TOTAL TIME: 1.5 hrs
- 500g minced beef
- 2 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, chopped
- 500g jar of store bought pasta sauce
- 500g dry penne pasta
- 2 tsp dried oregano
- Salt and pepper, to taste
- 200g cheddar cheese, grated
- Grated parmesan (optional)
- Brown the minced beef in a Dutch oven on a campfire, with olive oil, onion and garlic.
- Pour off the excess fat.
- Add the pasta sauce, penne pasta, oregano, salt and pepper, and cook covered for about an hour, stirring occasionally. Adding some water if necessary.
- Add grated cheese on top and continue baking covered until the cheese melts.
- Serve with (optional) parmesan on top and garlic bread.
TOTAL TIME: 40 minutes
- Lukewarm water
- 2tsp brown sugar
- 1 x 7g active dry yeast
- 1 tbsp olive oil, extra for the skillet
- 3 ¼ cups plain flour, plus more for kneading and rolling
- ¾ tsp salt
- ½ cup prepared tomato sauce
- 1 ball of fresh mozzarella, sliced thinly
- ¼ cup fresh basil leaves
- Olive or truffle oil, for drizzling
- Salt and pepper, to taste
- In a large bowl, mix the sugar in the lukewarm water then add the yeast and stir until the yeast has dissolved. Set aside until the top is foamy.
- Add the olive oil, flour and salt, mixing until a rough ball of dough comes together.
- Using your hands, knead the dough onto a floured surface until a smooth ball forms. Add a little more flour if the dough is too sticky. Be careful not to over-knead or dry out as it should be smooth and elastic.
- Place back in the well-oiled bowl, with a towel overtop, and let sit in a warm place for 15 minutes to double in size.
- Divide the dough in half and make two balls. Set one ball aside in the bowl and roughly roll the other ball out to the size of the skillet.
- Get your fire going, coat the cast iron skillet with oil and place the dough in the skillet; pushing the dough to the edges.
- Cook the dough on the fire for 3 to 5 minutes, until the dough forms a firm crust.
- Remove the skillet from heat and flip the base over.
- Add the toppings, except the basil, and place back on the fire and cook for about 5 minutes or until the mozzarella has melted. Add basil, salt, pepper and drizzle oil on top. Slice and serve.
- Repeat this process for the next batch of dough.
TOTAL TIME: 25 minutes
- 2 tsp instant coffee powder
- 2 tbsp Kahlua liqueur
- 100g packet white chocolate instant pudding mix
- 2 cups milk
- 1 packet Italian Ladyfinger biscuits
- 1 tbsp cocoa powder
- Boil water in a saucepan over a campfire, mixing in instant coffee and Kahlua.
- Using 2 cups of milk, combine pudding mix in a separate bowl (following the instructions).
- Place 5 or more Ladyfinger biscuits at the bottom of a large glass bowl (depending on size of bowl, they should cover the bottom of the bowl).
- Spoon half of the instant coffee mix over the biscuits and half of the pudding mix over the top.
- Layer more Ladyfingers in the bowl and repeat the process of layering the coffee mix and pudding on top.
- Sprinkle cocoa powder over the mixture and place in the fridge for 30 minutes or eat straight away if there is no refrigeration.