Going camping? Looking for camping meal ideas? Find here
I think that television producers thus the owners of 500,000 caravans, trailer tents, and 150,000 60,000 campers do quite short. Many of these campers draw every weekend in low season, with a lot of joy to their permanent place on the site to celebrate a weekend mini-vacation.
In the summer months, it gets even better. The campers then pull out en masse. From the far north to far in the deep south of Europe, you meet them. In dramatic mountains, to beautiful lakes, picturesque harbors, and medieval towns. You can not name it.
Camping is very social. You learn at a campsite quickly meet new people. One is a lawyer, doctor, manager, another works in construction, is an official or bus driver. Fraternal we stand side by side. Fade walks of life. Because in shorts, we all look alike. We love nature, of relaxing stress-free and good food, of course. And there is nothing civil about them. That’s adventure!
Huevos Rancheros is an “adventurous recipe, also known as Mexican eggs. It is a lunch dish, but with baked potato or tortilla wraps and a green salad an excellent evening meal.
Huevos Rancheros for four people
Three tablespoons grated cheese
Two cloves garlic, chopped
Two onions, finely chopped
Two red peppers seeded
One box of cherry tomatoes halved
One can eat kidney beans, 410 grams
One can cut tomatoes, 400 grams
2 tbsp sunflower oil
25 grams of butter
Two teaspoons ground cumin
Two tablespoons cilantro, chopped
One teaspoon sambal
freshly ground pepper and salt
Heat oil and butter in a frying pan with a thick bottom and vegetables containing the onions, the garlic, and the sliced peppers for 5 minutes on low heat. Add the contents of the tin tomatoes, along with the tomatoes, the chili and cumin powder.
Let everything be warm. Then the kidney beans and grated cheese to go with it. Make it to taste with salt and pepper. Let it simmer for a few minutes. Using a spoon four dimples in the tomato sauce and let this gently glide the eggs. Put a lid on the pan and let the eggs solidify. Sprinkle finally the chopped coriander over the dish.
The above headline recently caught my attention. It refers to the fact that we are going to eat more eggs. We ate in 2012 an average of 148 eggs per person, plus 44 pieces used in cake, ice cream, mayonnaise, etc. Total of 192 eggs per year. And there are four more than in 2011.
Eggs are so incredibly versatile. In each country available. Good meat substitutes. Fairly inexpensive and easy to store a few days outside the fridge. Fried eggs with fries, sandwiches on the go, omelets, scrambled eggs with rice and vegetables, salads, noodle soup, tortilla.Too many to mention. The slogan is not for nothing, “Magic with a breeze.”
On the Internet are plenty of options available. There are even unique cookbooks with egg recipes in the market. On our pages www.kokenopdecamping.nl, only to find in the search, eggs, more than 50 recipes. Choice enough.
Here’s a helpful tip for home and camping: Bring in a pan of water to boil. Let the eggs cook 1 minute. Remove the pan from the heat and let them 6 to 8 minutes in the hot water. A soft breeze was good and 6 minutes for a firmer result let them stand for 8 minutes. Do not forget to think about the size of the egg and the time, if necessary, adjust in a minute. An extra hard boiled eggs the next day is too beautiful yellow and beautiful structure from the refrigerator to the salad, on bread or egg salad.
And you can of course also buy paint or chocolate. Because Easter is coming. And let us hope that very sunny days may be on the site. Happy Easter.
Tortilla Special for four persons
4 to 5 eggs
Two hands-frozen fries
One large onion, chopped
Two cloves garlic, chopped
salt and pepper
Fry the bacon in a frying pan. Remove from the pan. Lichtontdooide Cut the potatoes into cubes. Pour a layer of oil in the pan and fry the diced chips in about 10 minutes, over medium heat, light brown in oil. Add the onion and garlic and cook briefly together until the onion has softened. Also, do this on low heat. Otherwise, the garlic burn and the taste is bitter. Whisk the eggs in a bowl and add salt, pepper, and Italian seasoning and grated Parmesan cheese. Pour beat eggs over the potatoes. Allow the omelet to about 10 minutes on low heat. Shake the pan occasionally back and forth to prevent it from burning. Serve with a tasty sandwich or a salad to taste.
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