Sun Dried Tomato Parsley Damper Recipes

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SUN DRIED TOMATO PROVOLONE BREAD



Sun Dried Tomato Provolone Bread image

Recipe taken from Taste of Home Special Editions submitted by Marie Rizzio. This is wonderful bread to go along with soup.

Provided by 55tbird

Categories     Quick Breads

Time 1h10m

Yield 3 mini loaves, 6 serving(s)

Number Of Ingredients 13

1/3 cup sun-dried tomato packed in oil
2 1/4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons sugar
1 1/4 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon fresh coarse ground black pepper
2 eggs
1 1/4 cups buttermilk
3 tablespoons canola oil
1 cup shredded provolone cheese
1/4 cup minced fresh parsley

Steps:

  • Drain tomatoes, reserving 2 T oil.
  • Chop tomatoes and set aside.
  • In a large bowl, combine the flour baking powder, sugar, basil, salt, baking soda and pepper.
  • In a small bowl, whisk the eggs, buttermilk, oil and reserved sun dried tomato oil.
  • Stir in dry ingredients just until moistened.
  • Fold in cheese, parsley and sun dried tomatoes.
  • Transfer to three greased 5 3/4 x 3 x 2 inch loaf pans.
  • Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes before removing from pans to wire racks.

SUN-DRIED TOMATO DAMPER



Sun-Dried Tomato Damper image

A twist on the traditional Australian damper bread recipe. Cooking time includes dough resting time.

Provided by Sarah_Jayne

Categories     Quick Breads

Time 1h

Yield 8 serving(s)

Number Of Ingredients 5

17 1/2 ounces self raising flour
10 1/2 fluid ounces milk
2 teaspoons caster sugar
2 tablespoons butter, softened
1 ounce sun-dried tomato, soaked in boiling water for 15 minutes and finely chopped

Steps:

  • Sift the flour into a bowl and rub in the butter.
  • Add the remaining ingredients and mix them until combined.
  • Turn the dough out on a floured surface and knead it for a couple of minutes bringing it into a ball.
  • Cover the dough with a tea towel or cling film and leave it to rest for 30 minutes.
  • Preheat an oven to 375 degrees.
  • Divide the dough into 8 balls of dough and place it on a lightly greased baking tray.
  • Place the tray on the center shelf in the preheated oven.
  • Cook the damper for 20 minutes until risen and golden brown.
  • Serve or keep warm until ready to serve.

BUSH TOMATO DAMPER



Bush Tomato Damper image

A bush tomato is an Australian native berry related to the tomato. Sun-dried tomatoes can be subbed. Dampers are usually baked in one loaf, like soda bread, but these are shaped into rounds like American biscuits.

Provided by Outta Here

Categories     Quick Breads

Time 1h

Yield 8 dampers, 4 serving(s)

Number Of Ingredients 7

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon sugar
3 teaspoons unsalted butter, softened
2/3 cup milk
1 ounce Bush Tomatoes or 1 ounce sun-dried tomato, soaked to soften

Steps:

  • Sift flour and baking powder together into a bowl.
  • Add salt, sugar and butter, and mix with fingers until crumbly.
  • Add milk and tomatoes and mix.
  • Allow to rest 30 minutes.
  • Preheat oven to 400F and lightly coat a baking sheet with cooking spray.
  • Roll dough out about 1 1/4 inch thick and cut into 8 rectangles or circles. Place on baking sheet and bake for about 20 minutes, or until golden brown.
  • Serve hot.

Nutrition Facts : Calories 284.2, Fat 5, SaturatedFat 2.9, Cholesterol 13.3, Sodium 493.8, Carbohydrate 51.2, Fiber 1.7, Sugar 1.2, Protein 7.8

SUN-DRIED TOMATO AND PARSLEY DIP



Sun-Dried Tomato and Parsley Dip image

Make and share this Sun-Dried Tomato and Parsley Dip recipe from Food.com.

Provided by Lalaloula

Categories     Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 4

4 large sun-dried tomatoes, chopped
1 garlic clove, roasted
1/2 bunch fresh parsley, chopped
150 g cream cheese

Steps:

  • In a tall bowl combine all the ingredients. Blend together using a hand-held blender. Alternatively you could also use a food processor or blender.
  • Enjoy!

PARSLEY PESTO WITH SUN-DRIED TOMATOES



Parsley Pesto With Sun-Dried Tomatoes image

Last night, in the mood for something delicious and healthy (in that order), I made pesto using parsley. I always keep parsley in the fridge -it's a staple for me, as are lemons and garlic. I consider these types of ingredients the building blocks of good food; hence, keeping these items in my kitchen is a must! Top your favorite high-protein, gluten-free pasta with this power packed parsley pesto -parsley is considered a superfood- and you have a dish that not only tastes good, it's good for you too! Enjoy.

Provided by Elanas Pantry

Categories     Vegan

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

1 cup fresh parsley, chopped
1/2 cup sun-dried tomato
1/2 cup pine nuts
1 garlic clove, chopped
1 teaspoon lemon juice
1/4 teaspoon celtic sea salt
1/4 cup olive oil

Steps:

  • In a food processor, place parsley and pulse briefly.
  • Add sun dried tomatoes, pine nuts, garlic, lemon juice and salt, then pulse until almost smooth.
  • Drizzle in olive oil and pulse again briefly to incorporate.
  • Serve with pasta, sesame crackers or walnut crackers.

Nutrition Facts : Calories 514.2, Fat 50.7, SaturatedFat 5.5, Sodium 591.8, Carbohydrate 14.5, Fiber 3.9, Sugar 6.6, Protein 7.5

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