food

Hi Pmcke, you put that in another post, and I am now a convert on it for tramps more than 2 days. And muesli for breakfast. Though for an over nighter its coleslaw, steak and boiled potatoes. With bacon and eggs for breakfast.

Yes, Meusli, fresh, straight from the supermarket bins the day before the trip. And it should be toasted. I take some fruit if a shorter trip to have with it. Then a couple of rashes of bacon to keep energy comming from your stomach all day. I don't wash the pan I cooked the bacon in because the next thing that gets cooked in it is pasta that night and the bacon flavour helps.

The madpom backcountry cookbook. (Don't try this at home - it tastes best in the bush!) I enjoy the activity of cooking in an evening, particularly when arriving at a hut. As such have no motivation to try 'just add water' meals. That said, I've been given a few by freinds, and can say that some of them are almost edible if you're hungry, but count on needing 1/2 a cup of extra rice for each 'feeds 2' pack to make them enough for 1 person. Following are my staple for long 6+ day tramps - shorter tramps allow more fresh stuff. Don't believe in planning each meal in advance so have a range of ingredients that allow range of meals dependent on what I feel like. I aim for a compromise of variety of flavour, light-weight ingredients and a reasonable vitamin content for long trips. =========== Ingredients =========== Breakfast: ========== 750g scotch (milled) oats for 10 days Dried fruit for muesli (sultanas, currants, etc) Note: scotch/milled oats make good porridge without soaking or simmering, and also go nicely soft in cold milk (water+milk-powder+sugar) and are the base for European-style muesli. NZ muesli uses toasted whole oats, which are no good for porridge. Whole untoasted oats are fine for porridge, but not so good cold. So scoth oats give you the choice! Evening meal: ============= - Rice: 1kg for 6 days. Pref jasmine or basmatti which don't seem to need rinsing. - Salami / bier sticks: flavour for sauce. 200g / week - Mushrooms: A few, last ok for 1st 3-4 days. I like mushrooms. - One-cup soup sachets: Mushroom, hearty beef, tomato. 1 sachet per day. - 1 tube tomato puree - Salt, pepper, chilli, curry, mixed herbs. Keep in film canisters - Dried mixed veg. 1 pack per week - 1 Pickling onion per day or 1 pack dried onions for 2 weeks - marge / oil - milk powder: 200ml tub per week (also for hot choc & muesli) - Mashed spud: 1 small pack per week Optional: - (cumin / coriander / ginger powder: i often pre-mix 2:2:1) - (2tbsp peanut butter 'satay allowance') Lunch: - I just keep 400ml of last nights tea in a plastic tub for lunch Snacks: - 2 muesli bars / day - 200ml tub hot choc per fortnight. ============ INSTRUCTIONS ============ All recipies serve 1. Rice is 1/6 of a kilo per day, giving enough for evening meal and next day's lunch. There's many more can be made with the above: these are my favourites. All measurements are based on the madpom standard enamel tramping mug. Mushroom caserole: ================== Cook rice. Sauce: Fry 1 pickling onion & 2-3 mushrooms Dissolve 2tsp milk powder in 1 mug of milk 1 mug of milk or water, dried veg Simmer till veg is cooked Add mushroom soup, stir Thicken with mashed spud Add to rice, season with salt & pepper & eat Curry fried rice: ================= dry-fry rice stirring till it starts to pop Add water (rice volume x 1.5) & mixed veggies to rice and cook until soft Sauce: Fry 1 tsp curry powder (or combined cumin + coriander + ginger if you have it) Add onion (and finely cut salami if you wish) & cook till soft Add cooked rice & fry stirring. Bolloknaise =========== Cook rice Sauce: Fry 1 pickling onion, diced salami (& 1-2 cut up mushrooms if you have them) Add mixed herbs, 1/4tsp chili, plenty salt & pepper. Fry a bit to release aroma. Add 1 mug water, 1/4 tube tomato puree, dried veggies Heat till vegies soft Add tomato soup Thicken with instant mash Serve over rice Beef casserole ============== same as bollognaise but with beef soup instead of tomato! Thai (Best as 'satay' with peanut butter, but works without) ===== Cook rice Sauce: Fry 1 pickling onion, diced salami (& 1-2 cut up mushrooms if you have them) Add mixed herbs, 1/4tsp chilli, 1/4 tsp ginger, 1/2 tsp cumin, 1/2 tsp coriander, plenty salt Fry a bit to release aroma. Dissolve 2-3tsp milk in mug water Add milk / veggies Heat till vegies soft Add peanut butter if you have some Thicken with instant mash Serve over rice

RECIPE FOR AT A CAMP OR HUT WITH A FIRE Lasagna 1 packet of back-country dehy mince/mince 1packet of lasanga pasta 1 packet sauce 1 tub pasta sauce onion flakes small tinfoil oven dish from $2 shop tinfoil and other spices cook mince and pasta mix in pasta sauce and onion with mince layer mince and past with cheese sauce place in tinfoil dishes cover with tinfoil place in embers of the fire for about 15 min or till golden.

Also if your a bit of a miser like me i go to mc ds and get heaps of there tomato ketchup which i use instead of sauce !!!!!

Breakfast: Not a big fan of porridge or cereal in the morning so normally have crackers with salami and cheese chased down with milo. Sometimes take a multi-vitamin on long trips. Lunch: Ditto Dinner: Powerade to aid recovery after a hard day's sweating, followed by cup-a-soup. 150g dry starch such as rice, pasta, couscous, or 2 pkts 2min noodles add salami or cheese and dehy veges (fresh if short trip) and maggi sauce pkt. Finish off with choc biscuits and cups of tea. Snack on a highly variable mixture of scroggin during the day.

Forest Service Cooking http://www.alpinesport.org.nz/Forest%20Service%20Cookery.pdf

i tried the pasta/cream/blue cheese meal suggested by uubeam last week when i was at iron gate hut and it was superb!!, ingredients were light to carry in too, will definately be having that again, fast and easy to cook too, good to have at home as well!

Hi. I can't go porridge for some reason. Lately I've been enjoying Amaranth flakes (50g) with LSA meal (Linseed/Sesame/Almond), 50g milk powder and dried fruit soaked the night before. Quinoa flakes are also good. Weight for weight, pitta bread has the least calories and 2 minute noodles have the most due to the palm oil. I'll post a delicious lentil curry recipe I got from a guy in our club who always makes this on trips he leads. I made it last weekend.

Lentil Curry for 4 (Kerry Moore's Recipe) Boil 1 L water and throw in: 1c red lentils 1/2 c basmati or quinoa grains or pearl barley 3/4 c sultanas 1 tsp brown sugar juice and rind of 1 lemon 1/2 tsp salt Simmer for 12 minutes with occ. stirring In another container make a paste using cold water with: 2 cloves garlic chopped 4 heaped tsp coconut 1 heaped tsp curry powder 4 heaped tsp pea flour Stir paste into lentil pot to thicken. Stir well to ensure pea flour sufficiently cooked. Serve on rice if desired. Last weekend I didn't have pea flour so I used coconut milk powder instead. I've got some soy flour so might try using that up instead. We added smoked tuna to increase the protein level. We ate this among 3 of us without cooking rice. Kerry takes along little sushi chopsticks for the stirring.