Making food on the road is an adventure on its own. We cook all our food on a crossover between a barbecue and a stove. We only have one burner, and so have to be creative and flexible in choosing our dishes and preparing them. Here we share the recipes we liked the most for you to try on your travels - or at home :)
This is a variation on the original Ottolenghi membrillo and stilton quiche, which we have made numerous times at home, but unfortunately can’t be made without an oven.
- 1 large butternut squash, peeled and cut into 2 cm cubes
- 100 gr crumbled blue cheese (preferably stilton, but gorgonzola is a good substitute as it’s more widely available)
- 50 gr membrillo, cut into 1 cm cubes
- 4 eggs
- 100 ml cream
- 150 ml crème fraiche
- olive oil
- salt and pepper
Heat a few tbs of olive oil in a sauté pan and fry the butternut cubes until soft, over high heat. In the meantime, whisk the eggs, cream and crème fraiche and add some salt and a good amount of pepper. When the butternut is soft, turn the heat to low and add the blue cheese and membrillo. Make sure everything is evenly spreaded out and add the egg mixture. Close with a lid and wait about 20 minutes until the egg mixture is solid. Serve with some toast (to make up for the missing crust of the original quiche recipe).
Ideal for breakfast when you have some left over bread!
- 6 slices of old bread (old bread stays more firm than fresh bread; works with all types of bread)
- 2 eggs
- 250 ml milk
- fruit salad (optional)
Whisk together the eggs, milk and cinnamon until you have a smooth texture. Place bread slices (only a few at a time so they have enough space) into the mixture and flip after a minute to make sure that both sides of the bread are soaked. In the meantime, heat a large skillet or a griddle. Melt the butter and fry the bread slices when your skillet/griddle is really hot (make sure the butter doesn’t burn). Flip over after a few minutes. The toast is ready when its crispy from the outside and still soft from the inside. Serve with jam and yoghurt and a little fruit salad on the side.
- 2 eggplants, cut in half in the length
- 2 sausages
- 150 gr. couscous
- a handful of cut fresh parsley
- 1 spring onion cut in small rings
- 1 lemon (lemon zest and juice of half a lemon)
- olive oil
- half broth cube
- spices to your liking (we used 1 tsp chilli flakes, 1 tsp pepper and 1 tsp cumin powder)
- spicy chilli sauce (e.g. sriracha)
Carve the flesh of the eggplant halves diagonally with a knife to create a diamond pattern. Be careful not to cut the skin. Mix a few tbsp's of olive oil with the spices and rub the flesh of the eggplants with the mixture. Put the eggplants with the flesh side facing down on a medium to hot bbq or grill (and if possible, cover with a lit to decrease cooking time). Turn the eggplants over on their skin once the flesh shows dark brown grill stripes. Lower the temperature after a few minutes and cook until the eggplants are really soft from the inside. A lit will speed up the process significantly. Don't worry if the skin of the eggplant gets a little bit burned - you won't be eating that.
In the meantime, put the sausages on the bbq and regularly turn them over to avoid burning. For the couscous, boil 150 ml water and add the half broth cube. Pore the couscous into the broth and add one tbsp of olive oil. Stir shortly and than cover for a few minutes. After all the broth has been absorbed by the couscous, loosen the couscous with a fork and add the lemon juice, lemon zest, parsley and spring onion and mix.
Serve the eggplants, the sausages and the couscous together with some yoghurt, mixed with the spicy chilli sauce. Enjoy!
- 1 butternut pumpkin (washed and cut in thick slices of 2 cm)
- 2 thick pieces of sirloin steak
- spices for the butternut to your liking (we used ½ tsp garlic, 1 tsp chilli flakes, 1½ tsp sweet pepper powder, a pinch of salt and 1 tbs pepper)
- a few tsp's chimichurri
- olive oil
- spicy chilli sauce
Mix a few tbsp's of olive oil with the spices for the butternut and rub the pumpkin slices generously. Put the pumpkin slices on a medium hot bbq (and if possible, cover with a lit). Turn the slices once in a while to avoid them from burning. They are ready when soft and have a nice dark colour (which gives them that lovely sweet taste).
When the pumpkin is nearly done, mix a few tablespoons of olive oil with the chimichurri and rub the sirloin steak with the chimichurri. Put the meat on the bbq (a few minutes on each side, depending on the thickness of the meat and how you want it cooked).
Serve the pumpkin and the sirloin together with some yoghurt, mixed with the spicy chilli sauce.
- 2 large sweet potatoes (washed, each cut in small wedges)
- olive oil
- balsamic glaze (or add sugar to balsamic vinegar and reduce to a syrup)
- 2 spring onions (washed and cut in rings)
- 1 tsp chili flakes (or cut fresh chili pepper)
- 5 ripe peaches (washed, each cut in quarters)
- 75 gr soft goat cheese
- salt and pepper
Mix the sweet potato wedges with a few tbsp's of olive oil, a pinch of salt, some pepper and the chili flakes. Put the potato wedges on a medium hot bbq (and if possible, cover with a lit). Turn the pieces once a while to avoid them from burning. They are ready when soft and have nice dark grill stripes.
Once the sweet potato is nearly done, put the peach pieces on the bbq as well. They are ready when they have nice dark grill stripes (which takes less time than the potatoes).
Serve the potatoes and the peaches together with the spring onion and the goat cheese. Sprinkel some (or much!) balsamic glaze on top. Enjoy!