Recipes that are sure to satisfy your sweet tooth on your next outdoor adventure.
MASCARPONE TOAST
TOTAL TIME: 30 minutes SERVES: 4
INGREDIENTS
• 8 thick slices tank loaf bread or fruit loaf
• 1 large egg
• 1 ½ cups marscarpone cheese, cold
• 2 ½ cups strawberries, blackberries or raspberries
• 2 tablespoons strawberry, blackberry or raspberry jam
• 2 tablespoons butter
• ½ cup milk
• ¼ cup sugar
• 2 teaspoons cinnamon
• 1 ½ teaspoons vanilla
• ¼ cup maple or golden syrup or molassess
• Butter
• Cooked bacon rashers to serve.
METHOD
In a bowl, whisk together the milk, sugar, egg, cinnamon and half of the vanilla essence. Using another bowl, stir together the marscapone, the rest of the vanilla and jam. Spread the mix thickly over four slices of the bread, then top with the other four slices to form sandwiches.
In a small pot, cook the syrup and berries together over medium heat. Cover and simmer gently for five minutes until the berries become soft, stirring occasionally to break them up. Set aside to cool slightly.
Heat a large heavy-based frying pan over coals or a gas stove, and melt a knob of butter to grease it. Either one or two at a time, dip each sandwich in the egg and milk mix, coating well; then fry for a few minutes each side until nicely browned and crisp.
Serve with some bacon rashers and berry syrup poured over the top.
HONEY AND WALNUT ORANGE CUPS
TOTAL TIME: 45 minutes SERVES: 8
INGREDIENTS
• 1 x Basic Butter Cake Mix
• 8 large oranges
• 1/3 cup chopped walnuts
• 1/3 cup honey
• Aluminium foil
• Icing sugar (optional).
BASIC BUTTER CAKE MIX:
• 185g soft butter or margarine
• 1 cup castor sugar
• 1 teaspoon vanilla essence
• 3 large eggs
• 2 cups self-raising flour
• ¼ cup of milk.
METHOD
Beat or whisk together the butter, sugar and vanilla until creamy (in a large bowl) – an old-style hand beater is a great addition to your camp kitchen.
Beat the eggs in one at a time, making sure each one is completely mixed in before adding the next. Mix the honey into the cake mix and add the walnuts after sifting in the flour and milk alternately, a third at a time, and lightly stir in.
Cut oranges in half, squeeze out the juice for breakfast and scoop out the flesh to eat later. Keep the empty orange skin halves. Place each orange half on a large square of aluminium foil and spoon in the mix until they are threequarters full. Pull the foil up around the orange halves and twist loosely at the top to seal; allow a little room around the top of the cup for the mixture to rise. Place the foil parcels in the coals or on a trivet in your camp oven (medium coals), making sure they sit upright; check them after 10 minutes.
They are done when they are puffed up and spring back when touched in the middle/top, or when an inserted skewer comes out clean. Open the foil and eat straight out of the cup with a spoon and a dob of butter.
Easy Icing: Mix a couple of tablespoons of the orange juice with a cup of icing sugar for a quick topping.
FRASER FRUIT COBBLER
TOTAL TIME: 45 minutes SERVES: 6
INGREDIENTS
• 1 can of peaches in syrup
• 1 large banana, thickly sliced
• 1 apple – peeled, cored and cut into 6-8 wedges
• ¼ cup orange juice
• 1 packet of pre-packaged butter cake mix
• 250g block of butter cut into small cubes
• Extra butter or margarine to grease the camp oven
• Rum or brandy (optional).
METHOD
Grease your small camp oven heavily with some butter; it needs to be well coated.
Pour the whole can of peaches into the camp oven, along with the orange juice, apple and banana. Stir to evenly distribute; at this point you can add a splash of brandy or rum if desired. Sprinkle the cake mix evenly over the top, then scatter the cubes of butter over the top.
Bake on medium-hot coals or a gas stove for 30-40 minutes, or until the top is cooked and golden.
Serve with a dollop of fresh cream or ice-cream.
