Wednesday, October 1, 2014


Seems a lot of interest in Weber BabyQ cooking lately.  A lot of us love our camp ovens but with so many fire restrictions especially with summer approaching the Weber BabyQ is the answer for baking and grilling.
I have made piroshki before but have used a different bread this time.  Your favourite bread would be fine.  When I first made these may years ago I used an enriched bread and still tend to favour that

Not traditional but my version and a family favourite.

Filling make and cool:
1 large onion
500g minced beef makes approx 50 depending on your sizing.
 (750g meat if you dont want left over dough would make approx 70)
2 Tablespoons Milk
1 Tablespoon Soy Sauce
2 teaspoons worchestershire sauce (or chilli to taste)
1 Tablespoon flour or gravox
Brown onion, then meat. Add sauces and/or herbs and milk, then sprinkle flour or gravox over and mix. Reduce so that the meat has just a small amount of gravy.  Too much liquid will cause splitting when baking.

3 1/2 cups warm water
1/4 cup Olive Oil
1 beaten egg
1 Tablespoon dry yeast
1 Tablespoon salt
8 cups plain flour 
1 Cup skim milk powder (optional)
Topping: 2nd beaten egg and sesame seeds 

Mix liquids with egg, yeast and salt then add flour, it will be a sticky dough.
Leave two hours, can be used then but firms up for easier handling if left to chill preferably overnight. I didnt wait when making the youtube.
Sprinkle on some flour and with floury hands pluck out about a tablespoon of dough and flatten in your palm.
Put a heaped teaspoon of filling in the centre and pinch up and around it.
Put pinched side down on a tray and leave for 30 minutes.
Brush with another beaten egg and sprinkle on sesame seeds if you have them.
Heat Weber BabyQ to 200C - I put foil then trivet and left the piroshki on baking paper on a tin tray. Could be done onto a pizza stone.

Cook checking at 10 minutes could take 15 or more till tops start to brown and bottoms are not over cooked.

I had bread dough over and made a cheesy plaited loaf with it.

I love having Onion Marmalade in the fridge when I go camping and yesterday made it in my slow cooker some for the first time.
I simply put all the ingredients in the slow cooker put it on high for about 8 hours with a tea towel under the lid then on auto overnight.  It could have been reduced down slightly more but I find they seem to thicken once chilled so I left it.  
8 large onions sliced
1 Tablespoon each of cumin seeds, coriander seeds and salt.
2 1/2 cups of Brown Sugar
3 cups of Cider Vinegar.

Thursday, September 25, 2014


Lots of interest on forums lately using the Stand and Stuff tortillas which is a new product for me.  I made my usual Taco mix and had them for dinner last night and had some filling left over.  I was not that happy with the flavour of the shells. Very popular also has been the 2 ingredient pizza pastry so I decided to test that as a shell.

First put the BabyQ on to heat up to 200C.  I foil on the grill and then a trivet.
1 1/4 cups SR Flour (most recipes say l cup but I find that too sticky to manage)
1 cup Greek Yoghurt
I added a teaspoon of Grill Carribean Kick Seasoning (optional) I like all the variations of seasonings available these days and try any new ones I notice.  I feel it adds a subtle flavour to the dough.
It should divide into 12 pieces between a walnut and golf ball size - I rolled each ball out to 10 cm.

I have a square muffin tin which fits nicely into the BabyQ (its just that bit smaller than my normal muffin shaped tin) and I pushed each piece of dough into the squares and baked for 8 minutes.  Being SR flour even though very thin they puffed up a bit more than I would have liked.
I then added some taco meat (about a soup spoon of meat) I had previously cooked and sprinkled on some grated cheese.  I put them back into the BabyQ for another five minutes.  I left some empty and have turned them over so you can see the bottoms were nicely browned in this time and the filling was hot.

Topped with chopped tomato, lettuce and taco sauce they tasted fine.

Out of curiosity I placed the same circles on an upside down mini muffin tray and baked for 10 minutes.  This dough is too soft to stand up and I didnt feel they would hold sufficient filling.  Also they wouldnt be stable whereas the cases done in the square muffin tins are great.

CONCLUSION:  The flavour was good but too much case for my personal taste, I have previously made cases from my no knead pizza recipes and I think I would use that the next time I make my own cases. The size was ideal as a snack or happy hour savoury, I will be packing this tin unless I see another one to buy in my caravan.

Thursday, July 3, 2014



This recipe idea came from My first use of Chia seeds.  Google them to see all the benefits of adding them to your diet.

I havent been doing a lot of outdoor cooking lately but when I saw this just had to try it to take on a trip.  Would be great on scones with a dollop of cream.  We are not big jam eaters and it could be halved or other berries used.

Strawberry-Rhubarb Jam - No cooking required 
Carolyns Outdoor Cooking - makes approx. 2 cups. 

1 + 1/3 cup strawberries - raw -
1 Large punnet made up this quantity
2/3 cup rhubarb - raw
2 Tablespoons honey (or to taste)
2 Tablespoons chia seeds - I used the black ones.

Process all ingredients in a blender, transfer to jars and refrigerate overnight.  The chia seeds will gel, thickening the fruit puree.  No need to cook the fruit.

Add additional diced fruit if you like it chunky.  Can be frozen.

I had mine for breakfast on a crumpet.  

Monday, June 24, 2013


Came through on a weight loss page but I used Greek Yoghurt and Whole Egg Mayonnaise.   Makes about 30 on the BabyQ.  At the Happy Hour they loved the dip that went with them.

Weber BabyQ Baked Zucchini Chips I made these camping and lost the thread of my photography as we put a tarp up with rain happening.  Very simple to make I only Youtubed this as a reminder mostly to myself.


2 Medium sized Zucchini
2 cups panko crumbs

1/3 cup grated parmesan cheese halved

2 egg whites beaten
1/2 cup Greek Yoghurt
1/2 loose cup chopped basil
3 Tablespoons Whole Egg Mayonnaise
2 teaspoons garlic paste
1/2 teaspoon freshly ground black pepper

Preheat BabyQ to 450F/230C and grease a tray that fits.  I cooked them with alfoil under and a trivet then the tray.

Trim and disgard ends and cut zucchini in half then lengthwise into approx. 30"chips"

Mix 1/2 the parmesan with the crumbs and put into coating tray.

Whisk egg whites till frothy.

Add Zucchini gently into whites until coated.

Coat in crumb mixture pressing firmly

Arrange single layer on a greased tray that fits your BabyQ.  Optional Spray with Olive Oil.

Bake approx 15-20 mins  at 450F/230C until brown and crisp.  I turned over once.

Half grated parmesan cheese
1/2  Cup  Greek Yoghurt
1/2 cup chopped Basil (I used coriander as I had no Basil but added a teaspon of dried basil).
3 Tablespoons Whole Egg Mayonnaise
2 Teaspoons Garlic paste (you could use fresh cloves)
1/2 teaspoon freshly ground black pepper

I simply mixed all the ingredients and chilled until I needed it.  You may have a blender and blend it.


This can be made with other ingredients but these were the ones on the recipe from Rachel Khoo I adapted for the BabyQ.  It cooked well and was enjoyed.

2 rounded cups of Self Raising Flour
115g stick of Ash Goats Cheese supposed to be cut but mine was too soft so I just crumbled it into large crumbles.
1/2 cup roughly chopped pistachio nuts
1/2 cup roughly chopped prunes (olives could be subsituted but the prunes went very well with the goats cheese)
4 large eggs beaten
1/2 cup olive oil or melted butter
1/2 cup milk
2 Large Tablespoons Yoghurt
1 teaspoon salt
pinch freshly ground pepper

Preheat your oven to 180C/350F if you can, my BabyQ usually is a bit higher which means I have to be more aware of the time it will take to cook.  I put a sheet of foil under a trivet when baking cake type mixtures in the BabyQ.
I paper lined a 6"square deep tin I found at an op shop and well greased the tin.
In a bowl mix together flour, cheese, pistachios and prunes.
In another bowl mix beat the eggs then gradually add in oil(or melted butter), milk, yoghurt and season with salt and pepper.
Gently fold flour mixture into the whisked egg mixture.  Try not to overmix or it can toughen the cake.
Pour into tin and bake until a clean skewer inserted into the centre comes out clean.  I checked mine at 20 minutes and found it was done by 27.

Monday, June 17, 2013


Weber BabyQ Cinnamon Rolls and Fruit Scrolls - makes 3-4 batches

Dough - could be halved:

1 + 1/2 Tablespoons of dried yeast
1 Tablespoon salt
4 Large eggs (beaten)
1/2 cup honey
1/2 cup melted butter
2 cups lukewarm water
7 cups Bread or all purpose flour (final amount required will depend on weather and type of flour used)

Combine yeast, salt, honey, melted butter and lukewarm water together.  Add the beaten eggs and then add the flour.  You will  have a sticky dough.  Loosely cover (not airtight) and put in a warm place for at least two hours or until doubled.  Although you can use it then it is advised to thoroughly chill it to make it easier to handle.  A few hours or preferably overnight in the refrigerator.  This dough can be used over 5 days if kept refrigerated or up to 4 weeks if frozen in an airtight bag.

Filling for one batch of 8:

1 cup brown sugar
3 Tablespoons Instant Vanilla Pudding
1 Tablespoon plus 1 Teaspoon of Cinnamon 

Mix the above together.

I used 1/2 cup melted butter, brushed it on the dough and then sprinkled the dry ingredients an optional method is to mix the melted butter into the dry ingredients and use as a paste. You can keep a little of the melted butter to brush on top just before baking.

Fruit Scroll Filling:

I used half an 800gram Jar of Fruit mince mixed with 2 Tablespoons of Instant Vanilla Pudding Mix and sprinkled with l teaspoon of Cinnamon.

Roll up as per the video using either 1/3 or 1/4 of the dough- as a rule of thumb measurement I find that the rolling pin is a good measure - one and half times its length by its length approximately seems about right.

Bake at 350F/180C or as close as you can get the BabyQ to (I kept it on the lowest possible temperature) which went a bit higher than this so check early to see how the bottoms are. I would check at 15 minutes and then give another 3-5 if they are not getting too brown on the bottom.

Sunday, June 2, 2013


Seeing similar made on the tv I thought they were a good idea for Happy Hours or a light meal when camping.  I had some of my Semolina/Olive Oil No Knead pizza dough in the fridge to use up.  I didnt have the Lebanese 7 Spice available so I googled a recipe and made up some.  Since then I noticed in the supermarket a Moroccan Spice which I think would go well.  I had some meat left over and found it made an excellent meat pattie for a roll.


I used approximately half my no knead pizza dough and made about 24:

The Full Dough Quantity makes about 8 BabyQ sized ones:

3 cups warm water into which I stir 1 Tablespoon dried yeast, 1 tablespoon Salt, 1/3rd cup olive oil.  Then mix in 3 cups Semolina and 3 1\2 cups plain flour.  Put aside to rise covered but not sealed for at least 2 hours till doubled.  Best then refrigerated overnight but can be used immediately.  This should keep well for two weeks in the refrigerator.

The Filling:

500 grams (1 lb) minced lamb
1/3rd cup pine nuts (I toast mine)
1 Onion finely chopped
1 Tomato finely diced (or drain l med can dicsed tomatoes)
1 Tablespoon Lebanese Seven Spices (if not available google a recipe and blend your own)
Freshly ground pepper and salt to taste
1 Tablespoon each of pomegranate concentrate and yoghurt (optional)

Mix all the above together.\

2 Tablespoons melted butter or spray oil for baste
Small amount plain flour for rolling