SPICY JALAPEÑO BAKED POTATOES
TOTAL TIME: 1 hour
SERVES: 4
INGREDIENTS
- 4 medium-sized baking potatoes (like sebago or sweet potato)
- 1/4 cup butter
- Cheddar cheese, grated
- Sour cream
- Sriracha
- Jalapeños, finely sliced
METHOD
Slice each potato in half and poke several times with a fork. Smear ½ tablespoon of butter on each side.
Double wrap two halves of potato in Alfoil and bury them in hot coals from the campfire. Allow to cook for up to 45 minutes. Mix the sour cream and Sriracha sauce together and dollop on top.
Add a handful of cheese on top of the Sriracha sauce. Cook in a camp oven to melt the cheese (or under the grill).
Sprinkle with a handful of chopped jalapeños to serve.
CHEESY SPAG BOL JAFFLES
TOTAL TIME: 10 minutes
SERVES: 4
INGREDIENTS
- 8 slices multigrain bread (or leftover bread that needs to be eaten)
- 4 slices of cheese
- Cooking oil spray
- Leftover bolognese sauce
- Salt and pepper to taste
METHOD
Top 4 slices of bread with cheese and a couple of tablespoons of leftover bolognese sauce and some salt and pepper. Sandwich with remaining bread. Generously spray both sides with cooking oil. Place into a jaffle iron, cook over a low fire or barbecue for 5 minutes or until golden brown on each side.
PEANUT BUTTER S’MORES
TOTAL TIME: 15 minutes
SERVES: 8
INGREDIENTS
- 16 digestive biscuits
- 50g peanut butter
- 100g packet mini marshmallows
- 150g block milk chocolate
METHOD
Cut out 8 x 15cm aluminium foil squares and place a digestive biscuit on each square. Spread some peanut butter (smooth or crunchy) on each biscuit. Top with marshmallows, a couple of pieces of chocolate, and another digestive biscuit. Wrap the foil around it and place in the embers of a campfire until heated through.
