Competition: Win The Campervan Cookbook

Summer’s finally arrived!

As you can imagine, my cup runneth over at the sight of English strawberries. Wimbledon’s round the corner, the World Cup is about to start, there are a myriad festivals and outdoor events running until September and most crucially…the Pimms is flowing. Oh yes, and the beer, the wine and the bloody marys.

Much as one seeks comfort in winter’s rib-sticking stews, not to mention the excuse to eat indecent amounts of pongtastic cheese, this is definitely the time of year when everything, for better or worse, is illuminated. Time to cut down on the cheese sadly, there are hotpants to be worn.

Perhaps such exuberance for summer stems from growing up in a country where winter drags on for what feels like eternity, so what better way to celebrate warm sunny days and al fresco dinners with a holiday camping outdoors? Nothing beats that sense of adventure and freedom when on the road, driving a VW campervan cross-country and soaking up all the sensory joy that is summer; the colours, the smells, and not least…the food.

Raspberry season can't come soon enough

Come mid-June, the west coast of Norway fills up with campers from all over Europe and on my grandparents’ farm us grandchildren would pick berries and sell them to these happy campers (the phrase had to make an appearance somewhere in this post) so I was thrilled to see my publishers Saltyard Books‘ first cookbook The Campervan Cookbook packed with 80+ recipes from campervan enthusiast Martin Dorey and Sainsbury’s Magazine editor Sarah Randell receiving rave reviews in the Telegraph, the Independent, the Daily Mail and from fellow food blogger Fiona Beckett.

The book is primarily a cookbook with brilliant recipes for every occasion, be it barbecues, afternoon tea or ideas for what to do with freshly caught mussels, mackerel or how to make jam jar cocktails. There are invaluable tips for foraging, shrimping, prawning, and crabbing, the latter being a favourite pastime when I was a kid. This book is about how to cook with a limited larder of ingredients without depriving yourself, or resorting to baked beans every day. As Fiona says, even if you have no intention of going camping, this book makes you want to. Just take a look at some of the photos below:

Time for cocktails

Shrimping and prawning!

Mackerel and mash

The Campervan cookbook is essentially a bible for adventurous and outdoorsy gluttons who want to make the most of summer’s wild offerings, I certainly count myself as a freedom-loving glutton and if it weren’t for the small matter of squeezing into those hotpants then Martin’s cheesy eggy bread would be my go-to dish pretty much all summer.

To celebrate the start of summer Saltyard Books have kindly given me a copy of The Campervan Cookbook to give away to a reader who relishes exploring the outdoors and raiding nature’s wild larder as much as Martin, Sarah, the Saltyard crew and I do. As the subtitle of the book is Life on 4 wheels, cooking on 2 rings and Martin reputedly loathes washing up, here is the competition:

Submit your favourite recipe for cooking a dish on 2 rings with minimal washing up. Extra points will be given of course for anecdotal flair (ie, where did you first cook the recipe, and it doesn’t have to be on a camper van), wit and liberal use of Marmite (just kidding, but I do like Marmite). If you have a blog, post the recipe on your blog and leave a comment below with a link to your recipe. If you don’t have a blog but fancy winning the book, feel free to write the recipe in the comments below or if you’re feeling bashful and don’t want to publicly share the recipe please email me signejohansenATgmailDOT com

Deadline is Monday 21st June 2010 and the winner will be announced later that week with their recipe posted here. Look forward to seeing lots of entries!

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41 Responses to Competition: Win The Campervan Cookbook

  1. Helena Halme says:

    Your blog is what I’ve been looking for since I started this blogging lark. It’s great to see food writing about my home region.

    Helena

    PS. I found you through Jo Bertinet’s Kitchen where Husband took part in a most fabulous bread-making course. I hope you have a great day there teaching Bathonians about Scandinavian food.

  2. gastrogeek says:

    This looks fantastic! And I can’t wait to read your cookbook, I’m sure it’ll be a cracking read.

  3. Pingback: The Road to Abergavenny « scandilicious

  4. Helen says:

    Oh dear, I’m not sure I’ve ever cooked anything in a camper van or indeed on a two ringed gas stove! Oh well. Looks like a great book anyway. I’m looking forward to a bit of lightening up myself this summer although, there won’t be any hot pants here; I wouldn’t want to scare people.

  5. Barbara says:

    What a wonderful book! And much envy … I dream of a holiday on the the Norwegian coast .. June certainly be the best month to do it!
    My favourite recipe for cooking a dish on 2 rings is undoubtedly the rice salad: just cook the rice in salted water and cool. When the rice is drained I put it back into the cooking pot (the important thing is that it is not aluminum), seasoned with the lemon juice and olive oil and then add shredded Cheddar cheese, slices of sausage or ham, pickles, green onion, celery, green pepper cut into small pieces, stoned olives and cherry tomatoes.
    The only important thing is to wait until the camper is properly parked and stationary …. my husband took a beauuuutiful turn… and after so many months I still find a few grains of rice … scattered in the camper!

  6. Ailbhe says:

    Just posted my entry. Had such fun remebering some of the fun we’ve had on all our camping trips. Campervans only – not a great fan of tents I must admit. Campervans are the biz! : )

  7. Muesli Lover says:

    How about my Mexican tortilla? Made it at a Spanish music festival and even the locals were impressed! http://www.mueslilover.com/2010/01/recipe-mexican-style-sunday-brunch.html
    Campervan adjustment: Chop sweet potatoes into chunks and boil until soft. Just before they’re cooked steam a couple of handfuls of spinach over the boiling potatoes. Meanwhile, in a frying pan soften the sliced onion, peppers and chilli. Once softened top with the cooked potato, fry for a bit with some seasoning, turmeric, paprika and cumin if you’ve got it to hand. Top with the spinach then pour over 4-6 whisked eggs and fry over a low/medium heat until set. Slice and serve immediately with salad or just on its own. Perfect camping food and minimal washing up.

  8. Vera says:

    Ages ago, my bf and I thought about doing a year-long USA road trip, visiting friends, camping, enjoying nature, etc., and documenting it all. I mentioned this bygone plan to someone recently, and she urged us to do it someday, and who knows, we might, once his studies are over. And the Campervan Cookbook would certainly come in handy then!

    The recipe that I want to share is not just easy to make on the road, it’s great any time during the summer. The dish holds deep, lasting memories for me, its flavor transporting me right back to my idyllic summers in the Soviet Union. And it features a common wild plant – sorrel.

    My fondest childhood memories are of my grandmother taking me and my little brother out of Moscow and into the countryside. In the fields and forests we picnicked on boiled eggs and potatoes and drank cold tea, we foraged for wild strawberries and gathered wild sorrel. She loved making sorrel soup, known in popular Russian cuisine as Green Borscht. After my first ever bowl, I had decided that it was my favorite soup of all time.

    Sorrel grows freely in temperate climates all over the world. It’s a leafy green with arrowhead-shaped leaves and a pleasant sour taste (the name sorrel comes from the old French ‘surele’, which means ‘sour’). This is a true sorrel, not that commoner wood sorrel, which you probably know as sour clover. Google rumex acetosa to learn more about identifying and enjoying super sour sorrel!

    Now, this recipe only has 3 key ingredients – sorrel, potatoes and eggs. Onion, soup spices, and salt & pepper are highly recommended. It helps to have some bouillon cubes around if you can’t bring a spice selection (stock up on stock and your road cuisine will rock!). Traditionally, green borscht should also be eaten with a garnish of fresh herbs like dill, parsley, or spring onions, and a dollop of sour cream. Russians will argue that sour cream is not optional but vital, but hey, life on the road calls for compromises. If you have a cooler and are planning on making sorrel soup, I suggest you bring sour cream (or soy yogurt if it’s a vegan van!).

    Summer Sorrel Soup for Two

    * 4-6 cups of gathered sorrel leaves
    * 2 medium potatoes, chopped bitesize
    * 2 chopped hard-boiled eggs
    * 1 chopped onion
    * any other soup veg, like a parsnip, a carrot or 2 stalks of celery – optional
    * any soupy herbs/spices you have around, like bay leaves, cloves, coriander, cumin, thyme, etc.
    * 2 bouillon cubes – optional
    * 4 cups of water
    * 2 tbsp of oil or butter
    * salt & pepper to taste
    * fresh chopped herbs for garnish (if you happen across some wild chives or wild garlic, even better!)
    * sour cream for garnish – optional.

    ** An important disclaimer – know what you’re foraging! Sorrel is easy to identify, but if it’s your first time, do some research and get familiar before diving in mouth-first.

    1. Go out and gather the sorrel leaves. Get about 4-6 measuring cups-worth, or just take your saucepan with you and fill 1/3 – 1/2 of it with the yummy leaves (remember they’ll cook way down!). I recommend looking for leaves of plants that have not gone to flower. If unsure, just taste a bit. The more sour, the less bitter, the better.
    2. Boil the eggs and let them cool while you make the soup.
    2. Heat oil/butter in the saucepan and add chopped onion, and other soup veg you have around, if any. Stir and fry until the onion gets glossy, then add your spices/herbs (if any) and continue cooking until the veg just starts to brown. Yum.
    3. Add water, potatoes, and bouillon cubes (if using). Bring to boil and lower heat to simmer.
    4. Check the potatoes for texture, after about 15 minutes or so. If they crumble easily after a poke with a fork, they’re good and soupy. Add some salt & pepper to taste.
    5. Add the sorrel and cook for about 3 more minutes. Watch the leaves turn from a bright green to a dark olive color!
    6. Serve in bowls with a garnish of chopped eggs, sour cream and fresh herbs (as a Russian, I recommend dill if you have to choose just one). If you got some bread bust it out and tuck in!

    I can think of few better ways to spend sunny summer afternoon in the great outdoors than savoring the fruits of your forage and enjoying the natural splendor around you. My grandma would approve.

    • Thank you for such a lovely recipe Vera, sorrel soup sounds brilliant and a good way to use foraged ingredients for a warming soup. I agree, sour cream is vital (we feel the same about these things in Scandinavia!) and I imagine a little dill or wild garlic wouldn’t go amiss either…

  9. Kavey says:

    Signe

    You inspired me! I decided to write a new blog post as entry both for your fabulous competition and Fiona’s student recipe one too!

    Here it is:
    http://www.kaveyeats.com/2010/06/kavey-not-proper-indian-is-it-sausage.html

  10. I remember my mum cooking of one ring off our Volvo as we were driving to Greece. She’d make rice, my favourite dish back then and some cucumber…. and yoghurt of course. Simple does it for kids sometimes. I don’t really post recipes on my blog, I write about food and what I eat, mostly Greek food.

    So here follows the best recipe for rice.

    A bit of butter, a stock cube, a cup of rice and 3 cups of water. Melt butter with stock, add rice then water and simmer till ready. Serve with yoghurt and peeled and sliced cucumber!

    • Greekfoodlover this sounds like something I would have loved as a kid too, simple but delicious (I had, and still have, a thing about rice, can’t get enough of it) and I bet with cucumber and yoghurt it’s the perfect cooling dish on a hot summer’s day. Thanks for entering!

  11. MissCholet says:

    Adaptation of Coelho family receipes.

    Hot, Sweet & Sour Gammon.

    Soak Gammon overnight & discard water. Wrap in greased foil and roast on campfire/bbq spit for 1hr or until just cooked. Remove & allow to cool. Cut into 2cm thick slices or chunks and set aside. Using a pan on a hob shallow fry 2 finely minced small onions, 4-5 minced cloves of garlic and 1″ minced ginger (fresh lazy garlic & ginger can be used) & 2 shallots per person. When almost softened, add 1TSPN Jeera, 0.5 TSPN Dhana, 0.5 TSPN Turmeric and 0.25 TSPN chilli & continue frying. Add the sliced or chunks of gammon and continue frying. Top up with water & 2TBSPN rice wine vinegar & brown sugar to just cover. Check taste is hot, sweet, tiny bit sour and adjust vinegar and sugar as necessary. Simmer until water reduced and stir well. For a sticky finish return to bbq or campfire on skewers using the halved shallots between the chunks of meat. Alternatively plate up. Rice can be boiled on bbq in a billy or on fire in meantime to serve with if plating up. Hold back some of the sauce for the rice before reducing if doing this.

    Easy Spare Ribs

    Use a suitable roasting vessel for retaining liquid on a campfire or bbq. Fill the vessel tray with half a mug of tomato ketchup (heinz is best), 3/4 pint of full fat coca cola. 1 level TSPN salt, 1 small or half a large onion minced, 1″ ginger minced, 4 cloves of garlic thinly sliced. Mix this all together well. Add pork ribs or pork loin pieces ensuring covered by the cola mixture. Cover with foil and cook for 1.5 – 2hrs or until cooked (times based on GM5 oven). When cooked take out ribs and plate up. Add cornflour to remaining liquid to thicken into nice sauce. Pour on meat. Serve with rice or on own alongside baked potato cooked on campfire wrapped in foil.

  12. Great recipes here MissCholet. The Coelho family knows how to cook and I love the sound of this hot, sweet and sour gammon. Spare ribs, SO good. Thanks for entering!

  13. MissCholet says:

    Baked sea bass

    Remove the usuals, e.g. scales, head, tail, fins. Cut open and clean the fish. Stuff with fennel, ginger, garlic and parsley with a bit of ground fennel, ground corriander and a sprinkling of salt. Drizzle in olive oil and sprinkle a bit more salt. Wrap in foil and bake on the campfire. Remove carefully and open up the fish. Remove the bones and serve.

    Salmon

    Prepare the salmon in the same way as the sea bass, place on a large sheet of foil and fill with the following. Chopped deseeded red chilli, chopped fresh corriander, a chopped shallot or small red onion, slices of lemon or lime and generous lumps of butter or margarine. Close the salmon up and sprinkle salt over it on both sides. Squeeze the juice of half a lemon or lime over and wrap up the foil around it. Bake on the campfire or bbq and whilst baking wrap in foil some asparagus with a drizzle of olive oil, dash of balsamic vinegar and pinch of salt and cook on fire or grill them on a bbq. Serve the salmon and asparagus together. The addition of smoking chippings on the campfire will help with the flavour of the salmon, if doing this way cook the salmon on a rack over the campfire.

  14. MissCholet says:

    Great quick one for students and adults.

    Couscous Paella.

    Read your pack of couscous and work out how many mugfuls you need per person.

    In a pan add a little olive oil, fry one chopped shallot or red onion, some diced mushrooms, capsicum if available, chopped fresh corriander and crushed garlic (or fresh lazy garlic), add chopped streaky bacon and the couscous and fry for a minute or two more. Add some fresh sliced (sainsbury’s basics) pitted black olives and a pack of prawns (if you want to splash out fresh seafood if camping by the coast is better). Cover with boiling water and stir. Cover pan with lid of foil and remove from heat for the length of time your couscous pack directs you. Remove lid, fork through and serve.

  15. MissCholet says:

    Not spicy Crab Thoran

    Add a finely sliced shallot to the pan and caramelise. When soft, add chopped corriander, ground cardamoms (contents of the pods can be ground using an emptied peppermill), and coconut cream. Add the white crab meat and stir well for a minute or two. Use tinned crab meat if you can’t get fresh. Boil rice with a billy on a campfire or on a hob if you have one (remember to wash the rice first to remove the starch, it’s washed when the water runs clear). Fork through the rice whilst adding a handful of chopped corriander and a spoonful of ground cardamom. Serve the crab thoran with this. If mangoes are in season add the flesh of one or two mangoes when you add the coconut cream to the pan. Check mangoes for really tiny holes before buying, as after the monsoon in some countries of origin they end up with tiny worms in them.

  16. MissCholet says:

    Eggs for Breakfast?

    Beat 3-4 eggs into a bowl with a few mixed herbs. Cover a plate in foil and add kitchen paper to it. If no chopping board, then foil a second plate also. Chop us some fresh mushrooms with some fresh thyme and a sage leaf or two use torn basil if no thyme or sage. Ensure the sage leaf is finely chopped if using it. Chop up some bacon rashers or pancetta lardons can be used if you have some. Fry the meat with the mushrooms and herbs in a little butter or margarine. Once fried set aside on the kitchen paper to drain excess oil.

    Grate some cheese or break some sliced cheese and set aside. Beat the eggs and add to the oily pan. Turn over and whilst other side is cooking add the cheese to one side of the omlette. Place the bacon, herbs and mushrooms on top leaving the edges only covered by cheese. Fold the non topped side over and press gently on the edges where the cheese will seal it as it cooks. Cut the half moon shape in half and serve on the two plates or one if you don’t feel like sharing. Only plates a knife, pan and spatula to wash up if you use cheese slices.

  17. MissCholet says:

    If you’re camping near a smokehouse, get yourself some smoked salmon, kippers, or ham and simply pan fry with scrambled eggs. They often do smoked garlic too to bring that smoky taste to other dishes. Add chopped basil and a pinch of salt to the beaten eggs for a twist.

  18. MissCholet these tips and recipes are fantastic, thank you so much! Lots of good ideas here…

  19. You have a most excellent blog and I wish to enter your competition with my two pot special. http://willknightly.wordpress.com/2010/06/16/isabella/
    If I win, perhaps you could do me the honor of joining me for dinner?

    Will

  20. Becky says:

    I love camping but space for ingredients and not having refridgeration can be an issue. I also don’t like to take too much food and miss out on local produce or foraged ingredients.

    I often prepare one of these two mixes in large jars

    Jar 1 Mix of chopped chorizo or salami 1cm pieces, purees sun-dried or roasted tomatoes, roasted garlic and herbs ( thyme oregano basil)

    Jar 2 Mix of 1cm Chopped Tofu , chilli flakes, crushed peanuts , roast garlic and chilli oil , soy sauce

    Once I am away it’s just a case of cooking quick cook pasta ( for Jar 1) or noodles ( for Jar2) and mixing in the sauce and warming it through for a tasty meal that will keep you going if the local shop is closed and the hedgerows are bare.

    The jars can also be used in small amounts if you find some great local ingredients you can use the sauce in smaller amounts , BBQ Lamb Steaks topped with a Smokey Tomato sauce or Baked Fish with Tofu Chili dressing.

    The jars can also be added to with foraged ingredients like wild garlic or fennel for the pasta or sea vegetables with the tofu and noodles

  21. Pingback: Camper Van Cookbook competition deadline extended: Friday 25/06! « scandilicious

  22. Rosie says:

    I kick myself for just seeing this! But I’ve also just seen the comp has been extended – campervan thinking hat is firmly on.
    What a fab blog too! I am officially an avid fan. xxx

  23. Rosie says:

    This is one of my favourite things to eat, and would work fabulously from a caravan with freshly fished scallops, or farmhouse ham!
    SEARED SCALLOPS, ROASTED BABY PLUM TOMATOES AND SMOKED HAM, WITH GARLIC AND CHILLI MASH… It makes me drool just thinking about it.
    http://bit.ly/bDQKcL

  24. Thanks Rosie for your lovely comment and recipe! I love scallops and your entry looks awesome, yum yum. Glad I extended the deadline for entries :)

  25. catrinam says:

    I love finding new things to cook when going camping – here is my entry http://loveittoday.wordpress.com/
    Good luck to all!!!

  26. whitebeam says:

    Here is my 2 ring recipe (I make it at home for the children whenever I’m stuck for supper ideas!):

    Egg Fried Rice

    Cube a couple of carrots, slice a few green beans and / or cabbage then put in a pot with a cup or two of rice and enough water to cover it all. Boil until cooked then strain.

    On the other ring heat some butter in a frying pan (or a wok) and cook a 2-3 beaten eggs, omelet style, then slice them up. (If you want to include mushrooms you can fry them, sliced, in the butter before pouring in the egg.) Add the rice and vegetables (add tinned peas and sweetcorn at this point if you wish) and a little more butter and fry until it is all coated in the butter.

    Add soy sauce (and sweet chilli sauce if you have it) to taste. You can put sliced ham in if you don’t want a veggie meal.

  27. Pingback: Something for the Weekend « scandilicious

  28. Hello all! Haven’t forgotten about the competition, just reading through the entries now and will announce the winner tomorrow, Friday July 9th! Thanks again for your entries, want to cook each and every one of these dishes, Sig xx

  29. Pingback: Winner of The Camper Van Cookbook Competition! « Scandilicious

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