Day 5 - Herb Damper and Lovely Left-overs

I love left overs!  Last night we had a yummy dinner of left overs, spruced up with Herb Damper fresh from the oven.

Cut a little x in the top of each damper roll and brush with milk before baking.

Wish you could smell this delicious just-out-of-the-oven herb damper.

We had left over Creamy Broccoli Soup from last night, and Stuffed Capsicum left over from dinner at my mum's house 2 nights ago.  Thanks mum!

Dinner is served.  It was delicious!

We didn't eat all the damper rolls between the two of us.  I took one to work for lunch today and reheated it for 20 seconds in the microwave to have with my bowl of Broccoli Soup.  It was okay but nothing beats hot damper fresh from the oven.

Damper recipe:
Ingredients:
3 cups self raising flour
1 teaspoon salt
1 teaspoon sugar
2 teaspoons herbs, can be dried or fresh eg thyme, sage, rosemary, oregano, basil
100gm margarine melted
1 cup soy milk
a little extra soy milk for glazing

Method:
1. Preheat oven to 210oC.
2. Mix the dry ingredients together.  Form a well in the centre.
3. Mix the milk and margarine together.  Pour into the well.  Mix with a knife until it just comes together.
4. Form into rolls.  I like to make 8 but you can make them bigger or smaller.  They don't need to be neat - remember this is damper, not french pastries.
5. Score an X into the top of each damper with a sharp knife.
6. Brush with a little soy milk.
7. Bake for about 20 minutes, longer or shorter depending on how soft vs crusty you want them.
8. Serve immediately.

Note:  You can wrap half of the mix in glad wrap and refrigerate to cook fresh the next night if you wish. 

These are also very nice made as sweet damper.  Leave out the herbs, use less salt (half a teaspoon) and more sugar (1 tablespoon).  Serve hot with margarine and golden syrup or jam.  Mmmmm.  I think we might need some dessert tonight!