It is just cooking, first attempt.
Recipe from Rastas at the Kingsthorpe COG:

1 and a half cups of SR flour

1/2 a teaspoon of salt

1/2 milk and 1/2 water to make the mix bind together (Keep it dry as the garlic and cheese will loosen it up

Good handful of tasty cheddar cheese (shredded)

a good sprinkle of parmesan cheese (About a quarter of the qty of the cheddar amount)

2 Tablespoons  (heaped) of minced garlic

Knead well to mix, and flour it down to stop sticking to hands.

Place in oiled tray, and make some cuts in the top for texture and to allow the topping parmesan cheese to sit.

I would normally use milk brushed over the top to help brown, but the cheese will brown off nicely.

Cook in a camp oven on a trivet with lots of top heat to brown the crust!!!

Note from KD: I stuffed up and added 1/2 a cup each of milk and water, it was too wet so had to add more flour...............
When he says half and half, he means it................
More stuff up, I used my 10" Furphy with stumpy legs over heatbeads, it just put them out, so even with beads on the lid nothing was happening fast. Should have used my 10" Lodge, so did a cheat and put the damper in my Weber "Q"  -  turned out perfect! Just needed more heat.  Lives and learns etc...................

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David, I would put 15 heat beads on that little Furphy.  Also looks like you have got it sitting in a close container.  That would cause the heat beads to go out underneath.  The heat beads shouldn't go out if oxygen is getting to them.

End result looked good Dave...   Taste alright????

Derek wrote on Apr 18^th, 2009 at 8:42pm:

David, I would put 15 heat beads on that little Furphy.  Also looks like you have got it sitting in a close container.  That would cause the heat beads to go out underneath.  The heat beads shouldn't go out if oxygen is getting to them.

I used an old frypan for the base, needed something to lift the oven up slightly.  Also needed more beads as you say, eight under.
Tasted as good as yours Rastas!  That is a terrific recipe.

Kingsthorpe David wrote on Apr 19^th, 2009 at 7:52am:

I used an old frypan for the base, needed something to lift the oven up slightly.

Ahhh I can see that now.  You need a bigger frying pan or other container so the air can circulate.


Derek

Looks great KD.   One of my recipes says to use the cheap type parmeasan in this kind of cooking as it contains less moisture.

Looks yumm to me David....i will be giving this a go  :D...... :-/wonder if It would be okay with a bit of diced bacon as well???

Now your talkin Lil.
cheers George

The Bacon would be a plus to the recipe i think. The reb USA.

There is a lot of salt in the damper becuse of the ammount of parmesan cheese, so the bacon would need to be carefully added.  But I agree, it would add something!!!

Now I am thinking, add bacon, put the damper slice on the griddle to get some toasty marks on it and top with an egg for breakfast!!   Yayy

[smiley=drool5.gif]What time is breakky?????

Rastas000 wrote on Apr 20^th, 2009 at 6:05am:

Now I am thinking, add bacon, put the damper slice on the griddle to get some toasty marks on it and top with an egg for breakfast!! Yayy

Rastas, that sounds good to me. :)
cheers George

Rastas000 wrote on Apr 20^th, 2009 at 6:05am:

Now I am thinking, add bacon, put the damper slice on the griddle to get some toasty marks on it and top with an egg for breakfast!! Yayy

Sounds good to me too!! :P

I checked this out again for the amount of garlic whooooooooo I bet it was good but the MOTH would kill me!!!!!!!!!  I have to be very sneaky with garlic  ;)

You could wave a garlic clove over it.....  LOL

or alternatively, thell the MOTH to harden up....