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WHAT YOU NEED FOR CAMPING COOKING

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Must-haves device for cooking on camping

Helpful Hints Must-haves for cooking on camping here! 3.3 million American camp every year, but continue to cook many people find difficult at the camp. What you should bring for example cookware and what not? We asked our readers and put the three most popular products at a glance.

Pan pan pan

Camping cookware is widely loved. A pan in a pan in a pan. A convenient way of cookware bring, there is almost no. There are many beautiful cooking sets available which you can store useful in another. This saves a lot of space, and you still have everything with you.

Oven, bbq pan and a griddle. The kettle pot is all in one. Precisely, for this reason, he is named as one of the most popular products. From pizzas to a beautiful piece of meat, everything is possible. The nice thing about the kettle pan is that all parts fit into a compact case (excluding cylinder).

A Slow Cooker

The slow cooker is a topper, it appears. Want to take the time to cook your food, because on vacation can all in a lower gear. Why would you speed up cooking? The slow cooker will cost you no extra charges for gas, which is often not cheap at camp because he works on electricity. And electricity yet you pay all at the campsite. Please note that in this type of devices or on the number of amps that he needs because some devices may be too demanding for camping where you stand. This arithmetic can be used to know how many watts you: some amps x 230 volts. Suppose you have four amps at your disposal, then the math so: 4 x 230 = 920 watts.

Cooking recipes for camping meal

Camping meal ideas for campers:

Dutch stir fries with chicken

Ingredients for four people

  • 2 tbsp honey
  • 300 g of crushed green beans (frozen)
  • 1 onion (chopped)
  • One kg of potatoes (diced)
  • Three tablespoons walnuts (coarsely chopped)
  • 300g chicken breasts (cut into strips)
  • 250g mushrooms (sliced)
  • 2 tbsp (wok) oil

Time: Less than 30 minutes

Preparation

  • Heat in a wok the oil. Fry the onion.
  • Fry the chicken for 3 minutes. Add the mushrooms and fry for 3 minutes.
  • Spoon the potatoes and green beans through. Bake the stir in 8 minutes.
  • Add honey with walnuts and salt and pepper to taste. Spoon the stir-fry into four bowls.

Stew with rice and feta ingredients

Ingredients for two people

  • bread-crumbs
  • 1 egg
  • 1 onion
  • One bell pepper
  • 0.5 leek
  • 1 zucchini
  • 150 g rice
  • 500 ml of water + bouillon cube (chicken or herbs)
  • One pinches salt and pepper
  • One tsp curry powder
  • One tsp paprika
  • 2 tomatoes
  • 100g feta

Time: Between 30 minutes and 1 hour

Number of calories: 525 p.p

Preparation

  • Cut the leeks, peppers, zucchini, onions and tomatoes into small pieces. Pour a little oil in a pan and fry the vegetables with herbs about 5 minutes.
  • Add the rice, water, and stock cube and bring to the boil. Let this simmer for about 15 minutes until the liquid is gone.
  • Meanwhile, you cut the feta into small pieces. Beat the egg in a thick plate. Put on another board breadcrumbs.
  • Remove the feta slices through the egg mixture and then with both sides through the breadcrumbs. Pour a little oil in a pan and fry for about 2 minutes per side.
  • Serve the rice dish with feta slices and tuck.

Mushrooms with Leeks in the wok

Ingredients for four people

  • 1 lemon
  • 1 shallot
  • pepper and salt
  • 500g mixed mushrooms
  • 50 g walnuts (coarsely chopped)
  • Four leek stalks
  • One tablespoon walnut oil
  • One tablespoon corn oil
  • One clove garlic

Time: Less than 30 minutes

Preparation

  • Cut the leek into thin rings. Rinse and drain well. Chop the walnuts coarsely. Wipe the mushrooms clean and dry. Peel and chop the shallot and garlic.
  • Heat the corn oil in a wok or deep frying pan. Fry the shallots glazed in the hot oil. Add the garlic, leeks and mushrooms with. Stir-fry for 2 minutes on a moderately high heat or until the vegetables are just tender.
  • Pour in the walnut oil in and toss to combine. Season to taste with salt and pepper.
  • Garnish with the walnuts and lemon wedges and serve with wild or white rice.

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