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162 lines
5.9 KiB
HTML
Executable File
<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd">
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<html>
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<head>
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<meta http-equiv="Content-Type" content="text/html; charset=iso-8859-1" />
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<title>CUCC's Austria expeditions</title>
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<link rel="stylesheet" type="text/css" href="../../css/main2.css" />
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</head>
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<body>
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<h1>2004 Expo Recipes</h1>
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<p style="font-style: italic">The following recipes, based on some older Expo
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dishes devised by <a href="http://www.survex.com/~olly/recipes.html">Olly
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Betts</a>, have been kindly provided by Earl Merson, and were used in the
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preparation of 2004's top camp food, which was widely regarded as the best for
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many years. They are reproduced here in the hope that future generations of
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cavers can enjoy the true delight that can only be attained by emerging after a
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hard trip to the tantalising smell and taste of Cheesy Mushroom Noodles.</p>
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<h2>Daal for 2 people</h2>
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<h4>Carbohydrate:</h4>
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<ul><li>250g quick cook rice</li></ul>
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<h4>Veg:</h4>
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<ul><li>16g dried onion</li>
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<li>84g dried red lentils</li>
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<li>24g dried mixed vegetables</li></ul>
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<h4>Sauce:</h4>
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<ul><li>120ml dry curry sauce powder (Bachelors?)</li></ul>
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<h2>Chilli for 2 people</h2>
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<h4> Carbohydrate:</h4>
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<ul><li>250g quick cook rice</li></ul>
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<h4> Veg:</h4>
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<ul><li>12g dried onion</li>
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<li>12g dried red lentils</li>
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<li>20g dried TVP mince</li>
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<li>5g dried mixed vegetables</li></ul>
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<h4> Sauce: (can be mixed together and divided if making many portions)</h4>
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<ul><li>15ml Maggi mushroom soup mix</li>
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<li>12g cornflour</li>
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<li>13g Bachelors bolognaise mix</li>
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<li>2.5ml salt (1/2 tsp)</li>
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<li>0.125ml new chilli powder (1/40th tsp) (depends on the strength of
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the chilli: Olly used ~2ml for 2 people with old chilli)</li></ul>
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<h2>Bolognaise for 2 people</h2>
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<h4> Carbohydrate:</h4>
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<ul><li>250g quick cook pasta</li></ul>
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<h4>Veg:</h4>
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<ul><li>20g dried onion</li>
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<li>12g dried red lentils</li>
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<li>50g dried TVP mince</li>
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<li>12g dried mixed vegetables</li></ul>
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<h4>Sauce:</h4>
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<ul><li>24g Bachelors bolognaise mix (about 3tbsp)</li>
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</ul>
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<h2>Curry for 2 people</h2>
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<h4>Carbohydrate:</h4>
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<ul><li>250g quick cook rice</li></ul>
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<h4>Veg:</h4>
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<ul><li>20g dried onion</li>
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<li>12g dried red lentils</li>
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<li>40g dried TVP mince</li>
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<li>12g dried mixed vegetables</li></ul>
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<h4>Sauce:</h4>
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<ul><li>70ml dry curry sauce powder (Bachelors?)</li></ul>
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<h2>Cheesy Veggie TVP thing (misnamed Risotto...) for 2 people</h2>
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<h4>Carbohydrate:</h4>
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<ul><li>250g quick cook pasta</li></ul>
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<h4>Veg:</h4>
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<ul><li>20g dried onion</li>
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<li>12g dried red lentils</li>
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<li>40g dried TVP mince</li>
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<li>12g dried mixed vegetables</li></ul>
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<h4>Sauce:</h4>
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<ul><li>60ml cheese sauce powder</li>
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<li>60ml thick vegetable soup powder</li></ul>
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<h2>Macaroni Cheese for 1 person</h2>
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<h4>Carbohydrate:</h4>
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<ul><li>125g quick cook pasta</li></ul>
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<h4>Sauce:</h4>
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<ul><li>50g cheese sauce powder</li>
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<li>10g dried grated parmesan</li>
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<li>1.5ml salt (1/10tbsp)</li>
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<li>0.5ml coarse ground black pepper (1/20 tsp)</li></ul>
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<p>(I mixed the sauce in batches of 20 portions, then divided into 20 by
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weight)</p>
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<h2>Cheesy Mushroom Noodles for 1 person</h2>
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<h4>Carbohydrate:</h4>
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<ul><li>125g noodles</li></ul>
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<h4>Sauce:</h4>
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<ul><li>32g cheese sauce powder</li>
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<li>13.2g mushroom soup powder</li>
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<li>1.25ml salt (1/4tsp)</li>
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<li>0.1ml coarse ground black pepper (1/48 tsp)</li>
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<li>0.05ml cayenne pepper (1/96 tsp)</li></ul>
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<p>(I mixed the sauce in batches of 24 portions, then divided into 24 by weight)</p>
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<h2>Tips</h2>
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<ul>
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<li>Get a proper set of tsp, tbsp & cup measures and electronic scales.</li>
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<li>First weigh your mixing bowl while it is empty, so you can work out how much
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is in it.</li>
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<li>Most stuff is meaured by weight directly into bags, except the powders which
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are largely by volume. Don't be tempted to mix piles of mince with lentils
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and/or powders, as the smaller things settle to the bottom. Onion & mixed
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veg can be mixed & weighed together, as they don't seem to separate
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significantly.</li>
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<li>Try your first meals in case you have particularly strong, bland, salty,
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etc. ingredients.</li>
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<li>Bag the sauce, veg & carbohydrate in ther own respective bags. Nest the
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sauce bag in the veg bag in the carbohydrate bag.</li>
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<li>Don't use wire ties (they puncture the bags): just knot the bags. Make sure
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the whole rim of the bag is outside the knot.</li>
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<li>Supply a big jar of dried mushrooms, some small pots of coarse ground black
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pepper and plastic salt pots for people to season their food: most of the
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meals are mild, and those with stronger tastes can add extra.</li>
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</ul>
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<h2>Notes</h2>
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<ul>
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<li>The Chilli seems a bit low on veg compared to the others, though I didn't
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spot this causing a problem.</li>
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<li>Beware of non-linear scales: 1.2kg of probably mix won't weigh out as 20
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lots of 60g (I measured 20 lots of 56g!)</li>
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<li>Salt is hygroscopic and will get damp and clog if open. You need a small
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*plastic* pot with a *closeable spout* (a ring of small holes will just let
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damp in and clog up). You may well need to search for such a product.</li>
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</ul>
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<h2>Flapjack</h2>
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<p>In order of melting & mixing:</p>
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<ul>
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<li>500g Stork margarine</li>
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<li>500g Billingtons dark brown molasses sugar</li>
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<li>4 large swirled desert spoons Tate & Lyle golden syrup</li>
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<li>1/2 tsp salt</li>
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<li>250g Tesco value mixed dried fruit</li>
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<li>1kg Tesco value oats</li>
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</ul>
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<p>Pressed and smoothed into two A4 trays lined with baking parchment, and
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baked at 150 degrees Centigrade in a fan oven (175 if no fan?) until
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(approximately) just the edges and rasins turn darker (i.e. about the time
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it takes to mix the next batch...)</p>
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<hr />
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<!-- LINKS -->
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<ul id="links">
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<li><a href="index.html">Back to 2004 Index</a> </li>
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<li><a href="../../pubs.htm">Index</a> to all publications</li>
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<li><a href="../../index.htm">Back to Expeditions intro page</a></li>
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<li><a href="../../../index.htm">CUCC Home Page</a></li>
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</ul>
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