Outdoor Cooking Archives – Page 2 of 3

French Bread Pizza – Easy Campfire Food

On 28/12/2017

With the weather getting a lot colder now in the Swedish winter, we need food that is easy and quick to prepare, and the less hassle to cook, the better. French bread pizza is perfect for even the pickiest of little people to eat (and I have three, and they loved them!).

Ingredients For Pizza:

One baguette (serves three children)

Tomato puree

Grated cheese

Ham

Tin foil (for cooking on the fire)

These are very versatile, as you can add in anything you fancy really to your french bread pizza. I have three young children so mine were kept simple to make sure there was less complaining out in the cold!

Method:

Chop the baguette into thirds, then slice each third open in half.

Spread the tomato puree on both sides.

Place your other ingredients on top. (I deviated from the normal pizza assembly of cheese on top of the puree as I was using mine to “glue” the ham in, and the 2 sides of the bread together!).

Place the two sides of the baguette back together and wrap in tin foil.

Place them on your fire for around 5 minutes in a good heat (you don’t want to char the bread so keep checking if unsure). Then sit back and enjoy the view with your tasty food.

Campfire Toffee Apples – A Bonfire Treat

By Mammas School

On 16/11/2017

In Outdoor Cooking

We do not have Bonfire Night over here in Sweden, but that didn’t stop us getting into the spirit of things making these scrummy campfire toffee apples! They were a huge hit with my trio and I couldn’t resist either. All my recipes can be prepared at the campfire, but we are now hitting minus temperatures outdoors, so I’m doing the prep at home to make life a little easier on the cold fingers!

Ingredients:

An apple per person

Soft toffees (ours were coated in chocolate too for an extra treat)

Cinnamon

Tin foil (for the fire)

Method:

With a corer, remove the core from the centre of each apple.

Then slice the apple in half. This leaves each half with a lovely trench in the middle.

Place your toffees into the trench.

Sprinkle some cinnamon over each half.

Put the 2 halves of the toffee apples back together again, and wrap in tin foil.

Now you are ready to cook your toffee apples. Place them onto the fire for 10-15 mins. Once the apples are lovely and soft/squishy to touch, they are ready. Tuck in and enjoy your campfire toffee apples.

Scout Bomb – A Tasty Scouting Treat

By Mammas School

On 26/09/2017

In Outdoor Cooking

A few weeks ago my little lady returned from her day away on her sjöscout island bursting with lots of enthusiasm over the day, but mainly for the food that they had prepared and eaten. In particular, a dish called the “scout bomb”. She had been dying to cook this for us all on the fire, so this week I made sure we had all the ingredients, and on our weekly fire pit meal she prepared, she cooked, and she did a great job…..the fact that she cooked a meal all three children ate without a complaint is something I very rarely achieve!

Ingredients:

Potatoes (diced, and I worked on 2 small potatoes per person).

A leek.

Cream cheese.

A knob of butter per person.

A huge sausage (excuse the supermarket photo of said sausage, but I forgot to include it in the proper photo and by the time I remembered it was in our tummies!!).

Instructions:

Dice the potato and sausage.

Peel off a leek leaf and make into a rectangle to hold a portion (it’s your plate).

Place the mixed up diced potato and sausage onto the leek leaf.

On top of the potato and sausage place the knob of butter and a few teaspoons of cream cheese.

Wrap the whole bundle in tin foil….and there is your scout bomb ready to cook.

To cook your scout bomb place it onto the fire for at least 15 mins. Once that is finished, carefully lift it off onto a plate and unwrap the scout bomb. The leek “plate” will have infused the rest of the meal with flavour, and the butter and cream cheese melted to coat the meal in a delicious sauce.

You can eat your scout bomb straight off the leaf, but my three are quite adverse to the known presence of leek in their meals (even though it was the choice of one of them to cook with it!), so we scraped it all off onto a plate….it was very delicious, and very welcome on a very wet day!

Wild Veggie Eggs-A Hearty Outdoor Breakfast.

By Mammas School

On 21/09/2017

In Outdoor Cooking

Eggs are a great breakfast, as they are filling, and when you are in the great outdoors, they are warming too. This meal doesn’t need to be kept for breakfast either, it’s very versatile in its timings 🙂

So, what do you need to make your wild veggie eggs?

Ingredients:

Eggs! I use 2 per person as a rule

Veg! The great thing with this meal is anything goes. I just chopped a bit off items I already had in the fridge for other meals. So, this time round it was onions, red peppers, courgettes, and tomatoes. But you can try anything you fancy in there, and the more colourful the better I think.

Splash of milk.

Don’t forget a blob of butter to cook it in (and add some pepper if you like that too).

Method:

The beauty of this meal is that it is so simple. I get it all mixed up before we leave and pop it in a sealed tub. Whisk the eggs up with the milk. Then add your chosen veg in, chopped into small pieces. You want the veg to be swimming in the egg mix, so when it cooks it sets within the eggs, but it’s no disaster if you have too much. Then place it in your pan to cook for 5-10 minutes (until the egg is set), not forgetting to stir occasionally so it doesn’t stick to the bottom of the pan and burn. I ate mine straight from the pan today as it was only me…sssshhhhh don’t tell anyone!

Campfire Blueberry Cake – A Foraged Pudding

By Mammas School

On 14/09/2017

In Outdoor Cooking

If you are looking for a tasty, early autumn, foraged campfire treat, then this blueberry cake is your answer. I have to admit though, this time round we used bought blueberries as I knew it was going to be a very wet hike!! The recipe is very vague, deliberately, as outdoor cooking is best kept that way as it makes it a lot more simple!

Ingredients:

Eggs (I work on 1 per person)

Slices of bread (I work on 1 per egg) and broken into small chunks

Blueberries (for 3 people, 2 handfuls were perfect)

Tablespoon of creme fraiche (1 tablespoon per 3 eggs)

1 tablespoon milk (per 3 eggs)

A liberal sprinkling of cinnamon and sugar

Method:

Mix all of the ingredients together in a pan, then place it onto the fire to cook. Stir it every so often to prevent it burning and sticking to the pan. It will take around 5-10 minutes, and will be ready when the egg makes the rest of the ingredients start to set. This is such a lovely warm, fruity treat, and my trio wolfed it down, although they had hiked first and it was pouring with rain 😉

Stewed Blackberry and Cinnamon Apples.

By Mammas School

On 31/08/2017

In Foraged Food Recipes, Outdoor Cooking

Stewed blackberry and cinnamon apples are a true foraged autumn treat. They are extremely easy to make on the go, and very warming cooked on the fire in the great outdoors. To make our stewed blackberry and cinnamon apples, the only ingredient we carried was the cinnamon sugar mix, the rest we foraged on our bike ride around our island before we set up our fire to cook on 🙂

Ingredients:

So what do you need for this yummy treat of stewed blackberry and cinnamon apples?

A mix of ground cinnamon and sugar together (I just add sugar to the ground cinnamon until I am happy with the flavour).

Apples (1 per person) cored

6-8 blackberries per person

Please note, you will need to carry a corer (or knife as this will work if you slice the apples too), and tin foil for cooking the apples in on the fire.

Method:

Assembling the stewed blackberry and cinnamon apples ingredients together is also beautifully simple. Once the apples have been cored, place onto a piece of tin foil, stuff blackberries into the centre, sprinkling liberally with the cinnamon sugar as you go, and then all over the top too. Once this is done, wrap the apple in the tin foil. Place the foil packets directly onto the fire, and they should be cooked in 5-10 minutes, depending on the ferociousness of the fire. A good indicator is the parcel is very soft when pressed gently. Unwrap, and place into a dish to eat. Sit back and enjoy the view 🙂

Campfire Granola – Make Gooey Granola in the Great Outdoors

By Mammas School

On 05/05/2017

In Outdoor Cooking

We recently did a hike where all three were a little bit on the grumpy side, and I knew I needed something a little special to see them through, and get them into a better frame of mind! Hence why I cooked up this gooey granola treat. They loved it, and it did turn our day around 🙂 You can make this in a foil parcel, but I opted for a pan. I had a new grill frame I wanted to try out, plus I thought it would be easier.

Gooey Granola Ingredients:

Knob of butter

Honey/agave syrup/syrup

Oats

Cinnamon

Chocolate

Marshmallows

(fruit such as slices of banana or strawberries, but this is optional)

Method To Make Gooey Granola:

Put knob of butter into the pan and melt it
Add oats and syrup/honey of your choice until oats are moist, and a sprinkle of cinnamon, then cook while keeping an eye on it so that it doesn’t burn.
Once baked and crunchy, add in chocolate chunks and marshmallows to melt into it and stir in. It is at this point you can add in fruit chunks too.
Once all melted and mixed, serve up with a bowl and spoon 🙂 Enjoy your reviving treat!

Campfire Pizza – The Perfect Pizza Parcel Treat

By Mammas School

On 27/04/2017

In Outdoor Cooking

Campfire pizza is a fail safe menu choice when taking my trio to eat in the great outdoors! They are very simple to make, quick to cook, and filling to eat. My trio could very easily make these themselves, but unusually I was left to it today as they headed off to investigate what treasures the beach held 🙂

So, what do you need for a campfire pizza?

Some bread based substance…we used some round Swedish bread, but this will work on baguettes, pittas, or rolls. Whatever takes your fancy!

Tomato puree

Grated cheese

Any other topping you like (we took some sandwich ham today to add)

The really useful thing about campfire pizza is that it can be pre-prepared at home, and carted off in its foil parcel wrap ready for cooking. I chose (or rather ran out of time) to do mine where we were cooking. Splodge and spread some tomato puree onto your chosen bread base. Then add the grated cheese on top. I shredded pieces of wafer sandwich ham on top. Followed by the extra toppings of your choice. Then place them on top of the fire, wrapped up in foil. Ours were perfectly cooked in five minutes 🙂 Good for those children that need almost instant gratification!! We served ours with a side order of corn on the cob (again wrapped in foil and heated on the fire). I felt the need to try and balance out all the Easter chocolate we had been eating, and lack of vegetables in the last few days!!

Once they are cooked, unwrap and serve up. Make sure you find a nice log with a lovely view to enjoy together with the yummy food 🙂 As you can see, my trio were more than happy with their campfire pizza, and were clamouring for more! However, as simple as they were to make, they were handed a delicious apple to balance out yet more of the Easter chocolate 😉

Sausage Sizzle Stew – A Warming Outdoor Fire Treat

By Mammas School

On 06/04/2017

In Outdoor Cooking

Sausage sizzle stew is a great toe warming meal for when you are out in the colder weather, or sat by the camp fire in the evening after a day in the great outdoors. It is simple, and uses one pot (perfect for those of us who detest washing up). You can easily prepare it at the fire, or take it in a container ready just to cook in the pan. I opted for the second option as I carry EVERYTHING on these outdoor excursions usually! Well, that’s not entirely true as they are good with a rucksack each, but I can’t put too much in there.

Sausage Sizzle Supplies:

Sausages like frankfurters. I took mine straight from the fridge and chopped them into a Tupperware container.

Tin of chopped tomatoes. I then added these into the container.

Dried noodles. Added into the container.

You could also add things such as sweetcorn or peas for some extra vegetables.

Place all this into a pan and put onto the fire until the noodles are soft. Then serve it up and enjoy the taste of sausage sizzle stew.

Tuna and Chive Burgers – A Family Friendly Outdoor Treat.

By Mammas School

On 30/03/2017

In Foraged Food Recipes, Outdoor Cooking

These tuna and chive burgers are the first of my outdoor cooking recipes that feature foraged food! We have now got an abundance of chives popping up all over the forest and wood floors, so it was time to make something delicious to eat with this versatile herb. This is a meal that can be prepared and taken out, or easily made by the camp fire. We had got very gusty winds the day we ate this, so I made them at home, and parcelled them all up ready for placing on the fire.

The ingredients required are:

Foraged/fresh chives

Tuna fish

Flour

Eggs

Baps (for putting them in after cooking)

I used two tins of tuna fish, 2 eggs, and 2 desert spoons of flour. Mix it all in a bowl. Then snip the chives finely into the mix. This is based on personal preference, so snip as much or as little as your taste buds will like. Then stir away. I then rolled the mix into balls and flattened into a burger shape. This mix made 6 burgers. I would advise cooking these in a pan. However, I knew that the fire pit we were going to had no grill over it, and also the extreme wind would make any pan cooking very difficult today. Therefore ours were placed on the fire wrapped in tin foil. It worked, but you need to remember to turn the foil packet over to cook them on both sides, and not leave them on too long as they are easy to char in foil. Remove from the foil once cooked (ours took around 10 minutes), and then place in a bap. My trio squirted salad cream onto theirs for a topping.