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Although these recipes won’t be something you would want to cook in a normal kitchen I thought I would share them to show everyone what you can cook while on the road.
Cowboy Beans
(Serves 4 People)
1 x Tablespoon of oil
1 x Chopped White Onion
1 x Tablespoon of minced garlic
1 x Can of Chopped Tomatoes
2 x Vegetable Stock Cubes
1 x Can of Baked Beans
1 x Can of Mixed Bean Salad
1 x Can pf corn kernels
1 x Tablespoon of tomato ketchup
1 x Tablespoon of BBQ sauce
1 x Tablespoon of honey
Fry off the onion and garlic in a pan until brown and then add all the other ingredients and bring to the boil stirring often to avoid sticking to the bottom of the pan. Serve with bread
Breakfast on the road was easy! Most days we had porridge oats with honey, linseeds and soy milk for an energy boost. Eggs any way can be done in one pan. Avocado on toast is another excellent way to keep your energy up and saves on the dishes! Fruit salads and poached apples and pears with cinnamon and honey were other favourite dishes.
What did we eat for breakfast on the road?
Cheap & Easy Dips for chips & raw veggies
Chilli Salsa Beans
(Serves 4 people)
1 x Tablespoon of oil
1 x Can of Red Kidney Beans
1 x Can of Corn Kernels
1 x Can of Chopped Tomatoes
1 x Packet of *Pam’s Taco spice Mix
1 x White Onion
1 x Tablespoon of minced garlic
2 x Vegetable Stock Cubes
1 x Tablespoon of Tomato Ketchup
1 x handful of grated cheese
1 x Pack of round tortillas to serve
Fry off the onions and garlic in a little oil. Add in all the other ingredients and mix well. Heat through till piping hot and serve with tortillas and grated cheese
(Serves 4 people)
1 x Tablespoon of oil
1 x Can of Red Kidney Beans
1 x Can of Corn Kernels
1 x Can of Chopped Tomatoes
1 x Packet of *Pam’s Taco spice Mix
1 x White Onion
1 x Tablespoon of minced garlic
2 x Vegetable Stock Cubes
1 x Tablespoon of Tomato Ketchup
1 x handful of grated cheese
1 x Pack of round tortillas to serve
Fry off the onions and garlic in a little oil. Add in all the other ingredients and mix well. Heat through till piping hot and serve with tortillas and grated cheese
Lentil Curry
(Serves 4 people)
1 x Tablespoon of oil
3 x Cups of red lentils
1 x Tablespoon of curry powder
2 x Vegetable Stock Cubes
1 x Handful of Dried Sultanas
1 x Tablespoon of Curry Powder
1 x Chopped White Onion
1 x Teaspoon of Minced garlic
Bread to serve
Soak the lentils in water either in a waterproof tub or a bottle for a couple of hours before cooking. Fry off the onions and garlic in a little oil. Once the onions and garlic have browned add the curry powder and cook for a further minute. Now add enough water to cover the lentils with 2cm of water, crumble in the stock cube. Boil the lentils until they become soft and the water has been absorbed. Keep stirring throughout the cooking process so the lentils don’t stick to the bottom of the pan. Once the lentils are cooked through stir in the honey and the sultanas and serve with bread.
(Serves 4 people)
1 x Tablespoon of oil
3 x Cups of red lentils
1 x Tablespoon of curry powder
2 x Vegetable Stock Cubes
1 x Handful of Dried Sultanas
1 x Tablespoon of Curry Powder
1 x Chopped White Onion
1 x Teaspoon of Minced garlic
Bread to serve
Soak the lentils in water either in a waterproof tub or a bottle for a couple of hours before cooking. Fry off the onions and garlic in a little oil. Once the onions and garlic have browned add the curry powder and cook for a further minute. Now add enough water to cover the lentils with 2cm of water, crumble in the stock cube. Boil the lentils until they become soft and the water has been absorbed. Keep stirring throughout the cooking process so the lentils don’t stick to the bottom of the pan. Once the lentils are cooked through stir in the honey and the sultanas and serve with bread.
Moroccan Carrot Salad
(Serves 4 people)
10 x Grated Raw Carrots
2 x handfuls of chopped dried dates
2 x Handfuls of Almond slices
1 x Tablespoon of Honey
2 x Tablespoons of oil
Salt and Pepper to taste
Toast the almonds in a dry pan on a low heat until golden brown. Keep the almonds moving in the pan to avoid them burning. Add the toasted almonds and the rest of the ingredients to the carrots, mix well and serve.
(Serves 4 people)
10 x Grated Raw Carrots
2 x handfuls of chopped dried dates
2 x Handfuls of Almond slices
1 x Tablespoon of Honey
2 x Tablespoons of oil
Salt and Pepper to taste
Toast the almonds in a dry pan on a low heat until golden brown. Keep the almonds moving in the pan to avoid them burning. Add the toasted almonds and the rest of the ingredients to the carrots, mix well and serve.
Brown Lentil and Vegetable Soup
(Serves 4 people)
1 x Tablespoon of oil
2 x Cups of Brown Lentils
2 x Vegetable Stock Cubes
2 x Diced Carrots
2 x Stems of Celery chopped
1 x Diced White Potato
1 x Handful of Chopped green beans
1 x Teaspoon of minced garlic
1 x Chopped White Onion
Bread to Serve
Soak the lentils in water overnight in a waterproof tub or a bottle before cooking. Fry off the onions and garlic in a little oil until soft. Add the rest of the vegetables, apart from the potato and cook until soft, adding a little water if the pan becomes dry. Add enough water to cover all the ingredients, the lentils and the potatoes by at least an inch and crumble in the stock cube. Once the potatoes are cooked, take off the heat and serve with bread
(Serves 4 people)
1 x Tablespoon of oil
2 x Cups of Brown Lentils
2 x Vegetable Stock Cubes
2 x Diced Carrots
2 x Stems of Celery chopped
1 x Diced White Potato
1 x Handful of Chopped green beans
1 x Teaspoon of minced garlic
1 x Chopped White Onion
Bread to Serve
Soak the lentils in water overnight in a waterproof tub or a bottle before cooking. Fry off the onions and garlic in a little oil until soft. Add the rest of the vegetables, apart from the potato and cook until soft, adding a little water if the pan becomes dry. Add enough water to cover all the ingredients, the lentils and the potatoes by at least an inch and crumble in the stock cube. Once the potatoes are cooked, take off the heat and serve with bread
Curried Couscous
(Serves 4 people)
1 x Tablespoon of oil
4 x Cups of Cous Cous
1 x Vegetable Stock Cube
1 x Diced White Onion
1 x Tablespoon of Honey
1 x Tablespoon of minced garlic
1 x Handful of Dried Sultanas
1 x tablespoon of curry powder
Bread to Serve
Put the couscous in a bowl with the crumbled stock cube and cover with enough boiling water to cover the couscous by 1cm. Add the sultanas and cover with a tea towel and leave.
Fry the onions and garlic in a pan until browned. Add the curry powder and cook for a further minute. By now the couscous should be cooked. Fluff up the couscous with a fork and add the onion, garlic and curry powder and mix well. Stir in the honey and serve
(Serves 4 people)
1 x Tablespoon of oil
4 x Cups of Cous Cous
1 x Vegetable Stock Cube
1 x Diced White Onion
1 x Tablespoon of Honey
1 x Tablespoon of minced garlic
1 x Handful of Dried Sultanas
1 x tablespoon of curry powder
Bread to Serve
Put the couscous in a bowl with the crumbled stock cube and cover with enough boiling water to cover the couscous by 1cm. Add the sultanas and cover with a tea towel and leave.
Fry the onions and garlic in a pan until browned. Add the curry powder and cook for a further minute. By now the couscous should be cooked. Fluff up the couscous with a fork and add the onion, garlic and curry powder and mix well. Stir in the honey and serve
Tuna & Mushroom Pasta
(Serves 4 people)
1 x Tablespoon of oil
4 x Cups of dried pasta
1 x Can of Condensed Mushroom Soup
1 x Can of Sliced Mushrooms
1 x Can of corn Kernels
1 x Drained Can of tuna
Cook the pasta in boiling water with a little salt. Once cooked drain all the water and add the oil to the cooked pasta. Now add all the other ingredients, keeping the mix moving all the time until it’s piping hot taking care not to let the mixture stick to the bottom of the pan.
(Serves 4 people)
1 x Tablespoon of oil
4 x Cups of dried pasta
1 x Can of Condensed Mushroom Soup
1 x Can of Sliced Mushrooms
1 x Can of corn Kernels
1 x Drained Can of tuna
Cook the pasta in boiling water with a little salt. Once cooked drain all the water and add the oil to the cooked pasta. Now add all the other ingredients, keeping the mix moving all the time until it’s piping hot taking care not to let the mixture stick to the bottom of the pan.
Tomato & Herb Pasta
(Serves 4 People)
1 x Tablespoon of oil
4 x Cups of Dried Pasta
1 x Can of chopped tomatoes
2 x Tablespoons of tomato ketchup
2 x Tablespoons of mixed herbs
1 x Chopped White Onion
1 x Tablespoon of Minced Garlic
Cook the pasta in boiling water with a little salt. Once cooked; drain all the water and in a separate pan fry off the onion and the garlic until brown. Once cooked add the garlic and onion mix and all the other ingredients to the cooked pasta, keeping the mix moving all the time until it’s piping hot taking care not to let the mixture stick to the bottom of the pan.
(Serves 4 People)
1 x Tablespoon of oil
4 x Cups of Dried Pasta
1 x Can of chopped tomatoes
2 x Tablespoons of tomato ketchup
2 x Tablespoons of mixed herbs
1 x Chopped White Onion
1 x Tablespoon of Minced Garlic
Cook the pasta in boiling water with a little salt. Once cooked; drain all the water and in a separate pan fry off the onion and the garlic until brown. Once cooked add the garlic and onion mix and all the other ingredients to the cooked pasta, keeping the mix moving all the time until it’s piping hot taking care not to let the mixture stick to the bottom of the pan.
Vegetable Pasta
(Serves 4 people)
2 x Tablespoons of oil
4 x Cups of Dried Pasta
1 x Can of Condensed Pumpkin Soup
1 x Diced Courgette
1 x Diced Carrot
1 x Chopped White Onion
1 x Tablespoon of Minced Garlic
Cook the pasta in boiling water with a little salt. Once cooked; drain all the water and in a separate pan fry off the onion and garlic until soft. Add the diced courgette and carrot and cook until soft. Once cooked add the garlic, onion and vegetable mix and all the other ingredients to the cooked pasta, keeping the mix moving all the time until it’s piping hot taking care not to let the mixture stick to the bottom of the pan.
(Serves 4 people)
2 x Tablespoons of oil
4 x Cups of Dried Pasta
1 x Can of Condensed Pumpkin Soup
1 x Diced Courgette
1 x Diced Carrot
1 x Chopped White Onion
1 x Tablespoon of Minced Garlic
Cook the pasta in boiling water with a little salt. Once cooked; drain all the water and in a separate pan fry off the onion and garlic until soft. Add the diced courgette and carrot and cook until soft. Once cooked add the garlic, onion and vegetable mix and all the other ingredients to the cooked pasta, keeping the mix moving all the time until it’s piping hot taking care not to let the mixture stick to the bottom of the pan.
Chicken & Sweetcorn Pasta
(Serves 4 People)
1 x Tablespoon of oil
4 x Cups of dried pasta
1 x Chopped Onion
1 x Tablespoon of minced garlic
1 x Can of corn kernels
1 x Can of condensed chicken soup
Cook the pasta in boiling water with a little salt. Once cooked; drain all the water and in a separate pan fry off the onion and the garlic until brown. Once cooked add the garlic and onion mix and all the other ingredients to the cooked pasta, keeping the mix moving all the time until it’s piping hot taking care not to let the mixture stick to the bottom of the pan.
(Serves 4 People)
1 x Tablespoon of oil
4 x Cups of dried pasta
1 x Chopped Onion
1 x Tablespoon of minced garlic
1 x Can of corn kernels
1 x Can of condensed chicken soup
Cook the pasta in boiling water with a little salt. Once cooked; drain all the water and in a separate pan fry off the onion and the garlic until brown. Once cooked add the garlic and onion mix and all the other ingredients to the cooked pasta, keeping the mix moving all the time until it’s piping hot taking care not to let the mixture stick to the bottom of the pan.
Egg Curry
(Serves 4)
2 x Tablespoons of oil
6 x Hard Boiled Eggs
1 x Chopped white onion
1 x Tablespoon of minced garlic
1 x Tin of peas
1 x tin of chopped tomatoes
2 x Tablespoons of tomato ketchup
1 x Small tub of natural yoghurt
1 x Tablespoon of curry powder
Fry off the onions and garlic in a pan with some oil and add the curry powder, cooking it for a minute. Now add the tinned tomatoes, tomato ketchup and peas. Heat until piping hot, stir in the yoghurt and add the halved boiled eggs. Serve with rice
(Serves 4)
2 x Tablespoons of oil
6 x Hard Boiled Eggs
1 x Chopped white onion
1 x Tablespoon of minced garlic
1 x Tin of peas
1 x tin of chopped tomatoes
2 x Tablespoons of tomato ketchup
1 x Small tub of natural yoghurt
1 x Tablespoon of curry powder
Fry off the onions and garlic in a pan with some oil and add the curry powder, cooking it for a minute. Now add the tinned tomatoes, tomato ketchup and peas. Heat until piping hot, stir in the yoghurt and add the halved boiled eggs. Serve with rice
Thai Green Vegetable Soup
(Serves 4)
1 x Tablespoon of oil
1 x Bag of mixed frozen vegetables
1 x Chopped white onion
1 x Tablespoon of minced garlic
1 x Teaspoon of Thai Green Curry Paste
2 x Vegetable Stock cubes
1 x Tin of coconut milk
Bread to serve
Fry the onions and the garlic in a pan with some oil until soft. Add the curry paste and cook for a minute. Add the coconut milk, vegetables and stock cubes and enough water to cover the contents of the pan in about 2 inches of water. Cook until vegetables are tender and serve with bread.
(Serves 4)
1 x Tablespoon of oil
1 x Bag of mixed frozen vegetables
1 x Chopped white onion
1 x Tablespoon of minced garlic
1 x Teaspoon of Thai Green Curry Paste
2 x Vegetable Stock cubes
1 x Tin of coconut milk
Bread to serve
Fry the onions and the garlic in a pan with some oil until soft. Add the curry paste and cook for a minute. Add the coconut milk, vegetables and stock cubes and enough water to cover the contents of the pan in about 2 inches of water. Cook until vegetables are tender and serve with bread.
Thai red vegetable curry
(Serves 4 people)
1 x Tablespoon of oil
1 x Chopped White Onion
1 x Tablespoon of minced garlic
1 x Bag of frozen mixed vegetables
1 x Tin of coconut milk
1 x teaspoon of thai red curry paste
2 x Vegetable stock cubes
1 x Tablespoon of honey
Cooked rice to serve
Fry off the onion and garlic in a pan with a little oil until soft. Add the curry paste and cook for a further minute before adding all the rest of the ingredients. Heat through with a cup of extra water added until the vegetables are soft. Serve with cooked rice
(Serves 4 people)
1 x Tablespoon of oil
1 x Chopped White Onion
1 x Tablespoon of minced garlic
1 x Bag of frozen mixed vegetables
1 x Tin of coconut milk
1 x teaspoon of thai red curry paste
2 x Vegetable stock cubes
1 x Tablespoon of honey
Cooked rice to serve
Fry off the onion and garlic in a pan with a little oil until soft. Add the curry paste and cook for a further minute before adding all the rest of the ingredients. Heat through with a cup of extra water added until the vegetables are soft. Serve with cooked rice
Colcannon
(Serves 4 people)
1 x Tablespoon of oil
1 x Pot of cooked potatoes
1 x Chopped White Onion
½ shredded cooked cabbage
3 x Chopped spring onions
1 x Tablespoon of Butter
Salt and Pepper to taste
Fry off the onion in a little oil until brown and combine with all the other ingredients. Mix well and serve
(Serves 4 people)
1 x Tablespoon of oil
1 x Pot of cooked potatoes
1 x Chopped White Onion
½ shredded cooked cabbage
3 x Chopped spring onions
1 x Tablespoon of Butter
Salt and Pepper to taste
Fry off the onion in a little oil until brown and combine with all the other ingredients. Mix well and serve
Vegetable Noodes
(Serves 2 people)
1 x Tablespoon of Oil
1 x Pack of instant noodles (any flavour)
1 x Bag of mixed frozen vegetables
2 x Diced Onions
2 x Vegetable Stock Cubes
Fry off the onion in a little oil until soft and add the vegetables. Cook until the vegetables are tender, using a little water to stop the pan drying out, if required. Add in the noodles and vegetable stock cubes with enough water to cover the noodles. It’s up to you if you use the noodle flavourings. Keep on the heat until all the moisture has been absorbed and serve with bread.
(Serves 2 people)
1 x Tablespoon of Oil
1 x Pack of instant noodles (any flavour)
1 x Bag of mixed frozen vegetables
2 x Diced Onions
2 x Vegetable Stock Cubes
Fry off the onion in a little oil until soft and add the vegetables. Cook until the vegetables are tender, using a little water to stop the pan drying out, if required. Add in the noodles and vegetable stock cubes with enough water to cover the noodles. It’s up to you if you use the noodle flavourings. Keep on the heat until all the moisture has been absorbed and serve with bread.
Vegetable Ratatouille
(Serves 4 people)
1 x Tablespoon of oil
1 x Chopped red onion
4 x Chopped Mushrooms
1 x Chopped red pepper
3 x Chopped courgettes
2 x Vegetable stock cubes
1 x Tin of chopped tomatoes
2 x Tablespoons of tomato ketchup
1 x Tablespoon of Mixed Herbs
Cooked rice to serve
Fry off the onions and garlic in a little oil in a pan until brown. Add all the other chopped vegetables and mixed herbs until the vegetables are soft. Add the tin of chopped tomatoes, stock cubes and tomato ketchup and heat until piping hot before serving with cooked rice
(Serves 4 people)
1 x Tablespoon of oil
1 x Chopped red onion
4 x Chopped Mushrooms
1 x Chopped red pepper
3 x Chopped courgettes
2 x Vegetable stock cubes
1 x Tin of chopped tomatoes
2 x Tablespoons of tomato ketchup
1 x Tablespoon of Mixed Herbs
Cooked rice to serve
Fry off the onions and garlic in a little oil in a pan until brown. Add all the other chopped vegetables and mixed herbs until the vegetables are soft. Add the tin of chopped tomatoes, stock cubes and tomato ketchup and heat until piping hot before serving with cooked rice
Chickpea and Date Stew
(Serves 4 people)
2 x Tablespoons of oil
1 x Can of Chickpeas
1 x Handful of chopped dates
1 x Chopped White Onion
1 x Tablespoon of minced garlic
2 x Diced carrots
1 x Tablespoon of curry powder
1 x Tablespoon of Honey
2 x Vegetable Stock Cubes
Fry the onion and the garlic in a little oil until soft. Then add the chickpeas, carrot, stock cubes, honey and enough water to cover everything. Cook until carrots are tender and stir in the chopped dates just before stirring. Serve with Bread
(Serves 4 people)
2 x Tablespoons of oil
1 x Can of Chickpeas
1 x Handful of chopped dates
1 x Chopped White Onion
1 x Tablespoon of minced garlic
2 x Diced carrots
1 x Tablespoon of curry powder
1 x Tablespoon of Honey
2 x Vegetable Stock Cubes
Fry the onion and the garlic in a little oil until soft. Then add the chickpeas, carrot, stock cubes, honey and enough water to cover everything. Cook until carrots are tender and stir in the chopped dates just before stirring. Serve with Bread
Potato and Lentil Curry
(Serves 4 people)
2 x Tablespoons of oil
2 x Diced Onions
1 x Tablespoon of Minced Garlic
1 x Diced Carrot
4 x Diced Potatoes
1 x Tablespoon of Curry Powder
2 x Cups of Red Lentils
2 x Vegetable Stock Cubes
Soak the lentils in a water tight container or a bottle for a few hours before cooking. Fry the onions and the garlic off in a little oil until soft. Add the carrots and cook until soft, then add in the curry powder and cook for a minute. Put all the rest of the ingredients in the pan and put enough water to cover the contents with an inch of water. Keep stirring to avoid the mixture sticking to the bottom of the pan. Cook until the potatoes and lentils are soft and serve with bread.
(Serves 4 people)
2 x Tablespoons of oil
2 x Diced Onions
1 x Tablespoon of Minced Garlic
1 x Diced Carrot
4 x Diced Potatoes
1 x Tablespoon of Curry Powder
2 x Cups of Red Lentils
2 x Vegetable Stock Cubes
Soak the lentils in a water tight container or a bottle for a few hours before cooking. Fry the onions and the garlic off in a little oil until soft. Add the carrots and cook until soft, then add in the curry powder and cook for a minute. Put all the rest of the ingredients in the pan and put enough water to cover the contents with an inch of water. Keep stirring to avoid the mixture sticking to the bottom of the pan. Cook until the potatoes and lentils are soft and serve with bread.
Quick Falafel
(Serves 2 people)
1 x Tablespoon of oil
1 x Can of Chickpeas
1 x Vegetable Stock Cube
Juice of ½ lemon
1 x Tablespoon of Mixed Herbs
Pinch of Salt and Pepper
1 x Teaspoon of minced Garlic
Serve with wholemeal pitta breads and mixed salad
Puree all the ingredients with a fork until the mixture is smooth. Heat up the oil in a pan and roll the mixture into little balls and fry them in the oil. Keep turning them over until they are browned on all sides and serve in pitta bread with salad.
(Serves 2 people)
1 x Tablespoon of oil
1 x Can of Chickpeas
1 x Vegetable Stock Cube
Juice of ½ lemon
1 x Tablespoon of Mixed Herbs
Pinch of Salt and Pepper
1 x Teaspoon of minced Garlic
Serve with wholemeal pitta breads and mixed salad
Puree all the ingredients with a fork until the mixture is smooth. Heat up the oil in a pan and roll the mixture into little balls and fry them in the oil. Keep turning them over until they are browned on all sides and serve in pitta bread with salad.
Vegetable Couscous
(Serves 2 people)
1 x Tablespoon of oil
1 x Diced Onion
1 x Tablespoon of minced garlic
1 x Diced Courgette
1 x Diced Carrot
1 x Diced red pepper
1 x Vegetable Stock Cube
2 x Cups of couscous
1 x Teaspoon of mixed herbs
Salt and Pepper to taste
Put the couscous, salt, pepper and vegetable stock cube in a bowl with enough boiling water to just cover it. Put a tea towel over the top and leave. Fry off the vegetables in a pan with a little oil until soft. By now the couscous should be cooked. Fluff it up with a fork and combine all the vegetables. Serve with bread
(Serves 2 people)
1 x Tablespoon of oil
1 x Diced Onion
1 x Tablespoon of minced garlic
1 x Diced Courgette
1 x Diced Carrot
1 x Diced red pepper
1 x Vegetable Stock Cube
2 x Cups of couscous
1 x Teaspoon of mixed herbs
Salt and Pepper to taste
Put the couscous, salt, pepper and vegetable stock cube in a bowl with enough boiling water to just cover it. Put a tea towel over the top and leave. Fry off the vegetables in a pan with a little oil until soft. By now the couscous should be cooked. Fluff it up with a fork and combine all the vegetables. Serve with bread
Sweet Potato/Kumara and Nectarine Salad
(Serves 2 People)
1 x Tablespoon of oil
1 x Large Sweet Potato/Kumara cut into bite sized cubes
2 x Nectarines, stoned and diced
Salt and Pepper
Cook the sweet potato/kumara in a pan of boiling water until cooked but still firm. Drain the water and wait for it to cool before mixing it with the oil, salt and pepper and nectarines. Serve with salad and bread rolls
(Serves 2 People)
1 x Tablespoon of oil
1 x Large Sweet Potato/Kumara cut into bite sized cubes
2 x Nectarines, stoned and diced
Salt and Pepper
Cook the sweet potato/kumara in a pan of boiling water until cooked but still firm. Drain the water and wait for it to cool before mixing it with the oil, salt and pepper and nectarines. Serve with salad and bread rolls
Tuna Salad
(Serves 2 People)
1 x Bag of mixed salad
1 x Large Flat capped mushroom
1 x Lime
1 x Chopped tomato
½ chopped red onion
½ chopped red pepper
2 x Tins of Flavoured Tuna
Mix all ingredients in a bowl with a squeeze of fresh lime juice. Serve with bread rolls
(Serves 2 People)
1 x Bag of mixed salad
1 x Large Flat capped mushroom
1 x Lime
1 x Chopped tomato
½ chopped red onion
½ chopped red pepper
2 x Tins of Flavoured Tuna
Mix all ingredients in a bowl with a squeeze of fresh lime juice. Serve with bread rolls
Egg Plant Rolls
(Serves 2 people)
2 x Tablespoons of oil
1 x large Eggplant cut onto 1cm thick strips lengthways
1 x red pepper cut into strips
1 x Can of chickpeas
Juice of ½ Lemon
1 x teaspoon of minced garlic
1 x Tomato cut into strips
Fry the slices of eggplant in a pan until they are just cooked. They should be soft and flexible. Leave on one side to cool before making the rolls. Puree the chickpeas, garlic and lemon together with a fork to make a paste. Once the eggplant slices have cooled down spread a little chickpea paste on one side. Add a couple of strips of pepper and tomato and roll up. Repeat the process for all of the rolls.
(Serves 2 people)
2 x Tablespoons of oil
1 x large Eggplant cut onto 1cm thick strips lengthways
1 x red pepper cut into strips
1 x Can of chickpeas
Juice of ½ Lemon
1 x teaspoon of minced garlic
1 x Tomato cut into strips
Fry the slices of eggplant in a pan until they are just cooked. They should be soft and flexible. Leave on one side to cool before making the rolls. Puree the chickpeas, garlic and lemon together with a fork to make a paste. Once the eggplant slices have cooled down spread a little chickpea paste on one side. Add a couple of strips of pepper and tomato and roll up. Repeat the process for all of the rolls.
Chicken Dip ~ Mix one packet of chicken soup powder with a can of condensed cream and leave to set
Seafood Dip ~ Mix a packet of seafood soup powder with a can of condensed cream and stir in some chopped spring onions
Onion Dip ~ Mix one packet of onion soup powder with a can of condensed cream and leave to set
COMING SOON…….
NOTE TO TRAVELLERS:
Remember to always take your rubbish with you, respect the free & paid cooking facilites on campsites and clean up after yourselves :-)
Remember to always take your rubbish with you, respect the free & paid cooking facilites on campsites and clean up after yourselves :-)
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