Poulet Basquaise (Basque Style Chicken)
Make and share this Poulet Basquaise (Basque Style Chicken) recipe from Food.com.
Pumpkin Damper With French Onion Dip
This delicious damper is best made on the day you plan to eat it. Don’t use butternut or kent pumpkin, as they have a high water content. Best part about this delicious damper, is that it comes in at just AU$1.75 a serve! From the January 2009 issue of “recipes +” magazine.
Wattleseed Damper
Authentic Aussie cuisine including an authentic aussie herb. Simple & delicious. From Bushfoodrecipes.com
Elswet’s Damper Biscuits
Living in a small town on another continent, there are a few dishes I miss. True Japanese cuisine which orignates from somewhere other than a SteakHouse, AUTHENTIC Chinese food, and good old English Damper are but a few. My Lady, being the Goddess She is, worked and worked until She got it right for me. These are biscuits, which taste like the beloved damper of my youth. If you aren’t familiar with damper, it’s a quickbread wrapped in aluminum foil and tossed onto the coals of the fire, usually in the fireplace. The original damper is very easy to make, but to make them as biscuits, took some work and lots of adjustments. I hope you enjoy these very soft, bread-like biscuits. They are NOT “Southern” biscuits, by any means.
Sun-Dried Tomato Damper
A twist on the traditional Australian damper bread recipe. Cooking time includes dough resting time.
