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Easy-to-make recipies for young and old
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Summer Bruschetta
- 1 French baguette, sliced
- 3 vine-ripened tomatoes, seeded and diced
- 1/2 small red onion, diced
- 1/2 cup olives, sliced
- 1 small bunch fresh basil, chopped
- 4 tbsp olive oil
- 3 tbsp red wine vinegar
- 1 tsp sugar
- Pinch of salt
- Pinch of black pepper
Combine all in a bowl and let sit for at least an hour to combine all the flavours. Spoon onto fresh French baguette and serve. This can be made up and stored; keep the topping mixture separate and assemble with bread when ready to serve. 4 servings |
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Chicken Pita
- Pita bread, sliced in half and
- opened for the filling
- 1 cup cooked chicken, diced
- 1 cup red pepper, diced
- 1 stick celery, diced
- 1/4 green pepper, diced
- 1/4 red onion, diced
- 1/2 cup mayonnaise
- 3 tbsp ranch dressing
- 1 tsp black pepper
- 1/2 tsp salt
- Lettuce
Combine all filling ingredients in a bowl. Lay a leaf of lettuce in the bottom of each pita. Fill with mix. Keep refrigerated until ready to eat. 2 portions |
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Salmon Fillet
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4 oz salmon tail, cooked
(pan-fried with light seasoning of salt and
pepper is a good choice)
- 1 fresh French baguette
- Butter
- 1/2 red onion, sliced
- Baby spinach leaves
- Lime mayonnaise (recipe below)
To make lime mayonnaise, whisk together:
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1/2 cup mayo
2 tbsp fresh lime juice
2 tbsp fresh chopped cilantro
Pinch of chili powder
Pinch of garlic powder
Slice fresh French baguette and lightly spread butter on each cut half. Toast on grill or in oven. Spread lime mayonnaise on one half of baguette. Layer with red onions and baby spinach. Put cooked salmon tail on top and squeeze a little extra lime juice over it. Then cover with other half of baguette. |
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Pizza on a Stick
(heat source: hot coals)
- Crescent roll dough
- Tomato paste
- Cheese
- Pepperoni/salami
Unwrap dough flat, cut into squares to make base. Top with tomato paste, meat slice and cheese. Place on a pan made by covering the V of a forked stick with two layers of foil. Hold over hot coals until done. |
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Soup (or stew) in a Sleeping Bag
(heat source: stove)
- 500g ground beef
- 500g frozen vegetables
- 1 packet dried onion soup-mix
- 2 1/2 cups water (more for soup)
For stew, add sliced carrots, diced potatoes etc.
Fry ground beef until brown and place in large pot with tight-fitting lid. Add vegetables, soup-mix and water. Bring mixture to boil, remove from heat and seal lid with duct tape. Place towel or garbage bag on two opened sleeping-bags. Fold sleeping-bags over pot and tuck in sides. (Stew or soup should continue cooking away from heat source and remain hot for at least 4 hours).
For chilli: Add kidney beans, tomatoes (or tomato soup) and chilli powder.
For Spanish rice: Add minute rice, canned tomatoes, peas and/or corn.
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Pizza on a Stick
(heat source: hot coals)
- Crescent roll dough
- Tomato paste
- Cheese
- Pepperoni/salami
Unwrap dough flat, cut into squares to make base. Top with tomato paste, meat slice and cheese. Place on a pan made by covering the V of a forked stick with two layers of foil. Hold over hot coals until done.
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Tin Can Bread
(heat source: stove or open fire)
- 1 1/2 cups biscuit mix
- 1/2 tsp salt
- 1/2 cup raisins or berries
- 1/2 cup milk
- 1/2 cup cornmeal
- 2 tbsp sugar
- 2 tbsp oil
Combine dry ingredients and raisins/berries. Stir in milk and oil. Spoon into greased cans to half full. Cover with foil and let stand in pot of boiling water on stove or fire. Cover pot and steam for 30 to 50 minutes. Cool slightly and shake out bread.
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Sausage Kebabs
(heat source: barbecue coals)
- Soak kebab sticks in water for at least 20 minutes.
- Cut sausage or ham (or any other meat that cooks quickly) into 2.5 cm cubes.
- Cut green and red peppers into 2.5 cm cubes.
- Cut mushrooms into quarters.
- Pineapple chunks.
- Skewer food in order: one serving size to a kebab stick.
Take a 2L milk carton, remove one side and line carton with foil. Lay carton on one side with open side up. Put some sand in bottom of lined carton. Place about 6 very hot barbecue coals on top of sand. Lay two kebabs above coals, over top of milk carton. Baste with barbecue sauce. Turn after a few minutes and baste again.
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Applesauce Sandwich
(heat source: wood fire, or stove)
- 1 can chunky applesauce
- 2 slices bread for each person
- Cinnamon sugar
- Soft butter
- Icing sugar
Spread one slice of bread with applesauce. Sprinkle generously with cinnamon sugar. Top with other slice of bread. Spread butter on outside of top and bottom of sandwich. Toast evenly on both sides in frypan until golden brown. Sprinkle with icing sugar and serve immediately.
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