Chunky Pesto and Cashew Damper Scrolls

My husband and I recently went out for dinner at a lovely Italian restaurant, "Mariosarti". I've missed Italian food, as my hometown Melbourne is packed with Italian dining spots and I had become accustomed to that cuisine...Brisbane seems to have a lot of Thai restaurants but the Italian eateries seem few and far between.
Besides being a wonderful night, it was also slightly amusing. The restaurant was cozy, and full of laughing couples and tables of friends and people having a good time together. Besides us sat a couple on what I presume was a date. Amongst all the mirth from other diners I could hear the man sitting next to me talking in the most serious tone. "I can tell good quality herbs in a dish--I'm a food conosure. I really know food...like, really know food. I can taste quality." On and on he went into the history of this part of his meal and that, raving, and the girl sat and said nothing. I wonder if she was wondering when she would be able to go home? It made me laugh. The woman excused herself and went to powder her nose. The waiter came and asked the man if the meal was okay, and ended up standing there for a good ten minutes listening to the customer jabber about fine dining and the quality of the meal and the perfection of the cooking.
If I ever become so tedious when speaking of food on this blog, shoot me!
I love food, and he bored me to tears, and I only caught snippets of his spiels. I felt for his poor date.
Anyhow, feeling the need for another taste of something Italianesque, enter pizza scrolls. These are super yummy, especially when served straight from the oven and are very easy to make. Except, I made the error of not using enough flour when I rolled the dough, so it was a near fatality. They came out of the oven looking delicious, so all's well that ends well, as they say.

CHUNKY PESTO AND CASHEW DAMPER SCROLLS (adapted from Taste.com.au) 


3 cups self-raising flour
80g butter, chopped
Salt & freshly ground black pepper
1 1/2 cups buttermilk
Buttermilk, extra, to brush
150g container chunky basil pesto dip with cashew nuts (we used Black Swan brand)
1/4 cup finely sliced sun dried tomatoes
2 rashers bacon, fat removed, finely sliced
1 cup cheese, grated
1/4 cup Parmesan cheese


Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Sift the flour into a large bowl. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Season with salt and pepper. Make a well in the centre and pour in the buttermilk.
Use a round-bladed knife in a cutting motion to mix until evenly incorporated and the mixture begins to hold together. (Do not overmix. The dough should be soft but not sticky.) Turn the dough onto a well floured surface and gently knead until just smooth.
Use a lightly floured rolling pin to roll out the dough to a 30 x 40cm rectangle, about 1cm-thick. Spread the pesto evenly over the dough and sprinkle with Parmesan, sun dried tomatoes and bacon. Sprinkle a little grated cheese over the top.
Starting from a long side, roll up firmly to form a log. Brush the edge with a little extra buttermilk and press down firmly to seal. Cut log crossways into 16 equal portions, about 2cm thick. Place the scrolls on prepared tray. Sprinkle the tops with grated cheese. Bake in oven for 20 minutes or until golden brown and just cooked through. Set aside for 10 minutes to cool slightly. Serve warm or at room temperature.

 NOTES: the scrolls look and taste wonderful with some tomato pasta sauce spread on top before the grated cheese is placed onto them. You may also substitute the bacon for ham or salami, and the pesto dip for any other dip or spread. Also if the scrolls are done but the tops aren't golden, you can pop them under the grill on high for a minute or so to brown them.

With a smear of tomato under the cheese

Hot Pizza Damper...Just out of the oven...

I know that a lot of  my readers are heading into summer, but here in Australia we're getting into that season where hot soups, puddings and hearty veggie casseroles are to be desired on those cooling nights that are fast on our heels. Our faux flame heater is out and keeping our toes toasty but it helps when the bellies are warm to boot...and that's where this recipe comes in. I made this pizza damper as an accompaniment to the roast pumpkin soup featured in my last blog, and they went perfectly together. We had my father in law over for dinner and he promptly asked where the pizza damper came from, because he thought it had been bought.
Yes it looks impressive, so if you're ever having guests over for dinner, I recommend you make it as a table centrepeice. It smells divine, it looks divine and its absolutely delicious. This one came straight out of the oven onto the table...nothing like bread fresh out of the oven! There's really nothing to this recipe, the buttermilk does all the hard work. It requires no bread making skills at all. I've never used buttermilk until now, and I am absolutely impressed by how delicious it makes scones, pancakes and damper. Again, this was one thing that only lasted a few minutes on the table...so make a couple! Everyone will want seconds. Even the kids who hate tomato and olives ate this baby with relish. Now that's saying something!

PIZZA DAMPER (adapted from taste.com.au)

1/4 cup sun dried tomatoes, chopped
1/4 cup  black olives, finely chopped (we used Spanish olives)
1 tsp. dried parsley
1/3 cup grated cheese
1/4 grated cheese, extra
2 cups self raising flour
1 tbs sugar
pinch salt
60g butter, chilled, diced
3/4 cup buttermilk

Preheat oven to 220°C/200°C fan-forced. Line a round baking tray with baking paper. Position oven rack in the top half of oven.
Sift flour, sugar and salt into a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Add the olives, parsley, 1/3 cup cheese and tomatoes. Stir until well combined, and then make a well in the centre of the mixture. Add buttermilk. Using a flat-bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth. Form into a flat disc big enough to fit inside the pan (20cm base). Cut round into 8 wedges (don't cut all the way through). Brush the top with a little buttermilk, and sprinkle the extra cheese on the top of the damper. Bake for 20 to 25 minutes or until hollow when tapped on top or turns golden. Serve hot.