3 winter camping recipes - quick and easy to cook

The cold months are upon us - who doesn't crave delicious, warming soul food? I have selected three of my favorite simple camping recipes for you that you can cook quickly and without complicated ingredients. Whether in the camper or at home.

All recipes are vegetarian or vegan, but can also be spiced up for meat eaters with sausages or bacon.

The quantities are calculated for 2 adults with a slightly above-average appetite - if you're really hungry after a day out in the fresh air, you may need a little more :)

Grandma's potato and carrot stew

Ingredients for 2 portions

• Potatoes (diced)

• Carrots (diced)

• 1 stalk of celery (cut into approx. 5 mm thick slices - cut wide stalks in half lengthwise beforehand so that the pieces are not so large)

• If available: 100 g celeriac, parsnip or parsley root (diced)

• If available: some fresh parsley (chopped)

• 1 medium sized vegetable onion (roughly chopped)

• 2 cloves of garlic (finely chopped or pressed)

• Salt

• Pepper

• 1-2 tablespoons oil

• Water or vegetable stock

• For meat eaters: 150 g diced bacon, sausages or wieners. Meat stock can of course also be used instead of water/vegetable stock for deglazing.

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Preparation

1. Cutting vegetables.

2. Sauté the onions and garlic in a little oil.

3. Add the chopped vegetables and fry lightly while stirring (please do not burn!).

4. Deglaze with the water or stock a little at a time and scrape the bottom of the pan a little until the roasted aromas are released.

5. Add the remaining liquid, close the pan and bring to the boil briefly.

6. Season with salt and pepper, stir and continue to simmer over a low heat, covered, until the desired firmness is achieved. Depending on the stove, this will take approx. 30-45 mins.

7. After about 15 minutes, check whether there is too much or too little liquid in the pot. The stock should just cover the vegetables, but not drown them. If necessary, you can either add a little water or leave the lid open so that the liquid evaporates.

8. When the vegetables are cooked, "mash" a small portion of the vegetables with a fork or potato masher to make a slightly creamy stew.

9. Garnish for meat eaters: Mettwurst sausages can be cooked with the stew, but wieners should only be added at the very end to warm up. The bacon is a matter of taste - I always found it tastier when fried and added it to the stew along with the rendered fat. But you can also cook it with the stew.

10. Ideally, you should prepare the stew the day before and leave it to infuse overnight. This makes the taste much more intense and rounded. I always make at least double the amount and we eat it for several days. However, the dish is not suitable for freezing, as the potatoes and carrots take on a strange consistency.

11. To serve, simply sprinkle over some fresh parsley or other herbs of your choice and voilà!

Pasta with fried mushrooms and herb crème fraîche

Ingredients for 2 portions

• Linguine or spaghetti (approx. 100 g per person, depending on appetite)

• 250 g mushrooms (button mushrooms, king oyster mushrooms or similar, cut into bite-sized pieces)

• 1 medium-sized onion (finely chopped)

• 2 cloves of garlic (finely chopped or pressed)

• 200-250 g herb crème fraîche or vegan substitute

• 1⁄2 tbsp rosemary (finely chopped, fresh or dried)

• alternatively: 1 small bunch of parsley (finely chopped, preferably fresh)

• 1 tbsp oil or a little butter for frying

• Salt

• Pepper

• 1⁄2 tsp sweet paprika or smoked paprika (if you like it a little spicy)

• 1 ladle of pasta water

• possibly some parmesan or vegan alternative to sprinkle on top

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Preparation

1. Cook the pasta according to the instructions.

2. Briefly fry the sliced mushrooms with the garlic and onions in a little oil or butter over a high heat. The mushrooms should be lightly browned but not burnt.

3. Then turn the temperature down a little and cook, stirring, until the mushrooms and onions have reached the desired firmness.

4. Add the herb crème fraîche and spices and mix everything together well.

5. Now it's the pasta's turn: as soon as it is in the pan or pot with the mushrooms, gradually add a little pasta water and continue stirring until the sauce is no longer runny but nice and creamy.

6. If available, garnish with some chopped herbs (rosemary or parsley) and/or sprinkle with Parmesan cheese.

Creamy bean pan

Ingredients for 2 portions

• 1-2 small red onions (roughly chopped)

• 3 cloves of garlic (finely chopped)

• 2 tbsp tomato puree

• 1 tin of coconut milk

• 2 small tins of cooked white beans (approx. 300-320 g)

• 1 tbsp oil

• For meat eaters: some fried bacon or sliced sausages (e.g. wieners)

• Bread

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Preparation

1. Fry the chopped onion and garlic with the tomato purée in oil, then deglaze with the coconut milk and simmer until the liquid has reduced a little.

2. Add the beans - I also use the stock in which the beans are soaked and always rinse the cans with a little water, which also ends up in the pan.

3. Boil everything down for a few minutes, season with salt/pepper and season to taste, e.g. with chopped dill or rosemary, paprika powder or curry, possibly add a pinch of chili.

4. If desired, add the meaty garnish at the end and heat briefly.

5. Serve with crispy grilled or toasted bread (especially delicious with garlic butter!)

What are your favorite camping dishes? Feel free to write them in the comments!

Cover picture: © CamperStyle