Quick and Easy Meals for Caravanning

A caravan holiday is a great alternative to the usual self-catering break and caravanning is becoming more and more popular. Modern caravans are the height of luxury, equipped with everything you will need for a home from home holiday including full-sized cookers and hobs, fridge-freezers and microwaves.

And when it comes to planning and cooking meals whilst away with your caravan there are other options to choose from including a portable barbeque or griddle. Despite this it can be difficult knowing exactly what to cook. In a smaller space it is much harder to make big family meals particularly when all the family is around you so you have to be a little creative in your planning. It has to be said too that you won’t want to spend all of your precious holiday time slaving over a stove so we’ve come up with a few ideas for delicious meals that you can put together quickly.

Breakfast Meals

You could take the easy road and simply have cereals or boiled eggs on toast but how about something like these delicious cheesy scrambled egg breakfast croissants instead? You will need, to serve 4:

  • 8 large eggs
  • splash of milk
  • 4 large croissants
  • 100g grated cheddar
  • Small bunch of chives, snipped finely

Just whisk the eggs, cheddar, milk and a little seasoning in a pan and then heat gently. Stir continuously until softly scrambled then stir in the chives. Warm the croissants in the oven if possible then pour the scrambled eggs into the croissants.

Or try a one-pan English breakfast, the ultimate in quick and easy cooking. To serve 4 you will need:

  • 4 pork chipolatas (preferably pre-cooked)
  • 1 tbsp chopped chives
  • 4 rashers of bacon 
  • 6 beaten eggs
  • 140g button mushrooms
  • 8 cherry tomatoes
  • handful of grated cheese (optional)

 

Heat a medium non-stick frying pan. Add the chipolatas and fry for 3 minutes. Add the bacon and fry for a further 5 minutes until it starts to crisp. Add the mushrooms and cook for a further 3-5 minutes. Drain any excess fat. Be sure to tip this into a container that you can add to the general rubbish bin rather than down the sink so that you don’t clog up the drainage pipe.

Season the eggs and add to the pan. Cook over a low-medium heat, stirring gently with a fork for even distribution until the eggs are set. Scatter over the tomatoes, cheese and chives then place under a pre-heated grill for 2 minutes. Cut into wedges to serve.

Quick Lunch Ideas

If your caravan cupboards are stocked with tins of chunky soup all you need to add is good quality chunky bread and you have the easiest and quickest of lunch meals in a jiffy. For a healthy hot weather meal try a Chicken Mayo Salad. All you need is:

  • 1 ready-cooked barbeque chicken
  • 70g pitted black olives
  • 250g mayonnaise
  • 2 celery stalks
  • 2 hard-boiled eggs
  • Handful of flat-leaved parsley

Shred the meat from the chicken – and the skin if you prefer – then throw all the ingredients into a bowl and mix together. Serve with chunky bread. What could be easier? For a delicious vegetarian lunch option try these Barbeque Baked Sweet Potatoes:

  • 8 medium sweet potatoes
  • 4 tbsp Greek yoghurt
  • 3 tsp olive oil
  • 1 spring onion

 

Rub each potato with a little oil and salt then wrap in a double layer of foil. When the barbeque coals glow red put the potatoes directly on them. Cook for 15 minutes, turn then cook for a further 15 minutes. When cooked through, split open and top with the yoghurt and spring onion. An even easier version of this recipe would be to buy frozen jacket potatoes that you can cook from frozen either in the oven or microwave and top these with ingredients of your choice.

Main Meals and Desserts

When it comes to main meals stick to one-pot dishes. That way you spend less time washing-up and more time enjoying your holiday! A simple one-pot mushroom and potato curry is ideal and takes about 30 minutes to make. For 4 you need:

  • 1 large potato, chopped into chunks
  • 1 onion
  • 250g button mushrooms
  • 150ml vegetable stock
  • Chopped coriander to serve if liked
  • 1 tbsp oil
  • 1 aubergine
  • 2-4 tbsps curry paste
  • 400ml coconut milk

 

Heat the oil in a large saucepan, add the potato and onion. Cover then cook on a low heat until potatoes start to soften. Add the aubergine and mushrooms then cook for a few more minutes. Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil then simmer for 10 minutes or until the potatoes are tender. Stir in the coriander and serve with rice or naan bread.

With a recipe like this one you could make it even easier by using pre-pared or tinned vegetables to avoid too much preparation as well as microwaveable packet rice.

With bacon and sausages pre-cooked at home for instance these ingredients could be added to a jar of tomato sauce, cooked thoroughly and added to pasta. Jazz up a pre-prepared rice salad with some pesto and grated cheese. Easy-peasy!

When it comes to desserts these have to be as simple as possible. No-one wants to spend time baking in a caravan so ice-cream or yogurt desserts are ideal. Dress these up with sprinkled hazelnuts, crunchy biscuits or a pour-over sweet sauce. If you use a barbeque why not use the residual heat to toast some strawberries and marshmallows on kebab skewers? Failing that just bring with you some shop-bought cakes, biscuits or fruit.

The key to enjoying a caravan holiday is – keep it simple. Whether you’re a gourmet cook or not there are so many delicious meals that can be prepared and cooked using store-bought jars and tins. A little creativity combined with the convenience of pre-cooked ingredients out of a tin or jar is the key to minimal washing-up and maximum fun.

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