The Baking Paper: Spinach and Cheese Damper
A chill in the air, shorter days and longer nights indoors ... yes, winter is here and it's the best time of year to get re-acquainted with your kitchen.
Your cooking will warm up the house and provide lovely smells and, most importantly, sustenance and big flavours.
Soup is a favourite winter meal that is easy to make - for just yourself, or family and friends.
Once your pot of soup is simmering away on the stove, why not have a go at making this simple damper? It can transform a meal into a feast.
Buon appetito!
Spinach and Cheese Damper for Soup Makes: approximately 1 extra-large round damper or 2 smaller ones
440g self-raising flour
150g butter, cooled and diced
1 pkt frozen spinach, defrosted and well drained
165g vintage cheddar, grated
1/2 bunch shallots, cleaned and finely sliced
2 tbsp parsley, chopped roughly
1/2 tsp chilli flakes
salt and pepper to taste
120ml milk
Preheat oven to 200C and cover a baking tray with baking paper. Sift flour into a bowl. Add butter and use your fingertips to rub the butter into the flour until it resembles breadcrumbs. Add all other ingredients except the milk. Mix in until combined.
Gradually add milk - use a fork or knife to mix just enough milk to bring the mix together in a soft dough. Once you have your dough, turn it out onto a lightly floured surface and shape it as you desire. I always go for a round damper.
Place on the tray and use a knife to cut marks across the top of damper as though you're cutting a cake. (This makes it easier to break apart when serving.)
Pop tray in oven and bake for 30-35 minutes or until golden and crunchy on the outside and a skewer comes out clean.
To serve: straight out of the oven with your favourite homemade soup.
Tip: don't overwork your mix. When flour is handled too much it become gelatinous and rubbery.
OTHER BAKING PAPER RECIPES: Baklava | Caramel Slice | Lemonade scones | Choc-mint Cupcakes
