talkhealth Blog

Have you ever considered making your own garlic bread?

Garlic bread is a tasty accompaniment to a meal, but due to the fact that it’s so easily available in shops, you have probably never considered making it yourself. Shop bought garlic bread is traditionally very high in calories, due to the amount of butter added. It is also high in added salt, to help preserve it whilst it’s sitting on the shop’s shelf.

Making your own garlic bread can not only reduce the calories and salt content, but also save you money. This recipe will show you how. This recipe is for 2 garlic baguette, but if you only need to make 1, just half the quantities.

Ingredients

• 2 baguettes (I used the part-baked type – you can also use ciabatta, French stick or large finger rolls)
• 100g reduced fat olive spread
• 1 garlic clove, crushed

Method

1. Preheat the oven to gas mark 6 / 200 degrees C

2. Slice the baguettes into about 8 segments with a sharp knife – however don’t cut all the way through – don’t separate the segments from the baguette
3. Mix the spread and crushed garlic in a bowl
4. Spread the spread & garlic mixture thinly onto both sides of each segment
5. Pop the baguettes on a baking tray, and bake for 10 minutes until lightly browned

Servings

This meal will serve 4-5 adults

Cost per serving

I bought all the ingredients to make these 2 garlic baguettes for 70p. I have costed this out as the price for 2 garlic baguettes, as this is what you’d normally get in a twin pack from the shops. I bought part-baked baguettes (pack of 2) from Lidl for 39p. The garlic cost 45p for 3 whole bulbs. You only need 2 cloves, so you can use the rest for another time (included 1/4 of this garlic in the costing). 500g of spread costs around £1, so 100g as used in this recipe cost 20p. A twin-pack from the shop would normally be around £1, so you’re also saving some money!

Nutrition –

The post Homemade Garlic Bread appeared first on Expert Dietitian.

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Annemarie Aburrow

Annemarie graduated from the University of Southampton in 2003 with a first class honours in Physiology with Nutrition. She went on to study a Postgraduate Diploma in Dietetics at Cardiff Metropolitan University, leading to registration as a Dietitian. Between 2005 and 2013, Annemarie worked for the NHS in a wide variety of clinical and community roles. More recently, she has specialised in health promotion and prescribing support. She has particular experience in obesity management (both adults and children), diabetes, nutrition for the under 5s and nutritional supplement prescribing. In 2013, Annemarie left the NHS to set up her private practice 'Expert Dietitian'. She now works as a freelance Dietitian, offering private consultations in Hampshire, telephone and Skype appointments, corporate nutrition consultancy and bespoke training. She has a growing portfolio of project work, including working with her local council to provide nutrition training and expertise to Early Years settings, article writing, work with schools and running training/workshops. Annemarie is a member of the British Dietetic Association (BDA) and is registered with the Health and Care Professions Council (HCPC).