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These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.

Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.

Both are resources too valuable to waste.

We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.

Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!

Monday 3 February 2014

Aussie Damper with Lemon Myrtle Tea

On Australia Day it is our family's tradition to make a big campfire and  cook damper in a camp oven.  Washed down with a refreshing cup of lemon myrtle tea.    But if you don't have a fire close by you can pop it in your electric or gas oven.

Ingredients

3 cups (450 grams) self raising flour
Pinch of salt
80 grams chilled cubed butter
3/4 cup water


Method

Preheat oven to 200 degrees Celsius

Line a backing tray with baking paper.

Combine flour and salt in a large bowl.
With fingertips rub the butter into the flour until it is the consistency of fine breadcrumbs.
Add the water to the flour mixture using a knife in a cutting motion.
Use your hands to bring the mixture together then turn out onto a floured surface and gently knead for a minute or two.
Shape into a disk and place on the prepared tray.
Using a sharp knife that has been dipped in flour mark 8 wedges on the top of your damper.
Dust with a little extra flour and bake for 30 minutes or until cooked through and sounds hollow if tapped on the base.

Lemon myrtle tea

Combine a dozen lemon myrtle leaves (see photo above) in a china tea pot pour in boiling water.
Let steep then serve.



Mamma Marmalade

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