Cooking on the road

We all love a meal out. Indeed, travelling the world gives plenty of opportunity to taste what  cuisine a county has to offer. However, not only can this be expensive when away for a long time, but we often loved to taste our own homely meals. Cooking on the road can bring some comfort, tasty delights from well loved recipes, as well as reducing costs of eating. 

Cooking on the road, in your own or shared kitchen, will allow one to save time too. Accordingly, one can throw together a quick bite to eat or prepare a meal in advance of a journey.

Breakfast and lunch are especially good examples of this. After feedback from some of our readers, our aim here is to delve into a few recipes and maybe give a helping hand to others.

Challenges of cooking on the road

A number of factors determine ‘Cooking on the road’ delights. It may be a step up from bush craft, but we still have challenges to overcome. So, what are these challenges?

 

Kitchen, Kitchenette, or single stove in your pack?

Our aim, while trawling through our accommodation search, was to find a place, within budget, that had some sort of cooking facilities. Preferably, this would be a private space but we also considered shared facilities. The more within that space can determine what cooking on the road can be done. 

Kitchen

While journeying across the globe, one dreams of a fully equipped kitchen. Unfortunately, this is a rarity on a tighter budget. Yet, we still managed to achieve this on occasion. Having at least 4 cooking rings, sometimes an oven, as well as appliances such as a toaster and juicer really makes life easier. A full repertoire of culinary delights can be baked, boiled, roasted, sautéed, simmered and creatively concocted to make whatever feast one wishes. 

The issues of a full kitchen generally surround cleanliness, getting used to energy source (gas or electric), how modern the appliance, or whether the facilities are private or shared. We would say, the two biggest of these challenges are cleanliness and sharing a kitchen. Sharing a kitchen can cramp space and style if others are milling about when one is in the heat of battle. Moreover, a shared kitchen isn’t always kept to a hygiene standard one expects. Another aspect is trust of a shared fridge. Therefore, a private one in your room is better. One can feel the angst at times!

Kitchenette

More often than not, a private kitchenette is the mainstay of holiday lets. Consequently, one only has the use of a 2 ring cooker, a sink, and a small fridge. Additionally, there are usually less pots, pans, and utensils at one’s disposal. 

Still, we are able to cope well. We chop fruit into salads rather than juicing. Timing is of the essence. Hence, we schedule and prepare better to deal with the juggling of pots and utensils. There is a reduction in what one can cook. Yet, we have plenty of options still open. Space can also be an issue. Thus, we must ensure that our room is kept relatively tidy.

Single stove top for cooking on the road

In Sayulita, we had to buy a 2 ring electric stove. Fortunately, we had a dedicated kitchenette work space to fit it into. On a six month stay in Goa a number of years back, we also had to buy a 2 ring stove. This was gas but without a dedicated space for it. We coped well. However, both these were childs play compared to our second tour of India. Here we bought a single ring kerosine stove that we carried round the country with us. 

The challenges here were numerous. Firstly, we had to carry it, with the kerosine, even if that meant jumping off a moving train! Secondly, meals had to be simple. Thirdly, timing was vital to ensure things cooked properly but also remained warm. In short, the whole experience was a continual challenge. Yet, it was interesting and our simple food was wholesome and tasty. We also saved money in the long run. Not to mention, we regularly gained attention from the locals as we went full Indian cooking on the road style lol. Indeed, we had great interactions along the way.

Ingredients

The availability of ingredients will vary from place to place. Going to a Fairy Treehouse in a quieter village location, for instance, may involve shopping for ingredients before one sets off. As vegetarians, we also have to consider seasonal variations. This is especially true as we prefer to shop in small, local grocers as much as possible. The closer to source for ingredients the fresher the taste usually is. Certainly, this can dictate what ingredients go into a simple pasta dish or even what creation one can actually come up with.

Nonetheless, we are able to get most of what we need wherever we go. It may take a hunt, as it did when looking for sage for our Christmas dinner in Mexico, but that makes success all the sweeter. Of course, being vegetarian, life is easier as one isn’t looking for freshly killed animals. A whole new set of hygienic obstacles await carnivores and pescatarians. 

Check cooker controls

 

It may seem a simple thing but it ain’t necessarily so. As I (Knox) can attest, turning a gas fired hob to a low setting may not work as it should. In fact, we found out, in Costa Rica, that turning the knob to low does nothing to lower the heat. Conversely, one had to turn the knob towards off to reduce the flame. The outcome of this lack of knowledge? Well, the deep burns I received in Puerto Viejo was a harsh lesson to learn.

While I take some responsibility, an informative message at the stove would have alerted me to the quirky system of this particular cooker.

Cleanliness while cooking on the road

We carry our own plastic plates, metal cutlery, and plastic mugs with us. It means we can adapt to cooking on the road easily. Consequently, we know our stuff is clean. However, that can be difficult when arriving in a new kitchen space. Some are horrendous and not fit for purpose. Thankfully, most are reasonable and only in need of minor cleaning. Certainly reading reviews prior to booking can assist in choosing a gaff that is up to scratch. 

Smashed it!

Sometimes best laid plans go array. In Medellín, we were delighted to have the use of an oven. Indeed we prepared a sumptuous meal of roasted veg, baked yellow courgette with a feta and garlic tomato topping, amoung other delights. the oven was heated and the food placed carefully into the glass oven dishes provided. Surprisingly, after ten mins in the oven, there was an almighty crack!

We tentatively opened the oven door, with a glass grinding and crushing sound, to be greeted by our delicious looking food sat amongst dishes smashed to smithereens. It appears that the ‘oven proof’ glass dishes hadn’t been tempered correctly. We had to have a rethink for dinner!

Recipes to cook on the road

We generally manage as varied a menu when cooking on the road as we would when settled in a place for more than a few days. Travelling with our own plates etc allows us to, at the very least, create fresh salad options. Actually, due to our penchant for warmer climates, cool, fresh salads are often desirable.

On the other hand, we do like getting into a kitchen and opening up more culinary options. Cooking on the road can be uncomplicated or more sophisticated. Our Vegetarian meals range from a fried egg sandwich through to a multi course Christmas dinner. Below are a few of the options that we would whip up to send our taste buds into a frenzy.

Breakfast simples to cook on the road

There is plenty of choice to have for breakfasts and any size of cooker will do for some simple staples. Having a toaster is helpful but not necessary as bread can be toasted in the pan or over a flame. Here is a couple of easy staples for a tasty breakfast.

Fried egg sandwich (or eggs any style)

Not many ingredients needed here but this is a flavoursome bite to eat. If you only have one stove top, then toast your bread in a dry pan first. It may not be as warm by the time the egg is fried but there are compromises to be made when cooking on the road. In Ireland, we may use Soda bread, Potato bread, or even a bap rather normal toast at times. These all add their individual flavours.

Heat some oil (We use Extra Virgin Olive oil) in the pan, but not too hot. Indeed, you don’t need much – just a table spoon will do. Crack your egg and open it into the pan. It is as simple as allowing the egg to fry to your specification. Horses for courses, some people like a there egg well done, with crispy edges. Turn the heat up and cook a tad longer. With less oil, you may have to use a lifter to scrape the egg white, to spread it and get an even cook, while ensuring the yoke remains runny. It only takes a minute or two to get the egg right. 

Add ons and egg choices

There are a number of things that can be added to it such as Onions, Mushrooms, tomatoes etc. If the pan is big enough, these can fried at the same time (usually starting with the add ons first). You can also crack the egg into a mug first and give it a quick beating before adding to the pan for an omelette. Moreover, one can add a bit of milk or Almond milk, with a knob of butter, to the beaten egg and then scramble the egg (no need for oil if cooking this style).

When serving up, one can add a bit of sauce to your taste. An Irish and UK favourite is to squirt a bit of Brown sauce on it (HP or Daddies are well known brands. 

Ingredients

For the fried egg Sandwich, the ingredients are simple:

• Eggs (Organic usually allow for the hens to have plenty of free space to live their lives. Free range would surprise many in how this is incorrectly categorised compared to how people would imagine.)
• Bread – you choose what bread style you like.
• Table spoon of Oil – Again your choice.
• Whatever you want to add to it or dress it with. Go wild if you want or just enjoy the simple flavour.

 

Garlic avocado with sauted tomatoes served on bread  / leaves of your choice

Firstly, choose whatever bed, i.e. bread or leaves, you want then prepare that. The bread is usually best toasted, but hey, its your decision what you love to eat.

To begin with, half the ripe avocado by drawing your sharp knife around the middle (from top around the bottom and back up). Due to the nut inside, you’ll not be able to slice straight through. Then, twist the halves in opposite directions and the two should part nicely. Next, use the knife to separate the nut from the flesh as well as the skin from the flesh. Finally, use a spoon to scoop out the nut and then the flesh from the skin.

Easy cook

Slice the avocado flesh in whatever way you want. Finely chop a garlic clove or 2. Heat the pan. One can use a spot of oil if you want, but the avocado is quite an oily fruit so will definitely griddle nicely without any oil. Add the avocado to the pan and sprinkle the garlic over the exposed sides. While this griddles, chop a tomato and add to the pan. Cook for a couple of mins before flipping the avocado slices and tomatoes over to brown nicely on both sides. Again, don’t have the pan too hot as you don’t want to burn the garlic. You can add a touch of black pepper to taste.

Serve

Once nicely browned on both sides, just lift and serve on your choice of bed. Additionally, one can dress this with a sprinkle of cheese, sauted mushrooms, or whatever takes your fancy. A poached egg goes particularly well with this but at least two stove tops are beneficial for this step. Enjoy!

Ingredients:

• Ripe avocado
• garlic cloves
• Tomato
• Black pepper
• Bed of choice: Toasted bread or leaves.
• Any add ons you desire.

Fruit bowl or juice

This is so simple and you don’t even need a stove top. Its good to keep a steady flow of vitamins and minerals through your body.  Mainstay ingredients, generally readily available for meals, are fresh fruit and veg.

They can be small stalls, colourful shops, or bustling market places. Indeed, we enjoy supporting local small and medium businesses by finding and purchasing from them rather than the big supermarkets. Often, the produce is locally sourced so you are, in turn, supporting the local farmers also. Moreover, the taste is regularly better while the price not much different. Additionally, it also gives one the opportunity to learn and practice the local lingo. It is appreciated.

Your choice

Just choose the fruit you want and cut into a lovely fresh fruit salad. Buy what you need for a day or two rather than storing too much if the shop is close by. The reason for this? Simply to ensure freshness, especially in hot climates when fresh produce can go off quickly. If you are lucky to have a juicer, then pile the fruit and/or veg in to make some delicious concoction.

Juicing allows the added elements of spices, herbs, and roots like Ginger, tumeric, beet etc to be added for extra flavour and goodness. Enjoy the taste sensations. 

 

Main Meals for cooking on the road.

Constantly eating out can be expensive, often not the healthiest, and may get tedious for some. Having a cooker of some sort allows for some great home cooked meals. Dinner time is when it particularly comes in handy as one can cook main meals. Here are a few easy recipes to get your juices flowing.

Spicy bean burger with sweet potato chips

This is a favourite of ours and is simple enough to make. It is filling and full of flavour. You can make it spicy as you like.

Ingredients for 2 burgers:

• 250g of kidney or black beans (We like to cook a big pot of beans up fresh. However, this requires soaking overnight and boiling for an hour or so before using. This is not always practical when cooking on the road so canned beans will do. Usually half a can will do for 2 burgers.
• 1 medium onion, finely chopped.
• 4 or 5 closed cup mushrooms, finely chopped.
• 1 small/medium sized red or green chilli (medium or hot as you like), finely chopped.
• a squirt or so of tomato puree.
• dash of balsamic vinegar.
• couple of garlic cloves, finely chopped.
• Juice from 1 lime.
• light sprinkle of cumin
• sprinkle of whatever other herbs that you have available or takes your fancy i.e. oregano, thyme, basil, tarregon etc
• 2 tablespoons of Extra virgin olive oil.
• Black pepper.
• a couple of table spoons of wholemeal flour (this can be substituted for whatever flour you may have available)

Ingredients for Sweet potato chips

• 1 large or 2 small/medium sized sweet potatoes (chopped length wise or as discs)
• Oil – the amount depends on frying method. I shallow fry, or oven bake, so will use 1 or 2 tablespoons. One can medium deep fry so more oil is needed to part fill a medium to large pot (This method has more possibility of accidents happening such as what happened to us in Puerto Viejo, Costa Rica)

Method for cooking burger

• Bring a tablespoon of oil up to a medium heat in the pan.
• Add the onions and sauté for a 5 mins until they have softened.
• mix in the garlic, cumin, balsamic dash, and mushrooms.
• Then sprinkle in your other herbs, black pepper, and chopped chilli before frying for a few mins. (a small amount of ginger can be added too if you want)
• squeeze in your lime juice and continue to cook for another few mins on reduced heat.
• Remove the mixture from the heat and allow to cool for a minute before emptying into a mixing bowl. In the event of lacking a mixing bowl, a plate will do.
• Add the cooked beans, and puree, to the mixture and mash the beans in. Then, add the wholemeal flour to the mix. If the blend is a bit to moist, and therefore more difficult to form into a patty, one can add a bit more flour.
• Form into burger patties and set to the side. This initial prep will take 15 mins to chop, 10/15 mins to sauté, and then a few mins to form into burgers.
• When ready, and in conjunction with your sweet potato timing, heat the remaining oil in a pan to a medium temperature and set the burgers in to start cooking. Flip over a few times while cooking to ensure an even browness on both sides.
• Serve in a toasted bap or between toasted bread. Additionally, one can add sauces, cheese, or other accompaniment like pickles etc.

Method for frying / baking sweet potato chips

• If I am making long, thick or thin, ‘fries’, I will boil the precut sweet potato for 3/4 mins first to soften the fries up. This allows for a fluffier inside while the outside crisps when frying/baking. With crisp/chip like discs, I will just thinly cut the raw sweet potato in prep. I will also coat in a cajun spice mix if I wasn’t having a spicy bean burger with it.
•  For baking or shallow frying, swill and shake the fries / discs in a mixing bowl / pot to coat (add the spice mix if desired).
• Then place on a baking sheet and put in the oven, or add to a medium heat dry pan. Cook for 15-20 mins and turn occasionally for an even crisp finish.
• If frying in a deeper oil pan, then just put straight into the heated oil after coating with a spice mix (if desired) and fry for a few mins (or longer depending on how much oil you use to cover the fries). Personally, the baking or shallow fry is our preferred method.

Serving

When everything is ready. Plate up and enjoy the spicy meal. Bon Appetite!

Veggie burger patty

A variation on the above is a normal veggie burger. This can be in a bun or on its own accompanied with Chips/fries, mashed potato, a selection of veg, mushy peas, salads etc.

Ingredients for 2 burgers:

• 1 medium onion, finely chopped.
• 5 or 6 closed cup mushrooms, finely chopped.
• half a bell pepper, finely chopped.
• a small carrot, grated.
• a quarter of a courgette (if available), grated
• a table spoon or 2 of tomato puree.
• large dash of balsamic vinegar.
• couple of garlic cloves, finely chopped.
• Juice from 1 lime or half a lemon.
• sprinkle of whatever other herbs that you have available or takes your fancy i.e. oregano, thyme, basil, tarragon etc
• 2 tablespoons of Extra virgin olive oil.
• Black pepper.
• a couple of table spoons of wholemeal flour (this can be substituted for whatever flour you may have available)
• half a cup, or up to a cup, of rolled oats if available.

Method for cooking burger

• Bring a tablespoon of oil up to a medium heat in the pan.
• Add the onions and sauté for a 5 mins at a medium/high temperature. pour in the balsamic, and add a teaspoon of brown sugar if you have, and cook on a medium heat for another 5 mins or so giving the onions a good stir. This will semi caramelise the onions.
• mix in the grated carrot, courgette, and garlic and cook for a further 3/4 mins.
• Then add the mushrooms and bell pepper .
• At the same time sprinkle in your other herbs and black pepper before frying for a few mins. (a small amount of ginger can be added too if you want)
• squeeze in your lime/lemon juice and continue to cook for another few mins on reduced heat.
• Remove the mixture from the heat and allow to cool for a minute before emptying into a mixing bowl. In the event of lacking a mixing bowl, a plate will do.
• Add the puree to the mixture before stirring in the oats and wholemeal flour to the mix. If the blend is a bit to moist, and therefore more difficult to form into a patty, one can add a bit more flour. If it is too dry and crumbly, then add a bit more puree or a beaten organic egg to bind the mixture.
• Form into burger patties and set to the side. This initial prep will take 15 mins to chop, 15/20 mins to sauté, and then a few mins to form into burgers.
• When ready, and in conjunction with your choice of accompaniment, heat the remaining oil in a pan to a medium temperature and set the burgers in to start cooking. Flip over a few times while cooking to ensure an even browness on both sides.

Buddha bowl

There are different foods that can make up your Buddha bowl. Most can be put together using only one stove top so cooking on the road should work. It’s all about the ingredients one wants to bring in. We have a delicious bowl consisting of Curried rice, raw avocado, spiced sauté of chickpea & cubed sweet potato, and lime/lemon infused green beans

Ingredients (enough for 2 people):

• Rice (enough for individual needs) (Brown or white is your choice)
• 3/4 medium closed cup mushrooms, chunkily chopped
• 1 small onion (white or red, your choice), chunkily chopped
• Half a medium Bell pepper, chunkily chopped
• 1 medium tomato, chunkily chopped.
• Teaspoon each of Tumeric, garam masala, cumin, black pepper, and a sprinkle of coriander if you have or want.
• A table spoon of cajun spice mix (I put my own together using chilli powder/flakes, smoked paprika, thyme, oregano, finely chopped garlic (or garlic powder/salt), salt, black pepper. To do an individual mix for approximately a tablespoon, then just do a sprinkle of each to mix it all together to your taste.
• green beans (5-10 per person)
• 1 ripe avocado
• 250gr of chickpeas
• 1 medium/large sweet potato
• 1 lemon or lime
• 2 tablespoons of extra virgin olive oil

Curried rice method

• Cook rice and set aside.
• Heat a table spoon of oil, in a wok or frying pan, to a medium temperature. Add the onions and fry for a few mins until soft.
• Reduce heat and then mix in your Garam masala, cumin, tumeric, black pepper, and coriander (if desired). Cook for a few mins before adding the mushrooms, tomatoes, and bell pepper. Again, mix in well and sauté for a few mins.
• I deliberately don’t add a chilli to this mix as there will be heat in the spice mix for the chickpeas and sweet potato. In this way, I want different flavours to permeate through the meal rather than hot chilli taking over. If you want to add a chilli then that is up to you.
• remove from heat and stir in the rice. Set aside to cool.

spiced sauté of chickpea & cubed sweet potato method

• Peel the sweet potato and cut into cubes, about 1″ cubed. Put in a pot of water and bring to the boil. Boil the sweet potato for 3/4 mins to soften up slightly. 
• Drain the sweet potato and add in the chickpeas. The pot will do to mix if you don’t have a suitable bowl.
• Sprinkle in the cajun spice mix and stir, shake, or spin the bowl to get an even cover. 
• Drizzle the remaining oil over the mix and do the same as above to get an even cover.
• Heat a dry pan and add the mixture. 
• Cook for about 15.20 mins over a medium heat, stiring regularly until browning nicely.

Lemon infused green beans

• Wash and trim your green beans. They can be cut in half or left as full length.
• Put them in a small pot and add enough water to cover. Then squeeze in your lemon or lime and leave to sit while you prepare the rest of the meal.
• As you are cooking your chickpea and sweet potato, with about 10 mins to go, put your pot of green beans on to heat.
• Once boiling, reduce heat and simmer gently for 5/7mins. If you have a steamer, you can use this to heat your beans. If using a steamer, drizzle an extra bit of lemon or lime on your beans while cooking.

Serving

Add a portion of the curried rice to the bottom of the bowl / plate. Slice your avocado and lay on one side on top of rice. Add your beans to the other side. Then, fill the middle of the bowl with your spiced sauté of chickpea & cubed sweet potato. Enjoy this scrummy vegan meal.

Simple Pasta dish for cooking on the road

Pasta is easy to make but can still be delicious. You can keep it really simple or add more flavour and texture with extra veg etc. We love plenty of veg in a rich tomato sauce. We also add a a cup of red wine on occasion but will leave it out in the recipe below.

Ingredients for 2 people:

• Pasta (whatever style i.e. Penne, fusilli etc and the required amount per person)
• tomato puree
• 1 medium onion – chopped
• half a bell pepper – chopped
• 1 medium carrot – chopped
• half a small courgette – chopped
• half a small broccoli – chopped
• 5 closed cup mushrooms – chopped
• 2 garlic cloves – diced
• Mix of herbs – use what you have but we would use a mix of basil, oregano, thyme, sage etc
• a couple of dashes of balsamic vinegar
• black pepper  
• tablespoon of extra virgin olive oil

Method

• Heat the oil in a pan on a medium heat.
• Add the onions and cook for a few mins until soft and browning. (On occasion, I will semi caramelise my onions by cooking on a higher heat for 5-10 mins before adding balsamic vinegar and a sprinkle of brown sugar. Then I would allow to sizzle on a lower heat for another 5 mins or so.) (The other option is to add a cup of red wine to the soft onions and rapid bowl for 5 mins to burn the alcohol off before reducing the heat and following the steps below.)
• Toss in the carrots, broccoli and courgette and mix in with the garlic. Sauté for a few mins.
• Splash in your balsamic and sprinkle the herbs, with black pepper, before adding the bell pepper and mushrooms. Cook the mixture for a further few mins.
• Pour or squeeze in your tomato puree and stir it in to the veg mix. (This will depend on its thickness. In Ireland and the UK, the puree is usually thicker and in tubes. However, in the Americas, the puree was generally more fluid. If the puree is thicker add a little water.) Simmer on a low heat for 15 mins.
• In a separate pot, bring some water to boil – enough to cover whatever pasta you are going to use and allow it to expand while still being covered.
• Add the pasta to the boiling water and simmer for 10 mins or so on a lower heat.
• Once the pasta is cooked, one can mix it in with the veg and serve like that. Alternatively, one can serve the veg mix on a bed of the pasta.
• Feta cheese can be added to the mixture or sprinkle a bit of cheddar. Most of the time, we can’t use parmesan cheese as that is more often unsuitable for vegetarians. We sometimes add a bit of homemade garlic toast on the side. (finely chopped garlic mixed with butter and spread on whatever bread you have to toast – simple!)

Salads

Salads can be as simple as you like or you can add extras. Moreover, you can have it as a side or as a main. Versatile, colourful, flavoursome, healthy, and refreshing on a hot day, salads are great use of fresh ingredients. Calling into the local colourful grocers will really help one connect with the local community. You will get ideas and be encouraged to try different fresh ingredients. Here’s a few ideas.

Greek Salad variation:

This is a very simple variation of the traditional Greek salad, using only 5 ingredients. We like to make it easy and still effective. One can put this with a veggie burger, slice of pizza, burrito etc

• Chop tomatoes, red onion, and mix together with chunky bits of feta cheese. 
• Sprinkle a touch of oregano and black pepper over the salad mixture.
• Then drizzle with extra virgin olive oil and some balsamic vinegar.

It really is that simple and easy to put together. It may be simplistic, yet this salad is very tasty.

Tossed vegetable and boiled organic egg salad on a bed of spinach:

Simply chop/shred a selection of available veg such as red onion, bell peppers (whatever colour is available), carrot, tomato, cucumber. Toss these ingredients and place on a bed of washed spinach. Slice a boiled egg and decorate the top of the salad.

There are several ways to serve this salad. It can be on some toasted bread, in a baguette, as a side. Also, it is up to you whether you want to drizzle with oil and balsamic, or use mayo, salad cream, or a different salad dressing. We also like to sprinkle a handful of seeds (Sunflower, pumpkin, flax seed, linseed etc) as well as some nuts (walnuts, brazil, cashew etc) over the salad as extra goodness and flavour.

Cheeseslaw salad served in wholemeal pitta

A creamy, cheesy, rawness of a salad that is delicious and filling.

Ingredients (to fill 4 pitta) :

 

• 1 medium onion, finely chopped.
• 1 medium carrot, shredded.
• 50g of mature cheddar cheese (or a suitable alternative if unable to get), grated.
• 2 small / medium tomatoes, chopped.
• 3 tablespoons of mayonnaise
• Black pepper
• wholemeal Pitta bread. (if unable to get, substitute for a tortilla wrap or something similar)

Method

Simply mix the Onion, carrot, cheese, mayo, and black pepper. Score the top curve of each pitta and lightly toast. Open and fill. Garnesh with the chopped tomatoes. This can be served with a few strong flavoured potato crisps/chips such as Salt & Vinegar, Pickled Onion etc.

Picnics!

Don’t forget about bringing your newfound tasty recipes out for picnics and take in your wonderful on the road surrounding! We have had some amazing beach picnics, everywhere from Greece to Mexico! Bliss and lots of fabulous memories.

Get cooking on the road

We hope you enjoy making the recipes and devouring them as much as we do! 

If you liked reading cooking on the road check out our other blog posts such as:

What to pack – a practical guide

Travel dream creation – how to save