|
|
| |
|
Here are a few recipes that I find really useful in the motorhome. You
are more than welcome to share your recipes and cooking tips on this site.
Just email me.
The guidelines I am following for motor "Home" Cooking recipes are
- Few pans are needed
- Short preparation time
- Not too odorous (that said, you can't cook without frying onions)
- Ingredients that meet with our storage needs
I have tried to come up with some touring recipes. In addition to the
above criteria, these recipes also make use of ingredients that are
easy to find in countries where we commonly tour with our motorhomes.
Lekker Beans
Bananas in Coconut Milk Spicy
Potato Salad Eggs n' Eggs |
Serves 2
This is my favourite motorhome recipe. It was taught to me by a lovely
retired Dutch couple who tour every year in their converted ford truck.
Lekker is Dutch for tasty. The great thing about this dish is that there
are few ingredients, one pan, little work and real food at the end of it.
This is what I make when I am tired out and in need of quick, hearty
sustenance.
Ingredients:
1 large can (500g drained weight) kidney beans
1 onion
Tablespoonful of olive oil
*1 packet bacon bits (lardons in French)
Salt
Pepper
Optional: dash of brandy, whiskey or vodka
*If you are making this somewhere where there are no bacon bits then
cutting up the usual rindless rashers will do fine. You can also
substitute cut up frankfurters for the bacon.
1) Dice the onion and fry in the oil, until it goes transparent.
2) Add the contents of the packet of bacon and season with salt and
pepper. The bacon bits do not keep at all well after they have been opened
so cook the lot.
3) Drain and wash the beans.
4) When the bacon is cooked and beginning to brown, add the beans and
season again.
5) Remove from the heat when the beans are soft and cooked. If you are
going to add brandy, do it just before removing the pan from the heat.
Caution: Go easy on the salt. The beans usually add a lot of salt to the
dish because of the brine they come in.
Tip: Use generous amounts of coarse ground black pepper (often called
steak pepper in continental supermarkets) for a more intense flavour.
Back to top
Serves 2
This is a dish I was taught by a Thai family who I worked with for years
during my student days. They were a kind of adopted second family and
enjoyed teaching me all about their language, culture and cooking.
Ingredients
4 bananas
1 can (400ml) coconut milk*
Salt
Sugar
*You will find coconut milk in most large continental supermarkets. It
comes in a few different forms. Buy it in a can for simplicity. The powder
is also not hard to use. Mix it with cold water and stir well to make the
milk. Keep adding powder, mixing and tasting until you have a creamy milk.
Canned coconut cream will also do fine for this recipe.
1) Empty the coconut milk into a pan and put on a medium heat
2) Chop up the bananas into roughly 3cm segments
3) Place the bananas in the pan and heat for a few minutes, until the milk
starts to froth and the bananas start to go slightly see though. You
should taste the bananas in the milk at this point.
4) Add a pinch of salt and a teaspoonful of sugar. Stir and taste. Add
more sugar as needed
Back to top
This recipe was show to me by an English sailor at a party with my sailing
friends in Olhão, southern Portugal. It sounds like a meal accompaniment
but it is actually a full meal in itself. Can be eaten hot or cold.
Ingredients:
800g new potatoes (in France « Pommes de Terre pour Primeur » work well
for this recipe)
100g peas (petit pois are best)
Tablespoon mayonnaise
Teaspoon Dijon mustard
Half a teaspoon curry powder
Salt
Pepper
1 Tin of Tuna (in water is best)
1 squeeze of lemon
1) Wash and then cut the potatoes into slices of about 3cms thick. I like
to leave the skins on (and its much better for you) but it works just as
well with peeled potatoes.
2) Place the potato pieces in a pan of cold, salted water and heat on high
until water boils.
3) Try a potato after ten minutes. It should be soft all the way through
with no crunchiness at all.
4) When the potatoes are just about done, add the peas. Cook for a minute,
remove from the heat and drain.
5) If you are making the cold version, allow the potatoes and peas to cool
at this point.
6) Add the mayonnaise, mustard, curry powder, salt and pepper in the same
area of the pan and then stir.
7) Add the tuna and lemon juice. If you have tuna in water, add a little
of the liquid.
8) Stir well and serve.
Tip: Many other spices work well with this dish. Ground coriander seed and
Garam Masala are both good. The outer rind of the lemon can also be grated
into the dish for more tang.
Back to top
This is the breakfast of kings. I made this recipe up.
Serves 2
4 eggs
100g smoked salmon
2 tablespoons Mascarpone cheese (Mascarpone is famous for its use in
making the Italian desert, Tiramisu. Crème
Fraîche is a good substitute
for Mascarpone. It is also cheaper and easier to find).
2 teaspoons black caviar. (I buy the “Deutch” brand in Lidl for about 3€
the jar)
Salt
Pepper
Butter*
*Try President butter. It is expensive but it is worth trying once. If you
are in Portugal, try the butter from the Azores.
1) Scramble the eggs in a bowl
2) Chop the salmon into strips and add to the eggs. Add salt and pepper.
3) Add the butter to a pan and heat gently
4) When the butter is melted, add the egg mixture
5) Stir occasionally and carefully, allowing large cooked lumps to form.
You will see the salmon change colour when it is cooked.
6) When cooked (after just a few minutes on the heat) serve onto a small
plate
7) While it is piping hot, place one spoonful of Mascarpone on top of the
eggs. The cheese should start to melt around the edges
8) Place the caviar on top of the cheese. Serve straight away.
Caution: It is easy to over salt this dish. The salty fish and salted
butter already provide a lot so be careful you don’t over do it. Secondly,
this dish goes cold in a flash but is much better hot. Make sure you serve
it up just when people are ready to eat.
Tip: Crushed dill seeds can also be good in the egg mixture.
Back to top |
|
|
|
|
|
|
|
