Hungry Campers Cookbook by Katy Holder

By Katy Holder

Hungry Campers Cookbook brings jointly the joys of family members tenting vacations with clean, fit, connoisseur recipes. writer Katy Holder has taken her a long time of meals writing and cookbook styling adventure to supply recipes which are obtainable for a person embarking on a tenting journey. All recipes use clean parts and require minimum cooking gear. There are recipes for food you could organize at domestic previously, one-pot dishes to cook dinner on the campsite, fish and barbeque foodstuff, great salads, youngsters' cooking, breads and cakes. Katy additionally is familiar with the necessities of cooking whereas tenting and gives a wealth of recommendation on consuming good whereas dozing on your tent or below the celebrities.

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Freeze packets of bacon, sausages and meat before you leave. Not only does this make them last longer without going off, but the frozen packets also act as additional ice packs. Put any snacks or meals you are preparing in advance (see chapters 1 and 2), into airtight containers, then freeze the meals. Takeaway containers work well for this and can be stacked neatly in your cool box – they will also do a similar job to an ice pack for the journey. Don’t forget to remove the one you want to eat for dinner so it defrosts in time!

Bake in the oven for 12–15 minutes, or until lightly golden. 5 Remove the cookies from the oven and leave to cool on the trays for 2 minutes, before transferring to a wire rack to cool completely. Store in an airtight container for up to four days. WHOLEMEAL BISCUITS These biscuits are a scrumptious combination of sweet and savoury. The dough freezes well, so unbaked biscuits can be frozen for later use – just cut out and prick the biscuits (but don’t brush with milk), then freeze between layers of baking paper.

It is perfect for serving to hungry kids and adults returning from camp adventures. You can use frozen mixed berries if fresh are unavailable – there is no need to defrost them before using. MAKES 1 loaf 180 g (1½ cups) self-raising flour a pinch of salt � teaspoon bicarbonate of soda 80 g (⅓ cup firmly packed) soft brown sugar 1 egg, lightly beaten 125 ml (½ cup) vegetable oil 160 ml (⅔ cup) milk 2 ripe pears, peeled, cored and diced 60 g (½ cup) fresh or frozen raspberries 1 Preheat a fan-forced oven to 180°C (Gas 4).

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