Australia - Damper, Snags, and Pavlova

Anyhow, back to business. This past week, the land Down Under celebrated Australia Day, which is why I chose Australia as my theme for week three! I made snags (pork sausages) with fried onions and damper bread, and then pavlova for dessert. It was a very filling meal, and very delicious!
The sausages were very easy, as I had made them before, but the bread was a very exciting new endeavor for me. Until now, I had never actually made bread before! Damper, or bush bread is an incredibly easy recipe which traditionally is baked in the hot coals of a campfire, but can also be made in a conventional oven. The bread is made of only flour, salt, and milk, and took barely any effort, which was perfect for an amateur baker like me.

Australia Day was a definite success, and here's hoping I can stay on track from here on out!
FIRSTS THIS WEEK:
- Made bread!
- Separated egg whites from yolks
- Learned what self-rising flour is
- Learned how to make a substitute for self-rising flour
- Made whipped cream (not from a can!)
- Learned lemon juice can be used as a substitute for cream of tartar
RECIPES I USED:
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