3 C`s Cookies

Caramel Bread and Butter Pudding

Hot Fruit Salad

Spicy Creamed Lentils/Dahl

Breakfast with DaveChicken and Peanut CurryJapanese PancakesTasty & Easy one pot only tuna pasta pesto
Bush Pizza Creamed Lentils with Fragrant Spice Butter KHOUBIZ Tomatoey Pasta
Bushman's Doughnuts Easy Chicken and Corn Soup Nutty Noodles Ultimate Tuna Pasta, and a Couscous Suggestion
Camper's Stew Egg and Bacon Pie Quick Curry Chick Vegetarian Risotto
Campfire Dessert Extreme Mountain Bikers' Camp Soup Savoury Egg Temptation Vegetarian Shephard's Pie
Campfire Potatoes Fried Damper Sweet or Savoury Smoked Salmon & Broccoli “Bush” Risotto Wild Goulash
Camping Quesadilla’s Hearty Asian Rice Spaghetti Crumb  

















3 C's (Chocolate Camp Cookies)

Back to top↑

2 cups sugar
½ cup milk
½ cup margarine
1/2 cup peanut butter
1/2 cup coconut (optional)
¼ cup cocoa  (optional)
3 cups quick oats

Mix sugar, milk, and margarine in a bowl. Bring to a boil for 5 minutes, making sure it is well cooked or the cookies will be too soft. Remove from heat and pour over other ingredients and mix all in a bowl. Drop cookies by spoonful onto waxed paper or al foil. You can take the margarine, milk powder and sugar already measured and mixed in a container ready to cook and the other ingredients in another container.  This will make about 35 cookies and can be done in a large trangia bowl. They are worth the extra weight to have a fresh treat!

Contributor: Dennis Nickell 




Breakfast with Dave

Back to top↑

Hi, my name is Dave. I love my climbing and my trekking but most of all I love my cooking so here are some beloved recipes. Enjoy!


    * 2 Cups of Yellow Cornmeal
    * 1 1/2 Cups Flour
    * 2 Tsp. Baking Powder
    * 1 Tsp. Baking Soda
    * 2 Cups of Milk
    * 1/4 Cup of Melted Butter
    * 1 Lb. Breakfast Sausage (I like mild)
    * 1 Large Onion, chopped fine
    * 2 Cups of Grated Cheddar Cheese
    * 1 Doz. Eggs
    * (Optional) 1-3 Large Japeleño Peppers, chopped extra fine (I
      prefer with seeds)

Using a 12-14" Dutch Oven, brown the sausage. Drain the fat, leaving approx. 3 Tablespoons. Since we don't add cooking oil to the cornbread, this will help prevent sticking. Mix cornmeal, flour, baking soda, baking powder, milk, butter & sausage in the dutch oven. While stirring, beat in the eggs, onions and peppers. Finally fold in the cheese. Cook at 350 degrees until done. (Approx 30 min.)

Comments: make the dough in advance


    * Heavy Duty Aluminum Foil - doubled and buttered
    * Form Pan
    * Beat 6 Eggs (as if scrambling)
    * Slice Sausage Links or use Sausage Patties, crumbled (can
      substitute bacon, etc.)
    * Small Onion Diced
    * 5 Potatoes, sliced thin
    * Salt and Pepper to taste.

Combine all ingredients into the aluminum foil pan. Close foil over ingredients, making sure it is sealed tightly. Place on grill and turn frequently. Takes approx. 1 hour with a low fire.

Contributor: Dave Hanrahan





Bush Pizza

Back to top↑

A really good recipe for gourmet Pizzas cooked right on your own trangia. They are excellent.


  • Red Capsicum
  • Onion
  • Meat wurst
  • Mozzarella Cheese (resealable pack)
  • Mushroom
  • Pineapple Pieces
  • Pita Bread – no larger than the diameter of the largest pot in your trangia
  • Butter
  • Tomato Paste


  1. Cook all ingredients just to meld all of the flavours
  2. Paste up all pita bread with tomato paste & add ingredients – cheese on top
  3. Place simmer cap on and melt butter in frying pan
  4. Place pita bread in frying pan and place largest trangia bowl over it.
  5. When cooked through remove and enjoy.

Contributor: Lachlan McMichael





Bushman's Doughnuts

Back to top

This recipe is a perfect dessert everyone can enjoy in the great outdoors or it will even do as a meal substitute! No more baked beans...Yeah!
Take two pieces of white bread, layered with your favourite flavoured jam, fold into a sandwich and cut in half. Make up an instant pancake mix (pancake shakers are the easiest) and pour into a bowl. Dip your sandwich halves into the batter and fry in a greased pan until golden brown on each side. Let cool for 30 second then dig in. YUM!
Contributor: Rebecca Allen





Camper's Stew

Back to top↑

There are no rules to this stew as you will see by the ingredients. Necessity is the Mother of invention, and great variations are only limited by your imagination.


  • 500g any sort of meat chunks (lamb, beef, pork or whatever you can catch on the hoof)
  • 1 large potato cut into largish chunks.  (leave the skin on if clean)
  • 1 large carrot cut into chunks
  • 1 large onion roughly chopped
  • Dsp Vegemite, or Bonox, or 2 stock cubes, or pkt of cup soup.
  • Anything else you feel like throwing in, other veggies, baked beans, etc.
  • Half a can or stubby of beer.  (drink the rest)
  • 1 dsp flour (either plain, self raising, wholemeal, etc.)
  • Salt and pepper to taste.


  1. Coat the meat in the flour. (toss it around in a plastic bag)
  2. Using the coals from your breakfast fire,  brown the floured meat in a little oil, or butter/margarine, in a camp oven. Add the remaining ingredients and stir.
  3. Dig a hole big enough for the camp oven and fire coals. Sit the camp oven on coals in the hole and shovel some coals on top.  Cover with soil or sand.
  4. Go fishing, or hiking, or whatever.  Break out the stew for your evening meal.  (Great with damper).

Contributor: Ian Guttormsen.





Campfire Dessert

Back to top↑

As an outdoor enthusiast with children cooking proves difficult when camping.  For dessert I get oranges and take out the insides, cut the orange to make a lid, take a bottle of pancake mix, add the juice of the orange and some water shake and fill the empty orange with the mixture.  Wrap in aluminum foil and put in the coals of your fire.  Yum yum pigs bum.  Never had a complaint yet.  You can do it with lemons, lemonades or any other hard skinned fruit you have.  The kids love to help making them too!

Contributor: Melissa Mitchell





Campfire Potatoes

Back to top↑

I love nothing more then baked spud, cooked amongst an open fire!

  • You get a really big potato, carve it open, pulling out some of the insides.
  • Fill the inside with cheese, onions, capsicum or pretty much anything you like.
  • Wrap the spud in alfoil fully.
  • Place in the inside of the fire.
  • Let it cook for 30- 40 minutes.

Result: a warm and delish tasty treat.

(NB: You can preboil spud for faster baking.)

Contributor: Julie Bennett





Camping Quesadilla’s

Back to top

This is a great, easy and quick recipe for the late night camping munchies! Serves 4 people.


  • Tortilla wraps (pack of 10)
  • 1 Zucchini
  • Lots of grated cheese (tasty)
  • 1 Onion
  • Ham (shaved 150g)
  • Chilli powder (to taste)
  • Oil

To make it “cuisine” also bring:

  • Cos lettuce
  • Coriander
  • Lemon juice

How to make it, quick and easy:

  1. Thinly slice the zucchini and chop the onion. Mix the onion with the grated cheese and chilli powder.
  2. Brush a frying pan with oil and put a tortilla in the pan. On one half of the tortilla, build thin layers of cheese, zucchini, ham, zucchini and cheese and then fold the other half over.
  3. On a low heat, fry for 3 minutes each side. DONE! How easy is that?

To make it “cuisine”: mix chopped cos lettuce with chopped coriander and lemon juice and serve with each tortilla. Soooo tasty!

This is one of my favourite quick recipes, camping or not camping. Happy New Year and eat well!

Contributor: Madeleine Wouterlood





Caramel Bread and Butter Pudding

Back to top↑

5 Slices of bread
1/2 cup of brown sugar
470gm(15oz) can of evaporated milk (or use powdered milk as a substitute)
1 cup of water
3 eggs
1/4 cup of sugar
1 teaspoon of vanilla

Trim crusts and butter bread lightly. Cut into finger lengths. Lightly grease casserole dish, sprinkle brown sugar over the base. Place bread on top buttered side up.
Hand beat eggs until light and fluffy, mix in sugar and vanilla. Add milk and water, beat until combined. Spread sultanas on the top of bread, then pour over the mixture, sprinkle with cinnamon. Bake in camp oven keeping the dish off the base of the oven. Place some hot water in the camp oven until it comes up the sides and then cook for 40 minutes on top of the coals. Bon appetite!

Contributor: Sandra Murray




Chicken and Peanut Curry

Back to top↑

There are a couple of tricks to this:
1. If you buy the chicken from Woolworth's stores they will cry vac pack you chicken on request (this is similar to bacon packaging). This will enable meat to be kept unrefrigerated for a number of days. You can feel from the packet as it starts to get aerated.
2. Use powdered coconut milk; this is available in most supermarkets.


  • 500gm Chicken fillets - cut small for faster cooking (cry vac for longer walks)
  • 1/2 cup Peanuts, blended to fine or paste (or peanut butter)
  • 500 ml Coconut Milk (powdered to save weight)
  • 1 tblsp Olive oil
  • 1.5 tblsp Penang curry paste
  • 2 tblsp Fish sauce
  • 2 tblsp Sugar


  1. Stir fry curry paste in oil until fragrant. Add around 150ml of coconut milk to make a paste. Add chicken and allow flavours to combine, off the heat.
  2. Add rest of coconut milk and bring to boil, then add fish sauce and sugar.
  3. Simmer for a few minutes and then add peanuts.
  4. Continue to simmer until chicken is cooked and sauce starts to thicken. Serve with rice. 


Contributor: Tim Jones




Creamed Lentils with Fragrant Spice Butter

Back to top↑

Serves 2

125g of masoor (red) or moong (yellow/green) dal washed (it is important to get lentils which are small and not too hard otherwise they will tend to need longer cooking time)
125g of Basmati rice (washed)
600ml – 750ml of water (depending on consistency desired)
1/4 teaspoon of turmeric
1 - 1 1/2 teaspoons of salt

For the Spiced butter:
3 tablespoons of ghee (ghee is great for most cooking coz it mostly stays solid and when bagged will keep without refrigeration for several days)
1 teaspoon of cumin seeds
1/2 teaspoon of black mustard seeds
2 bay leaves
4 large cloves of garlic (sliced thinly)
1/2 teaspoon of chilli or paprika (or a combination of both)

1. Bring lentils, water, salt and turmeric to the boil.
2. Turn down to a simmer with lid on and cook until half done (about 12-15 minutes)
3. Add rice and keep simmering with lid on for another 10 minutes. You may need to add a bit more water. Stir it… don’t let it stick to bottom!
4. In a separate frying pan heat the ghee. When hot add cumin and mustard seeds. When the mustard seeds begin to make a “popping” sound, put in the bay leaves and the sliced garlic. Fry until garlic gets a bit brown around the edges (about a minute or so). Toss in chilli/ paprika into frying pan then immediately put all the contents of the frying pan into the pot containing the rice and lentils.
5. Make sure the rice and lentils are fully cooked – they should be soft. Taste for salt then serve.

Contributor: Aaron Keating 




Easy Chicken and Corn Soup

Back to top↑


5 cups water
2 tsp stock powder
1 carrot diced
1 celery stick diced
1/4 pkt of spaghetti noodles, broken
1 -2 chicken portions
1 small tin creamed corn
Bring water and stock to boil, add chicken and simmer for 15 minutes. Remove chicken and let cool. Add carrot, celery and noodles to water and gently boil for 15 minutes. Add shredded chicken and corn. Heat up and enjoy!

Contributor: Norma



Egg and Bacon Pie

Back to top↑


8-10 Eggs
500g Bacon
Pepper and Salt

Take a frying pan and break into it 8-10 eggs, cover with chopped up bacon and sprinkle salt and pepper. Put on fire or hot plate (if you have one). No need to stir, the eggs cook and harden and when it's ready, you can slice it like a pie. Have it hot or cold.  It's easy and cheap, especially if you have chooks.

Contributor: Jean McDowell



Extreme Mountain Bikers' Camp Soup

Back to top↑

I have made this while out mountain biking on the Munda Biddi Trail in Western Australia.

2 minute noodles
dried shitake mushrooms
beef jerky ('roadkill' brand is great but any will do) chilli flakes

Put the beef jerky in the pot first (it needs a bit longer to soften) and let it come to a boil then just wack the rest in.

I bring a little satchel of various spices (bonito, pickly ash powder, five spice, white pepper, any dried herbs) to give it even more zing.

This is an ultra compact meal with all dry ingredients that won’t go off and is lip smackingly good.


Contributor: Ben O 




Fried Damper Sweet or Savoury

Back to top↑

What you need:

Self Raising Flour
Powdered milk
Dried fruit mix or chocolate or both
Pinch of salt
Butter or oil

Self Raising Flour
Powdered milk
Dried vegetables or dried/smoked meat
Pinch of salt
Butter or oil

Mix the flour and powdered milk together dry using a ratio of 1:4 or 5 (freestyle here). Add the rest of your ingredients (again open to a little creative flair). When well mixed slowly add water until mixture is firm, a little bit messy for the cook. The size of the damper depends on the size of the pot/billy you use. Form the mixture into a patty and before placing into the heated pot add a little oil or butter. Flip the damper to crisp on both sides and make sure it is cooked through.




Hearty Asian Rice

Back to top↑


1 cup of rice
Coconut Milk Powder, enough for 1.5 cups of water
Diced vegetables - Carrot, celery, capsicum
Dehydrated onion
Dried tomato, not sun dried tomato
Soy Sauce to taste

Heat water and dissolve coconut milk powder. Add rice and bring to the boil. Simmer rice for six minutes. Stir rice, add vegetables, dried and fresh, as well as soy to taste, leaving the vegetables on top of the bed of rice. Simmer for six to nine minutes, depending on how you like your rice. Remove from heat and mix rice and vegetables thoroughly.

Insert spork into bowl and devour.

The addition of the coconut milk adds protein and makes this a filling, quick camp meal, with lots of taste.

Contributor: Stephen Box



Hot Fruit Salad

Back to top↑

Serves 2-4 people 

2 cups of dried fruit (Apricots, pears, peaches)
2 cups of water
Sugar (optional)
Custard (optional)

Soak mixed dried fruit in a saucepan, preferably big size chunks, for half an hour until the fruit swells up. Put on the stove and simmer for 10 minutes, serve with quick cook custard as a yummy dessert. Very lightweight and easy to cook.

Contributor: Amanda Wright


Japanese Pancakes

Back to top↑

Just as tasty as those sold in Japanese Restaurants and food stores, it requires minimal preparation time and only a few key ingredients.

Serves 2-3

1 packet pancake mix
1 cup water
1 cup plain flour
1 cup grated veggies, can be dried (ideally carrot and cabbage)
1 small tin of tuna in Oil for cooking
Mayo and Soy sauce to taste

Using a frying pan and spatula, mix pancake mix, water and flour in bowl. Fold in veggies and tuna. Fry with oil until light brown on both sides. Serve with Soy sauce and mayonnaise. Making this a meal that is convenient, quick, and easy - ideal for any hungry camper.

Contributor: Amanda Wong



KHOUBIZ (Lisa’s flat breads with Mark’s bits & pieces).

Back to top↑

Makes about 8

This is a great recipe we do on one of those days when it’s rainy & we’re stuck around the campsite.  I pack a plastic container with lid and store the flour inside this in a ziplock back. The container is big enough to use as a mixing bowl (about 18cm diameter and 12cm high), and has a lid which makes it handy for keeping bugs out and preventing the dough from drying as it rises.

My husband and I adapted this from a middle eastern Khoubiz recipe (hence the reference to Mark’s bits and pieces – meaning the chilli sauce, capsicum and salami.  All ingredients are easy to store when camping.  We have had great comments on the end result.  You can vary the spices to suit individual taste at the time of cooking.  They are very filling, and we usually serve them as an entre with a middle eastern or Indian dip – you can get some great pre-prepared vegetable curries and dahl’s in the Indian section at the supermarket.  They come in a plastic bag inside a box – just put the bag in boiling water for 5 mins and it’s ready to eat.

I find this quantity is enough for 4 adults as an entre or as a side dish/substitute for bread at a main meal.   It takes about 2 hours in total, but most of that is waiting around for the dough to rise. 

I cook it on a camp stove cast iron BBQ hot plate – you can do them all on one hit.  We have also cooked them at home on the BBQ with the lid down to keep in the moisture, it works well, and I cook double or triple quantity.  They are great to freeze – just pack in airtight plastic bags & freeze.   When you want to eat some, take out the desired quantity (they don’t tend to stick together because of the spice on the outside), and let thaw a little.  Cook in a 180 degree celcius oven for 10 mins – taste & texture is great, as though they had been made fresh that day.

Za’atar is a spice mix made of sumac, sesame seeds, thyme etc.  it is available at “John’s nuts” and other ethnic spice shops.

1 teaspoon dried yeast
½ teaspoon sugar
1 cup warm water (or more if needed)
2.5 cups plain flour
½ teaspoon salt
½ teaspoon ground cumin
1 tbspn olive oil
¼ cup olive oil, extra

Mark’s bits:
Chilli sauce
125g canned chopped capsicum
Chopped mild salami

Za’atar variation:
1/3 cup za’atar seasoning
1/3 cup olive oil (or spray oil)

Cheese variation:
1 tbspn olive oil
1 large onion  (or dried onion flakes)
1 clove garlic (optional)
Dried parmesan cheese
1 teaspoon za’atar (optional)

Combine yeast, sugar & water in bowl, allow to froth for 20 mins.  Mix in flour, salt, cumin & 1 tbpsn oil, kneed and let rise 1 hr min.  Divide dough into 8 pieces & roll or flatten with hands into round or oval shapes (about 10 - 15cm). 

Mark’s bits & pieces:
Mix ingredients and kneed to the dough before dividing and rolling out.  Spray or brush with oil, sprinkle with za’atar or cheese mix if desired, and cook as directed.

Za’atar Variation:
Spray or brush rounds with oil, then sprinkle with za’atar both sides.  Cook as directed.

Cheese Variation:
Heat oil in pan, add onion (and garlic) and cook stirring until soft.  Spray or brush rounds with oil, then sprinkle onion mixture and cheese (& za’atar) on rounds.  Cook as directed.

Heat oil in pan, cook (covered with lid if possible) both sides until golden brown & cooked inside. 




Nutty Noodles

Back to top↑

Serves 1 hungry person or 2 not so hungry

2 Packets of 2 minute Noodles
½ cup Unsalted Peanuts
½ teaspoon Garlic Powder
1 teaspoon Dried Coriander Leaves
1 tablespoon Soy Sauce
¼ teaspoon Sesame Oil
Fresh Grown Sprouts (optional)

Cook noodles, then remove excess water. Add all ingredients and stir through over heat until warmed through.


Notes: Pack garlic powder and dried coriander leaves in the same container. The same can be done with the soy sauce and sesame oil.

Sprouts can be grown during the trip or taken, but it still tastes great without them.

Contributor: Adam Hunter




Quick Curry Chicken

Back to top↑

Ingredients: 500g chicken or any meat (seafood if you're fishing etc),

                  Any veggies you have laying around,
                  Dutch Curry and Rice soup mix,
Method: 1) Brown chicken in bottom of pot with butter.
              2) Mix soup mix and water together.
              3) Add in all veggies and water, mix.
              4) Leave to simmer until veggies soft.

Add more water if necessary. DONT LET IT BOIL DRY.
Serve however you like. Goes down well on a cold night. ENJOY!

Contributor: Rose Marshall


Savoury Egg Temptation

Back to top↑

Grate some zucchini and carrot and add to 8 beaten eggs with pepper and  salt. Pour into a buttered fry pan with lid on and heat until cooked through. Cut into wedges and serve hot with crusty bread or cold the next day .....yummmmmmmy!

Contributor: Lynn Masters



Smoked Salmon & Broccoli “Bush” Risotto

Back to top↑

This is a winner of a recipe! Quick, yummy and it goes really well with a glass of wine to celebrate a great day outdoors! Serves 2 people. If you need to, just double the recipe!


1 onion
2 cloves of garlic
Olive Oil
1 ½ cups of Arborio rice
½ cup of white wine
1 ½ cups of chopped broccoli
200g of smoked salmon
1 cup of grated cheeses (parmesan and/or cheddar)
Salt & Pepper to taste


1)       Chop-Chop! Then, in a hot pan with a bit of oil, brown onions and garlic.
2)       Add rice and stir it thru.
3)       Lower fire and add wine and give it a good smell (hum… if it already makes your mouth water, it’s time to toast and have another glass of wine yourself!)
4)       Keep adding water to keep rice moist and in 10 minutes the rice will be nearly cooked
5)       It is now time to add the broccoli, allow it to cook for 4 minutes. Check to make sure rice is cooked thru
6)       Smile, your meal is almost ready!
7)       Now add the smoked salmon and the grated cheese. Mix it all together and let the tastes fuse thru.
8)       Add salt and pepper to taste. ENJOY!

Preparation and cooking time will take approximately 15-20 minutes.

Contributor: Gabriel Farias






Spaghetti Crumb

Back to top↑


8 Anchovies - chopped
1 clove of garlic - chopped
3 slices of bread - ‘crumbed’ (Torn into very small pieces – doing this yourself is much better than bought bread crumbs)
Bunch of parsley - chopped

1.  Cook spaghetti until soft
2.  Put three tablespoons of oil in pan, add anchovies and garlic, cook for 1 minute stirring.
3.  Add bread crumbs, cook for 5 minutes stirring occasionally.  Bread crumbs should be crispy.
4.  Remove from heat, add parsley and combine.
5.  Serve spaghetti with crumb mixture over the top.  A sprinkling of grated parmesan cheese tops it off.

This is a very quick and yummy meal, also providing energy from the pasta.

Contributor: Jarrod Lewis 




Spicy Creamed Lentils/Dahl

Back to top↑

Serves 4 (or halve ingredients to serve 2)

1 cup red lentils
2 tablespoons oil
1 onion, finely chopped
2 cloves garlic, crushed
1 teaspoon ginger, crushed
1/2 teaspoon turmeric
2 1/2 cups water
1/2 teaspoon salt
1 teaspoon garam masala

Heat oil in saucepan. Add onion, garlic and ginger and cook until soft. Add turmeric and lentils, cook 1-2 mins. Add water and bring to boil, reduce to simmer. Add salt and cook, uncovered for 15 minutes. Add garam masala and cook a further 15 minutes until lentils are soft and mushy and most of liquid is evaporated. It will look a nice dark green! Goes well if eaten with any kind of bread: Naan, toasted tortillas, turkish or plain.

Contributor: Kylie McCubben



Tasty & easy, one-pot only tuna pesto pasta

Back to top↑

Serves 3-4

 What you need

Packet of pasta – 500g
Small jar of pesto
Tin of tuna – 500g
Cheese – 100g

Cook the pasta for 10 minutes, drain - stir in 2/3 big spoonfuls of pesto and the tuna. Optional - add either parmesan or tasty cheese to the top. Serve with a Merlot or Shiraz.

Contributor: Gabrielle Shaw



Tomatoey Pasta

Back to top↑

For around day 4 or 5 of a longer walk, or any time you want a tasty, nutritious meal and don't want to carry meat.

Serves 3-4

330g instant spaghetti
1-2 fresh tomatoes
1-2 carrots
1 capsicum
Tomato paste (to taste)
Mixed herbs
Parmesan cheese

Simply boil the pasta in one saucepan, then cook all the veggies in a second saucepan with tomato paste and herbs while the pasta finishes cooking in a covered saucepan to the side.

Contributor: Gareth Edwards




Ultimate Tuna Pasta, and a Couscous Suggestion

Back to top↑

Ultimate Tuna Pasta!

Serves 4. Total weight = 650g!

A number of people have already suggested variations on this recipe, but for the ultimate in light weight, quick cooking and tasty hiking meals this is the best option.


400g bag of 3 minute pasta (we use Vetta pasta)

150g Sachet of tuna (pick your favourite flavor)

2 × 50g sachet of pesto (Leggo’s is the one we use)


Cook, stir, eat!




Vegetarian Risotto

Back to top↑

This is simple yet yummy vegetarian risotto to cook while hiking, it makes enough to fill a large Trangia Pot.

1.5 Cups Rice
2.5 cups water
1 or 2 vege stock cubes

Add amounts to taste -
-Dried Mushrooms (available in spice section at supermarket) or for something special dried porcini mushrooms
-Sun Dried Tomatoes (not the ones packed in oil) finely chopped
-Dried Herbs - I use parsley and basil
-Dried ("Surprise") vegetables, a mix of peas carrots and corn is good

Boil water with dried vegetables and stock cubes for about five minutes with lid on. Add rice and herbs Cook on low heat with lid on until the water has been absorbed. Serve with parmesan cheese.

Contributor: Julie Bloom


Vegetarian Shephard's Pie (serves 2)

Back to top↑

1/2 packet dried TVP 'mince'

dried peas & corn (surprise brand or generic)
dried mashed potato (deb or generic)
sachet of tomato paste
tablespoon gravox
teaspoon veggie salt or all-purpose seasoning

Soak veggie mince & peas & corn in water for about 10 mins, add gravox.  Cook until it's hot & the veggies are soft.  Add tomato paste.  Prepare deb according to directions on the packet & add some seasoning (important!- deb tastes awful without seasoning). Serve mince & veggie mix with deb on top

Note: Everything for this recipe is available from the supermarket.  It's pretty cheap to make & after rice every other night, it's a nice dose of protein!

Contributor: lhar6852



Wild Goulash

Back to top↑

Serves four

Place in a bag at home -
1 teaspoon dried garlic
1 teaspoon of dried onion
3 tablespoon of dehydrated peas
½ cup of dehydrated tomatoes, cut into pieces
1 tablespoon of paprika (optional)
1 tablespoon of dried parsley
2 cubes of beef stock
1 tablespoon corn flour
1 teaspoon dried chilli flakes

also take: ½ cup of cured meat, salami, prosciutto etc.
1 cup dried noodles
3 tablespoons oil

Sauté meat in the oil. Add dry mix and stir well. Add 4 cups water. Bring to the boil. Add the noodles. Cook until the noodles are ready.
Note: You can add fresh green vegetables, or any leftover relish or chilli jam.

Contributor: David Beus

Lifetime Club Membership

Join the Paddy Pallin Club for $10.00 and receive a 10% discount on all future purchases.*


Exclusive Club Member sales, promotions, and events!
*Club Member discount not applicable to gift cards and services such as repairs. Discount may not be used in conjuction with any offer