Garlic chilli bread and RSG feature


Yesterday I received a call from Nina Timm, South African food blogging goddess, asking me if they can feature Add Some Butter on the food program of the national radio station, RSG. I almost fainted. Naturally I was super psyched for the publicity, but Nina totally mesmerized me with her welcoming manner. She even gave me photography tips!

So this morning, right after the 09:00 news, Nina will be speaking about the versatility of dates and urge listeners to visit Add Some Butter for family-friendly recipes. I’m on the edge of my seat, literally.

Today’s recipe doesn’t contain any dates, but it will be the star of any weekend braai. This garlic chilli bread brings a bit more to the table than your average store-bought garlic bread. It is cheesy, has a good amount of garlic and just a bit of kick in the form of dried chilli flakes. It is crispy on the outside and soft on the inside, and will display beautifully alongside boerewors, steak and chops. This garlic bread requires just a few minutes of prep, leaving you with enough time to enjoy a glass of wine and quality time with family and friends.

**Update on RSG feature: Thank you so much Nina Timm and RSG. It was totally amazing to hear all the great things you said about the blog – and I’m definitely trying your sticky toffee date cake, Nina.



3 tablespoons butter, room temperature

1 tablespoon macadamia oil (you can use olive oil)

1 teaspoon red chilli flakes

1 teaspoon oregano

4 teaspoons crushed garlic

Fresly ground black pepper

Handful of cheddar cheese, grated

Handful of fresh parsley, chopped

1 large baguette


  1. Mix the butter, oil, chilli, oregano, garlic and some black pepper in a bowl.
  2. Cut slices into the baguette three quarters through, about 2 cm apart. Spread generous amounts of the butter mixture into the slices.
  3. Add cheddar cheese into the slices and cover the bread in foil (shiny side inside).
  4. Bake in the oven at 180 degrees for about 15 minutes.
  5. Remove the foil and sprinkle some parsley over the bread.
  6. Serve hot with braaivleis.

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