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Fancy Campers: Small Kitchen Recipes | Australian Lifestyle

L.Living in a van or home without mains power will teach you to navigate, adapt and do things differently. It’s amazing how you start to enjoy preparing food a little more slowly with your hands.

To get you started with your little kitchen, here’s a list of the appliances I use in my house on an almost daily basis, along with three recipes.

  • Heavy Base Frying Pan: For meals that don’t require cooking a lot of sauce, such as eggs, French toast, fish, grilled meats, or even pancakes.

  • Cast Iron Pot: Boil pasta or rice, make cakes, cook over an open fire, boil water, make curries and soups, or use as a second skillet when needed.

  • A sharp knife (or two): I have a simple stone to keep my knife sharp, but there are many handy gadgets that work just as well.

Butler cooking in her trusty camper van. Photo: Todd Timios
  • Cookware: 95% of the time my go-to is a wooden spoon for cooking. I also use tongs a lot. There is a small egg flip which is great for scrambled eggs.

  • Strainer or colander: Great for rinsing grains and legumes, making cheese, draining pasta, rinsing salad greens and herbs.

  • Chopping boards: I have two, one for meat and one for everything else.

  • Bowls and Plates: These are obvious, but I’d like to point out that we don’t use anything “camping” specific. that can be used.

  • Measuring cups and spoons: Having all the measuring cups and spoons takes up a lot of space, so only prepare 1 cup, 1 tablespoon, and 1 teaspoon.

  • Various size jars: for making salad dressings, storing grains, spices and other pantry items. It is also indispensable in homemade fermented foods and pickles.

  • Vessels of various sizes: For storing leftovers and food scraps to make stocks and soups.

  • Mortar and Pestle: Great for making pesto, nut- and seed-based treats, aioli, dips, salad dressings, and curry pastes, especially if you don’t have electricity in your kitchen.

  • Grater: It’s a good idea to get a good, small, sharp grater for peeling cheese, vegetables, and citrus peels.

yogurt flatbread

These are very affordable, high in protein from yogurt, contain few ingredients, and require minimal rest time so they can be made quickly. Use instead of to stuff your favorite sandwich ingredients.

make 6
Preparation 25 minutes
cooking 15 minutes

flat bread
Eat them in curries, barbecues, or as an alternative to store-bought wraps: Butler’s Flat Bread. Photo: Todd Timios

1 cup bread crumbsplus additional dusting
3/4 cup full-fat Greek yogurt
2 pinches flaky sea salt
olive oil or butter
for frying pan

Combine the flour, yogurt, and salt in a small bowl and mix. Lightly dust a bench or cutting board with flour and knead the dough into a smooth, non-sticky dough. This takes her only a minute. No need to knead this flatbread.

Put the dough back into the bowl and add a little flour to the bottom.

I have found that these pans roll out easily if the dough is allowed to rest briefly in the refrigerator or in the cool of a small kitchen. I don’t need much break time. About 20 minutes is fine.

After the dough has rested, divide it into 6 equal parts. Form them into balls and roll them with a rolling pin or floured wine bottle (or other glass bottle you have on hand).

Then put the skillet on medium heat and add a little oil or butter. Bake the dough until golden brown on both sides. Done in minutes. Wrap the bread in a clean dishcloth to keep it warm while cooking.

These are best dusted with dukkah and served immediately.

walnut and almond dukkah

Dukkah is an essential condiment for campers. Add to salads and sprinkle over eggs, dips, and flatbreads. Macadamia, Brazil nuts, and pistachios are great substitutes for walnuts and almonds.

make ¾ cup
Preparation 5 minutes
cooking 5 minutes

Spices in a mortar and pestle
A mortar and pestle make good use of this recipe for hand-ground ducca. Photo: Todd Timios

¼ cup almonds
¼ cup walnuts
3 tablespoons sesame seeds
1 tablespoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon cumin
½ teaspoon flake sea salt

Toast the almonds, walnuts and sesame seeds in a skillet over medium heat until the nuts are golden and fragrant. It takes about 5 minutes. Toss the pan regularly to keep the nuts and seeds from burning.

Add coriander seeds, fennel seeds, cumin and salt and heat for an additional 1-2 minutes, then remove from heat and allow to cool. It is much easier and more effective if the nuts and seeds are cooled before grinding.

Using a mortar and pestle, grind the dukkah as finely as you like, but be careful not to blend for too long. Makes a fragrant nut butter. I like to leave it a little chunky to add texture.

Dukkah is stored indefinitely in an airtight container or jar.

Pan-fried pizza with zucchini, ricotta cheese and cherry tomatoes

There were many nights camping in the bush and craving good, piping hot pizza. So, with some wine and our favorite kitchen essentials on hand for a while, we came up with this recipe.

make 2
Preparation 15 minutes
cooking 1 hour 15 minutes

pizza on a plate
No-Bake Pizza: Just put it in a pan and bake it. Photo: Todd Timios

for fabric
1½ tsp dry yeast
1 tablespoon raw sugar
150ml lukewarm water
1 teaspoon salt
250g strong flour

for topping
1 red onionfinely sliced
extra virgin olive oil
flaky sea salt
2 tablespoons balsamic vinegar
1 tablespoon coconut sugar or raw sugar
(option)
two small zucchini
finely sliced ​​lengthwise
400g cherry tomatoes
whole
cracked pepper
1 clove of garlic
2 cups ricotta cheese
(commercially available or self-made)
1 handful of flat leaf parsley and basil
a handful of rockets
salt and pepper

Add yeast and sugar to warm water and stir to dissolve. Mix flour and salt in a large bowl. Wait a few minutes for the yeast to activate. The top will start to bubble and bubble a little. Once done, add the yeast sugar water to the bowl with the flour and salt.

To reduce clutter in a small kitchen, start mixing in a bowl until you have a rough, sticky dough. Once all the liquid has been absorbed into the flour, transfer it to a floured surface and knead until smooth and elastic.

Return the floured dough to the bowl. Cover with a tea towel and let stand until doubled in size, about 45 minutes.

Meanwhile, finely slice the red onion and fry it in 2 tablespoons of olive oil and a pinch of salt. Add the balsamic vinegar and sugar, stirring regularly until the onions are fully cooked, gooey and sweet.

Sauté cherry tomatoes in olive oil, salt, and pepper until softened and browned on the outside. Add a little oil and fry the sliced ​​zucchini until golden brown.

Cut the dough in half and roll out to desired thickness. A size similar to a dinner plate is recommended.

Place the skillet on the stove and add a little olive oil if desired. Don’t let the base get too oily. Bake the pizza dough until golden brown. Lower the heat so that the outside of the dough is golden brown. When the dough becomes fluffy, flip it over and bake the other side. Warm and repeat with the other pizza base.

Rub garlic cloves into each base for a subtle garlic flavor. Spread over ricotta cheese and top with charred cherry tomatoes, zucchini and onions. Garnish with parsley, basil, arugula, salt and pepper.

Fancy Campers: Small Kitchen Recipes | Australian Lifestyle

Source link Fancy Campers: Small Kitchen Recipes | Australian Lifestyle

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