As Winnie the Pooh so aptly put it, “When life throws you on a rainy day, play in the puddles.” But happy campers also need equipment.
Topping the list for high-heat cook’s kits and Foolproof BBQ author Genevieve Taylor is a portable barbecue and fire table: “You can cook on it, but you can also throw logs in and get together in the evening.” ”
Claire Thomson, author of Camper Van Cooking, pitches her tent with a “pot-bellied stove that you feed on charcoal,” a gas stove for mugs and an AeroPress – “A good coffee is necessary when you wake up at 6am in the morning because it’s clear ”. Then you need supplies. “There isn’t a time when a good storage cupboard is more necessary than camping,” warns Thomson. “If you take ingredients that bring flavor and ease to your cooking, you win.
Spices, canned legumes, good oil and hot sauces are his must-haves, as is coconut milk for the laksas made with local fish. “Be a Boy Scout about it,” Taylor adds. “Couscous is incredibly quick, especially when you take it already seasoned.” She puts uncooked couscous in a zip-lock bag with dried herbs, a crumbled bouillon cube and spices (chili, cumin, cilantro, etc.), then, once set, pour over the boiling water.
Wet days mean cooked breakfasts. Taylor tears up the mushrooms and adds them to a “big old frying pan on the fire” with the garlic, butter, olive oil and parsley, and when cooked, poke a few holes in the mixture. and crack a few eggs. A bottle, on the other hand, is the perfect vehicle for scone dough. “It’s great to make with kids,” says Taylor, who throws an egg, shakes, then adds milk and its dry ingredients. Alternatively, bring some porridge (with banana, cinnamon, nuts, ideally). “My kids love it when we camp because it’s so hot,” says Thomson.
For a cozy dining atmosphere, Thomasina Miers slips two spice blends – “one Indian, one Mexican” – into her tent for curries and chili con (or sin) carne. “Shirted potatoes tossed in the fire and eaten with baked beans are also a good thing.”
Thomson makes a cheat fondue, AKA bechamel with a load of cheese, and eats it with cold cuts and crusty bread. The bonus? “You can do this in a tent or an RV.” It’s also worth having ready-to-go dinners in your arsenal. “You want to open your cooler, take something out and throw it on the grill,” Taylor explains. “I marinate meat – chicken with turmeric, lemon, garlic, cumin, let’s say – at home, I freeze it, then I put it in my frozen cooler.” It will thaw slowly and keep everything else in the box cool as well.
Nothing pampers and hugs like a big bowl of dal. Again, Taylor takes the lead: “At home, pack red lentils with cumin, chili and whatever you want. Then, once you camp, toss it all in a pot with onion and plenty of water. Pasta is also essential: Thomson’s favorite products are canned sardines, fennel seeds, chili flakes, olive oil and spaghetti. Just add lemon.
Perhaps the easiest solution is to melt a chocolate malt bread. Thomson slices a store-bought bread, “reform with chocolate buttons,” wraps in foil, and tosses the package directly onto the embers.