Outdoor cooking

This week we had a visit from our fire expert Markus AKA Linx. After some quick games he talked about fire safety and showed us three different fires, and how to light them most efficiently.
The Blowtorch is great for cooking. You should have the cut in the direction of the wind to get maximum effect.

The Pagoda and the Pyramid are great for a campfire, and especially the Pyramid for making charcoal for a good BBQ.

Then the Cubs gathered around the tables to bake out the 'Stomp' bread, and filling bananas with bits of chocolate. This we cooked on the 'Murrikas'. Yum!

We were done just in time to sing the Scout song, before all the parents came. There is a rumour that there are pirates about next week!

Recipe for Swedish 'Stompa Bread', 35 pieces
500 ml natural yoghurt
100 ml treacle
2 tsp aniseed, roughly ground (optional)
2 tsp fennel seeds, roughly ground (optional)
2 tsp bicarbonate of soda
1 tblsp salt
1500 ml sifted rye flour
100 ml water
Mix the ingrediences and kneed to a smooth dough. Keep in a plastic bag until use.

Divide into little balls and roll or press, 'stomp', out into roundish cakes, 1/2 cm thick. Bake on a flat surface, like a frying pan. Eat freshly made, warm and with some butter.

Baked Bananas with Chocolate

Cut a banana lengthways, but not through the "bottom" skin. Put bits of chocolate in it's flesh and wrap in aluminium foil. Put on the side of the fire to cook slowly. When it is soft when you press it, it is done.

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