Camp Recipe Book
NO BAKE CHEESECAKE
Ingredients
1 pkt scotch finger biscuits
1 tin condensed milk
300g thickened cream
1/2 cup lemon juice
Method
- Spread biscuits on slice tray lined with baking paper
- Mix other ingredients together with metal fork until thickened
- Pour ingredients over biscuits
- cover with cling wrap and set in fridge
- Cut in squares, keep in fridge or freezer.
CHEESY CORN FRITATAS
Ingredients
3/4 cup SR flour
2 eggs
410 tin corn kernals
2 tbs chopped chives
1/2 cup milk
1 tbs butter melted
3/4 cup grated cheese
2 tsp olive oil
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Method
- Whisk milk, eggs & butter
- Add flour, mix until batter is smooth
- Add corn, cheese, chives, season & mix.
- Heat oil in pan over medium heat, add spoonful of mixture in pan and cook 2 mins each side until golden and cooked through.
CAMPFIRE DAMPER
Ingredients
2 cups SR flour
pinch salt
3/4 cup water
1/4 cup powdered milk
30g butter - chopped
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Method
-Mix flour, powdered milk and salt in a large bowl
- Rub in butter with fingers
- Stir in enough water to make a soft dough
- Place on a lightly floured surface & kneed to form a smooth ball
- Grease foil - place dough inside, wrap, wrap again.
- Place in to hot coals & bake for 40 mins until dam[per sounds hollow when tapped.
- to cook in camp oven, place damper on baking paper in pre heated camp oven. Use trivets - baking paper on top. Cook for apron 40 mins.
GRIDDLE SCONES
Ingredients
1 1/2 cups SR flour
180ml milk
extra flour
1 tbs butter
pinch salt
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Method
-Sift flour & salt
- Rub butter in to flour
- Make well and pour in milk
- Use knife blade to mix
- Flour bench. Place mixture on to bench
- Pat to shape, 1 1/2 inch thick
- cut in to scones using a cup or glass
- sprinkle griddle with flour - bake scones on low until coked through.
Or bake in camp oven
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CHILLI, CHEESE & BACON DAMPER
Ingredients
3 cups SR flour
1 cup milk
1 cup grated cheese
2 tbs sweet chilli sauce
2 tbs butter chopped
1 tbs mixed herbs
pinch salt
1 cup diced bacon
1 tbs minced garlic
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Method
- Combine flour & butter in a large bowl
- Rub until combined like breadcrumbs
- Mix remaining ingredients & kneed together until a dough is formed
- add flour or water as needed
- Place in to oiled camp oven
- Place hot coals o bottom and top of camp oven - not too many coals though
- bake apron 30 mins until golden
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LAMB SHANKS WITH BACON AND MUSHROOM
serves 6
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Ingredients
18 small shallots
6 lamb shanks
4 bacon rashers, rind removed, coarsely chopped
2 celery sticks, thinly sliced
2 cups beef stock
3 fresh rosemary sprigs
1 tbs olive oil
200g button mushrooms, thickly sliced
2 garlic cloves
400g tin diced tomatoes
80g spinach leaves
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Method
- cut base of each shallot, place in bowl of boiling water 5 mins, drain, peel, cut in half.
- heat oil in large saucepan over med-high heat.
- cook lamb shanks until browned. Transfer to plate.
- Add shallots, mushroom, bacon, celery and garlic to pan. Cook for 5 mins.
- increase heat to high
- add stock, tomato, rosemary and bring to the boil. reduce heat to low.
- return shanks to pan and cook for 1/12 hours.
- transfer shanks to plate and cover.
- thicken sauce in pan/oven.
- add spinach until wilted
- Return lamb - heat.
- Serve with roasted pumpkin
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ROCKY ROAD
Ingredients
- use the quantities you like
Marshmellows
jelly babies
toasted peanuts
toasted coconut
rice bubbles
chocolate
1 tsp oil - add to melted chocolate
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Method
- chop all ingredients
- Melt chocolate and add oil
- Add and mix ingredients
- Transfer to a tray lined with baking paper
- set in fridge
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CARAMEL SLICE
Ingredients
1 pkt sweet biscuits
60g butter
tin caramel
macadamias - crushed
1 pkt cooking Chocolate - 1 tsp oil
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Method
- Crush biscuits
- Melt butter
- Add melted butter
- Press in to tray
- Set in fridge until cooled & firm
- Spread caramel on top and set
- Top with melted chocolate combined with oil
- Top with crushed macadamias and set in fridge covered with glad wrap or lid
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CHEESECAKE
Ingredients
180g sweet biscuits crushed
90g butter - melted
227g pkt cream cheese
1 tin condensed milk
1/3 cup lemon juice
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Method
- Crush biscuits
- Melt butter
- Combine butter & biscuits, press in to tray
- Refrigerate
- Beat cream cheese until soft
- Beat in 1 can of condensed milk
- Add 1/3 cup lemon juice & mix well
- Pour on top of biscuit mixture, cover with glad wrap & set until firm.
- Decorate with berries or banana & passionfruit.
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COCONUT ICE
Ingredients
5 cups icing sugar
1 egg white
400g tin condensed milk
3 cups desiccated coconut
Pink food colouring
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Method
- combine icing sugar, 1 Beaton egg white, condensed milk & coconut.
- Divide in to 2
- Add food dye to 1 batch
- Layer trays and set in fridge
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