Saturday, December 11, 2010


I have wandered a bit away from outdoor cooking but will get back to it.  I wanted to stock up my freezer for the holiday period and made some cheese triangles and more spring rolls to go straight from the freezer to the oven be it camp oven or house one. I find some batches of filo just stick and arent easy to use and this was one lot of it. I ended up with about 50 triangles which will be ok but I should have got 60. Its summer here and sometimes fire restrictions would make using the camp oven not possible.
I have had some great bogs in my reader and followed a link to a link to Dining with Julie and made an adaption of her Cranberry Hazelnut Raincoast Crisps. The adaption I followed used maple syrup instead of honey, cranberries instead of raisins and hazelnuts instead of pecans. I loved the idea of this recipe as once the bars are cooked you can freeze them and slice them and do the second baking when needed. They have a great flavour. You should get 48 from each bar but I am not that good at thin slicing and I only got 36.  
I also made some Maple Brown Butter Shortbread Cookies which are very nice and we will eat now.  The recipe is at Zoe Bakes The cranberries and citrus peel were optional and I put both in the mixture.

1 comment:

  1. Triangles look like a great standby - never thought of taking them camping!! Thanx for the tip!

    Happy travels!!