# CUCC's Austria expeditions

# 2004 Expo Recipes

The following recipes, based on some older Expo dishes devised by Olly Betts, have been kindly provided by Earl Merson, and were used in the preparation of 2004's top camp food, which was widely regarded as the best for many years. They are reproduced here in the hope that future generations of cavers can enjoy the true delight that can only be attained by emerging after a hard trip to the tantalising smell and taste of Cheesy Mushroom Noodles.

## Daal for 2 people

#### Carbohydrate:

- 250g quick cook rice

#### Veg:

- 16g dried onion
- 84g dried red lentils
- 24g dried mixed vegetables

#### Sauce:

- 120ml dry curry sauce powder (Bachelors?)

## Chilli for 2 people

#### Carbohydrate:

- 250g quick cook rice

#### Veg:

- 12g dried onion
- 12g dried red lentils
- 20g dried TVP mince
- 5g dried mixed vegetables

#### Sauce: (can be mixed together and divided if making many portions)

- 15ml Maggi mushroom soup mix
- 12g cornflour
- 13g Bachelors bolognaise mix
- 2.5ml salt (1/2 tsp)
- 0.125ml new chilli powder (1/40th tsp) (depends on the strength of the chilli: Olly used ~2ml for 2 people with old chilli)

## Bolognaise for 2 people

#### Carbohydrate:

- 250g quick cook pasta

#### Veg:

- 20g dried onion
- 12g dried red lentils
- 50g dried TVP mince
- 12g dried mixed vegetables

#### Sauce:

- 24g Bachelors bolognaise mix (about 3tbsp)

## Curry for 2 people

#### Carbohydrate:

- 250g quick cook rice

#### Veg:

- 20g dried onion
- 12g dried red lentils
- 40g dried TVP mince
- 12g dried mixed vegetables

#### Sauce:

- 70ml dry curry sauce powder (Bachelors?)

## Cheesy Veggie TVP thing (misnamed Risotto...) for 2 people

#### Carbohydrate:

- 250g quick cook pasta

#### Veg:

- 20g dried onion
- 12g dried red lentils
- 40g dried TVP mince
- 12g dried mixed vegetables

#### Sauce:

- 60ml cheese sauce powder
- 60ml thick vegetable soup powder

## Macaroni Cheese for 1 person

#### Carbohydrate:

- 125g quick cook pasta

#### Sauce:

- 50g cheese sauce powder
- 10g dried grated parmesan
- 1.5ml salt (1/10tbsp)
- 0.5ml coarse ground black pepper (1/20 tsp)

(I mixed the sauce in batches of 20 portions, then divided into 20 by weight)

## Cheesy Mushroom Nooles for 1 person

#### Carbohydrate:

- 125g noodles

#### Sauce:

- 32g cheese sauce powder
- 13.2g mushroom soup powder
- 1.25ml salt (1/4tsp)
- 0.1ml coarse ground black pepper (1/48 tsp)
- 0.05ml cayenne pepper (1/96 tsp)

(I mixed the sauce in batches of 24 portions, then divided into 24 by weight)

## Tips

- Get a proper set of tsp, tbsp & cup measures and electronic scales.
- First weigh your mixing bowl while it is empty, so you can work out how much is in it.
- Most stuff is meaured by weight directly into bags, except the powders which are largely by volume. Don't be tempted to mix piles of mince with lentils and/or powders, as the smaller things settle to the bottom. Onion & mixed veg can be mixed & weighed together, as the don't seem to separate significantly.
- Try your first meals in case you have particulalry strong, bland, salty, etc. ingredients.
- Bag the sauce, veg & carbohydrate in ther own respective bags. Nest the sauce bag in the veg bag in the carbohydrate bag.
- Don't use wire ties (they puncture the bags): just knot the bags. Make sure the whole rim of the bag is outside the knot.
- Supply a big jar of dried mushrooms, some small pots of coarse ground black pepper and plastic salt pots for people to season their food: most of the meals are mild, and those with stronger tastes can add extra.

## Notes

- The Chilli seems a bit low on veg compared to the others, though I didn't spot this causing a problem.
- Beware of non-linear scales: 1.2kg of probably mix won't weigh out as 20 lots of 60g (I measured 20 lots of 56g!)
- Salt is hygroscopic and will get damp and clog if open. You need a small *plastic* pot with a *closeable spout* (a ring of small holes will just let damp in and clog up). You may well need to search for such a product.

## Flapjack

In order of melting & mixing:

- 500g Stork margarine
- 500g Billingtons dark brown molasses sugar
- 4 large swirled desert spoons Tate & Lyle golden syrup
- 1/2 tsp salt
- 250g Tesco value mixed dried fruit
- 1kg Tesco value oats

Pressed and smoothed into two A4 trays lined with baking parchment, and baked at 150 degrees Centigrade in a fan oven (175 if no fan?) until (approximately) just the edges and rasins turn darker (i.e. about the time it takes to mix the next batch...)

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