It seems positively AGES since I posted a new recipe from some far flung corner of the globe. This week I gave Australian Damper Bread and a yummy Autumnal squash soup a try - although I was lacking the traditional campfire in the outback on which to cook it! Still it turned out pretty good! The bread was amazingly crusty on the outside - definitely my favourite bit! I liked the soup as well - the paprika gave it a heat without being overpoweringly spicy!
Taste - ***
Speed - *** (no rise bread!)
Repeat? - probably
adapted from all down under
Makes one small-medium loaf
2 cups self raising flour
1/4 tsp salt
1 cup milk
2 tsp sugar
2 tsp butter
1. Mix flour, salt and sugar together in a bowl
2. Rub in the butter to get fine crumbs
3. Add milk gradually to form a soft dough - I needed just less than a cup, you may need more or less - the dough should form one lump but not be too sticky
4. Knead lightly until smooth
5. Shape into a round and flatten very slightly. Put in a greased and floured circular tin
6. Brush the bread with milk and slash a cross into the top
7. Bake at 190C for 30 minutes or until browned - it should sound hollow when the base is tapped.
Adapted from all down under
1 tbsp fresh rosemary, finely chopped
1 tbsp olive oil
1 Butternut squash, peeled, deseeded and cut into 1" chunks
1 small potato, peeled and cut into 1" chunks
1 large onion, coarsely chopped
2 garlic cloves, finely chopped
1/2 tsp paprika
Pinch of chili flakes
1 litre chicken stock
1. Toss potato, squash, rosemary and oil together. Spread out on a roasting tray and roast at 200C for 25-30 minutes until tender
2. Meanwhile, heat a little oil in a large pan and add onion, garlic, paprika and chili. Cook for about 10 minutes until the onions have softened.
3. Added the roasted potatoes and squash to the pan along with the stock and bring to the boil before reducing to a simmer for 10 minutes
4. Blend or mash until smooth. Return to pan and heat through
Have you started cooking autumnal soups? It is definitely the weather for it here!