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.