'Poltalloch Station - Favourite Recipes'
Viv Moon's OUTDOOR COOKBOOK & TRAVELLER'S COOKBOOK
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Poltalloch Station - Beth's Favourite Recipes
We recently visited Poltalloch Station, which is situated at Narrung, beside Lake Alexandrina, in South Australia. If you find yourself in the area you really should try and spend a night or two in one of the beautifully restored, self-contained cottages or at the very least organise a tour of this magnificent historic property.
This station dates back to 1839, and was purchased by John Bowman in the 1870s and his descendents have lived at and farmed Poltalloch ever since. Today, the property is classified by the National Trust and is on the Register of the National Heritage Estate.
We’ve never seen so many wonderful and well preserved old buildings in one spot and the passion that Chris & Beth Cowan have for their property, surrounds and history is very evident when you talk to them.
Beth kindly gave me a few of her favourite recipes and the muffins and biscuits were a great hit when I made them.
For any more information on Poltalloch Station, check out their comprehensive web site at: www.poltalloch.com
You can also contact Chris & Beth Cowan at Poltalloch Station
Lakeside Cottages - B&B - Historical tours
Phone: +61 8 8574 0043; Fax: +61 8 8574 0065
Postal: PMB3, Narrung via Tailem Bend, South Australia 5260
Beth's Basic Muffin Mix
This is just a good basic muffin recipe. Many other fruits can be used instead of apple e.g. raspberries, pitted cherries, chopped banana etc.
1 cup white plain flour
1 cup wholemeal plain flour
1 tablespoon baking powder
3/4 cup raw sugar
1/2 teaspoon mixed spice (optional)
1 apple, diced into approx. 1cm pieces
1 cup milk
1/3 cup butter (have it a little soft and it will be much easier to measure)
3 teaspoons of ground cinnamon
2 tablespoons of white sugar
Butter or line muffin tin. In a large bowl, mix together the flours, baking powder, raw sugar and mixed spice. Mix in the chopped apple. In a separate bowl, beat the eggs and then combine with milk. Melt the butter, combine with the egg mixture, then stir into the dry ingredients. Fill muffin tins with mixture and sprinkle each muffin with combined cinnamon and white sugar.
Bake for approximately 18 minutes at 200∞C.
Makes about 12 muffins.
Viv’s hint: DO NOT overmix the muffin mixture when combing the dry and liquid ingredients and use a large fork or knife. The less you mix it, the lighter the muffins will be.
Also, I find, even with the non-stick muffin tins, that if I go to the effort to line the bottoms of the tins with baking paper it makes it so much easier to get the muffins out in one piece.
Can be easily made in a camp oven – a six-muffin tin (with the sides bent up) will fit into a large camp oven. Place tin on a trivet and bake as usual.
Hazelnut Amaretti Biscuits
Gluten free, but best to bake before a camping trip and take with you.
125g ground hazelnuts
1 cup caster sugar
2 egg whites
1/2 teaspoon vanilla (optional)
3 tablespoons of cocoa (or to taste)
In a bowl, mix together ground hazelnuts, cocoa and sugar.
Add egg whites and vanilla and mix well.
Beat with electric mixer for 3 minutes.
Spoon mixture onto baking tray lined with baking paper.
Bake at 180∞C for about 12 minutes or until tops are lightly browned.
Rest on tray for a few minutes, then remove with spatula and finish cooling on a wire rack.
Viv’s hint: while you wouldn’t make these when camping, by all means make them at home beforehand. They have a moist, chewy centre and were easy to make and very scrumptious - they didn’t last long.
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