel.

Serve! Ideally serve with curry mayo or sriracha mayo.


Why I Don’t Cut Off My Crusts

Another note––many cooks making shrimp toast choose to cut the crusts off the bread, but I am pretty against this. It’s a waste of bread! I also find that the crust provides a good edge to hold the filling onto the bread itself.

If you really want to cut the crusts off though, just do it before you spread on the shrimp mixture, and whizz them up in a food processor to make breadcrumbs. You can then store them in the freezer and pull them out anytime you need to make meatballs, meatloaf, or any other dish in need of some breadcrumb lovin’.

These shrimp toasts make for an excellent party appetizer with beer or cocktails. Definitely New Year’s Eve party appetizer material. This recipe makes 16 little triangle toasts, but you can double or triple the recipe for a larger party!


  • 2 sprigs of rosemary
  • 1 tbsp olive oil
  • 400g chopped mixed onion, carrot & celery
  • 250g chestnut mushrooms
  • 500g lean quality beef, higher-welfare pork or veggie mince
  • 500ml pale ale
  • 2 x 400g tins of plum tomatoes
  • 250g fresh lasagne sheets
  • 20g Cheddar cheese

METHOD:

Put a large, shallow non-stick casserole pan on a medium-high heat. Pick and finely chop the rosemary leaves, then sprinkle into the pan with 1 tbsp of olive oil to crisp up.

Add the chopped mixed veg and cook for 10 minutes, stirring regularly, while you trim and finely chop the mushrooms. Stir them into the pan with the mince, breaking it up with your spoon. Cook for 15 minutes, or until golden and caramelised. Pour in the ale, let it cook away, then stir in the tomatoes and a tin’s worth of water, mashing it all with a potato masher. Simmer on a medium-low heat for 1 hour, mashing occasionally to thicken the texture. Season to perfection.

For two portions, either cut the lasagne sheets into 2cm slices or, for a bit of fun, stack up your sheets and cut 2cm slits into them at 0.5cm intervals all over. Cook in a large pan of boiling salted water for just 3 minutes, then scoop out and toss with 2 portions of Bolognese, loosening with a splash of pasta cooking water if needed. Grate over the cheese and serve right away.

Batch up your leftover portions, cool and pop into the fridge or freezer for another day. Happiness.

Nutrition

Energy 397 kcal fat 10.5g sat fat 5.9g protein 25.6g carbs 47.5g sugars 7.4g salt 0.7g fibre 2g


Ingredients

  • 1 pound shrimp jumbo, shell-on
  • ½ cup white wine
  • 4 tablespoons butter 1/2 stick
  • 3 tablespoons olive oil
  • 1 shallot minced
  • 4 garlic cloves minced
  • 2 tablespoons rosemary preferably fresh
  • 1 teaspoon thyme preferably fresh
  • 1 teaspoon crushed red pepper
  • 2 teaspoons sea salt
  • 3 tablespoons chopped fresh parsley
  • 1 loaf crusty french bread

Instructions

Notes

  • You can use giant freshwater prawns or jumbo shrimp.
  • Deveining the shrimp with the shell on is quite easy, use some pointy, sharp kitchen shears to cut through the shell following the back of the shrimp.
  • When properly cooked the exterior should be pink with red tails and the flesh is slightly opaque and a little &ldquowhite&rdquo in color.
  • Serve with crusty bread, to mop up all the delicious buttery sauce!

Nutrition

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Bready or not . emergency bread recipes

Right now, our snowmageddon world is split right down the middle: those who have bread and those who do not.

Those who do not are possibly undergoing the strongest carb cravings they have ever experienced. Those who do may be eyeing their ballast of best batch and wondering how they’re ever going to get through it all.

For both camps, we have some snow day suggestions.

First up, it’s the have nots, and some ways to sort out their situation.

Remember a few years back when the internet went wild for that loaf that didn’t need any kneading at all and that you baked in your Le Creuset casserole?

Well, not since Sullivan Street Bakery’s Jim Lahey dreamed that one up has a bread recipe and method ticked as many boxes as Irish Times Magazine columnist Carmel Somers’s recent instructions for a simple dough that once made can be cooked four ways, or stored in the fridge (for up to two weeks), waiting for the moment you just can’t go on without a slice of fresh baked bread . like today, for instance.

You can read how to use the dough to make pizza, flatbread and frying pan bread here, and below is the basic loaf recipe.

Good Things White Loaf

This recipe will make one large loaf, or you can keep some dough back to make a pizza and make a slightly smaller loaf.

If you are making it by hand do think about doubling the quantities (double quantities are not good for your domestic mixer) and making two loaves and putting one in the freezer.

Or make one loaf and also have dough in your fridge to make any of this week’s other recipes. You will be surprised how handy having a bit of dough will be when planning a meal.

Ingredients

500g white bread flour – also known as strong flour
1 x 7g sachet of Instant dried yeast
1 ½ teaspoons salt
350ml lukewarm water – not hot, not cold

1. In a large mixing bowl mix the flour, yeast and salt together. Next add in most of the water (hold a little back) and mix well with a wooden spoon to form a dough. Continue mixing until the dough has come together and the bowl is clean. If your dough is a little dry add the remaining water and if it is a little sticky add a little more flour.

2. Generously flour your work surface, and turn the dough out on to it. Knead the dough for about 10 minutes, until it is soft, springy and clean. You might need to sprinkle a little flour as you go if the dough is sticking to your hands or surface. Your hands should be clean of dough as you work. This should be a relaxed affair so don’t overwork the dough (you will end up with a heavy loaf and tense shoulders)

3. Alternatively you can put all the ingredients into the bowl of an electric mixer and mix on a low speed using the dough hook.

4. Place the dough back in the bowl (or leave in mixing bowl if you’re using electric mixer), cover it with a tea towel and put it somewhere warm, but not hot, for at least an hour in summer and two in winter. Or you can leave it overnight covered with cling film.

5. Once the dough has doubled and is light with a few little bubbles on top, tip it out on to a floured surface, give it a quick knead and shape it into a round ball and place it on a floured baking sheet. Dust it with flour ( I like to use a handful of brown flour here as it gives the loaf a nice colour) and leave to rise again – this should take from 30 to 45 minutes depending on the time of year.

6. Set the oven to 250C/Gas mark 9. Do this 15 minutes before the bread is ready to go in the oven.

Related

7. Place the bread in the middle of the oven and bake for 20 minutes, then lower the heat to 220C/Gas 7 and give it another 10 minutes. Check the bread for doneness by tapping the bottom of the loaf it should sound hollow. If not give it another few minutes. Let the loaf cool on a wire rack.

If finding a packet of dried yeast and strong flour in your baking cupboard is a bit of a stretch for the day that’s in it, you could satisfy those carb cravings by making a batch of Jamie Oliver’s frying pan flatbreads that need only self raising flour, natural yoghurt, salt and olive oil.

These, from his most recent book, 5 Ingredients Quick and Easy Food, are simplicity itself to make: just mix three heaped tablespoons of self raising flour with a pinch of salt, three tablespoons of natural yoghurt and one tablespoon of olive oil. Split the dough in two, roll out on a floured surface, and fry for three minutes, turning once.

I found that this dough needed a bit more flour added to make it workable for me, but they still tasted great. It is a delicate dough, but forgiving - who cares if your flatbread is a bit raggy round the edges.

The smug have-bread camp might need a bit of inspiration as they contemplate how to dispatch the batch. There are only so many ham and cheese toasties one can eat, after all.

Bread loves soup, especially on a day like today, and Lilly Higgins unites them harmoniously in this red pepper soup that comes with a cheese toastie alongside, making it a complete meal.

Roasted red pepper soup with Welsh rarebit

Ingredients
Serves 4

600g tomatoes
2 red peppers
2 red onions
15g basil leaves
450ml chicken or vegetable stock
Salt and black pepper
2 tsp Dijon mustard
60ml beer or stout (I like Eight Degrees Knockmealdown Porter)
60g butter
2 tsp Worcestershire sauce, to taste
350g mature farmhouse cheese, grated
Salt and freshly ground black pepper
2 eggs plus 1 egg yolk
4 slices of bread

1. Preheat the oven to 200C. Roughly chop the tomatoes and peppers and place on a large baking tray.

2. Cut the onion into thick wedges and add to the tray. Drizzle with oil and season well with salt and pepper. Roast for 30 minutes till the onions are slightly singed at the corners and the the peppers blistered. Set aside to cool slightly.

3. Blitz the roasted vegetables, along with half the basil. Sieve the soup to ensure it is smooth and creamy. Discard the skins and seeds that are left. Add stock to the smooth roast vegetable puree till the desired consistency is reached. Taste for seasoning. Set aside and keep warm.

4. Next make the Welsh Rarebit. Mix the mustard and a little stout to make a paste in a small pan. Add the remaining stout, the butter and the Worcestershire sauce.

5. Gently heat until the butter melts. Stir in the cheese to melt, but don’t let the mixture boil. Stir until smooth, then taste for seasoning. Remove from the heat and keep slightly warm while you toast the bread.

6. Heat the grill and toast the bread on both sides. Beat the eggs and yolk into the cheese sauce. Once smooth, spoon it generously onto the toast and grill until bubbling and golden.

7. Ladle the soup into bowls and serve with the warm Welsh rarebit toasts.

Higgins, the queen of soups (have you tried her butternut squash and coconut one, it’s gorgeous, and made even easier with this squash cutting tip from a reader), also marries bread with a ton of healthy veg and beans in this Italian inspired recipe. If you haven’t got cannellini beans, use whatever canned beans you have, or chickpeas.

Ribollita and Parmesan toast

Ingredients
Serves 6

3tbs olive oil
1 large onion, finely diced
2 large cloves of garlic, crushed
2 large carrots, peeled and diced
3 sticks of celery, finely diced
2 400g tins of chopped tomatoes
1 400g tin cooked cannellini beans, drained
3 sprigs of rosemary
4-6 sage leaves
1tsp thyme leaves, finely chopped
800ml stock
500g cabbage or kale, stems removed and shredded
150g day-old sourdough bread
50g Parmesan, grated
Salt and black pepper

1. Heat three tablespoons of olive oil in a heavy-based pan. Add the onion, garlic, diced carrot and celery. Lower the heat and place on the lid. Leave to soften for five to 10 minutes. Add the tinned tomatoes, beans, herbs and stock. Bring to the boil, then lower the heat and simmer for 20 minutes before removing the sprigs of rosemary and sage. Then add the shredded cabbage. Place the lid on and leave to simmer for a further 10 minutes. Season with salt and pepper to taste.

2. While the soup is cooking, prepare the toast. Tear or cut the bread into cubes. Drizzle with olive oil, and season with plenty of salt and black pepper. Bake at 200 degrees for five minutes, then turn and scatter the grated cheese over. Bake for a further five to eight minutes until the cheese is golden and the toast crisp.

3. Divide the warm soup between four shallow bowls and top with a few pieces of Parmesan toast before serving.

So the takeaways are closed, and the Deliveroos are off the road, and you can’t shake that hankering for Chinese food .

Here’s where that pile of sliced pan can come to the rescue again, provided you can lay your hands on a bag of prawns - frozen, defrosted will be fine - and at a push a can of prawns in brine would work.

Donals Skehan’s recipe has quite a few steps, but sure what else would you be doing on this snowy day?

Sesame prawn toasts

Ingredients
Serves 4

200g raw prawns, de-shelled
1 egg white
1 thumb-sized piece of ginger, finely grated
1 garlic clove, finely grated
1 tbsp soy sauce
2 tsp sesame oil
1 tbsp cornflour
A pinch of salt
A pinch of white pepper
5 tbsp sesame seeds
5 slices of white bread, crusts removed
Sunflower oil for frying

The method for this recipe is simple and results in a sweet and savoury appetiser. They are best served soon after they are fried. The use of white pepper is also important here, although both white and black pepper come from the same plant, white peppercorns add a light and unique spiciness commonly found in Chinese cookery.

1. Finely chop the prawn meat and then combine it, in a bowl, with egg white, ginger, garlic, soy sauce, sesame oil and cornflour until mixed through. Season with salt and white pepper.

2. Cover and place in the fridge to chill for 30 minutes.

3. Slice the white bread slices diagonally into quarters. Spread about one heaped teaspoon of the prawn mixture on each triangle until it is completely covered on one side. Sprinkle the sesame seeds over it and press in gently.

4. Fill a high-sided frying pan with 4-5cm of sunflower oil and place over a medium high heat. Test it is hot enough by frying one of the crusts – it should turn golden brown.

5. Lower each prawn triangle, meat side down into the hot oil and fry for two minutes before flipping over to fry for a further minute or until golden brown.

6. Remove from the hot oil and drain on a plate lined with kitchen paper.

7. Serve while still warm garnished with coriander and some soy sauce for dipping.


German Garlic Bread

German Garlic Bread is not only super tasty and filling, it is one of the most easy German cuisine recipes you will ever come across. The culinary payback is far greater than the effort expended, trust me!

(Photo Attributed to Author: 4028mdk09)

German Garlic Bread Recipe-

Ingredients:
  • Slices of thick, German style bread (rye-wheat is my favorite, but sourdough is also very good)
  • peeled large cloves of fresh garlic
  • any fresh herbs of your choice – I like thyme, oregano, crushed sage, coriander – totally up to you, and optional
  • room temperature butter
  • salt and pepper, to taste
Directions:
  1. Preheat your oven to highest (broil) temperature.
  2. If your bread comes in a solid loaf, slice it in half lengthwise, then crosscut both halves into large pieces.
  3. Broil the slices, cut side up, until golden brown, nearly burnt and crispy.
  4. Slather butter onto all the slices of bread while still hot.
  5. Now grate fresh garlic onto each slice, then sprinkle on salt and pepper to taste, and (optional) herbs of your choice.

That’s it – you are done! Serve your German Garlic Bread all by itself, as a snack or an appetizer, or serve it as an accompaniment to a full German cuisine meal.

Either way, I’m betting once you try German garlic bread you will never go back to plain old “regular” garlic bread!

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