Feel-good Meals

Sonya Muhlsimmer

The days are cool and the nights are cold, but the days are getting longer, with more hope of settled weather. This is a perfect time for cross-country skiing and bushwalking. I have many trips planned for overnight bushwalks, canyoning (the dry ones, the water will be too cold otherwise!) and cross-country skiing. Hopefully this year I will make it up to Mt Jagungal, depending on the snow, or ice at the top. But I am certainly looking forward to the challenge. I will revisit my favourite huts such as Valentines Hut, Mawsons Hut, Horse Camp Hut and the famous Schlink Hilton. Anyway, here are two feel-good recipes that will keep you going and keep you in good spirits in whatever outdoor activity you choose over these magical months.

Slot Canyon, Bungonia National Park, NSW. All the cold water made manoeuvring through the boulders an interesting challenge. Last time I was here it was dry.

72 | BWA August 2016

This dish took me quite some time to get it right. I tried many variations, and had some epic fails. One variation worked quite well at home, but out on the trail it did not work at all and my meal was awful. I had to eat it as I was on rations but it left me with a dull mood for the rest of the night. Finally I got the recipe right. I believe there is something about food that can either make or break a mood. A really tasty meal can be so uplifting to your spirits, or a bland meal can make you feel, well um, bland I guess. Pasta carb is based on egg, cheese, bacon and pasta but you do not need to take fresh eggs: they can break and go through your rucksack. Instead, use powdered eggs which are available at supermarkets. Also you can get this really yummy stuff available from Asian shops called pork floss - light, fluffy and super tasty. It reminds me of fairy floss but it is made from pork. It works a treat in this recipe, and after this meal you will be feeling great.

At home preparationLabel the bags and place all ingredients into the allocated bags. Copy or print out Method at camp and keep together with the bags.

Method in campIn a pot boil 2 cups of water, add the contents of Bag 1 (pasta mix) and cook for about 6 to 12 minutes (depending on the cooking time of the pasta. Try to get the quick 5 to 6 minute cooking time pasta, saves on fuel). Whilst the pasta is boiling, in a bowl add the contents of Bag 2 (sauce mix). Slowly pour in about ½ cup of water over the sauce mix stirring constantly to make a paste. When the pasta is ready add the sauce mix and the contents of Bag 3 (herb mix) to the pasta, stir through. Cook for about 2 minutes stirring constantly until the sauce thickens.

Bag 1 (pasta mix)

Bag 2 (sauce mix)

Bag 3 (herb mix)

Water½ cup for preparation2 cups for cookingVegetarian option - Bag 1

BWA August 2016 | 73

On multi-day hikes I never take fresh fruit as it weighs me down too much, but this apple crumble recipe is a way to have a bit of a fruit intake on longer trips, and an indulgence at the same time. Now, who doesn’t like apple crumble? The sweet golden crunch of the crumble topping, with the soft, sweet tasty apples, and just a hint of cinnamon, yum! Talking about it is making me hungry. What about serving it with a bit of custard? Especially after a hard day out on the trails, wherever you are, how good would that be? This apple crumble is so easy to make, and it is a sweet way to finish the day whilst getting your fruit quota in. By the way, did you know that the apple crumble originated in Britain during the World War Two due to food rations? The ingredients were unavailable to make pie bases, so they got creative and came up with this. Not bad I say!

At home preparationChop the mixed peel as fine as you can. Chop apple pieces up into small chunks. Label the bags and place all ingredients into the allocated bags and container. Copy or print out Method at camp and keep together with the bags.

Method at campIn a pot, add the contents of Bag 1 (apple mix) then add ½ cup of water, soak for about 5 minutes. Place the pot on the stove and cook over a low heat for 2 to 3 minutes until all the water has evaporated. Take off the heat, add the ghee, then add the contents of Bag 2 (oat mix), stir through and place back on the heat. Cook for 2 to 3 minutes, stirring constantly until the crumble starts to brown and crisp up. Serve.

Bag 1 (apple mix)

Bag 2 (oat mix)

Container

Water - ½ cup