Cooking Cosy – A campervan cooking solution

The Cooking Cosy provides a cooking solution for every campervan. It helps save energy, is environmentally friendly and super cute! Find out what we thought when we reviewed this item cooking in our very own campervan!

A little about the company Cooking Cosy

We came across the company cooking cosy on Instagram and it intrigued us immediately. We reached out to Geraldine there and she very kindly sent us some cooking cosies to try ourselves.

The company is based in Northern Ireland, and was partly developed by accident after abandoning some pasta whilst cooking and realising that you do not necessarily need to have a pan on the hob all the time for the food to cook. (They tell the story a lot better on their site!) This is so ideal for cooking in a campervan or any mobile home as we know gas can be a limited resource. This product is designed to reduce the amount of energy used as we will explain below….

Cooking cosy displayed in our campervan

What is a cooking cosy and how is it a campervan cooking solution?

Those with vans are well aware there can be constraints when cooking in a campervan. One of these can be a limited supply of energy when cooking. Whether you have gas or electric for cooking, a fixed hob or a camping stove, this product can help you.

The Cooking Cosy is 100% wool. It is designed to keep pans hot so that the food inside continues to cook even after being taken off the hob. This is such a great cooking solution for inside a campervan, or any other tiny kitchen in fact. After bringing the pan to the boil, simply remove from the heat, place on a heat-proof mat & cover with the cosy. The website has the recommended cooking guidelines, and the cosy comes with a set of helpful instructions and timings. Generally adding another 5-10 minutes to the cooking time gives the same results but with a lot less energy usage.

Instructions for using thee cooking cosy with timings

What did we like about the cooking cosy?

I (Sophie) actually adore the design of this product, I love the colour and the fact it is made from natural materials (100% wool). It is obviously lightweight which is very well suited to cooking and travelling in a campervan. Another advantage is that it can be folded flat or rolled up to store. This means it can be stored in the tiniest of spaces in your tiny kitchen. Rolled up in our kitchen drawer it even stops things moving around when we’re on the road. Win, win!

It is very versatile and can fit many different sized pans. We tend to only have 2-3 pans in our van due to storage and this works with them really well. We have tested it cooking, pasta, rice and buckwheat. The buckwheat took a bit of practice, the first time we left it a little too long and it turned into a soggy mess. We like to think we have perfected it now. We tend to steam our vegetables so are yet to try it on those yet.

100% wool

We recently held an afternoon tea live in our van & we used the cosy then to keep our teapot warm. We do love a multi-use item, who doesn’t when travelling tiny!

Using these means you can leave your food cooking with confidence. There is no need to worry about wind blowing the flame out and it means you can get on with other things whilst your food is cooking away.

The main feature that we love about this product is that we can save precious gas when cooking. We cook a LOT in our van, plus I do a lot of baking, so we use a fair bit of gas. A way to save gas without sacrificing our food seems ideal to us.

Take your Cosy walking, hiking or camping!

The great thing about the cosy is that it is so lightweight it can easily be stored and carried alongside your camping stove. When camping, gas is even more precious than in your campervan. This little gadget will mean that you can save gas when on these trips.

When finished, fold it and roll it up, store it away and you won’t even know it’s there!

Camping with a cooking cosy

What didn’t we like about the cooking cosy?

We can honestly say there wasn’t anything we didn’t like about the product. It takes a while to get used to the timings as obviously these can vary slightly depending on the size of the pan and how full it is. We haven’t needed to clean ours yet, as it isn’t really likely to get dirty during use unless something has run down the side of the pan. We think they seem pretty easy to clean & would be ok to be rinsed in the sink and left to dry.

The disadvantage that we could see being an issue for some people is that the product is not advised for using with meat. This doesn’t affect us really as I’m a vegetarian and Mark doesn’t eat a large amount of meat anyway. It does however free up your hob allowing you to cook meat whilst your veg/pasta/rice is cooking on the side.

Cooking Cosy up close

Where can you get this cooking solution for your campervan?

Here are the links to the Cooking Cosy and how you can get your hands on them. They are priced at €17.95, we are also running a giveaway for one lucky winner to get one. Head to our Instagram to find out how… @vanlife_eats

Website: www.cookingcosy.com

Instagram: @cooking_cosy

Conclusion

We really enjoy using these. They are very well suited to vanlife or any tiny kitchen. Any kitchen in fact – we have one for at home too! They are lightweight which is ideal when weight is an issue such as in a campervan or when camping. They are easy to store, they can fit into small spaces so storage isn’t an issue at all. All in all these are a fab way to save energy when cooking!

“Let your cosy do the cooking!”

Want to see more product reviews for your campervan kitchen? Click here

Here are some recipes where the cooking cosy would come in useful.

Cauliflower cheese with bacon

Spaghetti Bolognese Classico

Moroccan Inspired Stew

Vanlife Eats logo

Skillet of Mackerel with Spicy Tomato Salad

Skillet of Mackerel with Spicy Tomato Salad

Pescatarian
A Mediterranean style dish with a very British Mackerel. Mackerel is one of the tastiest fishes whilst being surrounded by a spicy-sweet and zingy tomato salad.
5 from 1 vote
30 minute meal - One-pan - Solo travel - Stove top meal
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner, Lunch, Salad
Servings 1
Diet Pescatarian

Ingredients
  

  • 1 cup Tomatoes
  • 2 fillets Mackerel
  • 1/2 Green Pepper
  • 1/2 Green Chilli
  • 1/2 Red Onion
  • 2 cloves Garlic
  • 1 Handful Fresh Basil
  • 1 splash Balsamic Vinegar
  • Salt and Pepper
  • 1/2 Lemon

Instructions
 

  • Heat a skillet pan over a medium heat and add the red onion, pepper, chilli and garlic.
  • Clear a space in the center of the skillet and place the Mackerel skin side down. Add the tomatoes and lemon wedges and season with salt and pepper. Splash a little balsamic over the tomatoes. Cook for 5 minutes.
  • After the Mackerel has been on the heat for 5 minutes, flip the fish and add a handful of fresh basil Cook for a further 3 minutes and the serve with rice, pasta or cous cous.

Nutrition

Calories: 624kcalCarbohydrates: 21gProtein: 72gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gCholesterol: 160mgSodium: 306mgPotassium: 2025mgFiber: 5gSugar: 9gVitamin A: 1792IUVitamin C: 110mgCalcium: 141mgIron: 5mg
Keyword Fish, Mediterranean, sea, seafood
Tried this recipe?Let us know how it was!

Ephin Life

Featured vanlifers Joseph and Devin share their experiences as a family of 8 as Ephin Life. They enjoy family travels in their van Panda Spaceship. With 6 children between them, Audrey, Henry, Evan, Naya, Mateo & Sage. Keep reading to find out what this family of 8 get up to on their vanlife adventures.

Where have they visited?

This family are based in the U.S. They are big fans of the National Parks & have visited a number of them including Grand Tetons, Zion, Canyonlands & Joshua Tree. Currently they travel as a family part-time due to them co-parenting their children with their ex partners.

Devin has dual citizenship with the US and UK which opens up foreign travel to them a little more. In 2019, parents Joseph & Devin visited 9 European countries in 16 days. In the future they plan to have a trip abroad with one child each year.

A few highlights from their trip in their van trips so far are driving with the kids from Utah to New Orleans & back. They have also enjoyed trips to Denver & Ft. Collins in their current van. One particular memory they recall is enjoying an incredible sunset and sunrise when on a trip with Sage. They managed to find a good park-up on a ridge to get the best view over the Grand Tetons – vanlife at it’s finest!

They have had some not so great times too, though luckily they can laugh at them now. Travelling with potty training kids can have it’s issues. This family weren’t potty training 1, but 2 children at the same time! Both decided they needed to pee-pee in a shady looking bar car park in Las Vegas one night, so out came the potties in the car park. Another time Devin recalls freaking out when driving through the Rockies in the pitch black at night. She was worried because she couldn’t see the road properly and was scared of hitting something. Finally, before getting their windows tinted they looked back to see one of their children with a diaper box on his head because the sun was too hot.

All in all the fun far outweighs any mishaps they have had, and so the family adventure on!

Why Vanlife?

Travelling with 6 kids could be problematic and expensive, but vanlife has changed that for this family. Both Devin & Joseph confess to having a severe case of wanderlust and so they needed to find a solution for travelling with the children. Since they already needed a large van to get around in, they decided this was their best option for travelling too. By eliminating screens on their travels they have found the children enjoy road trips the way their parents used to as children. Looking out of the windows, talking to one another, reading, playing games etc. All of this helps the family to bond and make special memories together.

When asked what was their favourite part about travelling with kids, they said the fact that they were legally obligated to have the children strapped into seats all day – and considered better parents for it! Ha ha ha. Jokes aside though, they feel like their children are gaining amazing experiences and are going to grow up with the same lust for travel as their parents.

Where do they all sleep?

One of the questions these guys must get asked a lot, is where do they all sleep? The answer is there are 2 beds in the back, then each row of seats adapts to become a bed. The family use their storage containers as supports for the beds in the front. Click the link below to see how they manage…

How do they cook?

The family doesn’t have a built in kitchen in their van. They simply cook on their second hand camp kitchen. They prefer cooking this way as they can have their kitchen as big or small as they want, and place it where they like according to the weather. They also travel with a ninja foodi, which alongside the camp kitchen is their favourite accessory.

One time when travelling their old camping stove was misbehaving and the flame kept going out every 30 seconds. Due to Devin’s perseverance and stubborn-ness pancakes for eight was a success 2 hours later. It would have been a different story if Joseph were in charge of the stove that day – us too most likely!

They travel with a couple of pots & pans, making sure they have their dutch iron or cast iron pan. They also take a little backpacking stove, a Santoku knife, cooler, water jugs & cutting board. In terms of their pantry, they like to carry Kerrygold, salt & multi-purpose seasoning. They also like to take jerky as a snack as well as protein shakes & bars. One of their favourite meals to enjoy together is hamburgers – definitely a classic when camping out. Another favourite is this recipe below.

Cheeseburger Mac

Serves 8 – Adjust Ingredients accordingly

2 lbs ground beef

1/2 onion

Handful of minced mushrooms

Trader Joe’s 21 seasoning salute (on sautéed veggies, then add beef)

Salt to taste

5 boxes Annie’s mac and cheese (and the butter and milk they call for) 

Grated/shredded cheese to mix in (gives it a more legit mac and cheese taste) 

Additional 1/4 cup whole milk and 3 Tbsp butter to keep the sauce saucy once you’ve added the ground beef

  1. Start preparing the mac and cheese.
  2. Finely chop the onion and mushrooms and sauté them. We can’t add much or our kids don’t want to eat it, but if you’re making it for adults or kids who are fine with more mushrooms and onion, feel free to add more.
  3. Add in some 21 seasoning salute (or your favorite multipurpose seasoning), then add the ground beef to that mixture.
  4. Once your mac and cheese is prepared, stir in the ground beef and add salt to taste.
  5. Add the additional butter and milk, stir it all, then grate in some cheese. You can just do cheddar, but sometimes we add an aged gouda or gruyere.
  6. We like to serve some kind of veggie on the side, like broccoli. 

Tips for future/fellow vanlifers…

“You don’t need the perfect Instagram/Pinterest van to get out there and make amazing memories and have the best time. Just do what you can when you can. Also, don’t feel like you have to give it up when you have kids; it’s totally possible. If you’re living in a van, you really should have given up caring what society thinks about you by this point anyway”

Cauliflower Cheese with Bacon

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keto cauliflower cheese

Cauliflower Cheese with Bacon

Meat Based
This is the perfect indulgent meal whilst following a keto diet. Full of flavour and easy to prepare in a campervan kitchen.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Servings 2
Diet Meat Based

Ingredients
  

  • 1 Cauliflower
  • 4 Rashers of Smokey Bacon
  • 1 cup Cheese (of your choice, we use mature cheddar)
  • 280 ml Double Cream
  • 2 tbsp Butter
  • 1 tbsp Coconut Flour
  • 1 tbsp Smoked Paprika
  • 1 tsp Cayenne Pepper
  • 1 handful Parsley
  • Salt & Pepper

Instructions
 

  • In a hot skillet pan, fry the 4 rashers of bacon. You will want to get these nice and crispy so make sure the pan is hot and keep turning to get them nice and even. When cooked remove from the pan and place on some kitchen paper to soak up the grease.
  • Take your cauliflower and cut the stem off and break the cauliflower up into small bite-sized florets. Add them to the pan along with a cup of water. Place the lid on the pan and leave to cook for 15 minutes until the florets are soft.
  • Meanwhile.. Melt the 2 tablespoons of butter in a small pan on low heat. When the butter is melted add the tablespoon of coconut flour and mix to form a paste. Continue to stir the paste for a couple of minutes to cook out the flour. Add one-third of the cream to the paste and stir until combined. Add the second third and stir until combined and finally add the last third of cream to the paste and stir until a smooth mixture forms. Add the cheese, paprika, cayenne pepper, salt and pepper and give it all a good stir. It should form a sticky sauce.
  • By now the cauliflower should be soft and there should be a little moisture still in the pan, keep this in. Add the cheese sauce to the cauliflower and mix it all together. Return the lid to the pan.
  • Take your crispy bacon rashers and cut them into small crsipy chunks. Add them to the pan and give it a mix. Stir in some fresh parsley and serve. Enjoy!

Nutrition

Calories: 1094kcalCarbohydrates: 24gProtein: 29gFat: 101gSaturated Fat: 58gPolyunsaturated Fat: 6gMonounsaturated Fat: 31gTrans Fat: 1gCholesterol: 310mgSodium: 892mgPotassium: 1210mgFiber: 8gSugar: 7gVitamin A: 5130IUVitamin C: 140mgCalcium: 577mgIron: 3mg
Keyword cheese, keto, ketogenic, low carb
Tried this recipe?Let us know how it was!

10 Tips For Better Campervan Cooking

Being brought up in a close British Italian family it’s no surprise that I spent most of my life cooking alongside my Nonna and learning the family secret recipes. 

I am proud to say that my children have also taken the family passion for cooking and I am now teaching them these family secret recipes.

The best tips for campervan cooking are to be organised, keep your surfaces clean, learn how to turn simple food into a variety of interesting cuisines and make sure you eat tasty food that you enjoy eating.

Whilst I am not yet ready to share the secret family recipes (although it’s in family discussion) I am very keen to share with you some of my favourite cooking tips that will really help elevate your food. 

1. If your campervan cooking is tasting bland, add some salt

Often you will find that a pinch of salt is all that is needed to really bring your food to life.

Under seasoned food is a classic rookie mistake and it takes time to know what foods require what amount of seasoning.

Salt as you may know contains sodium and sodium ions have the magic to take away bitterness as well as enhance the sweetness in flavourings. 

It is always best practice to taste as you go along whilst cooking to ensure you don’t under or over season. 

2. Toast your spices first

This is something that took me a little while to realise and what a huge difference it made. My curries and sauces suddenly became fragrant and bursting with flavour, and all I did was add the spices first!

Another rookie mistake is to add spices to your sauce. Always toast your spices over a low dry heat in a pan and start your recipe on these foundations first of all. 

When you start adding your other base ingredients to the pan you will find that they start to coat in the toasted spices and bring a whole new depth of flavour to every ingredient that goes in there after. 

You could also bloom the spices in some hot oil in a pan to form a fragrant paste that once again brings a concentrated kaboom to your food. 

3. Deglaze your pan

This is another trick to really maximise flavour in your cooking and help prolong the life of your campervan cooking pan.

The rookie mistake would be is to scrape the food from the pan and scrub the remaining brown bits that stick to the pan in the sink, potentially ruining your non stick pan but worst of all in my opinion you are washing all the flavour away.

Those stuck on brown bits are like little concentrated flavour bombs and you NEED them in your dish!

Whilst the pan is hot use a little white wine or stock to deglaze the pan forming a little extra concentrate of flavour to add to your food. 

You will also be glad that the washing up will be easier and your pan will last a lot longer. 

4. Let your meat rest before cutting it

Once upon a time I was a big meat eater and spent a lot of time experimenting with finding the best ways to cook meat. It was then that I realised the importance of letting meat rest before slicing into it and how much juicier it really does get. 

When meat is cooked the fibres tend to tense up and it pushes all the moisture / juices out of all the fibres. 

If you were to cut it open too early you would find that all the juices will spill out and when you eat the meat it will be very dry.

Allowing meat to rest before cutting into it will allow the fibres to loosen up again and re-absorb the juices. Less juice on your plate and more juice in the meat.

Beef Thai Green Curry cooked in our campervan on date night

5. Add butter to your sauce before serving

This is more of a restaurant trick to make your sauce look all glossy and rich but it definitely adds a rich buttery sheen to your sauces. 

This technique is called “monter au beurre” which is where you add a small dollop of cold butter to your sauce right at the end of its cooking phase before your plate up. 

The trick is not let the butter cook and not let the butter fat breakup and separate, and only melt, soften and emulsify to richen and thicken your sauce.

6. Cook your eggs slowly

I always cook the perfect eggs and my best tip is to cook the eggs slowly over a low/medium heat. 

There is nothing more disappointing than cutting into your egg and finding it hard and dry and the best way to avoid this is to cook them low and slow. This also prevents the egg white from turning rubbery. 

I am also a fan of slow cooking my scrambled eggs as I get a light, fluffy and creamy scramble.

7. Dry your meat before cooking

By thoroughly drying your meat before cooking it will help to get a tasty crisp and golden colour when cooked. It also helps in sealing the meat keeping the juiciness on the inside and crispiness on the outside. 

Use a paper towel to pat dry the meat but do not press into the meat and soak up the meats natural juices and moisture, this would remove a lot of the flavour. The aim is to dry the outside layer only. 

If you are getting bits of paper towel sticking to your meat then you are probably pressing too hard!

Also make sure you use a thick paper towel as to not leave bits of paper over the outside of your meat. 

campervan chilli
Campervan vegan chilli with nachos

8. Add some crunch

Texture is an important factor to a dish and is almost important as flavour. It’s all about enjoying your food and if your food has no texture it end up sloppy and can be unpleasant. 

Try leaving a bit of bite in a vegetable or two or add some crispy breadcrumbs, nuts or seeds. 

Take a stir fry as an example, by adding some mange tout towards the end and only briefly cooking them will bring some crunch and also add freshness to your dish.

It makes a huge difference having something to bite on rather than just churning mush inside your mouth!

campervan vegan recipe butterbean toast

9. Look after you knives (and fingers)

Its actually very dangerous working with blunt knives. By having to put too much pressure into every cut you risk losing control of your knife by slipping or dropping your knife and potentially hurting yourself.

If you haven’t got a knife sharpener in your van make this your number one item on your next shopping list. It makes your culinary experience so much more enjoyable. 

Having a quality sharp knife means you get even, good looking cuts of meat and vegetables and most importantly all your fingers intact!  

Neat evenly sized food in your pan means everything will cook evenly and taste the same.

10. Add some acid to liven up your dish

In the same way as salt, acid can massively enhance flavour. If your food is tasting flat and dull, add a squeeze of lemon or lime to brighten it up. 

Here’s the secret.. do not add the squeeze of citrus until the sauce or food is completely cooked. It can make your food sing but if you add the citrus too early and it starts to cook it can make your food taste really quite funky.

Be careful with cream based sauces as although adding a squeeze of lemon will  brighten the flavours, adding too much can curdle the diary. 

It’s not only citrus fruit that brings your flavours to life, you can get the same effect by using vinegar.

As mentioned before, deglazing your pan with vinegar works amazingly or you can drizzle vinegar like a dressing. 

Try balsamic vinegar on strawberries as this brings out the sweetness in the strawberries.

Conclusion

These are just a hanful of useful tips I have learnt not only from my Nonna but from friends who are professinal chefs and not to mention my 40+ years of passionate cooking.

Hopefully these basic cooking tips will help improve your culinary skills in your campervan kitchen.

Happy Cooking!
Mark

Thai Beef Green Curry

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Thai Beef Green Curry

Meat Based
Who needs a pre-made paste! This Thai Green Curry recipe was cooked in our campervan and devoured on a romantic date night. It's delicious!
5 from 1 vote
Stove top meal
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner
Servings 2
Diet Meat Based

Ingredients
  

  • 1 Beef Steak 4oz +
  • 1 Diced Small Aubergine (egg plant)
  • 1 Red Pepper (cut into strips)
  • 1 Large Shallot
  • 200 g Coconut Milk
  • 1 Lemongrass Stalk
  • 3 Cloves of Garlic
  • 2 tbsp Fish Sauce
  • 1 Ginger (thumbsized and chopped)
  • 1 tsp Cumin
  • 4 Curry Leaves
  • 1 Lime
  • 1 Coriander (large bunch)
  • 2 Green Chillies
  • 1 tbsp Brown Sugar
  • Salt and Pepper

Instructions
 

  • Pre heat a large skillet pan to a high heat.Pat dry your piece of steak with strong kitchen roll. Place some strong foil, cling film or a plastic bag over the meat and using the bottom of a sauce pan or heavy object bash the meat firmly to tenderise and flatten it out. Don't pulverise it! Season with plenty of salt.
  • Cut the meat into strips and fry in the hot pan for a couple of minutes and then remove from the pan and set aside. The steak should still be pink and rare.
  • Turn the heat down in the pan to a medium heat. In a manual food processor like the Zyliss Easypull place the roughly chopped shallot, garlic, chopped ginger, sugar, fish sauce, chillies, cumin, a good pinch of black or white pepper, half the coriander and the juice from half the lime. Blitz for around 20 pulls until the mixture is finely chopped and almost a paste.
  • Add the paste to the hot pan stirring continuously for 3 minutes. Add the aubergine and the pepper and continue to stir until the veg is coated in the paste.Give it a good season with salt now.
  • Add the small tin of coconut milk and add some water to the empty tin to get the milk stuck to the sides, add this to the pan too. Give it all a good stir.
  • Return the meat to the pan, give it a good stir and then leave on a low heat with the lid on the pan for 20 minutes.
  • Stir in the remaining coriander a few minutes before it's ready to serve. Serve up with Jasmine rice, spicy crackers and some white wine. Add a wedge of lime and squeeze over depending on your taste. Enjoy!

Nutrition

Calories: 491kcalCarbohydrates: 38gProtein: 32gFat: 26gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 67mgSodium: 1653mgPotassium: 1483mgFiber: 11gSugar: 20gVitamin A: 2091IUVitamin C: 140mgCalcium: 125mgIron: 7mg
Keyword beef, Curry, date night, spicy, Thai
Tried this recipe?Let us know how it was!

Featured Vanlifers – May, Derek & Chloe

Featured Vanlifers May, Derek & Chloe share their vanlife experiences with you. Find out what this married couple like to do & eat while travelling full-time in their van.

You can follow their adventures on Instagram @mayandtravel. Head to the bottom of the page for links to all their social media pages.

May, Derek & Chloe

These guys love to travel, and one of their favourite things about travelling in their van is that they get to take their dog Chloe with them. The travelling clearly agrees with her as the 11 year old still looks like a pup!

If you have seen their Instagram feeds you will see amazing editorial style photos highlighting the places they have visited. All of their photos are inspiring and showcase many beautiful places. They are currently based in California, travelling full-time in their van ‘The Ark’.

What do featured vanlifers May, Derek & Chloe do when travelling?

There are many things that we see vanlifers enjoy doing on their travels, hiking, climbing, kite surfing and yoga to name a few. Many also like to take an instrument such as a guitar on the road with them too. Not many take a guzheng and piano along on the journey though! Music is a real passion of May’s and there is no way she wanted to miss out on that when travelling. There is something very magical about watching someone play the piano with rolling waves through the window in front of them. Head to the bottom to find her instagram dedicated to the music she creates in her van or the wild.

The musical talents do not end there either! May quite often makes the most of the open spaces when travelling by performing traditional chinese dances.

The pair really enjoy seeing Chloe exploring new places. They regularly take her hiking and for walks (chasing squirrels is one of her favourite activities!). They say whatever provides their dog happiness also brings them joy and is the highlight of their travels.

What do featured vanlifers May, Derek & Chloe eat on the road?

The couple are very conscious of eating well on the road, and are adamant this keeps them healthy. May & Derek have not experienced illness for years, including headaches, colds, sore throats etc. They attribute this to the healthy diet they eat. Living on the road does not mean healthy meals can’t be enjoyed!

The majority of the couple’s diet is plant based, and about 20% is made up of chicken, sea food etc. They like to keep things natural and avoid processed food. They have been lucky enough not to have any cooking disasters in their van so far! May’s favourite meal to make in the van is a coconut soup, Tom Kha Gai. You can find the recipe right here!

Chloe also eats well on her travels, she has meals cooked for her daily. These usually contain cod or tuna with raw vegetable juice over the top. As with their own health, they are certain this diet attributes to Chloe’s health and youthful energy.

Their van kitchen

May and Derek have the benefit of being able to cook indoors and outdoors. One of their favourite things about cooking in the van is that they cook with different views everyday. What’s not to love?!?

May’s favourite kitchen accessory is their pressure cooker. It gets used to cook many delicious Vietnamese dishes such as rice, pho & beef stew. Her favourite features of their kitchen are the vast storage space & counter top area. Space can be limited in a tiny home so counter top space is such a luxury. By not having a fixed hob not only does it create space, but allows the opportunity for outdoor cooking.

Their van pantry essentials are: sea salt, cayenne pepper, olive oil, apple cider vinegar, paprika, raw honey & tumeric powder. All great ways to add flavour to dishes.

What’s next for featured vanlifers May, Derek & Chloe?

The couple dreamt of vanlife for 2 years before they converted their van, and their favourite place to visit so far has been boondocking at Mammoth Lakes. The area has many beautiful secluded hot springs.

As well continuing with exploring and hiking, May will continue enjoying her music & calligraphy. When the pandemic has ended and travel is more accessible the couple are planning on travelling to South America & Canada in The Ark. We’re sure Chloe is looking forward to finding more squirrels to chase!

Their tips for future vanlifers….

One tip for my fellow vanlifers is getting organized. Organization skill is one skill that you need to master when planning to live in a van. It’s all about surviving in the tiny space with only basic things that you need. You couldn’t afford to create a mess in your kitchen, leaving unwashed dishes in the sink, or fit junk food into your fridge. You need to be organized in every little aspect from cooking in your kitchen to planning where to sleep every night. 

Where to find May, Derek & Chloe..

May: @mayandtravel

Derek: @derekandtravel

Chloe: @chloeandtravel

May Music: @mayandguzheng

Website: https://www.inarabymay.com/

Tom Kha Soup with Shrimp

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When you think of Tom Kha Soup, vanlife may not be the first thing that springs to mind. This tom kha soup with shrimp is a one pan dish, making it pretty great for vanlife.

This campervan recipe is a firm favourite of our featured vanlifers May & Derek. The pair travel in their beautifully converted van with their super cute doggy. They have a strong emphasis on eating healthily especially when travelling. Healthy eating is one of the reasons they attribute to their good health and very rarely becoming unwell.

The tom kha soup they have shared with is filling and nutritious, not to mention delicious. if you want to read their feature, you can do so right here! You can also see their main instagram account here.

If you try this vanlife recipe of Tom kha soup with shrimp, please rate it and feel free to add a comment below.

Close up of tom kha soup cooked in a campervan

Tom Kha Soup with Shrimp

Pescatarian
This recipe of Tom Kha soup with shrimp is a favourite of May & Derek. They like to eat healthy when on their travels in the van, and this campervan recipe doesn't disappoint
5 from 1 vote
One-pan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Servings 2
Diet Pescatarian

Ingredients
  

  • 3 cup Chicken / Vegetable broth
  • 2 tbsp Fresh galangal
  • 3 Kaffir lime leaves
  • 1 Small Thai chili
  • 1 Bunch of scallions
  • 1 Stalk lemongrass
  • 2 tbsp Fish sauce
  • 15 oz Light coconut milk (1 can)
  • 1 cup Shiitake Mushrooms
  • 10-12 Medium Shrimp (approx 1lb)
  • 1-2 tbsp Lime Juice
  • 1 cup Fresh cilantro
  • Jasmine rice, cooked optional

Instructions
 

  • Heat the chicken stock in a medium-sized pot and add in the lemongrass, galangal, kaffir lime leaves, and chilli. Simmer for about 10 mins.
  • Add in the shrimp and simmer for 8-10 minutes.
  • Add mushrooms and coconut milk. Simmer for another 10 minutes until the coconut cream mixes in well.
    Close up of tom kha soup vanlife recipe
  • Taste the broth and add in fish sauce to taste
  • Remove from heat, remove lemongrass stalks and stir in lime juice and the scallions.
  • Stir in cilantro, reserving a small amount for garnish.
  • Can be served as a soup or over jasmine rice for a heartier meal option.
    Campervan recipe tom kha soup served with jasmine rice

Nutrition

Calories: 308kcalCarbohydrates: 22gProtein: 17gFat: 16gSaturated Fat: 14gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gCholesterol: 88mgSodium: 2975mgPotassium: 748mgFiber: 4gSugar: 6gVitamin A: 827IUVitamin C: 38mgCalcium: 72mgIron: 2mg
Keyword asian, Easy, one pot, shrimp, soup, stove top
Tried this recipe?Let us know how it was!

Afternoon Tea Live Event – Spring 2021

For the first weekend of Spring here in the UK and we are inviting Vanlifers anywhere in the world to join us with a celebratory afternoon tea in a van.

We also have special guest Janey de Nordwall reading from her book ‘From a wonky Path to an Open Road!


Image showing a copy of the book 'From a wonky path to an open road' by author Janey de Nordwall

What is afternoon tea?

For those of you who aren’t sure just what afternoon tea is, here is a little summary so that you too can join in and put together your very own afternoon tea picnic in your van.

Afternoon tea dates back to the 1840s in Britain and evolved as an afternoon mini-meal to curb hunger before an evening dinner party. 

Typically it consisted of mini sandwiches, pastries, cakes and of course a pot of tea. During the 20th Century, the introduction of scones with cream and jam were introduced and became a staple of afternoon tea.

Queen Victoria is responsible for the growing trend of afternoon tea or “tea receptions” as it was known back then and it would typically consist of as many as 200 guests at social gatherings usually for those of higher status or class.

These days an afternoon tea is enjoyed as an occasional treat or for small homely gatherings.

One of the best places to enjoy an Afternoon Tea (apart from in a van over a video call) is whilst visiting a stately home in heart of the countryside.

What to include in your Afternoon Tea?

You don’t have to bake or make anything in your van to join in with the event so go grab yourselves some delicious treats to enjoy over the video call.

There are many variations of an Afternoon Tea and it can be entirely customised to suit your taste. Here are some of the classic elements found in an Afternoon Tea.

Traditional afternoon tea menu set on a pink background

Here is our very own recipe for making mini scones in an Omnia Oven

We were very lucky to be joined by some previous featured vanlifers @silverjaney @kitevanman @abundant.adventures as well as @motorhominglife @nevisthevan @stillyoungatart @amandaanddarcy @tombitripholidays. We were dispersed across the UK & as far as Portugal and the Algarve. We all managed to meet up and have afternoon tea together via the magic of GoogleMeet! We all had a good chat and enjoyed a reading from Janey’s book, ‘A wonky path to an open road’. Here are some photos from the day….

@kitevanman & @abundantadventures

@amandaanddarcy

Afternoon tea presented on a red and white cake stand. On the top plate there are 2 scones and 2 french fancies as well as 2 straweberries. On the bottom plate are some sandwiches with salad
See their video here

@stillyoungatart

Afternoon tea presented on a table outside a campervan.
There is a toy husky in the background

Vanlife Eats Afternoon tea

We look forward to many more events like this, we hope you can join us next time!

Sophie & Mark x

Mini Omnia Scones

3

Mini Omnia Scones

Vegetarian
With spring around the corner we decided to share our tasty mini scone recipe that we bake in our Omnia stove top oven. Enjoy these with a cup of tea in the sunshine!
5 from 1 vote
10 Ingredients or less - Family friendly - Stove top meal
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Baking, Snacks
Servings 6 scones
Diet Vegetarian

Equipment

Ingredients
  

  • 1 Egg
  • 1 cup Flour
  • 50 g Butter
  • 1 tsp Baking Powder
  • 1/4 cup Caster Sugar
  • 1 tbsp Milk

Instructions
 

  • In a suitable bowl add the flour, baking powder, sugar and butter.
  • Rub the mixture with your fingers until it forms a light crumbly texture.
  • Break the egg into a cup, add the small amount of milk and lightly whisk. Add the egg to the flour mixture a little at a time until the mixture becomes soft and sticky. Save a little egg mix for later.
  • Gently knead the dough and roll or press out to a 3 cm thick flat on your surface.
  • Cut out about 6 small discs. Lightly grease the Omnia muffin mould and place the dough portions into the popped out inserts. With the left over egg wash, brush on top of the scones.
  • Place the lid on the Omnia and bake on a low heat for about 20 minutes or until the tops of the scones start to go golden brown.
  • When done, place on a wire rack (or Omnia rack) to cool.
  • Load up with clotted cream, fruity jam and serve with a cuppa.

Nutrition

Calories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 45mgSodium: 136mgPotassium: 38mgFiber: 1gSugar: 9gVitamin A: 252IUCalcium: 52mgIron: 1mg
Keyword Baking, cakes, omnia, snacks, vegetarian
Tried this recipe?Let us know how it was!