Beef & Potato Pies
Chilli Con Carne with Corn Bread
Flat Bread Vegetable Slice
Homestyle Beef Casserole with Herb Dumplings
Homemade Egg-Free Pasta with Mushroom & Pea Sauce
Olive & Parmesan Damper Rolls
Oven Baked Fish Dippers with Avocado Mayonnaise
Parmesan Veal Schnitzel
Pumpkin & Sesame Seed Cheese Loaf
Ricotta & Zucchini Hotcakes
Roast Pumpkin & Feta Pizza
Roasted Vegetable & Goats' Cheese Flan
Ricotta, Vegetable Tart with Kale Crisps
Roasted Vegetable Rustic Tart
Sweetcorn & Dill Fritters
Texan Pulled Pork & Beans with Cheese Dumplings
OLIVE & PARMESAN DAMPER ROLLS
Quick and easy yeast-free rolls. Perfect partner to soups or top with ricotta, semi-dried tomatoes and rocket.
Makes 6 rolls
Prep: 10 mins Cooking: 35 mins
3 cups Healthy Baker Self Raising Flour
75g cold butter, diced
3 teaspoons dried Italian herbs
1/2 cup pitted black olives, coarsely chopped
1/2 cup finely grated Parmesan cheese
1 1/3 cups buttermilk, plus extra for brushing
1 tablespoon finely grated Parmesan cheese
1/2 teaspoon dried Italian herbs
Preheat oven to 200ºC. Line a baking tray with baking paper.
Sift flour into a large bowl. Add butter and rub with fingers until mixture resembles breadcrumbs. Stir in herbs, olives and Parmesan cheese. Add buttermilk and stir with a round ended knife just until combined.
Turn onto a lightly floured board. Lightly knead dough – just until it comes together (over-kneading with result in dense rolls). Divide dough into 6 pieces. Lightly knead a piece of dough just enough to form it into a ball shape.
Place on prepared tray. Repeat with remaining dough pieces. Brush each roll lightly with a little extra buttermilk. Combine topping ingredients and press gently onto rolls.
Bake 25 minutes or until cooked (test by inserting a skewer into the centre of a roll – it should remove clean. Serve warm or cold.
* Tip: olive & parmesan rolls are best eaten the day they are made.