Month: April 2012

Cheese, Bacon and Chives Damper Recipe

Previously I have written up the damper recipe that I usually use. I’ve experimented a bit with that base recipe by adding different herbs to it, but this cheese, bacon and chives damper recipe by the Aussie Griller looks delicious.

Here is how to make it:

Ingredients:

  • 2 cups plain white flour
  • 4 tsp baking powder
  • 60g melted butter
  • 200ml milk
  • 1/2 tsp salt
  • Handful diced bacon
  • Handful shredded cheddar cheese
  • 2 tbs chopped chives

Directions:

  1. Preheat oven to 200C (400F)
  2. Mix all the ingredients together in a bowl
  3. Kneed the dough to form a ball for about 5 – 8 minutes until it’s nice and firm
  4. Flatten the dough ball, brush on a bit of milk and dust it.
  5. Place in on a floured baking tray.
  6. Place it in the oven for 25 – 30 minutes.
  7. Enjoy!

Cheese, Bacon and Chives Damper Recipe

I can’t wait to try this one and I have subscribed to the Aussie Griller YouTube channel as well so that I can try out more of their great recipes.

Baked Ground Beef Wellington

Jamie Oliver - Jamie's Food RevolutionI recently borrowed another cook book from our local public library, which I reckon is the best place to check out new cook books. The book I borrowed was Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals and had some pretty good recipes in it. The version of the book that I borrowed was the international version titled “Jamie’s Ministry of Food – Anyone Can Learn to Cook in 24-Hours“.

So far the favourite recipe that I tried was the Baked Minced Beef Wellington. It was surprising easy to make, and tasted great! Everyone in the family wants me to make it again…

Whole Baked Ground Beef Wellington

I found a recipe online that was very similar to Jamie Oliver’s recipe. Like I said, I am definitely making this one again.

Sliced Baked Ground Beef Wellington

How to Make the Perfect Omlette

I am a bit embarrassed to say I have always had a hard time making omelettes. Most of the time they would turn out more like scrambled eggs than an omelette. Lately though I have finally been successful in making a good omelette thanks to watching this video by Jamie Oliver …

Since watching that I have finally been able to make a three egg omelette that actually looks and folds like an omelette. I add a bit of milk to my eggs, rather than doing straight eggs like Jamie Oliver does, and with the size of pan that I have three eggs seems to be the perfect amount for it to be easy to flip at the right moment.

My wife prefers the size of a a two egg omelette though, which is a bit trickier to flip as it is thinner by the time it is ready to flip, but so far they are turning out much better than they used to before I watched Jamie’s video.