Easy-to-make meals perfect for basecamp

Looking to ditch the dried food and make a tasty meal on your next overnight bushwalk? Here are three sure fire winners that the whole crew will love. Just print out this page and gather up the ingredients. Happy cooking!

Mushroom risotto
Ingredients:
1 cup Arborio rice
1 onion
1 clove garlic
1L cold water
1 chicken stock cube
Handful dried mushrooms
Oil
Black pepper
Parmesan cheese
Dried Italian herbs

Instructions:
Soak the dried mushrooms in the water for 30min. When reconstituted, slice finely. Keep mushroom water. Fry onion and garlic in oil; when translucent add rice and stir until rice coated with oil. Add mushrooms and stir. Crumble stock cube into water until dissolved. Add water to rice, stir and bring to boil. Simmer for 12min, covered, on a low heat. Add herbs and pepper to taste. Stir. Let sit for 5min and give one more stir before serving with grated cheese.

Taco chilli
Ingredients:
1 tbsp canola oil
2 large carrots, shredded
1 medium onion, coarsely chopped
1 pound lean ground beef
1 can crushed tomatoes
1 can of red kidney beans, drained and rinsed
1 can diced green chilli peppers (optional)
2 to 3 tsps chilli powder
2 to 3 tsps ground cumin
1 tsp garlic powder
1/2 cup sour cream
1/3 cup shredded Cheddar cheese

Instructions:
Heat the oil in a large saucepan or camp oven over medium-high heat. Add the carrots, onion and beef and cook until the meat is no longer pink. Drain fat. Stir in the tomatoes, kidney beans, 1 cup water, chilli peppers if desired, chilli powder, cumin, garlic powder, and bring to a boil. Reduce the heat and simmer, covered, for about 20min until the carrots are tender. Remove from the heat. Stir in sour cream. Serve in individual bowls and top with shredded cheese. Serves six.

Ham and potato foil bake
Ingredients:
1.5kg sliced or cubed Ham
3-5 cups sliced potato
2-3 cup sliced onion
1-2 cup sliced green pepper
2-3 cups sliced mushrooms

Instructions:
Select the amount of ingredients you want to include in your meal and wrap in a foil pack or 2 layers of foil and seal tightly. Cook on medium hot coals for approximately 1/2hr turning occasionally (don't directly cook in hot flames).