Camper van recipes: delicious ideas for on the road

Method: 

1. Mix the flour, sugar, baking powder and salt together in a bowl. Then add the eggs and milk and mix to form a smooth batter. Carefully fold in the blueberries.
2. On a medium heat, heat the pan and a small amount of oil. For each pancake, add 2 tablespoons of batter to the pan and spread so that the pancake has a diameter of around 10 cm.
3. Cook the pancakes for around 2 minutes until small bubbles start to form on the surface. Then flip them to cook until the other side is golden brown in colour. Finish with any topping you fancy and serve. So simple, yet so good!

Method:

1. Carefully wash the apples and peel them (if you like). Then chop them in half and remove the cores. Use a kitchen grater to roughly grate one apple and then chop the other one into small cubes. Mix the apple cubes with 1 tsp of honey and a generous pinch of cinnamon.
2. In a saucepan, mix the porridge oats with the milk and bring to the boil. Then reduce the temperature and leave the porridge to simmer for about 2 minutes. Stir in the grated apple, cinnamon and 1 tsp honey and leave everything to simmer for another 3 minutes.
3. While it is still warm, pour the porridge into bowls and garnish with the cubed apple. If you like, you can then drizzle over the remaining honey (1 tsp).

Method:

1. Drain the kidney beans and then rinse them. Chop the spring onion into rings, the cherry tomatoes into quarters and the avocado into cubes.
2. Beat the eggs in a bowl and season with salt and pepper. Over a medium heat, scramble the eggs in a pan.
3. Briefly heat the tortillas in a dry pan or in the microwave until they are soft and flexible.
4. Spread the tortillas out flat and spread the crème fraîche over them. Then add an even layer of scrambled eggs, kidney beans, spring onion, cherry tomatoes, avocado and grated cheese (plus the bacon if you’re using it) on top.
5. Fold in the sides of the tortillas and roll them up so that all the ingredients are safely inside.

Method:

1. Finely chop the onions and garlic and chop the red pepper into small cubes.
2. Over a medium heat, heat the olive oil in a pan. Sauté the onions and garlic until soft (but not browned).
3. Add the chopped pepper and cook for a further 5 minutes until the pepper is soft.
4. Add the tomato purée, cumin, paprika, garam masala and a pinch of cinnamon, mix it all together and briefly fry.
5. Add the tinned tomatoes to the pan and season to taste with salt and pepper. For added heat, you can now add any cayenne pepper or chilli powder.
6. Leave the mixture to simmer over a low heat for around 10 to 15 minutes until the sauce has thickened slightly.
7. Create two wells in the tomato sauce and crack one egg into each well. Cover the pan and leave everything to simmer until the eggs are set (approx. 5–7 minutes).
8. If you like, garnish your shakshuka with fresh coriander. This dish goes particularly well with some fresh bread.

Method: 

1. Slice the aubergine, courgette and Romano pepper into thin discs.
2. Heat the olive oil in a pan and fry the veggies over a medium heat until soft and lightly browned. Season to taste with sea salt and pepper.
3. Cut open the ciabatta roll or baguette and toast it lightly in the pan or a toaster if you’ve got one.
4. Spread basil pesto over one half and ricotta over the other. Fill with the veggies, put your sandwich back together and you’re done!

Method: 

1. Cut the beetroot into cubes.
2. Rinse the chick peas and spinach and leave to drain.
3. Prepare the dressing by mixing together the lemon juice, olive oil and honey in a bowl and seasoning with salt and pepper to taste.
4. Mix the beetroot, spinach, chick peas, lettuce, nuts and the dressing together in a bowl.
5. Crumble the feta over the salad. Garnish the salad with basil.

Method:

1. Finely chop the onion and garlic and fry both in olive oil in a saucepan for 2–3 minutes
2. Add the tomato purée, sugar and cumin and leave everything to sweat for approx. 1 minute. Add the vegetable stock, leave to boil and season well with salt and chilli flakes.
3. Put the couscous in a bowl and cover with the hot stock. Cover the couscous and leave to stand for 5 minutes, running a fork through the mixture every now and then to loosen it up. While you wait, wash the vegetables and remove the core of the pepper.
4. Chop the pepper, tomato and cucumber into cubes. 
5. Wash the mint and parsley, remove the leaves and chop them into thin strips. Fold the pepper, tomato and cucumber through the couscous.

Method:

1. Cut the onion and potato into cubes, cut the broccoli into individual florets, de-seed the chilli and chop it finely. Chop the spring onions into fine rings and thinly slice the meat.
2. Heat the oil in a saucepan and quickly brown the meat. Then remove it from the pan. 
3. Fry the sweet potato, broccoli and onion for 2 to 3 minutes. Then add the tomatoes and coconut milk along with the curry paste. Leave everything to simmer for 8 minutes. 
4. In a separate pan, fry the cashew nuts until golden brown and then add to the saucepan. 
5. Return the meat to the saucepan and season with lime juice and salt. Garnish with the chopped nuts, spring onions and chilli.

Method:

1. Finely slice the pepper and onion.
2. Heat the oil in a saucepan and sauté the onions and pepper until soft. Add the tomato purée and fry briefly. 
3. Then add the lentils and cook for 2 minutes. 
4. Add the vegetable stock, kidney beans, sweetcorn and chopped tomatoes and bring to a boil.
5. Leave the chilli sin carne to simmer over a medium heat for around 20 minutes. To finish, season with salt, pepper, cumin and paprika to taste.

Method:

1. Defrost the prawns, wash the courgette and aubergine and chop both into cubes. Peel and chop the garlic. Wash the chilli, slice it lengthwise, remove the seeds and finely chop.
2. Heat 2 tbsp of oil in a saucepan, fry the gnocchi for 2–3 minutes and then remove from the pan. Wash the prawns and pat them dry. Then dry for around 3 minutes in the hot oil. Briefly fry the garlic and chilli with the prawns and remove everything from the pan.
3. Heat another 2 tbsp of oil in the pan and fry the vegetables. Add the tomatoes and 150 ml of water. Season with salt, pepper, 1 tsp of paprika and honey, bring to the boil and then cover and simmer for around 5 minutes.
4. Wash and dry the spinach. Add the gnocchi, prawns and spinach to the tomato sauce until everything has warmed through, and season to taste.

Method: 

1. Peel the potatoes and cut into thin discs. Then boil in salted water for 10 minutes.
2. Clean the green asparagus and cut into pieces around 3 cm long. Halve the cherry tomatoes, finely chop the garlic and onion.
3. Heat the oil in a pan and fry the potatoes over a medium heat in around 5 minutes. Add the asparagus and leave both to cook for a further 2 minutes until the vegetables have browned slightly.
4. Add the tomatoes, onions and garlic and cook for a further 5 minutes until the onions are soft. Pour the vegetable stock over the vegetables and leave the liquid to cook off slightly. To finish, stir through the butter and season to taste with salt and pepper.
5. For added flavour, you can add freshly chopped parsley to your asparagus dish.

What else is important? A well-equipped camper van kitchen is an essential part of cooking on the road. As well as food, you also need the right equipment, such as saucepans and pans, chopping boards, knives, spatulas, bowls, sieves or measuring jugs. You’ll also need a bottle opener, tin opener or cork screw if you fancy a beer or wine (including of the non-alcoholic variety) when you’re on the road.

The Grand California has plenty of space for everything you need. With the fully equipped kitchenette, you can prepare local specialities in your own mobile kitchen. It comes with a two-ring gas cooker, a large work surface plus a fridge, freezer compartment and a huge amount of storage space. A fridge containing handy drawers and fold-out compartments with 42 l of storage space ensure that your ingredients, plates, cups and tools are always within easy reach. The two-ring gas cooker with sink and fold-down tap can be transformed into a worktop in the blink of an eye thanks to a two-part glass cover.