At AH we love our campfire and so do our guests.
There is something magical about cooking outdoors and the food always seems to taste so much better, doesn’t it?! 🙂
Some things need a little bit of prep indoors, but so many amazing and delicious things can be made on an open fire so why wouldn’t you? Many of us spend summer outdoors BBQ-ing, but this summer why not have an open fire instead? And if you haven’t got anywhere for an open fire, a portable fire pit will do just the trick!
Here at AH, we are lucky enough to have a Scout built fire pit, rough and ready and very basic, but just perfect for trying out some of the recipes below…
So, with no kit whatsoever, there are some pretty fab recipes that you can cook over the camp fire.
Camp Fire Recipes
Loaf of white bread (slightly stale is OK!)
Jam – your choice of jam
Dusting of sugar (could add some cinnamon for added flavour)
- Make up a batter using the flour, egg and milk.
- Make up some triple decker jam sandwiches, crusts on or off are both fine, but I prefer mine crusts off! 🙂
- Cut them into quarters.
- Pop some oil in the frying pan over the fire. (Not a big flame fire, but where you’ve got some nice hot ash embers, so you need to have got your fire going well before you want to cook, usually about 45 mins).
- Dip the triple deckers into the batter, and then cook them in the hot oil in the frying pan, cooking each side until they are golden brown
Enjoy warm…. sprinkled with some sugar. Don’t look at them, just imagine they are real donuts and you will be surprised just how jam donut like they really do taste 🙂
For a Gluten free alternative just use Gluten free bread, it works just as well.
Toasting Marshmallows and Smores
Marshmallows are amazing to make, satisfying and just fab, so what I recommend is that you make your marshmallows ahead of time yourself, ready to toast on the fire. They are just a million times tastier than shop bought marshmallows.
Makes approx. 36
2 x 7g sachets powdered gelatine
450g/1lb caster sugar
2 tsp vanilla extract (or 1 tsp almond extract)
1 tbsp sunflower oil
50g/2oz icing sugar, plus extra for dredging
50g/2oz cornflour, plus extra for dredging
- Place the gelatine and 100ml/3½fl oz of cold water into a bowl. Set aside for 10 minutes, or until softened.
- Meanwhile, pour the sugar and 175ml/6fl oz of cold water into a heavy-based saucepan and bring to a rolling boil on a medium to high heat, stirring continuously, until the sugar dissolves.
- Reduce the heat to low and simmer the mixture gently for 15-20 minutes, until a sugar thermometer dipped into the mixture reads 113C/235F. (NB: At this temperature, the sugar syrup will have reached the soft-ball stage.) CAUTION: This mixture is extremely hot and can be dangerous. Do not leave unattended.
- As soon as the sugar syrup reaches the correct temperature, place the softened gelatine and water into the bowl of a food mixer and blend on its lowest setting. Gradually pour in the sugar syrup in a slow, steady stream, avoiding pouring the sugar syrup on the beaters as it may splash. Whisk continuously until all of the syrup has been fully incorporated in the mixture.
- Add the vanilla extract, then increase the blending speed and blend for 18-20 minutes, or until the mixture has thickened, cooled and is beginning to set.
- Meanwhile, grease a 20cm/8in square, deep-sided cake tin with some of the sunflower oil. Line the tin baking parchment and grease the paper with the remaining oil. Mix together the icing sugar and cornflour and dust the tin with a little of the mixture to evenly coat the base and sides. Reserve the remaining icing sugar and cornflour mixture for later.
- Pour the marshmallow mixture into the prepared tin and smooth the surface with a palette knife or spatula that has been dipped in boiling water. Dust the top of the marshmallows with a little more of the icing sugar and cornflour mixture, then cover the tin with cling film and set aside in a cool, dry place for 1-2 hours or overnight to set. (NB: Do not chill in the fridge.)
- Once the marshmallow mixture has set, turn out the marshmallow slab onto a clean work surface dusted with the remaining icing sugar and cornflour mixture. Peel off the parchment paper and cut the marshmallow into 36 cubes. Dredge the marshmallows in the icing sugar and cornflour mixture to coat, or coat one or more sides in the chopped nuts, flower petals or coloured sugar for decoration. Store in an airtight container in a cool, dry place for up to three weeks.
Now you have your marshmallows ready for toasting when you want, light that fire on a beautiful evening, have a BBQ, and then toast some of these wee babies. 🙂 Yum!
AND, if you want a properly scrummy desert, take it one step further and make some…..
Serves as many as you want, but allow at least four smores per person for a pudding, preferably five when using the minis, and two per person when using bigger digestive biscuits.
Chocolate digestive biscuits (minis if possible)
Marshmallows (pre-made homemade are best, but shop bought if you haven’t got time/it’s a last minute spur of the moment camp fire day)
- Skewer your marshmallows and toast them until dark golden brown over an open flame.
- While the marshmallows toast, warm up your digestive biscuits over the fire, chocolate side down so the chocolate just begins to melt.
- Pop a marshmallow between two mini chocolate digestives and let it cool for just a little bit (the sugar in the marshmallows does get super hot and there’s nothing worse than a burnt tongue!) If you are using the bigger chocolate digestives then two marshmallows is about right!
- Pop it into your mouth and enjoy a simply delicious taste sensation.
This has got to be one of the best ever camping puddings (there are a few others up there too though – and I promise we’ll cover those later!