Recipes

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Chicken with Braised Olives & Capers	Impossible Lemon Pie	Tira Misu Camping Style
Tuna Pasta	Mars Bar Apples	Lamb Boulangere
Pork Ragu with Garlic Mash	Lamington Cherry Ripe Trifle	Pineapple Tart
Grandma Anderson's Tropical Cake Dessert	Gingerbread Upside Down Pudding	Beer Butt Chicken
Apricot & Passionfruit Trifle	Spicy Grilled Fish in Yoghurt	Chilli Con Carne with Corn Dumplings
Chicken Tagine with Dates & Honey	Camp Donuts	Bigilla (Iraqi Bean Breakfast)
Bev’s Eyre Bird Observatory Fruitcake

Grandma Anderson's Tropical Cake Dessert

Serves 6

1 lge tin pineapple pieces 1 sml tin pineapple pieces 1 x med tin passionfruit

4 to 6 bananas – cut into slices 1 x whole Madera Cake (already made) and cut into small cubes

Method

Boil up the pineapple pieces with the juice and an extra small tin of water.

Thicken a little with some cornflour mixed with water (or reserve a little of the pineapple juice for this purpose.) Remove from the heat when thickened and add the passionfruit and bananas.

Pour over the cubes of cake, gently mix through and serve with either custard or cream.


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