I won this book and received it today, wow it's amazing and well worth getting. It's a complete guide for BBQ/Grills, Gas Stoves, In Your Caravan or Camper, Camp Fires and Camp Ovens (including Thermal Ovens).
It tells you about preparing and planning of your food and menus. even gives you web sites to check on the whereabouts of Fruit Fly Quarrentine stations. How to cook outside and even what to use. 178 recipes for Breakfast, Lunch and Dinner. Plus it gives you ingredients converted from weight measurements to teaspoons, tablespoons and cups.
And the recipes are so simple and easy to follow, with Hints and Tips as well.
Have to agree, Viv Moon's books are great. Her other one - Traveller's Cookbook is equally good. From this one, I have made her Tira Misu, Camping style (with a few minor personal adjustments) to be a favourite of ours and I make it to take with us when we head out for dinner with friends. It really is quite easy to make 'on the road' as well.
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Pejay are travelling in a 2014 Holden Colorado LTZ Twin Cab Ute + 2013 Coromal Element van
Yes Pejay, i have Viv Moons Traveller`s Cookbook.I was given a camp oven so bought her book. Absolutly love the oven and book. Make a mean caserole, just ask all those at Greens Lake this year. Have also tried her Tipsy Prawns. Was actually Jim (Just Cruisin) who gave me the Oven, a real nice bloke (that will cost you Jim).
I made the Potato, Onion and Bacon Soup for dinner tonight. It was great, I have enough left for tomorrow night, so I am making some Damper with Garlic Butter to go with it.
I want to try all these recipes while I still have a house, so I can adjust anything I need to, and to see how they taste and how easy it was to make. I've found most of the meals I will have to either halve for a meal for that day, or put leftovers in the freezer for later.
2 tblsp oil 2 onions - diced (I found this too much so only used one) 4 rashers of bacon - diced 4 cups of chicken stock 4 potatoes - diced 1 x small pkt UHT Cream Dried parsley 2 heaped tblsp Parmesan cheese Salt, pepper to taste
Heat oil in a pan, add the onion and sauté until soft. Add the bacon pieces and cook to your liking. Remove and set aside. Add the chicken stock and potatoes and bring pan to the boil. Stirring occasionally. Cover, reduce the heat and simmer until the potatoes are cooked and tender. Using a masher, mash the potato until the biggest of the lumps are removed. Add extra water or stock if required. Add the cream along with the onion and bacon. Mix through and then stir in the cheese. Sprinkle with parsley if you've got it and serve with bread and butter.
1 x whole chicken (raw) Water enough to cover the chicken in a pot 2 chicken stock cubes (or use 2 or 3 tsps chicken stock powder) 1 pkt of dehydrated vegetables and noodles (or use fresh vegetables) (I just used the fresh soup vegetables and no noodles) 2 tins of tomato soup Salt, pepper
Put the chicken into a pot and cover with water. Add stock cubes and salt and pepper. Bring to the boil and then simmer with the lid on for about 45 minutes, or until the chicken is cooked and falling off the bone. Allow the chicken and stock to cool. Take out the chicken and remove the flesh. Discard the bones and skin, and place the flesh into the stock. Return to the heat and taste. If the stock is a bit bland, add another chicken stock cube and more seasoning. Mix in the packets of dehydrated vegetables and noodles (2 x satchels), along with the cans of tomato soup. Bring to the boil, then reduce the heat and simmer gently with the lid on for another half hour. Check the seasoning before serving.
1 tin of cream of mushroom soup 1 tin of cream of tomato soup 1 x 250gm tin of crab meat 1 tin of evaporated milk Salt and pepper Sour cream and chopped chives
Place all ingredients into a saucepan and bring slowly to boiling point. DO NOT BOIL. To serve, spoon into serving bowls, add a dollop of sour cream and a sprinkling of chopped chives.
We are having this tonight. Sounds yum, very quick and easy.
