Whether you're hiking, biking or just camping for the fun of it, then these recipes are perfect to whip up for all members of your party whilst you're off grid.
First Up....Breakfast! Get fuelled up for a day of exploring & adventures with these recipes which are bound to go down a treat with everyone.
Banana Bread Pancakes
(We've all recovered from the banana bread craze of lockdown right?!)
Makes 8 Pancakes (Dependant On Size)
You Will Need:
2 Ripe Bananas (The Riper The Better To Add More Flavour For The One Being Used In The Mixture)
1 Egg
1 Cup Milk
1 Cup Flour
2 Tbsp Brown Sugar
2 Tsps. Cinnamon
2 Tsps. Baking Powder
Sprinkle Of Salt
1 Cup Chopped Walnuts
Oil/Butter For The Pan
Place 1 banana in a bowl & mash down with the back of a fork. Crack in the egg & add the milk. Beat together until smooth
Add in the dry ingredients and mix together until well combined & all big lumps of ingredients have been broken down. If the batter is too thick for your liking, add in a dash of milk at a time until the desired consistency is achieved
On your stove, heat a non stick frying pan over a low/medium heat. Add a generous glug/spray of oil or knob of butter and swirl around the pan to coat
Spoon a dollop of the pancake batter into the centre of the pan & scatter some of the chopped walnuts on top. Cook until the top starts to bubble & the sides have set. Flip over & cook the other side until golden
Repeat until all the batter has been used up. Stack the pancakes onto a plate & serve with maple syrup, sliced banana and chopped walnuts
Summer Veggie & Chickpea Hash
Serves 2
Protein Packed Breakfast Option
You Will Need:
1 Tbsp Oil
1 Courgette, Chopped Into Small, Half Moon Chunks
1 Red Onion
1 Sweet Pepper Or 3 Sweet Mini Peppers
1 Can Chickpeas, Drained
1/2 Tsp Cumin
1/4 Tsp Coriander
1/2 Tsp Salt
2 Eggs
Heat the oil in a frying pan over a medium/high heat on your stove until hot & bubbling. Add the onion, courgette, peppers, frying until beginning to soften. Add in the drained chickpeas and spices. Continue to cook until veggies & chickpeas are thoroughly cooked through & starting to brown
Push the veggies and chickpeas to the edge to create two wells in the centre of the pan. Crack in the eggs & cook until they have reached your desired consistency
Remove from the heat & divide between two plates or eat straight from the pan
Lunchtime Load Ups & Dinnertime Refuels
Chargrilled Chicken Quesadillas
You Will Need:
1/2 Red Onion
1 Tbsp Oil
Juice Of 1 Fresh Lime
1/2 Tsp Salt
1 Skinless Chicken Breast
BBQ Sauce
Grated Cheese
4 Tortilla Wraps
1 Tbsp Butter
Salsa/ Guacamole/Sour Cream, To Serve
Heat the oil in a pan over a medium/high heat
Slice the chicken breast into strips & add to the pan along with the chopped red onion. Fry until browned & cooked through
Transfer the cooked chicken to a bowl, add the BBQ sauce & lime juice. Mix together to coat
Add the butter to the pan over a low-medium heat and assemble the quesadillas as follows;
Place 1 tortilla wrap in the bottom of the pan, add a layer of grated cheese, then half of the chicken mixture followed by another sprinkling of cheese. Top with another tortilla wrap & cook until the bottom layer has turned a golden brown. Carefully flip over and continue to cook until the the other side has turned golden & the cheese has melted
Slice each quesadilla in half & serve with salsa/guacamole/sour cream
One Pot Protein Pasta
You Will Need:
125g (Approx) Spinach & Kale
1 Tsp Chopped Garlic
1/2 Tsp Salt
1 Tbsp Oil
Pinch Of Chilli Flakes (Optional)
1 Can Chopped Tomatoes
Water
200g Red Lentil Pasta
Grated Cheese
Olives, Sweetcorn, Avocado (Optional Extras)
Heat the oil in a pan over a medium heat along with the salt, garlic & chilli flakes. Add the spinach & kale, sauté until tender. Remove from the pan and set aside
Cook the pasta per instructions on packet. Drain. Add in the chopped tomatoes & 2 cups of water, simmer until it just starts to thicken. Stir in the kale/spinach, olives/sweetcorn (if using) and allow to warm through
Serve topped with grated cheese & avocado
Coconut Milk Chickpea Curry
You Will Need:
1 Tbsp Oil
1 Small Onion, Diced
1 Tbsp Garam Masala
1 Tsp Cinnamon
1 Tsp Ground Ginger
1 Tsp Ground Turmeric
1 Tsp Salt
2 Tbsp Tomato Puree
1 Can Coconut Milk
1 Can Chickpeas, Rinsed & Drained
1 Lime, Cut Into Wedges
1 Pack Of Boil In The Bag/Microwave Rice (Per 2 servings)
Heat the oil in a pan over a medium heat. Add in the diced onion and sauté until translucent. Add in the spices & stir, allowing them to toast slightly &become fragrant
Stir in the coconut milk, tomato puree & salt until well combined then add the chickpeas
Continue to cook over a medium-low heat, stirring frequently until everything is heated through and the sauce has thickened
Meanwhile prepare your rice by boiling/frying in a separate pan
Serve the curry on a bed of rice along with a squeeze of lime
Who Says Food Has To Be Bland & Boring When You're Camping & Out Exploring!
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