CARROT AND PINEAPPLE CAKE

(Taken from the Dreampot website)
Boiling time on stove: 30 minutes
Cooking time in the DreamPot: 3 hours minimum
If cooking in a standard convection oven allow another 1/4 cup of liquid (pineapple juice)Ingredients: ½ cup vegetable oil
1 cup brown sugar
3 eggs (room temperature)
2 cups SR Flour
1 teaspoon bicarb soda
1 teaspoon cinnamon
1 cup grated carrot
¾ cup tinned crushed pineapple (well drained)
½ cup crushed walnuts Method: 1. Grease the large loaf pan with cooking spray and line the base with baking paper.
2. Place into a bowl oil, brown sugar, eggs and beat together until thick and combined.
3. Sift together the flour, soda and cinnamon. Pour oil, sugar and egg mixture into sifted flour, and stir to combine.
4. Mix through grated carrot, crushed pineapple and walnuts.
5. Spoon the mixture into the large loaf pan. Cover the large loaf pan with a piece of baking paper and then with alfoil. Secure with an elastic band.
6. Place 5 trivets (5 biscuit cutters or empty tuna cans) into the base of the large inner pot. Fill with hot water to cover in and around the trivets.
7. Place the large loaf pan onto the trivets and fill with hot water to come half way up the side of the loaf pan.
8. Bring to the boil on the stove. Cover with the stainless steel lid.
9. Once boiling reduce the heat checking occasionally to ensure that a gentle boil is maintained for 30 minutes.
10. Transfer into the DreamPot for the minimum cooking time.
11. Allow to stand for 10 minutes before removing the cake from the large loaf pan. When cooled, ice with cream cheese icing.

PINEAPPLE DATE SLICE

This slice recipe was given to me by a lovely lady Kaye who served it up on many occasions for afternoon tea.  Very seldom did she get to put any away.

Ingredients:
Slice:     2 cups SR Flour                             Topping:     400 g can crushed pineapple
             1/2 cup coconut                                                250 g dates (chopped)
             1 cup brown sugar                                            1/2 cup brown sugar
             175 gr butter (chopped)                                    1 tea orange rind (grated)
                                                                                      1 tab orange juice
                                                                                      4 tab coconut

Preheat oven (180'c (less 10' if fan forced)  Line a slice tray with baking paper.  Combine sifted flour, coconut and sugar in a bowl.  Rub in butter til mixture is crumbly.  Press half mixture into the lined slice tray.saving the rest for later.  Drain the pineapple and reserve 1/2 cup of syrup.
Combine 1/2 cup of syrup, dates, sugar, orange rind and juice in a medium saucepan.  Cook over low heat, stirring til mixture is thick.  Remove from heat, stir in the crushed pineapple and leave to cool.  Spread the filling over the base.  Sprinkle the remaining mixture from the base over the filling, then sprinkle with coconut.  Bake for 35 - 40 minutes.  Cool before cutting into squares.

BEEF RENDANG

This recipe is one from a fellow forumite "Jayco Gypsy"
Thanks Cathy

This is one of my favorite recipes. I have shared this elsewhere and thought some may enjoy it.
It can be cooked in a camp oven, pressure cooker, microwave or stovetop.
I haven’t tried this in a dreampot but I think it would be suitable.
Serve with rice, pappadums veggies of choice. Makes great pies if there is any left overs.

(Cathy suggests trying it in a Dream Pot - if you do remember to put about 1/4 less liquid as the evaporation process doesn't occur in a Dream Pot or other thermal cooker)

600grm Shin beef (I use gravy beef)
1 can coconut cream 425ml
1 large onion sliced
1 teaspoon sugar
1 ½ teaspoons salt optional
2 teaspoons lengkuas powder (this is commonly known as galangal redily available at asian shops, I dry it out in the oven and it lasts longer)2 teaspoons ground ginger
½ teaspoon ground cumin
4 cloves crushed garlic
5 dried chillies or powder to taste (I use ½ teaspoon chilli powder)
1 tablespoon ground coriander
2 tablespoons lemongrass (substitute 2 tablespoons lemon pepper)
Stock cube optional, add water if it becomes a little dry during cooking.
Combine all ingredients in a saucepan bring to boil. #
Reduce to simmer until cooked.
Make the day before for full flavour.

(If cooking in the dream pot follow directionsto # and then boil for about 5 minutes and transfer to the thermal cooker for about 3 hours.)

LEMONADE SCONES

I've seen this recipe around for some time and had forgotten about it.  Thanks to Xina on one of the forums I enter regularly it was bought back to me.

This recipe is from the About Seniors Newsletter.

Ingredients:- 3 cups SR Flour.
1 cup Cream.
1 cup Lemonade.


Method:- Preheat oven to 200 degrees.
Put all ingredients in a bowl and mix with a knife.
When the dough is ready the bowl will look clean and you will have a ball of very soft dough.
Gently flatten on a board and cut into suitable sizes.
Put onto a floured baking tray and paint tops with milk and egg wash.
Place in pre-heated oven for 15 mins.
Serve with butter or cream and home made fruit jam. Just delicious.

CHICKEN AND PASTA BAKE

Arriving in Rockhampton after a 4 hour drive to spend a couple of days with Tracy, I thought of a couple of options for dinner that night until she said she had it covered.  This is fast, inexpensive and easy to do in a few minutes.

500 grams of diced raw chicken thigh fillet
2 zucchini diced
1 cup red capsicum diced
1/2 cup chopped shallots
1 cup cauliflower or broccoli flowerettes
1 x 300gr pack sour cream and chives pasta sauce
1 1/2 cups water
3/4 cup milk
4 cups baby spinach leaves
1/2 cup grated cheese
2 tab parmesan cheese
handful of basil leaves torn
black pepper

Preheat oven to 190' and fry chicken til lightly browned.  Add zucchini, capsicum, shallots, cauli or broccoli, pasta mix, water, milk and pepper and cook for about 10 minutes.
Add spinach, pour into baking dish, sprinkle with grated cheese and parmesan cheese and bake for about 20 mins.  Scatter with basil leaves just before serving with a great tossed green salad.

GLUTEN FREE CHOCOLATE MUFFINS

200 grams dark chocolate
160 grams butter
5 eggs (seperated)
160 grams almond meal
160 grams castor sugar
1 tea orange zest
1 tea orange juice

Heat oven to 170'.  Melt chocolate and butter, cool, and stir in almond meal, sugar, egg and orange juice and zest.  In a clean dry glass or metal bowl whisk egg whites with remaining sugar and fold gently into mix.
Spoon into muffin trays lined with muffin papers and bake for about 35 minutes.

"Bran Brack" Fruit Cake

I was given this recipe by one of my dearest friends Sjaan who cooked it for one of our craft get-togethers. There is an option to change it and I tried both and like the one with the additions better.
Great when on the road as the ingredient list is small.

500 gr mixed fruit (home brand works well)

300 ml carton of iced coffee

1 cup self raising flour.  (If cooking this in a Dream Pot or other thermal cooker increase the flour to 1.25 cups.)
Soak the fruit in the coffee overnight, mix in sifted flour, line a loaf tin and bake for 1 hour in a very moderate oven.
The addition of 1 egg and 1/4 cup of rum or whiskey is a great idea and the cake is a little bit moister.

Damper (tried and true)

I got this recipe from someone on a forum I subscribe to they certainly recommend it and so do I

3 Cups of self raising flour,
1 1/2 teaspoons of salt,
4 ounces of butter,
1/2 a cup of water,
1/2 a cup of milk.

Mix well, add the water last, I have found that the mixture should not be too dry.

Spoon the mixture into a greased pie dish. Cut the the top of damper mixture with a sharp knife to a depth of about 1/2", I cut it into say 8 wedge pieces.

Pre heat the camp oven, I use a 12" dia one now with a trivet in the bottom so the pie dish is raised about 1/2" above the bottom of the camp oven.

I use an old electric fry pan as a base to put heat beads into and support the camp oven.

For the 12" oven I use 6 heat beads under & 18 on top.

Once the oven is quite hot, add the damper, it should take about 20 to 30 minutes to cook. Midway through the timing remove the lid of the oven & baste the top of the damper with some milk, this will help to brown the top of the damper.

After say 20 minutes place a cooking metal skewer into the thickest area of the damper, it should not be moist at all. Another way to check if the damper when cooked through is to tap the top of it with your knuckles, it should soild hollow.

CORIANDAR CHILI RED CLAW

This recipe was originally designed for prawns but I found it works as well if not better for redclaw.

12 green redclaw tails (nicer if you purge them first, freeze them to humanely kill them and cut in half while still frozen.  I found with shellfish they have a habit of coming round if defrosted.)
1 dess butter
2 shallots chopped
1/2 cup chopped coriandar leaves (leave a few to sprinkle on top)
1/4 tea chili paste (adjust to taste)
Grated rind of 1 lime.
Asian salad to serve.

Treat redclaw as above and de-vein them.  Put butter in pan (or wok) and when hot add shallots, coriandar, chili and lime rind and cook for about 2 minutes.
Add red claw tails and toss til tails are no longer transparent.  Now is the time to be naughty and add the cream.
Don't over cook this as the tails will go tough from too much cooking.
Serve on a bed of Asian greens and drizzle the sauce over the top.
To make this really decadent add about 1/2 cup of cream at the same time as you add the red claw and serve over rice.

Moist Carrot Cake

                              Dream                  Oven

                              Pot

                              ¾ cup                    1 ¼ cup                 Rice Bran Oil

                              1 cup                     1 ¼ cup                 Brown Sugar

                              1 ½ teas                2 teas                    Vanilla

                              1 teas                    1 ½ teas                Mixed Spice

                              3                              4                              Eggs

Beat til frothy

                              2 cups                   2 ½ cups               Self Raising Flour

                              2 cups                   2 cups                   Grated Carrot

                              ½ cup                    ½ cup                    Chopped Walnuts

Fold into liquid til thoroughly mixed and pour into pan.

Dream Pot:  Line and grease rectangle pan, cover with baking paper giving room for rising.  Place on small cans to lift pan off the bottom of the large inner pot.

Pour boiling water into pot to come about ½ way up the side of the pot.  Boil gently for 30 minutes, transfer to Dream Pot and leave to stand for at least 3 hours. (I leave mine overnight)

Pour out and serve either plain or with a light spread of butter.

Oven:  Pre heat oven to 170’ and bake for 50-60 minutes or until cooked.

Icing:  1/3 tub cream cheese, 1 ½ cups icing mixture sifted, 1 ½ teas lemon juice and milk to reach consistency if needed.

Yummy Banana Bread

    125 grams butter                                               
    1 cup castor sugar                                             
    2 eggs                                                         
    3-4 large bananas mashed                                       
    2 cups plain flour                                             
    1.5 teaspoons bi-carb soda                                     
    1 teaspoon baking powder                                       
    1/2 cup sour cream                                               
    1 cup walnuts chopped       
                                  
Prepare rectangle pan suitable for Dream Pot or similar by lining base with baking paper and having extra baking paper and string to seal on top.
Beat butter and sugar with electric mixer till light and creamy.  Beat in eggs one at a time.  Fold in banana using large spoon.  Sift flour, baking powder and baking soda into mixture, add sour cream and nuts, then gently fold till combined.  Set aside for 2 hours so baking soda can lighten density of mix and it darkens.  Spoon into pan and cover with 2 layers of baking paper and seal by tying with string or twine.  Place in Pot on top of small empty cans to keep off the base of the pot and pour boiling water into the pot til half way up the pan.  Boil gently for about 20 minutes and transfer to Dream Pot or similar and leave for a further 3 hours minimum.  Serve with butter.  Can be frozen but why would you.

Savoury Scones

3 cups S.R. Flour
50 gr Butter
3/4 cup Cheese
1/2 cup diced Ham
1 tab Dijon Mustard
1 1/2 cups Milk

Rub butter and flour, add cheese and ham and mustard and mix in milk.  Roll out and knead lightly til smooth, press out and cut into squares or use a scone cutter to be just a little bit fancy and bake between 180 - 190' 12-15 minutes til cooked.

Great Dip Base

3 Eggs
3tab Sugar
3 tab White Wine Vinegar
225 gr Cream Cheese
Pepper
Beat eggs, sugar and vinegar and cook in double saucepan til thick.  Cool.
Beat in cream cheese til smooth then add pepper.

Additions:
1.  1/2  red capsicum diced finely and 1 bunch shallots finely chopped
or
2.  1 bunch coriander 1 tea thai curry paste
or
3.  1 can drained chopped salmon and 1 tea chopped dill

Lamb and Haloumi Pizza

    2 trimmed  lamb steaks                                         
    1 tablespoon fresh lemon juice                                 
    2 teaspoons paprika                                            
    2 cloves garlic                                                
    2 tablespoons fresh oregano                                    
    Oil                                                            
    Pizza base                                                     
    1/4 cup pizza sauce                                            
    1/2 cup mozzarella cheese                                      
    1 small red capsicum                                                 
    200 grams haloumi cheese                                       
    1 large ripe tomato                                            
    200 grams greek style yogurt                                   
Preheat oven (Turbo or Baby Weber) to 240'C.  Combine lamb, lemon juice, paprike, garlic and half oregano in ceramic bowl.  Cover with glad wrap and set aside for 30 mins
Spread pizza sauce evenly over bases, sprinkle with mozzarella, scatter capsicum and haloumi. Place in oven for about 5 minutes. Meanwhile heat non stick frying pan over med heat, drain lamb and reserve marinade.  Add lamb to pan and cook for 3/4 mins.  Add reserved marinade and cook.  Sprinkle over pizza, drizzle with combined tomato and oregano seasoned with salt and pepper  Place pizzas back in oven for about 10 minutes,then place on serving platters, Dollop with yoghurt.
IDEAL FOR THE TURBO OVEN.

Basic Bolognaise Sauce and Spanish eggs in Bolognaise Sauce

    1 tablespoon oil                                               
    1 med onion                                                    
    1 clove garlic                                                 
    1 teaspoon dried oregano                                       
    500 grams mince                                                
    2 tablespoons tomato paste                                     
    1/2 cup red wine                                               
    400 grams can chopped tomatoes                                 
    1 cup beef stock base                                          
    1 teaspoon castor sugar                                         Heat oil, cook onion and garlic, add organo, add mince with a little water and cook stirring to break up mince for 8-10 mins.  Add tomato paste, add wine, tomato, stock and sugar.  Bring to boil for 10 minutes place in dream pot for 2 hours.  Season with salt and pepper,
ALTERNATIVES:
Spanish baked Eggs:  Add 1 tea cumin, 1/4 tea chili, 1 tea smoked paprika 3 cups bolognaise mix, 4 eggs, chopped chives.  Cook chili, add paprika and bolognaise and heat through.  Spread into greased baking dish.  Using a spoon, make 4 indentations in mix, crack 1 egg in each, season with salt and pepper, drizzle with a little oil and cheese and bake for 10-12 mins.  Sprinkle with chopped chives.

Sticky Lamb Shanks with Sweet Potato, Rosemary and Garlic

    100 milliliters oil                                            
    Salt and pepper                                                
    1 med carrot peeled and cut into chunks                        
    4 shallots peeled and halved                                   
    4 thyme sprigs                                                 
    1/2 cinnamon stick                                             
    2 potatoes peeled and cut into chunks                          
    90 grams pearl barley                                         
    1/12 tablespoon tomato paste                                   
    6 1/3 cups chicken stock                                       
    2 lamb shanks cut in half                                      
    2 sticks celery sliced                                         
    10 cloves garlic                                               
    3 sprigs rosemary                                              
    1 medium sweet potato peeled and cut into chunks               
    1/4 teaspoon chili paste                                       
    2 tablespoons honey                                            
    Crusty Bread to Serve                                          
Preheat oven to 170'.  Heat oil in heavy based pan and add lamb and brown all over.  Season with salt and pepper, remove and set aside in greased Dream Pot or similar.
Place pan on medium heat, add Celery, carrot, shallot, garlic, thyme, rosemary and cinnamon and cook, stirring for 15 minutes. Add to pot and add Remaining vegetables, barley, chilli, tomato paste, honey.  Pour chicken stock into pan to absorb juices bring to boil and add to pot. 
Bring to simmer and cook for about 10 minutes on slow simmer, transfer to Dream Pot and leave for approx 4 hours.
Serve with crusty bread and a big stick to fight off the neighbours when you lift the lid.