Camp cooking recipes the kids can do

Camp cooking doesn’t have to bland. Aleney de Winter shares her best camping recipes including tacos in a bag, S’mores and cookies in a pan.

The best thing about these easy camping recipes is that the kids are completely capable of making them or at least helping.

These are the best camp cooking recipes the kids can make.

Braaibroodjie (South African toastie)

Enjoy a taste of South Africa with this super simple barbecued toastie with the mostie.

Serves: 4

Method

1. Butter both sides of each slice of bread.
2. Layer the fruit chutney and tomato on a slice of bread.
3. Add the onion and cheese, then season and cover with another slice of bread.
4. Carefully place the sandwiches on either a hot grill or enclosed in a campfire deep grill basket (don’t place these over a direct fire as they will burn).
5. Cook over medium heat until the toast is golden and the cheese is melted. Serve hot.

Apple pie French toast rolls

These delicious pan-cooked treats are perfect camping recipe for using up stale bread.

Serves: 4

Preparation: 5 minutes

Cooking: 5 minutes

Method

1. Flatten out each slice of bread until quite thin.
2. Mix the sugar and cinnamon together on a flat plate and set aside.
3. Whisk the eggs and milk together in a bowl and set aside.
4. Add a line of apple pie filling to each slice of bread; roll up tightly.
5. In a pan, heat a generous dollop of butter at medium heat.
6. Dip the rolls into the egg until they are coated thoroughly, then place in pan seam-side down.
7. Cook and keep turning frequently until golden all over.
8. Remove and roll in sugar mix to serve

Shakshuka

Create a little Middle Eastern magic on the campfire with this irresistible Israeli breakfast

Serves: 4

Method

1. Heat a small spoonful of olive oil in a skillet on medium heat.
2. Add the onion and cook until it begins to soften.
3. Add garlic and capsicum and cook until softened.
4. Mix in chilli, cumin and paprika and cook until fragrant.
5. Add tomatoes and tomato paste and simmer over medium heat until the mixture starts to reduce.
6. Add salt, pepper and cayenne to taste.
7. Use the back of a spoon to make 4 indents in the tomato mixture.
8. Crack the eggs, one at a time, into the indents, making sure they are spaced evenly in the pan.
9. Cover the pan and cook for 7 to 10 minutes for soft eggs, or longer if you prefer your eggs well done.
10. Sprinkle with crumbled feta, coriander and parsley to serve.
11. Serve with pita or crusty bread.

Camp cooking tacos in a bag

For all the flavour without the mess, the kids will love these DIY camp cooking taco treats.

Serves: 4

Preparation: 10 minutes

Cooking: 5 minutes

Method

1. Fry the mince until well cooked, then add taco seasoning.
2. Place all remaining ingredients in bowls.
3. Cut top off Doritos bags.
4. Spoon beef mixture and toppings of choice straight into the bag.
5. Enjoy!

Did you know you can start a campfire with Doritos if your wood is wet? Find out how to do the campfire kindling Doritos hack.

Gimme s’mores camping recipe

Enjoy Aussie-inspired s’mores with a tasty twist.

Toasted marshmallows are a universally loved camping treat, but the s’more takes the flavour up a notch.

Traditionally, the camping favourite has simply been a roasted marshmallow and a square of milk chocolate sandwiched between two Graham (wheat) crackers, but we like ours with a tasty Aussie twist.

All you need to do is wrap the ingredients in aluminium foil and stick the packets into the campfire until they go gooey inside.

Sabrina Fauda-Role’s cookies in a pan – Raspberry and almond cookie

Using a 25cm pan, this camping recipe serves six.

Preparation: 5 minutes

Cooking: 20 minutes

Resting: 15 minutes

Method

1. In the pan, toast the flaked almonds for 5 minutes, stirring constantly. Set aside on a plate.
2.  Mix together the flour, baking powder, ground almonds and sugar. In the pan, melt the butter over a very low heat then, away from the heat, add the egg. Whisk vigorously.
3. Over a very low heat, add the dry ingredients, then continue to stir with the whisk until you have an even texture.
4. Smooth the surface and cook for 10 minutes, then press the raspberries into the dough and sprinkle the flaked almonds on top.
5. Cover and cook for a further 5 minutes. Allow to cool for 15 minutes with the lid on and away from the heat before serving.

This recipe is from Cookies in a Pan by Sabrina Fauda- Rôle, published by Hardie Grant Books (RRP $19.99) and available in stores nationally.