Cooking

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Camps Community Cook Book - Rabbit Stew for Easter by Valerie Elliot
Camping Cooking

CAMP COOKING: Rabbit Stew for Easter

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

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Camping Cooking

OOZY CHOCOLATE CAMP RECIPE FOR EASTER: Microwave Decadent Chocolate Brownie

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

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San Choy Bau Recipe
Camping

San Choy Bau Recipe

  San Choy Bau is one of those dishes my kids keep asking for again and again. It’s a great one for camping because the ingredients store easily (oyster sauce should be kept in the fridge), and you only need one pan. The same amount works as a starter for a large group (gem lettuce leaves work better for this) – or feed the family as an easy carb-free lunch. I normally use chicken mince but pork mince works well, too. It can be made ahead of time and reheated when you want it!  Ingredients 1 packet dried shitake mushrooms

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Tom Yum is yum-yum!
Camping

Tom Yum is yum-yum!

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,

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Coconut Cake Recipe
Camping

5 ingredients in Letty’s Coconut Cake Recipe

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)

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Veggie Parcel Recipe
Camping

Recipe for you: Veggie Parcel

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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Spaghetti and Meatballs Recipe
Camping

A crowd-pleaser: Simple Camp Oven Spaghetti and Meatballs

And it did! When our youngest glimpsed into the pot, he looked up super impressed! We eat meatballs, I have three different recipes for them I love. But it was the first time he ate meatballs that were cooked WITH the spaghetti. I guess, after ditching many carbs during a health kick for Heatley and I, he was just delighted to see pasta! After he consumed two huge bowls of it, he said it was the best ‘guinea pig’ recipe, (newly tried from the Camps Australia Wide Community Cookbook) yet. In our COVID lockdown, we cooked this on the stove

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Stir Fry Chicken recipe
Camping

Chicken tonight? Try Stir-Fried Chicken with Chillies and Peanuts

Delicious! The teen particularly loved it – I think because it was so saucy. He said for me to add more chilli next time! (This was probably because instead of four small chillies I had one larger red chilli.) I did also add bok choy, and shallots (or spring onions), too. We served Stir-Fried Chicken with Chillies and Peanuts with brown rice, for added fibre and lower GI. It was all part of COVID cooking – whipping up recipes from the Camps Australia Wide Community Cookbook during lockdown.  Highly recommend – thanks to Doug Minnnis who contributed this recipe to the new

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Lyn Moore cooking her Braised Lamb Chops, Tara, QLD
Camping

Winter warmer recipe: Braised Lamb Chops in the Camp Oven

Lyn Moore cooking her Braised Lamb Chops, Tara, QLD By Lyn Moore. This recipe is so simple. Just heat up your camp oven and your meal will be ready in approximately 1-1/2 hours. Enough time to enjoy the ‘fivies’ get together. Serves 2.  Ingredients: 4 lamb neck chops 1 onion (roughly chopped) 1 carrot (sliced) 1 potato (cubed) 1 can tomatoes  250 ml chicken or vegetable stock (or use stock cubes) 1 clove garlic (finely chopped) Parsley or any herbs you like to use Salt and pepper to taste 250g dried noodles (I use small spiral noodles) Method: Heat up

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