Tag archives for camping
The Australian Outback offers backpackers, adventurers, and campers with numerous choices of activities such as trekking, hiking, wildlife watching, birdwatching, kayaking, or just breathing in the beauty and splendour of valleys, tropical beaches, gorges, rock formations, riversides, and creeks.
The vast continent features natural wonders such as the Ayers/Uluru Rock, Kalbarri, Bamurru Plains, Booderee National Park, Jervis Bay, and hundreds of other sites. You may want to plan camping or backpacking for your next vacation, but before you leave for the trip, make a list of the camping gear you will need.
Aside from the usual tents and sleeping bags, you should also bring simple and portable cooking equipment which will help you whip up simple dishes to satisfy your hunger while in the wild.
Make a list of camping equipment to bring that includes cooking supplies such as the following:
- Chopping board;
- Portable stove with a Butane canister;
- A set of cooking saucepans;
- Mixing bowls;
- Paring knife;
- A set of cutleries;
- Travel picnic set;
- Large knife; and
- Dutch oven
Here are some simple recipes for breakfast, lunch and dinner that you can make under 30 minutes on your next camping trip.
- Cooked bacon or ham;
- Filling (A choice of spread: Cheddar cheese, Dijon Mustard, or fruit jam);
- Slice the croissants in half.
- Add the cooked bacon or ham.
- Spread with a choice of filling.
- Cook over the coals until the cheese melts. Be careful not to burn the croissants.
- Add some greens if desired.
- 1 box of 500 grams of ready- to- use Pancake flour;
- 2 to 3 eggs;
- 1 bottle of maple syrup; and
- Canola oil;
- Mix the readymade Pancake flour.
- Add the egg.
- Whisk thoroughly until it reaches a thick consistency.
- Pour canola oil in a non-stick saucepan.
- Use a plastic measuring cup to portion the pancake mixture.
- Cook in moderate heat. Flip the pancakes when it turns slightly brown.
- 7 eggs;
- Salt and pepper;
- 1 tablespoon of chopped parsley;
- 50 grams of grated cheese; and
- 2 slices of tomatoes;
- Crack the eggs in a bottle and store for camp use.
- At the campsite, pour the ingredients in a microwave steam cooking bag. Use only cooking bags that have patented steam vents that allow the bag to maintain optimal steaming pressure so the food retains its moisture.
- Mix the ingredients.
- Put the bag in boiling water.
- Open the bag to release the steam.
- 1 teaspoon brown sugar;
- 1 crushed garlic clove;
- 500 grams of canned kidney beans;
- 1 tablespoon of brown sugar;
- 1 teaspoon dried oregano;
- 500 to 1000 grams of ground beef or pork;
- 400 grams of canned chickpeas;
- Olive oil;
- ½ teaspoon cumin;
- 1 to 2 beef bouillon cubes; and
- ¼ tsp chili powder
- Toast the cumin, crushed garlic, dried oregano and chili powder in a saucepan to extract their oils.
- Set aside for later use.
- Add the beef and sauté until they are brown and add the toasted spices, cumin, garlic and chili powder.
- Add the beef bouillon dissolved in water and sugar.
- Boil and simmer until the sauce gets thick.
- Adjust the flavour if desired such as by adding more water and spices.
- Add the can of kidney beans.
One pot macaroni with cheese
- 500 grams of Macaroni;
- 250 grams of Cheddar cheese;
- 1 can of evaporated milk;
- 1 cup of water;
- 1 chopped garlic and onions; and
- 1 chicken or beef bouillon cubes
- Boil the macaroni in water with olive or canola oil and a pinch of salt until it becomes al dente which is an Italian term meaning “cooked as to be still firm”. Pasta is usually cooked under eight minutes to be al dente.
- Rinse in cold water to avoid overcooking the pasta.
- Sauté the garlic and onions.
- Add a can of evaporated milk and the bouillon cube.
- Simmer and add salt to taste.
- Garnish with grated cheddar cheese.
Salad in a jar
- Chopped parsley;
- 1 sliced onion;
- Five cherry tomatoes (sliced in halves);
- 1 cup of corn;
- 1 red bell pepper (sliced);
- 1 romaine lettuce;
- 10 Olives (sliced in halves); and
- 1 cup of dressing (d lemon juice mixed with olive oil or balsamic vinegar, salt and pepper to taste)
- Place the ingredients layer by layer in a jar.
- Pour the dressing.
- Seal the jar and refrigerate in a portable cooler.
Note: You could add more ingredients such chicken or tuna flakes and change the dressing.
For the skewer
- ½ kilo chicken breasts (portioned and diced into medium cube pieces);
- 1 large onion (diced and separated into square and thin pieces);
- 1 can of pineapple titbits;
- 2 green and red bell peppers (thinly sliced and deseeded); and
- 2 large tomatoes (sliced in halves)
For the sauce or marinade
- ½ cup of ketchup;
- 2 teaspoons of sesame oil;
- ¼ cup of pineapple juice;
- 1 tablespoon rice vinegar;
- ½ cup of soy sauce;
- 2 pinches of salt and pepper;
- ½ cup of pineapple juice;
- 1 sliced lemon as a garnish; and
- Olive oil
- Skewer the chicken bell pepper, pineapples, onions, and tomatoes.
- Marinade the skewer.
- Grill the skewer for five minutes on each side.
- Garnish with olive oil and lemon wedges.
How can OutbaxCamping help?
Outbax Camping can help you find outdoor gear and camping accessories which include handy cooking equipment like a camping grill and other cooking tools. Since 2012, Outbax has been providing campers everything they need to enjoy a hassle-free visit to the Outback. For more details, visit outbaxcamping.com.au.