Thursday, July 3, 2014

NO COOKING - REFRIGERATOR SET

STRAWBERRY-RHUBARB JAM



This recipe idea came from http://thankfulexpressions.blogspot.com. 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

WEBER BABYQ BAKED ZUCCHINI CHIPS



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.

Ingredients:

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.


WEBER BABYQ FRENCH SAVOURY LOAF




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.

Ingredients:
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 MINCE SCROLLS


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

WEBER BABYQ SPICY LAMB PASTRIES



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.

Ingredients:

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




Thursday, June 28, 2012

CARROT STRUDEL ROLLS 


This was a very early recipe I adapted after a weekend at Solar Springs, Bundanoon. Its one of the first things I cooked in my Bedourie Camp Oven.  Long before I started to make Youtubes. The original recipe had almonds but my preference is for chopped walnuts.

Ingredients:  Makes 6

1 Cup Grated Carrot
1/3 Cup grated tasty cheese
1/2 cup chopped walnuts (or substitute almonds)
1 small onion, chopped and lightly sautĂ©ed in a little butter
Black pepper, sage and coriander to taste (large pinch of each)

9 sheets of Filo Pastry cut in half making a total of 18 (If frozen removed from freezer 2 hours prior and leave at room temperature) Cover with damp cloth while making.

Extra small amount of melted butter for brushing

Sesame seeds for sprinkling on top

Mix together all ingredients except Pastry and Butter
Take three 1/2 sheets of Filo lay on top of each other and lightly brush with melted butter.
Place heaped tablespoon (1/6th) of the carrot mixture at one short end and roll up to form a parcel.
Brush with melted butter and top with a sprinkle of sesame seeds.

Cook in preheated camp oven at 200C/390F for about 30 minutes.

I dip them in sweet chilli sauce.


Monday, June 18, 2012

BALSAMIC STRAWBERRIES
WITH CHICKEN BACON 
GOATS CHEESE RED ONION BABYQ PIZZA











My friend Paul cooks at the Covent Garden Market, Ontario.  He mentioned he was giving samples of Roasted Balsamic Strawberry Compote with Fresh Chevre and I thought it would make an unusual pizza for Happy Hour around a campfire.  I googled for additional information and found this combination and decided to give it a try.

Prior to going camping I made up a batch of No Knead Semolina Pizza Dough from the Artisan Pizza&FlatBreadin5 book. I have a 2L cliplock container with a pour spout that I put a half quantity of the dough in and it fits perfectly in my camp refrigerator and is ready to use when I want to make pizza, it will make about 4 thin BabyQ pizzas.  Dont forget your container should not be airtight.

Balsamic Strawberries: (I premade this and kept it in the refrigerator)
500g (I used two punnets)
1/4 cup balsamic vinegar
2 Tablespoons olive oil
1 Tablespoon honey
1 Tablespoon brown sugar
1 pinch each of salt and pepper

Preheat oven to 425F.  Line a tray with baking paper.  Place whole strawberries on it and bake for about 15 minutes until they start to caramelise.

I then put the strawberries and all the other ingredients into a pan on moderate heat mashing down the strawberries and reducing to a jam like consistancy.  Cool before using.

These quantities make two BabyQ sized Pizzas

1/2 cup Balsamic Strawberries
2 orange sized balls of Pizza Dough for a thin crust
1 cup diced cooked chicken breast (or left over cooked chicken of any kind)
1/2 cup cooked and drained bacon pieces
1/2 cup thin sliced red onion
Generous 1/4 cup Chevre Cheese mixed with 1/4 cup cream cheese and l egg yolk.
Optional extra 1/2 cup parmesan or tasty cheese
Topping:
1/4 cup finely chopped Basil 
1/4 cup finely diced fresh strawberries

Preheat the BabyQ with Pizza Stone on the Grill to 400F
Roll out one ball of pizza dough to fit your stone
Spread half of the cheese over the dough (my cheese was too cold to spread so I dobbed it around the pizza on top of the Balsamic Strawberries)
Spread over 1/4 cup Balsamic Strawberries
Sprinkle over half of the chicken, bacon and red onion.
(Optional grate over a small amount of parmesan or tasty cheese).
Slide onto the stone and bake 8-10 minutes.  Keep an eye on it as every oven varies a bit and the surrounding temperature can have some effect as well.

Remove from oven and sprinkle on the basil and fresh strawberries.  While its cooling a little quickly make the second one or make it later.

This is how I made mine and quantities of the ingredients are given as a guideline and dont need to be exact.

I would like to thank all my fellow campers for their enthusiasm in trying something that was new for most of us and it was a bonus we all enjoyed it. Pizzas are quick to make (if everything is chopped and prepared).  Any kind of oven/camp oven would do but I do find the BabyQ very convenient.

Australian Camper Trailer Group at Coledale June 2012