One of the things we appreciate in Australia is the clean air and rich soil that we have in our own backyards which makes growing fresh produce something we can all generally have a go at. Growing and buying organic food is becoming more and more common place and the popularity of farmers markets, where you can buy straight from the growers and producers are evident, with big crowds drawn to them every weekend around the country.
If you have a love for writing you’re more than likely to be an avid reader too. I must admit I mostly read and borrow books from my local library but I always have my eye on a few different book stores and read about new release books in the weekend newspaper.
On holidays I have used little free libraries, or have gone to the library in the town where we are staying and bought books that are being sold to clear out older stock. When my local libraries have sales I don’t mind rummaging through the books spread over many tables to pick up a few bargain buys. These books are the ones that I will then usually leave at a caravan park for someone else to enjoy. Continue reading
It’s time to open up the caravan cookbook again and add a few more ideas to the choices of quick food to prepare on holidays, from a caravan.
Summer holidays means sourcing new salad recipes, ones that can be a meal in themselves and any other light, quick recipes that don’t take a lot of effort or need too many ingredients. I put together a book of favourites with photos of the places we’ve been to, but for everyday use in the van I have a soft folder of full of plastic sleeves with heaps of recipes in it. The pages get moved in and out depending on popularity and success and I’m always adding to it.
Here are a couple of my favourites that never fail.
What a better way to end the day of touring in winter than to whip up an Aussie meat pie. This hearty beef, pepper and mushroom pie is a quick and easy one for the winter months and all you need is a large saucepan, a pie dish and the caravan oven or camp kitchen oven. It would probably work just as well in a hooded BBQ too.
To start with: preheat oven to 190 degrees. Then cook 400 gr chopped button mushrooms in a little olive oil, until browned. Transfer them to a bowl then cook 1 finely chopped onion in the oil until softened, add 500gr lean beef mince and cook until browned. Break up the mince with a wooden spoon as you go. In a jug or bowl stir 2 tablespoons of cornflour into 1/4 cup of beef stock until smooth then add another cup of beef stock and 2 tablespoons of tomato paste. Add this along with the mushrooms and lots of freshly ground black pepper to the mince mixture, bring to the boil, then simmer until thickened. Continue reading