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Luscious Desserts

 

 

outdoor cookbooktravellers cookbookViv Moon's OUTDOOR COOKBOOK & TRAVELLER'S COOKBOOK
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Delicious Desserts

We recently celebrated Ron’s 60th birthday by having a few days on a houseboat on the Murray River with family and friends. We had a wonderful time and it was a great opportunity for me to make some desserts, as there were plenty of people on board to eat them and share the calories. I’m sure you’ll enjoy them as much as we did – our waistlines can attest to that!!

 

Marshmallow Chocolaty Bananas
This is a fast and lip-smacking dessert to make and one the kids will enjoy.

For each Serve:
1 banana – sliced lengthwise
Milk Chocolate squares or use your favourite milk chocolate bar (i.e. a Mars Bar goes well) Caramel Topping
Miniature Marshmallows (or you can use the bigger ones and cut them up into smaller pieces)

Preheat the oven to 220°C (425°F) or your camp oven.
Line an ovenproof dish, suitable in size for the number of bananas you will be using (and which fit into your camp oven), with some baking paper.
Place some foil in the dish over the baking paper, scrunching the sides up slightly to prevent the ‘sauce’ from oozing over the sides. (This will make it a lot easier to clean the baking dish after cooking.) Spray the foil with some oil or brush with a little melted butter.
Place the banana halves on the foil, cut side up.
Sprinkle some of the chocolate pieces evenly over the bananas, then drizzle caramel topping (approx 1 tblspn for each banana) over the bananas.
Sprinkle the marshmallows evenly over the bananas and again drizzle the bananas with a little more caramel topping.
Place the dish in the oven and bake for approx 5 mins or until the marshmallows are puffed and golden and the chocolate is almost melted.
If using your camp oven, place a trivet in the bottom of the oven and then place your baking dish on top.
Cover and bake as above. Don’t over cook it or the bananas will become very soft, not that it really matters, it still tastes wonderful. Serve topped with some ice cream or cream if you like.

 

Minty Chocolate Dessert
No bake and so, so yummy. All loved this. This will make enough for 6 adults – it’s quite rich.

150gm marshmallows
1 cup (250ml) milk 6 x 35gm Peppermint Crisp bars
1 cup (250ml) thickened cream
1 x 200gm pkt Chocolate Mint Slice biscuits (or similar)
1 x 300gm pkt frozen raspberries (or mixed berries) or use 1 or 2 cans of berries but drain them really well.
1 Peppermint Crisp bar extra (optional) - crushed for decoration

Combine the marshmallows and milk in a saucepan and place over a low heat.
Stir until the marshmallows have melted. Do not boil!!
Break up the peppermint crisp bars and add to the milk/marshmallow and stir until melted and mixture is smooth. Again, do not boil. Allow to Cool.
Whip the cream and fold into the cooled chocolate mixture.
Break up the chocolate biscuits but don’t crush them too much.
Place half of the broken biscuits into the bottom of a dessert dish, then pour over half of the cooled chocolate mixture and then top with some berries.
Repeat with another layer of crushed biscuits, chocolate mixture and berries.
Place in the fridge to set. Decorate with extra crushed mint crisps and whipped cream if desired. Viv’s hint: you could replace the chocolate mint biscuits with any biscuit you fancy.

 

Eton Mess
The strawberry-and-cream dessert traditionally served at Eton College in the UK originally inspired this recipe. So simple to make it doesn’t get much quicker and easier than this, and it tastes so wickedly good.

approx 2 cups frozen mixed berries (or you could use 1 x punnet fresh strawberries, or any other fresh berries that might be in season)
1 tblspn caster sugar good splash liqueur of your choice - such as port or Madeira - optional
1 x 300ml thickened cream
1 cup creamy greek-style yoghurt - (honey flavoured if you prefer)
approx 6 x 10g meringue/pavlova nests - broken into small pieces

Make just before serving, otherwise the cream mix will loose its thickness and the meringues will dissolve.

Place the berries in a bowl and sprinkle with the sugar and liqueur. Mix and set aside for about 30 mins or until they thaw. (If using fresh strawberries, wash and hull the strawberries and cut into quarters then sprinkle with sugar and liqueur as for berries.)
Whip the cream until it forms soft peaks (don’t overbeat it).
Add the meringue pieces along with the berries (or strawberries) and gently fold through. S
erve topped with some extra berries if you want and pour over a little of the sugar/liqueur mix that the berries were soaking in.
Viv’s hint: You can just use cream if you like, but the yoghurt takes away a little of the richness of this dish (if that's possible!!!). Replace the berries with passionfruit and banana, or mango or whatever other seasonal fruit that might be available.

 

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