Camping kitchen: amazing recipes for cooking in your camper
Camping is synonymous with freedom, adventure and enjoying life in the great outdoors. And, of course, good food is part and parcel of the experience. If you’re travelling to other countries, you can even treat yourself to some international delicacies. Simply prepare them directly in your camper van’s kitchen and try them for yourself. From vegetarian and vegan to meat or fish dishes, preparing delicious meals is incredibly easy with the right camping recipes.
Check out our recipes for breakfast, lunch, dinner and dessert inspiration and prepare some of your favourite food in your camper van kitchen.
Cooking in a camper van: how to cook in a small space
Space is at a premium when you’re cooking in a camper van. However, the experience can be just as much fun as cooking in a full-sized kitchen.
Shopping:
Only shop in small quantities. This will give you more space in your fridge and make sure you can always enjoy fresh ingredients. Local markets are particularly nice for shopping as they offer local produce that you can use in your dishes. Of course, a few items with a long shelf life, such as rice, pasta and tinned goods, are always good to have around.
Organisation:
Stacking saucepans and pans are ideal! After all, they can help you to save space – as can collapsible kitchen utensils. Hooks and magnetic strips are a handy way to hang utensils and knives from the wall, keeping your worktop clear.
In the California, you can create incredible meals in a small space. The kitchen differs depending on your model. You may have a fully equipped kitchen with a two-ring gas hob or you may have a kitchenette with a worktop and a single gas ring. Even then, you can still prepare delicious one-pot dishes – and you also have the option of cooking outside with an additional induction plate.
One-pot dishes: perfect for camper vans
One-pot meals are easy to cook when you’re in a camper van. All you need is a pan or a saucepan – and there’s not much washing up to do either. These hassle-free dishes are quick to make: simply throw all the ingredients in a pan, leave them to cook and not long later, you’ll have a tasty meal. These dishes save time and effort. Especially after a long day of adventuring. There are plenty of tasty options to choose from: from hearty stews and curries to pasta and rice-based dishes.
Tip: use regional produce for a local touch. Or take simple, basic ingredients for quick, nutritious meals.
Breakfast
Lunch
Dinner
Dessert
A simple camper’s breakfast
Is breakfast your favourite meal of the day? Are you “team savoury” or “team sweet”? We’ve put together a few delicious breakfast recipes for campers for inspiration.
Method:
- Beat the eggs in a bowl and stir in the milk, parmesan, salt and pepper.
- Wash and halve the cherry tomatoes.
- Heat the oil in a pan.
- Pour the egg mixture into the pan and spread the tomatoes over the top.
- Leave the omelette to cook over a medium heat until it is golden brown.
- Then garnish with chopped spring onions and serve.
Method:
- Mix the porridge oats, milk, cocoa powder and a pinch of salt in a saucepan.
- Stirring the entire time, bring the mixture to the boil and then leave to simmer over a low heat for 5 to 7 minutes until the porridge has thickened.
- Stir in the honey and dark chocolate until the chocolate has melted.
- Pour the porridge into bowls...
- ...And garnish with raspberries and blueberries.
- Serve warm and savour.
Method:
- Beat the eggs in a bowl.
- Add the flour, milk and sugar to the eggs and mix to form a smooth batter.
- Wash the apple, remove the core and thinly slice.
- Heat the oil in a pan.
- Ladle the batter into the pan and spread the individual apple slices on top.
- Cook the pancake over a medium heat until golden brown, flip it and cook until the other side is golden brown.
- Serve the pancake on a plate and sprinkle with cinnamon and sugar to taste.
- The best way to enjoy the pancake is warm.
Preparing coffee in a camper van
Do you need the incredible aromas of a cup of coffee to function in the morning? We’ve got good news! Making a coffee in a camper van is easier than you think and you can even use a simple stove. If you like a classic filter coffee, then the hand filter method is ideal. All you need is a coffee filter holder, a paper filter, ground coffee and hot water. Simply heat a pan of water on the stove and pour it slowly over the ground coffee in the filter. Done!
A French press or cafetiere is also practical in a camper van. Heat a pan of water on the stove and spoon coarsely ground coffee into the French press. Pour the hot water over the top and leave it to percolate for a few minutes before pressing down the plunger.
Do you prefer your coffee a little stronger? Then all you need is an espresso pot, which you can heat directly on the stove.
By the way: if you want to enjoy your morning coffee out in nature or behind the wheel, then why not use a stylish thermo mug from the California Lifestyle shop.
A quick camping lunch
Do you enjoy a quick, tasty and filling lunch? Then salads, stews, sandwiches and soups are your go-to choice for lunch in your camper van.
Method:
- Cook the quinoa according to the instructions on the packet and leave to cool.
- Rinse the chick peas and leave to drain.
- Cut the cucumber, mushrooms, pepper, onion and avocado into bite-sized pieces.
- Cut the feta into cubes.
- For the dressing, mix the lime juice, 2 tbsp olive oil, 1 tsp mustard, 1 tsp honey and a pinch of salt.
- Put the quinoa, chick peas, cucumber, pepper, avocado, cooked mushrooms and onions in a bowl.
- Spread the feta over the top.
- Pour over the dressing and serve.
Method:
- Wash the pumpkin, remove the seeds and cut into small cubes.
- Peel the shallot and garlic and finely chop both.
- Heat a small amount of oil in a large saucepan and sauté the shallot and garlic until soft.
- Add curry powder and fry briefly.
- Add the pumpkin and red lentils to the pan and mix well.
- Pour in the vegetable stock and bring everything to the boil.
- Reduce the heat and leave to simmer for around 20 minutes until the pumpkin is soft and the lentils are cooked.
- Add the lime juice, honey, salt and a pinch of chilli and season to taste.
- Serve the curry in bowls with a dollop of Greek yoghurt.
Method:
- Peel the potatoes and cut into small cubes.
- Wash the leek thoroughly and slice into rings.
- Clean and slice the mushrooms.
- Heat the butter in a large saucepan, add the cubed potatoes and sauté them briefly.
- Add the leek and mushrooms and sauté everything until the vegetables are lightly browned.
- Pour in the vegetable stock and bring everything to the boil.
- Leave the soup to simmer for around 15 to 20 minutes until the potatoes are soft.
- Then add the cream and milk, stir well and warm briefly.
- Season with thyme, salt and pepper to taste.
- Purée the soup until it is creamy.
- Fry the lardons and use them to garnish the soup.
Camping dinners for unforgettable evenings
Does a camping dinner sound good? We think so, too! Especially if it’s out under the stars surrounded by beautiful scenery!
Method:
- Clean the spring onions and slice into rings. Peel and finely chop the garlic. Deseed the pepper and cut into small cubes.
- Heat the oil in a large saucepan and fry the mince until it is crumbly.
- Add the spring onions, garlic and pepper and sauté until soft.
- Stir in the tomato purée and sweat briefly.
- Season with salt and pepper.
- Add the chopped tomatoes and vegetable stock and stir well.
- Add the penne pasta to the pot and stir well until the pasta is covered by the liquid.
- Leave the pasta to simmer over a medium heat, stirring regularly until the pasta is al dente and the sauce is thick (approx. 10–12 minutes).
- If the pasta becomes too dry, add more water or stock.
- Season to taste.
- Serve the one-pot bolognese hot.
Method:
- Peel the onion and garlic and finely chop both. Deseed the peppers and cut into small cubes.
- Heat the olive oil in a large pan or saucepan.
- Sauté the seafood in the hot pan until it is lightly browned. Then remove it from the pan and place it to one side.
- In the leftover oil, sauté the onion and garlic until soft.
- Add the cubed pepper and fry quickly.
- Add the risotto rice and, while stirring, fry for 1–2 minutes until the rice is translucent.
- Then add the white wine and bring to the boil briefly.
- Add the seafood back to the pan and stir it in.
- Then add the paprika and turmeric and season with salt and pepper.
- Add the vegetable stock and stir everything well.
- Leave the paella to simmer over a medium heat until the rice is cooked and most of the liquid has been absorbed. This process will take around 20 minutes; stir the mixture every now and then.
- If the paella becomes too dry, add more stock.
- Sprinkle with freshly chopped parsley and serve with slices of lemon.
Method:
- Cut the mozzarella into thin discs.
- Grease the pan generously with olive oil and heat over a medium heat.
- Add the pizza dough to the pan and press down slightly until it covers the base.
- Spread the tomato passata evenly over the dough, leaving a border around the edge.
- Place the mozzarella over the tomato sauce.
- Cover the pan with a lid and cook the pizza until the dough is crisp and the cheese has melted.
- Scatter fresh basil over the top and remove the pizza from the pan.
- Last but not least, drizzle with olive oil and serve straight away.
Method:
- Peel the shallot, garlic and ginger and finely chop them.
- Wash the vegetables thoroughly.
- Cut the smoked tofu into cubes. Peel the sweet potato and cut into small cubes. Cut the broccoli into individual florets. Halve the courgette and slice. Cut the green pepper into strips. Roughly chop the fresh coriander.
- In a large saucepan, heat the oil and sauté the shallot, garlic and ginger until fragrant.
- Add the green curry paste.
- Add the smoked tofu and sauté until lightly browned.
- Then add the cubes of sweet potato, broccoli, courgette, beans and green pepper. Mix everything well.
- Season with soy sauce and pour over the coconut milk and plant-based milk drink.
- Bring everything to the boil, then turn down the heat and leave the curry to simmer until the vegetables are cooked and the sauce is thick (approx. 10 to 15 minutes).
- Sprinkle with fresh coriander and serve.
Dessert from the camper’s kitchen
You can also whip up a quick sweet treat in your camper van.
Method:
- In a saucepan, bring the milk, sugar and cinnamon to a boil and then stir in the pudding rice. Leave to simmer over a low to medium heat for around 25 minutes, stirring occasionally.
- Before serving, sprinkle a small amount of cinnamon over the rice.
Method:
- Put the biscuits in a freezer bag, seal the bag and crush the biscuits until they are a fine crumb.
- Melt the butter and pour it into a bowl with the biscuit crumbs. Mix well and divide the butter-crumb mix into two small dessert glasses/jars. Press down gently.
- Wash the raspberries, put them in a bowl and squash with a fork.
- Mix the cheese and quark with the sugar until smooth.
- Divide this mixture evenly between the two glasses. Spread the raspberry mixture on top.
- Cool the no-bake cheesecakes until ready to serve.
