Wednesday, October 5, 2011


I had not planned on doing a major cookup this year but felt I wanted to use my sour dough starter "Herman from Tennessee" and for the first time had frozen a cup full to take with me and then reactivate.  I defrosted it and then fed it with bread flour twice and it started bubbling.  Approximately a half a cup of flour and 2/3rds that amount of water each time.  The photo is pre activation.

My friend Jenny P. had brought me a premix Sour Dough Rye Bread from the Mills at Dubbo.  I used approximately the recommended quantities of dried yeast and water and added a cup of my activated starter and made some cheese and bacon rolls.

Morning Tea
I again made the Baklava which I have posted in here previously.  I had another version come through on my blog reader and this time divided the filo into four which was about 10 sheets per layer and the nut, sugar and cinnamon into three layers.  I also reduced the heat to 6 beads under and 18 on top moving them around about 3/4s the way through  to help with getting the browning spread out.  The hotter oven is ok but you need to keep an eye on it as it browns quickly.

Happy Hour

500 grms hot sausage, uncooked (I used Australian Sausage Mince with l Tablespoon of Hot Chilli Sauce)
250  cream cheese, softened
1 1/4 cups Bisquick (see below)
4 oz cheddar cheese, shredded

Preheat oven to 400F. (I used the camp oven 6 Beads under and 20 on top).  Rolled them over at about 15 minutes.

Mix all ingredients until well combined.  Roll into 1-inch balls.  Bake for 20-25 minutes, or until brown.Sausage balls may be frozen uncooked.  If baking frozen, add a few minutes to the baking time. 

1 tablespoon baking powder
1 1/2 teaspoon sugar
1 1/8 cup flour
2 1/2 tablespoons canola oil
Sift together powder and sugar into flour. Sift together twice into large mixing bowl. Slowly add oil, cutting in with pastry blender (or 2 knives), until mix is consistency of corn meal. Store in tightly covered container at room temperature or may be refrigerated. Spoon lightly into cup and level with spatula. Use for pancakes, waffles, biscuits

Camp OvenTomato Cobbler adaption from One Perfect Bite (Martha Stewart)

Next time:  I wouldnt use a foil dish as not having a deep camp oven I had to flatten the topping

1/4 cup extra-virgin olive oil
2 medium onions, thinly sliced
4 garlic cloves, thinly sliced
3 pounds cherry or grape tomatoes
1 tablespoon fresh chopped basil
3 tablespoons all-purpose flour1/4 teaspoon crushed red-pepper flakes

Coarse salt and freshly groundpepper
2 cups all-purpose flour
2 teaspoons baking powder
Coarse salt
1 stick cold unsalted butter, cut into small pieces
1 cup grated Gruyere cheese (2 1/4 ounces), plus 1 tablespoon, for sprinkling
1-1/2 cups heavy cream, plus more for brushing
1) To make filling: Heat oil in a large high-sided skillet over medium heat. Cook onions, stirring occasionally, until caramelized, about 25 minutes. Add garlic, and cook until fragrant, about 3 minutes. Let cool. Toss onion mixture, tomatoes, basil, flour, and red-pepper flakes with 1-1/2 teaspoons salt and some pepper.
2) Preheat oven to 375 degrees F.
3) To make biscuit topping: Whisk together flour, baking powder, and 1 teaspoon salt in a bowl. Cut in butter with a pastry cutter or rub in with your fingers until small clumps form. Stir in cheese, then add cream, stirring with a fork to combine until dough forms. (Dough will be slightly sticky.)
4) Transfer tomato mixture to a 2-quart baking dish (2 inches deep). Spoon 7 clumps of biscuit dough (about 1/2 cup each) over top in a circle, leaving center open. Brush dough with cream, and sprinkle with remaining tablespoon cheese. Bake until tomatoes are bubbling in the center and biscuits are golden brown, about 1 hour 10 minutes. Transfer to a wire rack. Let cool for 20 minutes. Yield: 6 to 8 servings.  

                              I had some left over and found it reheated well for breakfast.

To keep his hand in Sparky made some "scones" for the boys in his gas oven.

Peter wasnt to be outdone and captured the "wild yeast" at the camp to make this great looking sour dough loaf in his Cobb Oven.

We had a great time with over 110 rigs attending.  Many activities to see and learn from as well as each other.   The official write up and photos will be available at as soon as the organisers can sift through the many photos taken.

One of our members made this cake for our 10th Birthday Celebration.


  1. Always yummy meals Carolyn


  2. Thanks Dave. It seemed a quieter year for new inspirations. I keep stockpiling ideas to try another time.

  3. You sure don't believe in roughing it meal wise, do you??!!

  4. It's all smoke and mirrors :). Ordinary meals are pretty average. Loud voices on the last night when the can opener couldn't be found. LOL

  5. As usual everything looks delicious, looking forward to trying the Tomato Cobbler!