FIRESIDE BEEF STEW… great in the Thermal Cooker or Camp Oven
- 2 tablespoons olive or coconut oil
- 800g beef, cut into bite-sized chunks (I use chuck or gravy)
- 1 rasher of bacon, chopped
- 4 spring onions, sliced
- 2 cloves garlic, chopped
- 1 large carrot, roughly chopped
- 1 celery stick, sliced
- 2 swedes, peeled and cut into large chunks
- 2 parsnips, peeled and cut into large chunks
- 400g tin diced tomatoes in herbs
- 1 cup beef stock or water
- 1 tablespoon tomato paste
- 1 teaspoon of Italian herbs or dried oregano
- ¼ cup sour cream
- 1 cup of green beans, halved and steamed
- Salad to serve
- Heat ½ the olive oil in a pan over high heat.
- Sear the beef in 2-3 batches, turning until nicely browned.
- Remove to a side plate.
- Lower the heat to medium.
- Heat the remaining oil and sauté the bacon, spring onion, garlic, carrot and celery for a few minutes.
- Return beef to the dish and add the swede and parsnip.
- Stir through the tomatoes, stock, tomato paste and herbs.
- Season well with salt and black pepper.
- Cover with lid and put in Thermal Cooker or Camp Oven and cook until meat is tender.
To serve – stir in sour cream and steamed green beans. Serve with salad or mashed potato.
CHICKEN & VEGGIE SOUP
If you are looking from some fresh and easy ideas to keep you on track on the road then this soup will be your new favourite dinner! We love it!!
When travelling a long day on the road we would bring these ingredients to the boil on the gas stove for about 15 minutes before we left in the morning, then transfer them to our Therma Pot and we would have our meal cooked when we arrived at our next destination. This is a recipe that just keeps on keeping on… if you keep topping it up it will last a few days… Yum Ohh!!
Cook together in the larger pot of the Therma Pot…
- 2 garlic cloves, crushed
- 2 carrots, peeled and cubed
- 1 cup butternut pumpkin, peeled and cubed
- 1 sweet potato, peeled and cubed
- 1 small zucchini, peeled and cubed
- 1 small packet spinach leaves
- 1 brown onion, quartered
- 4 cups chicken stock
- 2-3 cups uncooked chicken breast, diced
- ¾ teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon dried oregano
- ¼ teaspoon cracked pepper
- 1-teaspoon turmeric
- 2 tablespoons Italian herbs
- Pinch salt
- 2 cups water
HOMEMADE YOGHURT – (without a thermometer)
I take my EasiYo yoghurt maker I purchased from Woolworths, although I have made it in my Thermal Pot.
- 4 cups full cream milk
- 2 tablespoons yoghurt containing live active cultures
- In a stainless steel pot, bring the milk to a boil over medium heat -180 degrees. This will take a while, probably about 20 minutes in a medium pot.
- The milk will start to froth before it boils. Heating the milk does two things:
- It kills competing bacteria, and
- Denatures (changes the shape of) proteins in the milk, helping the milk to “gel” and preventing the separation of water from the yogurt during storage.
- Milk burns easily, so heat gradually and stir a lot to prevent burning. If I have a little ice on hand I sometimes rub the bottom of the pan as this stops the milk from sticking
- Simmer the milk for 5 minutes, stirring regularly.
- Remove from heat.
- Allow the milk to cool until lukewarm to the touch, stick a clean finger in the milk. If you can hold it for 10 seconds without it becoming uncomfortably hot, it is ready. This may take about 20-30 minutes but don’t let it get too cool.
- Meanwhile boil the kettle. By the time you need the boiled water to pour into the Yoghurt Maker it will have cooled slightly. If it is too hot, you’ll kill the bacteria.
- Add one tablespoon of starter yogurt to the milk and blend with a whisk thoroughly.
- Take the remaining tablespoon of starter yoghurt and rub the yoghurt against the walls of the container containing milk. Apparently yoghurt fermentation begins on the walls of the dish.
- Pour the milk into the yoghurt jar and place in the Yoghurt Maker.
- Pour boiled water not quite half way up the jar.
- Incubate 4-5 hours, or longer if you prefer a more tart yogurt.
Hurrah! The milk has transformed into yoghurt! It is that easy!!
Refrigerate to set yoghurt.
Set aside 2 tablespoons as starter yoghurt for your next batch.
BEST EVER SCONES
- 5 cups self raising flour
- pinch of salt
- 300ml cream (I replace this with yoghurt)
- 1 can lemonade
- 2 teaspoon baking powder
- Sift flour and salt into a bowl. Make a well in the centre. Pour in cream and lemonade.
- Mix with a knife until mixture comes together. Turn dough onto a lightly floured surface. Knead gently until smooth and pliable.
- Cut scones into rounds using a scone cutter. Arrange close together on a lightly greased tray.
- Bake in a very hot oven (220 degrees) for 10-12 minutes or until golden. Serve with jam and cream. Freeze if desired.
If we are free camping and there are no fire restrictions I cook these in my camp oven … place oiled camp oven in the fire while making the scone dough and surround with hot coals – NOT ON THE BOTTOM. Place the scones in warm camp oven and place hot coals on the lid to brown the scones!
MY YUMMY DAMPER…. using our camp oven
There is nothing like a yummy damper cooked over an open fire…
Before making up the dough place the oiled camp oven in the fire and surround with hot coals – NOT UNDERNEATH THOUGH.
- 4 cups SR Flour
- 2 tablespoons full cream powered milk
- 1 teaspoon sugar
- 2 teaspoons baking powder
- Pinch salt
- lots of sultanas (optional – Guys favourite)
- Mix thoroughly.
- Add 500mls water to the mixture and mix till soft with a sharp knife
- Roll into a ball onto a floured board
- Place floured dough in warm camp oven.
- After 10 minutes put coals on lid to brown.
- Cook for approximately 40 minutes checking regularly to make sure the damper is not cooking too quickly.
- It should sound hollow when tapped and a skewer will slide in and out easily.
- Remove and let stand before cutting.
CADA – this is a great breakfast or a healthy snack option.
You can make a batch and keep the rest in an air tight container in the fridge. It actually gets tastier after a day or 2!
You will need a food processor with sharp blades – I have a small manual Tupperware one which works well for me!
- 1 Handful of shredded coconut (I buy the Macro organic one, because it doesn’t have the preservative 220 in it)
- 1 handful of raw almonds
- 2-3 dates – pitted – try and keep the dried fruit down, as it is high in sugar
- 1 apple – cut into quarters – cut around the core, you don’t want to put that in…
- Yoghurt or coconut cream – about 1-2 tablespoons
- I have also used chia seeds, berries and other seeds to the mix as well
- Add all the ingredients into the food processor and mix well
- For a serving would have about 3/4 – 1 cup of the mixture – put it in a bowl
- Add some berries or coconut cream
I usually add a small amount of it to my oats or quinoa for breakfast for some flavour!
CURRIED TUNA & RICE
This is a great recipe my mother in law used to cook when we went camping. It is so easy to make and very tasty!
- Melt a knob of butter in a saucepan.
- Add 1 teaspoon of curry, one diced brown onion and 1 tablespoon Worchestshire sauce and stir into butter.
- Add 1 tin tomato soup then fill the can with milk and add also.
- Tin or frozen peas, carrots and corn (optional)
- Lastly add 1 large tin of tuna (in springwater) and heat through.
- Meanwhile fill a saucepan with about 3cm of water and bring to boil.
- Add 1 cup of rice (for 2 people).
- Stir then put the lid back on and turn down to simmer for about 10 minutes – until there is no water… be very careful the rice doesn’t stick to the bottom and burn!
Grandma’s Curried Sausages
- 1kg thick beef sausages
- 1 tablespoon oil
- 1 medium brown onion, sliced
- 2 tablespoons curry powder
- 1 cup beef stock
- 400g can diced tomatoes
- 1 cup peas
- 1/2 cup sultanas
- Place sausages in pan and cover with cold water. Bring to boil over high heat and boil for 2 minutes. Drain sausages.
- Heat oil in large pan of Thermo Pot, cook onion, stirring until soft.
- Add curry and cook stirring for 1 minute.
- Add sausages, stir to coat in curry mixture.
- Add stock and tomatoes and simmer uncovered for 5 minutes to thicken slightly.
- Stir in peas and sultanas. Cook a further 5 minutes until thickens and peas are heated through.
- If planning on hitting the road place the sausages in the Thermo Pot and place small pan on top with rice to continue cooking through the day.
- Serve with rice, yoghurt and coriander.
To slow cook rice through the day
- Boil water in smaller pan of thermal cooker then add 1 cup of rice. Stir rice in while boiling.
- Take off boil and place in Thermo Pot and put the lid on the pan then close the Thermo Pot lid and lock it.
Ham and Cheese Puffs
- 4 slices of square sandwich ham
- knob of butter
- 1 onion, finely chopped
- 1 cup grated tasty cheese
- 4 eggs
- 200g carton natural yoghurt
- 1 tablespoon chopped parsley
- Use ham to line 4 greased oven proof dishes.
- Heat butter in a pan , add onion and cook until soft.
- Divide evenly in dishes.
- Sprinkle evenly with half the cheese.
- Beat eggs and yoghurt together and pour into dishes.
- Sprinkle with remaining cheese and parsley.
Serve with sautéed mushrooms.
- Knob of butter.
- 1 teaspoon French mustard.
- 250g baby mushrooms
- 2 green shallots, chopped
- 1 tablespoon chopped chives
Melt butter in pan, add mustard and mushrooms, cook stirring 1 minute. Add shallots and chives, cook, stirring 1 minute
Lentil, Chickpea and Feta Salad (delicious)
- 400g cherry tomatoes, chopped
- 3 spring onions, thinly sliced
- 400g can lentils, rinsed and drained
- 400g can chickpeas, rinsed and drained
- Small packet of spinach leaves
- 1 mango, diced
- 1 pear, diced
- 1 nectarine, diced
- 1 apple, diced
- 1 bunch mint leaves, chopped
- 1 bunch parsley leaves, chopped
- 2 tablespoons olive oil
- 1 lemon, rind finely grated, juiced
- Tub hommus (we use lots of this so I buy a big one)
- Veggie salt to season
- 2 blocks of feta
- 1 packet of Nann bread (4 pkt) – garlic or herbs or Lebanese bread
- Combine tomato, spring onion, lentils, chickpeas, spinach leaves, mango, pear, nectarine, apple, mint and parsley in a bowl.
- Mix oil, lemon juice and lemon rind in a jug and drizzle over the top.
- Season to taste and toss well to combine.
- Spread hommus on serving plates and top with salad mixture.
- Crumble over feta.
- Serve with warm nann bread/Lebanese bread and lemon wedges.
Raspberry Chia Puddings
Serves 2 – Preparation 10 minutes plus 1 hour refrigeration time. 1 minute cook.
- 1 cup organic coconut milk
- 2 tablespoons chia seeds
- 1/4 cup frozen raspberries, plus extra to decorate
- 1 teaspoon organic rice malt syrup
- Pour the coconut mid into a bowl.
- Add the chia seeds and stir well.
- Cover and refrigerate for at least 1 hour.
- Place the raspberries in a small microwave safe bowl.
- Add rice malt syrup.
- Microwave on high for 20 -30 seconds. Remove and stir.
- Microwave another 30 seconds if needed to form a sauce.
- Divide the chia mixture between serving glasses.
- Top with sauce.
- Decorate with extra raspberries and mint leaves.