Label
All
0
Clear all filters

Mushroom & Spinach Soup with Garlic Bread

Rate this recipe

banner
Preparation info
  • For

    4

    • Difficulty

      Easy

Appears in
Trish's French Kitchen

By Trish Deseine

Published 2008

  • About

The first time I ate garlic bread (and indeed garlic) was in an Italian restaurant in Belfast. I was fourteen and thought it was fabulous - a fluffy warm baguette full of butter and nothing whatsoever to do with the original Italian peasant bruschetta, simple stale bread rubbed with garlic and soaked with olive oil. Like chicken tikka, another foreign creation of a non-indigenous dish, it became a popular and mistreated classic that is for some reason considered typically French.

Mi

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title