Just wanted to share a Luscious Lunch that I made today for Glyn and I from bits and pieces that I had in the house already. I was going to make a pizza but I didn’t have all the ingredients I needed and, as it was Easter Sunday, all the supermarkets were shut. So I decided to make a ‘sponny’ (spontaneous) salad based on a dish that Glyn and I once had in a cafe in the beautiful Spanish city of Girona, and it turned out to be super delicious…
Part of my life as ‘The Camper Cookie’ is trying out different combos of food that I think might work well in a camping kitchen. When I am working at home I often try these out for my own lunch and I call them ‘Luscious Lunches’. Here is one that worked well that I’d like to share with you…
Continue reading “LUSCIOUS LUNCHES: 7-7 Salmon and Micro Salad” →
I’m lucky in that part of my work-life includes cooking and eating food (it’s hard but someone has to do it!). When I am working at home I try to cook myself a lunch which let’s me try out ideas for my campervan cookbooks. Some are best forgotten but some turn out ‘luscious’ and I’d like to share this luscious one with you: ‘The Nicoise Power bowl’…
Continue reading “Luscious Lunches: The Nicoise Power Bowl” →
Who would have thought that parsnips were such superstars! When I am doing mashed potato in our van (and at home) I sometimes like to add a parsnip, sweet potato or carrot which gives the mash a great colour and also adds to the taste and nutrition.
Continue reading “Soulful Travel and Cooking Tips from Amazing Maderia” →
Continue reading “These Foods are Healthier than You Think…” →
Chapatis are just great for campervan life as they are really quick and easy. Sometimes I measure out the dry ingredients in to small freezer bags and then take these in the van so you only have to add the wet stuff (water and oil) when you want to make them up. You can use normal or gluten-free plain flour instead but the chickpea flour does give you some added protein. Glyn quite likes them cooked a little longer so they become crisp like the edge of a thin pizza crust and you can crumble them over your meal to add texture, but I prefer them soft and they are nice as a substitute for bread sometimes. Thank you, Lindsay!