Camp Cook­ing

A CAMP-STYLE TWIST BE­TWEEN FRENCH TOAST AND A DONUT.

4 x 4 Australia - - Contents - VIV MOON

THIS easy and de­li­cious dessert will be a hit with kids and grownups alike. A rollup filled with cream cheese and blue­ber­ries (or sliced straw­ber­ries) and tossed in cin­na­mon su­gar... what’s not to like?

IN­GRE­DI­ENTS

Serves:2 2 largetbsp milk eggs4 (2 rollups each) ½ tsp vanilla essence/ex­tract A pinch of nut­meg 1 cup of su­gar 2 tsp cin­na­mon 2 tbsp but­ter 8 slices white sand­wich bread (no crust) ½ cup (125g) cream cheese (soft­ened) ½ cup fresh blue­ber­ries or sliced straw­ber­ries

DI­REC­TIONS

Prep: 10-15 mins Cook: 5-8 mins

• In a large bowl, whisk to­gether the eggs, milk, vanilla and nut­meg,

then set aside while you pre­pare the rollups.

• In a small con­tainer, mix the su­gar and cin­na­mon, then pour on a plate

and set aside.

• Use a rolling pin or drink bot­tle, gen­tly flat­ten each piece of bread to make it less than 6cm thick. Be care­ful not to break the bread apart.

• Spread as much cream cheese as you want along the bot­tom edge of each piece of bread, then top with a row of blue­ber­ries or sliced straw­ber­ries.

• Roll the bread firmly from bot­tom to top, mak­ing it into a ci­gar-shape.

• To help seal the end of the rollup, ei­ther spread a small amount of cream cheese or brush with some of the beaten egg/milk mix­ture along the edge.

• Re­peat this process with all the slices of bread.

• Heat a large non-stick pan (prefer­ably) and melt the but­ter over a med/

high heat.

• Dip the bread rollups into the egg/milk mix­ture and roll around so each

rollup is coated evenly.

• Lift the rollups out and let a lit­tle of the egg/milk mix­ture drip off,

be­fore plac­ing in the pan of melted but­ter.

• Add the bread rollups around four at a time and cook un­til evenly golden brown. You’ll need to keep an eye on them and keep turn­ing to en­sure all sides are golden. It should take about two min­utes per side.

• Don’t have your melted but­ter too hot or you’ll burn the but­ter and the rollups. How­ever, there needs to be enough heat to give a nice golden brown fin­ish.

• Re­move and place rollups in the su­gar/cin­na­mon mix­ture, rolling around so all sides are well-coated.

• Serve im­me­di­ately.

VIV’S HINTS

Try adding straw­berry jam, cream cheese, lemon curd, or fruit cheese. You could use frozen berries, but en­sure you pat them dry on some pa­per towel be­fore us­ing or they’ll make the bread soggy. Nutella, peanut but­ter and ba­nana slices, caramel and ba­nana slices, or canned ap­ple slices can also be used as fill­ing.

WEB­SITE OF THE MONTH

Search the Go Camp­ing Aus­tralia blog for some kid-friendly desserts: www.go­campin­gaus­trali­ablog.com

For more great recipes: Check out Ron & Viv Moon’s web­site at www.guide­books.com.au Fol­low their Face­book page: www.face­book.com/moon­ad­vpub

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