Garlic Cheese Bread with Olives

There’s been a lot of fun in my kitchen this week.

Of course, I will show you all the creations in the upcoming posts.

Among the things that I have made or plan to make this week there’s garlic bread, cauliflower casserole, orange-vanilla popsicles, strawberry cheesecake and also a special surprise that has something to do with Friday’s GIVEAWAY.

So stay tuned!

And now back to the ‘Garlic Cheese Bread’.

Have you ever tried making your own garlic cheese bread?

Well, you definitely need to give it a try.

It’s the best thing ever!

Because it’s easy.

And it has a magical ability to make your soul happy!

And because when you make it you’ll get rewarded by a wonderful crispy piece of fragrant and flavorful heaven.

Need I say anything more?

Please, have a look at how I made this finger-licking treat…

These are the ingredients I used.

The olives and oregano are optional but if you use them you’ll be glad you’ve done so.

First, you need two loaves of French bread.

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Split the loaves in half lengthwise.

3. Now peel and chop the garlic cloves finely.

4. Place the garlic into a bowl, add the olive oil…

5. … and mix.

I love garlic!

Have I told you that once I almost killed my brother-in-law with the amount of garlic I’d served him for dinner?

These are the olives I used.

You can use any kind of olives you like – I decided to go for the ones with sweet pepper inside.

Just because I liked the way they looked.

6. Slice the olives.

This is dried oregano trying to look its best for the picture.

7. Grate the cheese.

Again, use any kind you like. Edam, Cheddar, Monterey Jack, Parmesan.

Or use all of them.

See? I’m so liberal when it comes to cooking – no strict rules really. To me it’s all about having fun and about the current content of the fridge. Because that’s what’s really important, right? To empty the fridge.

8. Now that we have prepared everything we can start taking care of the bread loaves.

Line a larger baking sheet with parchment paper and place the loaves onto it – cut side up.
9. Spread 1/4 of the garlic/oil mixture over each bread.

10. Scatter the olives over the top.

11. And sprinkle generously with the cheese and the oregano.

12. Then pop the baking sheet into the oven for about 10 minutes.

13. Remove the loaves from the oven and cut them into smaller pieces…

… and enjoy…


… and enjoy!

Strawberry Cake


Have you ever invented a cake?

Not discovered.

Invented.

No?

Me neither.

Just until last week when I was sitting in my kitchen munching on my two all-time favorite delights – a bundt cake and a strawberry smoothie.

And that was when it happened.

That was when the idea struck me…

“What if… ?”

“What if I merged these two things so that they become one somehow?”

“What if it was possible?”

And right then – at that very precious moment – this strawberry cake was born.

I think my life is complete now.


These are the lovely ingredients that I used.

And these are canned strawberries.

I love the way they look and the way they taste.

It’s unbelievable how great the relationship between strawberries and light sugar syrup can become.

Yum!

Of course, you can use fresh strawberries, if you prefer those.

1. Throw the strawberries into the blender.
2. Add the cream cheese and the sugar (1 cup – 115 grams confectioner’s) and let all these ingredients dance around in perfect, happy and devoted harmony.

Sorry.

I got carried away for awhile.

What I mean is that you blend them together.

3. Then, in a separate bowl, whip the cream.
4. Pour the strawberry mixture into the whipped cream…

… and fold lightly.

(I used just half the amount of whipped cream I should have. So when you make this cake, your frosting will be much firmer.)
5. Place this heavenly frosting into the fridge for at least 1 hour.

The mixture will get firmer and much easier to work with.

6. Meanwhile, we can prepare the cake batter.

Start by placing two medium bowls in front of you.

Separate the eggs (the egg yolks into one bowl and the egg whites into the other).

7. This is the bowl with the egg yolks.

Pour in the sugar (1 1/4 cup – 250 grams) and the vegetable oil.

8. Combine the ingredients a little with a rubber spatula.
9. After that, mix with a hand mixer for about 3-5 minutes.

10. Then let the milk join the party and mix for another 3 minutes.

The oil and the milk will make the batter wonderfully moist.

And that is a great advantage in the world of cakes.

Many cakes would envy this one its gorgeous structure.

They might be writing their tiny petitions right now.

11. Add the flour and mix shortly.

12. Add the baking powder and give it all one short mix again.

13. Then, redirect your attention to the bowl containing the egg whites.

Whip them and fold them lightly into the yellow, egg-yolk mixture.

14. And here we go – the greased and floured 9-inch (23 cm) spring-form pan meets the heavenly batter.

They like each other.

I can tell by the first look.

15. Bake at 350 degrees F (175 degrees C) for 45 minutes (or until a toothpick inserted into the center of the cake comes out clean).

Hello baby.

I like you.

Very much.

16. Place the cake (still in the pan) onto a cooling rack and let cool for about 30 minutes.
17. Then remove it from the pan and – AND (!) this is a great trick which keeps amazing me time after time – INVERT the cake.

If you’ve  ever wondered – like I did for majority of my life – how some cakes can be so perfectly even on top, then this how (or at least one of the ways how).

Just try it.

You’ll be truly amazed.
18. Let the cake cool completely (this is very important – otherwise the heat could melt the frosting).
19. Using a knife, cut the cake into three layers.

20. Place one layer onto a serving platter.
21. Spread the cake layer with a layer of frosting.
22. Place another layer on top of the frosting and continue to frost and stack the cake layers.

23. Frost the top and the sides of the cake and garnish it with some strawberries.

Then cut one slice, close your eyes and enjoy a very special, overwhelming experience.

And this is the end of the love story called ‘How Bundt Cake met Smoothie’.

It is a very happy story.

(This cake should be stored in the fridge.)

Send this to a friend