By Eva Stovern
Combining the preferred Caravan Chef and Caravan Chef 2 recipe books, the full Caravan Chef contains 30 new recipes, encouraged through professional traveler Eva Stovern's caravanning journeys round Australia. Designed for holiday-makers with a spiral-bound structure, the full Caravan Chef positive aspects scrumptious and straightforward recipes for getting ready fulfilling, tasty foodstuff in a campervan or cabin, or at a campsite, plus lots of worthy pointers on gear, utensils and garage. From savouries, soups and salads to pasta, rice, meat and shellfish, your onthe- highway pantry calls for simply 30 elements, chosen for his or her versatility, lengthy garage lifestyles, effortless coaching and availability. during this variation, Eva additionally offers directions for utilizing thermal cookware in a caravan kitchen, with step by step instructions for cooking a number dishes. finishing the menu, the whole Caravan Chef features a new candy treats bankruptcy. the ten truffles comprise recipes for almond bread and cheesecake, offering a lovely finale to any meal, even if loved at the highway or at domestic.
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Extra resources for The Complete Caravan Chef: Around Australia with 30 Ingredients
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Flip the frittata by placing a wide plate upside down over the pan. Turn the plate and the pan together so the frittata lands on the plate cooked-side up. Slide the frittata back into the pan and cook for 1 minute. Sprinkle with the grated cheese, cover with a lid and cook for 1 minute, or until the cheese melts slightly and the egg cooks through. Season to taste and serve drizzled with soy sauce (if using) for a fuller flavour. Serves 2 Swan Hill sweet and spicy carrots 15 minutes 3 teaspoons olive oil 2 medium carrots, coarsely grated 3 tablespoons water 1 tablespoon sweet chilli sauce, plus extra to serve (optional) salt Heat the oil in a frying pan and sauté the grated carrots on a medium heat for 3 minutes, or until lightly wilted.
Serves 2 Birdsville pasta with peas and ham 17 minutes 250 g spaghetti or long pasta 3 tablespoons freeze-dried peas 120 g sliced ham, diced 1 tablespoon olive oil � small onion, finely chopped grated parmesan or cheddar to serve (optional) Cook the pasta to al dente (just tender), as per the packet instructions. Meanwhile, cook the peas as per the cooking instructions. Drain and set aside. Wipe the saucepan clean, then heat and sauté the ham on a medium heat for 3 minutes, or until lightly browned.
Cook the potatoes in boiling salted water for 10–12 minutes, or until tender. Drain the potatoes and place in a mixing bowl. Mash while still warm and combine with the cheese. Add the carrot, zucchini, garlic, egg and remaining flour. Mix until combined. Shape a round tablespoon of the vegetable mixture into a ball, then flatten into a thin patty. Coat the patty in the combined flour and chicken stock powder. Repeat with the remaining patty mixture. Heat 1 tablespoon oil in a frying pan and cook half the patties on a medium heat for 3–5 minutes on each side, or until lightly browned and cooked through.