Some more simple meals courtesy of Fritz Feldmann, Dutch Outdoor Magazine and www.meilenweit.net
Fritz Feldmann, former professional chef |
While taking a break from preparing for his upcoming family trip across Canada, Fritz Feldmann found some time to write up some simple meal tips, crawl the web for more recipes, translate them from German to English and obtain permission for me to include them on this website. Someone really should sponsor this man and his family's upcoming trip! Impressive! :) (If someone really does want to sponsor them please send them an email) Here's what Fritz had to say! |
Hello Jamie,
I found a really good bicycle touring website in Germany that has recipes specifically for bicycle tourers. Below I have translated all the recipes and added some of my tips and recipes as well.
Currently the site is in German, but they hope to create an English site. The webmaster/site owner does speak English, and I obtained permission from him to add the recipes to your site. They merely ask that you give credit to the originator of each recipe.
Could you also create a link to their website? It is www.meilenweit.net This could be a very good resource for people to check out some of their other products.
All recipes are calculated for two people. Camp cooks should feel free to substitute certain ingredients, depending on availability.
Tips and Tricks
Top Tip
Purchase a screw top thermos with an opening of 4/12 “ / 10 cm across and holding 6 cups / 48 oz. / 1 ½ litre of liquid. This container will come in handy for all your cooking needs.
For rice
In the morning, fill up the thermos with boiling water. Fry the rice in some oil just long enough to coat and seal the kernels. Add fresh water or vegetable stock to the rice and bring it to a boil. Pour out the water from your thermos (save it for doing dishes), and fill the thermos with the rice and its liquid. Seal the thermos and pack it away for the day. By the dinner time your rice will be cooked.
For beans
At night pre-soak the dried beans in water and seal the thermos. In the morning, drain the beans. In a pot, add fresh water and the beans and bring all to a boil. Drain again, and throw away that water. Use fresh water again, add the beans and extra water, and this time bring it all to a boil for 4-5 minutes and pour it all into the thermos. Seal the thermos and your beans will be ready at dinner time. You may have to cook the beans a little longer depending on their freshness. I change the water twice as it makes the beans easier to digest.
This is the only way to pre-soak and cook beans and rice. You should not wrap the pot in a sleeping bag for pre-cooking overnight or during the day. Wrapping it in your sleeping bag will only increase your chances of becoming a gourmet meal for the bears or other wildlife in areas where one has to be concerned about them.
Grain Ideas
Some of the recipes use grains and dried beans for ingredients. Only red and yellow lentils don’t need pre-cooking. All beans are obviously great for protein, nutrition and energy supply. Millet is better for you than rice. Yes, millet is the same stuff you feed the budgie birds, but DO NOT use the birdseed grade millet for your consumption!
Other good camping grains to consider are Quinoa, Amaranth, Couscous and Bulgur. I have not tried cornmeal (such as for making Polenta) as it takes too long to cook even on a regular stove. You also have a good chance of burning it on the bottom of the pot. No-one wants to spend an hour cleaning it afterwards.
You could try bringing the liquid to boil and slowly adding the cornmeal. Cook it until it starts to thicken and then pack it like the rice which I described above. Try some of the grains before you leave on a trip. This way you will know if you like the end result or not. I have been successful cooking the beans and rice and happily feeding my family of four.
Potato Ponderings
Potatoes can be easily substituted with yams or sweet potatoes. Taro roots and Kumara could also be substituted for potatoes. I have found that sweet potatoes cook very quickly, especially when you cut them up or grate them.
I never use bacon or tuna in bear country, as such food is too much of an attraction for bears, raccoons, porcupines, wolverines and similar furry friends.
Tiny Tip
Take a small grater with you so that you can grate the vegetable for your meals. This saves on chopping and it will also save on fuel when you cook the meal.
Recipes
Some of the following recipes may sound a bit strange, but one can get very creative in using what one has available as we travel…
Sopa Alentejano
4 slices bread or ¼ baguette
2 garlic cloves
1 egg
salt and pepper
cilantro or parsley
Fry the garlic and then add the broken up bread. Chase it around the pot for 1 minute. Add 3 cups of water and bring to a simmer for 5 minutes. Pour in the beaten egg and season the soup. Sprinkle parsley over it and serve.
Courtesy of Dutch Outdoor Magazine ( Op Pad )
Left-Over Burgers
2 slices bread
4 tbl milk
2 cooked eggs
salt and pepper
Soak the crumbled bread in the milk. Chop the cooked eggs and mix with the bread mixture. Season everything. Form patties and dust them in some flour and then fry the burgers in the pan.
Courtesy of Dutch Outdoor Magazine ( Op Pad )
Bike Tourer’s Irish Stew
1 small carrot
½ lb leek
1 potato
1 tomato
1 tin cornbeef or your favorite sausage
salt, pepper, thyme and oregano
Wash, clean and dice all the vegetables. Place with some water into the pot and bring to a boil. Add the cornbeef season and simmer until done.
Courtesy of Dutch Outdoor Magazine ( Op Pad )
Eggplant Greek Style
1 onion, chopped
1 clove garlic, chopped
1 small eggplant, diced
½ lb tomatoes, chopped
1 egg
½ lemon
Fry the onion and the garlic in some oil; add the eggplant. Fry it until all the oil is absorbed. Add the tomatoes and simmer until almost cooked. Pour in the beaten egg and let it thicken. Season with lemon, herbs, salt and pepper.
Courtesy of Dutch Outdoor Magazine ( Op Pad )
Fennel Italien Style
2 fennel bulbs , thinly sliced
1 onion, chopped
1 garlic clove, chopped
2 large tomatoes, chopped
3 mushrooms, chopped
Fry the onion, garlic and the tomatoes in some oil. Add the fennel and the mushrooms to it, simmer until cooked. Season and enjoy.
Courtesy of Dutch Outdoor Magazine ( Op Pad )
Zucchini French Style
1 onion, chopped
1 garlic clove, chopped
2 small zucchini, sliced
½ pepper, sliced
3 tomatoes, chopped
2 oz cheese, grated or crumbled
Fry the onion and garlic together. Add the rest of the vegetables and simmer until cooked. Season and sprinkle the cheese over it.
Courtesy of Dutch Outdoor Magazine ( Op Pad )
Turkish Green Beans
½ lb green beans, cut into bite size
1 onion, chopped
½ red pepper, sliced
2 tomatoes, chopped
Fry the onion, pepper and the green beans. Add the tomatoes and simmer until cooked. Season and enjoy.
Courtesy of Dutch Outdoor Magazine ( Op Pad )
Marinated red cabbage (This is for those people with German ancestry)
1 jar cooked red cabbage, available in grocery stores or delis
6 dried pitted prunes
1 apple, diced
1 onion, chopped
Fry the onion and the apple together. Add the red cabbage and the prunes. Tastes great with mashed potatoes or German dumplings (Knoedel mixture available in stores).
Note: All it needs is some Sauerbraten (marinated pot roast) !!
Courtesy of Dutch Outdoor Magazine ( Op Pad )
Indonesian Vegetable Stew
¼ lb Chinese cabbage, Napa cabbage or any other cabbage sliced
1 small carrot sliced
1 potato, diced
2 eggs, cooked
3 tbl peanut butter
Pre-cook the vegetables in some water. Before they are cooked, add the peanut butter and seasoning. If available, add some milk or coconut milk as this will enrich it. Add the quartered cooked eggs and serve. Great over some rice.
Courtesy www.meilenweit.net
Vegetable Curry with Cashew Nuts
1 clove garlic, chopped
some fresh ginger if available
1 tbl curry powder
1 onion, chopped
½ lb mixed vegetables, sliced
2 oz cashew nuts, or other nuts
¼ cup coconut milk, or coconut powder
Fry the garlic and the ginger in some oil. Add the curry powder and the vegetables and fry them a little bit. Add some water or / coconut milk and cook until done. Season and serve.
Courtesy ENFB
Corn Stew
1 small can of corn
1 red pepper, chopped
1 onion, chopped
1 tomato, chopped
¼ cup grated parmesan cheese
1 egg
salt, pepper, and paprika powder
Fry the onion, pepper and tomato together. Add the corn, let it simmer, add the beaten egg and the cheese. Season and serve. (ENFB)
Courtesy ENFB
Chickpeas Indonesian Style
1 small can cooked chickpeas, or ¼ lb dried chickpeas cooked as mentioned above
½ package Nasi Goreng spice mixture (use curry if not available)
1 onion, chopped
1 clove garlic, chopped
3 oz leek, sliced thinly
3 oz ham, chopped
2 eggs
1 banana, sliced
1 ½ c water
Fry the onion and the garlic in some oil. Add the leek, the pre-cooked chickpeas, ham and the spice mixture. Add the water. Simmer for 5 minutes. Season if necessary and serve with a fried egg on top and rice.
Courtesy of Dutch Outdoor Magazine ( Op Pad )
Harvest Stew
1 small can peas
1 small can corn
2 potatoes, diced
4 oz squash, chopped
1 onion, chopped
1 clove of garlic, chopped
2 oz grated cheese
Fry the onion and the garlic in some oil. Add the potatoes and the squash with some water. Cook for a few minutes and add the corn and peas. Season and sprinkle the cheese over it.
Courtesy of Dutch Outdoor Magazine ( Op Pad )
Lentil Stew
1 small can of lentils, or use above method in pre-cooking the lentils, or use red/yellow lentils
1 onion, chopped
1 clove of garlic, chopped
3 oz leek, sliced thinly
1 small carrot, chopped
½ red pepper, sliced thinly
1 small zucchini
1 ½ c water
Fry the garlic, onion. leek, carrot, zucchini and red pepper together. Add lentils and cook until done. If you use red/yellow lentils you will need lots of water as they will absorb a fair amount. Season and serve.
Courtesy of Dutch Outdoor Magazine ( Op Pad )
Potatoes and Beans
½ lb potatoes, chopped
1 small can of cooked beans
1 red pepper, chopped
1 onion. chopped
2 tomatoes, chopped
add some sausage or chopped ham if desired
Pre-cook the potatoes in some water and then drain them. Fry the onion, pepper, tomato, potato and the beans in some oil. Add the meat and heat it through. Season it and serve. (ENFB)
Courtesy ENFB
Potato Gulash
1 onion, chopped
1 clove garlic, chopped
2 potatoes, chopped
½ red pepper thinly sliced
2 tomatoes, chopped
1 tbl paprika powder
½ tsp caraway
3 tbl yoghurt or sourcream
Fry the onion, garlic, pepper in some oil. Add the rest of the ingredients and simmer intil cooked. Season and serve.
Courtesy of Dutch Outdoor Magazine ( Op Pad )
Potato Curry
1 onion, chopped
1 clove garlic, chopped
½ apple, chopped
½ lb potatoes, chopped
1 small can cooked peas
2 eggs cooked
½ tbl curry powder
1 tsp mustard
Fry the onion, garlic, apple and the potatoes together. Add the spices and some water. Cook until almost done, then add the peas and the chopped eggs. Serve with rice.
Courtesy of Dutch Outdoor Magazine ( Op Pad )
Spanish Egg Tortilla
½ lb potatoes, diced or day old potatoes are even better
½ onion, chopped
1 tomato, chopped
2 eggs beaten
Cook the potatoes until almost done. Fry the onion and the tomato in some oil. Add the potatoes and the eggs and make one big omelet. Season it and serve by cutting it into slices.
Courtesy of Dutch Outdoor Magazine ( Op Pad )
Macaroni with Mushrooms
½ lb macaroni
4 oz mushrooms, sliced
1 onion, chopped
1 clove of garlic, chopped
½ red pepper, thinly sliced
½ tomato, chopped
Parmesan cheese, grated
oregano and basil
Cook the macaroni until al dente. Fry the onion, mushrooms, garlic and red pepper in some oil. Add the tomato and the macaroni with the spices. Mix well season and add the cheese.
Courtesy of Dutch Outdoor Magazine ( Op Pad )
Spinach and Noodle Dish
½ lb spinach, washed
½ lb noodles
3 oz herb cheese or cream cheese
1 clove garlic, chopped
¾ cup milk
salt and pepper
Cook the noodles. Fry the spinach with the garlic in some oil. Add the cooked noodles and the milk. Stir in the fresh cheese and season it. Add curry for taste.
Courtesy M. Schreiber
Rice and Ham
1/4 lb rice, cooked
1 onion, chopped
3 oz. diced ham
½ tbl curry powder
1 small can corn
1 small can peas
1 oz peanuts
Fry the onion, ham and curry together. Add the corn, peas and rice. Pour in some water and heat through. Garnish with the peanuts.
Courtesy of Dutch Outdoor Magazine ( Op Pad )
Umpa
1/4 lb couscous or bulgur wheat
1 onion, chopped
½ red pepper, chopped
1 tsp mustard
½ tsp curry powder
1 small can peas
Fry the onion and the peppers in some oil. Add the spices, peas and 2 cups of water. Bring all to a boil and then add the couscous. Make sure you stir it constantly, otherwise it will clump. Set the flame on low and cook it until done.
Courtesy of Dutch Outdoor Magazine ( Op Pad )
Couscous with Red Lentils
¼ lb couscous
¼ red lentils
1 clove garlic, chopped
4 mushrooms, chopped
1 onion, chopped
2 oz grated cheese
salt and pepper
parsley, chopped
Fry the onion, garlic and the mushrooms in some oil. Add the lentils and water. Add the seasoning. Cook it until almost done. Add more water if needed and then add the couscous. Bring to a boil and shut it off. Let it sit for 5 minutes or until done. Add cheese, parsley and more seasoning if needed and serve.
Courtesy of Dutch Outdoor Magazine ( Op Pad )
Bulgur with/out Meat
½ lb bulgur
1 onion, chopped
1 clove garlic, chopped
1 small can cooked tomato
1 medium carrot, chopped
1 small zucchini, chopped
1 tbl paprika
½ lb ground lamb/beef or just chopped nuts
Cook the bulgur in plenty of water. Fry the onion, garlic and the meat. Add the carrot and the zucchini for a short time, then add the tomatoes. Add some water if it is too dry. Simmer until done. Season it with the spices. Add nuts just at the end. Serve with the bulgur.
Courtesy ENFB
Chicken with Quinoa
½ lb quinoa or rice, pre-cooked as explained above
1 chichen breast, cut into strips
1 small can peas
1 small can crushed pineapple
1 cup sour cream
1 tbl curry powder
1 onion, chopped
Fry the onion in some oil. Add the curry powder and the chicken breast. Cook it until the chicken is cooked and then add the peas, pineapple and the sour cream. Mix quinoa or rice into it and serve.
Courtesy ENFB
Walnut Burger
2 oz oatmeal
1 ½ oz walnut, chopped
½ tbl flour
1 tsp curry powder
2 oz carrot, grated
1 tbl parsley chopped
salt and pepper
Bring half a cup of water to a boil, add the oats and let them soak up the liquid. Then add the remaining ingredients and mix well. Form into burgers and fry them.
Courtesy ENFB
Bean Salad
1 small can beans
1 red pepper, chopped
3 tomatoes, chopped
1 small cucumber, diced
1 small onion, chopped
1 clove garlic, chopped
Drain the beans and mix with the rest of the ingredients. Add your favorite salad dressing and season it if needed.
Courtesy ENFB
Arepas (A Feldmann favorite!)
2 cups masa harina
1 ¾ cup water
2 tbl oil
2 oz cheease grated
parsley, chopped
salt and pepper
Mix everything together into a soft dough. Let it sit for a few minutes. Form into 2” diameter patties and fry them in some oil. Serve with a vegetable stew or use just as a bread. This is good for people with wheat allergy/sensitivities.
Courtesy Fritz Feldmann
Spiced Sweet Potatoes
1 lb sweet potatoes, grated or diced
1 small onion, chopped
1 tbl curry powder
2 oz raisins
½ tsp cumin
salt and pepper
Fry the onions in the oil. Add the sweet potatoes. Stir them often as they tend to burn easily. Add the raisins and the spices. Serve with some vegetables.
Courtesy Fritz Feldmann
Dessert Time !!
Dutch Trifle
2 slices sugar waffles, or 4 pieces of zwieback (rusks )
1 cup vanilla pudding
1 small can fruit cocktail
Jam
Spread some jam onto the waffle or zwieback. Spread the fruit cocktail over it and top it with the vanilla pudding.
Courtesy of Dutch Outdoor Magazine ( Op Pad )
Touring Tiramisu
¼ package ladyfingers
½ cup liquid coffee
1 cup vanilla quark or vanilla pudding
3 oz chocolate
Place the lady fingers on plate and pour the coffee over it. Pour vanilla quark over it. Grate the chocolate over it and serve.
Courtesy of Dutch Outdoor Magazine ( Op Pad )
Cold Baked Rice for Cyclists
2 cups milk
½ cup water
2 oz regular rice, or round rice will work best but may need a bit more water
2 oz raisins
2 tbl sugar or jams
Start this in the morning:
Bring water, milk and sugar to a boil and add the rice. Bring to a boil for 4 minutes and start stirring! Add raisins and pack mixture into the thermos (as explained above with the beans and grains). You will have your dessert ready at night if you prepare it in the morning.
Courtesy Fritz Feldmann