tag:blogger.com,1999:blog-65421488897098493972024-03-14T09:20:22.700+11:00Carolyn™ - Outdoor Cooking In OzSome of my camp style cooking both away and practicing at home. Not everything turns out perfect but thats the fun of trying new things. I use a Weber BabyQ,cast iron ovens, potjie, thermal pot, cast iron frying pans, volcano, cobb, camp oven mate, heat beads, gas stoves and op shop tins and plates, trivets both bought and made by a friend and whatever else I can lay my hands on and utilise. I appreciate constructive criticism and questions.Carolyn™http://www.blogger.com/profile/10649310611782913039noreply@blogger.comBlogger140125tag:blogger.com,1999:blog-6542148889709849397.post-30943039290609197732015-03-10T16:40:00.000+11:002015-03-10T16:40:18.598+11:00<div style="text-align: center;">
<b><span style="font-size: large;">2015-03-06/9 Extended Weekend with the </span></b></div>
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<b><span style="font-size: large;">Australian Campertrailer Group</span></b></div>
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<b><span style="font-size: large;">at Upper Colo River Reserve</span></b></div>
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<span style="font-size: large;">I again planned an easy weekend. I still had some <b>Cranberry Chutney</b> from previous blogs still in my refrigerator, that as topping on a nice room temperature Brie with crackers was my contribution for happy hour on the Friday night. </span></div>
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<span style="font-size: large;">The Saturday night I made <a href="http://carolynscocioz.blogspot.com.au/search/label/Queso%20Fundido%20with%20Chorizo%20Burra%20Camper%20Trailer%20Event"><b>Queso Fundido</b></a> which I first made at Burra in SA.</span><span style="font-size: large;">The Chorizo for these was much darker but the flavour much the same.</span><span style="font-size: large;"> It is hot with the Japalenos but its still enjoyed by many.</span></div>
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<span style="font-size: large;">Pinterest these days has more snack and Happy Hour recipes than I could cook in my lifetime. I felt the following would be quick and easy and only the cheese and wonton wrappers needed to be refrigerated prior to use. I made these on the Sunday night when there were less at the Happy Hour.</span></div>
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<span style="font-size: large;"><b>Crab Rangoon (Cream Cheese Wontons) </b></span></div>
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<span style="font-size: large;">250 packet cream cheese room temperature</span></div>
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<span style="font-size: large;">225 can shredded crab drained</span></div>
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<span style="font-size: large;">1 level Tablespoon icing suger</span></div>
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<span style="font-size: large;">2 finely chopped shallots </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpg6YFN7ICB6LAMogwPtheveb2AhDMDZv9QedaR_R6YpOrByfJnHGpwR2iKpEUGxl56rh2SZdsy5kTZFOCSNmxaYRYafFMvT-KehOkbUsNtQYFNQbINdBu6uj-FJlAXLolg99crcFyEmo/s1600/FullSizeRender+(1).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpg6YFN7ICB6LAMogwPtheveb2AhDMDZv9QedaR_R6YpOrByfJnHGpwR2iKpEUGxl56rh2SZdsy5kTZFOCSNmxaYRYafFMvT-KehOkbUsNtQYFNQbINdBu6uj-FJlAXLolg99crcFyEmo/s1600/FullSizeRender+(1).jpg" height="254" width="320" /></a><span style="font-size: large;">(optional </span><span style="font-size: large;">variation on original) </span><span style="font-size: large;">1 packet Wonton Wrappers (my packet had 30 and I used 24) </span><span style="font-size: large;">Oil for deep frying (I used l ltre bottle of Peanut Oil) Mix all thoroughly together</span></div>
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<span style="font-size: large;">Brush outside edges of Wonton wrappers with water and place a rounded teaspoon of filling in the centre. Pull up the points pressing sides making sure they are well sealed.</span></div>
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<span style="font-size: large;">Deep fry until golden brown - let cool a little before serving</span></div>
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<span style="font-size: large;">Serve with a Sweet and Sour dipping sauce or sauce of your preference. I made 24 but with a little less filling could have used the 30 wrappers. They were enjoyed giving some ideas for different fillings and maybe extra crab added to the cheese.</span></div>
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Carolyn™http://www.blogger.com/profile/10649310611782913039noreply@blogger.com1tag:blogger.com,1999:blog-6542148889709849397.post-6256139838347175852015-02-11T08:00:00.002+11:002015-02-12T07:00:27.286+11:00<div style="text-align: center;">
<span style="font-size: large;"><b>2015 February 06-09 </b></span></div>
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<span style="font-size: large;"><b>AUSTRALIAN</b></span></div>
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<span style="font-size: large;"><b>CAMPERTRAILER GROUP WEEKEND</b></span></div>
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<span style="font-size: large;"><b>AT MYALL LAKES IN NSW</b></span></div>
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<span style="font-size: large;">Myall Lakes Primitive Camp is a lovely spot to camp with drop toilets, some water and no electricity. The majority of the Campertrailer group are set up with battery and/or solar power and its not considered a problem. Unfortunately it is a no dog area and some of the regulars couldnt come.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAPLEBSsKiWWPsBvg85AvtdNENlyP1YBv_WY345fy-DSXbRSODo23zsnitsMvFmQkEAKKEH9LW9aq2-hRoO_VlADJ_90QdJKRg-w1W-hYMhrCJIhHOKHALymDE8sovdBnY68q1khsDs0g/s1600/IMG_1574.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAPLEBSsKiWWPsBvg85AvtdNENlyP1YBv_WY345fy-DSXbRSODo23zsnitsMvFmQkEAKKEH9LW9aq2-hRoO_VlADJ_90QdJKRg-w1W-hYMhrCJIhHOKHALymDE8sovdBnY68q1khsDs0g/s1600/IMG_1574.JPG" height="180" width="320" /></span></a><span style="font-size: large;">My plans were to have an easy weekend and I made this date and nut roll at home and used it for the first happy hour on the friday night. If I dont have Ghee I use butter.</span></div>
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<span style="font-size: large;">The Date and Nut Roll I adapted from Shobhas blog at http://foodmazaa.blogspot.com/ and for the original recipe visit her site. The ingredients drop down on this Youtube.</span></div>
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<span style="font-size: large;">I made up Seeded Bread Dough at home and took half, keeping it in the refrigerator. I divided it into nine rolls and left to rise for an hour and half. Then Foil, Trivet, Stone (preheated) and cooked them for about 20 minutes on 200C. The Youtube is from when I made it the first time into a loaf.</span><br />
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<span style="font-family: inherit; font-size: large;"><span class="Apple-style-span" style="line-height: 18px;">Adapted from Betsy's Oat and Seeded Bread in HBin5</span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span style="font-family: inherit; font-size: large;">2 Cups Wholemeal Flour</span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span style="font-family: inherit; font-size: large;">3 Cups <nobr><a class="FAtxtL" href="http://carolynscocioz.blogspot.com.au/search/label/Weber%20BabyQ%20Recipe%20No%20Knead%20Seeded%20Bread#" id="FALINK_1_0_0" style="background-color: transparent !important; border-bottom-color: rgb(28, 125, 255) !important; border-bottom-style: solid !important; border-width: 0px 0px 1px !important; color: rgb(28, 125, 255) !important; display: inline !important; padding-bottom: 1px !important;">Plain</a></nobr> White Flour</span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span style="font-family: inherit; font-size: large;">1 1/2 cups old-fashioned oats</span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span style="font-family: inherit; font-size: large;">2 Tablespoons Flaxseed</span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span style="font-family: inherit; font-size: large;">3/4 Cup Pumpkin Seeds plus extra for sprinkling on top</span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span style="font-family: inherit; font-size: large;">3/4 Cup Sunflour Seeds plus extra for sprinkling on top</span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span style="font-family: inherit; font-size: large;">1/4 Cup <nobr><a class="FAtxtL" href="http://carolynscocioz.blogspot.com.au/search/label/Weber%20BabyQ%20Recipe%20No%20Knead%20Seeded%20Bread#" id="FALINK_3_0_2" style="background-color: transparent !important; border-bottom-color: rgb(28, 125, 255) !important; border-bottom-style: solid !important; border-width: 0px 0px 1px !important; color: rgb(28, 125, 255) !important; display: inline !important; padding-bottom: 1px !important;">Sesame seeds</a></nobr> plus extra for sprinkling on top</span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span style="font-family: inherit; font-size: large;">1 1/2 Tablespoons granulated yeast</span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span style="font-family: inherit; font-size: large;">1 <nobr><a class="FAtxtL" href="http://carolynscocioz.blogspot.com.au/search/label/Weber%20BabyQ%20Recipe%20No%20Knead%20Seeded%20Bread#" id="FALINK_2_0_1" style="background-color: transparent !important; border-bottom-color: rgb(28, 125, 255) !important; border-bottom-style: solid !important; border-width: 0px 0px 1px !important; color: rgb(28, 125, 255) !important; display: inline !important; padding-bottom: 1px !important;">Tablespoon</a></nobr> salt</span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span style="font-family: inherit; font-size: large;">1/4 cup vital wheat gluten</span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span style="font-family: inherit; font-size: large;">3 cups <nobr><a class="FAtxtL" href="http://carolynscocioz.blogspot.com.au/search/label/Weber%20BabyQ%20Recipe%20No%20Knead%20Seeded%20Bread#" id="FALINK_6_0_5" style="background-color: transparent !important; border-bottom-color: rgb(28, 125, 255) !important; border-bottom-style: solid !important; border-width: 0px 0px 1px !important; color: rgb(28, 125, 255) !important; display: inline !important; padding-bottom: 1px !important;">warm water</a></nobr></span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span style="font-family: inherit; font-size: large;">1/2 cup honey or agave syrup</span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span style="font-family: inherit; font-size: large;">1/4 cup neutral flavoured oil</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJbJzhJiPoSOgP1HJ1m63uA4CyCEu4Kz8sjAY2W7bVSCHHaKZp5IOKq74xIQX-fF8Vjhsn5Hz_X9Y2eJArB6rkN5i-OAfPez2iT2FqZWQ7eaX0L8rGUCrsl9xDLaT_ngax1Wo1ibCL03A/s1600/P1070919.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJbJzhJiPoSOgP1HJ1m63uA4CyCEu4Kz8sjAY2W7bVSCHHaKZp5IOKq74xIQX-fF8Vjhsn5Hz_X9Y2eJArB6rkN5i-OAfPez2iT2FqZWQ7eaX0L8rGUCrsl9xDLaT_ngax1Wo1ibCL03A/s1600/P1070919.JPG" height="240" width="320" /></span></a><span style="font-size: large;">A Cheesy Pullapart loaf is easy to make and worked well in the BabyQ. I mixed a glass jar of cream cheese with a 250g stick of softened butter and a packet of dried french onion soup mix. You can use any shape of dense bread, I felt the long loaf would fit well in the BabyQ. You cut the bread both horizontal and diagonal as you can see in the picture about 3cm apart and spread it with the mix in every direction. I sprinkled some extra tasty cheese in as well and wiped the butter paper over the outside. I then wrapped it tightly in alfoil and cooked it in a foil dish around 200C. On the stone with foil and trivet underneath for about 20 minutes, then undid the foil so the crust would crisp which took about 10 minutes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjEyr5jfIk_apqPMYpyCT2AfPD-NN-c37v6Dou3lC6iaUZT4evHnUQKQYhdAbCbSa9SuB5DhjoPFCYwiX4B3RjEtiDRBvQQ5vKcXOaMFIg53ng6QJ16M8LS155or2-umPN2Xxa2tCVWzc/s1600/IMG_1525.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjEyr5jfIk_apqPMYpyCT2AfPD-NN-c37v6Dou3lC6iaUZT4evHnUQKQYhdAbCbSa9SuB5DhjoPFCYwiX4B3RjEtiDRBvQQ5vKcXOaMFIg53ng6QJ16M8LS155or2-umPN2Xxa2tCVWzc/s1600/IMG_1525.JPG" height="180" width="320" /></a><span style="font-size: large;">This trip I took uncooked premade and frozen Spring Rolls/Lumpia and although I have baked them freshly made in the BabyQ as in the Youtube below(receipe drops down) this time I simply fried frozen 10 at a time in a frypan on a gas burner. I found they are so hot that I could do a second batch and the first kept hot. I maybe should consider making the smaller ones or cutting them in half for happy hour.</span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhn4eUMDQYr9ftB4WMY1lg3na_oICyDcg0WC5REIvlEiD_5t299FC1YcO1VhRrFw2LebLzI1hd0pf_Tt6pMf-xobwumQ7oToGKqtwe4s_b1w474QPvX9YJfyUj7n2HM7buFyPXrxt-AbA/s1600/IMG_1429.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhn4eUMDQYr9ftB4WMY1lg3na_oICyDcg0WC5REIvlEiD_5t299FC1YcO1VhRrFw2LebLzI1hd0pf_Tt6pMf-xobwumQ7oToGKqtwe4s_b1w474QPvX9YJfyUj7n2HM7buFyPXrxt-AbA/s1600/IMG_1429.JPG" height="179" width="320" /></a></span><br />
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An escapee was captured and boiled for 20 minutes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg62-_wp35xbuRjGWM-gkCEuUhWTEI5twvjknw9p_cjQ-ISvJtRh7IDiHRKdWfcxULg2QSZrCoLTggpHQNKjGr0qc5-VnoFugVfRTMq5Q7sTrHqzoIpe-R7zEnlfRlUtjM_M5ZUTSsrbio/s1600/crab+cooked.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg62-_wp35xbuRjGWM-gkCEuUhWTEI5twvjknw9p_cjQ-ISvJtRh7IDiHRKdWfcxULg2QSZrCoLTggpHQNKjGr0qc5-VnoFugVfRTMq5Q7sTrHqzoIpe-R7zEnlfRlUtjM_M5ZUTSsrbio/s1600/crab+cooked.jpg" height="240" width="320" /></a><span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Unfortunately we needed more than one.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSymF_L11LMvta0whGy-lpgzhyphenhyphenCRAW15UHCYAwV2EdUy0liqvqHvAGdmVO64ARg9Mp5yp7qP887YwhWZBghb7J_wo7AR8OZQ0e_idNQKPwHNDwuoHUp7ZRsu3pzyD6vaAFIWiH5YXMXkc/s1600/P1070897.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSymF_L11LMvta0whGy-lpgzhyphenhyphenCRAW15UHCYAwV2EdUy0liqvqHvAGdmVO64ARg9Mp5yp7qP887YwhWZBghb7J_wo7AR8OZQ0e_idNQKPwHNDwuoHUp7ZRsu3pzyD6vaAFIWiH5YXMXkc/s1600/P1070897.JPG" height="240" width="320" /></a></div>
<span style="font-size: large;">I decided to try pizza rollups as an easier way to serve pizza for Happy Hour. You would be able to google a more exact recipe I made this up as I went. </span><span style="font-size: large;">I was to use the SR flour and Yoghurt dough recipe which is very popular at the moment but decided instead to use a carton of UHT cream which I mostly carry in the van. I mixed one carton with 2 cups of SR Flour earlier in the day and put it in the refrigerator.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj79OT_FPLiwymjKmnmcyH-BdiUwqH2BKB8vU1gArvjlKvvCu2Z-bGQ4qXjbAuDJ5gWNw40s9BCVvwKBbktHSFTrqxcZDSUhDgY5LyuBXB3jI6KqkmKAmdVz0-gxnEn-qjiQFWPCA9rGoU/s1600/P1070900.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj79OT_FPLiwymjKmnmcyH-BdiUwqH2BKB8vU1gArvjlKvvCu2Z-bGQ4qXjbAuDJ5gWNw40s9BCVvwKBbktHSFTrqxcZDSUhDgY5LyuBXB3jI6KqkmKAmdVz0-gxnEn-qjiQFWPCA9rGoU/s1600/P1070900.JPG" height="240" width="320" /></a><span style="font-size: large;">Then I fried a chopped up pepperoni and half an onion and put that aside to cool.</span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDEx_Nkp2QQqF8P5bDtikvGM4mhoi0siqinuog6yOUfInfLgJYgK3-Lrzs7EN7hU_i3cHPpOzJU619d4LM2M1_EZf2hV5Z6UwnpKjtYT9Gpiwu8GQK0OGTKVW5wngYo21Txtbn1Y2RFb0/s1600/P1070901.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDEx_Nkp2QQqF8P5bDtikvGM4mhoi0siqinuog6yOUfInfLgJYgK3-Lrzs7EN7hU_i3cHPpOzJU619d4LM2M1_EZf2hV5Z6UwnpKjtYT9Gpiwu8GQK0OGTKVW5wngYo21Txtbn1Y2RFb0/s1600/P1070901.JPG" height="240" width="320" /></a><span style="font-size: large;"><br /></span><br />
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<span style="font-size: large;">I rolled out the dough.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj28x3wEudaqf2MRfsQE04FrbyNgdw7sTaJz_t2YB-SqAFmkZJZcoV276yk3mnzdhmCTMWCeoBJSpm6XudNiyw6nSNDitboqvdaxWElKV4v3kJE7IWiN3QETv-WaNBsDqPgO5ah-iTxGMo/s1600/P1070902.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj28x3wEudaqf2MRfsQE04FrbyNgdw7sTaJz_t2YB-SqAFmkZJZcoV276yk3mnzdhmCTMWCeoBJSpm6XudNiyw6nSNDitboqvdaxWElKV4v3kJE7IWiN3QETv-WaNBsDqPgO5ah-iTxGMo/s1600/P1070902.JPG" height="240" width="320" /></a><span style="font-size: large;"></span><br />
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<span style="font-size: large;">I like the Stir Through sauces and this was a spicy one. I use about half a jar on a pizza. For this I left about 3cm uncovered on the far side.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUFZhnxLLezm8zeqTE_GWKXepy8jzgfzwQmeG7tDvED-L6lbFOUsagXR3JRTn-I-x5Sk72SxGP13zu3pNBiygjs0ow4CiCeOmreF5GG1xDhTcis8DNl8j59Ruq9hDvmGA0aiGJcN4y1Dk/s1600/P1070903.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUFZhnxLLezm8zeqTE_GWKXepy8jzgfzwQmeG7tDvED-L6lbFOUsagXR3JRTn-I-x5Sk72SxGP13zu3pNBiygjs0ow4CiCeOmreF5GG1xDhTcis8DNl8j59Ruq9hDvmGA0aiGJcN4y1Dk/s1600/P1070903.JPG" height="240" width="320" /></a><span style="font-size: large;"><br /></span><br />
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<span style="font-size: large;">Sprinkle on the meat and onion mix</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtcAp7qVsTrDtJnM7ViRBQJ9sHF2mQ142HKJFUifVixyhrt26FH7-0unNGFO1HtT9hClHJBLbYtCaKEvkcpDl3RpSf8Gv1mAfEtY6i_2XWO6JCrij-UEQQD-q24zgSZNziIrqnLHpZXvs/s1600/P1070904.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtcAp7qVsTrDtJnM7ViRBQJ9sHF2mQ142HKJFUifVixyhrt26FH7-0unNGFO1HtT9hClHJBLbYtCaKEvkcpDl3RpSf8Gv1mAfEtY6i_2XWO6JCrij-UEQQD-q24zgSZNziIrqnLHpZXvs/s1600/P1070904.JPG" height="240" width="320" /></a></div>
<span style="font-size: large;">Sprinkle over some grated cheese, I happened to have some Pizza mix and I used about a cup full.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZvTUobIwfZtxtqm27bx7uEihmXaKUC-2uNA5-d0XJWMpc-S8NVCxC3zeQuUSInpyuz2pCZUuZh776XOi_88cvZV67SL1NP_-UWWjpvorO4R3X_9lVAftxyoPf2-MD4lg8Na4CZgfB3yk/s1600/P1070905.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZvTUobIwfZtxtqm27bx7uEihmXaKUC-2uNA5-d0XJWMpc-S8NVCxC3zeQuUSInpyuz2pCZUuZh776XOi_88cvZV67SL1NP_-UWWjpvorO4R3X_9lVAftxyoPf2-MD4lg8Na4CZgfB3yk/s1600/P1070905.JPG" height="240" width="320" /></a></div>
<span style="font-size: large;">Roll it up as tight as you can.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyLaKLEgvIF9OdOT03Xf4yT_ZMkjVaObF4dZ6-rDUvtaLdkqGwyaUmVI44fEIjN54dbcbze5EmfE3QetXzF6V4bY_wNC-UFe6OtGxbvRLXp7P4XkHHxZmVczY19nJpn_fZj5-v7MpYml0/s1600/P1070906.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyLaKLEgvIF9OdOT03Xf4yT_ZMkjVaObF4dZ6-rDUvtaLdkqGwyaUmVI44fEIjN54dbcbze5EmfE3QetXzF6V4bY_wNC-UFe6OtGxbvRLXp7P4XkHHxZmVczY19nJpn_fZj5-v7MpYml0/s1600/P1070906.JPG" height="240" width="320" /></a></div>
<span style="font-size: large;">Cut it into 12 equal pieces. (I miscounted)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv_zzqfgExWJtaLYo1fxhaYNmOSLF65DJYd52XY1RnBa7DuGWFmb6oIUtNMntEdU5YC5k16tYyUnh-ljp48H9wQOq7zg_VeMDneoo5abS7gjjJTAunHZQHatMHSQKQpcMVTS1RMyWhPyQ/s1600/P1070907.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv_zzqfgExWJtaLYo1fxhaYNmOSLF65DJYd52XY1RnBa7DuGWFmb6oIUtNMntEdU5YC5k16tYyUnh-ljp48H9wQOq7zg_VeMDneoo5abS7gjjJTAunHZQHatMHSQKQpcMVTS1RMyWhPyQ/s1600/P1070907.JPG" height="240" width="320" /></a></div>
<span style="font-size: large;">I placed them into a greased foil tray as I hoped it would help them hold their shape.</span><br />
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<span style="font-size: large;">Sprinkled some more cheese on top</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiensBxMvTONNpBerRNNnCkiWgkPiN_Q5qQzCUAbwO4u_tsjSDmrh1VWOSu4xcCFNDDFz-xUI06GtQNs0TYWXQ59ADEZcMFcKPhrEl03_EM5qpS0TcJghF8MDihBA1RrzcUQldS5R-llbg/s1600/P1070910.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiensBxMvTONNpBerRNNnCkiWgkPiN_Q5qQzCUAbwO4u_tsjSDmrh1VWOSu4xcCFNDDFz-xUI06GtQNs0TYWXQ59ADEZcMFcKPhrEl03_EM5qpS0TcJghF8MDihBA1RrzcUQldS5R-llbg/s1600/P1070910.JPG" height="240" width="320" /></a></div>
<span style="font-size: large;">Baked about 200C on stone on top of trivit with foil underneath checking at 15 minutes and continuing till the tops were browned about another 5 minutes. The pulled out individually with a little knife help. I cut them in halves for morning tea.</span><br />
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Carolyn™http://www.blogger.com/profile/10649310611782913039noreply@blogger.com1tag:blogger.com,1999:blog-6542148889709849397.post-91258345771157018282014-11-13T08:24:00.002+11:002014-11-15T11:04:05.678+11:00<h2 style="clear: both; text-align: center;">
<span style="font-size: large;">FREE CAMPING WEEKEND AT <b>MACQUARIE WOODS </b></span></h2>
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<span style="font-size: large;">WITH THE AUSTRALIAN CAMPERTRAILER GROUP</span></h2>
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<span style="font-size: large;">COOKING ON THE WEBER BABYQ</span></h2>
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<span style="font-size: large;">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.</span></div>
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<span style="font-size: large;">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. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiLnXAyQMkiv9EPrtYLX-10bYBenoGoy0MciXrupz_se87H8Wy1SH4eBxQzmsY8wsvJQ9NvZ1Bpz7aIxSVL1RUNwrIHZlQUr7cv5XyQVehkZpiLxu6146rdlERabnmP6aiNsJ0WLl5n1Q/s1600/IMG_2255+(1).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiLnXAyQMkiv9EPrtYLX-10bYBenoGoy0MciXrupz_se87H8Wy1SH4eBxQzmsY8wsvJQ9NvZ1Bpz7aIxSVL1RUNwrIHZlQUr7cv5XyQVehkZpiLxu6146rdlERabnmP6aiNsJ0WLl5n1Q/s320/IMG_2255+(1).JPG" width="320" /></a><span style="font-size: large;">I decided to take some homemade frozen <b>Cheese Triangles</b> in filo pastry. This was the first time I had cooked them from frozen in the BabyQ and I was pleased with the results.</span></div>
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<span style="font-size: large;">The filling: </span></div>
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<span style="font-size: large;">Large packet of Phillidelphia Cream Cheese </span></div>
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<span style="font-size: large;">6 chopped shallots </span></div>
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<span style="font-size: large;">Rind off l small lemon and juice from lemon</span></div>
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<span style="font-size: large;">Good grind of pepper</span></div>
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<span style="font-size: large;">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.</span><br />
<span style="font-size: large;">Great Happy Hour food, I serve them with sweet chilli sauce.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFGubCqD0mVog4aa3KOPbZF9Ra5oTTdO50LRwhWi92Xt4UrrVd8p8aprKM_zhF3eXlo0SEM01AHCnbAbeoGBqABkGII_U__I7bgWnVdcOHf1XpYrZcUmV05rhQSoQm0XpkKPgxRMXrTJ0/s1600/IMG_2273.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFGubCqD0mVog4aa3KOPbZF9Ra5oTTdO50LRwhWi92Xt4UrrVd8p8aprKM_zhF3eXlo0SEM01AHCnbAbeoGBqABkGII_U__I7bgWnVdcOHf1XpYrZcUmV05rhQSoQm0XpkKPgxRMXrTJ0/s320/IMG_2273.JPG" width="320" /></a><span style="font-size: large;">Next on the easy list was a Greens <b>Sultana Cake </b>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.</span></div>
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<span style="font-size: large;">Ingredients: </span></div>
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<span style="font-size: large;">1 Sultana Loaf dry mix</span></div>
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<span style="font-size: large;">1 Egg</span></div>
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<span style="font-size: large;">1 small 200ml carton UHT cream </span></div>
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<span style="font-size: large;">(I find this more convenient to use than melting butter)</span></div>
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<span style="font-size: large;">Mix it together and put into a greased tin. Cook 400C start checking at 20 minutes.</span><br />
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<span style="font-size: large;">A family favourite is </span><span style="font-size: large;">baked </span><a href="http://carolynscocioz.blogspot.com.au/search/label/Weber%20BabyQ%20Piroshki" style="font-size: x-large;"><b>Piroshki</b></a><span style="font-size: large;"> 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. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQMDAku2ZUZO3OeXxcM87c10Ggg_1yOZGNQUzHVaMUNrjRaS_Un_mq86M5nQFhi-c8BcB5vGr0PP6OyOE_OuvOJnmcjH9gmAUAuv2LZb43q1_ee2UWam7Bl04JzVBxUQ4DO1RT40_BwO8/s1600/IMG_2276.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQMDAku2ZUZO3OeXxcM87c10Ggg_1yOZGNQUzHVaMUNrjRaS_Un_mq86M5nQFhi-c8BcB5vGr0PP6OyOE_OuvOJnmcjH9gmAUAuv2LZb43q1_ee2UWam7Bl04JzVBxUQ4DO1RT40_BwO8/s400/IMG_2276.JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI8FkIJAEIU9_wiTc4fj4VJXSKLJjaUL7V1b1LQ6RlwMpWjAaSzLIeFiRgimzMhh_CRv_Y-V0ZnTF2HNqW1DOGeTf0ewg5PGKC4q8d9zVyRBXDyF0tbZJW4l2l23n6cS3jvHnDi6Wj5Vw/s1600/Sharpened+version.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI8FkIJAEIU9_wiTc4fj4VJXSKLJjaUL7V1b1LQ6RlwMpWjAaSzLIeFiRgimzMhh_CRv_Y-V0ZnTF2HNqW1DOGeTf0ewg5PGKC4q8d9zVyRBXDyF0tbZJW4l2l23n6cS3jvHnDi6Wj5Vw/s400/Sharpened+version.jpg" width="225" /></a><span style="font-size: large;">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 </span><a href="http://carolynscocioz.blogspot.com.au/search/label/Weber%20BabyQ%20Piroshki" style="font-size: x-large;">Piroshki</a><span style="font-size: large;"> which gives you the quantities for one lot of filling. It makes about 40 depending on your sizing.</span><br />
<span style="font-size: large;">The Pork filling:</span><span style="font-size: large;">I used 500g minced pork + 1/3rd cup Cha Sui Sauce OR</span><span style="font-size: large;"> if you can get it 2 cups Chinese Roast Pork</span><span style="font-size: large;">1/2 cup finely chopped shallots or red onion</span><br />
<span style="font-size: large;">2 Tablespoons oil</span><br />
<span style="font-size: large;">2 Tablespoons Sugar</span><br />
<span style="font-size: large;">2 Tablespoons Soy Sauce</span><br />
<span style="font-size: large;">2 Tablespoons Oyster Sauce</span><br />
<span style="font-size: large;">1 1/2 Tablespoons Sesame Seed Oil</span><br />
<span style="font-size: large;">3/4 cup chicken stock</span></div>
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<span style="font-size: large;">3 Tablespoons flour</span></div>
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<span style="font-size: large;">Mix together Soy, Oyster Sauce, Sesame Seed Oil and chicken stock and put aside.</span></div>
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<span style="font-size: large;">Fry the shallots in the oil till translucent not browned then the pork till just cooked. </span></div>
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<span style="font-size: large;">Sprinkle over the flour and sugar and stir. </span></div>
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<span style="font-size: large;">Add the sauces and stock and cook until thick. Cool before using.</span></div>
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<span style="font-size: large;">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.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwAVsOmWxtxMqfCtTobbW3l1-7YG5J9Fa0fG5ZFhQEg29NrWcoErEbMIXOwCoKQlk1kgESkE19Y2JrYAcWzm2v9KZAvuTNLmVldiJwAYYCH6JUfdnBJAEgAf-4WUSReedJiZm1DFL-6js/s1600/IMG_2278.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwAVsOmWxtxMqfCtTobbW3l1-7YG5J9Fa0fG5ZFhQEg29NrWcoErEbMIXOwCoKQlk1kgESkE19Y2JrYAcWzm2v9KZAvuTNLmVldiJwAYYCH6JUfdnBJAEgAf-4WUSReedJiZm1DFL-6js/s320/IMG_2278.JPG" width="320" /></a><span style="font-size: large;"><b>The Zucchini Slice</b> 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.</span><br />
<span style="font-size: large;">Ingredients:</span><br />
<span style="font-size: large;">375g Zucchini (I used two very large) grated</span><br />
<span style="font-size: large;">1 Large Onion finely chopped</span><br />
<span style="font-size: large;">3 Bacon rashes (I used about a cup of bacon pieces fried and frozen at home)</span><br />
<span style="font-size: large;">1 Cup Grated Cheese</span><br />
<span style="font-size: large;">1 Cup SR Flour sifted (I never sift flour these days)</span><br />
<span style="font-size: large;">1/2 cup Vegetable Oil </span><br />
<span style="font-size: large;">5 eggs lightly beaten</span><br />
<span style="font-size: large;">Pepper to taste</span><br />
<span style="font-size: large;">Mix all together and put into a lamington tin and cook on trivet with foil under for 400C 30-40 minutes until brown. </span><br />
<span style="font-size: large;">Cut into squares when cool.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia_vfThxwnYiMiRbD4vGHCY74xR-kKu_MfW6INdnKUvhhgGtoeCjdbHWHlvsuE9bXPdAIShllxYWGwrKUHawLZ_v66Vz1BJrrkDC3MidCy4zVFJ-DcfaBTaBHtTNEFFuhM2qHZyKw-vq0/s1600/IMG_2332.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia_vfThxwnYiMiRbD4vGHCY74xR-kKu_MfW6INdnKUvhhgGtoeCjdbHWHlvsuE9bXPdAIShllxYWGwrKUHawLZ_v66Vz1BJrrkDC3MidCy4zVFJ-DcfaBTaBHtTNEFFuhM2qHZyKw-vq0/s320/IMG_2332.JPG" width="320" /></a><span style="font-size: large;">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, cu</span><span style="font-size: large;">min 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. </span></div>
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<span style="font-size: large;">I almost always have a jar of <b>Onion Marmelade and Cranberry Chutney</b> 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. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNV3Y1w4q2d6c0Qc0004l6puS9luZXkkaI1gA9VzjuKOwS5A11CF4tK47W56gwbxDqNc9LeMWqaphmw4DExLGya26VOLngEjvXwbomf-RrOAqNe0j62cDd8D8rmiOIzrXejjGjPjyp_i4/s1600/IMG_2333%23%23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNV3Y1w4q2d6c0Qc0004l6puS9luZXkkaI1gA9VzjuKOwS5A11CF4tK47W56gwbxDqNc9LeMWqaphmw4DExLGya26VOLngEjvXwbomf-RrOAqNe0j62cDd8D8rmiOIzrXejjGjPjyp_i4/s400/IMG_2333%23%23.jpg" width="400" /></a></div>
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<span style="font-size: large;"><b>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.</b></span></div>
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<span style="font-size: large;"><b>CRANBERRY CHUTNEY MODIFIED FROM <a href="http://www.wiveswithknives.net/2014/11/01/cranberry-tangerine-chutney-2/">WIVES WITH KNIVES</a></b></span></div>
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<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-size: large;">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)</span></li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-size: large;">1 large tart apple, peeled and chopped</span></li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-size: large;">1/2 cup orange marmalade</span></li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-size: large;">1/2 cup <nobr style="box-sizing: border-box;"><a class="FAtxtL" href="http://www.wiveswithknives.net/2014/11/01/cranberry-tangerine-chutney-2/#" id="FALINK_4_0_3" style="background-color: transparent !important; border: 0px; box-sizing: border-box; color: rgb(28, 125, 255) !important; display: inline !important; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">apple cider vinegar</a></nobr></span></li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-size: large;">1-1/2 cups sugar</span></li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-size: large;">1 cup water</span></li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-size: large;">3 tablespoons candied ginger, chopped</span></li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-size: large;">3/4 teaspoon cinnamon</span></li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-size: large;">1 tablespoon curry powder (don’t skimp. Its an important ingredient)</span></li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-size: large;">1/2 teaspoon cloves</span></li>
<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-size: large;">1/4 teaspoon allspice</span></li>
<li class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-size: large;">1/2 cup golden raisins</span></li>
<li class="ingredient" id="zlrecipe-ingredient-12" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-size: large;">2 small cans mandarin orange slices, drained</span></li>
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<span style="font-family: inherit; font-size: large; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">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.</span><br />
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<span style="font-family: inherit;"><b><span style="font-size: large;"><span style="line-height: 24px;">ONION MARMA</span></span><span style="font-size: large; line-height: 24px;">LADE - FROM MY CAMP OVEN FRIEND </span></b><span style="line-height: 24px;"><span style="font-size: large;"><b>MICHAEL</b></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">8 large onions sliced</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">1 Tablespoon each of cumin seeds, coriander seeds and salt.</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">2 1/2 cups of Brown Sugar</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">3 cups of Cider Vinegar.</span><span style="font-size: large;"><br /></span><span style="font-size: large;">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.</span></span></div>
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<span style="font-size: large;">A great weekend</span></div>
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Carolyn™http://www.blogger.com/profile/10649310611782913039noreply@blogger.com3tag:blogger.com,1999:blog-6542148889709849397.post-88947275683981768172014-10-01T09:33:00.000+10:002014-11-13T08:01:52.222+11:00<div style="text-align: center;">
<span style="font-size: large;"><b>WEBER BABYQ BAKED PIROSHKI</b></span></div>
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<span style="font-size: large;">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.</span></div>
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<span style="font-size: large;">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</span><span style="font-size: large;">. </span></div>
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<span style="font-size: large;">Not traditional but my version and a family favourite.</span><br />
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<span style="font-size: large;">Filling make and cool:</span></div>
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<span style="font-size: large;">1 large onion</span></div>
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<span style="font-size: large;">500g minced beef makes approx 50 depending on your sizing.</span></div>
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<span style="font-size: large;"> (750g meat if you dont want left over dough would make approx 70)</span></div>
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<span style="font-size: large;">2 Tablespoons Milk</span></div>
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<span style="font-size: large;">1 Tablespoon Soy Sauce</span></div>
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<span style="font-size: large;">2 teaspoons worchestershire sauce (or chilli to taste)</span></div>
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<span style="font-size: large;">1 Tablespoon flour or gravox</span></div>
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<span style="font-size: large;">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.</span><br />
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<span style="font-size: large;">Alternate Pork filling:</span></div>
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<span style="font-size: large;">I used 500g minced pork + 1/3rd cup Cha Sui Sauce OR</span><span style="font-size: large;"> if you can get it 2 cups Chinese Roast Pork</span></div>
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<span style="font-size: large;">1/2 cup finely chopped shallots or red onion</span></div>
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<span style="font-size: large;">2 Tablespoons oil</span></div>
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<span style="font-size: large;">2 Tablespoons Sugar</span></div>
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<span style="font-size: large;">2 Tablespoons Soy Sauce</span></div>
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<span style="font-size: large;">2 Tablespoons Oyster Sauce</span></div>
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<span style="font-size: large;">1 1/2 Tablespoons Sesame Seed Oil</span></div>
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<span style="font-size: large;">3/4 cup chicken stock</span></div>
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<span style="font-size: large;">3 Tablespoons flour</span></div>
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<span style="font-size: large;">Mix together Soy, Oyster Sauce, Sesame Seed Oil and chicken stock and put aside.</span></div>
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<span style="font-size: large;">Fry the shallots in the oil till translucent not browned then the pork till just cooked. </span></div>
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<span style="font-size: large;">Sprinkle over the flour and sugar and stir. </span></div>
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<span style="font-size: large;">Add the sauces and stock and cook until thick.</span></div>
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<span style="font-size: large;">Dough:</span></div>
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<span style="font-size: large;">3 1/2 cups warm water</span></div>
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<span style="font-size: large;">1/4 cup Olive Oil</span></div>
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<span style="font-size: large;">1 beaten egg</span></div>
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<span style="font-size: large;">1 Tablespoon dry yeast</span></div>
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<span style="font-size: large;">1 Tablespoon salt</span></div>
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<span style="font-size: large;">8 cups plain flour </span></div>
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<span style="font-size: large;">1 Cup skim milk powder (optional)</span></div>
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<span style="font-size: large;">Topping: 2nd beaten egg and sesame seeds </span></div>
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<span style="font-size: large;">Mix liquids with egg, yeast and salt then add flour, it will be a sticky dough.</span></div>
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<span style="font-size: large;">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.</span></div>
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<span style="font-size: large;">Sprinkle on some flour and with floury hands pluck out about a tablespoon of dough and flatten in your palm.</span></div>
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<span style="font-size: large;">Put a heaped teaspoon of filling in the centre and pinch up and around it.</span></div>
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<span style="font-size: large;">Put pinched side down on a tray and leave for 30 minutes.</span></div>
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<span style="font-size: large;">Brush with another beaten egg and sprinkle on sesame seeds if you have them.</span></div>
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<span style="font-size: large;">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.</span></div>
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<span style="font-size: large;">Cook checking at 10 minutes could take 15 or more till tops start to brown and bottoms are not over cooked.</span></div>
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<span style="font-size: large;">I had bread dough over and made a cheesy plaited loaf with it.</span></div>
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<span style="font-size: large;">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.</span></div>
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<span style="font-size: large;">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. </span></div>
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<span style="font-size: large;">8 large onions sliced</span></div>
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<span style="font-size: large;">1 Tablespoon each of cumin seeds, coriander seeds and salt.</span></div>
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<span style="font-size: large;">2 1/2 cups of Brown Sugar</span></div>
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<span style="font-size: large;">3 cups of Cider Vinegar.</span></div>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-size: large;">WEBER BABYQ - </span><span style="font-size: large;">PIZZA/TACO CUPS - </span><span style="font-size: large;">PART 1</span></span></b></div>
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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.</div>
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First put the BabyQ on to heat up to 200C. I foil on the grill and then a trivet.</div>
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Mix:</div>
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1 1/4 cups SR Flour (most recipes say l cup but I find that too sticky to manage)</div>
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1 cup Greek Yoghurt</div>
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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.</div>
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It should divide into 12 pieces between a walnut and golf ball size - I rolled each ball out to 10 cm.</div>
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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.</div>
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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.</div>
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Topped with chopped tomato, lettuce and taco sauce they tasted fine.</div>
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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.</div>
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<b>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.</b></div>
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Carolyn™http://www.blogger.com/profile/10649310611782913039noreply@blogger.com1tag:blogger.com,1999:blog-6542148889709849397.post-3447908275936280852014-07-03T07:37:00.001+10:002014-07-03T07:54:16.394+10:00<h2 style="text-align: center;">
<span style="font-size: x-large;">NO COOKING - REFRIGERATOR SET</span></h2>
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<span style="font-size: x-large;">STRAWBERRY-RHUBARB JAM</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglbm6pyE8cmLiH4LXm2dC-HXJSUpZmZUxoj7rSK0dhKTqkVL_Gt87H1Eg00IV7BEJ6cxPBl6UaCWZetTp5pF0iLof58g_pC5pFxTSc3v6f7vXGkydK0waWwdNZLdFW6FUEaNdU1A0roPE/s1600/strawberry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglbm6pyE8cmLiH4LXm2dC-HXJSUpZmZUxoj7rSK0dhKTqkVL_Gt87H1Eg00IV7BEJ6cxPBl6UaCWZetTp5pF0iLof58g_pC5pFxTSc3v6f7vXGkydK0waWwdNZLdFW6FUEaNdU1A0roPE/s1600/strawberry.jpg" height="444" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">This recipe idea came from <a href="http://thankfulexpressions.blogspot.com/">http://thankfulexpressions.blogspot.com</a>. My first use of Chia seeds. Google them to see all the benefits of adding them to your diet.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">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.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b><span style="line-height: 18.399999618530273px;">Strawberry-Rhubarb Jam - No cooking required </span></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span style="line-height: 18.399999618530273px;"><b>Carolyns Outdoor Cooking - makes approx. 2 cups. </b></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 + 1/3 cup strawberries - raw -</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Large punnet made up this quantit</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">y</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2/3 cup rhubarb - raw</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 Tablespoons honey (or to taste)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 Tablespoons chia seeds - I used the black ones.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">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.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Add additional diced fruit if you like it chunky. Can be frozen.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I had mine for breakfast on a crumpet. </span></div>
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Carolyn™http://www.blogger.com/profile/10649310611782913039noreply@blogger.com1tag:blogger.com,1999:blog-6542148889709849397.post-70103899416171615372013-06-24T17:03:00.000+10:002013-06-25T05:52:30.449+10:00<div style="text-align: center;">
WEBER BABYQ BAKED ZUCCHINI CHIPS</div>
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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.</div>
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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.<br />
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Ingredients:<br />
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2 Medium sized Zucchini<br />
2 cups panko crumbs<br />
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1/3 cup grated parmesan cheese halved<br />
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2 egg whites beaten<br />
1/2 cup Greek Yoghurt<br />
1/2 loose cup chopped basil<br />
3 Tablespoons Whole Egg Mayonnaise<br />
2 teaspoons garlic paste<br />
1/2 teaspoon freshly ground black pepper<br />
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Preheat BabyQ to 450F/230C and grease a tray that fits. I cooked them with alfoil under and a trivet then the tray.<br />
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Trim and disgard ends and cut zucchini in half then lengthwise into approx. 30"chips"<br />
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Mix 1/2 the parmesan with the crumbs and put into coating tray.<br />
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Whisk egg whites till frothy.<br />
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Add Zucchini gently into whites until coated.<br />
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Coat in crumb mixture pressing firmly<br />
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Arrange single layer on a greased tray that fits your BabyQ. Optional Spray with Olive Oil.<br />
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Bake approx 15-20 mins at 450F/230C until brown and crisp. I turned over once.<br />
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Half grated parmesan cheese<br />
1/2 Cup Greek Yoghurt<br />
1/2 cup chopped Basil (I used coriander as I had no Basil but added a teaspon of dried basil).<br />
3 Tablespoons Whole Egg Mayonnaise<br />
2 Teaspoons Garlic paste (you could use fresh cloves)<br />
1/2 teaspoon freshly ground black pepper<br />
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I simply mixed all the ingredients and chilled until I needed it. You may have a blender and blend it.<br />
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<br />Carolyn™http://www.blogger.com/profile/10649310611782913039noreply@blogger.com1tag:blogger.com,1999:blog-6542148889709849397.post-66828007332240670282013-06-24T12:42:00.001+10:002013-06-24T12:42:15.653+10:00<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><b>WEBER BABYQ FRENCH SAVOURY LOAF</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtg87ccRglAalyEB2sTZNJN6R6DHCPp-Jzk2hhRm8clGdTTTF4qrxKKQCQgHQdcP-HnCGnqkUt0NeuvjcuHNICv1wKI2PWntU8mXNUFenrELIfpQhp6VlurdqXpqI3IZAYSUcAmBJ7IDA/s1600/IMG_0133A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtg87ccRglAalyEB2sTZNJN6R6DHCPp-Jzk2hhRm8clGdTTTF4qrxKKQCQgHQdcP-HnCGnqkUt0NeuvjcuHNICv1wKI2PWntU8mXNUFenrELIfpQhp6VlurdqXpqI3IZAYSUcAmBJ7IDA/s640/IMG_0133A.jpg" width="640" /></a></div>
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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. <br />
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Ingredients:<br />
2 rounded cups of Self Raising Flour<br />
115g stick of Ash Goats Cheese supposed to be cut but mine was too soft so I just crumbled it into large crumbles.<br />
1/2 cup roughly chopped pistachio nuts<br />
1/2 cup roughly chopped prunes (olives could be subsituted but the prunes went very well with the goats cheese)<br />
4 large eggs beaten<br />
1/2 cup olive oil or melted butter<br />
1/2 cup milk<br />
2 Large Tablespoons Yoghurt<br />
1 teaspoon salt<br />
pinch freshly ground pepper<br />
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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.<br />
I paper lined a 6"square deep tin I found at an op shop and well greased the tin.<br />
In a bowl mix together flour, cheese, pistachios and prunes.<br />
In another bowl mix beat the eggs then gradually add in oil(or melted butter), milk, yoghurt and season with salt and pepper.<br />
Gently fold flour mixture into the whisked egg mixture. Try not to overmix or it can toughen the cake.<br />
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.<br />
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<br />Carolyn™http://www.blogger.com/profile/10649310611782913039noreply@blogger.com0tag:blogger.com,1999:blog-6542148889709849397.post-19092974482212438702013-06-17T10:55:00.000+10:002013-06-17T10:55:46.161+10:00<div style="text-align: center;">
<b><span style="font-size: large;">WEBER BABYQ CINNAMON ROLLS AND FRUIT MINCE SCROLLS</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieVvYpUT8nXnti0FBLHB-8sO9N5U2eHjrwIJKGNSV7ISu5H5CU4M-6A65XrllYd5F68KJ-X8XK7eTjPbn0IgJuogKrjxuFlDVDuPobijdttpEfp6uCKnXgZX3hRBz4T5eW-Of1WpH9beE/s1600/400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="385" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieVvYpUT8nXnti0FBLHB-8sO9N5U2eHjrwIJKGNSV7ISu5H5CU4M-6A65XrllYd5F68KJ-X8XK7eTjPbn0IgJuogKrjxuFlDVDuPobijdttpEfp6uCKnXgZX3hRBz4T5eW-Of1WpH9beE/s640/400.jpg" width="640" /></a></div>
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Weber BabyQ Cinnamon Rolls and Fruit Scrolls -<b> makes 3-4 batches</b></div>
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<b>Dough - could be halved:</b></div>
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1 + 1/2 Tablespoons of dried yeast</div>
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1 Tablespoon salt</div>
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4 Large eggs (beaten)</div>
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1/2 cup honey</div>
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1/2 cup melted butter</div>
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2 cups lukewarm water</div>
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7 cups Bread or all purpose flour (final amount required will depend on weather and type of flour used)</div>
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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.</div>
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<b>Filling for one batch of 8:</b></div>
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1 cup brown sugar</div>
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3 Tablespoons Instant Vanilla Pudding</div>
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1 Tablespoon plus 1 Teaspoon of Cinnamon </div>
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Mix the above together.</div>
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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.</div>
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<b>Fruit Scroll Filling:</b></div>
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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.</div>
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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.</div>
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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.</div>
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Carolyn™http://www.blogger.com/profile/10649310611782913039noreply@blogger.com1tag:blogger.com,1999:blog-6542148889709849397.post-50191102248972238252013-06-02T08:33:00.002+10:002013-06-02T09:40:34.867+10:00<h2 style="text-align: center;">
WEBER BABYQ SPICY LAMB PASTRIES</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3vlssnTzyWXW8jR314Cd3B0ND3_gNxI4lvi4qHiGPzaBHuj00_x4yQEB6yJarkXYgbz1OM6JlTGU_DTc6ebrJ7VtTBMiU2vkKYbFFoP6t_YZOmHyO4t8J3fxQY2UNQpbCwHX_7BsTruI/s1600/IMG_5123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3vlssnTzyWXW8jR314Cd3B0ND3_gNxI4lvi4qHiGPzaBHuj00_x4yQEB6yJarkXYgbz1OM6JlTGU_DTc6ebrJ7VtTBMiU2vkKYbFFoP6t_YZOmHyO4t8J3fxQY2UNQpbCwHX_7BsTruI/s320/IMG_5123.JPG" width="320" /></a></div>
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<span style="font-family: Times, Times New Roman, serif;">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.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Ingredients:</span></div>
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<span style="font-family: Times, Times New Roman, serif;">I used approximately half my no knead pizza dough and made about 24:</span></div>
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<span style="font-family: Times, Times New Roman, serif;">The Full Dough Quantity makes about 8 BabyQ sized ones:</span></div>
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<span style="font-family: Times, Times New Roman, serif;">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.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">The Filling:</span></div>
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<span style="font-family: Times, Times New Roman, serif;">500 grams (1 lb) minced lamb</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1/3rd cup pine nuts (I toast mine)</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 Onion finely chopped</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 Tomato finely diced (or drain l med can dicsed tomatoes)</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 Tablespoon Lebanese Seven Spices (if not available google a recipe and blend your own)</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Freshly ground pepper and salt to taste</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 Tablespoon each of pomegranate concentrate and yoghurt (optional)</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Mix all the above together.\</span></div>
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<span style="font-family: Times, Times New Roman, serif;">2 Tablespoons melted butter or spray oil for baste</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Small amount plain flour for rolling</span></div>
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Carolyn™http://www.blogger.com/profile/10649310611782913039noreply@blogger.com1tag:blogger.com,1999:blog-6542148889709849397.post-10570738241833732612012-06-28T07:32:00.000+10:002012-06-28T07:36:09.183+10:00<div style="text-align: center;">
<b><span style="font-size: x-large;">CARROT STRUDEL ROLLS</span> </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdwyJbQz3PG0oeUNpOciXpFk1oqiQ8j5z4nK3adgSIyPyQFQMsaW92IMKfemry9ffQALzJ_J9tg5__j9ioIAnHXEeNuXr5LKnaLApkkIr7bUOqzMZOwCpic4XmaG5WXnYq0upsOGYKsX8/s1600/carrot5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdwyJbQz3PG0oeUNpOciXpFk1oqiQ8j5z4nK3adgSIyPyQFQMsaW92IMKfemry9ffQALzJ_J9tg5__j9ioIAnHXEeNuXr5LKnaLApkkIr7bUOqzMZOwCpic4XmaG5WXnYq0upsOGYKsX8/s1600/carrot5.jpg" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients: Makes 6</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Cup Grated Carrot</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/3 Cup grated tasty cheese</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup chopped walnuts (or substitute almonds)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 small onion, chopped and lightly sautéed in a little butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Black pepper, sage and coriander to taste (large pinch of each)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Extra small amount of melted butter for brushing</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sesame seeds for sprinkling on top</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mix together all ingredients except Pastry and Butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Take three 1/2 sheets of Filo lay on top of each other and lightly brush with melted butter.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Place heaped tablespoon (1/6th) of the carrot mixture at one short end and roll up to form a parcel.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Brush with melted butter and top with a sprinkle of sesame seeds.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cook in preheated camp oven at 200C/390F for about 30 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I dip them in sweet chilli sauce.</span></div>
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<span style="font-size: x-large;"><b>WITH CHICKEN BACON </b></span><br />
<b style="background-color: white; font-size: xx-large;">GOATS CHEESE RED ONION BABYQ PIZZA</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZVsvOE9TgS3gPhRS9-KnNPr50-54TocYhzOrFKe1bfeKeL49h9OEKVF6AEmbWOVONEhZzLutDREx3GXLqgKWex2WeAlVcVSbf3O6sS6d7pZApZqcXi0-dzclFXcrV7xWztCiAGRDj8Fk/s1600/apizza.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZVsvOE9TgS3gPhRS9-KnNPr50-54TocYhzOrFKe1bfeKeL49h9OEKVF6AEmbWOVONEhZzLutDREx3GXLqgKWex2WeAlVcVSbf3O6sS6d7pZApZqcXi0-dzclFXcrV7xWztCiAGRDj8Fk/s640/apizza.jpg" width="640" /></a></div>
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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.</div>
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Prior to going camping I made up a batch of<a href="http://carolynscocioz.blogspot.com.au/search/label/Weber%20BabyQ%20Recipe%20Pizza%20Semolina%20Olive%20Oil%20Crust"> <b>No Knead Semolina Pizza Dough </b></a>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.</div>
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<b>Balsamic Strawberries:</b> (I premade this and kept it in the refrigerator)</div>
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500g (I used two punnets)</div>
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1/4 cup balsamic vinegar</div>
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2 Tablespoons olive oil</div>
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1 Tablespoon honey</div>
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1 Tablespoon brown sugar</div>
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1 pinch each of salt and pepper</div>
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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.</div>
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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.</div>
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<b>These quantities make two BabyQ sized Pizzas</b></div>
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1/2 cup Balsamic Strawberries</div>
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2 orange sized balls of Pizza Dough for a thin crust</div>
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1 cup diced cooked chicken breast (or left over cooked chicken of any kind)</div>
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1/2 cup cooked and drained bacon pieces</div>
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1/2 cup thin sliced red onion</div>
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Generous 1/4 cup Chevre Cheese mixed with 1/4 cup cream cheese and l egg yolk.</div>
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Optional extra 1/2 cup parmesan or tasty cheese</div>
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Topping:</div>
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1/4 cup finely chopped Basil </div>
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1/4 cup finely diced fresh strawberries</div>
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Preheat the BabyQ with Pizza Stone on the Grill to 400F</div>
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Roll out one ball of pizza dough to fit your stone</div>
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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)</div>
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Spread over 1/4 cup Balsamic Strawberries</div>
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Sprinkle over half of the chicken, bacon and red onion.</div>
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(Optional grate over a small amount of parmesan or tasty cheese).</div>
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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.</div>
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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.</div>
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This is how I made mine and quantities of the ingredients are given as a guideline and dont need to be exact.</div>
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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.</div>
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Australian Camper Trailer Group at Coledale June 2012</div>
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<br /></div>Carolyn™http://www.blogger.com/profile/10649310611782913039noreply@blogger.com3tag:blogger.com,1999:blog-6542148889709849397.post-60874827300064217672012-06-06T16:33:00.000+10:002012-06-06T16:33:03.137+10:00<br />
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<span style="font-size: large;">Carolyns Beef & Vegetable Pasties</span></div>
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<span style="font-size: large;">cooked in the Weber BabyQ</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXb__-qtSewCJwMgy6VEw5Jg7d35wWULNE7nGHfLSgdSmaig3VuQ0d1Xf_qqL32bcqneacO5xwvLuV-Wl7_tz4rJ3VVwbdJ6unMTTbOHTZkyrY0UVYJVk5XWs80_2x96DkDI888TOYrFQ/s1600/IMG_1242%2523%2523%2523.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXb__-qtSewCJwMgy6VEw5Jg7d35wWULNE7nGHfLSgdSmaig3VuQ0d1Xf_qqL32bcqneacO5xwvLuV-Wl7_tz4rJ3VVwbdJ6unMTTbOHTZkyrY0UVYJVk5XWs80_2x96DkDI888TOYrFQ/s640/IMG_1242%2523%2523%2523.jpg" width="640" /></a></div>
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Many claim that Cornish Pasties are only made with certain ingredients so I dont call what I make Cornish Pasties. These are adapted from how my mother made them and I would think her mother who came from Wales made hers. The only difference to how she made them is the inclusion of Sweet Chilli Sauce and Soya Sauce. The vegetables could be varied or left out according to taste. Other herbs could be added. I use a short crust pastry and a puff pastry could be used instead.<br />
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I found the above shape cooked best in the Weber BabyQ. They would cook just as well in a camp oven.<br />
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<span style="font-size: large;"><b>Carolyns Beef & Vegetable Pasties:</b></span><br />
<b>Makes 10-12</b><br />
<b>Ingredients:</b><br />
500grms minced beef<br />
1 small potato grated<br />
2 small or l one medium carrot grated<br />
1 small parsnip grated<br />
1 small turnip grated<br />
1 stick of celery finely chopped<br />
2 or more tablespoons chopped parsley<br />
1 Tablespoon Soy Sauce (optional)<br />
1 Tablespoon of Sweet Chilli sauce (optional)<br />
1 Tablespoon Tomato Sauce<br />
2 teaspoons of Worcheshire Sauce<br />
1 egg beaten for glaze<br />
packet of 5 ready made short crust pastry sheets defrosted or make your own. <br />
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Preheat oven to 350F/170C<br />
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Line a tin tray with alfoil and spray with oil.<br />
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Mix all the above ingredients together except the beaten egg.<br />
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Cut either around a saucer or with a "gadget". I found I needed about another 1/2" and lightly rolled the sheets just a bit bigger to fit the shape.<br />
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I lightly flour the "gadget" as in the past I have had the pastry stick to it.<br />
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Brush the edge of the pastry circle with the beaten egg.<br />
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Put in the centre 1/3cup of the filling.<br />
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Press edges together to seal and brush beaten egg over the outside.<br />
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I used foil under and then a trivet in the Weber BabyQ and cooked for about 35 minutes until golden brown.<br />
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Serve as they are or with vegetables or soup. I personally like them cold but you can reheat them.<br />
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<br class="Apple-interchange-newline" />Carolyn™http://www.blogger.com/profile/10649310611782913039noreply@blogger.com2tag:blogger.com,1999:blog-6542148889709849397.post-90537195587281773532012-06-02T23:31:00.000+10:002012-06-02T23:31:02.144+10:00<div class="separator" style="clear: both; text-align: center;">
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<strong style="margin: 0px; padding: 0px;"><span style="font-size: large;">Queso Fundido with Chorizo</span></strong></div>
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<strong style="margin: 0px; padding: 0px;"><span style="font-size: 18px; font-style: italic; font-weight: normal; text-align: -webkit-auto;">source: adapted from Rick Bayless in</span><span style="font-size: 18px; font-style: italic; font-weight: normal; text-align: -webkit-auto;"> </span><a href="http://www.finecooking.com/recipes/tequila-queso-fundido.aspx" rel="nofollow" style="color: #f36c9b; font-size: 18px; font-style: italic; font-weight: normal; margin: 0px; padding: 0px; text-align: -webkit-auto;" target="_blank">Fine Cooking</a><span style="font-size: 18px; font-style: italic; font-weight: normal; text-align: -webkit-auto;"> </span><span style="font-size: 18px; font-style: italic; font-weight: normal; text-align: -webkit-auto;">and</span><span style="font-size: 18px; font-style: italic; font-weight: normal; text-align: -webkit-auto;"> </span><a href="http://www.amazon.com/Fiesta-Ricks-Fabulous-Great-Friends/dp/0393058999/ref=sr_1_1?ie=UTF8&qid=1336014448&sr=8-1" rel="nofollow" style="color: #f36c9b; font-size: 18px; font-style: italic; font-weight: normal; margin: 0px; padding: 0px; text-align: -webkit-auto;" target="_blank">Fiesta at Rick’s</a><span style="font-size: 18px; font-style: italic; font-weight: normal; text-align: -webkit-auto;"> </span><span style="font-size: 18px; font-style: italic; font-weight: normal; text-align: -webkit-auto;">via</span><span style="font-size: 18px; font-style: italic; font-weight: normal; text-align: -webkit-auto;"> </span><a href="http://annies-eats.com/2012/01/25/queso-fundido/" rel="nofollow" style="color: #f36c9b; font-size: 18px; font-style: italic; font-weight: normal; margin: 0px; padding: 0px; text-align: -webkit-auto;" target="_blank">Annie’s Eats</a></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1K5s3BXGVe7O03ttYc8MRBh0UH5Unb_BHFuZ4IfGQnF4WSkj_72vxH-YauGe4wknf04b5HE_kP5OwlM_dQdIpMfeWeBLynrYVjdFkVg6AaQ52Vkwrwasp2uJjMPdB8EVjnrfjde4sdzk/s1600/IMG_0832%23%23.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1K5s3BXGVe7O03ttYc8MRBh0UH5Unb_BHFuZ4IfGQnF4WSkj_72vxH-YauGe4wknf04b5HE_kP5OwlM_dQdIpMfeWeBLynrYVjdFkVg6AaQ52Vkwrwasp2uJjMPdB8EVjnrfjde4sdzk/s640/IMG_0832%23%23.jpg" width="640" /></a>Just back from three weeks travelling. We had a special weekend with other camping enthusiasts in Burra South Australia. I often seem to miss Happy Hour as I am preparing dinner but this time kept it all simple with some frozen home prepared foods and just made something tasty for the Happy Hours. I served warmed Brie with the Cranberry and Mandarin Chutney and The Chevre with Onion Marmalade Pizza previously posted, I did a Pepperoni Pizza for those who goats cheese didnt appeal. The kick with all of these was the homemade Chutney and Marmalade. I always like to try at least one new thing but had to take into account going through fruit fly areas and not always being able to source some products in country towns. When I saw this recipe I felt it would be easy to reproduce as what I would call Nachos with Chorizo.</div>
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<span style="font-size: 18px; text-align: -webkit-auto;">Ingredients:</span></div>
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<li style="margin: 0px; padding: 0px;">1 tbsp olive or canola oil</li>
<li style="margin: 0px; padding: 0px;">2 chorizo links (about 6 oz total), 1/2-inch diced<i> (I used two Chorizo as sold in Australia)</i></li>
<li style="margin: 0px; padding: 0px;">1 tomato, seeded and diced</li>
<li style="margin: 0px; padding: 0px;">1 medium onion, coarsely chopped</li>
<li style="margin: 0px; padding: 0px;">1 large jalapeño or 2 large serranos, seeded and diced<i> (I used l tablespoon of jalapeno from a jar but would use 2 Tablespoons next time)</i></li>
<li style="margin: 0px; padding: 0px;">3 tbsp tequila (optional) <i>(if I didnt have any I wouldnt worry about leaving it out it made it rather sweet for my taste)</i></li>
<li style="margin: 0px; padding: 0px;">8 oz Mexican melting cheese like Chihuahua, quesadilla or asadero (or a combination of Monterey Jack and sharp cheddar) <i>(I used 2/3rds tasty Cheddar cheese and about one third mozarella)</i></li>
<li style="margin: 0px; padding: 0px;">1/2 cup loosely packed cilantro, chopped <i>(I used a tablespoon dried coriander leaves)</i></li>
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<em style="margin: 0px; padding: 0px;">Instructions:</em></div>
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<li style="margin: 0px; padding: 0px;">Heat the oil in an 8- or 10-inch skillet over medium-high heat. Add the chorizo and cook until lightly browned, about 4 minutes; drain off most of the liquid. Add the tomato, onion, and jalapeño and cook, stirring frequently, until the onion begins to soften and brown, about 7 minutes. Add the tequila (if using) and cook, stirring, until reduced to a glaze.</li>
<li style="margin: 0px; padding: 0px;">Sprinkle in the cheese. Stir slowly and constantly until just melted then stir in the cilantro. Serve immediately in a warm dish with chips for dipping.<i> (I poured it over a packet of plain corn chips as in the photo).</i></li>
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<span style="color: #111111; font-family: Georgia, 'Times New Roman', Times, serif;"><span style="font-size: 18px; line-height: 27px;"><i><b>Next time: I would make sure the Chorizo Sausages came from somewhere I knew had spicy ones as the ones I used were a little bland and I would probably leave out the tequila.</b></i></span></span></div>
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<span style="color: #111111; font-family: Georgia, 'Times New Roman', Times, serif;"><span style="font-size: 18px; line-height: 27px;">Here is a short collection of photos taken at the Event which was held in South Australia on a property called Princess Royal Station and hosted by the South Australian Section of the Australian Camper Trailer Group. </span></span></div>
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<br class="Apple-interchange-newline" />Carolyn™http://www.blogger.com/profile/10649310611782913039noreply@blogger.com0tag:blogger.com,1999:blog-6542148889709849397.post-81458321564753177672012-04-18T17:59:00.001+10:002012-04-18T22:22:51.335+10:00<div style="text-align: center;">
<span style="font-size: x-large;">STUFFED FLATBREAD </span><span style="font-size: x-large;">USING </span><br />
<span style="font-size: x-large;">NO KNEAD </span><span style="font-size: x-large;">SEMOLINA PIZZA DOUGH </span><span style="font-size: x-large;">ADAPTED FROM THE </span></div>
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<span style="font-size: x-large;">ARTISAN PIZZA&FLATBREAD IN 5 BOOK</span></div>
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I am very happy with this Semolina Pizza Dough adapted from the Artisan Pizza and Flatbread in 5 Book. I have used it in the BabyQ for Pizza, Bread Sticks, Apple pie base and breakfast baskets. </div>
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A simple thing I often use it for is a stuffed flatbread for brunch. I have tried to put some measurements and ideas for stuffing but really its all a matter of taste and what you have around you. It could be cooked plain without stuffing and used as a wrap but this is what I like to do with it for myself. </div>
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<span style="font-size: x-large;"><br /></span></div>Carolyn™http://www.blogger.com/profile/10649310611782913039noreply@blogger.com2tag:blogger.com,1999:blog-6542148889709849397.post-47542409843525740182012-04-15T19:36:00.003+10:002012-04-15T19:37:59.937+10:00<div style="text-align: center;">
<span style="font-size: x-large;">WEBER BABYQ BREAD STICKS</span></div>
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I am still getting good results from the Semolina Pizza dough. I decided to make some breadsticks with it. They are crunchy on the outside and soft in the middle and would be suitable especially for soup now the weather is cooling.</div>
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Mix 1 Tablespoon dried yeast and a tablespoon of salt into 3 cups warm water. Then add 3 1/2 cups Semolina (this is usually one packet) and 3 cups of plain white flour and optional extra is a 1/4 cup of olive oil. Put aside in a lidded but not sealed container for at least two hours until it doubles. It can be used then but is best if left at least overnight in the refrigerator. It should keep up to two weeks. </div>
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Preheat the Weber BabyQ putting down a folded alfoil layers then then trivett then the pizza stone. For the bread sticks I rolled it to 1/4"and about 12"x 8"which fitted the Weber BabyQ oven. </div>
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I brushed the rolled out dough with olive oil and sprinkled with a mixture of l cup of parmesan cheese and 2 Tablespoons of black sesame seeds on both sides. You could use toasted seeds. Cut it into 8 strips and twist two or three times. Bake at 400F for 10 minutes then roll over and cook another 5-10 minutes till brown.</div>
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<span style="font-size: x-large;"><br /></span></div>Carolyn™http://www.blogger.com/profile/10649310611782913039noreply@blogger.com2tag:blogger.com,1999:blog-6542148889709849397.post-45622487027913874732012-04-07T15:20:00.000+10:002012-04-07T16:19:41.223+10:00<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-large;">WEBER BABYQ APPLE STRUDEL ROLLS</span></div>
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Having a quiet Easter at home today and decided to use up some fillo pastry. I have been able to get non frozen pastry lately and find its much better than the frozen. This idea could be used with a savoury type filling. I used three sheets per roll and they held up ok but if you had more sheets maybe use 5 or smaller filling and more rolls. Easily adaptable to taste. Dried fruit is liked in this household and it does contain some peel. An option would be to use sultanas and fresh lemon zest but I didnt have any available. My challenge was to see if it baked ok in the BabyQ and it did.</div>
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Apple Strudel Rolls from</div>
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Carolyns Outdoor Cooking In Oz</div>
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<span style="background-color: #ebebeb; color: #333333; font-family: arial, sans-serif; line-height: 18px;">800g Tin Sliced Pie Apples (about four cups)</span></div>
<span style="background-color: #ebebeb; color: #333333; font-family: arial, sans-serif; line-height: 18px;">1 Tablespoon Raw Sugar</span><br />
<span style="background-color: #ebebeb; color: #333333; font-family: arial, sans-serif; line-height: 18px;">1/2 cup mixed fruit</span><br />
<span style="background-color: #ebebeb; color: #333333; font-family: arial, sans-serif; line-height: 18px;">1 Tablespoon cornflour</span><br />
<span style="background-color: #ebebeb; color: #333333; font-family: arial, sans-serif; line-height: 18px;">1 Teaspoon cinnamon</span><br />
<span style="background-color: #ebebeb; color: #333333; font-family: arial, sans-serif; line-height: 18px;">1 pinch of cloves</span><br />
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<span style="background-color: #ebebeb; color: #333333; font-family: arial, sans-serif; line-height: 18px;">1/2 cup melted butter</span><br />
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<span style="background-color: #ebebeb; color: #333333; font-family: arial, sans-serif; line-height: 18px;">12 sheets Fillo pastry</span></div>
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<span style="background-color: #ebebeb; color: #333333; font-family: arial, sans-serif; line-height: 18px;">Preheat BabyQ </span><br />
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<span style="background-color: #ebebeb; color: #333333; font-family: arial, sans-serif; line-height: 18px;">1/2 cup Almond flakes for top</span><br />
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<span style="background-color: #ebebeb; color: #333333; font-family: arial, sans-serif; line-height: 18px;">Mix first six items together</span></div>
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<span style="color: #333333; font-family: arial, sans-serif;"><span style="line-height: 18px;">Lay out pastry and brush each sheet with melted butter - in the Youtube I used 3 sheets per roll.</span></span></div>
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<span style="color: #333333; font-family: arial, sans-serif;"><span style="line-height: 18px;">Roll from bottom then sides then to the end of the pastry</span></span></div>
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<span style="color: #333333; font-family: arial, sans-serif;"><span style="line-height: 18px;">Cook for about 25 minutes in 400F - I used foil under a trivet.</span></span></div>
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<br />Carolyn™http://www.blogger.com/profile/10649310611782913039noreply@blogger.com1tag:blogger.com,1999:blog-6542148889709849397.post-1034001924479644012012-04-04T08:16:00.000+10:002012-04-04T08:16:52.766+10:00<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;">APRIL 2012 </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;">COLEDALE BEACH CAMPING RESERVE</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: justify;">Still havent got back into the cooking frenzy. We took what I call "heat and eat" food (pre cooked roast pork and a beef and mushroom caserole) for a short trip to Coledale Beach. The only food on this is breakfast cooked by the MOTH. Wonderful sunrises every day different. </div>Carolyn™http://www.blogger.com/profile/10649310611782913039noreply@blogger.com0Coledale NSW 2515, Australia-34.2912175 150.94479190000004-34.3006325 150.93382840000004 -34.281802500000005 150.95575540000004tag:blogger.com,1999:blog-6542148889709849397.post-29770049455190355862012-02-29T21:28:00.002+11:002012-03-03T07:38:57.027+11:00<div style="text-align: center;"><span style="font-size: large;"><b>WEBER BABYQ CHEVRE CHEESE & CARAMELISED ONION PIZZA</b></span></div><div style="text-align: center;"><span style="font-size: large;"><b><br />
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</div><div class="separator" style="clear: both; text-align: left;">When I read this on the blog reader from<a href="http://www.artisanbreadinfive.com/2012/02/27/caramelized-onion-and-goat-cheese-pizzette"> Breadin5</a> I had never heard of Chevre Cheese. It is a soft goats cheese. The whole idea of mixing it with caramelised onion appealed to me. The onion is supposed to stay fresh for a few days so I made some yesterday. I have had the Semolina with Olive Oil Pizza dough ready in the refrigerator for a few days. I came across a deli that sold the Chevre Cheese and brought it home tonight and made up a small pizza for one adapting from the <a href="http://www.artisanbreadinfive.com/2012/02/27/caramelized-onion-and-goat-cheese-pizzette">Breadin5 web site</a>. I didnt have the plain cream cheese used in the recipe but mixed in some grated pizza cheese. I used about 2 Tablespoons of the Chevre and pizza mix. Very difficult to use half an egg so I used a whole one knowing it would cook. I pinched up the sides of the pizza so it didnt spill out. I cooked it for 8 minutes in a preheated BabyQ. It was very nice and I look forward to using the rest of the Chevre Cheese in a similar manner. </div><div style="text-align: center;"></div><div style="font-size: x-large; font-weight: bold; text-align: left;"><br />
</div>Carolyn™http://www.blogger.com/profile/10649310611782913039noreply@blogger.com2tag:blogger.com,1999:blog-6542148889709849397.post-42761824170798501792011-12-30T12:49:00.000+11:002011-12-30T12:49:02.410+11:00<div style="text-align: center;"><span style="font-size: x-large;">Weber BabyQ Chorizo & Parmesan Tasty Bites</span></div><div style="text-align: center;"><span style="font-size: large;"><br />
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</span></div><div style="text-align: justify;">I just love these and have reduced the quantities to make 12 in the Weber BabyQ. Perfect for Happy Hour or New Year. Could also be cooked at home or as I have done previously in a Camp Oven that fits the mini muffin tin.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"></div>Put a double layer of alfoil and trivet in BabyQ and preheat to 190C<br />
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Spray or grease mini muffin tin<br />
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Mix:<br />
1 cup Self Raising flour<br />
1/2 teaspoon Baking Powder<br />
1/8 teaspoon chilli powder<br />
Salt and Pepper<br />
1/4 cup grated parmesan cheese<br />
¼ cup parsley or rocket<br />
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In another bowl mix<br />
1 beaten egg<br />
½ cup milk<br />
2 tablespoons olive oil<br />
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Mix wet into dry only mixing enough to combine.<br />
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Divide and spoon into 12 minimuffins<br />
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Bake at 190C 15-18 minutes until brown on top<br />
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Cool but can be eaten warm.<br />
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</div>Carolyn™http://www.blogger.com/profile/10649310611782913039noreply@blogger.com3tag:blogger.com,1999:blog-6542148889709849397.post-60745085492869578552011-12-21T12:58:00.003+11:002011-12-23T22:57:32.230+11:00<div style="text-align: center;"><span style="font-size: x-large;">Weber BabyQ Blush Apple Tart</span></div><div style="text-align: center;"><span style="font-size: x-large;">No Knead Dough </span></div><div style="text-align: center;"></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDltWPK54Sh9mOJq8cUKgp2muvj47Nz06PftbDO1pZhIAHh2EcqodVrm_WT3xQmaLb5cAWGChJWng2O7Y4gt8EHdKSr7w-3CnEf6GTr1qjQlrbEGUPuveyO-z20HpbcUY4LeRF6saE3MA/s1600/IMG_2792.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDltWPK54Sh9mOJq8cUKgp2muvj47Nz06PftbDO1pZhIAHh2EcqodVrm_WT3xQmaLb5cAWGChJWng2O7Y4gt8EHdKSr7w-3CnEf6GTr1qjQlrbEGUPuveyO-z20HpbcUY4LeRF6saE3MA/s400/IMG_2792.jpg" width="300" /></a></div><div style="text-align: left;"><span style="text-align: center;">Adapted from the Artisan Pizza & Flatbread in Five Minutes a Day Book</span> </div><div style="text-align: left;">The fridge needed to be emptied a bit to fit the Xmas goodies so I decided to use some of the left over dough from the Skillet Apple Pie and make the tart from the same book. This I would definitely make again. I just loved the raspberry flavour with the apple. It was just the right size for a couple or one. You might have to go larger or make two for a family. A dollop of cream or ice cream would have enhanced it but after all the recent cooking I am calorie counting :)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">Blush Apple Tart </div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">For a small 8" tray Adapted from the Pizza and Flat Bread in 5 Minutes a Day Book</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">1 small orange sized piece of enriched dough</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">1 Red Apple unpeeled sliced thinly</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">1 Tablespoon Apple Sauce mixed with </div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">1 Tablesppon Rasberry Jam</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">1 tablespoon sugar for sprinkling</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">1 teaspoon butter to grease tray (or spray) (I used the bottom of a springform pan)</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">Preheat oven to 350F/180C</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">Roll or stretch dough 1” thick to fit tray</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">Fit on tray – I cut the slight excess</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">Spread over raspberry jam & apple sauce mixture going nearly to the edge and sprinkle with sugar</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">Put in preheated oven on a trivet with double alfoil layer under</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">I checked at 20 minutes and gave it another 5</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">Cool on a wire rack and decorate as desired</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><br />
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<div style="text-align: left;">I had some dough and a red apple left so I tested how a long rectangular tin would work with the same recipe. Although I rather like the curled apple in the above version I cut the apple thicker and cooked it for about 5 minutes longer. The overall browning was pretty even which was a pleasing result. Whilst most of what I have baked in the Weber BabyQ could be easily done in a camp oven, an advantage for me is the rectangular shape as I dont have an oval camp oven.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-wxIQTGmK_mU/TvRr6r7n2BI/AAAAAAAABo8/q12BmSPvwOE/s1600/IMG_5773%2523%2523.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="226" src="http://3.bp.blogspot.com/-wxIQTGmK_mU/TvRr6r7n2BI/AAAAAAAABo8/q12BmSPvwOE/s640/IMG_5773%2523%2523.jpg" width="640" /></a></div><br />
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</div>Carolyn™http://www.blogger.com/profile/10649310611782913039noreply@blogger.com3tag:blogger.com,1999:blog-6542148889709849397.post-13986001822006026872011-12-20T18:35:00.002+11:002011-12-21T05:57:05.985+11:00<div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;">Weber BabyQ Skillet Apple Pie</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLrXdKJrqDVLuZ0tHcSVCSmlgVIgQngUvfL5zuTY3GVcqtcY3KwgAkEHjzuZv_Dl2xOSlLjW5PFY1mxQCD47TueyNFYWXRpfOH-qpgMGj_xU5HhR8avuPp6ReCkwFmOlmQU3_spS9WHlg/s1600/IMG_2773%2523%2523%2523.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLrXdKJrqDVLuZ0tHcSVCSmlgVIgQngUvfL5zuTY3GVcqtcY3KwgAkEHjzuZv_Dl2xOSlLjW5PFY1mxQCD47TueyNFYWXRpfOH-qpgMGj_xU5HhR8avuPp6ReCkwFmOlmQU3_spS9WHlg/s640/IMG_2773%2523%2523%2523.jpg" width="640" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><br />
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</span></div><div style="text-align: justify;">I am having a lot of fun with the Weber BabyQ and my Pizza and Flatbread in Five book. This was made with an enriched dough and there is another recipe for an apple tart I will try using the same dough but thinner.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><i>Weber BabyQ Apple Pie</i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><i>Carolyns Outdoor Cooking In Oz</i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><i>Adapted from the Pizza and Flatbread in Five </i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><i>Minutes a Day Book – makes two</i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">Dough - Mix</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">7/8 cup warm water</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">¼ cup melted butter</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">¼ cup honey</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">2 teaspoons dried yeast</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">2 beaten eggs </div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">2 teaspoons salt</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">Then add 3 1/2 cups plain flour</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"> In large lidded not airtight container and put aside with lid on but not sealed for 2 hours and then chill overnight. It can be used for up to 2 weeks if kept refrigerated.</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">Put doubled foil over the grill then a trivet and preheat the Weber BabyQ to 350F/180C. </div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">Grease skillet with 2 teaspoons butter (I used a sizzle platter which fitted perfectly)</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">Streusel Topping</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">¼ cup old fashioned oats</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">¼ cup plain flour</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">¼ teaspoon salt</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">½ teaspoon ground cinnamon</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">¼ cup brown sugar</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">¼ cup melted butter</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">Apple Filling</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">Peel and Core 3 Green Apples. Thinly slice preferably on a mandolin</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">Combine with apple</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">½ cup brown sugar</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">½ teaspoon ground cinnamon</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">1 Tablespoon plain flour</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">1 teaspoon lemon zest</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">Cut off half the dough mixture and shape into a ball, dusting with flour and stretching the surface of the dough around to the bottom on all four sides.</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">Flatten dough with your hands and a rolling pin to a 1/4" thick and slightly larger than the pie plate or skillet your using.</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">Place over plate.</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">Fill with apple mixture.</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">Put on Streusel.</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">Flop overhanging dough over filling</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">Brush this dough with l teaspoon melted butter and sprinkle with l tablespoon sugar</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">Check for doneness by inserting a knife to see if apples are tender at about 30 minutes and if dough is browning a bit much cover loosely with alfoil. Continue cooking checking about every ten minutes. Mine was ready at 40 minutes.</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">Cool on a wire rack, cut in wedges, serve with cream, ice cream or custard.<br />
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<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/AEOg5PInpBA?feature=player_embedded' frameborder='0'></iframe></div><br />
</div>Carolyn™http://www.blogger.com/profile/10649310611782913039noreply@blogger.com0tag:blogger.com,1999:blog-6542148889709849397.post-40232430628168362882011-12-18T09:07:00.002+11:002011-12-21T05:58:12.184+11:00<div class="MsoNormal" style="line-height: 15pt; margin-bottom: 0.0001pt; text-align: center; vertical-align: baseline;"><b><span style="font-family: Georgia, serif; font-size: 14pt;">Weber BabyQ Christmas loaf </span></b><br />
<b><span style="font-family: Georgia, serif; font-size: 14pt;">(Stollen) made with Brioche Dough</span></b><span style="font-family: Georgia, serif; font-size: 14pt;"> </span></div><div class="MsoNormal" style="line-height: 15pt; margin-bottom: 0.0001pt; text-align: center; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 14pt;">adapted from <i>Artisan Bread in Five Minutes a Day</i></span></div><div class="MsoNormal" style="line-height: 15pt; margin-bottom: 0.0001pt; text-align: center; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 14pt;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo1W5o9xsx6JyNHoUuJniXGlEn72AnOp3AOKhQTXtw5c7KTNJ-dymhiBY3VKEQ_CZkqQeVFyAc4oGzgW8PFpp0ZW4Eh7zsSoErMVM_ClmeSBFfZ-Y_ZXeidWXrJ9GDXVIGvtGVBkUsTng/s1600/IMG_2728%2523%2523.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo1W5o9xsx6JyNHoUuJniXGlEn72AnOp3AOKhQTXtw5c7KTNJ-dymhiBY3VKEQ_CZkqQeVFyAc4oGzgW8PFpp0ZW4Eh7zsSoErMVM_ClmeSBFfZ-Y_ZXeidWXrJ9GDXVIGvtGVBkUsTng/s640/IMG_2728%2523%2523.jpg" width="640" /></a></div><div class="MsoNormal" style="line-height: 15pt; margin-bottom: 0.0001pt; text-align: center; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 14pt;"><i> </i></span></div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 14pt;"><i><br />
</i></span></div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 14pt;"><i><b>Makes two loaves - Although I have cooked this in my Weber BabyQ it could be baked in a home oven or as a round loaf or buns in a camp oven.</b></i><o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><br />
</div><div class="MsoNormal" style="background: #FCFCFC; line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 14pt;">1 ½ cups dried fruit (plump by covering with hot water for about five minutes then drain and allow to cool)<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 14pt;">3/4 cup lukewarm water <o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 14pt;">3 teaspoons dried yeast<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 14pt;">3 teaspoons salt<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 14pt;">1/4 cup honey<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 14pt;">4 eggs, lightly beaten<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 14pt;">3/4 cup unsalted butter, melted, cooled<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 14pt;">3 3/4 cups unbleached all-purpose flour<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 14pt;">½ teaspoon cinnamon’<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 14pt;">¼ cup of Brandy (cold tea may be substituted)<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 14pt;">Egg wash (one egg beaten with 1 tablespoon of water)<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 14pt;">Icing sugar to decorate (cherries, nuts optional)<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><br />
</div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 14pt;">The dough:<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><br />
</div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 14pt;">1. Mix water, yeast, salt, eggs, honey brandy and cooled melted butter in a large lidded (not airtight) container.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 14pt;">2. Mix in cinnamon, plumped dried fruit and flour without kneading, using a spoon, or 14-cup capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook). You may need to use wet hands to get the last bit of flour to incorporate if you're not using a machine. The dough will be loose but will firm up when chilled.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 14pt;">3. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours. <o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 14pt;">4. Dough can be used as soon as it's chilled after the initial rise but its best to refrigerate overnight. You can use it over the next 5 days.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><br />
</div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 14pt;">The Christmas Loaf (Stollen):<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><br />
</div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 14pt;">Pull out half of the dough onto a well floured board or pizza peel.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 14pt;">Divide it into 5 equal pieces <o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 14pt;">Roll each ball into a long sausage I made mine the length of the peel which<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 14pt;">is approximately 12 inches.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 14pt;">Join one set of 5 end together dividing them with 3 on one side and two on the other<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 14pt;">Pull the outside sausage of the three into the centre now making three on the other side<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 14pt;">Take the outside of the bottom 3 and cross it to the centre<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 14pt;">Continue taking the outside to the centre in this way until you get to the end and squeeze and tuck under the ends.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 14pt;">Cover loosely and put in a draft free place for 90 minutes if chilled.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 14pt;">When its been resting for 60 minutes put a piece of double foil on the grill plate and using a trivet and a pizza stone preheat the BabyQ for 30 minutes on the 6<sup>th</sup> marker from the bottom to achieve a 350F/180C temperature. This will vary in different climates.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 14pt;">Brush with beaten egg and water glaze.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 14pt;">Carefully slide onto the stone<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 14pt;">Cook for 30-40 Minutes<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 14pt;">Cool completely on a wire rack<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 14pt;">You can decorate it with sifted icing sugar<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 14pt;">I make a glaze of approx ½ cup icing sugar and hot water to make it just runny and decorate with cherries and nuts.<o:p></o:p></span></div>Carolyn™http://www.blogger.com/profile/10649310611782913039noreply@blogger.com5tag:blogger.com,1999:blog-6542148889709849397.post-82754072077029474052011-12-12T09:13:00.003+11:002013-05-30T09:34:58.359+10:00<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;"><b>PIZZA WITH SEMOLINA & OLIVE OIL CRUST</b></span></div>
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It was a wet and miserable for most of the weekend. It had been suggested to me that I should try a pizza crust containing semolina. I found one in the Pizza&FB in Five book and altered it slightly by adding 1/3rd cup of olive oil.</div>
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Ingredients I used for a batch which should make at least 8 12" pizzas.</div>
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2 2/3rd cups lukewarm water</div>
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1/3rd cup virgin olive oil</div>
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1 Tablespoon dried yeast</div>
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1 Tablespoon salt</div>
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3 cups of semolina flour (it took one whole packet)</div>
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3 1/4 cups of bread flour</div>
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Mix water, oil, salt and yeast together in a large container.</div>
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Add the flours, I use a danish whisk but a spoon will do. If you have a 14 cup food processor with dough attachment you can mix using that. If necessary use wet hands to mix in the last of the flour.</div>
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Put into a large container with a lid but not airtight. (I used the container I mix it in)</div>
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Put it aside for 2 hours or until dough rises and flattens. It can be used but it is easier to use and the flavours develop if you refrigerate it overnight. It will keep up to 14 days refrigerated.</div>
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Using the BabyQ I put a double sheet of alfoil, then a trivet, then stone and preheated on full heat (for approx 20 minutes) while I prepared the pizza.</div>
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For this one I used an orange sized piece of dough which I roughly rolled out to 1/8" thickness on a well floured pizza peel. If you dont have one floured baking paper on a board would be fine.</div>
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I used sliced pepperoni, mushrooms, grated tasty, parmeasan and slices of boccocini cheese on top.</div>
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I turned down the heat two bars and cooked it 12 minutes before I tested it, I decided to then give it 3 more minutes.</div>
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This is the best crust I have made to date.</div>
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Carolyn™http://www.blogger.com/profile/10649310611782913039noreply@blogger.com3tag:blogger.com,1999:blog-6542148889709849397.post-81487317262446936622011-12-03T23:20:00.002+11:002011-12-14T07:20:49.884+11:00<div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><b>WEBER BABYQ - PRAWN PIZZA</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><b><br />
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</div><div class="separator" style="clear: both; text-align: justify;">Still reading all the fascinating recipes in my AP+FBin5 Book. One that caught my eye was a white clam pizza. Not being a real fan of clams the idea of a white pizza as a change from my usual tomato based ones was appealing. I used some of the Master Dough I have in the fridge and defrosted some raw prawns from the freezer. I have never made Bechamel sauce before and used the recipe in the book. I decided shallots and chilli flakes would add a little zing and so I added those instead of the parsley in the original recipe. Quite a rich pizza the suggestion of a wedge of lemon to serve with it is a good one. Be warned I have enough dough for at least four more pizzas but might use some for flat bread.</div><div class="separator" style="clear: both; text-align: justify;"><br />
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