Three and a half cups of self raising flour [250gm]
¾ teaspoon of salt
½ teaspoon of cracked pepper
¾ teaspoon of sugar
¾ of mixed herbs
¾ teaspoon of Oregano
One teaspoon of olive oil
Mix ingredients together
Add one & a 1/3 cups of the soured milk
Knead together for about five minutes
Shape into balls and place in a camp oven in the coals
Cook for about 35 to 45 minutes, until the loaf is medium to golden brown, eat with lashing of butter
Our favourite to eat on a cold night around the campfire
900g beef stew meat, cut into 1 inch cubes
1/2 teaspoon ground black pepper
1 teaspoon dried or chopped parsley
1/2 cup mushrooms (optional)
Place meat in slow cooker. In a small bowl mix together the flour, parsley, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, mushrooms and celery.
Cover, and cook on Moderate setting for 4 to 6 hours.
Beat well 3 egg yolks and 1/4 cup caster sugar until pale and creamy. Fold in 1/2 cup passionfruit pulp alternately with 150g white chocolate, melted, and cooled slightly. If the chocolate is too hot, the mixture will seize.
Beat 300ml thickened cream until soft peaks form, and in a separate bowl beat 3 egg whites until firm peaks form. Fold into the passionfruit mixture.
Break tops from 6 medium Easter eggs and sit eggs in serving glasses. Fill with mousse and refrigerate for 3-4 hrs or overnight until set. Serve with chocolate shards for dipping.
Again, another recipe that is a big hit with adults and kids.
500g beef mince
2 tablespoons tomato paste
A tin of diced tomatoes
Small tin of corn
Sugar for taste
1/4 cup water
Vegetable stock for taste
Fresh parsley or coriander
Fresh chilli (optional)
Plain corn chips
Cup of cheddar cheese
250g Sour cream
Mashed avocados mixed with 250g sour cream
1/2 cup tomato salsa
Cook onion for 2 minutes, or until soft. Add mince. Cook, stirring with a spoon for 5 minutes or until browned.
Add tomato paste, tinned tomatos, water, tinned corn, pinch of sugar and lightly sprinkle with vegetable stock. Reduce heat to medium-low. Simmer for 5 minutes, or until thick. Stir through chilli, parsley or coriander.
Arrange corn chips on a plate or bowl. Top with mince. Sprinkle with cheese. Top with salsa, avocado and sour cream. Serve with rice.