Camp recipes

Melrose Baking

Carrot cake

225g carrots grated[2 med] 110g soft brown sugar [1/2 cups], 110g golden syrup [1/2cups] 110ml oil, 225g flour [ 2 cups].1 tbsp baking powder, 1tsp bicarb of soda, 1 tbsp cinnamon, 1 tbsp mixed spice, 1 tsp nutmeg.

Mix altogether and cook at gasmark 3. 60-80 mins

Morroccan Stew for approx 20 adults and 20 children
6 onions, 2 kg carrots, 2 kg parsnips, 2 butternut squash, 4 tins chickpeas [450g tins for all] 5 tins sweetcorn, 8 tins chopped toms, tube garlic, tube tomato puree, cinnamon, ginger, coriander, cumin, turmeric, pot harrissa. 1kg dried apricots and 500g sultanas pureed [in advance and frozen]
fry off onions with half of each of the spice packets [? about 3 or 4 tbsp each] and half jar of harrissa. when fired sweat with a couple glasses red wine. The add all chunky chopped veg and all other ingredients, including good squirt of the tomato puree and the premade fruit puree. Cook for approx 1 hour, adding water to make right consistency. Bit of chopped coriander on top at the end. It took 2 big youth hostel pans, so I had harrissa in only one fo them.
couscous was approx 3kg, but there was spare, though we did do 1kg rice [too much – next time for same number prob 2.5kg couscous and 500g rice. Approx price per head was 1.50 adults and ?1 child [though actually a bit cheaper than that so extra money went into kitty, prob 1.25 adult and 75p child]

CAMPSITE recipes

curry – serves 5
half a cauliflower, whatever potatoes look good to you [amount to be added!], 1 tin chickpeas, 2 tins tomatoes, 2 onions, rice, bombay spice mix, garlic puree

fry onions in oil, add spice mix [to taste] and garlic puree. then add chopped up potatoes – fry slightly, then cauli in small florettes, chickpeas [drained] and toms. add 1 mug of rice and 2 of water. stir and cover. check periodically if need more water. dependent on your camping stove how quickly it cooks.

Ken hom vietnamese stew. serves about 5?
2 packs tofu, half a cauliflower, 1 tin coconut milk, soy sauce, 1 tin sweetcorn, 1 tin peas, 1 tin sweetcorn, 3 carrots

cut tofu into squares and fry if can be bothered. add all ingredients in suitable sizes. splosh in a couple of teaspoons soy sauce. ready when carrots cooked. serve with noodles. at home if being really lazy, you can actually just bung all ingredients together and heat in microwave – not as good, but not too bad!

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