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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