Pic of a Jaffle iron
http://www.sandwichcooker.com/_wp_ge...7d1c734_0f.jpg
although our Old ones are round


From mitsi 4wd newsletter


The Humble Jaffle Iron

The humble jaffle iron is an Australian camp fire icon from way back,
yet whilst most dedicated campers include it as an essential part of
their equipment, these days it is seldom even seen on most club trips.

Probably that's because camp cooking is becoming ever-more
sophisticated. Today we have reliable portable fridges and freezers and
ever-better preservation processes to keep food fresh for longer
periods. Add that to a wide choice of gas stoves and ovens, traditional
camp ovens and cardboard box cooking and campers can prepare a wide
variety of meals to rival many restaurants.

And so the evening meal - which flows from happy hour to after dinner
drinks around the campfire - often becomes a veritable banquet of
entrees, freshly baked breads, soups, roasts, stews, casseroles and
desserts, cooked to perfection and leisurely eaten under the stars.

Of course it's enjoyable, a lot of fun and well worth the effort but
when you're tired and hungry or you want a hot snack, nothing beats the
humble jaffle iron! It's quick, simple versatile, tasty and filling and
can be used for breakfast, smoko, lunch, dinner and dessert! Simply add
two slices of buttered bread (margarine optional) and a filling of just
about anything that comes to hand and cook it over the fire, or on the
stove and in a few minutes you have a delicious golden brown jaffle.

These days jaffle irons come in many shapes and sizes and each type has
its own loyal band of supporters. There's the traditional round type, a
favourite because you can cram in more filling; the square models that
don't waste the bread crust; those that mould the jaffle into two halves
similar to the house-bound electric models; the teflon non-stick models
and the family 'two at a time' models.

There is really no limit to these versatile little toasters. The filling
possibilities are limited only by your imagination. Last night's
leftovers never tasted better; stews, savoury mince, baked beans, pastas
and curries. There's the traditional egg and pre-cooked bacon breakfast
jaffle and cheese, ham, corned beef, tomatoes, cans of fillings from the
supermarket or the more unusual fruit and cinnamon.

Jaffles can become gourmet creations. Let your imagination run riot and
you'll soon build up favourite recipes of your own. Here's a few you may
like to try.

GRAHAM'S HAWAIIAN PIZZA: Slices of tomato, sprinkle of sweet basil or
oregano, grated cheese, finely chopped pineapple (well drained) and ham.

GARRY'S HOT CURRY SPECIAL: Mix together left over curry and rice to make
tasty Samosa jaffles.

TONY'S SATE SUPREME: Chop and mash any left-over cooked vegetables, add
peanut butter, cummin (to taste), and a little crushed garlic.

ANDY'S SWEET TREAT: A little beauty this one! A sweet jaffle to have
after the main course savoury jaffle. Thin slices of peeled apples,
pears or bananas, a smear of peanut butter, a sprinkle of sultanas and
cinnamon and a trickle of honey.

SMILIN' JOE'S JAFFLE: Fresh ham off the bone, grated matured cheddar
cheese, a slice or two of home grown tomato, salt and pepper to taste
and a dash of worcestershire sauce.

Butter or margarine is the key to making golden crusted jaffles which do
not stick to the iron. A new iron may require the liberal use of butter
or margarine at first but once you've broken it in you can cut back on
the use oil - or even do without.

If you are yet to experience the simplicity of the humble jaffle iron it
is well worth a try. Once you've camped with one you'll quickly find it
becomes a camp fire essential. Kids love 'em!