serves
6
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
The Soup Party
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 50 g butter, softened
- 3 spring onions, thinly sliced
- 2 tsp finely chopped rosemary
- 2 garlic cloves, crushed
- 250 g frozen chopped spinach, thawed and squeezed of excess moisture
- ½ cup sour cream
- 500 g tasty cheese, coarsely grated
- ¼ cup finely grated parmesan, plus extra to serve
- 1 crusty oblong white sourdough loaf
- ½ small bunch flat-leaf parsley, roughly chopped
Instructions
- Preheat the oven to 170˚C (fan-forced) or 190˚C (conventional). Line a baking tray with baking paper.
- Melt the butter in a small saucepan over medium heat. Add the spring onion, rosemary and garlic to the pan and cook, stirring for 2 minutes, or until fragrant. Stir through the spinach, sour cream and the cheeses. Cook, stirring, until just melted. Remove from the heat.
- Using a sharp knife, diagonally score the bread in cuts about 4 cm apart. Spoon the spinach and cheese mixture between the cuts, then transfer the stuffed bread to the tray.
- Bake for 10 minutes, or until lightly golden and crisp. Remove the bread from the oven. Sprinkle with extra grated parmesan and parsley and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Soup Party
