AUSTRALIAN CHEESE, GARLIC AND CHIVE DAMPER
Damper is a traditional Australian bread, made without yeast, and commonly made on a campfire in a cast iron camp oven. This is tweeked from Margaret E. Walker article in Outback Camping When Margaret was asked her what kind of tasty cheese, and learned that the word 'tasty' is used in Australia the way 'sharp' is used in the US. We thanked Margaret for helping us learn and had a good laugh at the thought of eating non-tasty cheese.
Provided by Rita1652
Categories Quick Breads
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- Sift flour and salt together in a large bowl. Using fingers rub in the chopped butter until it is the consistency of breadcrumbs. Add cheeses,garlic and chives. Mix well.
- Combine milk and water. Make a well in flour and pour in all of the liquid, reserving a little for glaze. Mix quickly into a soft dough, using a knife or the hands.
- Turn onto a lightly floured board and knead lightly. Press into a round. Place onto a greased baking tray. Glaze with leftover milk and water mixture and sprinkle with extra cheese.
- Bake 15-20 minutes in 425°F oven, and serve sliced with butter or olive oil.
- Individual dampers can also be shaped and baked for the same time and temperature.
Nutrition Facts : Calories 442.3, Fat 19.5, SaturatedFat 12, Cholesterol 57.5, Sodium 1268, Carbohydrate 48.7, Fiber 1.7, Sugar 0.4, Protein 17
CHEESY MINI PEPPERS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 5m
Yield 16 servings
Number Of Ingredients 4
Steps:
- Smear the cream cheese spread inside the hollowed-out halves of the sweet peppers and jalapenos. Sprinkle on chopped chives.
CHEESE & CHIVE MINI DAMPERS
Quick and simple to make- an old favourite. I'm hoping to convert these to a gluten-free recipe/version soon. Serve in place of a bread roll with dinner
Provided by Jubes
Categories Healthy
Time 35m
Yield 6 mini damper rolls, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 190°C
- Add the flour and salt to a large mixing bowl and aerate with a kitchen whisk (or you can sift the flour and salt).
- Rub the butter into the flour using fingertips.
- Stir in chives and cheese.
- Using a knife, cut in the combined milk and water,. Mix to form a sticky dough.
- Turn the dough out onto a lightly floured surface or your bechtop and knead lightly until smooth, about 30 seconds. Divide mixture into 6 pieces.
- Shape into balls and place on a lightly oiled baking tray. Cut a small cross on top of each ball, sprinkle with flour and bake at 190°C for 20-25 minutes or until golden brown.
- Serve warm with butter.
Nutrition Facts : Calories 228.1, Fat 7.5, SaturatedFat 4.5, Cholesterol 19.6, Sodium 692.1, Carbohydrate 32.8, Fiber 1.2, Sugar 0.1, Protein 6.8
5 INGREDIENT AUSTRALIAN DAMPER RECIPE
Damper is such an iconic Australian camping bread, and this easy recipe only needs 5 ingredients. Break apart the crumbly crust and slather it in butter.
Provided by Wandercooks
Categories Side Dish
Time 30m
Number Of Ingredients 6
Steps:
- Preheat your oven to 180˚C (360˚F), and line a tray with baking paper.
- Next, place the self-raising flour, salt in a large mixing bowl (along with half the rosemary if using). Chop the butter into small cubes, pop it to the flour mix and rub it into the flour with your hands to combine.
- Form a well in the centre, then pour in the milk and water. Give everything a really good stir until it forms a nice dough.
- Divide the dough into four portions for tasty mini dampers, or make one large damper.
- Now pop your dough onto the lined tray and slice a cross into the top using a sharp knife.
- Optional: Garnish with remaining rosemary.
- Bake for around 25 mins at 180˚C (360˚F) until your gorgeous damper is golden brown and delicious. Tap the bottom and your damper should sound hollow - that's when you know you're done!
Nutrition Facts : Calories 282 kcal, Carbohydrate 49 g, Protein 7 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 633 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
PUMPKIN & CHIVE DAMPER
Damper is an Australian Bread. A very quick & simple side to make using mashed pumpkin. A beautiful golden colour when cooked, best served warm straight from the oven but will keep for a few days wrapped in plastic or an airtight container.
Provided by Mandy
Categories Quick Breads
Time 40m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Preheat oven to 220.C.
- Sift flour into a bowl, add butter & rub in using fingertips.
- Blend in pumpkin, cheese, chives & seasonings. Add combined egg & milk, mix quickly to a soft dough.
- Turn onto a lightly floured surface & knead lightly, form into a round.
- Place on a lightly greased baking tray and brush with a little milk, sprinkle with extra cheese.
- Bake for 10 mins then reduce heat to 180.C, bake for a further 15-20 mins or until damper sound hollow when tapped.
- Serve warm & buttered.
Nutrition Facts : Calories 1359.2, Fat 44.6, SaturatedFat 25.6, Cholesterol 293.3, Sodium 3694.5, Carbohydrate 193.2, Fiber 7.2, Sugar 1.8, Protein 42.2
SOUR CREAM AND CHIVE DAMPER (AUSTRALIAN BREAD)
Damper is a quick bread that is fabulous with a barbecue! Damper was traditionally made in a cast-iron pot with a lid, called a "camp oven". The entire pot was either covered in hot wood coals or the camp oven was placed in a hole in the ground and surrounded with hot wood coals. It was usually served with tea made in a billy over the camp fire. Damper was originally made with plain flour, salt and water. Adding butter and self-raising flour came later on and gives a much tastier result. I got this recipe from Taste, an Australian website. Enjoy!
Provided by Nif_H
Categories Quick Breads
Time 55m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F Place flour, chives, paprika and salt into a large bowl. Rub in butter using your fingertips until like breadcrumbs. Stir in cheese, reserving 2 tablespoons.
- Whisk together sour cream and water. Make a well in the centre of the flour mixture and pour in sour cream. Mix together using a knife or spatula until mixture comes together.
- Turn out onto a lightly floured surface and knead gently until smooth. Pat out to a 8" circle. Place on a baking tray and mark into wedges with a knife. Sprinkle over remaining cheese. Bake for 20 minutes, then move to bottom rack of oven and cook for a further 10-15 minutes until risen and sounds hollow when tapped. Wrap in a clean tea towel to keep warm. Serve warm with butter.
Nutrition Facts : Calories 310.7, Fat 8.3, SaturatedFat 4.9, Cholesterol 22.2, Sodium 1053.7, Carbohydrate 49.2, Fiber 1.8, Sugar 0.2, Protein 8.7
CHEESE & CHIVE BREAD
Found this in an aussie bbq cookbook, makes a great alternative to garlic bread, mixture is also good spread on a foccacia and then baked.
Provided by Mandy
Categories Breads
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Thoroughly mix butter & cream cheese, add remaining ingredients and mix well.
- Slice bread into 2cm slices without cutting all the way through.
- Spread both sides of each bread slice with butter mixture.
- Wrap in foil and heat through in the oven or on the BBQ for 20-30 minutes.
CHEESE & CHIVE DUMPLINGS.
This recipe is to go with my Economical Beef Stew recipe but I have posted seperately as these are delicious enough to have with anything you thing they'll go with!! I think they're great in any stew or soups. These are inspired by something I saw a while ago on TV, cannot remember what exactly though sorry! This makes 12-15.
Provided by JinxTheCat
Categories Stew
Time 40m
Yield 12-15 serving(s)
Number Of Ingredients 7
Steps:
- Mix together flour, butter, baking powder & salt.
- Use your hands to mix them and form large breadcrumbs.
- Add grated cheese & the chopped chives and stir through with a fork.
- Add the milk, little by little, mixing with a fork all the while. You might need a little less or a little more, depending on the flour. Be sure the mixture doesn't get too wet and sticky.
- Now you need to roll the mix into a ball shape.
- Place it in your stew & cook for 30 minutes.
- **In general, a temperature of 150-190/320-360 or Gas Mark 4/5 should be used.
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