Damper

Traditional Australian soda bread. Perfect with soups & stews. The pinch of salt is important, so don't skip it.



Damper

450g/3 cups plain flour
2 t bi-carb soda
80g butter, chilled & cubed
185ml/3/4 cup water
pinch salt

Preheat an oven to 200°C/390°F.
Line a baking tray with baking paper.
In a large bowl, Add flour, bi-carb soda & salt. Mix well.
Add butter. Rub through flour mix until it resembles coarse breadcrumbs.
Slowly add water. Mix thoroughlly.
You may need to add a little extra water.
When dough comes together, Knead gently for a few minutes or until smooth.
Shape into an approx 16cm disc.
Place on lined baking tray.
Dust the top with a little flour.
Using a floured knife cut 8 wedges on top.
Bake 30 mins or until it sounds hollow when tapped.
Serve warm.

Goat's Cheese & Caramelised Red Onion Flat Tarts

I've made a post about this White Mould Goat's Cheese before. I'd never really seen in it in Australia so it has been a new thing for me. Feel free to substitute crumbly goat's cheese or feta, just make sure to drizzle a little oil over the top though as you'll need a little extra moisture.

AFTER


BEFORE



Goat's Cheese & Caramelised Red Onion Flat Tarts
makes 4

2 large or 4 small sheets puff pastry
100-150g vegetarian goat's cheese, chopped
about 2 t dried rosemary
about 2 t dried thyme
black pepper

CARAMELISED ONIONS:
2 M red onions, sliced
dash oil
1 tbsp butter
10ml/1/2 tbsp balsamic vinegar

In a small pot, Melt butter with a dash of oil.
Add onions. Cook 15 mins, stirring occassionally.
Add balsamic vinegar. Cook 25-30 mins, stirring often.
Watch closely as the onions burn easily!

Preheat an oven to 210°C/410°F.
Line an oven tray with baking paper.
If you're using 2 large sheets of pastry, Cut them in half.
Wet the outer edges of each sheet of pastry.
Now, Roll the edges inwards to create a 'fence'.
Place about a tbsp of onions in the centre, Spread them out.
Sprinkle each tart with a little rosemary and thyme.
Place pieces of goat's cheese on top.
Season with a little black pepper.
If you're using feta or crumbly goat's cheese instead,
Drizzle a little olive oil over the top of each tart.
Place on the lined tray in the oven.
Cook about 10-15 mins or until golden.

Rosemary Potato Fritters

I might be having a grating vegetables and frying them stage.



Rosemary Potato Fritters
makes a few

800g potatoes, peeled & grated
4 tbsp shallots/spring onions, finely chopped
1 tbsp fresh rosemary, chopped or 1/2 tbsp dried
2 eggs, beaten
4 tbsp plain flour
vegetable oil

Add potatoes, shallots/spring onions, rosemary in a bowl.
Mix well.
Add eggs. Mix well.
Add flour. Mix well.
Heat about 5mm oil in a large non-stick pan.
Place 1 tbsp of mix into pan, pressing down to form a pattie.
Fry each side until golden brown.
Repeat with remaining mix.
Drain on paper towels.
Serve hot.

Dark & Stormy with Bundaberg Rum

Although I disgaree with Bundaberg Rum's band of bimbos parading around Australia sucking up to losers in pubs, you can't disagree with such a great tasting rum.

My Mum sent a beautiful bottle of Bundaberg Distiller's no 3 Rum. Divine. Thanks Mum! Naturally, I've been drinking Dark & Stormys since it arrived. A Dark & Stormy is always made with ginger beer NEVER ginger ale. If you can get your hands on it I recommend using Bundaberg Ginger Beer.



Dark & Stormy

60ml Bundaberg rum
slice of lime
ginger beer
ice

Place ice in glass.
Pour over rum.
Top with ginger beer.
Serve with slice of lime.

Glass Noodle Fritters with Thai Flavours

Glass Noodles/Chinese Vermicelli/Cellophane Noodles....



Glass Noodle Fritters with Thai Flavours

150g glass noodles or rice vermicelli
2 t soy sauce
130g/1 cup corn flour
2 bird's eye chilis, finely chopped
3 tbsp coriander leaves, finely chopped
2 cloves garlic, crushed
2cm piece ginger, grated
3 tbsp shallots/scallions/spring onions, chopped
1 L carrot, grated
1 L zucchini/courgette, grated
2 eggs
1 lime, juice

Boil some water.
In a large bowl, Add noodles.
Pour over boiling water. Let cook 5 mins.
Using some kitchen scissors, Cut noodles into smaller strands. Drain.
Add all veges, Mix well.
Add soy sauce, Mix well.
Add eggs, Mix well.
Add flour, Mix well.
In a large non-stick pan heat about 5mm vegetable oil.
Spoon 1 tbsp of mix into pan.
Cook each side until golden brown.
Repeat with remaining mix.
Drain fritters on paper towels.
Serve hot with freshly squeezed lime juice.

Crispy Vegetable Lasagne Pots

Hopefully this will be the only recipe with a photo reminiscent of a 70s cookbook. Finding workable light for the photos is especially hard here lately.



Crispy Vegetable Lasagne Pots
makes 4 pots - serves 2

x 1 serving basic pasta OR lasagne sheets, cut into 12 x 8cm circles
4 cloves garlic, crushed
1/2 t chili flakes
2 tbsp coriander leaves, chopped
1 L carrot, grated
1/2 M eggplant/aubergine, finely diced
1/2 L zucchini/courgette, grated
150g cherry tomatoes, halved
1/4 cup vegetarian parmesan, grated
Olive oil

Preheat oven to 200C.
Oil 4 x 9cm ramekins. Set aside.
Heat a little olive oil in a pan and fry all except pasta.
Turn heat down, and cook about 20 mins. Season.
Meanwhile, boil some water.
Cook pasta. Drain.
Place 1 pasta circle on the bottom of each pot.
Layer vegetable mix & some parmesan on top.
Repeat with rest of pasta circles & mix.
Sprinkle top liberally with parmesan.
Cook in oven about 20 mins or until slightly golden.
Serve in pots with extra parmesan, if desired.