The Gold & Grain -

Lemon Ricotta Cake

April 25, 2025 by The Gold and Grain Leave a Comment

Lemon desserts are the best desserts, and this lemon ricotta cake is no exception! So soft and tangy with the slight cheesiness of the ricotta, I could eat the whole cake! Its delicious and a must for your baking repertoire.

This cake is a little ray of sunshine in the middle of winter, so fresh and bright!

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Ingredients

lemons - fresh and tangy, lemon in a dessert is my favourite way to end a meal. The speckles of zest in the cake look so pretty.
ricotta cheese - the ricotta in this recipe adds a hit of cheesiness and a lovely crumb.

See recipe card for quantities.

Instructions

This seems like a difficult cake to make because of so many processes, but once you have made it a couple of times, it becomes easy to throw together in a pinch!

Step 1: Cream the butter and sugar together until pale and fluffy.

Step 2: Add ricotta, egg yolks, lemon juice and zest, flour and baking powder.

Step 3: Whisk egg whites until soft peaks. Then gently add to the batter.

Step 4: Bake in oven for 35 minutes at 180 degrees

Hint: It seems so obvious, but the amount of times I have squeezed the juice from the lemon and then realised I need the zest is embarrassing! My biggest tip for this cake is to zest before you squeeze the lemons.

Substitutions

Gluten free - replace the plain flour for gluten free flour, 1:1
Oranges - if lemon is too much or you don't like sharp citrus, replace with orange zest and fresh orange juice instead

Equipment

A good stand mixer is always going to make baking easier. I love my kitchen aid stand mixer, its so versatile and it looks and feels like "we mean business!" in the kitchen. It has so many attachments, this investment goes beyond baking recipes, you'll love it!

Storage

Keep covered for up to 3 days, in a airtight container.

Top Tip

If making this cake ahead of time, do not dust the icing sugar on it. Store it in a cool dry place in an airtight container and then when you are ready to serve it, allow it come to room temperature and then dust the icing sugar over the cake.

Looking for other recipes like this? Try these:

Pairing

These are my favourite dishes to serve with lemon ricotta cake:

Print Recipe

Lemon Ricotta Cake

Prep Time20

Cook Time35

Servings: 8 people

Ingredients

75 g butter
¾ C caster sugar
⅓ C (75g) ricotta cheese
3 eggs, seperated
1 ½ C plain flour
1 ½ teaspoon baking powder
zest 1 lemon
3 tablespoon lemon juice
1-2 tablespoon icing sugar, dusting

Instructions

Preheat the oven to 180℃. Grease a round 22cm baking tin or springform pan with butter and the base with baking paper. Set aside.
Cream the butter and sugar until it is pale and smooth. Then add the ricotta and mix well.
Beat in the egg yolks, one at a time. Then add 2tbsp plain flour, lemon zest and juice. Mix until well combined. Then add baking powder and remaining flour.
In a separate bowl, whisk the egg whites until stiff peaks form. Then gently fold the egg whites into the lemon ricotta batter.
Pour the batter into the prepared cake tin and bake in the oven for approximately 35 minutes, or until a cake tester or skewer comes out clean.
Once baked, allow to cool in the tin for 10 minutes, before transferring onto a cooling rack. Allow to cool completely before dusting with icing sugar. Enjoy!

Mulled Wine

April 25, 2025 by The Gold and Grain Leave a Comment

For the longest time I never knew what mulled wine was. And as someone who rarely drinks red wine, I just immediately rejected any suggestion of mulled wine, whenever it came up. Until one winter evening when my husband asked if I knew how to make mulled wine. He had recently been out with friends and they were all drinking this mulled wine and he thought it would be nice to drink it again and for me to try it. He described it as flavourful, warm and delicious. After a few google searches and many a kitchen experiment, I have come to really enjoy mulled wine and I have created my own little version.

This is a fun winter warming drink with a little kick!

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Ingredients

orange slices - the orange flavour from the orange liqueur is more pronounced with the addition of orange slices, and it smells amazing too!
cinnamon sticks - I'm not sure it would be mulled wine without cinnamon sticks. The cinnamon adds warmth and fragrance.
cloves - a depth of flavour from these spicy little cloves adds a lovely note.

See recipe card for quantities.

Instructions

Step 1: combine all ingredients into a medium pot and bring to a gentle simmer.

mulled wine served in glasses and garnished

Step 2: Allow to cool slightly before serving. Garnish with extra orange slices and cinnamon sticks.

Substitutions

A mulled wine can really be any combination of flavours you prefer, here are a couple of substitutions for this recipe;

Whisky - replace orange liqueur with whisky instead, still good, a little stronger in flavour too.
Lemons - replace the oranges with lemons if that's all you have or you prefer.

Variations

Spicy - add a red chilli to the pot to really ramp up the spicy heat in the mulled wine. Taste test regularly for the right amount of heat.
Berry - add raspberries or cranberries to give the mulled wine a sweet berry flavour instead of citrus. Also, omit the orange liqueur and replace with crème de cassis.

Storage

I seldom need to store mulled wine, as we do a great job consuming it once made! But, if you have a little leftover, remove all the aromatics and store in a jar or jug in the refrigerator for up to 1 day. When ready to consume, gently bring up to a simmer in a pot on the stove.

Top Tip

The aromatics from this recipe make an amazing hostess gift when neatly packaged and labelled in a jar.

Looking for other recipes like this? Try these:

Pairing

These are my favourite dishes to serve with mulled wine:

Print Recipe

Mulled Wine

Servings: 4 people

Ingredients

1 bottle red wine
2 tablespoon orange liqueur
4 tablespoon caster sugar
1 orange, sliced
4 cinnamon sticks
1 teaspoon cloves

Instructions

Put the all the ingredients in a medium sized pot. On low heat, bring the pot to a gentle simmer.
Allow to cool slightly before serving. Garnish with extra orange slices and cinnamon sticks. Enjoy!

Chimichurri

April 25, 2025 by The Gold and Grain Leave a Comment

This classic Argentinian sauce is delicious! Chimichurri adds so much flavour to any grilled meat or roasted vegetables. The spice and pungent garlic have such a kick, its so addictive! This is such an easy recipe to make too, lifting you dinner time game in no time.

This is great for barbeque season aka all summer!

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Ingredients

chilli - every chimichurri needs chilli. I always prefer fresh chilli for this recipe, but dried chilli flakes are still ok, if you need.
garlic - nothing is quite as pungent and punchy as garlic, but its so delicious in the sauce.
parsley - the addition of parsley balances out the big flavours of chilli and garlic

See recipe card for quantities.

Instructions

chopped parsley, garlic and red chillies

Step 1: Finely chop parsley, chillies and garlic and place in a small bowl.

Step 2: Add remaining ingredients and combine well. Allow to sit for at least 15 minutes before serving.

Hint: make this chimichurri in advance, especially if catering for a large group. The longer the ingredients sit together, the greater the flavour.

Substitutions

Making too many substitutions to this recipe would ruin it. Here are a couple that maintain a lovely balance of flavour;

Lemon juice - instead of red wine vinegar use lemon juice. Never use white vinegar or white wine vinegar.
Chilli flakes - use dried chilli flakes instead of fresh

Storage

Store in an airtight container in the refrigerator for up to 24hrs.

Top Tip

Please don't use a food processor to chop the parsley or in any way to make this sauce. The food processor quickly turns things into a paste, this needs to be light with floating pieces of flavour.

Looking for other recipes like this? Try these:

Chimichurri

Pairing

These are my favourite dishes to serve with chimichurri:

Print Recipe

Chimichurri

Ingredients

½ C parsley
2 small chillies
3 cloves garlic
½ C olive oil
2 tablespoon red wine vinegar
½ teaspoon pepper
pinch dried oregano
1 teaspoon sea salt

Instructions

Finely chop the parsley, chillies (remove seeds) and garlic and place in a medium bowl.
Add remaining ingredients into the bowl and combine.
Allow to sit for a minimum 15 minutes before serving. Best served after 2hrs. Enjoy!

Olive Oil Dip

April 23, 2025 by The Gold and Grain Leave a Comment

This recipe is a must try for your next mezze platter. My olive oil dip is spicey and herby and just a delicious dip for crudites and fresh bread, the kind of bread you pull apart with your hands, so yum! Its so easy to make but is kind of impressive because its so unexpected.

olive oil dip served in a bowl with serving spoon

All year round delicious dip for mezze or an appetiser.

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Ingredients

olive oil - maybe not the best economy to make an olive oil dip, but this is honestly so delicious, its worth it!
parmesan cheese - one of my favourite cheeses bring salty cheesiness to this dip, and makes it moreish and addictive. A Grana Padano cheese works well as a replacement.

See recipe card for quantities.

Instructions

dry ingredients, parmesan cheese and garlic in a bowl

Step 1: Place the parmesan, parsley, garlic, chilli flakes, oregano and thyme in a shallow bowl.

all ingredients combined with the olive oil

Step 2: Add the olive oil and slowly mix together. Season with salt and pepper.

Step 3: Allow to sit for at least 15 minutes before serving with crusty bread or crudites.

Hint: If doubling the recipe and serving to a large group, grate the parmesan cheese and chop the parsley up to 2 hours before hand and store in airtight containers in the fridge. The dip will come together much quicker, just before your guests arrive.

Substitutions

A couple of changes can be made to suit what you have on hand;

Basil - instead of chopped parsley, basil chiffonade is delicious, but use a smaller amount, as basil can be overpowering.
Fresh chilli - use finely chopped fresh chilli instead of dried flakes, de seed for less heat.

Equipment

A good garlic crusher will always come in handy in your kitchen. Invest a quality garlic crusher, like this one, that won't struggle to smash those tough garlic cloves. Its easy to clean too!

Storage

Store in an airtight container in the refrigerator for 3-4 days.

Not suitable for freezing.

Top Tip

Store parsley in the fridge like a bunch of flowers, in a jar with filtered water. The bunch will last a week.

Looking for other recipes like this? Try these:

Pairing

These are my favourite dishes to serve with olive oil dip:

Print Recipe

Olive Oil Dip

Prep Time10

Servings: 4 people

Ingredients

¼ teaspoon chilli flakes
1 clove garlic, minced
¼ teaspoon dried oregano
½ C parmesan cheese, grated
¼ C parsley
⅔ C olive oil
salt and pepper

Instructions

In a medium bowl, place the chilli flakes, garlic, oregano, thyme, parmesan cheese and parsley.
Pour over the olive oil, and mix well. Adjust the seasoning with salt and pepper, to your taste. Allow to sit for up to 15 minutes before serving. Enjoy!

Red Capsicum and Tomato Pasta Sauce

April 15, 2025 by The Gold and Grain Leave a Comment

Pasta is one of those dishes that requires minimum effort but always delivers maximum flavour! That's why I love this delicious red capsicum and tomato pasta sauce. Bright red in colour and heat, if you like, this is my go to for a weeknight meal when I need to feed the family quickly.

red capsicum and tomato pasta served on a plate

Sometimes, family meals need to be quick and easy, without compromising on flavour, and this is my go to!

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Ingredients

pasta
tinned tomatoes
shallot
jar red capsicum
cayenne pepper
salt and pepper
parmesan cheese

See recipe card for quantities.

Instructions

Step 1: Combine all spices into a large bowl and combine thoroughly with mixture

Step 2: Form into ball shape with your hands

Step 3: Press into patties

Step 4: Cook in oven for x minutes at 400 degrees

Hint: finely chop the red capsicum and use a tomato passata to avoid blending. It makes a chunkier sauce, but the flavour is still amazing!

Substitutions

With a short list of ingredients, there are very few changes to make, here are a couple I've tried;

Gluten free pasta - use any gluten free pasta you wish!
Vegan - replace parmesan cheese with nutritional yeast, for an easy vegan dish

Variations

Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe

Spicy - add chili pepper flakes to increase the heat, if you like
Veggie load up - add a whole bunch of roasted vegetables to the pasta sauce, just before stirring in the pasts. This makes a chunky and fibre-filled pasta dish!
Crunch - scatter crispy crouton crumbles over the top of the parmesan cheese for texture

Equipment

I have a firm belief that every home kitchen needs a stick blender. They are handy and easy to use. This is my favourite, as it comes as an attachment to a bunch of other great kitchen essentials.

Storage

Make this sauce up to three days in advance and store in an airtight container in the refrigerator.

If storing leftovers, they can also last up to two days, in an airtight container in the fridge. I like to reheat in the oven, just tip the pasta into a bake proof dish, add a little water and bake until heated through and bubbling on the edges.

Top Tip

If you a busy week ahead, make a double batch of the sauce and freeze half for another time. Can keep in the freezer for a couple of weeks in an airtight container.

Looking for other recipes like this? Try these:

Pairing

These are my favourite dishes to serve with red capsicum and tomato pasta sauce:

Print Recipe

Red Capsicum and Tomato Pasta Sauce

Servings: 4 people

Ingredients

1 small onion, chopped
1 can chopped tomatoes
1 jar marinated red peppers
2 tablespoon olive oil
salt and pepper
1 bag pasta
¼ C parmesan cheese, grated

Instructions

In a deep pan or pot, sauté the chopped onion in the olive oil. And boil a large pot of water and cook the pasta according to the packet instructions.
Add the tinned tomato and marinated red peppers. Bring to a simmer, then season to your liking with salt and pepper.
Once pasta is cooked, reserve a cup of pasta water. Remove the pot from the heat, using a stick blender, blitz the sauce until smooth.
Return to heat, add the pasta water to reach the desired consistency. Add the pasta and heat through. Serve with grated parmesan cheese. Enjoy!

Cardamon and Chocolate Chip Cookies

April 15, 2025 by The Gold and Grain Leave a Comment

I've been baking for years now, since high school, and I absolutely love it! One of the first things I learnt to bake were chocolate chip cookies. These cardamon and chocolate chip cookies are a lot like a typical chocolate chip cookie, but with an unexpected flavour that makes them even more delicious!

Cardamon and chocolate chip cookies are great for any time of the year, but particularly around the holidays.

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Ingredients

chocolate - who doesn't love chocolate? its the perfect addition to every cookie and dessert
cardamon - this is beautiful spice that adds a lovely flavour

See recipe card for quantities.

Instructions

creaming butter and sugar in stand mixer

Step 1: Cream the butter and sugar together. Add the eggs and vanilla and mix well.

Step 2: Sift the dry ingredients before gradually adding to the creamed mixture.

Step 3: Stir in the chocolate.

Step 4: Scoop portions onto baking tray. Bake for 12 minutes at 180 degrees.

Hint: For a chocolatey cookie, chop up the chocolate from a block of suitable cooking chocolate. This gives the cookies an unexpected scattered chocolate look, as opposed to a typical chocolate chip looking cookie.

Substitutions

For me, these cookies are just perfect as they are, but if you need to change them, these are a few changes I've made that might work for you too;

Cinnamon - if cardamon isn't for you you, you can add cinnamon instead. Still tastes really yummy!
Gluten free - swap out the flour for gluten free flour at a 1:1 ratio.

Equipment

Storage

Good luck holding on to any of these cookies past 3 hours after baking! But just in case you can, keep them in an airtight container in a cool and dry place for up to 3 days.

Top Tip

Cardamon and chocolate chip cookies are amazing as part of ice cream sandwiches! A fun summer treat just got taken up a notch with a delicate cardamon chocolate chip cookie.

Looking for other recipes like this? Try these:

Pairing

These are my favourite dishes to serve with cardamon and chocolate chip cookies:

Print Recipe

Cardamon and Chocolate Chip Cookies

Prep Time15

Cook Time15

Ingredients

180 g unsalted butter, softened
¾ C caster sugar
1 teaspoon vanilla powder or vanilla extract
2 eggs
2 C plain flour
1 teaspoon baking powder
180 g dark chocolate, chopped
¼ teaspoon ground cardamom
½ teaspoon fine sea salt

Instructions

Preheat oven to 180°C. Line two baking trays and set aside.
Sift flour and baking powder together and set aside. Place the butter, sugar, vanilla and cardamom in the bowl of an electric mixer and beat until pale and creamy.
Gradually add the eggs and beat well. Add the flour, baking powder and salt and beat until a smooth dough forms. Fold through the chocolate.
Using an ice cream scoop or tablespoon, spoon the mixture onto the baking trays. Optional, using a spatula or fork, gently press to flatten the cookies.
Bake for 12-15 minutes, or until golden. Allow to cool for 5 minutes on the tray before transferring to a wire rack to cool completely. Enjoy!
Makes approximately 16 cookies

Tomato and Brie Toasts

April 15, 2025 by The Gold and Grain Leave a Comment

These tomato and brie toasts are inspired by a dish my husband and I enjoyed in the South of France in 2016. A quaint local restaurant served us whatever they had on their seasonal menu and all we had to do was eat, drink and enjoy!

This dish is quick and easy and makes a great appetiser or addition to a mezze platter.

Summer cooking is quick and easy, try this next time you want a snack or light lunch.

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Ingredients

bread
tomato
brie cheese
garlic
basil
olive oil (not pictured)

See recipe card for quantities.

Instructions

bread with drizzled olive oil ready to bake

Step 1: Place bread onto baking tray and drizzle with olive oil, toast until lightly golden.

Step 2: Slice tomato and brie cheese and set aside.

Step 3: Once the toast comes out of the oven, rub the garlic into the bread before placing the tomato on the toast. Season with salt and pepper.

tomato and brie cheese on toasts before baking

Step 4: Top with brie cheese, drizzle with olive oil and bake in the oven until the cheese has melted and begins to bubble.

Hint: Use day old bread for the toast, its crunchier, and that extra crunch pairs well with the soft and gooey tomato and brie cheese. Fresh bread will remain a little soft and can go soggy from the tomato.

Variations

This easy dish can easily change to suit your taste, here are some suggestions;

Spicy - add chili pepper flakes or hot honey over the top before serving
Double cheese - shower with prated parmesan cheese, for extra cheesiness!
Kid friendly - replace the brie cheese with tasty cheese, it makes an easy after school snack

See my hot honey recipe here!

Equipment

I love a good quality knife and for tomatoes in particular I love using a good serrated knife. These knives are great!

Storage

If you have leftover tomato and brie toasts, they can be stored in an airtight container, do not layer on top of each other, in the fridge overnight. The next day, lay onto a baking tray, bring to room temperature and bake in a hot oven for 5-8minutes, depending on how melted the cheese gets.

Top Tip

If preparing in advance, slice the tomatoes and place in a container in the fridge. Also, toast the bread in advance and store in large freezer bags or airtight container until you need to bring the dish together.

Looking for other recipes like this? Try these:

Pairing

These are my favourite dishes to serve with tomato and brie toasts:

Peach and Halloumi Salad

Print Recipe

Tomato and Brie Toasts

Prep Time10

Cook Time20

Ingredients

1 loaf bread, sliced
3-4 medium tomatoes
400g brie cheese
4-5 tablespoon olive oil
2 garlic cloves
pinch salt and pepper
1 handful basil leaves

Instructions

Preheat the oven to 180℃. On a large baking tray, place the sliced bread and drizzle with a little olive oil. Bake until lightly toasted.
Slice the tomato and brie cheese and set aside.
Once the toasts come out of the oven, gently rub the garlic into the warm toasts.
Layer the tomato and season with salt and pepper, then top with brie cheese. Drizzle with olive oil and bake in the oven until the cheese is melted and bubbly. Garnish with basil leaves and season with salt and pepper. Enjoy!

Mango and Avocado Salsa

April 8, 2025 by The Gold and Grain Leave a Comment

Summer snacks are my favourite, and this mango and avocado salsa is no exception! It screams summer time and makes the perfect moreish snack when enjoying a cheeky glass of chilled wine or Aperol spritz. This easy dish quickly comes together, just in time for unexpected guests.

mango and avocado salsa served with corn chips

Making the most of summer produce, this salsa is delicious and easy.

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Ingredients

This easy combination of ingredients makes a delicious salsa, proving fresh, seasonal ingredients make the yummiest dishes!

mango - its sweet and lets face it, we all want to eat mango all summer long
avocado - soft and filling, the creaminess from the avocado pairs beautifully with the dressing and mango
red onion - every salsa needs a little spice
jalapeno - and every salsa needs a little, or a lot, of heat
lime - bringing all the flavours together with their magic, lime is a must for any good salsa

See recipe card for quantities.

Instructions

chopped mango, avocado, red onion and jalapeno

Step 1: Chop all ingredients and place in a bowl.

Step 2: In a small bowl, combine the dressing.

Step 3: Pour the dressing over the chopped ingredients and combine well.

Step 4: Serve with corn chips. Enjoy!

Hint: Keep a jar of the dressing in the fridge during summer, that way you can throw the salsa together quickly as you need.

Substitutions

I have only made a couple of changes where needed with this salsa. The ingredient list is short and the dish is easy, but we all forget something at the store sometimes:

White vinegar - instead of lime juice, you can use white vinegar. It brings a little sour note to the salsa, and is just as delicious
Chilli flakes - replace chilli flakes with the jalapeno if you don't have any, just check its not too spicey

Variations

These two variations are on opposite sides of the heat spectrum;

Spicy - add extra chili pepper flakes if you prefer a very hot and spicey salsa
Child friendly - omit the jalapeno and decrease the amount of red onion for a child friendly version. And add more corn chips!

Storage

This dish is best enjoyed immediately, as it won't keep well if stored or made in advance. However, the dressing can be made up to two days before consuming, just store in a glass jar in the fridge until required.

Top Tip

If you have the time, cook your own corn chips! Just chop up some tortillas and cook them in a shallow pan of hot olive oil, strain and serve with the salsa, delicious!

Looking for other recipes like this? Try these:

Pairing

These are my favourite dishes to serve with mango and avocado salsa:

Print Recipe

Mango and Avocado Salsa

Prep Time15

Servings: 4 people

Ingredients

2 mangoes, roughly chopped
2 avocados, roughly chopped
1 small red onion, finely chopped
1 jalapeno, finely chopped
juice 1 lime
2 tablespoon olive oil
1 teaspoon sea salt
¼ teaspoon cracked pepper

Instructions

Place chopped ingredients into a large bowl.
In a small bowl, whisk together the lime juice, olive oil, salt and pepper to make the dressing. Pour the dressing over the chopped ingredients and combine.
Serve with corn chips and eat immediately, the avocado will brown, even with the lime juice. Enjoy!

Sage and Parmesan Twists

March 27, 2025 by The Gold and Grain Leave a Comment

I'm always looking for an easy snack to make for the kids and adults alike. These sage and parmesan twists meet everyone's snacky needs and they're so easy to make! Three simple ingredients come together to create magic! I love adding these herby, cheesy twists to mezze boards too!

These are a yummy snack for aperitivo, in the afternoon sun. Also, they're great for the kids school lunch box!

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Ingredients

sage - its one of my favourite herbs it has a delicate, herby and earthy flavour that pairs nicely with salty parmesan cheese
parmesan cheese - one of the most versatile cheeses available, I put it in everything!

See recipe card for quantities.

Instructions

Step 1: Grate the parmesan cheese set aside.

Step 2: Lay one sheet down onto a floured surface, cut in half horizontally and scatter parmesan cheese on the bottom half

pastry layered with sage leaves and parmesan cheese

Step 3: Place sage leaves onto the parmesan, then scatter more cheese over the top.

pastry sheet layered with sage and parmesan cheese in the centre

Step 4: Fold the top piece of pastry onto the bottom and gently press. Cut into stripes, twist and lay onto a baking sheet. Bake for 15 minutes at 180 degrees.

Hint: wash and thoroughly dry the sage leaves. If the sage leaves are wet and the pastry gets soggy, the twists will come out of the oven a bit soft.

Substitutions

Thyme - replace the sage leaves with fresh thyme leaves, still herby, still delicious.
Gruyere cheese - if you don't have or don't like parmesan cheese, gruyere is delicious!

Storage

Store in an airtight container for up to 2 days. But, these sage and parmesan twists are best eaten immediately.

Top Tip

Use a store bought puff pastry that is made with just butter. This make for a much flakier and tastier pastry for this dish and all your favourite puff pastry dishes!

Looking for other recipes like this? Try these:

Pairing

These are my favourite dishes to serve with sage and parmesan twists:

Print Recipe

Sage and Parmesan Cheese Twists

Prep Time10

Cook Time15

Servings: 4 people

Ingredients

2 sheets puff pastry, thawed
15-20 sage leaves
1 C parmesan cheese, grated
¼ C flour, for dusting

Instructions

Preheat the oven to 180℃ and line a baking tray with baking paper, set aside.
On a lightly floured board, place one sheet of puff pastry. Cover the pastry with the sage and parmesan cheese, then layer the second sheet of puff pastry on top.
Gently press the top pastry layer into the bottom layer. Using a large chef knife, cut the layered pastry sheet in half, horizontally.
Then cut both of those pieces into sticks, approximately 16 sticks for each half. Before placing on the baking tray, take each individual stick, and twist in your hands before placing on the tray.
Bake in the oven for 10-15 minutes, or until golden brown. Enjoy!

Beetroot Relish

March 27, 2025 by The Gold and Grain Leave a Comment

Beetroot is one of those vegetables, you either love it or you hate it. I suppose some people don't like the earthy flavour of beetroot, but I don't mind it. This beetroot relish really changes the flavour of the beetroot and lessens the earthiness, so if you're not a fan of beetroot, maybe this recipe will help change your mind.

Best in spring and autumn, when beetroot is in season.

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Ingredients

ingredient 1
ingredient 2
ingredient 3

See recipe card for quantities.

Instructions

Step 1: Combine all spices into a large bowl and combine thoroughly with mixture

Step 2: Form into ball shape with your hands

Step 3: Press into patties

Step 4: Cook in oven for x minutes at 400 degrees

Remember that image SEO is important: file names should reflect the recipe + step they represent. Only use alt text as a screen reader description. Do not use captions.

Hint: leave a useful hint here, like let the grill run for 4-5 minutes to burn off any remnants, then clean it. I like to use this bristle-free barbecue brush (affiliate link) for cleaning the grill.

Substitutions

If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.

Lettuce - instead of ice berg lettuce, you can use romaine lettuce or spinach
Bun - use gluten free buns instead of white bread buns to make this gluten free
Vegetarian - the beef hamburger can be replaced with a plant-based burger to make this vegetarian

Even if your reader doesn't follow a specific diet (eg. gluten free), they may have friends or family that they're cooking for that could use this. This is also a great idea to link out to another blogger with a similar recipe that fits a different diet.

Variations

Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe

Spicy - add chili pepper flakes while cooking to imbue heat into the dish, or banana peppers
Deluxe - add guacamole, crispy onions or
Kid friendly - add crushed potato chips (ketchup chips!)

See this spicy version of this recipe on my website! (placeholder for in-content link)

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

Tell your visitors what equipment you use and how to adjust the recipe if they use something different, and link to your affiliate link to purchase the equipment.

Storage

Store the wet ingredients (lettuce, tomato, onion) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.

These ingredients do/don't stand up well to freezing for X days/weeks/months.

Top Tip

Share something here that you think is key to making this recipe well, such as: Don't overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.

FAQ

Question 1

Visit the search results to see which questions come up under the People also ask section for your primary keyword, and answer them here

Looking for other recipes like this? Try these:

Pairing

These are my favourite dishes to serve with beetroot relish:

Remove this block, and replace it with the recipe card here

Lemon and Herb Cous Cous

March 27, 2025 by The Gold and Grain Leave a Comment

A wonderfully simple side dish the whole family can enjoy, lemon and herb cous cous. Fragrant, tasty, satisfying, its everything I want as a side with grilled chicken, roasted vegetables or salad.

lemon and herb cous cous in a serving bowl

This dish is great all rounder, perfect for summer buffet dinners or family meals.

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Ingredients

pearl cous cous - my preference for cous cous is always pearl, the smaller grain like cous cous is ok, but pearl cous cous holds up better in a salad dressing
parsley - one of my favourite herbs, it's versatile and delicious
lemon - all the brightness and freshness you need is in a lemon, the zest is my favourite part
pine nuts - the easiest way to add a soft crunch to any meal, and absolutly perfect for this dish

See recipe card for quantities.

Instructions

olive oil, shallots, garlic and cous cous in a pan

Step 1: After softening the shallots and garlic in a pan with olive oil, add the cous cous to gently toast.

Step 2: Add water to the pot, simmer then cover with a lid. After 10 minutes or so, transfer cooked cous cous to a plate to cool.

Step 3: In a small bowl mix together the dressing ingredients and set aside.

Step 4: Gently toast the pine nuts in a small pot or saucepan. Combine all ingredients and garnish with extra parsley and lemon zest.

Hint: always toast pine nuts in a dry pan, they cook really fast, so stay with them gently stirring until just golden.

Variations

I love the versatility of this dish, I can add so many different things to it, it makes a whole new meal every time.

Spicy - add finely chopped fresh chillies if you want more heat in this dish
Grilled vegetables - grill a bunch of vegetables, chop them up and toss them through this dish. Its a great way to use leftovers
Chicken - don't know what to do with that leftover chicken? toss chunks of chicken through this dish and BAM! you have a lemony chicken salad!

Equipment

A mini pan for toasting pine nuts is a fun thing to have in your kitchen. This is one of my favourites.

Storage

Stores well in the refrigerator for up to 2 days. Store in an airtight container.

Top Tip

This side dish is great the next day. If entertaining, make it the day before, leaving a little dressing to side in an airtight container. Then, before serving, allow the side o come to room temperature, add the remaining dressing, stir and serve.

Looking for other recipes like this? Try these:

Pairing

These are my favourite dishes to serve with this lemon and herb cous cous:

Print Recipe

Lemon and Herb Cous Cous

Prep Time15

Cook Time25

Ingredients

2 C cous cous
1 shallot, finely chopped
1 teaspoon dried chilli flakes
2 cloves garlic, finely chopped
4 tablespoon olive oil, divided
2 ½ C water
1 tablespoon mustard
1 teaspoon honey
2 tablespoon white wine vinegar
1 lemon, juice and zest
1tsp teaspoon salt
¼ teaspoon pepper
½ C pine nuts, toasted
½ C parsley, roughly chopped

Instructions

In a medium saucepan gentle cook the shallot and garlic in 2tbsp of olive oil over medium to low heat. Once the shallot becomes translucent, add the cous cous.
Coat the cous cous with the shallot and olive oil mixture for a couple of minutes, then pour over the water, stir, reduce the heat and allow to come up to a gentle simmer.
Once the cous cous has began to soften, turn off the heat and cover the saucepan with the lid. After 5 minutes, gently fluff the cous cous with a fork and gently remove the cous cous from the saucepan onto a plate. This will allow the cous cous to cool a little.
In a separate bowl mix together the mustard, honey, salt and pepper, white wine vinegar, lemon juice, lemon zest and chilli flakes then gently stir in the remaining olive oil until emulsified.
In a large bowl, combine the cous cous, pine nuts and parsley, then pour over the dressing and gently combine the ingredients. Garnish with extra parsley and lemon zest. Enjoy!

Cucumber and Chive Salad

March 27, 2025 by The Gold and Grain Leave a Comment

I love fresh cucumbers! And this cucumber and chive salad makes the most of these delicious, fresh and crunchy vegetables! Excitingly, my picky eater kids also enjoy this salad, and I think its because of the classic combination of sour cream and chives.

A perfect summer time salad with a side of barbeque!

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Ingredients

cucumber - I will use any excuse to add fresh cucumber to a meal. But in this salad, its basically all you need
chives - the light oniony flavour that comes from chives is sometimes all i want, not overpowering and pungent, just soft and light... perfect!

See recipe card for quantities.

Instructions

This recipe is also embarrassingly easy, seriously its just so simple! I can whip it up in 10 minutes, so if you need a quick salad for hosting a crowd or desperately need to use the cucumbers at the back of the fridge, this is for you! So easy, so fresh, so good!

Step 1: Combine all spices into a large bowl and combine thoroughly with mixture

Step 2: Form into ball shape with your hands

Step 3: Press into patties

Step 4: Cook in oven for x minutes at 400 degrees

Substitutions

If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.

Lettuce - instead of ice berg lettuce, you can use romaine lettuce or spinach
Bun - use gluten free buns instead of white bread buns to make this gluten free
Vegetarian - the beef hamburger can be replaced with a plant-based burger to make this vegetarian

Variations

Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe

Spicy - add chili pepper flakes while cooking to imbue heat into the dish, or banana peppers
Deluxe - add guacamole, crispy onions or
Kid friendly - add crushed potato chips (ketchup chips!)

See this spicy version of this recipe on my website! (placeholder for in-content link)

Equipment

Tell your visitors what equipment you use and how to adjust the recipe if they use something different, and link to your affiliate link to purchase the equipment.

Storage

Store the wet ingredients (lettuce, tomato, onion) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.

These ingredients do/don't stand up well to freezing for X days/weeks/months.

Top Tip

FAQ

Question 1

Visit the search results to see which questions come up under the People also ask section for your primary keyword, and answer them here

Looking for other recipes like this? Try these:

Pairing

These are my favourite dishes to serve with cucumber and chive salad:

Print Recipe

Cucumber and Chive Salad

Prep Time12

Servings: 4 people

Ingredients

3 large cucumbers
½ bunch chives
½ C sour cream
salt and pepper to taste

Instructions

Peel, cut the cucumbers length ways and de seed the cucumbers before slicing. Put into a medium bowl.
Finely chop the chives and add to the cucumbers, leaving a small handful for garnish.
Add the sour cream, salt and pepper to the cucumber and mix well with a large spoon. Sprinkle with remaining chives and serve immediately. Enjoy!

Peach and Halloumi Salad

March 27, 2025 by The Gold and Grain Leave a Comment

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This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe. Contextual, in-content links are far more valuable than a group listed at the bottom of the post.

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Ingredients

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ingredient 1
ingredient 2
ingredient 3

See recipe card for quantities.

Instructions

Use this section for process shots, alternating between the step and image showing the step. Users don't like seeing process shots cluttering up the recipe card, so include your process shots here.

Step 1: Combine all spices into a large bowl and combine thoroughly with mixture

Step 2: Form into ball shape with your hands

Step 3: Press into patties

Step 4: Cook in oven for x minutes at 400 degrees

Remember that image SEO is important: file names should reflect the recipe + step they represent. Only use alt text as a screen reader description. Do not use captions.

Substitutions

If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.

Lettuce - instead of ice berg lettuce, you can use romaine lettuce or spinach
Bun - use gluten free buns instead of white bread buns to make this gluten free
Vegetarian - the beef hamburger can be replaced with a plant-based burger to make this vegetarian

Variations

Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe

Spicy - add chili pepper flakes while cooking to imbue heat into the dish, or banana peppers
Deluxe - add guacamole, crispy onions or
Kid friendly - add crushed potato chips (ketchup chips!)

See this spicy version of this recipe on my website! (placeholder for in-content link)

Equipment

Tell your visitors what equipment you use and how to adjust the recipe if they use something different, and link to your affiliate link to purchase the equipment.

Storage

Store the wet ingredients (lettuce, tomato, onion) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.

These ingredients do/don't stand up well to freezing for X days/weeks/months.

Top Tip

Looking for other recipes like this? Try these:

Quick Blueberry Jam

Pairing

These are my favorite dishes to serve with [this recipe]:

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Clarify any intermediate or advanced cooking techniques - not everybody has your experience and knows how to mash garlic, mince onions, or dice potatoes

Carrot and Ginger Soup

March 26, 2025 by The Gold and Grain Leave a Comment

This vibrant orange soup is always on the top of my autumn soup list, a delicious carrot and ginger soup that's both sweet and spicey. I find its a great way to use up all the carrots from the fridge, just before they go soft.

Soups are the best way to get dinner on the table in a hurry, especially in the colder months when you want to spend more time snuggled on the couch and less time in the kitchen.

This was inspired by my potato and leek soup on this site, and pairs well with this easy French style bread.

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Ingredients

These are simple ingredients for a simple meal.

ingredient 1
ingredient 2
ingredient 3

See recipe card for quantities.

Instructions

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Step 1: Combine all spices into a large bowl and combine thoroughly with mixture

Form into ball shape with your hands

Step 3: Press into patties

Step 4: Cook in oven for x minutes at 400 degrees

Remember that image SEO is important: file names should reflect the recipe + step they represent. Only use alt text as a screen reader description. Do not use captions.

Substitutions

If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.

Lettuce - instead of ice berg lettuce, you can use romaine lettuce or spinach
Bun - use gluten free buns instead of white bread buns to make this gluten free
Vegetarian - the beef hamburger can be replaced with a plant-based burger to make this vegetarian

Variations

Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe

Spicy - add chili pepper flakes while cooking to imbue heat into the dish, or banana peppers
Deluxe - add guacamole, crispy onions or
Kid friendly - add crushed potato chips (ketchup chips!)

See this spicy version of this recipe on my website! (placeholder for in-content link)

Equipment

Tell your visitors what equipment you use and how to adjust the recipe if they use something different, and link to your affiliate link to purchase the equipment.

Storage

Store the wet ingredients (lettuce, tomato, onion) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.

These ingredients do/don't stand up well to freezing for X days/weeks/months.

Top tip

FAQ

Question 1

Visit the search results to see which questions come up under the People also ask section for your primary keyword, and answer them here

Looking for other recipes like this? Try these:

Pairing

These are my favourite dishes to serve with carrot and ginger soup:

Print Recipe

Carrot and Ginger Soup

Prep Time10

Cook Time1 10

Servings: 4 people

Ingredients

5 medium carrots
1 medium onion
1 C pumpkin, chopped
1 bulb garlic
1 tablespoon ginger, sliced
3 tablespoon olive oil
2 ½ C chicken stock
salt and pepper

Instructions

Preheat the oven to 200℃. Line two baking trays with baking paper. Wash, remove skins and chop the vegetables.
Arrange on the baking trays and drizzle with olive oil, salt and pepper. Roast for 30-45min, or until golden and caramelized.
Whilst the vegetables are roasting, in a large saucepan heat the chicken stock and ginger. When the vegetables are tender, gently put them in the pot with the stock and ginger. Remove saucepan from the heat and blitz with a stick blender.
Return to the heat and adjust consistency if required and adjust seasoning. Serve with a dollop of sour cream and fresh herbs. Serves 4

Potato and Leek Soup

March 26, 2025 by The Gold and Grain Leave a Comment

This classic potato and leek soup is one of my all time favourite soups! Its satisfying, but its the ease of getting this soup on the table ready to feed the family that is a real draw card here, makes cold weather cooking a delight!

This soup is great if you’re new to cooking, new to making soup or just want an easy meal to use the sad leek in the fridge and the potatoes that are close to sprouting.

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Ingredients

A few simple and seasonal ingredients come together to create warming magic!

potatoes
leeks
chicken stock
garlic
salt and pepper

See recipe card for quantities.

Instructions

Use this section for process shots, alternating between the step and image showing the step. Users don't like seeing process shots cluttering up the recipe card, so include your process shots here.

Step 1: Combine all spices into a large bowl and combine thoroughly with mixture

Step 2: Form into ball shape with your hands

Step 3: Press into patties

Step 4: Cook in oven for x minutes at 400 degrees

Remember that image SEO is important: file names should reflect the recipe + step they represent. Only use alt text as a screen reader description. Do not use captions.

Hint: always cook soup in a heavy based pot. I find its best for temperature control and also very sturdy when using an immersion blender to blend the soup.

Substitutions

If you or the people you're cooking for have particular dietary requirements, here a some suggestions for substitutions;

Vegan/Vegetarian - instead of chicken stock, use vegetable stock
Onions - if leek is not your thing, a couple of brown onions are a great alternative

Variations

I love loading up this soup, here a couple of my favourite ways to change up this dish:

Spicy - add a fresh chilli to the soup whilst the veg is softening in the liquid, for a big spice hit! Then add a dollop of Greek yoghurt on top and fried shallots, yum!
Deluxe - add crispy garlic croutons and sliced spring onion to bulk out the meal, if your hunger needs it!

See this spicy version of this recipe on my website! (placeholder for in-content link)

Equipment

An immersion blender is a must in every busy kitchen. It can blitz any soup or sauce in seconds and is worth the investment. Unlike a food processor, which can leave your soup lumpy, an immersion blender with create a smooth texture, which is exactly what i want for this soup.

This is the immersion blender I use, its great! It also comes with other attachments, so its a great all rounder tool for the kitchen.

Storage

This soup is best stored in an airtight container in the fridge for 2 days. Reheat on low in a pot on the stove. The soup will catch if you leave its side, or have the heat on too high.

I don't recommend freezing this soup, the texture is unpleasant.

Top Tip

When storing the soup in an airtight container, place a piece of cling wrap or baking paper directly onto the soup before securing the lid to the container. This will stop a skin from forming on the soup.

Looking for other recipes like this? Try these:

Pairing

These are my favourite dishes to serve with potato and leek soup:

Print Recipe

Potato and Leek Soup

Prep Time10

Cook Time50

Servings: 4 people

Ingredients

1 whole leek, cleaned and roughly chopped
1 tablespoon olive oil
5-6 medium potatoes, peeled and roughly chopped
4-5 cloves garlic
1 litre chicken stock
salt and pepper

Instructions

In a medium to large pot, heat the olive oil. Add the leek and sauté until lightly caramelised. Add the garlic and cook for 1 minute before adding the stock.
Add potatoes, cover and bring to boil. Once boiled, reduce heat to simmer, check the potatoes are soft and cooked through.
Season and remove from heat. Using a stick blender, blend the soup until smooth. Adjust consistency with water if required. Enjoy!

Quick Blueberry Jam

March 26, 2025 by The Gold and Grain Leave a Comment

This easy blueberry jam has saved me on many occasions! We use it on toast, pancakes, cakes and cupcakes and sometimes thumbprint cookies! Its very versatile as far as jams go and it also happens to be delicious.

Background content: is this popular at certain times of year? Special holidays?

This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe. Contextual, in-content links are far more valuable than a group listed at the bottom of the post.

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Ingredients

blueberries
chia seeds
honey

See recipe card for quantities.

Instructions

Use this section for process shots, alternating between the step and image showing the step. Users don't like seeing process shots cluttering up the recipe card, so include your process shots here.

Step 1: Combine all spices into a large bowl and combine thoroughly with mixture

Step 2: Form into ball shape with your hands

Step 3: Press into patties

Step 4: Cook in oven for x minutes at 400 degrees

Remember that image SEO is important: file names should reflect the recipe + step they represent. Only use alt text as a screen reader description. Do not use captions.

Substitutions

If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.

Lettuce - instead of ice berg lettuce, you can use romaine lettuce or spinach
Bun - use gluten free buns instead of white bread buns to make this gluten free
Vegetarian - the beef hamburger can be replaced with a plant-based burger to make this vegetarian

Variations

Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe

Spicy - add chili pepper flakes while cooking to imbue heat into the dish, or banana peppers
Deluxe - add guacamole, crispy onions or
Kid friendly - add crushed potato chips (ketchup chips!)

See this spicy version of this recipe on my website! (placeholder for in-content link)

Equipment

Tell your visitors what equipment you use and how to adjust the recipe if they use something different, and link to your affiliate link to purchase the equipment.

Storage

Store the wet ingredients (lettuce, tomato, onion) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.

These ingredients do/don't stand up well to freezing for X days/weeks/months.

Top Tip

FAQ

Question 1

Visit the search results to see which questions come up under the People also ask section for your primary keyword, and answer them here

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

Print Recipe

Quick Blueberry Jam

A delicious fruity jam used on toast, scones, yoghurt or even ice cream!

Prep Time5

Cook Time35

Servings: 6 people

Ingredients

650 g blueberries
3 tablespoon honey
2 tablespoon chia seeds

Instructions

In a large, combine the blueberries and honey and keep on medium heat on the stove, stirring occasionally.
Once the blueberries start to fall apart, add the chia seeds. Then allow the mixture to come to a gently boil.
Remove from the heat and using a fork or potato masher, gently squeeze and breakdown the blueberries.
Put back onto a low heat and allow the chia seeds to swell until a gelatinous texture is reached.
Pour the jam into a mason jar or airtight container, cover and allow to cool completely before transferring to the refrigerator. Then keep in the fridge for t least 2hours, or overnight, before using. Enjoy!

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Clarify any intermediate or advanced cooking techniques - not everybody has your experience and knows how to mash garlic, mince onions, or dice potatoes

Mint and Lime Soda

March 20, 2025 by The Gold and Grain Leave a Comment

This easy beverage has proven such a hint in our home! Mint and lime soda is a quick and easy drink that is perfect for summer nights or really anytime you want more than just water. Elevate your entertaining game with this refreshing beverage!

This refreshing drink has been on heavy rotation all summer, its delicious!

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Ingredients

soda water
lime cordial
mint leaves
fresh lime
ice (not pictured)

See recipe card for quantities.

Instructions

Step 1: In a large jug, massage the mint leaves with a wooden spoon or muddler.

Step 2: Add ice, and remaining ingredients and combine.

mint and lime soda with mint garnish, ready to drink

Step 3: Serve with a garnish of fresh mint and a squeeze of fresh lime, enjoy!

Remember that image SEO is important: file names should reflect the recipe + step they represent. Only use alt text as a screen reader description. Do not use captions.

Hint: this refreshing drink is a crowd pleaser, so invest in a beverage dispenser for guests to help themselves, and there will be fewer jug refills!

Substitutions

If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.

Lettuce - instead of ice berg lettuce, you can use romaine lettuce or spinach
Bun - use gluten free buns instead of white bread buns to make this gluten free
Vegetarian - the beef hamburger can be replaced with a plant-based burger to make this vegetarian

Variations

If you or your guests don't like mint, omit the mint and add lemon and freshly squeezed lemon juice to the mix instead. This is a lovely, and just as refreshing, lemon lime soda. So good!

And if you're looking for a cocktail version, add a nip of vodka or white rum to the soda mix, refreshing and fun!

Equipment

Tell your visitors what equipment you use and how to adjust the recipe if they use something different, and link to your affiliate link to purchase the equipment.

Storage

Store the wet ingredients (lettuce, tomato, onion) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.

These ingredients do/don't stand up well to freezing for X days/weeks/months.

Top Tip

FAQ

Question 1

Visit the search results to see which questions come up under the People also ask section for your primary keyword, and answer them here

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

Remove this block, and replace it with the recipe card here

Bread

June 17, 2024 by The Gold and Grain Leave a Comment

Cheesy Garlic Bread

June 17, 2024 by The Gold and Grain Leave a Comment

Garlic bread is one of our family favourites and it's so easy to make! If I have a loaf of bread I need to use quickly, this is great way to use all the bread and bulk out a family meal. This cheesy garlic bread always makes a yummy side with pasta, salad or soup.

This cheesy garlic bread is always a crowd pleaser, especially over the holidays.

Bread is a huge part of our family meals, and I love making my own bread (this bread is so easy and delicious) but sometimes I get too busy and buy bread from my local bakery.

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Ingredients

You'll need the following ingredients to make this cheesy garlic bread:

Bread is of course the number one ingredient needed here. I like to cut it lengthways to get as much surface area as possible
Butter is non negotiable for flavour and to soften the bread
Softened garlic that has cooked in olive oil before spreading gives it a milder flavour and makes it easier to mix into the butter
Grated cheddar cheese gives you all the cheesiness this dish needs!
Olive oil for a bit of flavour and make the crust a little more crispy when baking
Salt for taste!

See recipe card below for a full list of ingredients and measurements.

Instructions

Step 1: combine the butter, salt and garlic into a mixing bowl, making a soft spreadable mixture.

Step 2: spread the bread with the butter mixture then cover with shredded cheddar cheese, season with salt and pepper and its ready to bake.

Step 3: once the cheese is melted and lightly brown, its ready. Try not to dig in too quickly, its hot and gooey!

Substitutions & Variations

Substitutions: this recipe has not been tested with any substitutions. If you do replace any ingredients, let us know in the comments below!

Variations: cheesy garlic bread is perfect as it is, but there are few ways to elevate or suit your taste;

cheddar and jalepeno
red chilli flakes
mozzarella cheese

Equipment

The garlic needs to be roasted in the oven or cooked confit in a mini Dutch oven.
A spatula for mixing and spreading the thick butter and garlic mixture.
A large baking tray, suitable for the size of your oven, to fit two halves of a large loaf of bread

Helpful tips

Use room temperature butter. If the butter is too cold it wont mix and melting before hand with be messy and ruin the finished dish.
Use cooked garlic. Fresh garlic will be too pungent and for most people unpalatable
Prepare the day before. If entertaining for a large group, prepare the dish in advance, and stop just before the baking step. Keep covered in the fridge overnight. Bring to room temperature before baking in the oven.

Cheesy Garlic Bread

Delicious cheesy garlic bread, perfect as a side with pasta, salad or soup.

Prep Time 35 minutes

Cook Time 20 minutes

Total Time 55 minutes

Ingredients

1 loaf of bread
180 g butter, softened
2 cups cheddar cheese, grated
1 garlic bulb
olive oil
salt and pepper

Instructions

1. Preheat the oven to 180°C. Cut the top of the garlic bulb, place on a tray lined with foil and drizzle with olive oil and salt and pepper. Wrap in the foil and place in the oven until golden, approximately 20 minutes.

2. In a small mixing bowl, combine the butter, garlic, salt and pepper. If you don’t want big chunks of garlic, once you remove the cloves from the bulb, chop up the cloves before adding to the butter.

3. Slice the loaf of the bread in half, lengthways, and place on a baking tray. Spread the butter and garlic mixture all over the inside of both halves. Then coat with cheese.

4. Drizzle a little olive oil over the top and season with salt and pepper. place on a baking tray and bake in the oven for 15 -20 minutes.

5. Once golden brown, remove from the oven. Allow to cool slightly before cutting and serving.

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