by Jim and Vickie Salmon This is an easy to make quick meal using food items usually on hand when camping or caravanning. Plus it is great for leftovers the next day! Ingredients: 1kg mince, beef is best 2 large onions Plain flour 1 can tomato soup Potato and mixed vegies Salt and pepper to taste Milk optional Method: Roll mince in to rissole size balls (add salt and pepper or extra flavourings if required). Place flour in a bowl and roll mince balls through flour and coat well, then place to one side. Cut onions in to rings. Heat
Easter memories and an Easter bunny – in a pot! Have you ever cooked rabbit? Well, here’s the recipe, so now you can… Valerie Elliot said Koondrook Wetland Reserve, in the Gunbower State Forest, New South Wales is her favourite campground. it is also close to the Barham Club and shops. Valerie told us, “When we camp at Koondrook, my nephews and husband go out shooting, and have permission and gun licences to do this. They get a few rabbits, and I love it. “My husband, our family and friends have been camping near the Murray for about 40 years. We
This recipe is so quick and easy and absolutely scrummy. It was sent into the Camps Australia Wide Community Cookbook by contributor, Adele Davison. Makes 12 pieces. If you don’t have a microwave on board – try it in the oven or camp oven – or wait until you find a camp kitchen! Ingredients: 150gm butter 200gm block dark chocolate 3 eggs 1 ½ cups raw sugar 1 tsp vanilla essence 1 cup plain flour, sifted ½ cup cocoa, sifted Method: Melt butter and chocolate in a small microwave safe bowl. Depending on your microwave, 1 minute, stir, then another
Thanks to Amanda Brownhill for sending this in to the Camps Australia Wide Community Cookbook! It is featured in the Camp Recipe Hacks and we tried it out on the last night of our Outback QLD road trip this year. We had stopped into a caravan park at Gayndah, and welcomed a simple meal that used up all our scraps. Very easy, versatile and yummy! Fry bacon and onion until crispy. Add 1/4 jar or 3 tablespoons of pesto. Fry off. You can add mushrooms, herbs and pepper at this stage if you want to. Add long life cream and
Contributor, Mandy Holmes from Cygnet, Tasmania said this recipe in the Camps Australia Wide Community Cookbook “is a great one pot dish that can be scaled up for feeding the hoards, made for one, made vego, gluten free and uses up all those odds and sods in the esky that on their own aren’t enough to construct a meal from. Ingredients don’t need to be measured, just taste as you go”. EXCEPT the Tom Yum paste. My family would urge you to measure it well, very well if you are a first time Tom Yum maker, like I was last night! Admittedly,
Letty Casey contributed this recipe to the Camps Australia Wide Community Cookbook. She says, “it is such an easy, mess-free cake to make and so versatile and very fulfilling”. With no eggs, and no butter – it could get you through some “Mother Hubbard” moments when travelling remotely. Best eaten on the day it is made, we used self raising flour. Ours soon disappeared! Ingredients: 1 cup flour (plain or self-raising) 1 cup shredded or desiccated coconut 1 cup sugar (white, raw or brown) 1 cup milk ( or replace it with ¼ cup powdered milk and ¾ cup water)
Jason Crossman said this recipe was passed on from his uncle, an easy and tasty way to prepare vegetables when camping. Even the kids will enjoy it! We certainly did. Super simple, it was beautiful with our steak. And a bonus – no washing up! Remember, most of the recipes in the Camps Australia Wide Community Cookbook are transferable e.g. camp oven dishes will cook up in a slow cooker or pressure cooker, even a regular oven. We cooked this at home, under COVID lockdown. Thanks Jason! Ingredients: 2 carrots – grated 1 zucchini – sliced 1 large brown onion
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