Camper Vibe

If you haven’t heard of our latest featured vanlifers, Camper Vibe, where have you been? Camper Vibe is made up of Emily, the one with the snacks. Louise, the one always wearing a hat – although rumour has it there is a video out there somewhere of her minus the hat. There is also their gorgeous dog AJ and beautiful cat Summer. Last but not least, their van, a Citroen Relay named Fanny.

Emily and Louise document their travels for everyone to see with weekly uploads to YouTube. With amazing video and editing skills, plus their unmistakable love and affection for one another, their Sunday uploads are always highly anticipated. Links to all of Camper Vibe’s social media pages are at the bottom of this article, in case you aren’t already following them.

From camplife to vanlife

When featured vanlifers Emily and Louise met they shared a love for camping. It’s evident in their videos to see that the Camper Vibe girls love being outdoors, and love nature. Emily is often seen leading the way on hikes and exciting walks, while Louise is often on the search for a red squirrel or seals. Her patience usually paying off with breathtaking wildlife photographs.

6 months after they met they both quit their jobs, packed what little belongings they had into the back of Louise’s Fiat Punto. They headed off to Newquay with their dog Wilson and the first home they shared together was a tent. They found jobs, saved for a deposit and got a studio flat. They didn’t like being stationary for long though, and this was the first of many moves and rash decisions. They have moved from Cornwall and Northumberland and a few places in between. They still loved to camp, and Louise quite often goes for a solo camping adventure in woods and forests now, occasionally Emily joins her too.

So why vanlife? The couple’s dog AJ, a beautiful husky, soon put a halt to their camplife with his love of nature, although it wasn’t a photo he was after. Emily was so worried about him absconding to chase a rabbit or fox in the night that she made Louise tether herself to him. What a wake up call! This prompted them to give vanlife a go. Their first van was small and basic, but at least it meant Louise wouldn’t be getting dragged through the woods at midnight. Vanlife has opened up so many opportunities for them, and definitely meant they weren’t stationary for long. For now they still have a home base, but are often off exploring in their van. Recently travelling to Norway, which is somewhere they are keen to return to.

With their first van they attended the Camp Quirky festival and saw all the incredible self builds on display. It opened their eyes to what was possible, and before the event was over Emily was already on the hunt for a new van, with big ideas for Louise to put into practice with the build. They got the van, and began the build. Emily had a well timed broken shoulder, so Louise ploughed ahead getting Fanny ready for the adventure of her life.

With budget in mind for their build they decided to use some reclaimed items in their van build. In fact 2 years ago we featured their kitchen in our article ‘7 inspirational upcycled campervan kitchens‘.

Camper vibe hits the road

With Fanny ready for adventure, the Camper Vibe gang were ready to hit the road….. but Covid happened! Eventually they set off on their travels with Summer their cat, an occasional participant initially. Their European adventure began travelling through France and Spain, until disaster struck again! They had a poorly Fanny. The van had to remain in Southern Spain while Emily, Louise and AJ made their way back to the UK. They had an epic journey back involving hire cars and taxis, and to top it all the UK had gone into it’s third lockdown making getting back in even more challenging.

Luckily they had good breakdown cover and weeks after they arrived back in the UK, so did Fanny, ready for repair. Since then they have travelled more of the UK including Wales and Scotland. In Scotland, they met a fate vanlifers dread – a flat tyre. Even though they had a well stocked van, the snack bandit (Emily) was in dire need of a chinese takeaway. Off they went into the wind and rain to get said takeaway. Then they got a flat tyre, out in the bad weather, the rain was worsening with huge puddles pooling around them. Suddenly a lorry came roaring past and drenched them both. The moral of this story, is don’t be like Emily and Louise, if you need a good meal then make a recipe from our website, no puddles involved!

They have visited some amazing scenic places. Their favourite part of vanlife is being able to explore so many different cultures and enjoy walks and hikes in nature. Emily said ‘I really think being able to experience different cultures and ways of living makes us better people as we understand and are more open to things’. Having the freedom to take your home and explore different places is definitely an amazing privilege of vanlife. One time they remember which wasn’t quite as good when parked up asleep in France. At 1am they heard someone banging on their van and went outside to find someone had shot a large party popper over them. However, with experiences like this and the breakdown, the benefits far outweigh the negatives.

Since then they have been exploring Europe again with their favourite place being Norway. This is somewhere they are planning on returning to, and this time they are going to make it to the top. Currently back in France, they are taking Louise’s Mum Joanie away with them in her van Tilly. A camper vibe convoy!

Life in the Camper Vibe van

After the repair work, the van had some modifications and is well suited to the needs of AJ who has had some mobility issues. He loves riding up front on the look out for the next hiking spot while Summer takes a much more relaxed approach to life, making the most of sunbathing. There is room for Emily to work remotely on the road. Lou focuses time on their impressive YouTube channel and her photography.

Emily tends to do the majority of cooking in the van. If you haven’t caught Louise on any of her solo adventures, she tends to stick to no cook meals or pot noodles. They often have similar meals, but Emily is vegetarian while Louise isn’t. One of Emily’s favourite features of the van kitchen is the oven. She acknowledges it’s is not an absolute necessity in a van but she loves it, and uses it for storage when not in use. So it’s multi-purpose too! This leads us on to some advice they gave before. When converting a van, it’s a good idea to look round other vans, speak to van owners and then use this knowledge to work out the best option for you in your van. If you want a van kitchen with an oven, then do it!

Emily’s favourite kitchen gadget is the wok. It’s a great size for cooking for 2 and stores easily for travelling. Their van has got plenty of storage which was important to them. This means there’s plenty of space for the all important snack cupboard, which always seems pretty well stocked! Their recipe for Emily’s favourite meal, vegetarian jambalaya, can be found here.

Camper Vibe advice for vanlifers

It’s great for the vanlife community to share experiences and advice with one another. Here is the advice that Louise and Emily would offer to any potential vanlifers…

“Try out different vans before you are set on getting one, go and look in as many as you can and maybe hire a couple for a few nights to give it a try”

Where to see more of featured vanlifers Camper Vibe

Instagram

Facebook

YouTube

Would you like to be our next featured vanlifers? Click below

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Vegetarian Jambalaya

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This vegetarian jambalaya is a favourite vanlife meal for Emily from Camper Vibe, our featured vanlifers. You can read their feature here. The jambalaya originates from Loiusiana, it is said the dish comes from a fusion of different cuisines and cultures. What better dish for vanlifers than one that brings communities together?!

Best of all this vegetarian jambalaya can be as mild or spicy as you like it, and can include whatever veg you like, a great way for using up leftovers. Rice stores well in a van so can be a great option for meals like this. If you’re travelling solo you can eat the leftovers the next day, or if like Lou and Emily, one eats meat and one doesn’t then you can always add any meat separately.

Vegetarian jambalaya campervibe

Vegetarian Jambalaya

@campervibe
Vegetarian
A classic cajun inspired dish originating from Louisiana. This is enough for 2 people and sometimes unless I’m hungry there is some left over for lunch the next day
5 from 1 vote
Less washing-up – One-pan – Stove top meal
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Dinner
Servings 2
Diet Vegetarian

Ingredients
  

  • 1 cup long grain rice
  • 2 vegetarian chorizo sausages
  • 1 handful chick'n pieces large
  • 1 red pepper
  • 1 onion small
  • 250 g mushrooms sliced
  • 1 tin chopped tomatoes
  • 1 vegetable stock pot or cube
  • 1/2 tsp chilli powder
  • 1/2 tsp cayenne pepper

Instructions
 

  • Chop, chorizo, chick’n, pepper, onions and mushrooms up, chuck in your wok with the rice, tinned tomatoes and vegetable stock pot/cube.
  • Fill up the tin with extra water and pour that in. Pop the lid on and simmer, job pretty much done.
    camper vibe vegetarian jambalaya
  • Stir every 5 minutes or so to prevent the rice from sticking and burning.

Notes

You can also of course do this pure veg or add real chorizo and chicken to it.
It’s a great easy meal, takes around 30-40 mins to cook and is super tasty as well as filling.

Nutrition

Calories: 565kcalCarbohydrates: 88gProtein: 20gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gCholesterol: 66mgSodium: 367mgPotassium: 730mgFiber: 5gSugar: 8gVitamin A: 2695IUVitamin C: 100mgCalcium: 68mgIron: 3mg
Keyword dinner, Easy, one pan, rice, Simple, vegetarian
Tried this recipe?Let us know how it was!

Omnia vegan Victoria sponge

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We made this Omnia vegan Victoria sponge for one of our talks at Campervan Campout. It’s great for get togethers or even just for family trips! A victoria sponge is such a classic cake, and it really makes every day a special occasion.

Omnia vegan victoria sponge

Omnia vegan Victoria sponge

Vegan
Perfect for sharing with fellow vanlifers on the road. The ideal vegan sponge cake for Summer. This recipe makes 2 large sponges, you will be unable to fit all the mixture into the Omnia in one go, so you need to bake each half seperately. You can halve it if you wanted a smaller cake and cut it into 2.
5 from 1 vote
10 Ingredients or less – Family friendly – Stove top meal
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Baking
Servings 12 servings
Diet Vegan

Equipment

Ingredients
  

  • 2 1/2 cups Self-raising flour
  • 1 1/4 tsp bicarbonate of soda
  • 1 1/4 cups caster sugar
  • 115 ml vegetable oil
  • 400 ml soy milk sweetened
  • 3 tbsp golden syrup
  • 2 tsp vanilla extract
  • 5 tbsp strawberry jam
  • 1 handful strawberries
  • 400 g vegan buttercream icing

Instructions
 

  • Put the Omnia on the hob to pre-heat without the silicone mould inside.
  • Add the flour, bicarbonate of soda and sugar into a bowl & mix through.
  • In a measuring jug add the oil, soy milk, syrup and vanilla extract and mix together.
  • Pour the mixture into the dry ingredients and mix with a fork until light and fluffy.
  • Pour half the mixture into the mould. Turn the heat up on the hob for the first 5 minutes to help the cake rise then turn it down to a low/medium heat for 40 minutes or until done. Test with a skewer or knife.
  • Leave to cool for around 15-20 minutes.Turn out carefully. Clean the mould, pour in the rest of the mixture and repeat the baking process.
  • Leave to cool for 15-20 minutes before turning it out
  • When completely cool, place one of the cakes on the plate and cover in the strawberry jam.
  • Add the butter icing, then place the other cake on top
  • There will be some icing left over, you can use this on the top if you would like. We just like to add sliced strawberries.

Notes

If you are cooking in a conventional oven these can be baked in a 9 inch cake tin. Bake on Gas mark 4, for 35-40 minutes or until done
We prefer to use the pre-made butter icing for ease in the van, but you can make your own with vegan spread, icing sugar and some vanilla extract.
*Pro tip* – If you are part-time in your van you can put the dry ingredients together in a ziploc bag ready to use in the van.

Nutrition

Calories: 373kcalCarbohydrates: 74gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 195mgPotassium: 101mgFiber: 1gSugar: 52gVitamin A: 132IUVitamin C: 7mgCalcium: 54mgIron: 1mg
Keyword 10 ingredient or less, Baking, Cake, Easy, omnia, stove top, strawberries, vegan, vegetarian
Tried this recipe?Let us know how it was!

Crumpet breakfast muffins

This meal of crumpet breakfast muffins is quick and easy to make. It can all be cooked in one pan saving on washing up. We love making these on family trips and at festivals.

The eggs crumpets just add an extra layer of deliciousness for breakfast, and we’re here for it!

Crumpet Breakfast Muffins

Meat Based
A twist on the classic breakfast muffin. Super easy to make, but super tasty. All in one pan so less washing up. What's not to love?
5 from 1 vote
30 minute meal
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Servings 2
Diet Meat Based

Ingredients
  

  • 4 Crumpets
  • 2 Eggs
  • 4 Bacon medallions Or rashers
  • 2 Cheese slices

Instructions
 

  • Begin by cooking your bacon.
  • While the bacon is cooking. Crack the 2 eggs into a bowl and whisk
  • Dip the crumpets in the egg, being sure to cover both sides.
  • Stack the bacon up in the pan to make room for the crumpets. Toast one side of the crumpets, turn over and add the cheese, pile on the bacon and the other crumpets.
  • Turn over to toast the other side.

Notes

You can add extra cheese, sausages, whatever you like! This great one pan breakfast meal is delicious and easy to tidy up when you’ve finished eating it!

Nutrition

Calories: 400kcalCarbohydrates: 53gProtein: 20gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 177mgSodium: 770mgPotassium: 236mgFiber: 3gSugar: 0.3gVitamin A: 405IUVitamin C: 0.1mgCalcium: 228mgIron: 2mg
Keyword 5 ingredient or less
Tried this recipe?Let us know how it was!

https://www.instagram.com/reel/CgbKJ6FoQkN/?igshid=NTc4MTIwNjQ2YQ==

Ricotta Gnocchi (Ndunderi di Minori)

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ricotta gnocchi

Ricotta Gnocchi – Ndunderi di Minori

Vanlife Eats
Vegetarian
This is the feast day dish of the quaint unspoiled village of Minori along the Amalfi coast.
5 from 1 vote
10 Ingredients or less – One-pan – Stove top meal
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner
Servings 4 Vanlifers
Diet Vegetarian

Equipment

Ingredients
  

  • 250 g Ricotta Cheese
  • 2 Cups 00 Flour
  • 1 tsp Nutmeg
  • 1 tbsp Olive Oil
  • 1 Tin Chopped tomato
  • 1 tsp Sugar
  • 1 tbsp Tomato Puree
  • 2 Eggs
  • 50 g Parmesan Cheese
  • 1 Basil Fresh

Instructions
 

  • Combine the 250g tub of Ricotta cheese, the nutmeg, the eggs and the Parmesan Cheese to form a paste.
  • Slowly add the flour until a soft dough forms.
  • Roll into a ball and leave the dough to one side. (30 minutes is best but we don't often wait)
  • In the skillet pan add the olive oil, tin of tomatoes, the puree, the sugar and with the lid off let simmer on a very low heat.
  • Take the ball of dough and on a lightly floured tray cut it into 8 even portions.
  • Roll each portion of dough into long cylindrical strips.
  • Cut the strips into 2cm pillows.
  • Using the back of a fork and placing each pillow cut side down, using your thumb roll the pillows off the fork. This will leave you with a small dumpling with ridges and a curl. This does take practice but any old shape still works with the recipe :)
  • place the dumplings into the sauce and simmer with the lid on for 7-10 minutes.
  • Serve with some fresh basil and a sprinkle of parmesan cheese.

Nutrition

Calories: 228kcalCarbohydrates: 4gProtein: 14gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 122mgSodium: 286mgPotassium: 128mgFiber: 0.2gSugar: 2gVitamin A: 521IUVitamin C: 0.5mgCalcium: 292mgIron: 1mg
Keyword 10 ingredient or less, quick and easy, quick cook
Tried this recipe?Let us know how it was!

Spaghetti alla carbonara

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Spaghetti alla carbonara is another amazing vanlife recipe from @vwt4_furbone_. This italian recipe uses guanciale, similar to pancetta. However, rather than being cut from pork belly guanciale is cut from pork cheek. If you are unable to find this then you can substitute it for bacon, which will still be super tasty. It is quick to cook, making it great for a hungry family in the van.

Spaghetti carbonara

Spaghetti alla carbonara

@vwt4_furbone_
Meat Based
Simple and fast but super tasty! As soon as you try it you will fall in love with it. Suitable for all seasons. This recipe is Italian precisely born in Rome.!
5 from 1 vote
30 minute meal – 5 ingredients or less – Family friendly – Stove top meal
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner, Lunch
Servings 4 people
Diet Meat Based

Equipment

  • pot for cooking pasta
  • pan to cook the bacon
  • bowl for mixing the ingredients

Ingredients
  

  • 350 g Spaghetti
  • 6 Egg yolks
  • black pepper to taste
  • 150 g Guanciale similar to bacon
  • 50 g Roman pecorino cheese

Instructions
 

  • Start by putting the water for the pasta on the heat.
  • -Cut the guanciale into strips about 1 cm thick, then put it in the pan and brown it, being careful not to burn it otherwise it will leave a bitter taste (about 10 minutes).
  • -Throw the pasta into the water, cooking as indicated on the package.
  • -Put the eggs (yolk) in a bowl, adding the cheese and a little pepper.
  • The compound must be a smooth cream, use a fork or even better a whisk.
  • -Set aside the bacon but do not throw away the sauce that has been created.Put the pasta in that pan and sauté it to flavor it, then remove it from the heat.
  • -Pour the component of the bowl and stir quickly so as to mix everything.
  • -Add the guanciale, mix and…
  • Eateee!!
  • Have a good dinner!

Nutrition

Calories: 728kcalCarbohydrates: 67gProtein: 24gFat: 40gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 345mgSodium: 490mgPotassium: 235mgFiber: 3gSugar: 3gVitamin A: 441IUCalcium: 186mgIron: 2mg
Keyword dinner, Easy, easy prep, filling, pasta, Simple
Tried this recipe?Let us know how it was!

Biscoff Omnia cake

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We love biscoff and we love our Omnia, what better combo! We recently saw a 3 ingredient biscoff cake on social media. We thought it would be ideal for vanlife with such few ingredients. We had to try it. However, it was a disaster. It looked gorgeous, but the texture was all wrong. We only bring the best recipes to you guys so this just wouldn’t do.

We went away and worked on our biscoff cake recipe, and here it is for us to share with you. This biscoff cake baked in the omnia is light, airy and delicious.

Omnia biscoff cake
Biscoff omnia cake

Biscoff Omnia cake

Vegetarian
We know, we know who can resist biscoff? If it's in a cake, resistance is futile. We have perfected this delicious biscoff cake and can't wait for you guys to try it. We baked it in our Omnia stove top oven, scroll to the notes section if baking in a conventional oven.
5 from 1 vote
Family friendly – Stove top meal
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Baking, Dessert
Servings 12
Diet Vegetarian

Equipment

Ingredients
  

For the cake

  • 3/4 cup butter / margarine (softened if using butter)
  • 3/4 cup light muscovado sugar
  • 3 eggs
  • 3/4 cup self raising flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1.5 tbsp milk
  • 200 g biscoff smooth spread half a jar

For the topping

  • 200 g biscoff smooth spread half a jar
  • 6 biscoff biscuits crumbled

Instructions
 

For the cake

  • Add the softened butter and sugar to a bowl and cream together
  • Add all 3 eggs and mix in
  • Add in the self raising flour and baking powder and mix through
  • Add the vanilla extract & milk and mix through until all combined
  • Spoon in half of the jar of biscoff and stir through
  • Pour into the silicone mold and place in the Omnia oven
  • Bake over low/medium flame for 30-35 minutes, or until a skewer is inserted and comes out clean
  • Leave to cool until it can be removed from the mold easily

For the topping

  • When the cake has cooled, melt the other half of the jar of biscoff. We did this using a metal dish over a small flame. Stir regularly
  • Pour the melted biscoff over the cake.
  • Crumble up the biscuits and sprinkle over the top
  • Enjoy with a good brew!

Notes

This can also be baked in a conventional oven in an 8 inch tin. We would suggest doubling the ingredients and baking in 2 8 inch tins if baking this way. This will provide a better looking cake that you can fill.

Nutrition

Calories: 426kcalCarbohydrates: 40gProtein: 5gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 72mgSodium: 165mgPotassium: 52mgFiber: 0.3gSugar: 26gVitamin A: 421IUCalcium: 45mgIron: 1mg
Keyword Baking, biscoff, Cake, comfort food, Easy, Family friendly, omnia
Tried this recipe?Let us know how it was!

Let us know if you have tried this biscoff omnia cake, we appreciate your support

MeShell’s diner chicken tortilla casserole

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Another classic from MeShell’s diner. This recipe for chicken tortilla casserole is full of flavour, crunch and cheese! What more could you want?! This vanlife recipe does require an oven, although we would love to see some of you try it in your Omnia! This recipe uses many ingredients which may already be in your van pantry. The majority of them such as chicken soup and tortillas have a long shelf life too meaning you can stock up on them before your adventures for this recipe.

This chicken tortilla casserole is a great mexican dish with a twist, meaning the whole family will love it. It is also a great sharing dish for mexican nights with fellow vanlife friends.

You can find more of the recipes we love to make right here.

Chicken tortilla casserole

MeShell’s Diner Chicken Tortillas Casserole

amerimanx_travels
Meat Based
Easy, low cost week day Mexican style family/couple casserole. You'll probably have the ingredients in your pantry. Recipe is easily adapted for Vegetarians. Swap the chicken for kidney or black beans and use Cream of Celery or Mushroom soup. Serve with a salad, spanish rice or refried beans. Salsa, sour cream or guacamole on the side.
4.25 from 4 votes
10 Ingredients or less – Family friendly
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Servings 6 people
Diet Meat Based

Equipment

Ingredients
  

  • 2 cups chicken cooked and shredded either roasted or rotisserie
  • 1 can condensed cream of chicken soup
  • 1 cup sour cream
  • 1 can black beans rinsed and drained
  • 1 packet taco seasoning
  • 1 bag tortilla chips crushed
  • 250 grams shredded cheddar divided
  • 1 cup fresh tomatoes diced
  • 1 jalapeno pepper sliced
  • 2 Tablespoons cilantro chopped

Instructions
 

  • Preheat the oven to 350 degrees and prepare a 9×13 baking dish by coating with non-stick spray.
  • Set aside.
  • In a large bowl, mix together the chicken, cream of chicken soup, sour cream, black beans, taco seasoning, crushed tortillas and ½ of the cheddar cheese until fully incorporated.
  • Transfer the mixture into the prepared baking dish. Top with rest of cheddar cheese, fresh tomato, jalapeños and cilantro.
  • Bake uncovered for 30 minutes or until the chips are golden brown and the casserole is bubbly throughout.
  • Serve with additional fresh cilantro if desired.

Nutrition

Calories: 664kcalCarbohydrates: 56gProtein: 30gFat: 37gSaturated Fat: 15gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 100mgSodium: 1342mgPotassium: 597mgFiber: 8gSugar: 4gVitamin A: 1556IUVitamin C: 10mgCalcium: 412mgIron: 3mg
Keyword chicken, Easy, Family friendly, Mexican, oven
Tried this recipe?Let us know how it was!

Chicken & Goats Cheese in a Creamy Red Pepper Sauce

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chicken and goats cheese in creamy red pepper sauce

Chicken and Goats Cheese in a Creamy Red Pepper Sauce

Meat Based
I made this as zero carb and full of protein. The flavor is incredible and the creamy sauce will give you the perfect excuse to drink from your bowl.
5 from 1 vote
10 Ingredients or less – One-pan – Quick cook – Stove top meal
Prep Time 5 minutes
Cook Time 20 minutes
Course Dinner
Servings 3 Vanlifers
Diet Meat Based

Equipment

  • 1 Skillet Pan We us a Jean Patrique Whatever pan
  • 1 Manual Blender We love the Zyliss blender!

Ingredients
  

  • 6 Chicken Thighs Skinless
  • 2 Red Peppers
  • 1 Garlic Clove
  • 300 ml Double Cream
  • 125 g Soft Goats Cheese
  • 1 Handful of Parsley
  • 1 tsp Paprika

Instructions
 

  • De-seed and slice your red peppers and lay them in a hot pan and cook until they soften and start to burn. Remove from the pan and leave to cool.
  • Meanwhile, season with salt and lay the 6 chicken thighs top side down in the hot pan. Keep checking these but you want to keep them topside down until they get some colour on them. This will be for around 6 minutes.
  • Take your slightly cooled pepper, a garlic clove and 300ml of double cream and place in your manual blender. Season with salt and pepper and whizz up until you have a cream smooth texture.
  • Turn your chicken thighs over, they should be nice and brown on top. Turn down the heat to a medium heat and pour in the sauce around (not on top of) the chicken.
  • Cut up your goats cheese into bite size chunks and place in the pan around the chicken and in the sauce.
  • Sprinkle over some smoked paprika and some fresh parsley.
  • Cook for about 8 minutes.
  • Enjoy!

Nutrition

Calories: 897kcalCarbohydrates: 5gProtein: 43gFat: 78gSaturated Fat: 38gPolyunsaturated Fat: 9gMonounsaturated Fat: 25gTrans Fat: 0.2gCholesterol: 329mgSodium: 673mgPotassium: 562mgFiber: 0.4gSugar: 3gVitamin A: 2273IUVitamin C: 15mgCalcium: 153mgIron: 2mg
Keyword 10 ingredient or less, chicken, keto
Tried this recipe?Let us know how it was!

MeShell’s Diner Maple Pecan Pie Bars

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MeShell’s diner is dishing up the goods again. These maple pecan pie bars are to die for! A brilliant recipe for vanlife, campervans & motorhomes everywhere. Each slice brings the taste of a good ol’ american diner.

Maple syrup and pecans are a match made in heaven, and the flavour combo is something else. Pecan pie is such an American classic, these pie bars take it to the next level, and it will be hard to eat just one.

MeShell made this for the bake off at the Vanlife Eats Big Picnic and she was crowned a worthy winner. This recipe does require an oven and a fridge. They are great to prepare in the van and take on picnics, hikes, or treks. To be honest we could eat them all day regardless.

Maple pecan pie bars

MeShell’s Diner Maple Pecan Pie Bars

amerimanx_travels
Vegetarian
MeShell won 2nd place at Van Life Eats Big Picnic 2022, with these yummy maple pecan pie bars. Sinfully delicious
5 from 1 vote
Family friendly
Prep Time 10 minutes
Cook Time 1 hour
Chilling time 30 minutes
Total Time 1 hour 10 minutes
Course Dessert, Snacks
Servings 20 + bars
Diet Vegetarian

Equipment

Ingredients
  

For shortbread base

  • 1 cup all purpose flour
  • ½ cup unsalted butter melted
  • ¼ cup brown sugar
  • 1 teaspoon vanilla
  • ¼ teaspoon salt

For the pecan pie bar filling

  • 2 eggs beaten
  • 1 cup maple syrup or maple flavoured golden syrup
  • ½ cup brown sugar
  • 2 tablespoons heavy whipping cream
  • ¼ cup all purpose flour
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 cups chopped pecans

Instructions
 

For the base

  • Mix together all ingredients for the crust – flour, butter, brown sugar, salt, and vanilla, until combined.
  • Line an 8×8 baking dish with parchment paper
  • Use your hands to press the mixture smoothly into the pan
  • Bake at 300 f/150c/gas mark 2 for 22-25 mins, until edges are golden and begin to brown
  • In a large bowl, mix together the pecan pie bar filling. Eggs, maple syrup, brown sugar, cream, flour, vanilla, and salt.
  • Once mixed, stir in the pecan pieces
  • When crust is done baking, pour the filling over the top.

For the filling

  • Turn the heat to 350f/177c/gas mark 4 and bake for 30-35 mins, until set and hardly jiggly. The edges should be brown.
  • Remove from oven and allow to cool completely
  • Refrigerate for 30 mins, then cut in bars
  • Refrigerate any leftovers bars
    Stack of maple syrup pecan pie bars

Nutrition

Calories: 232kcalCarbohydrates: 27gProtein: 2gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 30mgSodium: 98mgPotassium: 110mgFiber: 1gSugar: 18gVitamin A: 194IUVitamin C: 0.1mgCalcium: 38mgIron: 1mg
Keyword american, hiking, intermediate, Pecans
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