Mini batch cooking camping 2021
Les Belles Combines 0 commentsFruit and vegetable section
- Fresh cilantro (optional, sloppy joe hot dog adventurer version)
- 250 ml (1 cup) grated carrots
- 2 chopped green onions
- 1 chopped yellow onion
- 2 minced garlic cloves
Dry products section
- 30 ml (2 tbsp.) olive oil
- Salt and pepper from the mill
- 45 ml (3 tbsp.) capers (optional, adventurer version grilled cheese with waffles)
- 500 ml (2 cups) salsa
- 12 hot dog buns
- 12 hard taco shells (optional, sloppy joe hot dog adventurer version)
- 500 ml (2 cups) all-purpose flour
- 5 ml (1 tsp) baking soda
- 15 ml (1 tbsp.) baking powder
- 250 ml (1 cup) firmly packed brown sugar
- 5 ml (1 tsp) vanilla essence
- 5 coarsely crumbled graham crackers
- 250 ml (1 cup) chocolate chips
- 250 ml (1 cup) mini marshmallows + 250 ml (1 cup) for the adventurer version of the smores cookies
Butcher section
- 250 ml (1 cup) cooked bacon, crumbled
- 1 lb (450g) lean ground pork
Frozen products section
- 16 cooked waffles
- Dairy section
- 250 ml (1 cup) cream cheese at room temperature
- 500 ml (2 cups) grated cheese
- 2 eggs
- 190 ml (¾ cup) butter
- 60 ml (¼ cup) sour cream
- Fish section
- 250 ml (1 cup) coarsely chopped smoked salmon (optional, adventurer version grilled cheese with waffles)
1h30
45 min
4 portions
Se congèle
- Temper 190 ml (¾ cup) of butter and 250 ml (1 cup) of cream cheese.
- Preheat the oven to 375 degrees F.
- Grate 250 ml (1 cup) carrots and set aside.
- Chop 1 yellow onion, 2 cloves of garlic and 2 green onions. To book.
- In a large skillet, over medium-high heat, heat 30 ml (2 tbsp.) of olive oil and cook 1 lb (450g) of ground pork and 1 chopped yellow onion for 5 minutes. Add salt and pepper to taste.
- Stir in 2 minced garlic cloves and 500 ml (2 cups) of salsa and simmer for 15 minutes.
- In a large bowl, combine 500 ml (2 cups) flour, 5 ml (1 tsp) baking soda and 15 ml (1 tbsp) baking powder.
- In another bowl, using an electric mixer, cream 190 ml (¾ cup) of softened butter and 250 ml (1 cup) of well-packed brown sugar for 1 minute. Add 2 eggs and 5 ml (1 teaspoon) of vanilla essence and mix again.
- Add the flour mixture to the egg mixture and mix well with a wooden spoon.
- Add 5 coarsely crumbled graham crackers, 250 ml (1 cup) chocolate chips and 250 ml (1 cup) mini marshmallows. Mix again.
- On two nonstick or parchment-lined baking sheets, spoon the cookie mix. Form balls approximately 30 ml (2 tbsp.) in size.
- Mash lightly with a fork and bake for 8 minutes.
- In a bowl, combine 250 ml (1 cup) of temperate cream cheese and 500 ml (2 cups) of grated cheese.
- Place 8 waffles on the work surface.
- Divide the cheese mixture over the 8 waffles and spread well.
- Add 30 ml (2 tbsp.) crumbled cooked bacon and ¼ chopped green onions to each waffle.
- Close with the remaining 8 waffles. Place in a large airtight container, layered with parchment paper. Place in the fridge or freezer.
- 1 cutting board
- 1 chef's knife
- 1 paring knife
- measuring spoons
- Measuring cups
- mixing bowls
- 1 electric mixer
- 1 wooden spoon
- 2 non-stick cooking plates
- 1 large skillet
- parchment paper
- Empty containers (storage or freezing) compatible with the BBQ or campfire if necessary