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
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
- Heat the campfire grill grate or frying pan over the fire.
- Warm the tortillas on the grill grate or frying pan for a few seconds on each side until pliable.
- 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.
- Assemble your tacos by placing the cooked protein on the warmed tortillas and adding your preferred toppings.
- Fold the tortillas and enjoy your tasty campfire tacos.
One-Pot Pasta Primavera
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
- In a medium-sized pot, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- 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.
- 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.
- Once the pasta is cooked, remove from heat, and let it sit for a minute to thicken the sauce.
- Serve hot, garnished with grated Parmesan cheese if desired.
Omelette in a Mug
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
- In a microwave-safe mug, whisk together the eggs and milk until well combined.
- Stir in the shredded cheese, diced vegetables, salt, and pepper.
- Microwave on high for 1 minute, then stir gently.
- Continue microwaving in 30-second intervals, stirring in between until the eggs are cooked through and set.
- Add optional toppings if desired.
- Let it cool for a minute before enjoying.
(Recipe suitable for glamping units where a microwave is provided)
One-Pot Sausage and Rice
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
- Heat the cooking pot on a camp stove or portable stove.
- Add the sliced sausage to the pot and cook until browned.
- Add the rice, water or broth, vegetables, salt, pepper, and optional herbs or seasoning to the pot.
- Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low.
- 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.
- Remove from heat and let it cool slightly before enjoying your hearty one-pot sausage and rice.
Caprese Avocado Toast
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
- Toast the bread to your desired level of crispness.
- Spread the mashed avocado evenly on the toasted bread slice.
- Layer the tomato slices on top of the avocado.
- Add the mozzarella slices on top of the tomatoes.
- Sprinkle with fresh basil leaves, salt, and pepper.
- Drizzle with balsamic glaze if desired.
- Serve immediately.
Greek Quinoa Salad
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
- In a bowl, combine cooked quinoa, cucumber, cherry tomatoes, feta cheese, Kalamata olives, and red onion.
- In a small separate bowl, whisk together lemon juice, olive oil, dried oregano, salt, and pepper.
- Pour the dressing over the quinoa mixture and toss until well combined.
- Adjust seasoning if needed.
- Serve chilled or at room temperature.