Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains Cereals containing gluten, Sesame, Soya May contain Lupin, Milk, Nuts)
3 unit(s)
Garlic Clove
1 bunch(es)
Chives
150 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Cracked Black Pepper
80 grams
Parmigiano Reggiano
(Contains Milk)
2 tbsp
Olive Oil
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Halve the baguette lengthways. Peel and grate the garlic (or use a garlic press). Finely chop the chives (use scissors if easier).
c) In a small bowl, combine the garlic and the olive oil (see pantry for amount). Season generously with salt and pepper.
d) Spread the garlic oil over the cut sides of the baguette. Transfer the baguette halves to a baking tray, cut-side up, and bake on the top shelf of the oven until crisp and golden, 8-10 mins.
a) d) Spread the garlic oil over the cut sides of the baguette. Transfer the baguette halves to a baking tray, cut-side up, and bake on the top shelf of the oven until crisp and golden, 8-10 mins.
b) Meanwhile, in a medium bowl, combine the creme fraiche, half the cracked black pepper three quarters of the chives and three quarters of the Parmigiano Reggiano.
a) Once baked, remove the garlic baguette halves from the oven and divide the creamy cheese mixture evenly over each half.
b) Sprinkle over the remaining Parmigiano Reggiano and cracked black pepper.
c) Pop back into the oven until melted and golden, 8-10 mins, then transfer to a sharing platter to serve.
Enjoy!