Camping should be a relaxing way to unwind from the hustle of the city. I love to go camping but I am a bit “indoorsy” so I do like to bring the luxury of my indoor kitchen with me to the woods.
A trick for me when I go camping is to make a great meal plan for the duration of the trip and precook at home. Not only does this help me not forget small miscellaneous items (like a can opener or cheese grater) but it helps me create a meal that is exciting, healthy and hits all dietary restrictions. Long gone is a meal plan that includes tuna salad sandwiches for lunch, peanut butter on toast and boxed convenience foods.
I found with thirty minutes of advanced kitchen time at my house I am able to make quick, delicious and scrumptious snacks. It also cuts down the amount of preparation time of meats if you choose to cook raw products at a campsite.
Some ideas of what to make in advance before a trip to make cooking a breeze:
– Boil local nugget or baby potatoes for hash browns in the morning (there has been so many times I have been unable to roast potatoes on the fire the night because of a fire ban!)
– Pancake mix ( the dry ingredients in a bag and the wet ingredients in a litre mason jar)
– Cut up vegetables for dinners and fruits for snacks
– Fresh dips for veggies or a spread for sandwiches
– Pre marinated meats for barbequing
– Fresh seasoned ground meat for hamburgers
– Yummy allergy friendly baked goods to curb any cravings for something sweet so everyone can enjoy a treat no matter what restrictions.
Some ideas of what to pack to take on a camping trip when travelling in a group if you have allergies or anaphylaxis:
– Salt and pepper from a safe source (I bring my pepper grinder and salt in a mason jar) for no chance of cross contamination
– Personal plates, serving utensils and cutlery
– Your own cutting board
– Dish cloth and dish towels
– Easy and food-safe snacks for the road
– Personal frozen water bottles to double as ice packs so there is no sharing of water bottles
– Fresh herbs from the garden to make dull dinners or sandwiches delicious
When working with a long English cucumber, cutting the cucumber lengthwise and removing the seeds give the dip a thicker consistency. For an even drier consistency, place the grated cucumber into a towel or cheesecloth and wring out any juice. I find when working with baby cucumbers there is no need to peel or seed when making this dip.
500 ml Greek yogurt
1 tbsp olive oil
½ cup grated cucumber
2 tbsp chopped mint
1 head roasted garlic, pureed
Juice and zest of ½ a lemon
Salt and pepper to taste
Mix olive oil, lemon juice, garlic and mint in a bowl until well combined. Add yogurt and cucumber and mix thoroughly. Adjust salt and pepper to taste. Cover and store in the fridge and let sit one hour before serving. For a stronger flavour, let sit overnight.