Cooking whilst away on site can be a struggle, there's less tabletop space, you've packed less pots, pans and bowls and you've got limited hob/cooker space. Rather than spending a tonne of money eating out or playing it safe with sandwiches, mix it up with these delicious recipes perfect for caravanning and camping.
Edible Bowls - save yourself some washing up and make the bowl part of the meal.
Scoop out the centre and reserve (see notes for ideas to use). To be neat, use a small knife to cut a round outline before scooping out the centre.
Line the bread bowl with a layer of ham. Try to use one whole piece if you can because then there is less chance of egg seeping through and being
soaked up by the bread.
Crack in an egg.
Top each with 2 tbsp of mozzarella cheese and a sprinkle of parsley (optional).
Put the top back on each roll. Wrap with foil and place in oven to bake for ~10 to 15 minutes. Take a peek at 10 minutes to check them. 10 minutes = very runny yolks. 15 minutes = firm just cooked yolks. 15 minutes + = very cooked yolks. (See notes for more information)
Lay the first baked potato on its side, and use a knife to carefully cut off the top third of the potato. With a spoon, hollow out the middle of the potato to make a "bowl", leaving the potato as thick or thin as you'd like. (Just remember, the more room you leave, the more room for eggs, bacon and cheese!) Repeat with the second potato.
Place 1/2 tablespoon of butter in the middle of each bowl. Then gently break an egg into each bowl, careful not to break the yolk. Top with bacon, cheese, parsley, and then season with salt and pepper.
Bake at 350 degrees F for 20-25 minutes, or until the egg whites are set. Serve immediately.
Everything on a Stick! In classic camp site style, these dishes are served on a skewer.
In a bowl whisk together 1/4 cup olive oil, lemon juice, vinegar, garlic, oregano, basil, thyme, coriander and season with salt and pepper to taste (I used 3/4 tsp salt 1/4 tsp pepper). Place chicken in a gallon size resealable bag, pour
olive oil mixture over chicken and press chicken into marinade. Seal bag and refrigerate 45 minutes to 2 hours (no longer than 2 hours or the chicken will start to get mealy because of the acidic ingredients). If using wooden skewers soak them in water for 30 minutes.
Drizzle and toss veggies with 2 Tbsp of the olive oil (I just left them on the cutting board and tossed them) and season lightly with salt.
Preheat a grill over medium-high heat. Thread a red bell pepper, red onion, zucchini, 2 chicken pieces on to skewer and repeat twice. Brush grill lightly with olive oil, place skewers on grill and grill until chicken registers 165 degrees in center, about 7 - 9 minutes, rotating once halfway through cooking. Garnish with parsley, serve warm with Tzatziki sauce.
For the Tzatziki:
Place diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat then allow to rest 30 minutes at room temperature.
Rinse cucumbers and place over several layers of paper towels. Squeeze some of the liquid from cucumbers (almost as if wringing moisture from a cloth). Place cucumbers in food processor and pulse to chop fine (if there's excess liquid drain it off).
Pour cucumbers into a mixing bowl add Greek yogurt, garlic, lemon juice, olive oil, parsley, and dill and season with salt and pepper to taste. Whisk to combine. Store in refrigerator in an airtight container.
Layer desired waffle cones with toppings and wrap in foil. Toss in the campfire coals for 5-7 minutes or until everything is nice and melted. They can also be baked in the oven at 400 degrees for 5-7 minutes. Can be assembled ahead of time for a fun treat.
Optional toppings: M&Ms, Rolos, peanut butter cups, bananas, strawberries, coconut, brown sugar, butterscotch chips, nuts, anything your imagination can come up.