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2 ingredient Flatbreads

2 ingredient Flatbreads

by | November 11, 2020 |

Yes you read that correctly, 2 ingredient Flatbread, yep, just 2! All you need to cook it is some heat and a pan!

In a van kitchen storage, ingredients and cooking facilities can be limited so recipes with minimal ingredients are ideal. You can vary the flavours in this and there are optional extras to make it even more tasty. Plus it can be cooked on an open fire so even those with no cooking facilities can enjoy this meal.

This is recipe is a Turkish flatbread known as Bazlama and it’s about to rock your world!

Serves 4-6

Curry Risotto

Curry Risotto

by | November 11, 2020 |

The curry flavour in this recipe gives a different take on a risotto, but it’s still just as delicious.

Dandelion salad

Dandelion salad

by | November 11, 2020 |

This simple salad is easy to make and the eggs could be cooked in a pan on an open fire if outdoors. Also, everyone loves to forage.

Caramelized Fennel, Apple & Blue Cheese Frittata

Caramelized Fennel, Apple & Blue Cheese Frittata

by | November 11, 2020 |

Ok so here is one of my favourite recipes for living in a camper as it’s so quick easy and versatile! The great thing we love about frittata is we can make them anywhere with our gas stove and grill… You can add anything you want and it’s a great way of using stuff up.

Typical Slovak dish

Typical Slovak dish

by | November 11, 2020 |

The recipe is for typical Slovak dish Spinach with potatoes and eggs. This is a vegeterian version, but by adding sausage fried on the pan you can make it more meat-eaters friendly. Equipment needed – saucepan, pot, frying pan and hand mixer to mix the spinach.

Aquafaba Chocolate Mousse

Aquafaba Chocolate Mousse

by | November 11, 2020 |

This one is a delicious and easy to make 2 ingredient chocolate mousse that also happens to be vegan (if you use vegan chocolate & milk)

The catch: you need an electric mixer. So if you are a normal person and don’t have an electric mixer in your van, this might not be for you.

Feta Orzo Salad

Feta Orzo Salad

by | November 11, 2020 |

Just an amazing summer cold dish, full of fresh/raw ingredients prepared in absolutely no time. The main ingredient is orzo, which is basically pasta in the shape of rice, which pairs perfectly with the vinaigrette & fresh veggies.

One-pot Jollof Rice

One-pot Jollof Rice

by | November 11, 2020 |

Though this is by no means a Chilean recipe, it was the rice dish we made the most in Chile by far, as it uses ingredients which are easy to find all over the country, and only requires one pan.
It’s also delicious cold, so we always make double portions, to avoid having to worry about lunch the next day.

Mushroom Stroganoff

Mushroom Stroganoff

by | November 11, 2020 |

I use to make this one all the time back home, when I fancied something creamy and comforting. Here however, fresh mushrooms aren’t so easy to find, plus they aren’t cheap either.
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If you’re in the south at the right time of year, you may be able to get your hands on some cheap wild mushrooms in the markets. The ones you want are the impressive Loyo mushrooms, from the porcini family.
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For the most part, we ended up using tinned mushrooms. I won’t try and claim that these are the real thing, however they do have the advantage of being cheap, easy to find, and of course, lasting forever.
By all means, use fresh if you can, but if not don’t be afraid to give these a go, you may be surprised.

All the other ingredients for this recipe are also long life, so you can think about this one in the supermarket, and then forget about it till a rainy day.​

Lemon Tahini Sauce

Lemon Tahini Sauce

by | November 11, 2020 |

The sauce is the boss! My favorite way to make sauces and dressings is to shake it in a mason jar to combine the ingredients thoroughly and easily store the leftovers.

Spiced Red Lentil Mini Burgers

Spiced Red Lentil Mini Burgers

by | November 11, 2020 | ,

A burger-less burger. That’s my idea of heaven. I’m a vegetarian and I don’t eat bread so I am just used to avoiding burgers altogether. These little micro burgers are so useful for bite sized sustenance you can grab and eat when you are busy. They can be made ahead of time and store well in the fridge. Likewise you can freeze the ‘dough’ to make them quickly at will, handy for spontaneous camping trips or BBQs. The addition of quinoa makes them hearty and filling, and their size makes them versatile for snack boards or picnics or sliders.

They make a great lunch spread with Handmade Hummus, Summer Tomato Salad and Golden Flatbreads.