•
3 cups of self raising flour
•
pinch of salt
•
2 tbsp of butter
•
1 cup milk
•
1/2 teaspoon of vinegar
(or juice of 1/2 lemon)
•
100 grams of fetta cheese
•
1/4 to 1/2 cup of kalamata olives, sliced
•
1/4 to 1/2 cup of sundried tomatoes, chopped
•
parmesan cheese to taste
Combine milk with vinegar (or lemon)
to curdle. Allow to sit while you work on the flour
and butter.
Mix the butter and flour with your finger tips,
then add crumbled fetta to the flour mixture.
Add the chopped sundried tomatoes
(reserving 6) along with the olives.
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Olive, Sundried Tomato
& Fetta Damper
assunta’s recipes
CAMP OVEN RECIPE
Damper is an old favourite for many campers,
and a great comfort food that is very simple to prepare.
TIP:
When baking,
place a trivet or
cake rack inside
your camp oven.
This allows the
heat to circulate
and helps to
avoid burning
during cooking.
Make a well in the centre of the mixture
and add the curdled milk.
Fold everything through with a knife - do
not over work. The damper should be sticky
to touch, if not, you may need to add a little
extra milk.
Place the dough on a floured board and
sprinkle enough extra flour on top to help
shape the damper - lightly push the reserved
sundried tomatoes on top.
Place on a trivet in a hot camp oven for
20 minutes.
For the last 10 minutes of cooking, place
hot coals or hot heat beads on top of the
camp oven to finish the cooking process.
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