Cheesy spinach damper with rosemary butter
Satisfy your cravings with this delicious Cheesy Spinach Damper topped with homemade Rosemary Butter! This easy-to-follow recipe combines self-raising flour, buttery richness, fresh spinach, zesty garlic, and sharp cheddar cheese for a savory twist on traditional damper. Enhance the flavor with aromatic rosemary butter for a perfect finish. Ideal for a comforting snack or a tasty addition to any meal. Ready to impress your taste buds? Try it now!
- 19 Mar 2025
- Cook time 30 min
- Prep time 10 min
- 8 Servings
- 6 Ingredients
Cheesy spinach damper with rosemary butter is a delightful twist on a classic Australian bread. This simple yet flavorful recipe combines the goodness of cheddar cheese, spinach, and aromatic rosemary to create a comforting and delicious bread that pairs perfectly with soups, stews, or as a standalone snack. Perfect for a cozy evening or a special brunch, this easy-to-make dish will quickly become a family favorite.
Ingredients:
Instructions:
- Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper or lightly grease it.
- In a large bowl, combine the self-raising flour, grated cheddar cheese, chopped spinach, and minced garlic. Mix well to ensure all ingredients are evenly distributed.
- Add 60g of the softened butter to the bowl. Use your hands or a fork to rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.
- Gradually add a small amount of water (a tablespoon at a time) to the mixture, stirring until a soft dough forms. You want the dough to hold together but not be too sticky.
- Turn the dough out onto a lightly floured surface. Shape the dough into a round loaf and place it on the prepared baking tray. Score the top with a cross using a sharp knife.
- Bake in the preheated oven for about 20-25 minutes or until the damper is golden brown and sounds hollow when tapped on the bottom.
- While the damper is baking, prepare the rosemary butter. In a small bowl, combine the remaining 50g of softened butter with the finely chopped rosemary. Mix well until the rosemary is evenly incorporated into the butter.
- Remove the damper from the oven and allow it to cool slightly on a wire rack. Serve warm, sliced, and spread with the fragrant rosemary butter.
Tips:
- Ensure your butter is cold and cut into small cubes before incorporating it into the flour for a flakier texture.
- Thoroughly drain and pat dry the spinach after cooking to prevent excess moisture from affecting the dough.
- Use freshly grated cheddar cheese for enhanced flavor and better melting qualities.
- If fresh rosemary is not available, dried rosemary can be used, though fresh will offer a more vibrant flavor.
- Preheat your oven and ensure it reaches the recommended temperature before baking the damper to ensure even cooking.
- Allow the damper to cool slightly before slicing to make it easier to cut and to let the flavors meld together.
Creating a cheesy spinach damper with rosemary butter is an enjoyable and rewarding culinary experience. By following these tips, you can ensure your damper turns out perfectly textured and bursting with flavor. Whether you’re serving it at a family gathering, as an accompaniment to a meal, or simply enjoying it on its own, this recipe is sure to impress and satisfy. Happy baking!
| Nutrition Facts | |
|---|---|
| Serving Size | 44 grams |
| Energy | |
| Calories 190kcal | 9% |
| Protein | |
| Protein 4.37g | 3% |
| Carbohydrates | |
| Carbohydrates 8g | 2% |
| Fiber 0.39g | 1% |
| Sugar 0.18g | 0% |
| Fat | |
| Fat 16g | 19% |
| Saturated 9g | 29% |
| Cholesterol 44mg | - |
| Vitamins | |
| Vitamin A 160ug | 18% |
| Choline 7mg | 1% |
| Vitamin B1 0.04mg | 3% |
| Vitamin B2 0.07mg | 5% |
| Vitamin B3 0.19mg | 1% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 12ug | 3% |
| Vitamin B12 0.13ug | 6% |
| Vitamin C 1.78mg | 2% |
| Vitamin E 0.21mg | 1% |
| Vitamin K 27ug | 24% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.03mg | 4% |
| Iron, Fe 0.21mg | 2% |
| Magnesium, Mg 12mg | 3% |
| Phosphorus, P 80mg | 6% |
| Potassium, K 54mg | 2% |
| Selenium, Se 6ug | 10% |
| Sodium, Na 90mg | 6% |
| Zinc, Zn 0.61mg | 6% |
| Water | |
| Water 13g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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