What do you cook in your van

[rhyso]

Hello every one

today im asking what do you all cook in your van/home for breakfast and dinner ??

thanks rhyso

 

[st3v3]

 

[GRWXJR]

In the van we do like to spoil ourselves at breakfast -so bacon and eggs is often on the cards, or maybe an omelette.

Evenings? Can be whatever, but as we have a 2-burner hob and grill and no oven in our van, that means the roast chicken and taters aren't happening! But you can do a heck of a lot of scoff without needing an Oven.

Lisa will often put something in thats been cooked at home and we just need to warm through - stuff it in the fridge until we get around to eating it.

Pretty much whatever we fancy really and picked up and carry in the van at the time.

 

[delicagirl]

I have a 2 ring gas hob... I cook 3 root veggies in one pan, and fry fish/ chop/steak/chicken in my frying pan, along with accompanying sauce ingredients. Breakfast I generally have porridge which has been soaking in milk in a saucepanpan overnight so it heats up and cooks really quickly in the morning - add a banana or some nuts and a really filling nutritious brekkie.

 

[delicagirl]

rhyso on your photos - I could not help but notice carpet on the wall of your van above your table (and presumably above your bed). Has this made a difference to heat loss since you installed it ? I am thinking of doing the same ... thanks

 

[GRWXJR]

rhyso on your photos - I could not help but notice carpet on the wall of your van above your table (and presumably above your bed). Has this made a difference to heat loss since you installed it ? I am thinking of doing the same ... thanks

I don't think wall lining carpet makes a big difference to heat retention, although of course it 'feels' warmer to the touch than a metal or plastic surface which is good.
If you want to be warmer DG, then more/better insulation behind the surface panels, and (if you haven't already) insulate the windows overnight (ordinary glass like windscreens and side windows leach heat like you would not believe!) will give you much bigger gains.

As it happens, my van does have lining carpet all over the walls and ceiling as well, but I'd never thought of its as being there to keep the van warm (although it must help a bit).

Sorry Rhyso - I'll let it get back to the foodie side now!

 

[gipsy_jo]

Hi Rhyso, I like bovril on toast with poached eggs on top any time of the day & for lunch fray bentos steak & kidney with a bit of veg but that said I'm happy to eat anythink, Where abouts in mid wales are you, Im in Newtown, Regards Jo

 

[antiqueman]

can't cook

But eat the same meals as at home.:egg:

 

[outtolunch]

Mainly whatever can be cooked in a single large deep frying pan and will fit into a wrap so as to save on washing up

eg.
breakfast - fried tinned potatoes mushrooms sausage bacon and egg in a wrap
lunch - tinned potatoes onion vege haggis and an emmental cheese slice in a wrap
tea - beer with cocktails to follow
late night after drink munchies - whatever you happen to find that is open and will fry up and go in a wrap

 

[carol]

Really enjoyed your veggie haggis wrap at Farmer P's!

 

[rhyso]

keep it going

this is thread is going well but what do you do about the smell in the van after you cooked in your van like if you cook beacon it stinks the hole van out what do you lot do about the smell ?

keep it going people

 

[Polar Bear]

My very favorite - but have been known to make it at home and just warm up! once fed a dozen campers with this and two loaves of bread.

Polish Home Farm Goulash.

My interpretation.

Calorific value 2,530,274k per portion [helps you milk cows in minus 30c]

Ingredients Serves 10/12 or 6 greedy Blinker’s
750mls Vegetable stock
1 can Bachelors condensed tomato soup
1 small can tomato puree
700gms good top side of beef
300 grams lean boneless - fatless pork steaks
1 large onion
250gms lurpack butter slightly salted
400 -500 mls fresh double cream
1 teaspoon chopped garlic
Good grind of black pepper
¼ teaspoon smoked paprika
1 swede /turnip 500grms
4 /5 good carrots
1 cup fresh button mushrooms [optional]

Rule number one; only use good meat, take off any fat and sinew [your granny may want to eat this]
Rule number two; only use good quality butter and cream no low calorie, PC - nanny state alterative tosh, [garbage in garbage out.]





Method see over;

Method
Make stock - empty tomato soup and tomato puree into large saucepan - use stock to rinse out the cans- add 3 bay leaves - keep saucepan to one side off the heat.
Cut all fat and sinew from meat and dice into 10mm cubes store in bowl - pork on top of beef.
Chop onion into the smallest bits you can manage.
Open butter and cut into 8 portions.
Take one portion of butter cut into 3 or 4 pieces [If you do this it melts easier and doesn’t ‘burn off’ too much] and throw into large frying pan on moderate heat, when just melted add a hand full of pork to the pan - do not to overfill do not burn butter. flick them over in the pan to quickly brown the meat taking care not to cook it too much - if it starts to sweat juice you may have over filled the pan or left it in to long, pay attention - do try not to let this happen - empty the browned meat into the saucepan and brown the rest of the meat doing the pork separately from the beef in small batches using one potion of butter at a time until you have it all brown. This may take 4 / 5 / 6 fries.
Take another portion of butter and cut into 3 or 4 pieces and places in the frying pan add the onions and cook on moderate heat until the are translucent turn them occasionally - when ready tip all the onions but one fish slice full into the sauce pan.
To the small amount of onions you now have in the pan add half a knob of butter, 1 teaspoon chopped garlic, 1/2 teaspoon smoked paprika and a good grind of black pepper - fry these until the onions start to brown at the edges [brown is cooked black is f***ed!] keep them moving at all times - than add this to the pan with any remaining butter - if you put any butter back in the fridge I will know and come and get you!
Place the pan on the heat until it starts to boil and the turn it down to a simmer for about an hour stirring occasionally until the swede is cooked.
Peal and dice the swede/turnip and carrot small pieces to of your taste and add to the pot after this hour is up.
Continue to stir occasionally until the carrots are cooked to you liking. By this time everything else should be cooked too. *See note*
Turn off the heat and wait 1 minute before pouring in all the cream whilst stirring until you get a consistent colour.
*Note* if you like mushrooms then put them in at this point and let the goulash cook for further 5 minutes for them to cook.
Personally I think it’s best to make it the day before you need it and then warm it up on the stove - if that’s the case add the mushrooms when you start to warm it up so they don’t get over cooked. If you don’t like mushrooms don’t put them in.
Good luck Wilhelm D

 

[rhyso]

rhyso on your photos - I could not help but notice carpet on the wall of your van above your table (and presumably above your bed). Has this made a difference to heat loss since you installed it ? I am thinking of doing the same ... thanks

hi I have carpet on the walls and on the roof it had made a big difference in the keeping the van warm and when driving the van is very quight as well
hope this helps
rhyso

 

[rhyso]

I don't think wall lining carpet makes a big difference to heat retention, although of course it 'feels' warmer to the touch than a metal or plastic surface which is good.
If you want to be warmer DG, then more/better insulation behind the surface panels, and (if you haven't already) insulate the windows overnight (ordinary glass like windscreens and side windows leach heat like you would not believe!) will give you much bigger gains.

As it happens, my van does have lining carpet all over the walls and ceiling as well, but I'd never thought of its as being there to keep the van warm (although it must help a bit).

Sorry Rhyso - I'll let it get back to the foodie side now!

your right iv got lost of insulation as will behind the carpet as well and in the winter when me and the g/f go out camping we have a little Mr buddy heater we use as well
:dance:

 

[rhyso]

Hi Rhyso, I like bovril on toast with poached eggs on top any time of the day & for lunch fray bentos steak & kidney with a bit of veg but that said I'm happy to eat anythink, Where abouts in mid wales are you, Im in Newtown, Regards Jo

hi jo im not far from you im 22 miles away in Rhayader we will have to meet up some time:dance:

 

[Robmac]

If the wife comes along with me, we eat as we do at home. If I go alone, I take home made frozen meals. Eg. I am away this weekend on my own, she has frozen a beef stew and dumplings, shepherds pie and a chilli and rice, so all I have to do is reheat them.

She also pre-cooks bacon and sausages so I just have to cook them for a couple of minutes with some beans for breakfasts.

It's not that I can't cook, it's more that she knows that I will just wander into the pub for a drink rather than bothering to eat. Also, I cannot drink on a full stomach, so tend to have my main meal in the early hours of the morning, at which point, the easier it is made for me the better!

 

[dippingatoe]

Funnily enough I just posted a couple of recipes somewhere for Simple One Pan Meals so here you are. They are both for chicken but you could use the second one for fish if you wanted

Chicken Chorizo with Chargrilled Veg

Per Chicken Breast
-chop and slice a medium onion - I used red onions as they are a bit sweeter
-add a tablespoon olive oil to pan and 'sweat' the onions - i.e. don't fry them till brown, just gently with the pan lid on till looking transparent
-while onions are cooking chop about one inch of chorizo per chicken breast, you can double this if you like it spicy and flavoursome - I use Lidl's chorizo which keeps for ages in the fridge
-add chopped chorizo, stir into the softened onions, then place the chicken breast on top
-add a small handful of frozen chargrilled veg. You could use sliced fresh peppers and courgettes in you prefer.
-bring up to good temperature with lid on then turn to lowest or just above.

Thats it really

Leave until chicken breasts are tender and no pink juices come out when tested with a knife

The 'gravy' will be very tasty but thin. You can either remove everything bar the liquid and boil down rapidly till it looks the consistency you like make sure you watch it so it doesnt burn, or if you prefer mix a teaspoonful of cornflour with cold water until it is like thin cream, and stir into gravy whilst pan is off heat. Then return to full heat stirring until thickened.


You will need -
Chicken Breasts
Onions
Frozen Char Grilled Veg or fresh Peppers and Courgettes
Chorizo
Olive Oil - butter or corn oil would do.
Cornflour if you like a thickened sauce


Chicken with garlic ginger and soy sauce

I used Chicken Breast again as I normally have that around, but it would work with prawns or fish. In that case cook the veg first then add the marinated fish

So you will need to marinate the chicken breast first. You could put it in a polythene bag in the fridge - I just put the marinade and chicken in the pan I was going to cook in

-Spread the breast with 1/2 teaspoon of Very Lazy Garlick and 1/2 teaspoon Very Lazy Ginger.- You could use fresh chopped but I didn't have any
-Pour over a bit more than a dessertspoonful of Soy Sauce - I like the dark one
-A tablespoon of oil (peanut oil is best but any will do)
-Three squirts of chilli oil - again you could use fresh chopped chilli if you have it.
-Leave to marinade for about 30 mins turning occasionally. If using the polythene bag in fridge method then just mush it about a bit every so often
-While it is marinading peel and slice one medium onion per breast. You can slice it in straight in the pan with the chicken.

Turn the heat onto high, lightly brown the chicken breast turning once and stirring the onions so they don't burn. Turn the heat down and cook till chicken is almost tender, with no pink juices coming out when sharp knife is inserted.

Add vegetables. I used some sliced red, yellow and green pepper, and some mange tout, but you could vary the veg to something else - say mushrooms or baby sweetcorn.

If chicken and veg is not going to be filling enough add some stir fry noodles

Then cook for 5 to 10 minutes till vegetables are done to your preference.

Serve and enjoy

For one chicken breast you will need

Medium onion, sliced
Garlic
Ginger
Chilli
Soy Sauce
Peppers
Mange Tout
Stir Fry Noodles if wanting to bulk the meal out.

I marinaded and cooked two chicken breasts - one of which I will leave to go cold and have with salad or as a sandwich

 

[rhyso]

Mainly whatever can be cooked in a single large deep frying pan and will fit into a wrap so as to save on washing up

eg.
breakfast - fried tinned potatoes mushrooms sausage bacon and egg in a wrap
lunch - tinned potatoes onion vege haggis and an emmental cheese slice in a wrap
tea - beer with cocktails to follow
late night after drink munchies - whatever you happen to find that is open and will fry up and go in a wrap

I like it very funny

 

[rhyso]

Really enjoyed your veggie haggis wrap at Farmer P's!

HI Carol
where do you get this VEGGIE HAGGIS fron please?

 

[outtolunch]

it's a haggis that is a herbivore unlike the common haggis ( both left legged and right legged varieties ) which are omnivores and the complete opposite in the haggis family the carnivorous sabre tooth haggis