I’ve been cooking either on a campfire or a little camping stove for the last two weeks, while I’ve been marvelling at the beauty of Oregon, and loving it.
Cooking when camping is not difficult, mainly because whatever you cook will no doubt be gratefully received. The hunger gained from hiking, swimming and sleeping outdoors is not a fussy hunger. It wants for hearty, warm meals that refuel the body for another day in the elements.
My favourite thing to cook when camping is damper: a simple dough twisted onto a stick and baked over coals resulting in hot, smokey bread heightened with a thick spread of butter and jam. Heavenly.
You can get the recipe over at the Martha Stewart Living blog, where I am very honoured to be a guest blogger.
Some other meals that have stood out while camping are:
- Mushrooms cooked with onion, garlic and rosemary, served over puy lentils with a sprinkle of feta (pictured above)
- Local, organic lamb chops cooked over the campfire served with slightly charred, sweet corn that has been nestled into the coals of the fire
- Potatoes wrapped in foil and baked in the coals, served with store-bought salsa, tinned tuna and a dollop of sour cream
- A rustic dahl made from yellow split peas, some curry powder, onion, garlic, carrots and zucchini.
This camping trip has been a wonderful way to slow down and appreciate the U.S and get to see a very different side to it than what I experienced in New York. The Oregon landscape is truly spectacular. I’ve bathed in volcanic hot springs, hiked through ancient forests and waded through glacial streams that nearly froze my toes off. The local food I’ve picked up from farm stands and co-ops has been another great way to get to know the region (huckleberry jam!).
The next stop on this trip is Melbourne, Australia – home. Early Spring produce awaits as I skip Fall and Winter this year and head into seasons filled with passionfruit, BBQs and chilled New Zealand white wine.