Sunday, 5 August 2007

Bec's Damper

Bec just went to Bathurst Goldfields on a school trip, and really enjoyed making damper which was cooked on an open fire. For dinner the other night, we had the roasted root vegetable soup but as I hadn't put much thought into dinner (unfortunately a regular occurence just lately - supermum that I am....NOT)!! So we decided to quickly make some damper, to which we added garlic and parmesan cheese for a bit more flavour, seen as we had to cook it in the oven instead. Here's the yummy, quick, standby recipe for those days when you're less than organised...
You need:- 2 cups self-raising flour, 30g butter, 1/4 cup grated parmesan cheese, mixed herbs - dried or fresh, 2 cloves garlic, crushed, 1/2 cup water, 1/2 cup milk, grated parmesan (extra), seasoning.
You:- Sift flour into bowl. Rub in butter with fingertips. Stir in parmesan, herbs, garlic & seasoning. Make a well in centre of dry ingredients. Add combined water and milk all at once, reserving about 2 tspns. Mix quickly to a soft dough. Turn onto a lightly-floured board. Knead gently. Form into one large or 6 smaller rounds.
Arrange on a greased baking tray. Cut a cross in the top of dough. Brush with reserved milk and sprinkle with extra cheese.
Bake in hot oven (220 deg celcius) for 15-20 mins. Serve hot with butter and soup/casserole.

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