This recipe is a cultural staple in the Bahamas and throughout the Caribbean and is a family favorite(one which I have tweaked a bit over the years to suit various tastebuds) but its a wonderful bread/cake-like dish thats commonly served with soups and souses of all kinds (for breakfast, lunch or dinner)and can also be wonderful after dinner supper topped with jam and served with tea or cocoa. My family especially loves to eat it like a sandwich with cheese or peanut butter in the middle.Yum…the choices are endless. Hope you enjoy!!!!
Make and share this Peppered Spinach and Feta Damper recipe from Food.com.
A sweet variation on traditional Aussie campfire damper – from Super Food Ideas magazine. The original recipe states to use Pink Lady apples but you could use Royal Gala’s, Grannies, or any other that took your fancy. I’m sure you could try other fruit, too.
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.
Damper is a traditional Australian bread. There are probably as many variations as there are people to cook it! This recipe comes from the Australian Women’s Weekly cookbook “Muffins, Scones and Breads”. This is a very useful recipe for those times when you want to make bread, but don’t have time to use yeast. Damper has a hard crust and a fairly close texture. Its not a light bread (not the sort of bread you’d use to make dainty cucumber sandwiches, for example!), but it is tasty and is also good toasted. I have found various surces of information about Damper on the internet and learned that originally Damper would have been cooked in the ashes of a bush fire. The ashes were flattened and the Damper was placed there to cook for 10 minutes. Then the Damper was covered with ashes and coked for another 20-30 minutes. The Damper was cooked until it sounded hollow when tapped. This recipe was posted for Zaar World Tour 2005.
