By Eva Stovern
Combining the preferred Caravan Chef and Caravan Chef 2 recipe books, the total Caravan Chef comprises 30 new recipes, encouraged via professional visitor Eva Stovern's caravanning journeys round Australia. Designed for holiday-makers with a spiral-bound structure, the total Caravan Chef good points scrumptious and simple recipes for getting ready pleasing, tasty foodstuff in a campervan or cabin, or at a campsite, plus lots of precious 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 components, chosen for his or her versatility, lengthy garage lifestyles, effortless training and availability. during this version, Eva additionally presents directions for utilizing thermal cookware in a caravan kitchen, with step by step instructions for cooking quite a number dishes. finishing the menu, the entire Caravan Chef features a new candy treats bankruptcy. the ten muffins contain recipes for almond bread and cheesecake, offering a pleasing finale to any meal, no matter if loved at the street or at domestic.
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Combining the preferred Caravan Chef and Caravan Chef 2 recipe books, the whole Caravan Chef comprises 30 new recipes, encouraged by means of pro tourist Eva Stovern's caravanning journeys round Australia. Designed for holiday-makers with a spiral-bound layout, the full Caravan Chef positive aspects scrumptious and straightforward recipes for getting ready fulfilling, tasty food in a campervan or cabin, or at a campsite, plus lots of precious tips about apparatus, utensils and garage.
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Extra info for The Complete Caravan Chef: Around Australia with 30 Ingredients
Add the noodles and combine with the capsicum and onion, then distribute evenly over the bottom of the pan. Pour the beaten eggs evenly over the noodles and capsicum. Increase the heat to medium and cook for 2 minutes, or until the egg puffs and browns lightly at the base. Shake the pan backwards and forwards occasionally to prevent sticking. 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.
Cook the pasta to al dente (just tender), as per the packet instructions. Meanwhile, heat the oil in a frying pan and sauté the onion and garlic on a low heat for 2 minutes, or until soft and fragrant but not brown. Add the minced beef and sauté on a medium–high heat for 2 minutes, or until the meat changes colour. Add the tomatoes and their juice, a pinch of salt and the soy sauce, and bring to the boil. Lower the heat and simmer, stirring occasionally, for 5 minutes. Drain the pasta. Place half the pasta in a 2 litre ovenproof dish.
Use vegetable oil if deep-frying. Plain flour Cornflour Chicken stock powder I travel with powdered stock as it is lighter than liquid stock. Curry powder Sweet chilli sauce Soy sauce Light soy sauce is a good all-rounder; use dark soy sauce for a deeper colour and fuller flavour. Salad dressing Your choice. I like to use a vinaigrette made from extra-virgin olive oil. Mayonnaise Pasta I travel with a variety of dried pasta: spaghetti, linguini, penne and instant noodles. Because of the limited availability of ingredients on the road, feel free to use the pasta of your choice.