Cheese and Garlic Crack Bread (Pull Apart Bread)



  • 1 crusty loaf, try our Ciabatta Loaves
  • ¾ cup shredded Mozzarella cheese (or other melting cheese)
  • Garlic Butter – 100 g unsalted butter, softened; 2 garlic cloves, minced; pinch of salt & 1 tbsp fresh parsley, finely chopped.


  • Preheat the oven to 180°C.
  • Melt butter and then mix in other Garlic Butter ingredients.
  • Cut the bread on a diagonal into 2 cm diamonds but do not cut all the way through the bread.
  • Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese.
  • Wrap with foil and bake for 15 min until the cheese has mostly melted, then unwrap and bake for 5 min more to make the bread nice and crusty.
  • Serve immediately.

Berry tartlets with cream cheese frosting by Rachel Khoo



  • Deeghuys puff pastry (+/-175 g needed)
  • Deeghuys Cream Cheese Frosting
  • 2-3 tbsp sugar
  • Selection of fresh berries (strawberries, raspberries, blueberries etc)
  • Icing sugar, for dusting (optional)


  • Preheat the oven to 180°C.
  • Dust the work surface with sugar and roll out the pastry to a landscape rectangle (roughly 20 cm x 15 cm). Dust with sugar and roll with the rolling pin to press the sugar in. Tightly roll it (the longer side horizontal).
  • Cut the roll into six equal-sized pieces. Take one piece and place it spiral-side up into a muffin tin. Use your thumb to push the dough outwards evenly to coat the inside, until it reaches the top of the muffin hole. Repeat with the rest of the spirals.
  • Prick the base of each one with a fork, then line with baking paper and add ceramic baking beans to each.
  • Bake for 20 min with the beans, then remove and return to the oven for the centres to cook for a further 10 min.
  • Remove from the muffin tins immediately (otherwise they caramelise and stick). Leave to cool before decorating.
  • To assemble, pipe the Cream Cheese Topping into the tartlet bases, decorate with berries and dust with icing sugar (optional).

Spicy salami, courgette, basil, tomato & mozzarella pizza topping by Jamie Oliverpizza


  • Deeghuys 30 cm Par Baked Pizza Bases
  • Tomato sauce
  • Thin slices courgette
  • Fresh basil leaves
  • Thin slices spicy salami
  • Mozzarella
  • Olive oil
  • Sea salt
  • Freshly ground black pepper


  • Smear your tomato sauce evenly over the pizza base.
  • Lay over your courgettes and basil, then your salami – you want this to go on last so it goes crispy.
  • Place small pieces of mozzarella in between the gaps
  • Drizzle with olive oil and season with salt and pepper
  • Cook until crisp and golden.

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