Sunday, Mar 22, 2015 at 16:19
After a good few years travelling, we have developed an approach we think works
well - or at least it works
well for us. Firstly, as others do, we eat much the same as we eat at
home. Both Kevin and I like to
cook and each has preferred methods of
camp cooking. So we take turns at preparing meals. Despite having a small van, we nearly always
cook outside - that's just a habit formed over years of camping.
Well before we leave, we each decide on four meals that will be ours to
cook. That gives us a variety of eight dishes. We don't have to stick to using one of our four meals but we do
shop for those meals before we go. We are then free to use our ingredients as we like but we don't take heaps of extras and "just in case" ingredients.
As an example, we enjoy Thai green curry and rice at
home and I am usually the person who cooks it so I choose it as one of my four. To be ready for it, we'll pack parcels of chicken tenderloin, a tub of green curry paste, Ayam powdered coconut milk and Tilda Basmati ready cooked rice. That's enough for a very basic meal. I would pack a couple of small tins of chick peas and might use one of them in the curry. If we had, for example, zucchini or beans at the time I'm cooking the curry, I'd add that. If not, maybe a potato or onion etc. If none of those "extras" are available, the plain curry is still great. If water is an issue, use tinned coconut milk.
Anything is great when you're camping!
We do
shop along the way, mainly for fresh vegetables or staples like museli and bread. Sometimes we get tempted and buy something totally different but we would probably
cook that that night or shortly after.
I could go on about this but hope what I've written is sufficient to help you. We have two fridges (both with freezer compartments) and drawers in the back of the Landcruiser which are fantastic for food storage. We have some space in our small van but not a significant amount.
Have a wonderful trip.
Megan
AnswerID:
551399