Bushwalk meals
Remember to wash your hands
before cooking or handling food.
Bon Appetite!!
BREAKFAST
MAIN OPTIONS: OTHER:
Muesli Fruit Loaf, muffins, Tres bon and rice cakes
Special K Margarine And Spreads
Weetbix Tea, Coffee, Milo, Sugar And Milk Powder
Nutrigrain
Oat Porridge
Just right
Milk - To make lump free milk you should add to a clean, dry Trangia bowl, 4 or 5 spoons full of powder then add enough water to make a thick paste. (To the consistency of whipped cream.) Ensure you stir/squash out all the lumps, then add all the water to make bowl two thirds full.
Oat Porridge - 1 Trangia bowl (serves 3 - 4)
To bowl add 3 -4 cups of water and 1 cup of oat porridge. Heat on stove remembering to stir to avoid burning. Add more water if necessary, eat when oats are totally mushy. Add in fruit, sugar, jam or honey to taste.
For Quick Oats follow the directions on the bag.
LUNCH
Combination
BASES
Mountain bread, dry biscuits
SPREADS CHEESES FRESH VEGETABLES
Peanut Butter Cream cheese Capsicum
Vegemite Cheddar Cheese Cucumber
Honey , Jam Tasty cheese Tomato
Margarine Grated Carrot
Celery
Alfalfa
Avocado
Beetroot
OTHERS
Dip
Salami
Tuna
sweet biscuits
smoked ham
The above selection of bases is enhanced by products such as an assortment of sweet biscuits, cakes and fresh fruit. Also dehydrated drink flavours are available such as Vita Fresh and Tang.
EVENING MEALS
Listed below are the possible meals. For some of the recipes you may be able to have different combinations of food and flavours.
Look carefully at the food you have been given and use your imagination and initiative to design some spectacular meals.
Quantities of dried vegies are written as fresh
so don’t use the whole bag when it says just 1
1. Honey grilled vegies
2. Curry mince and vegies with rice
3. Vegeroni Stroganoff
4. Pesto
5. Macaroni Bolognaise
6. Vegetable Satay
7. Prosciutto Spaghetti with cream cheese sauce.
8. Special fried rice
9. Tortellini & Ravioli with a vegetable/tomato sauce
10. Cous cous and vegies
DESSERTS
Here are some delectable desserts to fill that last little gap!!
1. Damper
2. Cheese cake
3. Butternut Snaps and Caramel Sauce
4. Chocolate Ripple Cake
5. Apple/Apricot crunch with custard.
6. Biscuit balls
7. Pancakes
8. Swiss rolls and custard
9. Chocolate Mousse
10. Fruit Cake and Custard
Good luck and remember that the quality and the final result of your trial products depends on your patience and imagination of the cooks. Again, do not be limited by this menu plan.
Look out for Popcorn as this will also be placed in a food drop every now and then.
1. HONEY GRILLED VEGIES
Hokein noodles 5 pkts
Onions 3
Carrots 5
Potatoes / dehy. 5
Capsicum 5
Chilli Paste 1 pkt
Fresh Garlic 4 cloves or more !!
Soy Sauce
Honey
Boil water for noodles. Fry onions and garlic with chilli paste. Add chopped potato. When the potato is partially cooked add carrot and capsicum. Cook until just soft. Over cooked vegetables do not retain their nutrient value.
Err on the side of crispness !! Add honey and soy sauce to taste. Serve over noodles.
2. CURRIED MINCE AND VEGIES WITH RICE
Onion 3
Garlic 2 cloves
Celery sticks 4
Mushrooms 1 bag (300g)
Cracked Pepper Half Teaspoon
Margarine 4 oz.
Wild rice blend 1.25 kg
Carrots 4
Capsicum 3
Thai creamy curry 2 pkts
Dried mince / TVP 300g
Boil water for rice.
Soak mince
Fry onion, garlic and carrots for five minutes, stir in mushrooms, capsicum and celery and cook briefly. Flavour with spices and cracked pepper. Mix in Thai creamy curry. Drain rice. Serve all ingredients together.
3. VEGERONI STROGANOFF
Vegeroni 3 pkts
Dry Onions 3
Peas & Corn 3 packets
Tomato Magic 10 table spoons/ 1 cup
Dried Capsicum 3
Dried Tomatoes 7
Dried Eggplant 2
Cheese 1 block (500 gm)
Dried Mushrooms 14
Cream 2 packets
Parmesan Cheese 2 packets
Salami 2
Boil big pots of water, add and cook Vegeroni with Peas and Corn until tender. Soak and cook onion flakes, mushrooms, dried tomatoes, eggplant and capsicum until just soft. Cook Salami separately and drain off oil. Add Tomato Magic, cream and grated cheese. Mix together and reheat briefly. Serve over Vegeroni.
4. FETTUCCINE PESTO
Fettuccine 3 pkts
Pine Nuts 1 pkt
Oil 2 dessert spoons
DriedTomatoes 7
Tomato Magic 10 table spoons
Fresh garlic 3 cloves
Dry mushrooms 14
Basil Pesto Sauce 2 jars
Boil water for Fettuccine. Break the pasta in half and add slowly to boiling water. Avoid having too much pasta in the one pot or it will stick together. A few drops of oil will help to keep the pasta from sticking.
Heat wok and add garlic with a little oil or margarine. Add chopped mushrooms and soaked tomatoes with pine nuts, Tomato Magic and Pesto Sauce.
Serve sauce over Fettuccine.
5. MACARONI BOLOGNAISE
Dried Carrots 4
Dried Onion 3
Garlic 2 gloves
Dried spaghetti Bol. mix 300 gms
Dried Peas 1 packet
Dried Beans 1 packet
Dried Tomatoes 7
Tomato Magic 7 spoons
Macaroni 3 pkts
Dried Capsicum 3
Oregano and Basil
Parmesan cheese 2 pkts
Boil water for the macaroni and dried beans, onions and peas. Add and simmer until soft.
Soak mince and add tomato magic Soak dried vegies for at least an hour.
Fry garlic in margarine until soft. Add dried vegies and spices. Once the peas and beans are cooked add these to the sauce. Serve with macaroni.
6. VEGIE SATAY
Rice 1 kg
Onion Flakes 1 cup
Zucchini 4
Carrots 4
Capsicum 2
Dried Tomatoes 7
Potatoes / dehy. 5
Coconut Milk 100 grams (1 bag)
Dried Beans 1 packet
Mushrooms 300 grams
Peanut Butter 5 dessert spoons
Chilli Paste 1 pkt
Satay Mix 2 pkt
Soak dried tomatoes, onions and beans until soft.
Boil water for rice. When boiling, add and simmer until soft.
Add chopped potatoes and carrots to Wok. When the potatoes are partially cooked add zucchini, capsicum, mushrooms and soaked tomatoes, onions and beans. Make up the sauce in a spare pot by adding peanut butter, chilli paste, satay mix and coconut milk to a little water. Stir until smooth. Add to vegies and heat. Add sugar and honey to taste. Serve over rice.
7. PROSCIUTTO SPAGHETTI
WITH CREAM CHEESE SAUCE
Pasta shells 3 pkts
Cheese Sauce 2 pkts
Dried Broccoli 1
Zucchini 6
Dried Tomatoes 7
Prosciutto 8 slices (spicy ham/salami)
Celery sticks 6
Cream 2 pkts
Onions 3
Basil 2 dessert spoons
Fresh Garlic 3 cloves
Boil water for pasta. Whilst cooking pasta, dice tomatoes, celery, onions and zucchinis. Chop garlic finely. Slice meat into strips.
Gently fry onions and garlic until soft. Add celery, zucchini and meat.
Fry for about five minutes then add tomatoes and warm through. Follow cheese pkt directions and mix into cream and 2 teaspoons of basil, heat through, forming sauce Mix all ingredients together and serve.
8. SPECIAL FRIED RICE & TOFU
Rice 1 kg
Dried onion 3
Dry carrots 3
Dry Tomato 7
Salami 1
Peas & Corn 3 packets
Dry Capsicum 3
Dry Mushrooms 14
Peanuts 1 cup
Cumin, coriander 3 dessert spoons
Soy sauce 9 dessert spoons
Honey 2 - 3 dessert spoons
Boil water for rice, peas and corn. The rice, peas and corn may be cooked together however the latter two will not take as long.
Fry the salami in a pot to drain out the oil.
Soak the onion,tomatoes,mushroom, carrots and the capsicum until soft.
Add nuts, seeds, herbs, soy sauce and honey, vegies and drained boiled peas and corn, rice.
Stir carefully as you do not want your efforts to turn to mush!! Serve.
9. PACKET TORTELLINI,
GNOCCHI RAVIOLI & VEGIES
Tortellini/Ravioli/gnocchi 6 packets
Dried Broccoli 1
Dried cauliflower 1 /2
Dried eggplant 2
Dried carrots 3
Beans 2 packets
Tomato Magic 8 dessert spoons
Mixed Herbs 4 dessert spoons
Follow directions to make up Tortellini,gnochi and Ravioli. Soak dried vegies and simmer in wok, adding tomato magic and herbs when soft. Serve on top of pasta.
10. COUS COUS
Cous Cous 3 pkts
Salami 1
Garlic 2 cloves
Dried Onions 3
Dried Mushrooms 14
Dried Broccoli 1
Dried red capsicum 3
Dried cauliflower 1/2
Chilli
Vegetable stock
Soak dried vegies and heat in wok. Cook salami and drain off oil.
Boil water for the cous cous (follow directions on packet), add enough water to cover cous cous and let sit for 5 mins, then it’s ready! Add vegetable stock and chilli to vegies and mix in cous cous. Should be like a fried rice consistency.
DESSERTS
1. DAMPER
Self raising flour 1 pkt
Milk Powder 5 dessert spoons
Sultanas As desired
Wash your hands thoroughly. Mix all dry ingredients in bowl. Add water to make spongy dough. Mix until all ingredients are combined. You may have to use your hands to do this. Roll into balls about the size of your fist. You can cook these either in the coals, wrapped around a stick or in a camp oven. To test if cooked tap bread. If it sounds hollow, it is ready.
2. CHEESE CAKES - 3 PACKETS
Follow directions on packet.
3. BUTTERNUT SNAPS AND CARAMEL SAUCE
Butternut Snaps 2 pkt
Condensed milk 2 tube
Gently heat condensed milk until it thickens and darkens. Pour over biscuits.
4. CHOCOLATE RIPPLE CAKE
Chocolate biscuits 2 packet
UHT Cream 2 packets
Shake cream until thick. Alternate biscuits and cream to form a horizontal log. Cover log in remaining cream & leave to stand in cool place until biscuits are soft.
5. APPLE/APRICOT CRUNCH & CUSTARD
Dried Apples/Apricots 1.25 kg
Custard 4 pkts
Butternut Snaps 2 packets
Dehydrate apples/apricots by covering with water and simmering until the fruit is soft. Add crushed Butternut Snaps. Stir. Place custard in layers over stewed fruit
6. BISCUIT BALLS
Biscuit mix 1 bag
(or crush Nice biscuits)
Condensed milk 2 tubes
Milo
Wash your hands thoroughly. Mix biscuit mix and condensed milk together and roll into small balls about the size of a golf ball. Roll balls in milo and serve.
7. PANCAKES
Pancake Sachets 3 pkts
Follow the directions on the packet.
Serve with margarine, honey or jam on top.
8. SWISS ROLLS AND CUSTARD
Swiss Rolls 3
Custard 2 pkts
Mix packet mix custard and pour over swiss rolls
9. CHOCOLATE MOUSSE
Chocolate Mousse 3 pkts
White choc drops 1 pkt
Follow the directions on the packet. Sprinkle choc drops over the top of mousse mixture. Leave to set in a cool place.
10. FRUIT CAKE AND CUSTARD
Fruit Cake 1
Custard 2 pkts
The choice is yours as to how you would like to serve this dessert. Let your imagination’s run wild.
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Korowa
Trek
Food
Menu
Welcome to a few fine possibilities for some culinary delights, take time and imagination and you can only eat well. Remember you have a limited amount of food, so plan carefully and - otherwise you may run out.
See the food as a challenge and don’t be limited by this menu.
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Bushwalk
Food
Ideas
Welcome to a few fine possibilities for some culinary delights, take time and imagination and you can only eat well. Remember you have a limited amount of food, so plan carefully - otherwise you may run out.
See the food as a challenge and don't be limited by this menu.
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