Savoury Scrolls

These super easy scrolls are perfect to keep up your sleeve as a great lunchbox idea or afternoon tea.  They are quick to make, taste great, and the filling options are endless.  Here's some other ideas:
- cheese & vegemite
- pumpkin & feta
- pesto & parmesan
- custard & apple
- cinnamon & brown sugar

I'd love to hear your favourite variety!

These are super easy in a Thermomix (first recipe), but not too hard without one either (second recipe).

Ingredients
300g / 2 cups flour
50g butter
200g milk
1/2 cup tomato paste
1 tablespoon dried herbs
150g tasty cheese

Method (Thermomix)
Preheat oven to 180 degrees celsius/160 fan-forced.

Place flour and butter in Thermomix bowl and mix for 10 seconds/speed 5 until it resembles fine breadcrumbs.

Add milk and knead for 1 minute/closed lid/interval setting.

Lightly flour the bench top and turn dough out, adding more flour if too sticky.

Roll out into a large rectangle (about 30cm x 40cm) and spread with tomato paste, then sprinkle with herbs & cheese.

Roll it up into a long sausage and slice into 12 even slices.

Grease a muffin pan and put each scroll into a hole.  Bake for about 30 minutes, until lightly browned and has a hollow sound when tapped.


Method (standard)
Prehehat oven to 180 degrees celsius/160 fan-forced.

Place flour and butter in a large bowl and rub together with finger tips until it resembles fine breadcrumbs.

Add milk and stir to combine, then knead until it comes together into a soft dough.

Roll out into a large rectangle (about 30cm x 40cm) and spread with tomato paste, then sprinkle with herbs & cheese.

Roll it up into a long sausage and slice into 12 even slices.

Grease a muffin pan and put each scroll into a hole.  Bake for about 30 minutes, until lightly browned and has a hollow sound when tapped.

"You'll Never Guess" Brownies

You'll never guess the secret ingredient in this delicious brownie!  It's free from gluten, dairy and refined sugar if you wish.  It's super easy and the kids will never know they're eating vegetables!

Ingredients
250g cauliflower
1 cup gluten-free self-raising flour
1/2 cup cocoa
1/2 cup coconut sugar or brown sugar
1/2 cup olive oil or coconut oil
1/2 cup water
pinch salt
1 teaspoon cinnamon

Method
Preheat oven to 180 degrees celsius/160 fan-forced.

Steam the cauliflower until tender.  Place in a food processor and mix until smooth.

Add remaining ingredients and process for 1 minute, until smooth and well combined.

Pour into a lined 20cm square baking tin.

Bake for 30 minutes.

Sprinkle with cocoa and serve.

Brown Rice Tuna Cakes

Here's a perfect, healthy, budget lunchbox or picnic idea - enjoy!

Ingredients
1 1/2 cups cooked brown rice
3 eggs, lightly beaten
1 carrot, grated
1 zucchini, grated
1/2 brown onion, chopped finely
1/2 cup corn kernels
1/2 cup parmesan cheese
1/2 cup tuna, drained and broken up
1/2 cup milk
fresh or dried herbs, to taste

Method
Preheat oven to 180 degrees celsius/160 fan-forced.

Combine all ingredients in a bowl.

Spray a 12-hole muffin pan with oil, or 24-hole mini muffin pan (or you can even do one big one!)

Divide mixture between holes.  Bake for 20 minutes for mini size or 30 minutes for larger size, until set and golden brown.

Serve warm or cold.

Summer Brunch Menu

Summer brunch in the backyard with friends...it doesn't get much better than that.

This was an Aussie-themed spread, inspired by some beautiful tableware from www.kitchenwaredirect.com.au.

The gorgeous coloured serving plates and bowls are from the Ecology Beach range, made from bamboo fibre.  It's lightweight, has that unique "recycled" look and is simply stunning on the table!

On the Ecology Beach Charger Plate, I made a basic damper, served with breakfast bruschetta-inspired accompaniments: smoked salmon, diced tomato tossed with balsamic vinegar, and a freshly-made pesto.  These were served in the divine little Ecology Beach Snack Set.

Pesto
In a food processor, combine 1/2 cup cashews, 1 clove crushed garlic, 80g feta, 1 cup fresh herbs, 1/2 cup parmesan cheese and 1/2 cup oil.

I wanted something delicious, fresh, colourful and "brunchy" to serve in the Ecology Beach Salad Bowl.  The result was a hit - this gorgeous Brunch Salad.

Brunch Salad
Toss together 80g salad leaves, 4 rashers of cooked, chopped bacon, 1 cup mushrooms, sautéed with 1 clove crushed garlic, 10 baby bocconcini, 1/2 punnet halved cherry tomatoes, 4 boiled eggs, quartered and 1/2 sliced avocado.  Serve with home-made tomato relish.

I always get nervous when I'm entertaining outdoors and using my fancy glassware.  Especially when young children are around!  But neither do I like tacky, plastic, disposable glasses.  Enter: the Swish Plastic range.

This range gives you all of your favourite styles of glassware, in an unbreakable plastic - genius!  The quality is amazing, but you still get the look and feel of glass.

I wanted to get creative with my Swish glassware and had to think outside the box.

So here it is: 3 different glasses, used in 3 different ways.  They went down a treat!

First of all, Swish Plastic Martini Glasses filled with layers of Home-made Muesli, Yoghurt and Spiced Stone Fruit, topped with berries.  Divine!

Vanilla & Cinnamon Spiced Stone Fruit
Place 500g fresh, sliced stone fruit in a small saucepan over medium heat.  Add 1 teaspoon vanilla bean paste, 1 teaspoon cinnamon and 1/2 cup water.  Stir gently, bringing to the boil, then reduce heat and simmer for about 10 minutes.

Now, I've decided that chocolate is perfectly acceptable for brunch - it's never too early!

So, using the Swish Plastic Highball Tumblers, and continuing the Australian theme, I decided on Lamington Trifles.  These were probably the hit of the morning, and we so easy to make!

Lamington Trifles
16 small laming ton
200mL whipped cream
1 cup chocolate sauce (combine 1.5 cups icing sugar, 1 cup cocoa, 1/4 cup coconut cream and hot water to reach desired consistency)
1/4 cup shredded coconut

Break up the lamingtons and divide half of them between 4 glasses.  Drizzle with half of the chocolate sauce and dollop with half of the cream.  Repeat with remaining ingredients, then top with coconut.

And to finish up the brunch, we needed an actual beverage to serve in the glasses!

So I used the Swish Plastic Champagne Flutes (teamed perfectly with my Juice Jar!) to make a fresh and fruity drink.  It was a lovely mix of flavours and not too sweet to serve in the morning.

Raspberry and Lemon Refresher
Combine
1Litre raspberry iced tea
1.25L sparkling mineral water
3/4 cup lemon cordial
Juice of 2 oranges
1/2 cup fresh or frozen raspberries
1/2 cup chopped mint
crushed ice
1 sliced orange
1 sliced lemon
and serve!

So there you have it - a simple and delicious Summer Brunch, perfect for the Aussie back deck.  When are you hosting yours?!

*Thanks to www.swishplastic.com.au and www.kitchenwaredirect.com.au for the glasses & platters*

Savoury Pinwheels

Ingredients
400g lean beef mince
2 carrots, grated
1/2 cup baby spinach, finely chopped
1/4 cup fresh herbs, finely chopped
1 tablespoon tomato paste
1 egg, beaten (split use)
1 sheet puff pastry, defrosted
1/4 cup parmesan cheese, grated

Method
Preheat oven to 200 degrees celsius/180 fan-forced.

Combine mince, carrot, spinach, herbs, tomato paste and half the egg in a small bowl.

Spread out on the puff pastry, pushing to the bottom and side edges, but leaving a 2cm gap at the top.

Sprinkle with parmesan.

Brush top edge with a little of the remaining egg.  Roll up tightly from the bottom to form a long log.

Slice into 12 even rounds.  Place on a lined baking tray and bake for about 25 minutes, until mince is cooked and pastry is golden brown.

Risotto Balls

Risotto Balls are the ultimate recipe for repurposed leftovers.  It's the perfect way to reinvent your dish and not get bored with the same meal two nights in a row.  The good thing about risotto is that the flavour options are endless, which means it's the same deal for these little delights too.

Most risotto balls are deep fried, but I wanted the oven-baked option so it was a bit healthier.  The kids LOVED the cheese surprise in the middle and they were a delicious Sunday night almost home-made takeaway kind of meal.  Enjoy!

Ingredients (makes 12 balls)
1/2 batch risotto (try this Leek & Bacon Risotto or this Pumpkin Risotto), cooled
12 small cubes cheese (you can use tasty, mozzarella or bocconcini)
3/4 cup plain flour
2 eggs, lightly beaten
1 cup breadcrumbs
1 teaspoon dried herbs
olive oil spray

Method
Preheat oven to 180 degrees fan-forced.

Place plain flour, eggs and breadcrumbs (mixed with herbs) in separate, shallow dishes.

With wet hands, take large handfuls of risotto.  Place a cube of cheese in the middle.  Roll in flour, then egg, then breadcrumbs.  Place on a lined baking tray.

Repeat for the rest of the risotto to make 12 balls.  Lightly spray with oil.

Bake for 20 minutes until golden and crunchy on the outside.

Bagels

Bagels are not something I'd really thought of trying until recently.  I got my bake on a couple of weekends ago and it was a pretty good result!  They were probably a bit more dense than I'd have liked, but overall they tasted good, and were a great variation to our usual lunches.

And of course, now that a couple of weeks have passed, I can't even remember which recipe I used, so I'll just link to a few here and you can have a look for yourself.  They are so delicious freshly-baked and always remind me of holidays overseas for some reason.

Let me know if you try them out!

http://www.sophisticatedgourmet.com/2009/10/new-york-style-bagel-recipe/

http://www.taste.com.au/recipes/22378/poppy+seed+bagels

http://www.taste.com.au/kitchen/articles/making+homemade+bagels,340

http://www.thefreshloaf.com/recipes/bagels

Crunchy Brown Rice Salad

Perfect for a lunch, dinner, picnic or BBQ - add or subtract any ingredients you like!  This is versatile, healthy, colourful, delicious and easy - try it out :-)

Ingredients
3 cups cooked brown rice
200g corn kernels
1 red capsicum, deseeded, finely chopped
2 spring onions, finely chopped
50g baby spinach, shredded
1/2 cup currants
1/2 cup almonds, chopped
1 cup cooked chicken (or BBQ chicken), chopped - optional

Dressing
1/4 cup light olive oil
2 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 garlic clove, crushed
salt & pepper, to taste

Method
Combine all salad ingredients in a large bowl.

Mix together dressing ingredients, then add to the salad and toss well to combine.

Cheese & Pumpkin Loaf

I adapted this recipe from one on www.taste.com.au and I loved the result!  It's moist and delicious and savoury and easy and just perfect fresh out of the oven!  Perfect spread with butter or a bit of herbed cream cheese.

Ingredients
2 cups self-raising flour, sifted
2 teaspoons paprika

2 teaspoons dried oregano

1/2 cup grated tasty cheese

1/2 cup chopped dates
75g butter, melted
1/2 cup reduced-fat milk
2 eggs, lightly beaten
1 cup cold, mashed pumpkin

handful of fresh sage leaves

Butter, to serve (optional)

Method
Preheat oven to 180°C/160°C fan-forced. Grease and line a loaf pan.

In a large mixing bowl, combine flour, paprika, oregano, cheese and dates.  Add butter, milk, eggs and pumpkin. Season with salt and pepper. Spoon mixture into prepared pan. Place sage leaves on top. Bake for 40 minutes. Stand in pan for 5 minutes. Lift out onto a wire rack to cool. Serve with butter, if using.

Gluten-Free Savoury Muffins

I adapted this recipe from www.taste.com.au and really enjoyed the results.  You don't have to use gluten-free flour, but if you do use standard self-raising, just lower the milk quantity a bit.  Add anything to these - carrot, corn, other herbs, or whatever you like!  They freeze well, so they're a handy little lunchbox snack.

Ingredients
1 1/2 cups gluten-free self-raising flour
2 cups grated tasty cheese
100g milk salami, chopped
1 zucchini, grated

1/4 cup fresh basil, chopped
1 cup milk
1 egg
1/4 cup fruit chutney

Method
Preheat oven to 200°C. Grease and/or line a 12-hole muffin pan or 24-hole mini muffin pan.

Sift flour into a large bowl. Add cheese, salami, zucchini and basil. Whisk milk, egg and chutney in a jug until well combined. Make a well in centre of dry ingredients. Pour in milk mixture. Using a large metal spoon, gently mix until just combined. Spoon into muffin holes.

Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 3 minutes. Turn onto a wire rack to cool. Store in an airtight container at room temperature.

Cauliflower Sandwich Thins

 I got this recipe from this website and thought it was definitely worth a try!  Following last week's Cauliflower Pizza Base, it might seem I'm a little obsessed with using cauli at the moment...but hey, I'm just giving things a try!  This is another bread alternative, and it's super healthy and easy to make.  You can see how I've used it a couple of different way.  Like the grain-free focaccia, it's not something I'd do all the time, but it's a nice change now and then. The kids & husband didn't love it, but didn't hate it either...so it might not be one for the picky eaters.

Ingredients
4 cups grated or processed raw cauliflower
4 eggs
1tsp celtic sea salt
a few grinds of black pepper
3-4tbsp ground flaxseed or chia seed

Method
Preheat oven to 200 degrees celsius.

Whisk everything together very well (using a big whisk or fork)

Place in 1/4 cup mounds on a parchment lined baking sheet sprayed with olive oil.

Using your hands shape into flat rounds, like sandwich thins

Bake for 10-12 minutes, flip and bake another 5.

Use as a burger with fresh salad & tuna

This was the kids' lunch - as a cheesy tuna melt, with corn & tomato on the side.

Grain-Free Focaccia

 Since getting back to basics and cooking more whole and real foods, I've been using a few bread alternatives.  I'm not cutting out bread completely, but have definitely cut down.  A friend shared this recipe from this website and I really enjoyed it.  It's a quick and easy recipe that's a perfect bread substitute (and takes nowhere near as long as baking a loaf of bread!).  It's not something I will make all the time, but just here and there to mix things up a bit.  I've included some serving ideas below!

Ingredients (makes about 6 pieces)
¼ cup flax seed, ground
¼ cup coconut flour
¼ teaspoon baking soda
½ teaspoon sea salt
¼ cup Greek yogurt
4 eggs
1 teaspoon honey
1 tablespoon chopped fresh rosemary

Directions

Preheat the oven to 180 degree celsius.

Mix ground flax, coconut flour, baking soda and salt in a large bowl and set aside.

In a smaller bowl, beat the yogurt, eggs, and honey together until combined.

Pour the wet ingredients into the large bowl with the dry ingredients, mix to combine. Let sit for 1-2 min, allowing the coconut flour to soak up the excess liquid.

Spread about ¾ inch thick on a tray lined with baking paper.  Sprinkle with chopped rosemary.

Bake for 10-12 minutes in preheated oven.

Breakfast idea: Grain-free focaccia with omelette (eggs from our chooks!), baby spinach & home-made relish

Lunch idea: Grain-free focaccia with smoked salmon, bocconcini cheese, home-made peach chutney & salad

Wholemeal Flat Breads

Since shifting to "real foods", I've been trying out a few bread alternatives.  I'm still happy to eat wholegrain bread, but I've definitely cut down - and am interested in other things that do the job.

We all love wraps in our family and I usually buy them from the shop at a pretty good price of $2 for 8 wraps.  But, as I'm starting to read labels a bit more, I realised that this is what we've been eating:

Compare that list, to the ingredients below!  I know what I'd rather put in my body :-)

This recipe was on the side of the Coles Wholemeal Plain Flour packet.  It's really easy - a little time consuming with the rolling and individually frying, but not that long overall.  I've put down olive oil, as per the original recipe, but I've been using coconut oil for its health benefits, and it works perfectly.

And get this - 10 wraps will cost you about 50 cents to make yourself!  How good is that?!?

I also tried baking some of these wraps in a moderate oven for about 2-3 minutes each side - it worked fine, but didn't get the same brown bits as in the pan.  Careful not to overcook or they become quite crispy and then you can't really wrap anything up!

These are just 90 calories per wrap :-)

Ingredients (makes 10)
1 1/4 cups Wholemeal Plain Flour
1 teaspoon salt
2 tablespoons olive oil
2/3 cup hot water
olive oil spray

Method
Combine flour and salt in a bowl.  Make a well, add oil and hot water and mix with a knife.

Knead on a lightly floured bench for 3-4 minutes or until smooth and elastic.  Cut into 10 balls.  Place onto a plate, cover with plastic wrap and rest for 30 minutes.

Roll each ball out with a rolling pin to a 20cm thin round.  Spray a large frying pan with oil.

Cook each round for 1-2 minutes on each side or until brown bubbles appear and bread becomes pale golden.  Remove to a plate.

Serve with curries or with dips or use as a homemade wrap.

Home-made Yoghurt

It gave me so much joy to eat this breakfast - home-made muesli with home-made yoghurt - absolutely delicious!

I got a yoghurt-maker late last year, and I thought making my own yoghurt would be a nice healthy and cheap option for the family.  I've been making it ever since, using the sachets from the supermarket.  It's easy and everything - but it's not that much cheaper than buying the tubs.  One day, a couple of weeks ago, I was making up a batch of vanilla yoghurt.  I was emptying the sachet into the canister and thought how it was a distinct colour - and how, even though I'm "making it myself", most sachets still contain additives and colours and preservatives and who knows what else!

So, onto Google I hopped and found out that it's not actually hard to make your own yoghurt from scratch.  I also received some wisdom from my friend Naomi, who has also recently started making yoghurt herself.  I've done a few batches now - it has such a smooth and mild taste, and none of the tang that you often get from natural yoghurt.  We definitely prefer it strained, and therefore thicker and creamier. I often just dollop it on some chopped up fruit for the kids, or have it with muesli.  Sometimes I'll add vanilla or cinnamon or honey, or just enjoy it plain.

I'm a pretty busy person, but with a bit of planning, I really don't find it any hassle to make yoghurt from scratch.  I usually do it while I'm cooking dinner or something else, so it's no extra time in the kitchen.  It's so cheap, because you only use milk - so you can make this for as little as $1/litre!

I've had to do a bit of trial and error as a couple of batches didn't have the same creamy consistency as others - but it's worth even checking out other recipes or You Tube clips and getting some ideas.  It's also interesting to read about the bacteria and why you heat it and cool it to a certain temperature.  And how satisfying to give your kids a real, sugar-free, additive-free, home-made product.

Ingredients:
1 litre milk (can be skim or full-fat)
2 tablespoons natural yoghurt (with live cultures)

Method:
Pour milk into a large saucepan and heat gently until it reaches 180 degrees Fahrenheit/80 degrees celsius.  I use a thermometer so I know I'm getting it right!  Hold at that temperature for a few minutes then remove from heat.

Cool the milk to 115 degree Fahrenheit/45 degrees celsius.  You can simply leave it out, or help the process along by putting the saucepan in a sink of cold water.

Remove 1 cup of the milk and thoroughly mix in the yoghurt.  Then add back to the milk and mix it all together well.

Pour into jars or canister and keep warm - I use my Easiyo maker for this (it uses boiling water in a thermos-type contraption) - or you can keep it in a warm oven, or look online for more ideas!  Keep warm for about 7 hours, until it starts to thicken.

Refrigerate until cold and set.  You can either use it at this stage, or strain through piece of cheesecloth or muslin (I cut up an old baby wrap), until thick and creamy (about 2 hours in the fridge - put strainer over a bowl to catch the whey).  It's a good idea to take out 2 tablespoons of your finished yoghurt straight away and put in an air-tight container, ready to use for your next batch.

Pumpkin Spinach Bites

This recipe is taken from www.losebabyweight.com.au and it's really great for something light, healthy and different!  They are moist, tasty and very easy - forget about the high-calorie baked goods next time you take along a morning tea!

Ingredients (makes about 18 balls, 80 calories per ball)
4 cups butternut pumpkin, cut into chunks
1/2 cup baby spinach leaves, rinsed and torn into pieces
1/2 cup almond meal
olive oil spray
1 tbsp sesame seeds
1 tbsp chia seeds (optional)
1 tbsp parmesan, grated
1/2 tsp ground cumin
1/2 tsp turmeric

Method
Preheat oven to 180C.

Spray pumpkin lightly with olive oil and place in the oven to roast for 45 minutes or until soft.

Spray a bit more oil in a large frying pan.  When hot, add baby spinach leaves.  Cook, stirring frequently, until spinach has wilted.

When pumpkin is cooked through, remove from oven (leave oven ON) and mash with a fork or use a food processor to blend until smooth.

In a large mixing bowl or food processor, combine almond meal, sesame seeds, parmesan and chia (if using).  Add mashed pumpkin and spinach.  Stir in spices.

Roll mixture into balls.  Place on a baking tray lined with baking paper and pop into the oven for approx 15 minutes or until golden and cooked through.

Healthy Easter: Chicken Eggs

Healthy Easter treats continue and this one is sure to be a hit with the kids!  It's so easy, super healthy and is a perfect addition to the Easter table.  These eggs were lovingly laid by our own family chickens, Princess Layer, Chewy & Vadar - see how bright the yolks are!?  Freshly laid, free range eggs really are the best!

If you don't have them roaming your backyard, you can always get them from Charlies!

Ingredients
6 eggs
1/4 carrot, thinly sliced
6 sultanas

Method
Hard boil the eggs in a saucepan of simmering water.  Allow to cool, then peel the shells away.

Slice a small section of white off each end (so it will sit flat on the plate), then slice each egg in half cross-ways.

Use the yolk as your chicken face and decorate with small triangles of carrot and sultanas.

Hope thought they were pretty good!

Caramelized Onion & Mozzarella Gozleme

I've previously posted this gozleme recipe here, but I have a new, delicious flavour to share!  I got the inspiration from seeing them sold at some markets recently and it didn't disappoint!  A perfect weekend meal to share with friends :-)

I've halved the original recipe here - it still makes 4 good-sized gozleme. Experiment with your own flavours and let me know!  The picture above is the caramel used onion as well as the spinach & feta - made, of course, with the freshest ingredients from Charlie's Fruit Market.

Ingredients
Olive oil spray
2 large onions, sliced
3 cloves black garlic, sliced (see footnote*)
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons balsamic vinegar
250g self-raising flour
200g Greek yoghurt
100g mozzarella cheese, grated

Method
Heat a frying pan over medium heat and spray with oil.  Add onion and garlic and cook stirring occasionally, for about 10 minutes until quite soft and brown.  Add spices and cook for one minute.  Add vinegar and cook for about another 10 minutes, until dark and soft.

Meantime, make the dough:  mix the flour and yoghurt together.  Knead for 2-3 minutes on a floured surface.  Break into 4 equal pieces and roll into balls.  Use a rolling pin to roll into 25cm circles.  Spread onion mixture evenly onto half of each circle and sprinkle with mozzarella.  Fold over and press edges together.  Spray both sides with oil.

Preheat frying pan to medium.  Cook gozleme for a few minutes each side, until brown and "eyes" appear.  Slice and serve.

*Black garlic is an amazing product I'd never even heard of, until introduced to it by Charlie's Fruit Market.  It is similar to regular garlic, but has a much milder, sweeter taste.  It is also softer.  It's perfect for adding that extra flavour, without the strong hit of garlic or the after taste.  Give it a go!

More Kids Food Ideas

Sometimes the presentation can make a big difference!  There's nothing ground-breaking about these snacks, but they look bright and fun in Tupperware sandwich keepers, with silicone cupcake moulds!

I've posted previously about sometimes getting stuck in a lunch rut when it comes to feeding the kids.  Here's some of my ideas here.

So I've put together a few more that might help give you a bit of inspiration.

These mini pizza cups are so easy!  Just flatten some bread with a rolling pin, chop of the crusts and press it into a muffin pan.  Put in some fillings - these ones are salami, tomato, cheese and corn - and bake for about 10 minutes in a moderate oven.  Other fillings could be ham, egg, tuna, capsicum, peas, grated carrot, or mushroom.

Make this mini sandwich scrolls by chopping off the crusts, flattening the bread and spreading with topping.  I used cooked chicken, mayonnaise and corn.  Roll up then cut into pieces.

Don't waste the crusts!  I just sprinkled over some grated cheese and melted it in the microwave - called them cheese sticks and they were gone in no time!

Damper

I have really fond memories of eating damper around the campfire while camping as a kid - so I was really excited to try this out for Barbecue Week!  I did some comparing of recipes and realised if I was going to do it on the barbecue, I'd need one with a hood - but I don't!  So, this version is cooked in the oven.  Another great idea is to twist "snakes" of dough around sticks and cook it over an open fire - yum!  My personal preference for damper is to serve warm with lashings of butter & golden syrup - but you could just as easily have it savoury with Vegemite (how Aussie is that?!?), cheese, or basically any sandwich topping!  My Aunty gave me this recipe and I love it!

Ingredients
2 cups self-raising flour
2 cups plain flour
1 teaspoon salt
50g butter
1 teaspoon sugar
1 cup milk
1 cup water

Method
Preheat oven to 180°C.

Mix together the dry ingredients.

Melt butter in saucepan and add milk and water (do not boil).  This could also be done in the microwave.

Add the liquid to the flour and mix well.

Knead for 5 minutes.

Shape into a flattened ball and place on a lined baking tray or in a cake tin (I used my silicone Kugelhopf and loved the shape!)

Bake for 40 minutes.

Stuffed Mushrooms

A couple of weeks back I was given a whole box of mushrooms, so needed to get a bit creative to use them all up and not get completely sick of them!

This was one such idea, made just with some bits and pieces I had in the fridge.  A couple of weeks later I went to a "bring a plate" lunch and someone had brought almost exactly this recipe!  Hers however, had the addition of some sauteed bacon, which I thought was a delicious touch.  These are really yummy!

Ingredients
8 large mushrooms, stalks removed
1/2 cup cream cheese
1/4 cup corn kernels
1/4 cup diced gherkins
1 teaspoon dried herbs
1 teaspoon sweet chilli sauce
25g tasty cheese, grated

Method
Mix together all ingredients except the mushrooms and grated cheese.

Spoon cream cheese mixture into the cups of the mushrooms.  Sprinkle with grated cheese.

Bake in a moderate oven for about 10 minutes, or until cheese is melted and golden.

Optional extra step:  we were having ours as part of a BBQ, so hubby put them on the grill plate for another 5 minutes and it gave it a really nice extra flavour!