Pumpkin & Cheese Damper


The twins have an active imagination when it comes to outdoor play. When we moved back to the house they quickly set up their "camp", and over the weeks it has grown into a campsite with a fire, a clothes line, a sleeping area and of course a play area.


I love that they have spent days there playing and acting out camping adventures, and over the past week their school friends have also had a great play date at "Camp Mack & Eme."

"Camp Mac & Eme" being built.

I have actively encouraged their camping adventure, and we have "toasted" marshmallows on sticks and "cooked" damper on the open fire.


This recipe is awesome. I love pumpkin and being in season it tastes even better. This damper is a great recipe to accompany a family meal, to have in the afternoon with a cup of tea, or as a wholesome snack in your kids' lunchbox.


Perhaps on your next camping trip this might be what is cooked over your open fire one night!


Prep 10 min // Cook 35 min


INGREDIENTS

2 cups self raising flour

2 tbs continental parsley (leaves only)

2 spring onions

3 cloves garlic

2 tbs fresh thyme (leaves only)

70g Parmesan cheese

1/2 pumpkin (I used butternut but you can use any type)

40g butter

1 egg

1/4 cup milk

1/2 red capsicum diced

Salt and pepper to season


THERMOMIX METHOD

  1. Preheat the oven to 180 degrees, grease a muffin tin and set aside.

  2. Chop the butternut pumpkin and place in a steaming basket. Fill a bowl with 600g water and cook 13min/sp4/varoma.

  3. Empty the water from the bowl and coarsely mash the pumpkin with a fork then set aside.

  4. Add herbs, onion and garlic to bowl, chop 3sec/sp8, then scrape down sides.

  5. Add cheese, chop 7sec/sp8, then scrape down sides.

  6. Add flour, egg, milk, pumpkin, capsicum and butter, season with salt and pepper, then mix 8sec/sp4 and scrape down sides.

  7. Pour into the prepared tin and bake until cooked through. Serve hot with butter or freeze in portions for school lunches.

Non-THERMOMIX METHOD

  1. Preheat the oven to 180 degrees, grease a muffin tin and set aside.

  2. Chop the pumpkin, place in a saucepan, cover with water and boil until soft. Drain water and coarse mash pumpkin with a fork and set aside.

  3. Dice the spring onion, herbs and garlic, then place in a bowl.

  4. Grate the cheese, add to the bowl and mix through.

  5. Add flour, pumpkin, egg, milk, capsicum and butter, then mix thoroughly. Season with salt and pepper.

  6. Pour into the prepared tin and bake until cooked through. Serve hot with butter or freeze in portions for school lunches.

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