Cooks Book

[Lol1]

We don't have much room in the kitchen with our van, so it gets cluttered up quickly. Because of this we tend to go out for our evening meal or get a takeaway. Getting a little tired of this (not to mention the expense), so are there some practical dishes out there that are quick and easy to make and use as few pots and pans as poss?

Thanks in advance, but can I also mention that these culinary delights might be cooked by a man, so no beef stroganoffs please.

 

[Dusty1]

From my rock climbing days - 1 tin of stewing steak, one tin of new potatoes & 1 tin of peas all poured into the same pan and heated together

 

[LMH]

YUK!!

Lisa

 

[LMH]

Lol

I can't believe you've put that posting on.

What about marmite sandwiches? Delicious.

Lisa.

 

[Wendy-Norfolk]

Even more YUK!!!

 

[Wendy-Norfolk]

Seriously.....What about good old spag bol, chilli con carne, curries, stir fries, they can all be made in two pans. If you are going away for just a weekend, make something at home, stick it in a container in the fridge until you're ready to eat, then heat it up....easy!

 

[rob_jax]

Lol,

I'm assuming you have a 2 or 3 burner gas hob and either a Remoska or an oven?

What sort of food do you like? Traditional, French, Italian, Spanish, Indian, etc.? No special diets like Veggie or Vegan or any food intolerances?

I have to explain that we've been Veggie for 25+ years, but when I was a Chemistry undergraduate / postgraduate in the 70's I worked as a restaurant chef near York - great fun.

Boeuf Stroganoff with steamed potatoes or rice (please never with pasta) is actually easy to make - takes about 30 minutes from start to serving - I certainly cooked it enough times in the 70's and I make a great veggie version today. Seriously suggest you try it.

For a weekend away, I'd probably make a (veggie) Cassolet de Dijon on the Thursday night - stuff in the fridge - and then finish the last hour of cooking in our Remoska after pitching the van. Serve with good robust bread and red wine.

Or if you like meats with a sauce, try pre-preparing a sauce to which you can add a chop (try a cider, onion and apple sauce). If served with a few new potatoes would be fast and good to eat.

When the weather is pleasant or if too hot to cook inside our Eriba, I use a single Foker boiling ring on a Camping Gaz bottle - it's similar to the industrial burner used by road menders or at boy scout camps to cook for 20 - fantastic device. Great range of curries, or paella, or loads of dishes from a single gas ring.

Robert

 

[the other tom]

Mrs Ben my chree

Hi i aso make a stew or something similar freeze it,just defrost when wanted,ive also bought a three tiered steamer from Tesco value range it is brilliant,you can steam fish,then your veg and potatoes all in one go,saves a great deal of space,i put mine in the awning to save space inside the van.

A pressure cooker is also handy especially for larger families you canmake a great stew in no time, some stewing steak ,potatoe,onion,ect just put it all in the one pan.

Sheila

 

[Lol1]

Lol

I can't believe you've put that posting on.

What about marmite sandwiches? Delicious.

Lisa.

I am indeed a fully domesticated male Lisa, so do a lot of the cooking. Marmite? Would rather eat my own toe nail clippings.....but partial to a twiglet, strange uh!

 

[Lol1]

Seriously.....What about good old spag bol, chilli con carne, curries, stir fries, they can all be made in two pans. If you are going away for just a weekend, make something at home, stick it in a container in the fridge until you're ready to eat, then heat it up....easy!

Hi Wendy, I like the idea of freezing, but that hints at "planning" and I'm not so good at that. The thought of Spag Bol and Chilli (both of which I like) makes me think of the blast radius while its cooking, sauce all over the place. There's also the need for a colander and ladle/big spoons to deal with. Like Dusty's idea, I'm after a throw it all in recipe with perhaps a salad on the side.

 

[Lol1]

Lol,

I'm assuming you have a 2 or 3 burner gas hob and either a Remoska or an oven?

What sort of food do you like? Traditional, French, Italian, Spanish, Indian, etc.? No special diets like Veggie or Vegan or any food intolerances?

I have to explain that we've been Veggie for 25+ years, but when I was a Chemistry undergraduate / postgraduate in the 70's I worked as a restaurant chef near York - great fun.

Boeuf Stroganoff with steamed potatoes or rice (please never with pasta) is actually easy to make - takes about 30 minutes from start to serving - I certainly cooked it enough times in the 70's and I make a great veggie version today. Seriously suggest you try it.

For a weekend away, I'd probably make a (veggie) Cassolet de Dijon on the Thursday night - stuff in the fridge - and then finish the last hour of cooking in our Remoska after pitching the van. Serve with good robust bread and red wine.

Or if you like meats with a sauce, try pre-preparing a sauce to which you can add a chop (try a cider, onion and apple sauce). If served with a few new potatoes would be fast and good to eat.

When the weather is pleasant or if too hot to cook inside our Eriba, I use a single Foker boiling ring on a Camping Gaz bottle - it's similar to the industrial burner used by road menders or at boy scout camps to cook for 20 - fantastic device. Great range of curries, or paella, or loads of dishes from a single gas ring.

Robert

We have plenty of burners Robert, it's more about the space for chopping and prepping thats the problem. We have no preference with regards to types of food, but would like something that's going to leave the caravan clean afterwards, so bubbling sauces and frying are out.

Beans on toast it is then....

 

[Lol1]

Mrs Ben my chree

Hi i aso make a stew or something similar freeze it,just defrost when wanted,ive also bought a three tiered steamer from Tesco value range it is brilliant,you can steam fish,then your veg and potatoes all in one go,saves a great deal of space,i put mine in the awning to save space inside the van.

A pressure cooker is also handy especially for larger families you canmake a great stew in no time, some stewing steak ,potatoe,onion,ect just put it all in the one pan.

Sheila

Is that an electric steamer or something you put on a hob, Mrs Ben my chree

 

[LMH]

I am indeed a fully domesticated male Lisa, so do a lot of the cooking. Marmite? Would rather eat my own toe nail clippings.....but partial to a twiglet, strange uh!

Lol

Glad to hear you are domesticated. I'm not, if you don't like marmite, can I suggest cheese, onion and mayonnaise sandwiches, they are lovely!!

Lisa.

 

[Wendy-Norfolk]

Lol, I can prepare a three course meal for four people in our van. Really it's not alot of effort, just well managed. You need to prepare things in advance, and most importantly, clear up as you go along. Hey presto, a lovely meal, not alot of hassle!!

 

[Wendy-Norfolk]

Lol, I can prepare a three course meal for four people in our van. Really it's not alot of effort, just well managed. You need to prepare things in advance, and most importantly, clear up as you go along. Hey presto, a lovely meal, not alot of hassle!!

PS....We have got a microwave in the 'van, never use it!

 

[Viking1]

Lol

1 Tin of tomato soup

1 Tin of mix beans

2 Cobs

Darn the beans put in pan had soup heat up.

Sever with the cobs.( had cooked ham if you won't so meat in it )

Mark

 

[Wendy-Norfolk]

Lol

1 Tin of tomato soup

1 Tin of mix beans

2 Cobs

Darn the beans put in pan had soup heat up.

Sever with the cobs.( had cooked ham if you won't so meat in it )

Mark

Sounds like a banquet!!!Lol

 

[Viking1]

Beer Soup Veg HT SP British 30mins plus soaking

Serves 4 Soups Vegetarian Hot

Ingredients

100g/4oz Rye Bread

1 Small stick Cinnamon

Grated rind of 1 Lemon

340ml/8 fl.oz. Stout

340ml/8 fl.oz. Lager

2 teasp brown Sugar

A pinch of Salt

120ml/4 fl.oz. Double Cream

Instructions

1. Dice the bread and cover with 300ml/10fl.oz. of Water. Leave overnight.

2. Place the bread and water in a pan with the cinnamon stick and grated lemon rind. Bring to the boil, cover and simmer for 15 minutes.

3. Remove the cinnamon stick and pass the bread and water through a sieve or place in a blender. Return the pur

 

[Viking1]

Cajun Lamb HT MC Cajun 20mins

Serves 4 Hot Lamb Main Course Gluten Wheat Dairy free Eggless Louisiana Nth America North American

Ingredients

675g/1-1/2 lb lean Lamb

*1 teasp Paprika

*1 teasp Garlic Powder (check ingredients label)

*1 teasp Dried Oregano

*1 teasp Black Pepper

*1 teasp Dried Thyme

*1/2 teasp Cayenne Pepper

1 tbsp Vegetable Oil

Instructions

1. Preheat the grill to hot. Cut the lamb into 7.5cm/3-inches long x 2.5cm/1-inch thick pieces. Set aside.

2. Place the paprika, garlic powder, salt, oregano, pepper, thyme, cayenne and oil in a mixing bowl and mix well.

3. Add the lamb and mix well - using your hands is easier - until the meat is coated on all sides.

4. Transfer to a rack in the grill pan and grill for 5-10 minutes, turning occasionally, or until the meat is cooked to your liking. Serve immediately.

 

[Viking1]

Baileys Ice Cream Veg CD DP 10mins plus cooling and freezing

Serves 4-6 Vegetarian Cold Dessert Ices

Ingredients

300ml/10fl.oz. Milk

125g/5oz Sugar

1tsp vanilla extract

300ml/10fl.oz Whipping cream

120ml/4fl.oz. Baileys Irish Cream Liqueur

Instructions

1. Place the milk, vanilla and sugar in a saucepan and heat over a medium heat, stirring, until the sugar dissolves. Remove from the heat and cool.

2. In a large measuring jug, whip the cream until slightly thickened then add the cooled milk mixture and mix well. Chill for 1 hour.

3. Add the Baileys Irish Cream to the chilled milk mixtures and mix well. Pour into an ice cream maker and freeze churn for 30 - 40 minutes or according to the manufacturers directions. Alternatively, turn the mixture into a rigid freezer-proof container and freeze, removing from the freezer every 20 minutes or so and beating well with a wooden spoon to break up any ice particles

 

[Viking1]

Bamboo VEG CD PFC 2mins

Serves 1 Cold Vegetarian Party Drinks Cocktails

Ingredients:

2 Ice Cubes

30ml/1fl.oz. Dry Vermouth

30ml/1fl.oz. Sherry

2 dashes Angostura Bitters

1 dash Orange Bitters

1 Cocktail Cherry

A piece of Lemon Peel

Instructions

1. Place the ice, vermouth, sherry and bitters in a mixing glass. Stir well.

2. Strain into a cocktail glass and decorate with the cherry. Squeeze the lemon peel over the top.

N.B. Don't be tempted to mix direct in the serving glass, as this drink shouldn't be served with the ice. There's nothing worse than having watered down cocktails !

 

[rob_jax]

Is that an electric steamer or something you put on a hob, Mrs Ben my chree

Lol and Mrs Ben,

Our local Tesco was offering their "own brand electric steamer" for around

 

[LMH]

Mark

WOW!

Sounds like we'll all be coming round to yours for tea at easter!

Lisa.

 

[BigRoy]

Lol from memory haven't you got an all singing all dancing twin axle caravan with all the bells and whistles, what's wrong with the kitchen?

Anyway when we meet I'll show you how to make scouse, dead easyo>

 

[LMH]

Lol from memory haven't you got an all singing all dancing twin axle caravan with all the bells and whistles, what's wrong with the kitchen?

Anyway when we meet I'll show you how to make scouse, dead easyo>

Oh dear, sounds a bit dubious to me.

Lisa