fbpx
Menu
Cart

Recipes

potato-bake

Easy Camping Meals – Weber Potato Bake

, , , , , 0

This Weber potato bake recipe is so easy to make and so delicious, we’re not sure why we waited so long to try it! 

Perfect for a chilly night camping, the hardest part is having to wait while it cooks on the BBQ!

Being vegetarians, we added mushrooms in place of bacon, however you really could add any veggie or meat of your liking. Have you tried a potato bake on your BBQ? Let us know in the comments.

 

Ingredients

  • Olive Oil (we use the spray kind)
  • 5-6 small to Medium white/salad potatoes (cut into thin slices) 
  • 4-5 eschallots (cut into thin slices)
  • 5-6 mushrooms (cut into thin slices)
  • 500g grated cheese (we use a pizza blend)
  • Mixed dried herbs
  • Tsp crushed garlic
  • 300ml thickened cream
  • Salt and pepper to taste

Instructions

  1. Set up your Weber for indirect cooking with convection tray and trivet and heat for 10-15 minutes on high.
  2. Cover the base and sides of your cooking dish with a light spray of olive oil.
  3. Place potato slices onto the bottom of the tray, covering as much of the bottom as possible.
  4. Sprinkle eschallots and mushrooms evenly over the potatoes.
  5. Add a light sprinkling of dried herbs, followed by a good covering of grated cheese.
  6. Add a second layer of potato slices, followed by eschallots, mushrooms and a light sprinkling of dried herbs. Do not add a second layer of cheese.
  7. Evenly pour the thickened cream over the potatoes, saving a small amount in the bottle.
  8. Add a teaspoon of crushed garlic to the remaining cream and mix well, before pouring over the potato mixture.
  9. Season with salt and pepper and cover with a sheet of aluminium foil.
  10. Reduce the heat of the Weber to medium and bake for 30 minutes (we set a timer!)
  11. Remove the foil and bake for another 30 minutes (again set a timer!)
  12. For the final stage, add another good helping of grated cheese evenly over the top of the potatoes and bake for another 30 minutes (or until cheese is golden brown).
  13. Allow to cool for 5-10 minutes before serving. 

 

Other Easy Camping Meals

Follow our Lap Around Australia

IMG_5441

Easy Camping Meals – Soldiers Fruit Cake on the Weber

, , , , , 0

During a recent visit to the Charleville WW11 Secret Base we discovered the story of the soldiers fruit cake and were inspired to learn more about this war time tradition.

With their loved ones scattered all over the country and world, holding together the front lines against enemy forces, the symbol of this simple fruit cake became one of love, hope and comfort. Wives and mothers all across Australia would bake their family fruit cake in what was known at the time as a Willow cake tin, bundle it up in calico and send it through the post to their solider. 

History tells that many of these cake tins travelled hundreds of miles across Australia and the world, back and forth between the war and the safety of the soldier’s home town. 

 

Ingredients

  • 750g bag mixed fruit (or individual portions of currants, raisins, sultanas, Glaće cherries, dates, mixed peel etc)
  • 125ml Brandy
  • 250g butter
  • 300g sugar
  • 6 large eggs
  • 375g flour
  • Tsp baking powder
  • Tsp mixed spice
  • 100g flaked almonds

Instructions

  1. Set up your Weber for indirect cooking at a low heat.
  2. Line a deep cake tin with greaseproof paper.
  3. Combine your dried fruit in a bowl and cover with Brandy. Leave or as long as desired (or overnight).
  4. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each one.
  5. Add sifted flour, baking powder and spice into butter and egg mixture. Mix well. 
  6. Add Fruit mixture and nuts, stir well.
  7. Spoon cake mixture into prepared tin and bake for 3-4 hours on a very low heat.

Tips

  1. If you don’t want to use alcohol, apple juice works well in place of the Brandy.
  2. Once cooked, leave your cake to cool in the tin, wrap well in foil and store in an air-tight container.
  3. We found the lowest Weber heat setting was still cooking the cake too quickly, which resulted in a slight burning of the bottom and sides. To avoid this, wrap your cake tin in a couple of layers of foil to protect the bottom and sides during cooking.

Other Easy Camping Meals

Follow our Lap Around Australia

SEAFOOD SAGANAKI FRASER ISLAND

Easy Camping Meals – Seafood Saganaki on the Weber

, , , , , 0

We recently had the great pleasure of filming an episode with the fantastic crew from Channel 7’s hit lifestyle TV show, Creek to Coast. If you haven’t seen the program, be sure to check it out on Saturday’s at 5.30pm or stream online via 7plus.com.au. During that time we were able to put one of our easy camping meals to the test.

We caught up with Sally Jenyns, Creek to Coast resident chef, who showed us her version of a Greek Seafood Saganaki, an all-in-one-dish taste sensation!

So where better than the world’s largest sand island, K’Gari Fraser Island, to give this fantastic recipe a go! With only a handful of ingredients and only one dish required, not only is this a super easy meal to make on the go, it’s also a super easy cleanup (which is always a winner in our opinion!).

Ingredients

  • Dash olive oil
  • Thinly sliced brown onion
  • Thinly sliced fennel bulb
  • Thinly sliced garlic clove (or teaspoon of crushed garlic)
  • 1 can of tinned diced tomatoes
  • Sliced kalamata olives
  • Fresh white fish, cut into bite sized pieces (we use Snapper)
  • 1 fresh squid sleeve, cut into bite sized pieces and scored
  • Fresh prawns
  • Feta cheese
  • Fennel leaves for garnish

Instructions

  1. Using your Weber frypan, fry off onion, fennel and garlic in olive oil.
  2. Add tinned tomatoes and kalamata olives and stir, cook for a few minutes.
  3. Add your seafood – fish, prawns and then squid – and cover with the tomato sauce. Close Weber lid and cook for a few minutes.
  4. When your seafood is cooked, sprinkle dish with crumbled feta and serve immediately.
  5. Dress with fennel leaves and enjoy! Yum!

K’Gari Fraser Island, the world’s largest sand island

Other Easy Camping Meals

Follow our Lap Around Australia

IMG_1743

Easy Camping Meals – Thai Style BBQ Fish

, , , 0

South Stradbroke Island is one of our favourite places to visit when we are back on the Gold Coast spending time with our family and friends. This week was a great opportunity to try out one of our easy camping meals.

This time we were treated to a delicious cook up with our lovely friend Bec, head chef of Tipplers Cafe – a South East Queensland institution renowned for its laid back beachside environment and mouth watering fare.

Whether you’re visiting the island for a day trip, or staying over at one of the 3 campgrounds, Bec’s Thai Style BBQ Fish is an easy camping meal to cook up on one the free gas BBQ’s, after snagging yourself a fresh catch of fish.

Ingredients

  • 1 clove garlic
  • 1 very small knob of ginger, peeled
  • 1 coriander root, washed well and chopped finely
  • Pinch of salt and pepper
  • 1/2 teaspoon kaffir lime leaf, chopped finely
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon ground coriander 
  • 1/4 teaspoon turmeric
  • 2 tablespoons coconut cream
  • 2 tablespoons vegetable oil
  • 4 fresh local fish fillets
  • 4 tablespoons sweet chilli sauce
  • 1 lime
  • 1 teaspoon of toasted sesame seeds
  • Washed coriander leaves for garnish

Instructions

  1. Pound the ginger, garlic, kaffir lime leaf, salt, pepper and coriander root in a mortar and pestle to a paste. Add spices and coconut cream and continue blending to a smooth paste.
  2. Rub the fish fillets with the paste.
  3. Heat the BBQ and brush some vegetable oil onto the BBQ hotplate, drizzling the rest over the fish fillets. Make sure the BBQ hotplate is hot before you add the fish, as this will help to stop the fish sticking to the BBQ.
  4. Place fish fillets onto the BBQ and resist moving them or flipping them until the fish is cooked at least 2/3 of the way through.
  5. Once the fish is 2/3 of the way cooked through, then flip and finish cooking.
  6. Serve drizzled with sweet chilli sauce, wedges of lime, coriander leaves and a sprinkle of toasted sesame seeds.

Other Easy Camping Meals

Follow our Lap Around Australia

IMG_7025

Easy Camping Meals – Aussie Beer & Lemon Myrtle Damper

, , , 0

The wonderful thing about being back “home” on the Gold Coast, is the precious time we get to spend with friends and family before we hit the road again. This week we spent Australia Day catching up with some very dear friends, relaxing and hanging by the pool, and sharing some deliciously healthy and easy camping meals.

This super delicious Aussie damper never fails and is a great alternative to baking a fresh loaf of bread. Historically prepared by swagmen, drovers, and stockmen, and baked in the coals of a campfire or in a camp oven, damper is about as Australian as it gets.

We love serving ours warm with butter, or with jam and cream as you would scones. And it makes a great accompaniment to soups, salads and other main meals.

Ingredients

  • 2 cups Self Raising Flour
  • Pinch Salt
  • 60g melted butter (*melt butter over low heat)
  • 1/2 can of your favourite Pale Ale
  • 1 drop of Lemon Myrtle essential oil*

Instructions

  1. Place a trivet into your Weber and heat on full heat for 10 minutes. Turn heat down to half way, to ensure a low/medium heat of around 190 degrees celsius.
  2. Grease a baking tray or pan with a small amount of butter. We use our Weber pizza tray with a sheet of baking paper.
  3. Combine flour, salt and melted butter in a bowl and mix with a wooden spoon or butter knife. Slowly add the beer a small amount at a time, while stirring. Continue to add small amounts of beer until the mixture forms a dough.
  4. Knead dough for 1-2 minutes and flatten into an oval shape. Score the top of the dough, place on baking tray, and bake in the Weber for 40-45 minutes, checking after20-30 minutes.
  5. When your knife comes out clean, your damper is ready!
  6. Best enjoyed warm with lots of butter!

* When cooking with essential oils we recommend using only the highest quality, purest oils available. We choose,,dōTERRA Essential Oils for this reason.

Other Easy Camping Meals

Follow our Lap Around Australia

file

Midge & Mosquito Buster – DIY Spray

, , , 0

There’s nothing worse than having your camping trip spoiled by pesky midges and mosquitos! And if you’re anything like us, avoiding the nasty chemicals and toxic sprays can be really hard when the bugs at are their worst!

Thankfully we have a number of go to essential oil blends that can be applied (diluted with Fractionated Coconut Oil) directly to your skin to help keep the bugs at bay, and others that provide soothing relief for bites and itching.

This DIY Midge and Mosquito Buster is a great and simple recipe that can be used to spray around your campsite, on the ground, mats and camp chairs to deter the bities from entering your environment, ensuring your camping trip is the best possible experience!

Ingredients

3 x flat beers (leave the lids off overnight)

1 bottle of mouthwash

1 cup of Epsom salts

Instructions

Add all ingredients to a bucket or large container, and stir well. Fill up a spray bottle/s and store excess solution in an empty bottle or air tight container.

Spray around your campsite as often as needed to keep the bugs at bay!

lemon lime coconut slice cake

Easy Camping Meals – Lemon Lime Coconut Slice

, , , 0

With a few days of down time between Christmas and New Year we have been happily spending more time together enjoying the simpler things, like relaxing in our camp chairs, watching Jasper play with his Christmas presents, making bubbles and cooking outside on the Weber! We also took the time to try out one of our easy camping meals.

We found this delicious and simple slice recipe on the Weber Australia website and decided a sweet treat was the perfect addition to enjoy on these merry days!

Ingredients

  • 250g butter, softened
  • 4 eggs
  • 2-3 large lemons & 1 lime (2 tbsp finely grated rind & 1/3 cup juice)
  • 2 cups caster sugar (we halved this amount)
  • 1.5 cups self raising flour
  • 1 cup desiccated coconut, plus extra for sprinkling

Instructions

  1. Prepare the Weber for indirect cooking over medium-low heat (170°C to 190°C – baking setting).
  2. In a Weber frying pan, add the butter and place onto the BBQ to melt the butter. Once just melted, pour the butter into a large mixing bowl. Use a piece of paper towel to spread the leftover butter around the pan to grease. Line the pan with a sheet of baking paper (this will help to lift the slice out once cooked).
  3. Add the sugar into the bowl with the butter and stir to combine. Add the eggs, one at a time, stirring well after each one. Add the flour, lemon & lime rind, lemon & lime juice and 1 cup of the coconut. Stir to form a cake batter.
  4. Pour the batter into the frying pan. Sprinkle extra coconut over the top.
  5. Bake the slice over indirect medium-low heat, with the lid closed, for 30 to 40 minutes, or until a skewer inserted comes out clean. Leave the cake to cool completely before slicing.
  6. Enjoy!

Other Easy Camping Meals

Follow our Lap Around Australia

file

Easy Camping Meals – Seafood Pasta

, , , 0

There’s nothing better than foraging for local ingredients, and creating a meal inspired by your current location! This week we were thrilled to spend a few days camping on South Stradbroke Island, one of the Gold Coast’s most pristine and secluded natural environments. We loved our time getting back to nature on the island, and took the opportunity to slow down and enjoy the simple things like getting up early (ahh, 4am!) to watch the sunrise, exploring the sand dunes on deserted beaches, and stand up paddle boarding in the calm Broadwater.

The boys had the opportunity to go pipiing with the campsite managers Lachlan and Emily, bringing back an awesome haul of these tasty little morsels. After a good discussion and some friendly coaching from Emily, we tried our hand at one of the island’s favourite dishes, a super easy and incredibly tasty, Pipi Pasta!

Ingredients

  • Pasta of choice – we used Linguini
  • Fresh pipis (purged, see tip below)
  • Diced red onion
  • 2-3 garlic cloves, chopped
  • Handful of grape tomatoes, chopped
  • Olive oil
  • Chilli flakes
  • Shallot, finely sliced to garnish
  • Salt & Pepper to season

Instructions

  1. Cook pasta per the instructions to al dente.
  2. Meanwhile, add a small amount of olive oil to a hot pan and fry off red onion and garlic for 1-2 minutes. Add the grape tomatoes and reduce heat.
  3. Add a small amount of pasta water to the pan to create a sauce consistency, and carefully add your fresh pipis. Cover with a lid and let steam for approximately 3 minutes. Your pipis will be cooked and ready when the shells open.
  4. Add your pasta into the pan and stir through to combine all ingredients. Serve immediately, seasoning with chilli flakes and salt, and garnish with fresh shallot.
  5. TIP: You can easily clean your pipis prior to cooking by purging them in a solution of cool water and sea salt – 30g salt to each litre of water – for several hours or overnight, in a cool part of the house. Do not refrigerate them as they will close up and won’t “spit out” the sand.

Other Easy Camping Meals

Follow our Lap Around Australia

file

DIY Salt Dough Christmas Ornaments & Gift Tags

, , , 0

It’s beginning to feel a lot like Christmas! Here in Australia the sun is shining, the temperature is rising, and the much needed 2020 Christmas Spirit can be felt everywhere! The only downside to Christmas when living full time in a caravan, is the lack of space to accumulate and store all the gifts and goodies in preparation for the big day. On the up side it allows you to get creative, and these DIY salt dough decorations and gift tags are a super easy, (inexpensive) and great fun way to gift a homemade present to the ones you love!

Watch our full episode below to see us in action making salt dough ornaments and gift tags!

Ingredients

1 cup salt

2 cups flour

1 cup water

Essential Oil of choice

Decorations of choice – glitter, food colouring, stamps & ink pad etc

Instructions

Mix all ingredients in a large bowl until a smooth dough forms (you may need to use your hands and we find this very therapeutic!).

We added 20-30 drops of a beautiful Christmas blend of essential oils to make the dough smell delicious!

Roll out the dough between 2 sheets of baking paper to approximately 1cm thick, then cut out shapes using cookie cutters. Make a small hole in the top of each ornament/gift tag using a drinking straw, and leave to air dry for 2-3 days, or bake in a low heat oven or Weber BBQ until dough hardens.

Once dry, thread twine or ribbon through the holes and hang on the Christmas tree or use as gift tags on presents.

* When cooking with essential oils we recommend using only the highest quality, purest oils available. We choose ,,dōTERRA Essential Oils for this reason.

file

Easy Camping Meals – Super Duper Summer Salad

, , , 0

Easy Camping Meals – Super Duper Summer Salad

We are Springing into Summer with some more easy camping meals. This super easy, super healthy, Super-Duper Summer Salad recipe is a great option as a side, or meal in itself. You can add or remove ingredients in this salad to taste, making it super versatile too.

Check out our latest Episode below for full details on how to make this delicious salad!

Ingredients

  • Mixed baby green leaves of choice (baby spinach, rocket, kale etc)
  • 1 small red onion, thinly sliced
  • 1/2 red capsicum, thinly sliced
  • 1 firm but ripe white or yellow nectarine, pitted and cut into wedges
  • 1 firm but ripe white or yellow peach, pitted and cut into wedges
  • 1 firm but ripe avocado, pitted, peeled and cut into thin slices
  • 1/2 cup cashews, lightly toasted
  • 1/4 cup olive oil
  • Juice of 1-2 limes
  • 3 teaspoons of honey
  • 3-4 drops Lemon essential oil*

Instructions

  1. Layer all fresh ingredients on a large platter, starting with the baby mixed leaves. Sprinkle salad with toasted cashews.
  2. In a jar, mix the olive oil, lime juice, honey and lemon essential oil (if using). Shake well. Pour over salad before serving, season and enjoy!

* When cooking with essential oils we recommend using only the highest quality, purest oils available. We choose ,,dōTERRA Essential Oils for this reason.

TIP: Try grilling the peach and nectarine wedges on the BBQ for a few minutes for an added boost of deliciousness!

Other Easy Camping Meals

Follow our Lap Around Australia

Load More