Recipes - inc. Bushcraft campfire Petromax Casserole
At our craft workshops on our farm in the beautiful Surrey Hills. Our students have regular tea, coffee or lunch breaks around the open fire.
They always ask us for the recipes, so here they are for all to try.
We prepare them in advance in our kitchen the day before and then heat them up in our Petromax cast iron casserole on the day, but that’s because we’re busy hosting. You could adapt the recipes I’m sure and cook them there and then.
Creamy Harissa Aubergine Beans (Vegan High-Protein)
Kindly Cooked and prepared by our local Horsley coffee shop Quaich - They’re great for a cooked breakfast, lunch or just a coffee. They also cater for local sporting teams and corporate events, including us. Recipe by Nourishing Amay - see full recipe and instructions
INGREDIENTS & recipe
For the Pan: 1 tbsp olive oil, 1 spring onion, chopped, 2 garlic cloves, crushed, 1 aubergine, chopped into small cubes, 160g cherry tomatoes halved, 500g white beans (and their juices)*, Salt and pepper (Quaich swapped Olive oil for avocado oil)
For the Creamy Harissa Sauce: 200g white beans (and their juices)*, 60g thick coconut yoghurt, 60ml plant-based milk, 40g sun-dried tomatoes, 1 heaped tsp harissa paste, 2 tbsp nutritional yeast
To Serve: Bread or wholegrains, 4 tbsp coconut yoghurt, 2-4 tsp harissa paste, Fresh herbs e.g. coriander
Photo from Good Food
Peanut Butter Cookie Recipe
This is a winning easy recipe that we always get asked for the recipe for.
Good Food’s Peanut Butter cookies - super yummy and simple to make.
180C
200g Peanut butter , 175g Sugar, 1 large egg, salt (unless the peanut butter contains salt)
Mix all the ingredients, bake in the oven & ready in 12 mins.
Jamie Oliver Chickpea and butternut squash casserole
Serves 12-15 people depending on how hungry they are & if we serve it with bread or pasta. We love it as it caters for most of our craft students as it’s
Photograph - thanks to JamieOliver.com
Veggie, Began, Dairy Free & Gluten Free
Main ingredients are Onions, Chickpeas, chopped tomatoes, Butternut Squash (or we sometimes swap that for sweet potato or potatoes, chestnut mushrooms and Peppers.
We add tomato puree & mixed herbs or thyme
P.S We make it the night before and reheat it on the open fire in a Petromax cast iron pot.
Spicy Black Bean Soup Recipe
This is a great recipe for Vegan, vegetarian, dairy free.
Onions, Carrot, Green pepper, celery, chilli, garlic
Cumin, Oreganio, chili powder
Vegetable stock
Tinned tomatoes or tomato sauce, Salt & Pepper
Here is the printable recipe from Running on real food
Lentil and mushroom vegan vegetable stew
This is a super easy recipe by Midwest Foodie and is vegan, gluten free & vegetarian.
The base ingredients are Onions, Carrots and celery base, with Mushrooms, potatoes, tomato sauce, herbs, garlic, soy sauce, and balsamic vinegar.
We swapped dry lentils with tins of green lentils, used passata for the tomato sauce & we add extra veg to make it more hearty with veg like butternut squash, peppers and extra potatoes.
Midwest Foodie’s Lentil and mushroom stew
Further reading:
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A range of craft workshops surrounded by nature. Find out more about Joy Farms.