Download e-book for kindle: Camping Recipes: Foil Packet Cooking by Bonnie Scott

By Bonnie Scott

Dossier dimension: 810 KB
Print size: one hundred ninety pages
Simultaneous machine utilization: Unlimited
Sold via: Amazon electronic prone, Inc.
Language: English
ASIN: B00DV5UKMY
Text-to-Speech: Enabled
X-Ray: Enabled
Lending: Enabled

With a hundred foil packet recipes for campfires and grills, you'll be ready to serve every thing from breakfasts, lunches, dinners, snacks or even truffles without fuss and no messy cleanup.

Camping is all approximately taking it effortless and having fun with the outside, family and friends. With foil packet cooking, you're unfastened to pursue all of the joys of tenting and ignore clean-up responsibility. So start growing flavorful and fuss-free food that would maintain your loved ones chuffed and reduce your workload.

Foil Packet Recipes include:

Breakfasts
Desserts
Snacks
Chicken
Fish
Beef
Pork
Vegetables

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Additional resources for Camping Recipes: Foil Packet Cooking

Sample text

Coat the apple well, as this will prevent discolouring. 2 Add the celery, mayonnaise, and season to taste with salt and pepper. Mix well, then cover and chill. 3 Remove the salad from the refrigerator, stir in the walnuts, sprinkle with the chives, and serve. serves 4 prep 20 mins, plus chilling 52 FRESH AND LIGHT Grilled halibut with green sauce A fresh-tasting dish that is easy to prepare and cooks in minutes. INGREDIENTS 6 chunky halibut fillets, about 140g (5oz) each 1 tbsp olive oil salt and freshly ground black pepper lemon wedges, to serve For the green sauce 45g (11⁄2oz) mixed herbs, such as parsley, chives, mint, tarragon, and chervil 2 garlic cloves 8 tbsp olive oil 1 tbsp tarragon vinegar salt and freshly ground black pepper pinch of caster sugar METHOD 1 Place all the ingredients for the sauce in a food processor, process until smooth, and season to taste with salt and pepper, and the pinch of caster sugar.

Reduce the heat to medium, add the eggs, and boil gently for no more than 2 minutes. Drain and rinse with cold water. 3 Crack open the eggs, scoop on to the lettuce, and toss. Shake the dressing again, then add to the salad, and toss again. Sprinkle with the Parmesan and serve at once. GOOD WITH All barbecued meats. It is especially good served with chunks of French bread. PREPARE AHEAD The dressing can be made in advance; keep chilled in an airtight container for up to 1 week. serves 6 prep 10 mins r cook 2 mins 46 FRESH AND LIGHT Crab salad Crab works really well with fruity flavours; this is a lovely summer dish.

Slide on to a plate, and serve immediately. GOOD WITH A fresh, mixed leaf salad. serves 1 prep 2 mins r cook 1 min 41 FRESH AND LIGHT Leaf-wrapped Asian sole Steaming fish ensures the flavours are retained. Here, ginger and soy sauce add intensity. INGREDIENTS 4 sole fillets, about 175g (6oz) each 4 tsp lemon juice 4 tsp soy sauce 2 tsp grated fresh root ginger sesame oil, for drizzling 16–20 large pak choi leaves, tough stalks removed METHOD 1 Drizzle each sole fillet with 1 tsp lemon juice, 1 tsp soy sauce, 1⁄2 tsp ginger, and a light, even drizzle of sesame oil.

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Camping Recipes: Foil Packet Cooking by Bonnie Scott


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