Kuku sabzi, the Persian omeletteThank the world that Middle Eastern food is starting to push its way in front of the monotonous burger and chicken wing takeaways that occupy every main street in the land. I'm not talking about...
Bring back the quintessential Aussie burgerYou may have noticed that as the years go by, food is changing. The advent of processed food has only been around for roughly 75 years a mere speck of sand in the hourglass of food history....
Chocolate, coconut and banana breadGood old, ubiquitous banana bread. It's on every cafe menu from Toorak to Townsville and like most popular items, you can get some stellar ones and some truly diabolical ones. The price too, isn't...
Crusty cheese and olive damper
- 21⁄2 cups self-raising flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon cayenne pepper
- 100g grated fat-reduced pizza cheese, plus extra to garnish
- 1⁄3 cup chopped flat-leaf parsley
- 1⁄4 cup pitted kalamata olives, sliced
- 1⁄4 cup semi-dried tomatoes in oil, drained, chopped
- 1⁄4 cup olive oil
1. Preheat oven to 220°C/200°C fan forced. Lightly dust a baking tray with flour.
2. Combine flour, baking powder, cayenne and 1 teaspoon salt in a mixing bowl. Stir through cheese, parsley, olives and tomato. Whisk together oil and 1 cup water; add to flour mixture. Lightly mix to a soft dough.
3. Turn out onto a floured surface; knead lightly. Shape into a dome on prepared tray. Slash dough lightly, using a sharp knife, to mark 8 wedges.
4. Bake for 15 minutes; lightly sprinkle with extra cheese. Bake 10 minutes more until puffed and browned. Loosely wrap loaf in a tea towel; cool 5 minutes. Cut through marked lines into wedges to serve.
Damper is cooked if it sounds hollow when tapped on the bottom. Freeze, if you like, in moisture-proof freezer bag. Thaw, then reheat in a preheated Low oven for 10 minutes. Excellent dipped into extra olive oil.