Thursday, November 13, 2014

FREE CAMPING WEEKEND AT MACQUARIE WOODS 

WITH THE AUSTRALIAN CAMPERTRAILER GROUP

COOKING ON THE WEBER BABYQ

The Youtube shows the lovely weather we experienced, it can be cold here and even snow. No fires between November and March and other fire ban times.


There is no power and most used gas for cooking.  The majority of the Campertrailer group have solar panels.  I like to cook but also to enjoy the weekend so this is all quick and easy to make with some prepared and frozen at home.  
I decided to take some  homemade frozen Cheese Triangles in filo pastry.  This was the first time I had cooked them from frozen in the BabyQ and I was pleased with the results.
The filling:   
Large packet of Phillidelphia Cream Cheese 
6 chopped shallots 
Rind off l small lemon and juice from lemon
Good grind of pepper
Cooked around 400C foil or convection tray, trivet and I used a foil container lid but a tin of any sort would do. Cook until brown. Check from about 10 minutes they are very hot inside so let them cool down a bit.
Great Happy Hour food, I serve them with sweet chilli sauce.

Next on the easy list was a Greens Sultana Cake cooked in my new Aldi tin.  It fits perfectly in the Weber and although it looks small makes about 12 slices.  I should do one of these from scratch and take the dry ingredients measured out in a cliplock bag.
Ingredients:  
1 Sultana Loaf dry mix
1 Egg
1 small 200ml carton UHT cream 
(I find this more convenient to use than melting butter)
Mix it together and put into a greased tin.  Cook 400C start checking at 20 minutes.

A family favourite is baked Piroshki and I have made these many times in a camp oven and now I use the BabyQ.  I decided it was something to demonstrate and David was willing to learn and made up a tray full which he cooked in his own BabyQ. 
I had precooked at home my usual beef filling and also made a BBQ Pork filling.  I froze them and defrosted them to use and was happy with the results.  The no knead bread dough I use I simply mixed the night before and left overnight.  I left out the egg because I was not refrigerating it which I would do at home.  My last blog post was Piroshki which gives you the quantities for one lot of filling. It makes about 40 depending on your sizing.
The Pork filling:I used 500g minced pork + 1/3rd cup Cha Sui Sauce OR if you can get it 2 cups Chinese Roast Pork1/2 cup finely chopped shallots or red onion
2 Tablespoons oil
2 Tablespoons Sugar
2 Tablespoons Soy Sauce
2 Tablespoons Oyster Sauce
1 1/2 Tablespoons Sesame Seed Oil
3/4 cup chicken stock
3 Tablespoons flour
Mix together Soy, Oyster Sauce, Sesame Seed Oil and chicken stock and put aside.
Fry the shallots in the oil till translucent not browned then the pork till just cooked.  
Sprinkle over the flour and sugar and stir.  
Add the sauces and stock and cook until thick.  Cool before using.
I both used a tray and tried one batch on baking paper onto the pizza stone (on trivet).  Take care as baking paper can be slippery and I lost half a batch into the dirt off the pizza slide :) usually take around 10-15 minutes.  The ones pictured I made a little larger than usual in a square muffin tin. I serve these with soy and sweet chilli.  Some in my family put tomato sauce on the beef.  I have had suggested that plum sauce would go well with the pork ones and will try that next time.  If at home I freeze them and my family love to zap a plate full in the microwave from frozen state.


The Zucchini Slice recipe I made for the community meal and it came from the Weber BBQ Addicts Page on Facebook and it was posted by Kate Dukes. A man came around selling local fresh eggs and they cooked up an unbelievable colour.  My first time making this I was pleased and it cut well and kept warm a long time.
Ingredients:
375g Zucchini (I used two very large) grated
1 Large Onion finely chopped
3 Bacon rashes (I used about a cup of bacon pieces fried and frozen at home)
1 Cup Grated Cheese
1 Cup SR Flour sifted (I never sift flour these days)
1/2 cup Vegetable Oil 
5 eggs lightly beaten
Pepper to taste
Mix all together and put into a lamington tin and cook on trivet with foil under for 400C 30-40 minutes until brown.  
Cut into squares when cool.

I love to try something new especially when camping and I have lots of happy taste testers.  This one looked good and healthy, potato and spinach balls baked, they contained potato just cooked and mashed, spinach, basil, chives, parsley, garlic, cumin and a splash of white wine (optional).  My feeling was that it needed an egg or something to bind them but I went with the recipe.  They looked good but refused to brown even though I put a fair bit of oil in the tin.  In desperation I flattened them but they wouldnt hold together.  
I almost always have a jar of Onion Marmelade and Cranberry Chutney in the fridge (recipes in the blog) and I hadnt used the Brie cheese so I ditched the balls and took that to Happy Hour.  


These condiments are usually enjoyed and I take a jar from home most camping trips. Can use on pizza or with cheese or on the side.

CRANBERRY CHUTNEY  MODIFIED FROM WIVES WITH KNIVES
  • 3 cup fresh cranberries (I use two packet of dried and pour boiling water over them and leave it to cool, I then use the water as part of the recipe)
  • 1 large tart apple, peeled and chopped
  • 1/2 cup orange marmalade
  • 1/2 cup apple cider vinegar
  • 1-1/2 cups sugar
  • 1 cup water
  • 3 tablespoons candied ginger, chopped
  • 3/4 teaspoon cinnamon
  • 1 tablespoon curry powder (don’t skimp. Its an important ingredient)
  • 1/2 teaspoon cloves
  • 1/4 teaspoon allspice
  • 1/2 cup golden raisins
  • 2 small cans mandarin orange slices, drained
Combine all ingredients in a large, heavy pot. Bring to a boil, reduce heat to low, and simmer, uncovered, for 40 minutes, stirring occasionally. Chutney will thicken up as it cools. This keeps indefinitely in the refrigerator and will easily form a seal if poured, very hot, into small decorative jelly jars. I keep refrigerated.

ONION MARMALADE - FROM MY CAMP OVEN FRIEND MICHAEL
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.
Boil it until it reaches the thickness you want - it does thicken more when cold. Pour into sterilized jars - makes about four small jars. I keep refrigerated.



A great weekend


Wednesday, October 1, 2014

WEBER BABYQ BAKED PIROSHKI


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.

Alternate Pork filling:
I used 500g minced pork + 1/3rd cup Cha Sui Sauce OR if you can get it 2 cups Chinese Roast Pork
1/2 cup finely chopped shallots or red onion
2 Tablespoons oil
2 Tablespoons Sugar
2 Tablespoons Soy Sauce
2 Tablespoons Oyster Sauce
1 1/2 Tablespoons Sesame Seed Oil
3/4 cup chicken stock
3 Tablespoons flour
Mix together Soy, Oyster Sauce, Sesame Seed Oil and chicken stock and put aside.
Fry the shallots in the oil till translucent not browned then the pork till just cooked.  
Sprinkle over the flour and sugar and stir.  
Add the sauces and stock and cook until thick.

Dough:
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




WEBER BABYQ - PIZZA/TACO CUPS - PART 1

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.
Mix:
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

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.