I think that going on a camping trip doesn’t necessarily mean to sacrifice your quality of taste for convenience, you can go out of the box and prepare amazing meals that are not camping cliché food. That is why we have collaborated with five camping bloggers, which have shared with us a recipe each. Find out which are the best and easiest camping recipes and vote for your favourite one to give the author the chance of winning amazing prizes!
It’s quick, easy and doesn’t even require any tableware to eat!
This recipe will feed 4, but if you are planning on a busy day of hiking, or are up late and making this meal as brunch, you might want to double up the recipe or share between 2. I can just about make it to the end of the second burrito, and it sets me up for the whole day!
- 4 tortillas (you can also use pita bread)
- 6 large closed cup mushrooms
- 4-8 rashers of smoked bacon
- 2-3 Free-range eggs
- 1 medium-large sized onion
- Salt & Pepper
- Ketchup/brown sauce
- Feeds 2 to 4
What you’ll need
- Single gas burner stove
- Large frying pan or wok
- Spray oil
- Chopping board
- Wooden spoon or spatula
You’ll want to start by chopping your ingredients, so dice the onion (not too small), slice the mushrooms and chop the bacon up into bite-size pieces. Pop some oil into the pan and heat. Start by gently frying the onions, then once translucent add the bacon. Just before the bacon starts to brown, add the mushrooms. Stir frequently, and wait a few minutes until the mushrooms are cooked and the water from them has evaporated.
You might need to add a little more oil at this stage. Break your free-range eggs straight into the pan, then mix into the bacon, mushrooms, and onion. Keep them frying on moderate to high heat until the egg is cooked. Season in the pan, with a generous amount of black pepper and a pinch of salt. Split the contents of the pan between 4 tortillas or pitta bread, adding ketchup or brown sauce as desired, then enjoy!
Why not try a variation on this recipe, with some grated potato popped into the pan at the start before you start frying the onion?
For our family and friends, cooking outside is one of the most pleasurable parts of camping. One meal can turn into an adventure. You can spend the day ambling along lanes, wondering through forests and strolling across beaches whilst foraging for wild food. We pick seasonal vegetables from our organic veggie patch and a variety of herbs from our permaculture forest garden. Once the evening approaches, we congregate around a fire pit, each person determined to be that day’s ‘Fire Master’. Chopping, peeling, and preparation takes place while stretched out in the grass and good-natured bickering commences on how exactly the meal should be cooked.
Campsite meals have to be fluid. Ingredients and methods can change depending on availability and tools, so don’t worry about following the recipe to the letter. Make it up as you go!
- Onions (from the veg patch)
- Any in season vegetables (from the veg patch)
- French beans
- Foraged ingredients (what is in season)
- Rock Samphire (Cornwall cliffs and rocks in late spring and summer)
- Black mustard (Cornwall coast in spring)
- Wild carrot (Cornwall coast in autumn)
- Milk (from our goat)
- Parsley (from our herb garden)
- Bay leaf (from our bay trees)
- Cheese (made from our goat’s milk)
- Salt and pepper
- Olive oil
- Basil (from the greenhouse)
- If you don’t have an abundance of basil, you can add some of these foraged ingredients instead:
- Sea Radish (Cornwall undisturbed areas all year round)
- Pennywort (Cornwall, all year round)
- Sea Beet/Spinach (Cornwall coast, all year round)
- Potatoes (from the garden)
- Garlic (from the veg patch)
- Pine nuts (from our pine nut tree)
Method (Creamy chicken)
- Put your pot on the fire and let it heat up
- Add a good amount of butter for frying and for the sauce
- Add your chopped onions, garlic, herbs, lemon juice and chicken and fry.
- Add flour and make into a paste
- Gradually add milk and keep stirring into a white sauce.
- Once the sauce is the right consistency, add your chopped vegetables and foraged ingredients
- Stir in your cheese and season to taste.
Method (Camping Pesto)
- Cook potatoes until soft and wait for them to cool
- Chop up basil or foraged substitutes
- Put everything in a big bowl and roughly grind with a big stone
So that’s it. Try this one (or some variation of). At Cerenety Eco Campsite Bude, depending on the season, we have lots of vegetables in our ‘pick your own’ veg patch, a huge range of herbs, and a forest garden full of fruits and berries. We’re also in one of the best foraging spots in the country and you can borrow one of our big Dutch ovens for the fire.
- Oranges. You’ll need one orange per cake
- Instant cake mix. Look for ones where you just have to add water. We used a chocolate fudge cake mix, which worked well.
- Campfire or BBQ
How to make them
1. First, you need to prepare each orange by slicing off the top at about 1/4 of the way down.
2. Hollow out the orange by removing the contents with a spoon.
3. Make the cake mix by following the instructions on the cake mix packet.
4. Then the messy part! Filling each orange with the cake mix and remember to put the top back on.
5. Carefully wrap the oranges in foil and cook on the campfire.
6. The cooking time depends on the temperature of your campfire and where you place them in your campfire. Probably a good idea to check them every 10 minutes.
It’s then time to sit around the campfire and enjoy.
Omelettes are the ultimate in fast food. They’re quick, easy, tasty and full of eggy goodness. Best of all, you can plonk whatever you like in them, which makes them ideal for using up leftovers as well as allowing an easy variation in ingredients. Though a bit over the top, this slightly unusual recipe is my personal favourite and is a variation of an omelette featured in the Cool Camping Cookbook – a staple on my bookshelf for campfire cooking.
- 2 eggs50g of smoked salmon
- 50g of smoked salmon
- A handful of strawberries
- A tbsp of chopped fresh parsley or basil (if available)
- Salt and pepper
- A splash of olive oil
This recipe can be cooked over a standard camp stove or a campfire.
1. Crack the eggs into a large mug or bowl and whisk it up with a fork. Slice the salmon, quarter the strawberries and add them to the egg mix. Add the parsley or basil, a good grind of salt and pepper and give everything a stir.
2. Heat the oil in a frying pan and, once it’s nice and hot, pour in the mixture. Use your fork to make sure the strawberries and salmon are spread evenly around the pan and tilt the pan to make sure the mixture covers the whole surface.
3. Now let it solidify. Wait until the omelette loosens from the bottom, then fold in half. Give it another few seconds of heat so that the halves cook together and serve. Eat piping hot with a good stick of baguette. A little Bucks Fizz too, if you’re feeling fancy.
Dutch Oven Pizza
- 1 box Pizza dough mix
- 1 can pizza sauce
- 1/2lb mozzarella cheese
- 1/2lb pepperoni
- 1 aluminum pie tin
2. Spread dough inside pie tin and up the sides.
3. Top with sauce, cheese, pepperoni.
4. Place 4 pebbles or wads of aluminum foil in a dutch oven to raise pie tin off the bottom.
5. Set pizza in the dutch oven.
6. Bake at 375 degrees for about 20 minutes.