Dessert - Entertaining - Salads - Travel

3 Camping Recipes + An Adventure in Jervis Bay

October 20, 2015

This is the second of three entries into the #fordthinking challenge for Kidspot’s #voicesof2015

Greek Chickpea Salad in a Jar

What are the chances that if you sent out a text to your BFF’s right now, asking them to go camping next weekend, that they’d be all free? Slim to none?

Well, my ladies made my day last week when exactly that happened. I sent that message and all three replies were: YES.

It was going to be the first time I had ever camped in my adult life, so it had to be somewhere good. We chose Jervis Bay because we are South Coast obsessed, and we studied the weather closely all week.

Saturday came and the showers looked like they were going to hold off {spoiler: they didn’t}. We packed up the Ford Everest Titanium (remember, the one I am driving around for 6 weeks!) with as much camping gear one car could hold. Honestly, the thing is HUGE but we were full to the brim.

We had to sacrifice the “good” camping chairs and the trestle table, only just narrowly avoiding having to cut back on the wine. Don’t worry, our trashed up trail mix of chocolate covered pretzels, dried apricots and salty, roasted pepitas made the cut. Phew.

3 Camping Recipes + An Adventure in Jervis Bay

The drive to Jervis Bay is about 2.5 hours south of Sydney. Most of that drive is on the highway which was a cinch because the Everest automatically stays in it’s lane. Crazy good, right?

I also want to give a little shout out to the glorious orange dot on the side mirrors of the Everest that kept us safe for the entire drive. Get this, the car can detect when there’s another car in your blind spot and a orange light illuminates in your side mirror. You can see it in action in the video below along with some other snippets of the weekend!

We arrived at Booderee National Park where we were staying for $66.00 a night for a drive-in site. The park has three camping sites and we chose the beautiful Green Patch. The weather was a bit overcast, but ordinarily Green Patch beach would have had white sand and turquoise water, like all beaches in the Jervis Bay area. This STILL surprises me, even though I’ve been going there for probably five years.

3 Camping Recipes + An Adventure in Jervis Bay-10

3 Camping Recipes + An Adventure in Jervis Bay-48

After we set up, the focus quickly turned to food. Like all good camping trips times, a cheeseboard is an essential. Don’t even bother inviting my friends or me over if there is not an array of cheese and quince paste involved. I made thyme olive oil crackers and a simple beetroot dip for the spread. I know you might think that making crackers is a bit OTT, but I slept on a damn camping mattress, I deserve it. We added some cheese and fruit and laughed for the following two hours.

Thyme Olive Oil Crackers + Beetroot Dip

Thyme and Olive Oil Crackers + Beetroot DipThyme Olive Oil Crackers + Beetroot Dip

Dinner time approached quickly after the cheeseboard and a lie on the beach. We grilled some salmon, asparagus and mushrooms and ate it with Sophie’s delicious Rice Salad and a Greek Chickpea Salad in a Jar. Salad in a jar is a revelation for camping/picnics/life. 

Greek Chickpea Salad in a Jar

Greek Chickpea Salad in a Jar

 

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Camping is obviously not complete without two things: marshmallows, and annoying backpackers that are SO LOUD until 5am. Both of these graced our presence. Shiraz marshmallows, to be exact. We, of course toasted them on a stick from the bush and scoffed them down whilst drinking Shiraz. Heaven.

Shiraz Marshmallows

Shiraz Marshmallows

Shiraz Marshmallows

If camping is not your thing, you should still definitely get to Jervis Bay. On your way, stop at any of the Shoalhaven wineries. Stay at the Paperbark Camp and eat at Gunyah. You have to visit Hyams Beach and have breakfast at The Hyams Beach Cafe. Go bush walking or kayaking. Booderee National Park even have a bird watching app. On your way home, call into Berry. We did just that and it was the best way to end our camping adventure.


 Thyme Olive Oil Crackers + Beetroot Dip
{Crackers adapted from Yottam Ottolenghi}

For the crackers

Ingredients

125g plain flour
3 tsp olive oil
60mL water
1/2 tsp baking powder
1/2 tsp paprika
1 tsp fresh thyme leaves
sea salt flakes and olive oil for topping

Method

1.Preheat the oven to 200 degrees Celsius and combine all ingredients except the salt flakes and extra oil in a bowl to form a dough.
2. Divide the dough into 6 and roll out to about 1mm thin crackers.
3. Bake in the oven on a lined tray for 10 minutes or until brown and crisp.

For the Beetroot Dip

Ingredients

1 can beetroots
3 tbsp sour cream
1 2 sprigs of thyme, leaves removed

Method

1.Place all ingredients in a blender and blend until smooth.


 Shiraz Marshmallows

Ingredients

1 1/2 cups of white sugar
2 tablespoons of gelatin
1 teaspoon of vanilla extract
1/4 cup Shiraz {or any wine!}
½ cup of snow sugar {see note}

Method

1.Place the sugar, wine and 1/4 cup of hot water into a saucepan and bring to a simmer on a medium heat.
2. While that’s happening, place the gelatin in a glass jug or bowl and add 1/2 cup of cold water, while beating with a fork. It will thicken into a jelly.
3. Once the sugar has dissolved, add the gelatin mix and continue to simmer until the gelatin has dissolved and the mixture is clear.
4. Remove from the heat and add the vanilla and the spices and mix well.
5. Transfer the mix to the bowl of an electric mixer and beat using the whisk attachment until thick, white and fluffy. This will be about 10 minutes.
6. While the marshmallows are being beaten, line a 20 x 40cm tray with baking paper, then spray or brush it with oil.
7. Transfer the marshmallow mix to the greased tray and smooth with a spatula then place in the fridge to set.
8. Once set, about an hour or so later. Cut the marshmallows with a wet knife and toss in the snow sugar.

Snow sugar is a sugar that has had vegetable fats added to prevent it from melting. You can substitute with icing sugar mixture or icing sugar mixed with corn flour, but it will definitely dissolve within an hour. (I bought mine here)


Greek Salad in a Jar

Ingredients

1 can chickpeas
1 cucumber
handful of cherry tomatoes
1/2 red onion, finely slices
100g danish feta
1/2 cup kalamata olives
2 tbsp olive oil
Juice of a lemon
1 tsp each of dried thyme and oregano
Salt and pepper

Method

1. Place the olive oil, lemon juice, salt, pepper and herbs in the bottom of a 1 litre jar.
2. Layer the salad with the chickpeas first, following with the other ingredients. 3. Pour in a bowl to serve.


Want to know more about the #fordthinking competition? Click here. I can win a Ford for a year plus some other super sweet things. But don’t worry, all words are still my own. Thank you Ford and Kidspot for helping me create great content.


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Tell me, where do you go camping? What do you eat?

17 thoughts on “3 Camping Recipes + An Adventure in Jervis Bay

  1. merilyn

    sounds like you had an ab/fab time erin!
    the food looks amazing and what a good organized girl you were!
    it takes a bit to go camping!
    I vowed and declared no more! after our last one a few years ago!
    blowing those coffin bay oysters off the rocks hun! yes coffin bay was where we went!
    extremely pretty though! … and the oysters were the best fresh bounty!
    have a good one! love m:)X

    Reply
  2. Sneh | Cook Republic

    Jervis Bay is on my bucket list. That beach looks beautiful. Wow, cars are getting more and more sophisticated. Won’t be long before they start flying (I hope its in my lifetime lol). You did great with the food! Looks delish. How was the sleeping experience? We’ve been camping at Cattai 4 years in a row and in our 2nd year we bought self-inflatable memory foam mattresses because after our first trip my back was wrecked lol. x

    Reply
    1. erinmadethis Post author

      Sneh, you will love it. It’s one of my favourite places EVER!

      I am still dreaming about the food haha. Sleeping was not too bad. I borrowed one of those to sleep on, too. It was SO BIG! even all packed up. We realised after the car had a power point and we could have bought blow ups!

      Reply
  3. Linda

    I am definitely making those marshmallows for our next camping trip! We head North every year. Tell me more about the salad in a jar concept?! How long do they keep? (We have an awesome esky that may as well be a fridge).

    Reply
    1. erinmadethis Post author

      You will love them Linda!

      So salad in a jar- ingredients that are more robust at the bottom i.e. beans, quinoa, pasta etc. They sit in the dressing.

      After that layer other ingredients. Leaves or nuts at the top. Depending on the ingredients, they should last 3-4 days. If there is cheese or rice or pasta {they’re a bit more vulnerable} maybe 2-3.

      Pinterest will give you so many ideas. So great for camping!

      Reply
  4. Noha @Matters of the Belly

    Erin, i just loved reading this post! Looks like you ladies had a wonderful time (save for the annoying backbackers. Ugh) and the food looks absolutely scrumptious! Jervis bay is on the list of top places we want to visit this summer, i hear the beaches there are just gorgeous! I’ve never been camptong though and feel totally intomidated by the idea haha (how do u plan everything??), but it looks like tons of fun xx

    Reply
    1. erinmadethis Post author

      Thank you Noha! You must get there- it is so worth it. The beaches are incredible! I think you DON’T plan when you camp. Just go with it! xx

      Reply
  5. Nicole - Champagne and Chips

    Shiraz marshmallows!! OMG.

    I could write more about how brilliant I think those marshmallows sound but instead I will say that it is an absolute miracle your BFFs were free. My group of 4 have just locked in a weekend in January to go away together to a beach shack. January. The last time we did this was last January!

    That car sounds mighty clever too.

    Reply
    1. erinmadethis Post author

      How amazing are they? We do see each other lots, but what are the chances. GIRLZ TRIPS ARE THE BEST! x

      Reply
  6. Pingback: Kipfler, Mozzarella and Asparagus Salad with Basil Vinaigrette - erin made this

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