Seeholzer and Iwan Hediger, two young cooks and authors of travel books, tell us their secrets for cooking well in a camper van.
raveling and cooking is the hobby of Yves Seeholzer and Iwan Hediger, originally from central Switzerland. And it was during a trip to Australia in a camper van that they combined business with pleasure. The result? A cookbook for two-burner stoves . Today, our two young cooks share 12 tips for cooking on the road.
Farewell, Libra!
1. The kitchen in the camper van, the dining room in the heart of the Australian steppes
Not having a scale, Yves and Iwan measured liquids, but also legumes and rice, using a 20 cl cup. 1 cup contains approximately the amount needed for 2 people. Also note that a handful of aromatic herbs roughly corresponds to a bouquet. Tablespoons and teaspoons are also very useful for dosing.
2. Fewer dishes
To save money on dishes and water, use the peelings of the fruits you have eaten as a plate or bowl: pineapple, melon and coconut, for example, work perfectly!
Tempeh with melon and snow peasTo memorize
Tempeh with melon and snow peas
Tempeh with melon and snow peas
Made from soy, the very popular tempeh often replaces meat in …
30 minutes
See the recipe
3. Utensils: the basics
2 cooking instruments (1 frying pan or wok + 1 saucepan), 1 knife, 1 cutting board, 1 tablespoon, 1 fork, 1 20 cl cup. Another essential tool according to Yves: the Swiss army knife, which includes a can opener, a bottle opener, tweezers, a file and a pair of scissors.
4.Basic Ingredients
Alwa ys have onions, garlic, ginger, dried spices, coconut oil (which tolerates high temperatures), legumes and rice (whole grain) on hand.
5. Water, lots of water
Always carry enough water, preferably in a large container.
6. We do without the citrus press…
Roll the citrus fruits onto the work surface, then cut them in half so you can easily squeeze them by hand.
7. the rolling pin!
To save space, pour the spices into resealable plastic bags… don’t forget to label them.
8. Say goodbye to splashes
Loosen the pomegranate seeds in the water: the skin will float to the surface and the seeds will sink, which will also prevent splashing on your clothes.
9. Herbs in a casserole
Take fresh herbs with you in a pot and supplement on site so you have several servings. If you have any left over, make a bouquet and hang it in the vehicle to dry.
10. Culinary appliances: absent subscribers
Choose fruits and vegetables as ripe as possible for your soups, pastas and spreads and/or use floury potatoes, which mash well with a fork.
12. Storage without a refrigerator
Fruits, vegetables and legumes do not necessarily keep cool, just like milk and coconut oil before opening. Finally, you can also store hard Parmesan-type cheeses at room temperature.