Winter is a wonderful time of the year. Whether it is snowshoeing, back country skiing or even downhill skiing. Just feeling the cold crisp wind on your face and hearing the crunch of fresh snow under foot. There is something really special about those wide open spaces in the back country, and rugging up at night in a toasty warm tent planning tomorrow’s adventure. There is nothing better... except eating a big bowl of Laksa for dinner and looking forward to a hearty breakfast of peach and cinnamon quinoa (soul food!).

The Kosciuszko national Park (the photo above is at Spencers creek, with Mt Kosciusko in the back) has so many huts to visit, take a step back in time and learn about the history of the high country. But on a trip out like this you need to consider what food will keep you going. These two dishes are a perfect accompaniment to get you started to settle down for the night for a cold winter’s day.

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Laksa is one of my favourite winter warmers. The aromatic spices and the rich flavour of coconut will really warm you through, and get you through. The dish has over 2000 kJ, about 17% protein and packed full of carbs, it is what you need after a day out in the cold. It is so easy to prepare and it tastes great, I guarantee it will really satisfy your soul.

At home

Chop the mixed peel as fine as you can. Label the bags and place all ingredients into the allocated bags. Copy "Method at camp" and keep together with the bags.

Method at camp

In a pot add three cups of water and the contents of Bag 1 (laksa mix); soak for a minimum of 15 mins. Bring the pot to the boil and then simmer for five to six minutes. Break the noodles up (Bag 2), add the noodles to the pot and cook for a further three minutes. Remove the curry leaves and serve.

Shrimp option

Soak one tablespoon dried shrimp (Bag 3) in about half cup of water for a minimum of 15 to 20 mins. Discard the water from the shrimp and follow method as above, adding the shrimp at the same time as Bag 1.

Hints

*Breaking the tofu up into small pieces when preparing the recipe helps with the cooking time.

Soaking the dried shrimp softens them which helps minimise the cooking time. The longer soaking time, the better it is.

If you want to carry ready fried noodles, these can add a great crunch to the dish, and boost the energy level. Add them when the dish is ready.

Bag 1 (Laksa mix)

Bag 2 (Noodles)

Water - 3 cups for cooking & (½ cup for soaking shrimp)

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Quinoa is a South American native seed that is gluten free, a complete protein and packed full of nutrients. The flakes make a great breakfast that will work with any kind of freeze dried fruit. This is a creamy and fulfilling breakfast; again this dish has nutrition, taste and ease of preparation in mind. This dish has over 2000 kJ, high carbs and a good amount of protein to keep you going through the day.

At home

Chop the mixed peel as fine as you can. Label the bags and place all ingredients into the allocated bags. Copy "Method at camp" and keep together with the bags.

Method at camp

Put the contents of the bag into a pot, add one cup of water and stir thoroughly.

Place the pot on the heat and bring to the boil, then simmer for three to four mins, stirring constantly till it reaches a porridge consistency. Serve and enjoy!

Hints

Milk powder can be substituted for the coconut milk powder; however the coconut gives it a richer flavour.

Add some dried banana or any kind of freeze dried fruit.

Bag (Quinoa mix)

Water - 1 cup

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