Bush Camping Recipes

RECIPES TO COOK IN THE BUSH

 

 

desserts
camping recipe ideas for desserts  

baked apple

Peel and core a large apple; split and stuff with sultanas mixed with a dash of cinnamon; put it back together, a sprinkle of brown sugar, wrap in foil and toss into the embers. When it's soft, unwrap and serve with long life custard (seasoned with a tot of something you like)

Kate

 

camp oven dumplings

Dumplings 
 1  Cups Self Raising Flour
1 tablespoon butter
1 egg 
cup of milk.
 
Syrup        
 2 cups water
  cup sugar
 3 tablespoons golden syrup
grated rind and juice of 1/2 lemon
 
Sift flour and salt. Rub in butter. Add beaten egg. Add milk to make dough. (You can use milk and 1/2 water to make the dumplings lighter) Boil the syrup in camp oven. Add dumplings to syrup. Use spoonfuls for this. Boil for 15 - 20 minutes with lid on. This mixture will make 6 - 8 dumplings.

Kate

 

apricot & banana jaffles

4 teas apricot fruit spread or diced apricots.
1/4 cup Ricotta Cheese.
4 slices of raisin or fruit bread.
1 Banana.
Cinnamon for sprinkling.

Combine fruit spread and Ricotta and spread over 2 slices of bread. Top with banana, sprinkle with cinnamon and top with remaining slices of bread. Cook in jaffle iron till toasted and heated through.

Kate

 

chocolate bananas

Ingredients
Banana's, as many as you want.
Chocolate, Cadbury family block style.
A good cooking fire (more hot coals than flames)
Roll of aluminium foil

Preparation
Don't peel bananas. Make a single cut along the banana skin from just before each end. Do this along the inside of the bend. Carefully open up the banana skin. Break up the chocolate into rows. Push the chocolate into the cut you just made in banana skin. Use one to two rows of chocolate. Wrap each banana separately in aluminium foil. Carefully place each foil wrapped banana near the fire, don't bury it in coals. Leave in fire for 10 to 20 minutes until the banana is nice and warn and the chocolate is melted.

Serving
Remove the foil. Place the banana on a plate and peel the skin away, eat directly off the skin

Kate

 

apple cobbler

1 box white or yellow cake mix
1 tab butter
2 cups water
2 tins apple pie filling any type of pie filling can be used (apple, peach or apricot) just cut into very small pieces.

Line camp oven/bedourie with foil, empty pie filling into camp oven
Empty cake mix on top of pie mix into camp oven and spread evenly 
Add 2 cups water and butter
DO NOT MIX
Cook with hot coals top & bottom for about 30 40 mins (1 hour for the double mixture). Serve with custard. 

Kate

 

camp oven cobbler

1 box white or yellow cake mix
1 stick of butter
2 cups water
2 tins apple pie filling

Line camp oven with foil, empty pie filling into camp oven. Empty cake mix on top of pie mix into camp oven and spread evenly. Add 2 cups water and butter. DO NOT MIX.
Cook with hot coals top & bottom. Cook about 1 hour. Any type of pie filling can be used.
Substitute apple with crushed pineapple thickened with custard powder. Try cherry filling with chocolate cake.

Kate

 

bread & butter pudding in camp oven

6 eggs
2 cups milk
cup sugar optional
1 teaspoon vanilla
Jam enough to spread on the bread
loaf of bread
1 cup sultanas.

Grease a Camp Oven with butter or oil. Butter and jam the bread on one side and place in camp oven, butter side up. Between each lay of bread, use 2 tablespoons of sultanas and sprinkle of sugar if desired. When you have enough bread and jam in the camp oven, beat the milk, vanilla and eggs and pour over the bread. Put the lid on the camp oven and place it on a good shovel of hot coals. Cover the lid with hot coals. After 20 minutes check the pudding, if its golden brown on top it's cooked.

Kate

 

potato fritters

2 potatoes, medium
1 small carrot
1 small onion
1 egg
1 tablespoon corn flour
 
Grate potatoes and carrot. Finely dice onion and combine. Beat in 1 egg and 1 tablespoon of corn flour. Stir until all are well combined. Cook in tablespoons on a hot surface in a little vegetable oil.

Kate

 

mashed potato pancakes

1 cup seasoned breadcrumbs
1 teaspoon minced parsley
1 teaspoon chives
2 cups mashed potatoes
1/4 teaspoon ground white pepper
2 each eggs, beaten
1 cup oil
 
combine breadcrumbs, parsley, and chives, set aside. Mash potatoes divide into 8 portions and form into patties. Dip into beaten eggs and coat with crumb mixture, place onto waxed paper and chill for 30 minutes to set. Heat oil add cakes and fry until crispy on both sides drain on paper towels.

Kate

 

camp oven cobbler

Ingredients
1 box white or yellow cake mix
1 stick of butter
2 cups water
2 tins apple pie filling


Method
Line camp oven with foil, empty pie filling into camp oven.
Empty cake mix on top of pie mix into camp oven and spread evenly.
Add 2 cups water and butter.
DO NOT MIX.
Cook with hot coals top & bottom.
Cook about 1 hour.
Any type of pie filling can be used.
Substitute apple with crushed pineapple thickened with custard powder.
Try cherry filling with chocolate cake.

Kate

 

camp oven dumplings

Dumplings
1  Cups Self Raising Flour
1 tablespoon butter
1 egg 
cup of milk.

 
Syrup      
2 cups water
cup sugar
3 tablespoons golden syrup
grated rind and juice of 1/2 lemon

 
Method
Sift flour and salt.
Rub in butter.
Add beaten egg.
Add milk to make dough. (You can use milk and 1/2 water to make the dumplings lighter)
Boil the syrup in camp oven.
Add dumplings to syrup.
Use spoonfuls for this.
Boil for 15 - 20 minutes with lid on.
This mixture will make 6 - 8 dumplings.

Kate

 

baked apple

Method
Peel and core a large apple
Split and stuff with sultanas mixed with a dash of cinnamon
Put it back together
A sprinkle of brown sugar
Wrap in foil and toss into the embers
When it's soft, unwrap and serve with long life custard (seasoned with a tot of something you like)

Kate

 

camp oven cake

Ingredients
1 1/2 mugs of SR flour
1 teaspoon of baking soda mixed into 1 mug milk
1 mug of mixed fruit
1/2 mug golden syrup
1 teaspoon mixed spice
chopped nuts (optional)

Method
Mix all ingredients and spoon into 3 used soup cans (must have white lining) till 2/3 full.
Cover with foil and secure with rubber band.
Boil for 3/4 hour in camp oven with water not more than 1/2 way up can.

Kate

 

                       

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