Ooooops, sorry, I meant to post this on the Damper thread, must have hit new post instead of reply.....   Seeing I stuffed up, I'll put it here too;

This is a home recipe but could be adapted to on the road....

CAROL,S EESI PEESI CHEESI DAMPER

Plain flourMustardWater

Pinch of saltGrated cheeseand

Onions-I use onion flakes but pre hydrate them with boiling water

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Place all ingredients in bowl, add the water and mix so no dry bits.

Place on pastry sheet sprinkled with flour and a bit of turmeric or can use paprika

Sprinkle flour and a bit of turmeric or paprika on top and gentle make into round loaf shape

I do not knead this one and it creates a nice open texture in the cooked damper

Wrap in alfoil so totally enclosed

Place on oven tray in hot oven about 180 to 190 degrees.Cook 10 minutes and gently turn over

Cook for another 10 minutes and turn again. Cook another 10 minutes about 30 minutes in all

Tap the alfoil with the back of a spoon and it should make a hollow sound indicating it is cooked.You can unwrap a bit of the alfoil and use a skewer to test also.

ENJOY hot with a bit of butter

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-- Edited by Vic on Tuesday 6th of December 2011 06:09:28 PM

Helena wrote:

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Thanks Vic will have to try it out. Helena

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 so will i. Neil

Ma wrote:

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I know it's probably a very dumb question, but what is Mustard Water?

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 I think Vic forgot the space between the words Ma.