'Mantle of Safety - Cookbook 2'


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travellers cookbook


'Mantle of Safety - Cookbook 2'
The Port Augusta Air Branch Auxiliary of the Royal Flying Doctor Service of Australia has produced a cookbook titled ‘Mantle of Safety – Cookbook 2’. All the recipes in the book were supplied and compiled by all members of the Auxiliary While it isn’t readily available you should be able to pick up a copy during your travels. Lookout for it in Port Augusta and Broken Hill especially – it has some great recipes and you’ll be helping the Royal Flying Doctor Service.

And, while it might not be a recipe site, the Royal Flying Doctor Service web site has all the information on what the RFDS is about and what services it provides. You can also make a donation on the site to help it continue its great work. You never know during your outback travels when you just might need them. You might also like to learn about the RDFS Outback Travellers Club and how to become a member.

Sultana Slice
This was nice and easy to make, with a chewy finished consistency.

1 cup sugar
1 cup SR flour
1 cup sultanas
1 cup crushed cornflakes (not whole flakes – you need to crush them then measure in the cup)
1 egg – lightly beaten
125gm butter – melted (a good half cup melted butter)
1/2 tspn vanilla

Put all the dry ingredients in a bowl.
Add egg to dry mixture and mix thoroughly.
Combine melted butter and vanilla and pour over the mix. Stir well.
Press into a greased lamington tray or similar.
Bake in a moderate oven for 30 mins.
Cut into fingers while still warm.
Do not ice.
Viv’s hint: try and give the sultanas a little soaking in some water, or port, brandy, etc. It will help make them soft, and they won’t take up extra moisture from the cake or slice your are making.
Chocolate Crunch
An old fashioned recipe that is always popular with everyone.

200gm butter – melted (just under 1 cup)
1/2 cup sugar
1 1/4 cups plain flour
3/4 cup coconut
2 cups cornflakes
2 tblspns cocoa powder

Mix all the dry ingredients and add the melted butter. Mix well.
Press into a greased swiss roll tin (not too large).
Bake for 30 mins in a moderate oven.
Ice with chocolate icing while slice is still warm. Cut into fingers when cooled.
(This mixture can be easily doubled to make a larger slice to fit in a lamington size tray.)
Viv’s hint: use butter not margarine in cooking this slice, it will help give it more crunch. Also, buy blocks of butter with the package showing the breakdown of the gram measurements – it makes it easy for you to cut off 100gm, 200gm, etc.



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