Cooking While On The Road

Cooking – Lemonade Sultana Cream Scones/Damper (GF) – Camp Oven/Weber Baby Q

7/05/16  Camp Oven or Weber Baby Q Gluten Free Lemonade Sultana Scones/ Damper

Ingredients: 4 cups GF self-raising flour; 160g sultanas (4 small packets); pinch salt; 250ml Longlife UHT cream or 300ml pouring cream; lemonade – 300ml or 350ml if using long-life cream; pinch salt

Method:

  1. Spray a round disposable alfoil dish with olive oil. Prepare campfire and camp oven/Weber Baby Q.
  2. Place 4 cups of GF self-raising flour in a bowl and make a well in the centre, add salt and sultanas. Pour in the cream and lemonade. Mix the ingredients together with a butter knife to make a soft dough. Add more flour if too watery. Dough is sticky at this stage.
  3. Place dough on a floured surface and form into a 3cm round disc. Do not knead or over handle. Use a scone cutter or very sharp knife to create the shapes needed. Place into the greased dish.
  4. Place dish in hot camp oven on high trivet and cook for ten to fifteen minutes until cooked when tested. Alternately place in preheated Weber Baby Q on trivet over alfoil convection tray or double layer of foil. Turn down heat to halfway for 15 – 20 minutes until golden and cooked through when tested with skewer.
  5. Serve with cream and jam.
Categories: Cooking - Recipes, Cooking While On The Road | Tags: , , , , ,

Billabourie – New South Wales

7/05/16  Once in a while you come across a camp that ticks all the boxes. Billabourie was one of those camps. It’s a working farm that also operates a great little camp ground in a stand of old timber beside the Lachlan River, north east of Hillston. A few powered spots were available but we chose to stay on solar and located a bit further away for privacy. We set up a few metres from the river’s edge and had a magic view of the water and the surrounding park-like grounds shaded by huge old River Red Gums. Best not to camp under these majestic trees as they self-prune their very large branches which would make a mess of anything underneath. The two awnings and the groundsheet went out, and we made ourselves comfortable in this very picturesque spot. What a magic place.

We had our first camp fire this trip and couldn’t have found a better location for it. A breakfast of bacon and eggs on the fire kicked off the next day and we sat around the remains of the fire enjoying the scenery and silence, the morning birds our only companions. Two other vans were there when we pulled in but they left early the following morning. From then on, we had the place to ourselves. Di whipped up a damper/scone combo in the camp oven that went down very nicely with a dollop of butter and Tony A’s yummy homemade rosella jam. And I did a camp oven lamb roast that had to be my best yet, hands down.

The nights were cold, the mornings crisp and the days beautiful. The Kruiser is well suited for cold weather living, the diesel heater keeping us snug-as-a-bug inside first thing in the morning until the sun came up enough to bring some warmth.

I did a bit of lure fishing, which is my term for extricating lures snagged on tree roots, overhead branches and hidden underwater obstacles. You could almost hear the fish scoffing between my colourful outbursts. They certainly need not tremble at the sound of my name. No worries; they’ll be that much bigger next time I go snagging lures.

Enjoying a morning cuppa overlooking the river each day, it was just too easy to go with “Maybe we’ll stay another night”, and our planned one-day stopover at Billabourie stIMG_2890retched out to three.

Unfortunately, the final day turned grey and overnight rain softened the bush track for our departure. Nevertheless, the Landy was up for some mud puddling, and when we eventually reached the sealed road the front of the van was wearing a red mud face mask.

 

There’s a fine line between fishing and standing on the shore like an idiot! – Anon

Categories: Cooking - Photos, Travel News, Travel News - New South Wales | Tags: , , , , ,

Snow Peak Fire Pit

6/06/2015  One of my favourite bits of camping gear is my Snow Peak fire pit that I got a couple of years ago from Drifta Camping & 4WD. I love a camp fire and have one going every chance I get, so we’ve used the fire pit a lot in our travels. Not only does it work well, it’s also a good looking bit of kit and I’ve had people coming over to find out what it is and where I got it from.

It’s well constructed from good quality stainless steel and very tough. I reckon it’ll be a family heirloom that our kids and then the grandkids will use. It’ll definitely outlast me.

The fire box sits up off the ground, so it won’t burn the grass and I’ve been able to use it in places where only enclosed fire containers are allowed. The first picture below shows the cooking grill removed and on the ground while I get a good bed of coals going.

The whole thing cleans up quickly which is great, and folds flat and packs into a heavy duty canvas bag that I tuck away in the footwell behind the driver’s seat when we travel. It’s a little beauty and I love it.

“I travel light. But not at the same speed.” ― Jarod Kintz

Categories: Cooking - Photos, Product Review, Trip Preparation - Car and Caravan | Tags: , , ,

Cooking – Camp Oven GF Bread

13/10/14  Sunset at Copeton Dam provided the perfect backdrop for us to attempt to cook up our first damper/bread in the camp oven. Pete took great delight in moving the camp oven around to ensure the bread was cooked top and bottom to his satisfaction. Our attempt at bread making was inspired by Karen and Simon who we first met at Linville when we began our trip. They were so generous and provided us with a feed of the yummiest damper ever, covered in golden syrup.

McFarlane’s GF Bread

Ingredients: 2 cups Gluten Free SR flour; 1/2 tsp salt; 1tsp sugar; 1tbs butter; 1 cup water; 1/4 cup milk

Method:

  1. Sift the flour, salt and sugar into a large bowl. Rub the butter through the flour until you get a crumbly mixture. Gradually stir in the water and milk. Cover hands with flour and knead bread on a floured surface until fairly smooth. I needed to add a little more flour to the mixture, as it was a little too sticky to be able to do this successfully. Shape into a ball and flatten slightly. Allow to stand for 10 mins.
  2. Place on greased alfoil on a trivet in the camp oven. Put coals on top of camp oven lid and sit the camp oven on top of some coals for 10 mins. Then take it off the fire and let it cook from the top only for 20 mins. Keep adding more coals during this time.  Check the top and bottom are cooked by tapping them and they should sound hollow when cooked.

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Categories: Cooking - Recipes | Tags: , , ,

1,1,1,1 Cake – 4 Ingredients Recipe Followed

16/08/14   I made this 4 Ingredients cake in the microwave convection oven.  It does look very lumpy doesn’t it.  I didn’t have the finer coconut as per the recipe but it tasted okay and even better as a dessert with lots of cream. 

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Categories: Cooking - Photos

Weber Baby Q – Jam Drops

28/07/14  I decided to try to make gluten free jam drops in a silicone tray in the Baby Q. I sat the silicone trays on the trivet which was placed on a convection tray. They weren’t too bad but next time I will have to try a different recipe without as much cornflour as they tended to go PUFF in your mouth as you ate them! Pete didn’t seem to mind though as they disappeared very quickly.

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Categories: Cooking - Photos | Tags:

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