I am getting on a bit, been camping in tents, caravans and an Eribacar. It is pretty cramped for huge cooking sessions so I keep a few things handy and stocked up in the cupboards. Practice before travelling.

Firstly. Ainsley Harriotts cous cous. I like the roasted veg one Just boiling water and measuring jug for this. No cooking. Goes with most things. Great with sausages or any meats really. Even salads. Plain cous cous is a bit awful. aboutv75p.

Secondly. There are two min rice packets in Sainsburys and probably elsewhere. They state you need a microwave. Not necessarily. Just add a spoon or two of wAter to a frying pan. Squeeze the packet to break up lumps of the cooked rice inside and put it into the water. Stir until wAter absorbed. Couple of mins. Done. We like the brown rice.this method is an old way of doing this. Again practice before trip. Very cheap in Sainsburys. About 45p. Use with t8ns ofvcurrybforcexamp,e, chops, sausages.

I do not recommend cookingvCHICKEN when camping. Hard enough as it is sometimes and food poisoning is not funny.

More later

Toast.Any recommendations for for doing toast without a toaster. I've seen the little wire racks you put on top of a gas ring, didn't know if they were any good or read that some people put it in a skillet.

A small ribbed skillet pan I think is what I would look at as a substitute than the rack, you can experiment with patterns too

Our RidgeMonkey does toasties and toast. We have the large one that can also do the breakfast fry ups and other clever cooking beyond my capabilities.

https://ridgemonkey.co.uk/product/connec...andwich-toaster

Hi Colin

Never having used a Remoska, is it very different from a slow cooker. I gather the heat comes from the top rather than a slow cooker at the bottom.

many thanks
monoboard

Toast = wire pyramid on gas ring. Use the larger ring, turn frequently and open the vent / window.
Damp or soggy bread will curl a lot - hence the frequent rotation.
Wait for wire thingy to cool down before picking it up - no, really it does hurt!

I really do think as a camper of over fifty years practice that machinery all over the place, remoskas etc is unnecessary. a bit of imagination and simplicity. As I said before two minute brown rice is just that with tins of chicken korma, chicken in whites sauce. Other chicken tins. Beef curry tins. Irish stew with added tinned peas and baby carrots (in one tin) with french sticks is good. Add tinned potatoes. Beef casserole tins. Chilli con carne. Any meat or vegetable dishes in tins. This is only holiday food. You are not trying for a Michelin Star! Muesli for breakfast with toast ( a toaster in a supermarket is dirt cheap) get a small one. I could not do without ours. Small white and cheap. Use it for baked beans or egg on toast am. Eat out a couple of times. Stick to pubs. Usually good and inexpensive. More when memory allows.

Ps I do understand the Remoska but I cook Allsorts at home. French, Chinese, Italian, Indian and English. Therefore I am happy not to be a chef if camping. These days mainly travel by ship so irrelevant but this is what I found the easiest, quickest and tastiest with very little time when we camped. By tent, Caravan and finally motorhome. You walk a lot when camping I find so exercise off any fattening foods, it’s only for a few weeks, I prefer to be outside than tied to a cooker.
No doubt bbq’s are popular but beware a lot of people have no idea how to use one properly. Undercooked meats are dangerous. You need to know how they work and not just throw a bit of meat on and guessing it ‘looks’ done. Takes experience.a Spanish friend a bbq expert does not even put things on his until it glows red hot which takes some time although he will put spuds in tinfoil under the coals. Those one use things are not great! Nite nite.

Daisy, its horses for courses. I couldn't face chicken out of tin and have never poisoned anyone by cooking it camping. We take the remoska, an induction hob. Before leaving home, I sous vide proteins so I have vacuum packed chicken thighs, fish, sausages, i take a well equipped stash of onions, garlic, fresh fruit and veg....and we love shopping for local specialities . If we want chips, we get them from the campsite restaurant.....eating for us is a big deal......which is why I'm round and cuddly lol.
The remoska is not a one use gadget. Look at the cookbook on Amazon to get an idea. I took a lot of convincing too but since we've had ours, we use it all the time at home as well as in the van.

For us that wouldn't work, taking 90 days of tinned food? I'd need a Ford Transit just for the tins
We take herbs and spices and enough fresh food for a couple of days then buy and cook fresh as we go, although we do take a couple of emergency tins just in case but we usually arrive back home with them.
To us part of the adventure and fun of traveling too different countries is to discover and try cooking different foods and dishes.
Dave

We bought a Ramoska with Collins link last year, we hardly use our oven at home now as we use it all the time... we bought the wire insert and then cut a chip mesh tray to fit it. This way can cook pies at the bottom with the oven chips over the top which stops them getting soggy. Also small items can be cooked on the raised wire rack. If you want to do the same here is a link for the chip tray. https://www.amazon.co.uk/zizzi-Quickachi...ps%2C168&sr=8-4

We use our Remoska at home all the time. I clocked it at 240C with an oven thermometer. We often use a bit of aluminium foil to shield stuff for half the cooking time just to prevent top singeing - esp for things like Samosas or similar.