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See the thing about cooking in the bush is simplicity.Look, you have a hard day, drivin'
all day in the dust and the dirt, and you're tryin' to get to the camp site. And you're
fending off all the other tourists and all that sort of stuff. And you pull in and, ah
now I've got to set up the tent, the camp, the kids, all that sort of stuff. It makes
it hard so, when it comes down to cooking the food, you want something simple and easy
and something that's not a hassle. So what I'm gonna cook up tonight is called an apricot
walnut shortcake, and I'm gonna throw a bit of coconut in, because I like coconut. So
I'll show you how simple and how basic it is for a quite a tasty little dessert to have
after dinner. Now the thing with making the dessert, there's usually core ingredients
like butter and eggs. So I'll grab those out of the fridge. A couple of eggs.So butter,
eggs and of course flour. I've got some flour here. So I'm gonna whack those things, those
ingredients, butter, eggs, and of course, don't forget sugar. Now you can use caster
sugar but, look caster sugar can be, well you've gotta carry caster sugar, then you
want sugar for your coffee or whatever. Then the trick is just to carry one type of sugar,
and it will do the job. I've just got some raw sugar there, so that's easy enough. So
what it requires is butter, sugar and eggs in this bowl, and how much well, whatever
ya reckon... I reckon about a couple of big dollops of butter. So we're gonna sprinkle
some sugar in. A bit of vanilla essence, so we're gonna chuck that in. Yeah about that
much, that should do it. A couple of eggs. Don't forget the eggs. Two eggs. The last
little trick I'm gonna put in is a bit of coconut, so let's slap in a bit of coconut.
So we're gonna get that into a creamy, nice and creamy mixture. Alright that, is what
it should look like, somethin' similar to that. Alright, now, this is where the flour
comes in, and we're just gonna sprinkle a bit of that in. Again mixing if you've got
a mix master, a little hand one it makes it so much easier. And that's it, that's the
consistency that you want. And that's the shortbread mix that you want to stick now
into a cake tin. Move it around, alright that's what we're looking for. Now, of course it's
apricot, so I need a tin of apricots. I think my tin opener has seen better days. Come on.
You can do it. Now I've got a tin open, we're gonna put that on top. So just get whatever's
out of the tin, and whack it on top. Walnuts, just chuck them on top, so we're gonna sprinkle
that with walnuts. Just drizzle the top of that with some extra sugar like that and that
looks pretty tasty. I've had the camp oven on the fire, so it's already warm. Whack her
in and away we go. Now I'll give that about 40 minutes to an hour depending on how hot
your coals are. These coals aren't real hot, and then she'll be ready to go. Just keep
checking it every 10-15 minutes and that will give you a good indication. That's the best
thing that I've learned about cooking with a camp oven is to constantly check it.
Well there she is. It's lookin' pretty good. So this is a really good dessert to have with
custard. And there we go, that's the apricot walnut shortcake. A little bit of custard
would go down well, but I just don't have any. So I'll give her a go. It's very tasty,
easy to make too.