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Recipes for a solo glamping adventure

Get ready to embark on a culinary journey that combines the tranquillity and adventure of glamping with the sophistication of gourmet cooking. 

Gone are the days of basic camping food and uninspiring meals. Glamping opens up a world of possibilities, allowing you to feast on sumptuous dishes that are as enticing as the breathtaking landscapes surrounding you. Whether you're embarking on a solo adventure or simply seeking solitude in the wilderness, our collection of recipes will tantalize your taste buds and awaken your inner chef.

"Campfire" Tacos

3 tacos sitting on a wooden table filled with chopped vegetables and beef

Ingredients

  • Tortillas
  • Cooked protein of your choice (such as minced beef, grilled chicken, pulled pork, or beans)
  • Assorted toppings (grated cheese, lettuce, tomatoes, salsa, sour cream)
  • Optional: spices or seasoning of your choice
  • Lime / coriander for garnish

Instructions

  1. Heat the campfire grill grate or frying pan over the fire.
  2. Warm the tortillas on the grill grate or frying pan for a few seconds on each side until pliable.
  3. In the same grill grate or frying pan, heat the cooked protein (if not already cooked) with any desired spices or seasoning until heated through.
  4. Assemble your tacos by placing the cooked protein on the warmed tortillas and adding your preferred toppings.
  5. Fold the tortillas and enjoy your tasty campfire tacos.

One-Pot Pasta Primavera

a pot full of tomato spiral pasta and chopped vegetables

Ingredients

  • 1 cup pasta (of your choice)
  • 1/2 cup mixed vegetables (carrots, peas, bell peppers, onions, courgettes, squash etc.)
  • 1/4 cup cherry tomatoes, halved
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon oregano
  • Salt and pepper to taste
  • Grated Parmesan cheese (optional, for serving)

Instructions

  1. In a medium-sized pot, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
  2. Add the mixed vegetables, cherry tomatoes, dried basil, dried oregano, salt, and pepper to the pot. Cook for 3-4 minutes until the vegetables are slightly tender.
  3. Pour in 1 ½ cups of water and bring it to a boil. Add the pasta and cook according to the package instructions or until al dente.
  4. Once the pasta is cooked, remove from heat, and let it sit for a minute to thicken the sauce.
  5. Serve hot, garnished with grated Parmesan cheese if desired.

Omelette in a Mug

a wooden board with a mug filled with scrambled egg and bacon pieces, 2 slices of toast and some chopped cucumber and tomato

Ingredients

  • 2 large eggs
  • 2 tablespoons milk
  • 2 tablespoons shredded cheese (cheddar, mozzarella, or your choice)
  • 1 tablespoon diced vegetables (bell peppers, onions, mushrooms, etc.)
  • Salt and pepper to taste
  • Optional toppings: chopped herbs, cooked bacon, diced ham

Instructions

  1. In a microwave-safe mug, whisk together the eggs and milk until well combined.
  2. Stir in the shredded cheese, diced vegetables, salt, and pepper.
  3. Microwave on high for 1 minute, then stir gently.
  4. Continue microwaving in 30-second intervals, stirring in between until the eggs are cooked through and set.
  5. Add optional toppings if desired.
  6. Let it cool for a minute before enjoying.

(Recipe suitable for glamping units where a microwave is provided)

One-Pot Sausage and Rice

a bowl filled with white rice and a sausages covered in herbs

Ingredients

  • 1 sausage link, sliced
  • 1/2 cup rice
  • 1 cup water or broth
  • Assorted vegetables (such as peas, sweetcorn, bell peppers)
  • Salt and pepper
  • Optional: herbs or seasoning of your choice

Instructions

  1. Heat the cooking pot on a camp stove or portable stove.
  2. Add the sliced sausage to the pot and cook until browned.
  3. Add the rice, water or broth, vegetables, salt, pepper, and optional herbs or seasoning to the pot.
  4. Stir well to combine.
  5. Bring the mixture to a boil, then reduce the heat to low.
  6. Cover the pot with the lid and let it simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
  7. Remove from heat and let it cool slightly before enjoying your hearty one-pot sausage and rice.

Caprese Avocado Toast

chopped toasted breaded topped with sliced tomato's, mozzarella and herbs

Ingredients

  • 1 slice of bread (whole grain, sourdough, or your preference)
  • 1/2 ripe avocado, mashed
  • 2-3 slices of tomato
  • 2-3 slices of fresh mozzarella cheese
  • Fresh basil leaves
  • Balsamic glaze (optional)
  • Salt and pepper to taste

Instructions

  1. Toast the bread to your desired level of crispness.
  2. Spread the mashed avocado evenly on the toasted bread slice.
  3. Layer the tomato slices on top of the avocado.
  4. Add the mozzarella slices on top of the tomatoes.
  5. Sprinkle with fresh basil leaves, salt, and pepper.
  6. Drizzle with balsamic glaze if desired.
  7. Serve immediately.

Greek Quinoa Salad

a white bowl filled with rice, chopped vegetables, sweetcorn and feta

Ingredients

  • 1/2 cup cooked quinoa
  • 1/4 cup cucumber, diced
  • 1/4 cup cherry tomatoes, halved
  • 1/4 cup feta cheese, crumbled
  • 2 tablespoons Kalamata olives, pitted and chopped
  • 1 tablespoon red onion, finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  1. In a bowl, combine cooked quinoa, cucumber, cherry tomatoes, feta cheese, Kalamata olives, and red onion.
  2. In a small separate bowl, whisk together lemon juice, olive oil, dried oregano, salt, and pepper.
  3. Pour the dressing over the quinoa mixture and toss until well combined.
  4. Adjust seasoning if needed.
  5. Serve chilled or at room temperature.
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