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SAMPLE MENU (Leo Manders)

 

 

BREAKFAST per serving

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

Notes

LUNCH per serving

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

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:

 

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:

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

Chef’s Notes