Camp oven staples

Ok guys I am alive n thought I better share something before you desert me.
I have gotten into a routine ov cooking myself a cake n a damper every week because I have been able to have fire n I prefer to cook on tha fire. I am indulging in being able to have fires up dis way coz once you get south you can’t have a bloody fire virtually anywhere in Australia…….. that n mostly not being able to free bush camp anywhere anymore without breaking tha “LAW” is ruining one ov the greatest things about this country, it has becum a police state/country!
So if it means I have to b an outlaw then so be it, becoz I intend to get away with it as much as possible while I can.

Anyway these were both cooked in tha camp oven, the cake has in it -spelt flour, baking soda, preserved lemons, nuts, sunflower seeds, pumpkin seeds, oats, coconut oil n water n I throw in a big pinch ov rock salt not crushed use big bits so wen you are munching along you hit these pockets of scrumptious saltiness mmmmm just bliss.

Tha damper is just spelt flour, plain white flour a bit of backing powder a teaspoon ov olive oil n again with tha salt, I enjoyed this today with tha last ov my Elderberry (Sambucus nigra) n chilly jam tha last ov all my jams actually there is nutin like warm damper n jam for breakie I don’t know wot I’m gonna do from now on 😦

I am still about I just haven’t had any foody things to blog about when I settle down a bit in one spot I will start to blog again more often, I hope you enjoy this little one as much as I enjoyed tha yummy camp oven cooked goodies blogged about
Cheers n take care 🙂


Soy Milk

DSC_9254_01Just a quick share today, I made soy milk yesterday I don’t really use soy milk much anymore and wont when living on the road but I had a heap of soy beans left that I want to use from when I did make a lot of milk, tofu, soy sauce and tempeh and I have a bit of black tea that I only really like with milk so thought I would make milk and use up the tea before I leave.
Soy milk is easy to make and taste so good, I just boiled bean until tender this takes hours and if you were to make it a lot fire would be the most economical way to cook them, I’m a bit over my pressure cooker for soy bean because no matter how well I de-husk the beans my cooker has explosion a few times and it is NOT NICE!  Any way once tender munch up with blender/food processor or stick blender add water to cover boil again for about 20 minute and strain, you can re soak it again boil and strain to get second lot of milk to mix with the first lot obviously the first lot is creamy and strong mixing it with the second lot thins it out, you can also use the left over mash called Okara for cooking.
Well that it, now I’m going to go have a nice cup of tea 🙂