Cooking – Recipes

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: , , , , ,

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: , , ,

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