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Poll
Poll closed Question: Time to vote
*** This poll has now closed ***


Bonnie - Coconut Custard Pie    
  9 (23.1%)
LogFire - Apple Pie    
  2 (5.1%)
Derek - Blackberry Pie    
  11 (28.2%)
Bonnie - Easy Mixed Berry Tarts    
  1 (2.6%)
Gromet - Lemon & Lime Pie    
  7 (17.9%)
jclures - Apple & Cherry Pie    
  2 (5.1%)
LogFire - Lemon Meringue Tart    
  7 (17.9%)




Total votes: 39
« Created by: tadpole on: Jul 1st, 2018 at 1:12pm »

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Challenge #65 - June 2018 - Dessert pie, tart or pavlova - Entries here (Read 321 times)
 
Jun 1st, 2018 at 8:34am

tadpole   Offline
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I Love camping, fishing
and 4WDing
Joined: Mar 19th, 2016 at 7:11am
Last online: Aug 13th, 2018 at 8:40am

Leinster, WA, Western Australia, Australia

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Posts: 619
******
 
As the winner of our April "Fruitcake" challenge with his Boile fruit cake, LogFire has nominated "Dessert pie, tart or pavlova" for our June challenge. Place entries here, no general chat.

Challenge rules can be found here: http://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl?num=1390266293

Entries open until June 30th 9pm WA time. The winner gets to choose our August challenge theme.
 
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Reply #1 - Jun 7th, 2018 at 10:29am

Bonnie   Offline
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Joined: Oct 17th, 2009 at 11:53am
Last online: Yesterday at 8:13pm


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Posts: 373
***
 
LG recipe

Coconut Custard Pie

Ingredients are simply mixed together and poured into a baking tin then sprinkled with nutmeg.
No pastry required, however I like to line the bottom of the tin with a thin layer of coconut

Ingredients
4 eggs
2 cups milk
1 tsp vanilla extract
125g butter or margarine, softened
3/4 cup castor sugar
1/2 cup plain flour
1 cup desiccated coconut
ground nutmeg to garnish

Method
Prepare your camp oven so it is at 180°C (350°F)

Cream the butter and sugar until light in colour, then mix in the eggs (one at a time), milk, vanilla, flour and coconut.  Mix well.

Alternatively:  Using a food processor or blender, place all but nutmeg in it and mix well.

It will be a tad lumpy looking - don't worry    

Pour the runny & lumpy batter into a greased and floured 9" pie tin - or 4x '1cup' ramekins.
Sprinkle nutmeg on top.

Bake for 20-30 mins for ramekins or 40 - 50 mins for pie tin.
   
Insert a toothpick into the centre of the custard to see if it has set all the way through.


Chill in fridge or Esky for an hour or so.

Once cooled, slice and enjoy
 
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Reply #2 - Jun 9th, 2018 at 6:57pm

LogFire   Offline
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Joined: Mar 27th, 2007 at 7:50am
Last online: Aug 6th, 2018 at 7:46am


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***
 
Apple Pie
Ingredients
1 Cup SR Flour
1/2 Cup Plain Flour
¼ Cup Custard Powder
¼ Cup Cornflour
110g
125g Butter
½ Cup Caster Sugar
1 Egg
800g Tin Pie Apples
Method
Rub butter into sifted dry ingredients then add sugar
Mix egg with a little water
Add to dry ingredients to make pastry
Roll pastry to fit dish leaving enough for the pie top
Cook in moderate oven

Pouring Custard
For 2l Jug
2 Cups Milk Powder
¾ cup sugar
4 Level Tbs Custard Powder
Mix dry ingredients
Add 2 eggs & a little water & vinilla & mix into a smooth paste
Add enough boiling water to make 2 l
Cook on medium for 2 minutes then low for 2 minutes





 

I have gone off to find myself. If I get back before I return,keep me here.
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Reply #3 - Jun 28th, 2018 at 7:41pm

Derek   Offline
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The "Camp Oven Cook"
Joined: Nov 10th, 2003 at 3:00pm
Last online: Yesterday at 9:48pm

Lockyer Valley, Queensland, Australia

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******
 
BLACKBERRY PIE

Ingredients

Plain Flour
Butter
Sugar
Frozen Blackberries
Little Water
Egg
Salt

Method Blackberries
Place 750 grams frozen blackberries in a pan.  Add 1/2 cup sugar and two tablespoons of flour.  Place on heat and stir constantly until sugar is dissolved and blackberries thawed.  Set aside

Method Pastry
(Note I made two lots of pastry using same amount of ingredients for top and bottom of pie)

To 225 grams flour add 100 grams cold chopped butter and rub butter through with fingers until it resembles fine bread crumbs.  Add a pinch of salt and stir through.  Add 3 tablespoons cold water and mix to a dough.  Knead lightly until all comes together. Wrap in gladwrap and place in fridge to cool down.

Time now to get the Heat Beads going and when ready put the camp oven on to preheat.

Method Pie
Grease your pie dish with butter.  I used an old enamel plate.  Roll out both lots of pastry.  Place one roll into dish and trim.  Add blackberry mixture then pop on the second roll of pastry and trim.  Crimp the edges with your fingers.

Cut some air holes in the top, paint with beaten egg and sprinkle over some sugar.

Into the camp oven for around 45 minutes until nice and brown.

Serve with vanilla ice cream.
 

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Reply #4 - Jun 30th, 2018 at 4:16pm

Bonnie   Offline
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***
 
Easy Mixed Berries Tarts

I pkt of Frozen mix  Berries
Shortcrust Pastry
Sugar.

Blind bake the pastry in camp  oven, until brown on the bottom, then wait until they have cooled down.
Half cook the berries, adding sugar to taste. Put the berries mix it the tart base, put pastery on top,  and bake in the camp oven until brown on top .
I served with ice cream, and the leftover berrie mix.
 
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Reply #5 - Jun 30th, 2018 at 7:17pm

Gromet   Offline
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Adelaide, South Australia, Australia

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*****
 
Lemon & Lime pie

Ingredients
short crust pastry
1/2 cup lemon juice
juice of 1/2 l a Lime
1/2 cup sugar
4 eggs
300ml cream

Method 
line pie dish with pastry
beat eggs add juices cream sugar
pour into pastry lined dish
cook for 30 mins or there abouts


 
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Reply #6 - Jun 30th, 2018 at 8:56pm

jclures   Offline
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Joined: May 14th, 2009 at 9:24pm
Last online: Yesterday at 11:58am

Herberton, Queensland, Australia

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Apple and Cherry Pie
For the pastry
125 g butter
150 ml hot water
250 g plain flour
1/3 cup caster sugar
Bring your butter, sugar and water to the boil in a large pan, then take the pan off the heat. Stir the flour into the mixture bit by bit with a spatula, until you've got a dough. Use your hands to shape it into a smooth ball, then cover with cling film and chill in the fridge for about 30 minutes.
When cool, roll out base and top.


Filling

Apples Pie filling and some Frozen Cherries.

Bake until golden brown.
 
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Reply #7 - Jun 30th, 2018 at 11:02pm

LogFire   Offline
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Joined: Mar 27th, 2007 at 7:50am
Last online: Aug 6th, 2018 at 7:46am


Gender: male
Zodiac sign: Cancer
Posts: 371
***
 
LEMON MERINGUE TART

Pastry Ingredients:
1/2 Cup SR Flour 
1 Cup Plain Flour
¼ Cup Custard Powder
¼ Cup Cornflour
125g Butter
½ Cup Caster Sugar
1 Egg

Pastry method:
1.Rub butter into sifted dry ingredients then add sugar
2.Mix egg with a little water & add to dry ingredients to make pastry
Roll pastry to fit dish
(Meanwhile have the beads heating up)
3. Roll out pastry to fit pie plate and bake for 25 minutes.

FILLING:
3/4 cup sugar
3 tablespoons cornflour
1/8 teaspoon salt
1cup water
3 egg yolks, beaten
2 teaspoons butter
3 tablespoons lemon juice
1/2 teaspoon grated lemon peel

Filling method
In a small saucepan,
•      Combine sugar, cornflour and salt.
•      Gradually stir in water until smooth.
•      Cook and stir over medium heat until thickened and bubbly.
•      Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
•      Gradually stir 2 tablespoons hot filling into egg yolks;
•      Return all to the pan, stirring constantly.
•      Bring to a gentle boil; cook and stir 2 minutes longer.
•      Remove from the heat.
•      Gently stir in butter, lemon juice and peel.
•      Pour into crust.

MERINGUE:
3 egg whites
1/4 teaspoon lemon juice
3 tablespoons sugar

Meringue method
For meringue, in a small mixing bowl, beat egg whites and lemon juice on medium speed until soft peaks form.
Gradually beat in sugar on high until stiff, glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.

5. Bake at 180 degrees C for 10-12 minutes or until meringue is golden.


 

I have gone off to find myself. If I get back before I return,keep me here.
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Reply #8 - Jul 1st, 2018 at 1:12pm

tadpole   Offline
COCIA® Admin Team
I Love camping, fishing
and 4WDing
Joined: Mar 19th, 2016 at 7:11am
Last online: Aug 13th, 2018 at 8:40am

Leinster, WA, Western Australia, Australia

Gender: male
Mood:
Zodiac sign: Aquarius
Posts: 619
******
 
Good to see a flurry of entries come in at the end. Up to 3 votes allowed. Good luck to everyone who entered
 
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