Sun Dried Tomato Parsley Damper Recipes

SUN-DRIED TOMATO DAMPER

Steps:

• Sift the flour into a bowl and rub in the butter.
• Add the remaining ingredients and mix them until combined.
• Turn the dough out on a floured surface and knead it for a couple of minutes bringing it into a ball.
• Cover the dough with a tea towel or cling film and leave it to rest for 30 minutes.
• Preheat an oven to 375 degrees.
• Divide the dough into 8 balls of dough and place it on a lightly greased baking tray.
• Place the tray on the center shelf in the preheated oven.
• Cook the damper for 20 minutes until risen and golden brown.
• Serve or keep warm until ready to serve.

SUN-DRIED TOMATO AND PARSLEY DIP

Steps:

• In a tall bowl combine all the ingredients. Blend together using a hand-held blender. Alternatively you could also use a food processor or blender.
• Enjoy!

PARSLEY PESTO WITH SUN-DRIED TOMATOES

Steps:

• In a food processor, place parsley and pulse briefly.
• Add sun dried tomatoes, pine nuts, garlic, lemon juice and salt, then pulse until almost smooth.
• Drizzle in olive oil and pulse again briefly to incorporate.
• Serve with pasta, sesame crackers or walnut crackers.

BUSH TOMATO DAMPER

Steps:

• Sift flour and baking powder together into a bowl.
• Add salt, sugar and butter, and mix with fingers until crumbly.
• Add milk and tomatoes and mix.
• Allow to rest 30 minutes.
• Preheat oven to 400F and lightly coat a baking sheet with cooking spray.
• Roll dough out about 1 1/4 inch thick and cut into 8 rectangles or circles. Place on baking sheet and bake for about 20 minutes, or until golden brown.
• Serve hot.