RE: Camping Recipe Ideas....

[Guest guest]

I haven't made these recipes so I have no idea what they're like - and

they don't seem hugely light-weight! But they do look like fun...

I got them from www.coolcamping.co.uk.

With the muffins and the bread you could possible mix the mix before

leaving home and carry it. Still heavy though and more for camping for

fun than camping while hiking!

 

 

Orange-baked muffins

 

Did you know that by hollowing out a humble orange you get a sensational

disposable

cooking vessel? It's true - throw out your frying pans! You can always

use prepackaged

muffin mix if you don't want to make it yourself. We won't tell.

 

Serves 6

 

6 oranges

100g plain flour

80g butter

1 egg, beaten

80g brown sugar

80ml milk

2 tsp baking powder

1 tbsp cocoa powder

 

Cut the top off an orange and keep the 'lid' to one side. With a sharp

knife, thoroughly

hollow out the fruit, eating the flesh as you go. Check there are no

holes elsewhere in

the orange peel and plug them up with a bit of pith if there are.

To make the muffin mix, sift the flour into a bowl, add the butter, egg

and brown sugar

and give it a really good stir. Add the milk and baking powder, then

sift the cocoa in

and stir again until it has all blended in nicely. Using a whisk helps

to mix it all up good

and proper.

Stuff the mixture into the empty orange shells so they're about half

full. Put the lid back

on and wrap well with tinfoil.

When you've run out of muffin mix (or oranges), place the silver globes

onto hot coals

and leave for about 20 minutes, turning now and then. Don't be afraid to

unwrap one

carefully to check on progress. When you think they're cooked, remove

from the heat

and wait for them to a cool a little before you handle them. Then

unwrap, discard the

lid and spoon out the warm, orange-tinged muffin.

 

Damper Bread

This is unhygienic, unhealthy and horribly messy. The kids will love it.

 

Serves 8

 

600g self-raising flour

100g caster sugar

A pinch of salt

100ml water

 

Mix the flour with the sugar and salt, and blend with some water to form

a dough.

Knead lightly until smooth, and allow to rest somewhere cool for 10

minutes or so.

Meanwhile, sharpen a long, sturdy stick, taking care to scrape off the

bark.

Take a small handful of the mixture and squish it onto the end of the

stick so it looks

like a thick sausage.

Cook over the fire, turning regularly until it swells, browns and feels

solid when you

tap it.

Carefully pull the hot damper bread off the stick and fill the hollow

with jam or whatever!

 

Super Quick Sauces:

(These are recipes that have been posted to the gorup a million times -

but do raise the question - why not?)

 

Cooking in the outdoors is all about getting the maximum flavour from

your food

with the minimum of effort. These tasty sauces can be knocked up in a

flash and

are extremely versatile - use them as dips, marinades or pour-over

sauces. If you're

feeling organised you could make them at home and bring them in a jar,

but where's

the fun in that? Master just three or four of these sauces, and you'll

find cooking at

camp an absolute breeze.

 

Olive Tampenade

1 tbsp of capers

125g black or green pitted olives, chopped

1 garlic clove, peeled and crushed

1 lemon (juice only)

1-2 tbsp of olive oil

 

Mush all the ingredients together in a

pestle and mortar until you get a smooth

paste. Season as required.

 

Pesto

1 garlic clove

Handful of basil leaves, chopped finely

Handful of grated parmesan cheese

2 tbsp olive oil

Handful of pine nuts

A sprinkle of pepper

 

Pound the garlic and basil together. If you

don't have a pestle and mortar you can

make do with a potato masher. Add

some grated parmesan cheese, a dollop

of olive oil and the pine nuts and mix to a

smooth consistency. Season with pepper.