SAMPLE MENU (Leo Manders)

 

 

BREAKFAST per serving

2 x Sachets Uncle Tobys Oats from 350g 10 sachet variety pack.

  • Add good amount of milk powder to taste.
  • Pour boiling water over oats on plate with milk powder added and mix on plate.

Notes

  • No cooking required. Lots of different flavours available to add variety for multi day trips.
  • On base camps or road end accommodation, add yoghurt and fruit seasonal or tinned to the oats.

LUNCH per serving

Overnight trips (no more than 3 lunches, usually 2 lunches) pre made at home sandwiches from bread.

  • Per lunch: Three to four slices with range of fillings to suit taste. Packed in sealable mini plastic bags. ( NB: Women will probably eat less)
  • Additional cake, danish pastry, piece fresh fruit.
  • Multi day trips: Water crackers with sliced salami, cheese slices, vegemite for extra taste.
  • Chocolate biscuits. Additional chocolate bars and scroggin mix for snacks.

DINNER (servings for 4 persons)

 

Soups: Continental or Maggi cup of soups 1 sachet per person prepared with boiling water in cups (a great first course while main dinner is being prepared. Variety of flavours available, e.g. pumpkin and tomato are popular flavours.

 

 

Meal 1:

  • 1 x Back Country Cuisine 160g Beef Mince.
  • Half 100g pkt Continental Surprise mixed vegetables.
  • Half 50g pkt dried instant onions.
  • 1 x 47g pkt Maggi Beef stroganoff mix.
  • 1 x 29g pkt Maggi French onion soup mix.
  • 200g pkt potato flakes.

 

Method

  1. Mix all ingredients except the potato flakes
  2. Boil and then simmer.
  3. Boil water in separate billy, add the potato flakes. Use plenty of milk powder and butter, and add salt and pepper to taste.

Meal 2:

  1. 1 x Back Country Cuisine 160g Beef Mince.
  2. Half 100g pkt Continental Surprise mixed vegetables.
  3. Half 50g pkt dried instant onions.
  4. 1 x 30g pkt Maggi Italian Mince and Vegetables mix.
  5. 1 x 45g pkt Maggi Rich Tomato soup mix.
  6. 1 x 130g family pack Continental Alfredo Pasta and sauce.

Method

  1. Mix all ingredients together
  2. Boil and then simmer.
  3. Make up the pasta, add milk powder and butter to the mixture.

Meal 3:

  • 1 x Back Country Cuisine 160g Beef Mince.
  • Half 100g pkt Continental Surprise mixed vegetables.
  • Half 50g pkt dried instant onions.
  • 1 x 25g pkt Maggi Butter Chicken mix.
  • 1 x 32g pkt Maggi Chicken and Mushroom soup mix.
  • 1 x 200g Diamond Rice Risotto Chinese flavour.

Method

  1. Mix all ingredients.
  2. Boil and then simmer.

DESSERTS (Servings for 4 persons)

For example: Either 2 x 95g Greggs Loopy Lime Cold Water jelly, or 2 x 70g Greggs Butterscotch Instant pudding with milk powder, or 2 x 34g Weight Watchers Vanilla flavoured custard.

Make up the desserts according instructions on packets. For all these desserts prepare by boiling for 10 minutes when first preparing dinner then letting cool dried fruit mix. Varieties of dried fruit are available.

Notes

  • Read the instructions on the packets and check whether the mixture needs cold water or hot water.
  • If you have vegetarians, cook the beef mince in another billy and serve separately.

Chef’s Notes

  • All these meals are easy to prepare, and light to carry. The 3 course dinners cost around $6.00 (in 2012) per person per night.