Here’s a great bread recipe for Cheesy Mushroom Pull Apart Bread that I tried recently. Now it’s great as is, but I decided to make a few changes. Instead I used:
Extra Mozzarella Cheese.
1/4 cup of butter rather than 1/2 cup.
The only thing I’d suggest when making this is to scoop out some bread from the inside of the loaf. More space = More filling! Additionally I suggest adding a decent amount of good quality olive oil into the filling area before placing it in the oven.
Nonetheless it proved to be a hit. So give it a try and let me know what you think!
My friend Abdul Aziz and I first started with the Lemon Ice Cream the night before.
We slightly deviated from the reciepe by stopping heating when the mixture had become silky smooth rather than a custard texture, the result; an ice cream with a similar consistency as a thick sorbet.
The next day we prepared the shortbread, preparing it an hour before we baked it. We made a small addition to the reciepe by adding about 100g more of butter to the shortbread mix.
Leaving it in the oven for about 25 mins, we prepared the strawberries and syrup while we waited. To make the syrup red, instead of dipping the strawberries in the syrup mixture to glaze them, we put the strawberries back in the saucepan and heated the sauce pan for a few minitues.
Plating was done first with a slice of the shortbread, then a slice of the lemon ice-cream with the syrup poured round it and strawberries for a decorative touch.
So what do you think? Please let me know in the comments below!