6 camping recipes kids will love

Oatmeal Pancake Recipe

Let’s start with some simple oatmeal pancakes, and prove everyone wrong who says that pancakes are just for breakfast!

Ingredients:

•  70g Goldenvale Rolled Oats
• 115g Lyttos Greek Style Yogurt
• 160ml Farmdale Full Cream Fresh Milk or Inner Goodness Unsweetened Almond Milk
• 70g Goldenvale Rolled Oats, to make oats flour
• 1 extra-large Lodge Farms Free Range Egg
• 1 tbsp Just Organic Extra Virgin Olive Oil
• 2 tbsp Merryfield Brown Sugar
• ½ tsp Stonemill Sea Sal
• t1 tsp Stonemill Ground Cinnamon
• ½ tsp White Mill Bi-carb Soda
• 70g White Mill Self Raising Flour
• 100g Orchard & Vine Mixed Berries
• 2 tbsp Bramwells Australian Honey
• Merryfield icing mixture, to dust

Method

1. Combine 40g of oats, yoghurt and milk in a medium bowl. Set aside for 15-20 minutes to let the oats soften.
2. To make oat flour, mix the oats in a blender until a fine powder.
3. When the oats are finished soaking, beat in the egg and oil and mix well. Add the sugar, salt and cinnamon. Then add the bi-carb soda and the self-raising and oats flour. Stir until just moistened.
4. Heat a lightly oiled or nonstick griddle over medium-high heat (190ºC for electric griddle). For each pancake, pour about ¼ cup of batter onto the griddle.
5. Turn when the top is covered with bubbles, and the edges look cooked. Turn only once.
6. Serve with berries and honey, and enjoy!

Bacon chops – pan for one!

If you crave something more savory, or let’s say meaty, the following quick-and-easy camping recipe is the right choice for you – and all the other people in your household who support you or who have signed up for Camp In themselves.

This camping cooking idea serves one Camp In participant only, so don’t forget to upscale the ingredients for the bacon chops if necessary.

Ingredients:

• 2 x Berg Bacon Chops
• A few greens should not be missing! Add ½ bag The Fresh Salad Co. Baby Spinach 120g
• 2 x Lodge Farms Free Range Eggs
• ¼ can Corale Premium Baked Beans In Tomato Sauce 420g/425g
• Truss tomatoes/cherry tomatoes/Bellino tomatoes
• The Olive Tree Olive Oil Spray
• Salt and pepper, to taste

 

Method:

1. Spray a frypan lightly with olive oil, and heat over medium heat. When the pan is hot, place bacon chops in the pan, and fry until cooked, turning once.
2. Wipe pan with a paper towel, and spray again with olive oil. Crack eggs into the pan, and fry until cooked (to your liking). Cherry tomatoes can also be fried in the same pan while the eggs are cooking, moving the tomatoes constantly to avoid burning.
3. While bacon and eggs are cooking, place baked beans into a safe microwave container, and heat gently until warmed through.
4. Arrange bacon, eggs, beans, tomatoes and baby spinach* in your pan to serve hot.
5. Season with salt and pepper to serve immediately.

*Tip: if you prefer wilted baby spinach, add to the pan to cook for one minute, before adding other ingredients to serve.

Sandwich Kebabs

You might eat sandwich kebabs as a side to your bacon chops, if the greens are not sufficient, or you can just eat them as they are!

These sandwich kebabs are a simple camping lunch recipe that can also be used for dinner. And you can also get creative with this campfire menu idea: Design your own kebab by using various fruit or vegetables to thread onto the skewers.

You can also use cookie cutters, for example, a star, to cut the bread into a shape. Let your fancy sandwich kebabs be the start of your Camp In adventure!

Ingredients:

• 3 slices of white or wholemeal bread
• 6 slices of ham or turkey
• Tasty cheese
• Butter
• Red Bellino or cherry tomatoes
• Cucumber or baby cucumber, sliced

Method:

• Butter 1 side of each slice of bread and cut the crusts off. Cut each slice into 4 pieces.
• Cut tasty cheese into slices about half a centimetre thick, then cut the slices into squares of similar size to the bread pieces.
• Construct 6 miniature sandwiches using the bread pieces, ham or turkey and cheese. Thread 3 sandwiches onto each skewer, dividing the sandwiches using grapes, tomatoes and cucumber slices.
• Using a pair of scissors, carefully cut the sharp end off each skewer.

 

Mini Lasagna Cups

This camping cooking idea is great for a group of two-to-four people and only takes 15 minutes to prepare. Because it’s made in cups, it is the perfect camping recipe. You can enjoy these while taking part in one of our suggested 6 Super-Fun Camping Activities or whilst watching the LEGO Building Workshop or ALDI Cooking Class. You can see both as part of the Camp In show.

Ingredients:

• 4 wraps
• Leftover bolognese or pasta sauce
• Tasty cheese, cubed
• ½ cup parmesan cheese, grated
• A few chives, chopped

Method:

1. Cut each wrap into a smaller circle so that it will fit in the cup of a standard muffin tray, with about 2cm protruding above the rim.
2. Place trimmed wraps into muffin tray and spoon over leftover bolognese or pasta sauce until ¾ full.
3. Nestle 1 cube of tasty cheese into the mince and top with parmesan cheese.
4. Bake at 180°C for 20 minutes or until the wraps are golden brown.
5. Serve with a sprinkling of chopped chives.

Crispy Tuna, Sweet Potato & Corn Balls

Another handy and easy camping recipe for a snack, without the need for a plate and cutlery, is crispy tuna, sweet potato & corn balls. You should be able to make enough balls from the outlined ingredients to feed four hungry

people. And again, it will take you only 15 minutes to get them prepared. We are sure it won’t take you that long to eat them – as they are the perfect size to be munched with just a few bites. 😉 You can add a side dish, or just have the balls and leave space in your tummy for delicious oatmeal pancakes as a dessert.

Ingredients:

• 320g Portview Chunk Tuna in Olive Oil
• 500g Sweet Potatoes
• 320g New Season Corn Kernels, drained
• 2 Cups White Mill Bread Crumbs
• 60g White Mill Plain Flour
• 2 Lodge Farms Free Range Eggs
• Salt and pepper to taste

Method:

1. Pre-heat the oven to 200°C (180°C fan forced).
2. Peel and chop the sweet potato into chunks. Boil in some slightly salted boiling water for about 15 minutes until tender, then drain and mash.
3. Drain the tuna and sweetcorn and put them in a bowl along with the warm, mashed sweet potato. Season with some black pepper and mix well.
4. Put the breadcrumbs in one bowl and the flour in another.
5. Whisk the eggs in a bowl.
6. With a dessert spoon, divide the tuna mixture into 12 balls. Dip them in the flour first, followed by the egg and then the breadcrumbs.
7. Fry them in batches in some oil until golden all over. Transfer to the oven to keep warm.

 

Sweet Potato Bread

An all-rounder camping cooking idea is sweet potato bread. Everyone who loves the widely known banana bread won’t say no to this one. Thanks to the sweet potatoes, the bread is super nutritious and will provide you with the needed energy to have a blast at your Camp In adventure.

This easy campfire menu idea is great as a snack for breakfast, lunch, or dinner. That’s why we call it an all-rounder! You can eat it plain or add your favourite topping. It is also perfect for vegetarians.

As you need to bake the bread, you might have to allow a bit more time to prepare this camping recipe. It takes 45 minutes.

Ingredients:

• 1 cup White Mill plain flour
• 1 ½ tsp White Mill baking powder
• 1 tsp Stonemill ground cinnamon
• ½ tsp Stonemill ground nutmeg
• 1 Lodge Farms free-range egg, beaten
• 1/3 cup Bramwells honey
• 3 tbsp Pure Vita vegetable oil
• 2 tbsp Brookdale maple syrup
• 1 large sweet potato
• 1/3 cup Forresters walnuts, chopped. You can swap out the walnuts for pecans if preferred.
• ¼ tsp salt

Method:

1. Pre-heat oven 175°C. Lightly grease loaf tin.
2. Grate the peeled sweet potato. In a mixing bowl, add the grated sweet potato, dry ingredients and beaten egg, honey, oil and nuts. Mix until just combined.
3. Pour batter into loaf tin, place a piece of foil loosely over the top of the tin.
4. Place in oven and cook for 30 minutes. Remove the foil from the loaf tin and cook for a further 10-15 minutes.
5. Remove loaf tin from the oven and cool for 10 minutes before turning out onto a wire cooling rack.
6. Serve on its own or with a spread of butter.

RECIPE: Courtesy of Colleen, ALDI Test Kitchen.

 

We hope that, together with our friends from ALDI, we were able to provide you with some great camping food recipes that will not only fill your tummy during Camp In but are also delicious. You can now put your campfire menu together and prepare your shopping list for the necessary ingredients.

The other thing you should do now, if you haven’t already, is to sign up for Camp In and to let others know that this fantastic event is happening on June 12

You can sign up as an individual, as a family or team, or as a workplace or school group. On our website, we will guide you through the sign-up process, including creating an account, creating your page, and inviting friends.

If some of your questions remain unanswered, just give us a shout. Contact our Camp In Leaders on 02 9876 0500 or email [email protected]

Happy Camp In!