No. 3 Recipe - Krystle's No Bake Passionfruit Cheesecake

I real winner for dessert lovers. Decadent and creamy! You can substitute the passionfruit for some mango or berries, or add slightly more lemon juice. Make sure you allow overnight to set properly & note that the lemon acts as a setting agent, the recipe won't work without it.

Krystle's No-bake Passionfruit Cheesecake

Ingredients:


250g crushed sweet biscuits
125g butter, melted
500g cream cheese, softened to room temp
1 tin condensed milk
1/4 cup lemon juice, fresh is best
1 cup cream, whipped
1/3 cup passionfruit pulp

Method:

1. Blend biscuit crumbs and melted butter together. Press firmly with the back of a spoon (or your fingers) into a 20cm springform tin. Chill.
2. Beat cream cheese until smooth, add condensed milk, lemon juice & passionfruit and beat till combined.
3. Carefully fold in whipped cream.
4. Pour over chilled base and allow to set overnight.
5. To serve drizzle left over passionfruit pulp over the top of the cheesecake.

No. 2 Recipe - Garlic & Parmesan Pizza Bread

A favorite with pasta but also great to use as a thin pizza base! Again use whatever you like to flavour the bread. You could add rosemary.... cheddar instead of Parmesan etc.

Krystle's Garlic & Parmesan Pizza Bread

Ingredients:

• 1/2 cup warm water
• 2 tsp dried yeast
• 1 tsp caster sugar
• 1 1/2 cups plain flour
• 1/2 tsp salt
• 2 1/2 tbs olive oil
• Olive oil spray
• 1 Dessert spoon crushed garlic, fresh is best.
• 1 Dessert spoon of parmesan, i use the packet variety as it's easier to spread and gives a nice texture.

1. Preheat oven to 220°C. Combine the water, yeast and sugar in a jug. Set aside for 5 minutes or until foaming.
2. Sift the flour and salt into a bowl. Make a well in the centre. Add the yeast mixture and 1 tbs of the oil. Use a round-bladed knife, then your hands, to mix until a soft dough forms. Turn onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Divide dough into 2 equal portions.
3. Spray 2 baking trays with olive oil spray. Roll out 1 dough portion to a disc and place on prepared tray. Repeat with the remaining dough.Drizzle with remaining oil, scatter garlic and parmesan. Bake in oven for 10 minutes or until garlic is golden and base is crunchy.

TIP: Keep the oil you have left over from jars of sun dried tomatoes... it is great to cook with and you can use it to drizzle on this pizza instead of olive oil. Great Flavour!

No. 1 Recipe - Davenport Dinner Rolls

I come across this recipe online in a bid to make some fast and easy dinner rolls. I'd go close to saying this was one of my most used recipes on the station and one i will continue to use regularly when i get home. These are great along side a roast to mop up the gravy, with soup or a casserole. Add anything you like to the base recipe to make them a little bit fancy... cheese & chives, herbs, garlic.

Davenport Dinner Rolls

Ingredients

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• 2 1/4 cups plain flour
• 2 Tbs. sugar
• 1 tps. salt
• 1 package regular or quick active dry yeast
• 1 cup very warm water 
• 2 Tbs. butter
• 1 egg

How to make it

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• Mix all dry ingredients in large bowl. Add water, butter and egg; beat with spoon until smooth.
• Grease 12 regular-size muffin cups if you are not using silicone.
• Spoon dessert spoons of the mix into muffin/cupcake tin.
•  Let rise 20 to 30 minutes or until batter rounds over tops of cups.
• Heat oven to 400 F. Bake 15 to 20 minutes or until golden brown.

It's as easy as that, delicious and no kneading. ENJOY!

Davenport Days

It’s hard to know where to begin with all that we experienced in nearly 4 months on Davenport Downs. I apologise in advance for anything i might leave out.

 We unpacked the camper and set up our room in a quarters along with our friend Jo. It was nice to sleep in a normal room for a change, to have a real bathroom, a tv and not to use a coin operated washing machine. The dogs had a great house too. Of course, Ben made them a kennel near the house which was more than big enough. I have no doubt the dogs loved their time on Davenport!

One thing is for sure, I don’t think I have ever been so excited about going back to work! Being a Station Cook has been, without a doubt, one of my most enjoyable jobs in the last 10 years. The passionate foodie in me combined with a lack of cooking options in the camper trailer saw me itching to get into that big kitchen. Let me loose!

Breakfast, Smoko, Lunch, & Dinner. Usually for about 10 pax. No lack of beef! The day was long with breakfast usually served at 6am and dinner at 7.30pm but i loved it just the same. All the ringers favourites come flooding back to me.... it seems you still can’t beat a good crumbed steak. Mealtimes were definitely my favourite time of day... it was a time for me to sit down with the rest of the camp, socialise and feel part of the team.

When I first started work it was still very wet and we were lacking alot of supplies. No eggs and very little fresh produce. You wouldn’t believe how many things use eggs and how many things i learnt to make without them! In the dry season store orders would usually be delivered every week, but with the road impassable for alot of the time we were on Davenport we relied on Slip (Station Manager) flying to Winton to pick them up.

You would certainly be surprised by the food we ate, needless to say, the camp never went hungry. Most people probably think we survive on a boring menu of steak and veg but they couldn’t be more wrong. The station has a large dry store, a large shipping container which resembles more of a general store than a pantry. The typical fridge is replaced by a large cold room and 2 large deep freezers.... no-one was going hungry.

A station cook’s job is never boring! On 2 occasions i headed out to camp to cook for the others while mustering at the outstation “Palparara”. I did alot of prep work before heading out and i really enjoyed my time at camp. I had more time to relax and help with yard work. On another occasion we had an extra 7 company executive staff join us for dinner and breakfast. I had nearly 20 people for dinner that night, served in 2 sittings and of course i didn’t want to do anything in halves....i think i worked 16 hours that day but it was worth it!

On the topic of Palpara, things didn’t always go to plan at camp. On the first occasion we were flooded in and Slip flew the rest of the camp back to the homestead. Ben and I stayed to caretake the animals and gear. We were stuck at camp for another 5 wet days, just us, the dogs, the horses and the Yamaha 230! To pass some time Ben taught me how to ride the 230 and i loved it! Lucky there wasn’t room for it on the trailer.

Ben enjoyed himself too of course. I was worried about creating a monster after he got a taste of station life... and i might well have done. Ben was doing all sorts of work on the station, some electrical, mechanic, maintenance, mustering etc. Obviously though, unlike myself, work wasn’t what excited Ben most about Davenport but more so the pig hunting, bike riding and exploring. So, as most of you would already know, Ben, Bear & Xena did catch a few and big ones too. Ben’s mates from Mackay come for a quick visit before we left and caught a few more and by the end of it Bear & Xena  had earned some time off.

We only made 2 trips away from the station over our stay. One to Mount Isa to visit the doctor, this was a minor disaster as we had to drive through up to 1m of water at numerous crossings to get there, only to get flooded in and not be able to get back to the station for a few more days. The other to Eromanga at Easter. We had a great night at the rodeo for my birthday... Ben showed me he could dance if he was drunk enough and even performed “The Worm”! It was a great send off to spend a fun night with the Davenport crew before leaving.

The show must go on as they say.... and for us this meant packing the camper and getting back on the road. The roads were drying up and it was time for us to say “Goodbye Davenport”  and to our old and new friends on the station. Thanks to Slip and Case for having us. We were very lucky to see this country so alive and green this year. You wouldn't think you would send cattle so close to the desert to fatten them up???

Coming Up.... My 3 favorite recipes i used on the station.

Ben sitting behind his mob.

Flooded in at Palparara

Learning to ride the 230!

Xena with bandaged feet after wearing her pads off. She loved them!

My Kitchen.

Saying Goodbye Davenport.