Tag Archives: cooking

Herb Damper

Just a quick recipe for tonight.  I made a loaf of this at lunchtime to go with soup, and it was gorgeous. David loved it: I think he ate more than I did!

Damper is an Australian bread, traditionally cooked over an open fire.  The quantities I use make a small loaf, just right for the three of us. I reduced salt because David was eating it, and we very rarely add salt to anything now. It’s edible cold, but it’s best almost straight from the oven, in buttery chunks.

2 cups self-raising flour
pinch salt
1 tsp sugar
1 tbsp room-temperature butter
1/2 cup milk
1/4 cup water
chopped chives/ dried mixed herbs to taste (I used about a tablespoon)


Sift the dry ingredients together into a bowl.
Add the butter and rub between fingertips until the mixture resembles breadcrumbs.
Mix in chives and herbs.
Make a well in the flour mixture, and add the milk and the water. Mix together until a dough is formed.
Turn the dough out onto a floury surface, and knead until silky.
Form into a round loaf and cut a deep cross in the top.
Bake for 20 minutes at 200C, then reduce oven temperature to 180C and bake for another 10-15 minutes until done.

How do you tell it’s done? Pick it up (with oven gloves on!) and tap the bottom. If it’s cooked it’ll make a hollow sound.

Serve warm with butter.


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Cherry and Cinnamon Cookies

I’ve been on a bit of a cookie drive the last few weeks, but I fancied something a little different from the standard choc-chip cookie.  I started off by making white chocolate cherry cookies to this recipe, a couple of times and with a few variations.  I then moved onto banana oat cookies, as we had bananas that needed using.  Now, I’m back on the cherry side of things.

You’ll need:

2 tablespoons butter, softened.

1 1/2 cups sugar

1 large egg

1 tsp vanilla extract

2 tbsp golden syrup

2 cups plain flour

1 tsp bicarb of soda

1 tbsp cinnamon (you can use mixed spice if you prefer)

1 cup glace cherries (I used multicoloured ones, this is experimental Christmas cooking!)


Pre-heat the oven to 180 degrees C.

Cream the butter and the sugar together.  Add the egg, vanilla extract, and golden syrup, and blend well.  Add the dry ingredients, and stir with a wooden spoon.  Fold in the cherries.

Bake on a greased baking tray for ten minutes.

Take cookies out, allow to cool until set on tray.  Transfer to a wire rack and allow to cool completely.  (Don’t do what I did and eat one off the baking tray, you’ll burn your tongue on the hot glace cherry!)

Makes 24 medium-sized cookies.

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Cooking Thursday- Spicy Burger Relish

1/2 large onion

2 cloves garlic

few drops tabasco sauce (optional)

1tsp coriander leaves

1tsp dried mixed herbs

1/2 red pepper

1 tin chopped tomatoes


Finely chop the onion and garlic, and fry in a little oil.

Add coriander and mixed herbs, and tabasco sauce if used.

Coarsely chop the red pepper, add to mixture.  Cook until softened and slightly orange.

Drain the tinned tomatoes well, and add to mixture.

Simmer until reduced and relish-texture.  


Not only is this good on burgers for the barbeque season, but it’ll go with pretty much anything else and makes a decent base for a pasta bake.  I barbequed some chicken breast, sliced it in half, added the relish and some Edam, sandwiched it, and put it back on the barbeque ’til the cheese melted.  It went down really rather well.  

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