Bake off Peanut Butter Cookies

amerimanx_travels
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0
Bake off Peanut Butter Cookies

This Peanut Butter Cookie recipe was the star baker winner for biscuit week on Van Bake Off 22! Meshell of @americanx_travels is obviously on a roll, as she was a Van Bake Off winner at the Vanlife Eats Big Picnic this year too!

Peanut butter cookies are a great thing to make in your van, super tasty and easy to make. These cookies will go down perfectly with a cup of tea!

Peanut butter cookies

Easy Peanut Butter Biscuits

amerimanx_travels
Vegetarian
Soft out of the oven, crispy when cooled. Perfect with a cup of tea or coffee for elevenses, or paired with a slice or two of crisp apple for a great afternoon snack. Easy recipe to make with basic ingredients. Recipe can be halved to make a smaller amount.
5 from 1 vote
10 Ingredients or less
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Chilling time 1 hour
Total Time 1 hour 35 minutes
Course Baking, Dessert, Snacks
Servings 6 dozen biscuits
Diet Vegetarian

Equipment

Ingredients
  

  • 1 cup peanut butter crunchy is best
  • 1 cup butter softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 ½ cup all-purpose flour

Instructions
 

  • In a large mixing bowl cream softened butter, add peanut butter
  • Mix well. Add granulated sugar and brown sugar, baking soda, and salt. Stir until combined, scraping sides of the bowl occasionally.
  • Add in egg and vanilla until combined. Stir in as much of the flour as you can with a spoon or spatula. Stir in any remaining flour. Cover and refrigerate dough about 1 hour or until easy to handle. Place about ¼ cup granulated sugar in a plate.
  • Cover and refrigerate dough for about 1 hour or until easy to handle. Place about ¼ cup granulated sugar on a plate.
  • Use teaspoon to measure out a ball of dough. Roll in a ball, place on baking tray. Slightly wet a fork, dip prongs into sugar, then make a criss cross pattern on biscuit, mashing dough as you do. Repeat with rest of dough.
  • Bake on gas mark 6 for 10 to 15 minutes or until golden brown

Nutrition

Calories: 6049kcalCarbohydrates: 712gProtein: 104gFat: 328gSaturated Fat: 146gPolyunsaturated Fat: 42gMonounsaturated Fat: 117gTrans Fat: 7gCholesterol: 815mgSodium: 5019mgPotassium: 2268mgFiber: 21gSugar: 442gVitamin A: 6148IUCalcium: 463mgIron: 22mg
Keyword american, bakeoff, biscuits, cookie, Easy, Family friendly, oven, peanut butter
Tried this recipe?Let us know how it was!

Apple and Honey Omnia Cake

Vanlife Eats
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0
Apple and Honey Omnia Cake

This apple and honey cake is perfect for the autumn. It’s a cake with the taste of an apple crumble. We made this as our entry for the Van Bake Off competition which is back this year. If you like baking be sure to enter.

This cake was made even more special to us as we used some honey given to us by our lovely friends Carl and Sally-Anne of @motorhominglife. The honey was produced by their bees in Portugal and they kindly bought some to the UK for us to try.

If you are cooking in a conventional oven, then you can bake this in a 20cm round tin at Gas mark 4

Apple & honey cake

Apple & Honey Cake

Vanlife Eats
Vegetarian
As delicious as this honey is we have been saving it for a special occasion! This honey was given to us by our friends Carl & Sally-Anne and was produced by their bees in Portugal. As lovely as it is to eat straight out the jar I knew I needed to make a cake with it, so here it is. Apple & honey cake.
5 from 2 votes
10 Ingredients or less – No water – Stove top meal
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Baking, Dessert, Snack
Servings 10 slices
Diet Vegetarian

Equipment

Ingredients
  

  • 1/2 cup Butter (115g) Cut into cubes
  • 1 1/4 cups Self raising flour 225g
  • 1/2 cup Sugar
  • 1 Egg
  • 6 tbsp Milk
  • 3 Pink Lady Apples 2 peeled & cubed. 1 sliced
  • 4 tbsp Honey

Instructions
 

  • Cube the butter and mix it with the flour to create a breadcrumb texture
  • Stir in the sugar
  • Add in the milk and egg and mix thoroughly together
  • Peel & chop 2 of the apples and stir them through the mixture
  • Stir through 2 tablespoons of the honey
  • Pour into the silicone mould, the mixture will be quite thick
  • Slice the remaining apple and place around the top of the cake. Drizzle with some extra honey
  • Cook over a low flame for 35-40 minutes
  • Leave in the mould to cool as it may break if you remove it while hot. Drizzle the last tablespoon of honey over the top (or more if you love it as much as us!)
  • Once cooled, it is ready to cut and serve. Although it is super tasty when still warm

Notes

This recipe can also be made in a 20cm cake tin and be baked in a conventional oven at Gas Mark 4. The timings will be similar.

Nutrition

Calories: 214kcalCarbohydrates: 29gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 42mgSodium: 83mgPotassium: 42mgFiber: 0.4gSugar: 17gVitamin A: 322IUVitamin C: 0.04mgCalcium: 19mgIron: 0.3mg
Keyword apple, autumn, Baking, Cake, honey, omnia
Tried this recipe?Let us know how it was!

Tuscan Chicken

Vanlife Eats
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0
Tuscan Chicken

A quick classic recipe to make in your campervan and its just bursting with flavour! In less than 30 minutes and with the use of just the one pan you can have one of the tastiest dinners we’ve ever made.

Campervan Tuscan Chicken Recipe

Tuscan Chicken

Meat Based
A classic Italian Chicken dish that is perfect for cooking in your campervan. When we made and ate this we both said it was one of the tastiest things we have ever eaten.
5 from 1 vote
30 minute meal – Less washing-up – One-pan
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dinner
Servings 2 Vanlifers
Diet Meat Based

Equipment

Ingredients
  

  • 400 g Mini Chicken Fillets
  • 1 tbsp Olive Oil Extra Virgin
  • 1 Garlic Clove
  • 2 tbsp Sun-dried Tomatoes Jarred, drained and diced
  • 2 cups Fresh Spinach Roughly Chopped
  • 2 tbsp Fresh Parsley
  • 1 tsp Salt to taste

Alfredo Sauce

  • 2 tbsp Butter
  • 300 ml Creme Fraiche Or use fresh cream
  • 100 g Parmigiano Reggiano Parmesan Cheese
  • 1 tsp Black Pepper

Instructions
 

  • Heat the olive oil in a skillet pan and add the chicken mini fillets. Instantly season generously with salt. Fry in the pan for about 6 minutes until the chicken turns slightly golden on both sides.
    Do not over cook as it will go chewy, break a fillet in half to ensure its cooked.
    Remove the chicken from the pan when cooked.
  • Its time to make the Alfredo Sauce in the same pan so lower the heat to a very low gentle heat.
    Add the 2tbsp of Butter and the pot (300ml) of Creme Fraiche and give it a good mix. Add the 100g (half a block) of Parmigiano Reggiano. Again give it a good mix.
  • When the sauce is all melted and smooth, add the chopped Sun-dried Tomatoes.
  • Return the chicken to the pan and turn up the flame to a medium heat. Simmer and not boil for about 10 minutes.
  • Add the chopped fresh Spinach to the pan and mix it all in. Add the lid to the pan.
  • Once the Spinach has wilted remove the lid and throw in some fresh Parsley and give it a good stir.
  • Season with Salt and Black Pepper.
  • Buon Appetito!

Notes

If you like serve with some green beans

Nutrition

Calories: 857kcalCarbohydrates: 13gProtein: 66gFat: 59gSaturated Fat: 33gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 192mgSodium: 2468mgPotassium: 1170mgFiber: 2gSugar: 7gVitamin A: 4000IUVitamin C: 19mgCalcium: 654mgIron: 3mg
Keyword cheesey, chicken, tasty, tuscan
Tried this recipe?Let us know how it was!

Vegan West African Peanut Stew

Vanlife Eats
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0
Vegan West African Peanut Stew

Packed with the flavours of Africa, a ton of veggies, a hint of chilli and the tang of lemon, this delicious bowl will just explode in your mouth. Somehow this hearty and delicious vegan stew works well in both the wintertime and the summertime.

vegan african stew campervan recipe

Vegan West African Peanut Stew

Vegan, Vegetarian
Its hearty and warming yet vibrant and tangy. This is our take on a Vegan West African Peanut Stew.
5 from 1 vote
One-pan – Stove top meal
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Servings 4 Vanlifers
Diet Vegan, Vegetarian

Equipment

  • 1 Large Saucepan
  • 1 Manual Blender

Ingredients
  

  • 1 tbsp Sunflower Oil
  • 400 g Chopped Tinned Tomato 1 Tin
  • 400 g Black Eyed Peas 1 Tin drained (alternatively use chickpeas)
  • 2 Sweet Potatoes Large and cut into smallish bite sized pieces
  • 2 tbsp Peanut Butter Smooth
  • 2 Cups Spinach
  • 2 Fresh Chillies Your preference of heat
  • 1 Cup Vegetable Stock
  • 1/2 Cup Fresh Coriander
  • 2 Spring Onions Chopped
  • 1/2 Lemon Juice of

Paste

  • 2 Onions
  • 1 tsp Fresh Ginger
  • 1 tsp Paprika
  • 2 tsp Ground Coriander
  • 1 tsp Ground Fenugreek
  • 1 tsp Cumin
  • 2 Garlic Cloves
  • 1 tsp Salt

Instructions
 

  • Using a manual food blender finely blitz up all the paste ingredients.
  • Heat a little oil in a pan and add the blitzed paste and cook for 5 minutes stirring often. Meanwhile peel and chop your potatoes.
  • Add the chopped sweet potatoes to the pan along with the tin of tomatoes, the tin of black eyed peas, the cup of vegetable stock and the peanut butter. Give it a good stir. Put the lid on the pan.
  • After 10 minutes add the sliced chillies and return the lid to the pan.
  • After a further 10 minute (25 minutes cooking so far) add the sliced spring onions, the spinach, a handful of shopped coriander and squeeze half a lemon into the mix. Season with salt and pepper and return the lid for a further 5 minutes cooking.
  • Serve generously in bowls with some flat breads.

Notes

Perfect for saving some for tomorrows lunch! 

Nutrition

Calories: 379kcalCarbohydrates: 65gProtein: 15gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 1069mgPotassium: 1319mgFiber: 15gSugar: 18gVitamin A: 18252IUVitamin C: 64mgCalcium: 152mgIron: 6mg
Keyword peanut, spinach, Stew, sweet potato
Tried this recipe?Let us know how it was!

Malfatti – Spinach and Ricotta Dumplings

Vanlife Eats
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0
Malfatti – Spinach and Ricotta Dumplings

Originating from Tuscany, Italy these dumplings are incredibly delicious. Really quite easy to throw together and can be served in a buttery sauce, stock or tomato sauce.

Italian Campervan Recipes

Malfatti – Spinach & Ricotta Dumplings

Vegetarian
This is an authentic Tuscan dish that we have adapted for the van. It's simple quick and easy and very delicious! Malfatti means badly made in Italian but they are yummy none the less!
5 from 1 vote
10 Ingredients or less
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner
Servings 2 Vanlifers
Diet Vegetarian

Equipment

  • 1 Skillet Pan
  • 1 Manual Blender
  • 1 Small bowl to mix

Ingredients
  

  • 200 g Fresh Spinach
  • 150 g Ricotta Cheese
  • 1/2 Cup Plain Flour plus extra for dusting
  • 1 Egg
  • 1/2 Slice Bread
  • 1/2 Cup Parmesan Cheese
  • 1 Pinch Nutmeg Finely Grated
  • 1 tsp Salt
  • 1/2 tsp Pepper 
  • 1 tbsp Butter

Instructions
 

  • Add the 200g of Spinach to your skillet pan and cook the spinach for a few minutes until its all wilted. Do not let it stick to the bottom!
    Drain and press out as much liquid as possible and leave aside to cool.
  • Add the Ricotta, Parmesan, flour and the egg to a bowl and mix it all up.
  • Once the Spinach has cooled add it the manual blender along with half a slice of bread and blitz it all up.
    Add this to the bowl and mix everything together. Season with salt and pepper and a pinch of nutmeg
    You should have a sticky but firm mixture that you can roll into balls. Add more flour if need be.
  • On your tray sprinkle a little flour. Take a tablespoon of mixture and roll into little balls or mini sausage shapes. Make sure they have a light dusting of flour.
    The balls should feel slightly firm and yet not too wet.
  • Add to a pan a shallow amount of water (enough to cover most of the dumpling) and bring to a simmer.
    Add the Malfatti dumplings and simmer for about 7 minutes.
  • Drain a little of the water but leave a little a drizzle in the pan and add a good knob of butter. Coat the dumplings and serve 3 or 4 in each bowl.
  • Enjoy!

Notes

These are also delicious in a tomato sauce!

Nutrition

Calories: 558kcalCarbohydrates: 52gProtein: 33gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 137mgSodium: 2060mgPotassium: 727mgFiber: 4gSugar: 1gVitamin A: 10142IUVitamin C: 28mgCalcium: 830mgIron: 6mg
Keyword dumplings, italian, ricotta, spinach
Tried this recipe?Let us know how it was!

Vegan Bhaji Burgers With Piquanté Chutney

Vanlife Eats
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2
Vegan Bhaji Burgers With Piquanté Chutney

Break away from the standard fake meat vegan burgers and try our crispy onion bhaji burgers. The Piquanté chutney is just so morish!

vegan bhaji burger recipe

Bhaji Burgers With Sweet Piquantè Pepper Chutney

Vegan, Vegetarian
We wanted to make an amazing vegan burger without any "fake" meat so we improvised and came up with this incredible vegan burger alternative.
5 from 1 vote
Leftovers – No water – One-pan – Quick cook – Stove top meal
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner, Lunch
Servings 2 Vanlifers
Diet Vegan, Vegetarian

Ingredients
  

Bhaji Burgers

  • 1 Red Onion
  • 1 Yellow Onion
  • 1 Sweet Potato Small or use half
  • 1 Cup Gram Flour
  • 1 tsp Ginger
  • 1 tsp Turmeric
  • 1 tsp Cumin
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 2 tbsp Avocado Oil
  • 1 Handful Coriander Chopped
  • 2 Vegan Buns

Piquanté Pepper Chutney

  • 3 Tomatoes Baby plum or Cherry
  • 1 tbsp Piquanté Peppers The Jared pickled type
  • 1 tbsp Tomato Ketchup

Instructions
 

Bhaji Burgers

  • Long grate or thinly slice the red and yellow onion into a bowl. Use a tea towel or thick kitchen roll to dab dry it as much as possible. You don't want it to be too wet.
  • Grate the Sweet Potato into the mixture.
  • Add 1/2 cup of Gram Flour, 1 tsp of Cumin, chopped Coriander,1 tsp of Turmeric, salt and pepper and with your hands mix it all together and form 2 large patties.
  • Heat some oil in a pan (I use avocado oil) and shallow fry the 2 patties on each side for about 5 minutes until golden brown on each side. Whilst frying make the Piquanté Chutney

Piquanté Chutney

  • Using your manual blender add 3 baby plum or cherry tomatoes, 1 tablespoon of pickled Piquanté peppers and 1 tablespoon of Tomato Ketchup. Give it a rough chop in the blender.

Construct the Burgers

  • Build your burgers with your favourite fillings. Ours were as follows:
    *Seeded Vegan Burger Buns
    *Bhaji Burgers
    *Piquanté Chutney
    *Mixed Salad Leaves
    *Sliced Gerkins

Nutrition

Calories: 908kcalCarbohydrates: 136gProtein: 36gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gSodium: 1515mgPotassium: 2200mgFiber: 22gSugar: 32gVitamin A: 17821IUVitamin C: 39mgCalcium: 230mgIron: 12mg
Keyword burgers, vegan
Tried this recipe?Let us know how it was!

Quirky Flatbreads

Vanlife Eats
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0
Quirky Flatbreads

Here it is! The recipe for the flatbreads we made at Camp Quirky. We make these nearly every day in van. It only take a s few minutes to knock up the dough and whilst taking the dog out for her morning walk we leave the dough to prove.

These flatbreads are extremely versatile and just about any herb can be added for flavour depending on what you are serving them with. We often like them with just butter for a yummy and filling breakfast.

Campervan bread recipe

Quirky Flatbreads

Vegetarian
We make these almost every day in the van. Simple recipe with basic ingredients and far better than any you can buy. Also who doesnt love the smell of warm bread?
5 from 1 vote
10 Ingredients or less – Leftovers – One-pan – Open fire – Quick cook
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Proving Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dinner, Lunch, Side Dish, Snacks
Servings 6 Flatbreads
Diet Vegetarian

Equipment

Ingredients
  

  • 500 g Plain Flour
  • 1 tsp Salt
  • 2 tbsp Dry Active Yeast
  • 150 ml Hot Water
  • 150 ml Milk
  • 3 tbsp Olive Oil
  • 1 Handful Herb of your choice Maybe add grated garlic :)

Instructions
 

  • In a large mixing bowl add 500g of Plain Flour, 1tsp of Salt and 2tbsp of Dry Active Yeast. Combine it all together with a fork.
  • Cautiously Add 150ml of cold milk to 150ml of hot water to result in a warm liquid. Add the liquid to the flour and roughly mix it taking care not to make it overly wet.
  • Add 3tbsp of Olive Oil and then knead the dough for about 3 minutes. It should result in a springy dough that bounces back when pressed.
  • Sprinkle a little water on to the dough and cover with a tea towel. Leave in a warm place like on your dashboard.
  • Leave to rest for at least 1 hour, so go for a walk and explore.
  • By this time the dough will be about double its size. Turn it out on to a lightly floured surface and divide into 6 balls.
    Oh and heat your pan to a medium heat.
  • Flatten one of the dough balls out to a disc about 7-8cm in diameter and 1cm thick.
    Place it onto the hot pan and dry fry each side for about 4-5 minutes. The flatbread will form bubbles. Ideally 3 or 4 large bubbles.
    Whilst cooking prepare the next flatbread.
  • Coat each finished bread with melted butter or herbs. We like to use a sprinkle of paprika and some finely chopped parsley.

Notes

Experiment with your favourite topping such as pressing grated garlic into the dough before frying.

Nutrition

Calories: 385kcalCarbohydrates: 65gProtein: 10gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 3mgSodium: 401mgPotassium: 140mgFiber: 3gSugar: 1gVitamin A: 41IUVitamin C: 1mgCalcium: 45mgIron: 4mg
Keyword bread, flour
Tried this recipe?Let us know how it was!

Lemon drizzle Omnia cake

Vanlife Eats
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0
Lemon drizzle Omnia cake

This lemon drizzle cake baked in an Omnia oven, looks beautiful at any meet-up. It’s ideal with a cup of tea & it’s hard to only eat 1 slice. Deliciously moist and sticky without being too sharp. This lemon drizzle is one you just have to try! It can be baked in a conventional oven also if an Omnia isn’t available.

We would always recommend baking cakes in the silicone mould when using the omnia. If you do not have one you will need to line the oven well. The mould makes the lemon drizzle a lot less messy too!

If you make this lemon drizzle omnia cake be sure to rate it below!

lemon drizzle Omnia

Lemon Drizzle Omnia Cake

Vegetarian
We made this delicious, moist lemon drizzle cake to celebrate Vanlife Eats second birthday! It was the perfect way to celebrate the start of Summer.
5 from 1 vote
10 Ingredients or less – Stove top meal
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Baking, Dessert
Servings 10 vanlifers
Diet Vegetarian

Equipment

Ingredients
  

For the cake

  • 1 cup unsalted butter
  • 1 cup caster sugar
  • 4 eggs
  • 1 cup self-raising flour
  • 2 lemons (zest)

For the topping

  • 2 lemons (juice)
  • 2/3 cup caster sugar
  • edible wildflowers (dried or fresh)

Instructions
 

For the cake

  • Start by pre-heating the Omnia on the hob. This will help get a good rise on your cake.
  • Add the cup of butter & cup of sugar and beat together until pale and creamy.
  • Add the eggs one at a time and mix through slowly.
  • Add in the cup of flour and combine.
  • Add in the lemon zest and mix through without over beating.
  • Add mixture to the silicone insert & place into the Omnia.
  • Keep over a high heat for 2-3 minutes and then drop down to a low/medium flame. Bake for 50 minutes or until cooked & a knife/skewer comes out of the mixture clean.
  • If possible remove the silicone insert from the Omnia to help the cooling process & mix up the drizzle.

For the lemon drizzle

  • Squeeze the juice of the 2 zested lemons into a bowl and add the 2/3 cup of sugar. Mix together to form a thick sticky drizzle.
  • Prick the cake all over with the top with a fork and slowly spoon the majority of the drizzle over the top of the cake, and leave to cool fully in the mould.
  • When cool tip the cake out and slowly drip the remaining drizzle down the side of the cake, add the flowers to the top for decoration.

Notes

If you have an oven in your van, bake at Gas Mark 4 for a similar time

Nutrition

Calories: 374kcalCarbohydrates: 46gProtein: 4gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 114mgSodium: 29mgPotassium: 103mgFiber: 2gSugar: 34gVitamin A: 672IUVitamin C: 23mgCalcium: 29mgIron: 1mg
Keyword Cake, Lemon, omnia, stove top, summer
Tried this recipe?Let us know how it was!
@vanlifeeats

It’s our second birthday, 2 years since we launched vanlifeeats.com #happybirthday #lemondrizzle #vanlife #vanlifeeats #ukvanlife #vanlifeuk

♬ Birthday – Anne-Marie

Pumpkin Donuts

Vanlife Eats
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0
Pumpkin Donuts

When we saw @thedornstroms had made pumpkin donuts in their van, we knew we HAD to have the recipe on our website. As if donuts weren’t good enough, this cinnamon pumpkin recipe just took them to the next level! If you have an oven in your van then this donut recipe is a must try! They used the original recipe from Brooklynfarmgirl.com and adapted it slightly for their van. All the ingredients can be mixed in one bowl so less washing up! This recipe makes 12 donuts

Pumpkin donuts

Pumpkin Donuts

@thedornstroms
Vegetarian
Donuts in a van, is that even possible? They sure are and these pumpkin donuts are so good you are going to want to make them all year round!
5 from 1 vote
30 minute meal – Tinned food
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Course Baking, Dessert
Servings 12
Diet Vegetarian

Equipment

  • Oven
  • Donut baking tray

Ingredients
  

For the donuts

  • 1/4 cup vegetable oil
  • 2 eggs
  • 3/4 cup sugar
  • 3/4 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp vanilla
  • 1 cup all purpose flour

For the sugar coating

  • 3 tbsp sugar
  • 2 tsp cinnamon

Instructions
 

  • Preheat the oven to 350F, gas mark 4
  • Add all the ingredients for the donuts except the flour into a bowl. Mix until combined.
  • Gradually stir in the flour and keep mixing until nice and smooth.
  • Fill each section of the silicone donut tray 3/4 of the way.
  • Place in the centre of the pre-heated oven for 15-17 minutes.
  • Remove from the oven and leave to cool for 5 minutes, or until cool enough to handle.
  • While waiting, mix the sugar and cinnamon together for the sugar coating.
  • Place the donuts in the mixture one at a time and cover with the sugar.

Nutrition

Calories: 115kcalCarbohydrates: 25gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 27mgSodium: 144mgPotassium: 56mgFiber: 1gSugar: 16gVitamin A: 2424IUVitamin C: 1mgCalcium: 34mgIron: 1mg
Keyword autumn, autumn recipe, autumnal, comfort food, donuts, pumpkin
Tried this recipe?Let us know how it was!

Smoky, spicy one pan chicken

Vanlife Eats
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0
Smoky, spicy one pan chicken

Us vanlifers love a one pan recipe. It’s handy if you only have one hob, and it also saves on washing up. What’s not to love? This recipe of smoky, spicy one pan chicken is a favourite of @campervancodgers. The great thing about this recipe is that you can adjust the spices to your tastes making it suitable for all. If you would like to make this a vegetarian or vegan option just change the protein option to tofu / jackfruit / halloumi / quorn etc

Smoky spicy chicken with garlic ciabatta

Smoky, spicy one pan chicken and rice

Campervancodgers
Meat Based
A one pan meal which can be made vegan with a substitute like jackfruit. This meal is quick and easy ideal for vanlife cooking and delicious served with a garlic ciabatta. Can be as spicy as you like or use less to make it a little milder. Chuck it all in one pan and wait for the yumminess!
5 from 1 vote
30 minute meal – One-pan – Stove top meal
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Servings 4 people
Diet Meat Based

Equipment

Ingredients
  

  • 4 Chicken breasts Can use Jackfruit as a substitute
  • 3 handfuls Basmati rice
  • 1 Orange pepper
  • 1 Red pepper
  • 1 tbsp Smoked paprika
  • 1 tbsp Cayenne pepper powder
  • 1 tbsp Chilli powder
  • 2 Onions
  • 500 ml Vegetable stock
  • 20 Cherry tomatoes
  • 1 tbsp Olive oil

Instructions
 

  • Chop 2 onions into large chunks
  • Chop the peppers into slices
  • Cut chicken breasts or jackfruit into chunks
  • Add oil to a large wok
  • Lightly fry the chicken
  • Add onions and fry for a few mins
  • Add the spices
  • Once spices stirred in add the peppers and fry until the juices start to come out.
  • Add two to three palmfuls of basmati rice..
  • Once the rice has soaked up the juice add 500ml of vegetable stock and bring to boil and reduce to simmer.
  • Have more water to hand and top up if necessary to have a bit of sauce left once the rice is cooked.
  • Add the cherry tomatoes stir in then serve after couple of minutes
  • I serve with garlic ciabatta done in the ridgemonkey

Nutrition

Calories: 365kcalCarbohydrates: 17gProtein: 51gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 145mgSodium: 811mgPotassium: 1332mgFiber: 4gSugar: 8gVitamin A: 4589IUVitamin C: 103mgCalcium: 50mgIron: 3mg
Keyword Family friendly, gluten free, Simple
Tried this recipe?Let us know how it was!
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