Tasty camping lunches

Over lockdown, in anticipation of better days, I’ve been trying out new recipes for our camping trips!

Tasty lunches can be particularly tricky to plan out. You want something light, especially if you had a cooked breakfast not so long ago! You also want something that’s transportable with ingredients which won’t go off if you’ve only got a cool box not a fridge. Warm lunches can be particularly welcome if the weather’s a little chilly.

Here’s my latest find – quesadillas!

These are super simple – you just need tortillas (the soft kind – I used wheat ones), grated cheese, any other fillings you fancy and a frying pan.

Place cheese and other fillings on the torilla, pop another tortilla on top. Lightly oil your pan and heat on a medium heat. Cook the tortilla sandwich until the bottom is crispy and the cheese is melting. The melting cheese will help hold everything together when you flip it with a fish slice. Once the other side is also golden and toasted, transfer to a chopping board and cut into wedges.

“Queso” is cheese in Spanish and you need that to help them stick together, but in terms of fillings you could try adding to the cheese how about:

slices of tomato

sliced mushrooms

chopped olives

sliced spring onions

sliced avocado

spinach (although can be bit fragile to transport when camping)

wild garlic

ham (but be careful of how you store it if you’ve not got a fridge)

thinly sliced onion

…basically anything you fancy! I’m going to make these this weekend and try adding capers, because they transport so well for camping and I think the little bit of acidic bite will cut through the rich cheese well.

Different types of cheese are also worth trying – guyere works particularly well, but for camping I usually take pre-grated cheddar as it’s easier.

I’d love to hear your favourite quesadilla fillings – leave a comment if you want to inspire me!

L

There’s no rule about fires…

There are lots of rules these days, and we’re trying our best to stick to them… but as far as we could tell there’s no rule stopping two goats sitting by a fire in a garden eating some fire food!

Last night it wasn’t raining, so we enjoyed a relaxed evening looking at the fire and eating.  Not only were we the regulation 2m apart – we had a smoke screen between us from the fire.

We tried out a new recipe – coconut vegetable curry.  It passed the test of being easy to cook on the fire and also tasty, so that will be added to our camping repertoire!  Hopefully not too much longer now ?!?!

L & R

I’d rather be…

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As the mug says – I’d rather be… camping.

Wouldn’t we all in this glorious spring weather?!

Instead this is a picture of me trying to perfect my campfire recipes by turning them all into tablespoons and cups – in the hope that one of these days I’ll get to do some more campfire cooking!

L

Vegetarian camping feast

I love preparing the menus for our camping trips, but I was a bit stumped when I needed to devise a vegetarian menu for whole of the bank holiday without using mushrooms or any citrus or apples!!

After a bit of pondering (and internet research)… this is what I came up with:

Friday dinner

stir fry with noodles (why have I never cooked this when camping before? I bought ready prepared packets of vegetable stir fry, some stir in sauce and dried instant noodles – a super fast supper, perfect when you need to eat fast after getting all the tents up!)

pineapple pan pudding (one of my dutch oven staples)

Saturday breakfast

shakshuka (basically eggs poached by simmering them in a tomato sauce)

freshly baked damper bread

Saturday lunch

macaroni cheese and salad (cooked in the Dutch oven)

Saturday dinner

dahl and naan bread (dahl is a cheap, easy and tasty Dutch oven meal.  The naan toast up quickly on the fire using the Dutch oven’s lid)

blueberry cake (this was my first attempt at blueberry cake in the Dutch oven – I think it was pretty successful and I’d make it again another time)

Sunday breakfast

cabbage griddle, scones egss and beans (cooked on the Primus stove, no time for Dutch ovens before church!)

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Cabbage griddle scones

Sunday lunch

pitta breads with cheese and leftover salad (toasted up on the griddle pan on the primus stove)

Sunday dinner

sweet potato, butternut squash and bean stew with beer bread (I’d never heard of beer bread before researching for this trip, but it is a delicious, if unhealthy loaf made – as the name would suggest – with beer and drowned in butter as it cooks!)

cinnamon swirl cake (another new recipe for me, served with custard straight from the carton)

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Three dutch ovens on the go at once!! Left is the beer bread, having already cooked on the fire, it is having fire just on the top to finish it off. Middle is our vegetable stew and top is the cinnamon butter melting ready to make the pudding!

Monday breakfast

Ah well, our trip was cut short by our trip to A&E so for Monday we didn’t have what I’d planned, rather we had the emergency cornflakes I’d brought and some of the cereal bars I’d made before we came.

Hope this menu inspires you if you also need to plan a vegetarian trip.

L