Camping Meal Plans, Shopping Lists and more . . .

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A little bit of planning goes a long way on a family camping trip, especially where food is concerned. The trick is to take enough ingredients with you to give you flexibility with cooking and eating options, but not so much that you need to buy a bigger car to get it there!

In our Family Camping Cookbook we’ve divided the book into four chapters:

1  ‘Quick Escapes’ is for when you make a sudden decision to go camping for a weekend and don’t have much time to gather together a long list of ingredients.

2  ‘By the Beach’ has recipes that radiate sunshine, using lots of fresh, summer produce and delicious seafood.

3  ‘In the Country’ has heartier recipes featuring meat, cheese and eggs, and all the good things you can get from the farm shop.

4  The final chapter, ‘Festivals & Parties’, has recipes for camping with a large, hungry group.

For each chapter, we have included a list of key ingredients. So if you are going off for a week by the beach, for example, you should take what you can from the list in that chapter along with you. Each chapter also has some tips to help you along the way and three different meal plans. The first is geared towards young kids, the second towards older kids and the third towards vegetarians.

Although we have given precise quantities for every recipe, they are not the sort of recipes that require absolute precision. We’ve tried to make sure that you can measure nearly everything with a handful, a cup, a teaspoon or a tablespoon, and that more complicated measurements can be worked out roughly from the packaging your food is bought in. There is absolutely no need for scales. We have also tried to make the recipes versatile so that most of the ingredients can be substituted for something similar, depending on what you have available.

Thinking about what you want to cook and eat when you get there is also a good idea. At the beginning of each chapter we have included three meal plans, complete with shopping lists. These have been designed to minimize the number of ingredients you need to pack. They are weekend plans so that you can take and keep all the ingredients listed for the two days with a cool box and a modicum of preparation. If you’re going for a week or longer, you can start with a weekend plan and then you can simply combine meal plans and add whichever recipes you’d like.  Click on the link below to see an example of a meal plan, with it’s accompanying shopping list.

   meal plan

 Good ingredients can make all the difference, particularly when you are keeping things simple. Tinned tomatoes are a cheap ingredient, so it’s worth buying the best you can get – the difference in taste and texture is huge!

Similarly with meat, it’s worth paying a bit over the odds for better quality, particularly if you are barbecuing. Useful ingredients are those that keep well in packs, like halloumi cheese (which is fantastic barbecued), and it’s also worth remembering to use fresh ingredients that don’t require a lot of cleaning, like bananas and avocados.

 

 

Sticky Ribs with Corn on the Cob

Our recent mass cook-ups have featured Sticky Ribs – great when catering for a crowd, happily enjoyed in fingers!  Here’s our recipe:

 

Serves: 4

Preparation time: 10 minutes, plus at least 1 hour marinating

Cooking time: about 25 minutes

 

INGREDIENTS:

2 racks of pork ribs (approx 12–14 ribs)

4 corn on the cobs, husks on

salt and pepper

butter, to serve

 

STI CKY MARINADE :

2 garlic cloves, crushed

2 tbsp white wine vinegar

3 tbsp clear honey or brown sugar

2 tbsp tomato ketchup

1 tbsp soy sauce

1 tsp chilli sauce (optional)

 

1   To make the marinade, put all of the ingredients in a plastic freezer bag. Add the pork ribs and seal the bag. Leave to marinate in a cool box for at least 1 hour, preferably overnight.

 

2   Soak the corn in cold water for 20 minutes to prevent them from drying out during cooking. Cook the corn, in their husks or wrapped in tin foil, in the glowing embers of a barbecue or open fire for about 20 minutes until the kernels are tender. Alternatively, cook in plenty of boiling water for about 5–10 minutes. Peel back the husks or foil and season with salt and pepper. Meanwhile, remove the ribs from the marinade and reserve the marinade.

 

3   Season the ribs with salt and pepper and cook over a medium heat on a barbecue or in a griddle pan for about 20 minutes, brushing from time to time with the reserved marinade and turning frequently, until crisp and cooked through. Serve hot with corn on the cobs smothered in butter.

 

Prepare ahead: Make the marinade at home before you leave and store in a cool box for up to 1 week. You could even take the ribs in the marinade if you’re planning to eat them on the first night.

Family Camping Cookbook put to the test!

Our book-launch celebrations started off last weekend with a camping trip to the lovely Kitts Cottage Campsite (see www.kittscamp.co.uk)  with close friends.  Here was where we put the Family Camping Cookbook to the test with two other families.  Each family had three recipes from the book and had to cook for 6 adults, 2 teenagers and 7 children.  It was a little windy, but dry enough  . . . .

As it was everyone’s first camping weekend of the season, we all made sure we made use of the Equipment and Camping Store Cupboard Checklists, and then decided on the recipes.  With a couple of vegetarians and a full range of ages, we decided to mix and match a couple of meal plans.

Jim and I cooked up the first meal on the Friday night – Chicken Satay Skewers or Barbecued

Tuna with Thai dressing, both served with Asian Salad.  We felt with young kids to win over the skewers with their peanut butter dip, would go down a treat.  They certainly did!   And the tuna was delicious too (picked up from the fantastic fishmonger in East Wittering (‘Something Fishy’) earlier that morning).  Afterwards, we had Barbecued Pineapple Wedges – put on the barbecue while we we eating our main

course, and scrumptiously caramelised by the time we came to eat them! Dave and Miranda were our breakfast team, and Saturday breakfast was the must-have One Pan Full English.  Served with Dave’s special chutneys, we were in breakfast heaven (although with that many it wasn’t strictly ‘one pan’!)  And the delicious alternative for the veggies was smoked salmon and scrambled eggs . . . Yes, we were all happy campers!

Clare and Robbie and their four children were responsible for Saturday night: Lebanese Lamb Kebabs (Lahem Meshwi) or Halloumi & Vegetable Kebabs, both served with pitta bread and garlic dip.  Whilst their youngest got very busy skewering kebabs, their eldest was principle barbecue chef.  Again it was a huge success particularly as everyone, including the youngest children, were so involved in the preparing and cooking.

 

This family participation continued on in to the night as we all enjoyed a Chocolate Fondue, and listened to Clare and Robbie’s daughter, Anna B, on guitar.  (Listen to her perform her own songs on YouTube – she’s fab! http://www.youtube.com/watch?v=xvW5zTshr1Y)

Dave and Miranda were back on duty for Sunday breakfast and we all enjoyed Apricot filled French toasts, with a few left over sausages and bits of bacon.  The perfect way to finish off our fanatastic camping weekend!  And think we all agreed that Family Camping Cookbook passed the test.

Family Camping Cookbook Review

Family Camping Cookbook Healthy camping food Inspired Camping Cool camping campsiteThese days we are spoilt for choice when it comes to recipe books but it can still be a challenge to find those with the best and most versatile dishes for camping. We all want quick, easy, cheap and cheerful, but we also want the ability to produce a “Wow!” from friends and family.Inspired Camping was given a copy of the Family Camping Cookbook to flick through and sample some of the camping food recipes in return for an honest book review and we wondered if it would do the job of helping us produce a tasty yet simple camping menu for all to enjoy at the campsite, that was neither too simple or ambitious. The book contains 85 family friendly feasts that all work on a gas stove, barbecue or open fire and even gives shopping lists and advice on how to make the most of cooking outdoors, so we were off to a good start.Family Camping Cookbook Book Review at Inspired Campingcampfire quesadilla calzone Inspired Camping healthy camping food

Our first observation when we received the book was that it is not a coffee table book as it seems to have been designed to be taken out and about on camping trips. It seems durable and hard-wearing, so we don’t think it will suffer much from being stuffed into a bag with the rest of the camping gear. It’s of a medium size and full with useful information and healthy recipes so, as the title suggests, it’s perfect for families who camp and don’t have the need to travel light. As such it’s definitely not a book for backpacking or wild camping away from the shops.

The meal planning sections are fabulous. A super example is on page 63, when the reader is provided with a very bright and easy to read menu for kids, with references to pages where the recipes can be found. It then gives the reader a shopping list to take to the store so you don’t have to be bothered with the chore of writing one out yourself. These lists are incredibly useful and take away the burden of thinking about what to cook and what to stock up for. Anything that saves time when camping giving more opportunity to enjoy activities with the kids gets a BIG thumbs up from us. Actually this book would be useful at home too and not just on camping trips… now there’s a thought!

Family Camping Cookbook Healthy camping food at the campsite

Family Camping Cookbook smoked campfire aubergines

There are recipes for all ages, so even the kids could have a go at making a yummy sticky finger mess! For example on page 66 there’s Chapatis with fruit & honey and on page 169 chocolate fondue. However, mum and dad might want to think carefully about getting involved in this type of activity with the kids if they don’t want to spend the rest of their camping trip with sticky honey all over the tent and sleeping bag!

The Summary;

Good Bits… The book cover seems very durable and hard-wearing, perfect for being lugged around with your camping gear, but only if you don’t have to pack light. It ‘does what it says on the tin’ and the meal planning sections and menus are easy to read and fabulous.The shopping lists are also incredibly useful as they quite simply take away the burden of thinking about what to cook and shop for. There are recipes for every meal time for all ages so even the kids could have a go. There’s plenty of other useful tips throughout the book, including packing and pre-preparation tips.The price of the book has also been reduced if bought through our online store.
Not So Good Bits… The meals focus on fresh food, so it’s not ideal if camping light with basic provisions is a priority, you are wild camping away from grocery shops or you have no way of storing fresh food safely in a chill cabinet or cool box. However, if you are wild camping it’s unlikely you would want a cookbook at all! Some of the recipes are also a bit complicated for an inexperienced family camper, with some speciality items that won’t be easy to find on the road, but throughout the book there are helpful alternatives to these.This it isn’t a coffee table book, but we recommend it as a practical family friendly one ideal for the Camping Ready Bag if you don’t need to pack light.

So in summary this is a practical time-saving cook book that clearly shows the time, effort and hard work Tiff and Jim have put into it, which in turn will help save time and effort when camping with the family, and just for the shopping lists alone it deserves 4 stars. 

Tanya Brooks-Dowsett Inspired Camping Glamping Contributor
 A Book Review  By Tanya Brooks-Dowsett  
Tanya Brooks-Dowsett is a keen happy camper and lover of all things Glamping. Growing up near the North Wales coast and now living with her busy family of water sport enthusiasts, she lives for the beach life. Tanya is an adventurous idea generator who loves to hang out at some of the UK’s most stunning beach locations.

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The kids loved this Camping Recipe!

Butternut Squash Tagine and Nut & Raisin Couscous

For the Butternut Squash Tagine:

1 tbsp olive oil, 1 large onion (finely chopped), 1 tsp garam masala, 1 large butternut squash (peeled and cubed), 1 garlic clove (finely chopped), 1 tsp harissa paste (plus extra to serve), 1 tsp salt, 1 red pepper (deseeded and cut into large chunks), 800g/1lb 12oz/scant 3¼ cups tinned chopped tomatoes, 1 tsp pepper, 1 handful of coriander leaves (chopped)

For the Nut & Raisin Couscous:

400g/14oz/2 cups couscous, 125g/4½oz/½ cup raisin and nut mix (such as pine nuts, flaked almonds or shelled pistachios), 2 tbsp olive oil, salt and pepper

 Method:

  1. Heat the oil in a saucepan over a medium heat.  Add the onion and cook for about 5 minutes until it starts to soften. Add the garam masala and cook for about 1 minute, then add the butternut squash, garlic, harissa paste and salt. Cover with a lid and cook for another 2 minutes.
  2. Put the pan over a high heat, add the red pepper, tinned tomatoes and papper and bring to the boil. Put the pan over a low heat, cover with a lid and simmer for about 20 minutes until the squash is tender.
  3. Meanwhile, put the couscous, raisins and nuts in a large bowl and pour over 550ml/19fl oz/scant 2 cups boiling water.  Season with salt and pepper and cover immediately. Leave to soak for at least 5 minutes until the grains are tender. Fluff up the couscous with a fork, then add the oil and mix well.
  4. Stir the coriander leaves into the tagine and serve hot with the couscous and extra harissa paste.

From Family Camping Cookbook by Tiff & Jim Easton © Commissioned Photography by Ed Easton / Duncan Baird Publishers

Family Camping Cookbook

Hurray!  It’s out there!  If you’re keen campers and you want some inspiration about what to cook, go and buy our book!   Just click on the link, and if you get it please tell us what you think . . . .