i found this in a booklet from a local supermarket and it was just the thing i had planed for dinner tonight. I adopted it and added some more spices. It is great for potluck, brown bagging and can be frozen. They are high in protein and very tasty. Serve with any kind of your favorite sauce to make them special. For dinner we have a lot of green salad with them and some kind of tomato-based sauce.
Make and share this Zucchini in Wine Dough recipe from Food.com.
Also known as Potato Croquettes, this version was adapted from Modern Cooking for Private Families and then published in The Great Victorian Cookbook by John Midgley, published in 1995…My mother used to make different types of croquettes when I was little, no doubt to stretch the meat for our large family…Decades have passed and the original recipes are long gone, but this one looks very much like one of hers…I’d like to surprise her one day with this old standby, so I’m placing it here for safekeeping!
This is an Australian bread which has been made for over 100 years. It was made by people camping in the bush by mixing flour and water, but now milk and salt are used for flavor. Enjoy the bread spread with jam. There are many variations to the recipe too, such as pumpkin damper. The dough was traditionally places on a stick and cooked over a fire (much the same way toasted marshmallows. are made)
Good Aussie Tucker Mate! I use this recipe all the time and it always comes up trumps! Damper is so versatile it is so nice served spread with butter on a cold night to serve with a bowl of steaming hot soup, or with casseroles or with salads in summer. It is great served with antipasto or dips on a platter or even great to take on picnics, to serve with anything you like. For something delcious try whipping up a batch of Recipe#283917 this butter goes so well with this damper and is so delicious.
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