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Get Backpacker's Cookbook: A Practical Guide to Dining Out PDF

By Dave Coustick, Nick Nairn

A sensible rucksack merchandise for any hillwalker or camper who desires to do greater than easily open a boil-in-the-bag meal or a few powdered soup at the hill. a few a hundred recipes by means of Munro-bagger Dave Coustick express that it's attainable to devour hearty foodstuff with no need to hold plenty of elements or be wieghed down with cans and packets. worthy tricks on how one can use clean parts that could variety from fish to mushrooms and what apparatus is needed are incorporated. Recipes comprise: 7 pastas, bird & wild mushrooms, corned red meat hash, lamb with dill, omelettes, fish brownies, chilli with rice, risotto, saute potatoes, steak & onions, bananas in Grand Marnier, pancakes, peach tart and bananas with chocolate. Produced in a convenient structure, this e-book is an important addition to the hillwalker and hiker's backpack.

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FOUR CHEESE PASTA This is, I believe, a classic Italian recipe, but I came accross it in France while camping next to some Italians at the mountain village of La Berade in the Dauphiné Alps (Parc National des Ecrins). This is a great centre for walking, climbing and ski-touring and is sufficiently isolated to remain unspoilt. Generally the road in is closed during the winter months which helps to retain its character. 30g/1oz gruyère cheese 30g/1oz fontina (or edam) cheese 30g/1oz gorgonzola cheese 30g/1oz parmesan cheese 30g/1oz butter or margarine 75ml/3fl oz milk or cream 255g/9oz pasta bows or tubes Cook the pasta as decribed on page 34.

TUNA PASTA This is probably my most standard of main courses when camping and I have prepared this many times in Scotland, against the backdrop of a favourite Munro. One occasion that sticks in my memory was at Shiel Bridge in Wester Ross, where I had a beautiful view of the Five Sisters of Kintail from the campsite. I had just completed a long day traversing the South Cluanie Ridge and this dish was the ideal end to the day. 1 medium sized onion, peeled and chopped 1 clove garlic (optional), peeled and chopped 1 green pepper, seeded and chopped 1 x 200g/7oz tin tuna in brine (drained) 1 x 400g/14oz tin plum tomatoes 1 tsp dried herbs (tarragon or mixed) 2 spoons olive oil or margarine 255g/9oz pasta twists 30g/1oz parmesan (optional) Cook pasta as decribed on page 34.

A small grater. Always take a bottle opener and/or corkscrew, even if you have a Swiss army knife which serves as a good back-up. If I’m car camping I use a proper can opener, otherwise managing with the army knife. 2 CAMP COOKING It is worth putting together a box to carry a selection of the main staple ingredients in small quantities. Used 35mm film canisters make excellent containers for things such as salt, pepper and herbs, but remember to label them! Cooking oil needs to be in something secure such as the screw-top plastic bottles available from camping shops etc.

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Backpacker's Cookbook: A Practical Guide to Dining Out by Dave Coustick, Nick Nairn

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