Most home cooks love cooking outdoors, but unfortunately many home recipes are not suitable for cooking on a campsite. Many RVs also have relatively limited kitchen facilities, so you'll have to be a little more creative when cooking. For this reason, we have put together some suitable, quick and easy camping recipes for you in this article. Create your own dishes like tasty stews in nature using our camping recipes. All you can do is use a campfire or a gas stove, as well as an easy-to-clean cast iron pan.
Thanks to our tips, you can use the recipes fordelicious mealsonly prepare with one piece of cookware. For example, if you need to boil water for pasta or a sauce and sauté the vegetables, you will need separate kitchen utensils. Instead, try thinking outside the box and cooking all the ingredients together to prepare simple, nourishing food for new adventures. When you create camping recipes like this, it's simply a matter of finding the right order with little effort. During a cozy campfire eveningwhile camping in the wildA homemade, warm stew is the right ingredient for a real outdoor experience.
Delicious camping recipes for a better holiday season
One of the biggest advantages of these camping recipes is the practical use of the dishes, which can save you the hassle of washing dishes. Unlike home conditions, at a campsite you usually have to clean everything by hand after meals. So you can avoid scrubbing pots and pans by preparing food in a different way. This allows you to spend less time cleaning and more enjoyable momentsduring your camping holidayto spend.
Every home cook knows how difficult it can be to follow the steps of a recipe in a timely manner. This problem can occur withPreparation of camping dishesdeepen even more. You cannot prepare the products you need on different cooking appliances at the same time as easily as you can at home. For this reason, the camping recipes, in which you combine everything in one, are the right solution for the camping kitchen.
Regardless of whether you are cooking for two people or a whole hiking group, you can easily portion good dishes and camping food depending on the size of the group. However, when packing, you must remember to take a larger cooking pot with you. See for yourself by simply trying out these handy cooking methods on your next camping trip.
Pancakes with blueberries and bananas
Such camping recipes combine two classic types of breakfast for a warm and airy start to the morning. You can replace some of the ingredients like fresh milk and butter with more robust options that last longer, like powdered milk. This tastes just as good, and the other secret ingredient we can recommend for it is the clarified butter ghee. It has many advantages over traditional butter, but the main ones are that it is shelf stable and less likely to burn.
If you're making pancakes over a campfire or even a camp stove, you'll want to re-grease the pan for each piece. The smooth and chewy texture of the banana complements the flavor of the ghee, while the blueberries add a fresh and juicy note that replaces the maple syrup well.
Ingredients:
- 1 cup flour if available
- 1/3 cup milk powder combined with 1 cup water
- 1 teaspoon baking powder
- 1/4 tsp salt
- 1 No
- 1 banana cut into smaller pieces
- 1/2 cup blueberries
- 6 Telofels Butter
Preparation:
- Mix the flour, milk powder, baking powder and salt in a bowl and add water, egg and the remaining ingredients. Beat with a fork until the pancake batter becomes homogeneous.
- Heat a cast iron skillet over your campfire or camp stove over medium-high heat. Add a teaspoon of ghee to grease and pour 1/3 cup of the mixture into the center of the pan. Throw some pieces of the banana and blueberries on top. Bake until small bubbles appear on the surface and turn with a metal spatula until both sides are golden brown.
- Repeat the process with the rest of the dough and serve the pancakes stacked, with a topping on hand such as jam, honey, etc.
All sorts of things with canned chickpeas
Camping recipes for protein-rich, gluten-free and vegetarian breakfasts are perfect for starting the day in the middle of the forest. This vegetable stir-fry with chickpeas is a protein-rich addition to your daily diet in nature. To give the dish a light and summery flavor profile, it's best to use seasonal vegetables in the mix. Top it off with fried eggs by covering them from above to use the trapped steam as a cooker. This allows you to get a hard egg white and a perfectly runny yolk at the same time.
Ingredients:
- 1 tablespoon oil to your liking
- Summer squash or zucchini cut into half moons
- 1 red onion, again in half-moon slices
- A large piece or 3 small sliced peppers
- 1 can of chickpeas
- 1/2 teaspoon coriander
- 1/8 tsp cinnamon
- 1/2 teaspoon salt or to taste
- 2 Owner
Preparation:
- Heat the oil in a pan with a lid until hot and golden. Add the onions, peppers and zucchini and fry for about 5 minutes. Add the drained chickpeas for another 10 minutes.
- Move everything to the sides of the pan to make room in the middle for the eggs. Oil the area a little, crack the two eggs on it and cover the whole thing for a few minutes. Remove the dish from the heat and enjoy it warm.
Camping recipes – hamburgers with red lentils
With this recipe you can make a vegetarian and plant-based version of the classic quickly and deliciously in just a few steps. The red lentils pack just as much flavor and protein as the original with minced meat, but without the extras. You have the chance to rediscover and redesign simple food. It's a recipe to be developed from scratch, sidestepping a lot of mystery in exchange for whole foods and readily available spices.
Red lentils, onion, pepper and garlic form the hearty base of the dish. The flavors are then enhanced with tomato paste, apple cider vinegar, maple syrup, mustard, chili powder and vegan Worcestershire sauce. All are pretty clear and easy to understand, except of course the Worcestershire sauce, but we'll leave its mysterious origins for another time. Try this version if this is your first time camping with a gas stove.
Ingredients:
- 1/2 tablespoon oil
- 1 onion, diced
- pepper and salt
- 3 minced garlic cloves
- 1/2 cup red lentils
- 1 1/2 cup water or broth
- 2 tbsp tomato paste
- 1 tablespoon maple syrup
- 2 teaspoons apple cider vinegar
- 1 TL vegane Worcestersoße
- 1 teaspoon chili powder
- Hamburger buns
Preparation:
- Heat the oil in a medium saucepan and fry the chopped onions with the pepper. Sauté until they soften and the onions turn golden brown and add the garlic for another minute.
- Add the red lentils and water to the pot, bring to the boil and simmer for 10 minutes, stirring occasionally. This should make the lentils tender but not fall apart.
- Mix tomato puree, mustard, maple syrup, apple cider vinegar, Worcestershire sauce, chili powder and season to taste with salt. Let simmer until the sauce has thickened a little. Finally, spread on toasted rolls and eat warm.
Stew beef stroganoff in a cast iron pan
Many mountaineers and hikers actually know this delicious specialty as a dehydrated meal out of a bag. It's hearty, filling and filled with lots of savory flavors. Mastering traditional beef stroganoff at the campsite seems like a difficult task at first glance. But it is a remarkable one-pot dish that is also part of our great camping recipes.
Ingredients:
- 250 g beef or veal cut into bite-sized strips
- 1 tsp salt
- 2 EL Kill
- 300 g mushrooms or mushrooms, quartered
- 1 diced onion
- 2 cups broth
- A cup of water
- 1 tbsp soy sauce
- 2 TL Thymian
- 1/2 pack of egg noodles
- Half a cup of full-fat sour cream
Preparation:
- In a large cast iron skillet, heat the oil, salt and add the meat until browned on both sides and cooked through. Then let it rest while you prepare the vegetables and pasta.
- Over medium heat, stir-fry the mushrooms for 5 minutes and then add the diced onions for another 5 minutes. Pour in broth, water and soy sauce and season with thyme. Use the frying stock to cook the egg noodles until al dente.
- Once the pasta is ready, remove the pan from the heat. Put the fried meat back into the cast iron pan, stir in the sour cream and serve immediately with the noodles.
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Lasagna in the casserole
Finally, we will show you an extraordinary cooking method that will allow you to prepare lasagne in a non-traditional way during your camping holiday. The popular Italian dish is made differently. Some foods satisfy our stomachs, some foods satisfy our minds, but lasagna speaks directly to our hearts. She's like a loving hug from the Italian grandmother that none of us ever had.
A cast iron dutch oven allows coals to be pushed down in the campfire while allowing more coals to be stacked on the rimmed lid. With the even heat distributor you can bring the inside of the vessel to an ideal baking temperature. It's best to use fresh lasagna sheets.
Ingredients:
- 1 tablespoon olive oil
- 2 1/2 cups or a jar of ready-made pasta sauce
- 400 g fresh pasta in the form of lasagna sheets
- 3 cups fresh spinach leaves
- 1 1/2 cup grated cheese of your choice
- 1 tbsp dried oregano or basil or a mixture of both
Preparation:
- If you're cooking on a fire, it's best to prepare the coals in front of it. You will need about 25 of these.
- Start by greasing the bottom of a cast iron Dutch oven with the olive oil to prevent the bottom layer from burning and sticking. Add 1/2 cup pasta sauce and spread evenly over the bottom of the pot. Use the first set of lasagna sheets to create the base. Coat these with some of the sauce, a cup of spinach leaves and 1/3 cup of cheese. Continue with the second and third layers in the same way. Sprinkle the oregano on top.
- Use 8 pieces of coals to form a bed on which to place your Dutch oven. Cover the pot and place the remaining coals on the lid. Bake for 30 minutes until the pasta is tender and the cheese is well melted.
- Remove the Dutch oven from the heat, carefully remove the lid and set it aside. Cut the lasagna into 4 portions and enjoy the great camping recipes under the stars.
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