Parmesan and olive damper

Parmesan and olive damper

By
From
Zest
Serves
6-8
Prep
10 mins
Cooking time
50 mins
Photographer
Ian Hofstetter

This damper is delicious with roasted tomato and capsicum soup. It freezes very well – wrap in foil, thaw at room temperature and re-heat at 180˚C for 5–10 minutes.

Ingredients

Quantity Ingredient
spray oil
3 cups self-raising flour
45g light margarine
1/2 cup parmesan, grated
1/4 cup pitted olives, sliced
1/4 cup chives, snipped
1 1/4 cups low-fat milk
2 teaspoons sesame or sunflower seeds

Method

  1. Preheat the oven to moderate, 180ºC. Spray a small baking tray with oil.
  2. Sift the flour into a large bowl. Rub in the light margarine gently, using your fingertips. Stir in the parmesan, olives and chives.
  3. Make a well in the centre of the flour mixture. Pour in milk all at once. Using a bread and butter knife, mix quickly to a soft, sticky dough. Do not over-mix.
  4. Turn the dough out onto a lightly floured surface. Knead gently and form into a round. Place on the prepared tray. Brush with milk and sprinkle with sesame seeds.
  5. Bake for 45–50 minutes until the loaf is golden, firm and sounds hollow when tapped. Cool on a wire rack. Serve warm.

Variations

  • –You can increase the fibre in this loaf by using wholemeal flour and adding some oat bran. You may need to increase the liquid slightly.

    –Experiment with other flavour combinations such as garlic and pine nuts, grated zucchini and tasty cheese, sun-dried tomato and basil.
Tags:
healthy
diet
low
fat. low-fat. low
calorie
low-calorie
skinny
nutritional
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