Tuesday, January 17, 2012


Carrot soup for dinner. I stared at the pot of orange and wondered what should go with it. We used to have a choice of bakeries within shouting distance. Here, not so. And, as if possessed by the country cook I always wanted to be, suddenly there was damper.

Combine a cup of self-raising flour and a cup of wholemeal self-raising flour with a teaspoon of salt. Rub in 60g of chopped butter. Add a big handful of chopped chives* and a couple of handfuls of grated cheese - I used mozzarella and parmesan. Mix together with a cup of milk and a splash of water, then turn out onto a floured surface and knead for a minute or two.

Plonk it onto a greased tray, slash a cross in the top, brush with milk, scatter on some more grated parmesan, and bake at 180 degrees for half an hour. 

Slice it, butter it, eat it while it's hot.

The four-year-old preferred her damper crumbled into the soup and declared it delicious. The not-quite-two-year-olds weren't much fussed about any of it. The GM was awestruck as he tumbled out the door to join the village choir. (Seriously. He's there now.)

* Chives, in full purple bloom, chanced upon on a recent stroll around the garden.


  1. OMG Greer, you are seriously amazing...........country life does suit you. I wish I had a serve of that meal!

  2. Greer! Good grief that looks incredible. Really putting the rest of us to shame. I read on someone's blog recently the term ... blog life envy .... Kellie xx

  3. That looks so good! I believe I may have to make some homemade bread tonight....

  4. I'm on the look out for dinner ideas with the girls going back to school and the menu planning starting again. I'll give that damper a go, thank you for the recipe. xx


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