Top recipes for camping: meat, vegetarian & potatoes – quick and easy

Top recipes for camping – If you’re camping, hiking, backpacking or traveling with a roof tent, you have a lot to do.
Unfortunately, gourmet food isn’t usually one of them.
It can be downright impossible to pack enough food and gear to prepare delicious and varied meals, right?
Wrong!
With the right know-how, you can make amazing meals without a lot of equipment or ingredients.
Check out these 25 easy camping recipes that use 5 ingredients or less and you’ll never cook the same way again.

Campfire scrambled eggs: with 3 simple ingredients

I know what you’re thinking, “everyone makes scrambled eggs, it’s nothing special”.
But hear me out.
Most scrambled eggs that people make are either lifeless, disappointing and just plain regrettable.
Especially the eggs that are made while camping.
But if you can master this recipe sublimely, cloud-like eggs will be your reward.

Ingredients

• Eggs
• Water
• Clarified butter

Preparations

Put your ingredients in a sauce pan or saucepan.
Not a frying pan, as you are probably used to.
It’s best to leave the egg yolks unbroken at first.
If one breaks when you crack it, that’s fine.
Start away from the heat and just stir to mix the egg whites and water.
Then place the pot over the fire.
Once the eggs are warm, you can break the yolks and mix the eggs together.
At this point, the butter should also start to melt.
When the butter melts, take the pot off the heat and keep stirring.
You want to keep taking the eggs off the heat and then turning it back on.
We’re looking for a slow heat that barely cooks the eggs and melts the butter, but nothing more.
Usually it will be a routine of 30 seconds over the fire, 15 seconds off.
Once the butter is completely melted and scrambled, you can leave the eggs on the fire a little longer.
Keep scrambling until the eggs just come together.
Your eggs won’t look done, and they won’t be.
But take them off the heat anyway.
The residual heat in the pan will bring your eggs to perfection.
By the way, you can also cook your eggs like this at home.

Grilled sweet potato fries: crispy & delicious

Fries are part and parcel of a vacation, and not preparing a 5-course meal is simply what many parents want.
Children are always happy about chips and the sweet potato version is definitely a bit healthier!

Ingredients

• 2 medium sweet potatoes
• 2 tablespoons olive oil or vegetable oil
• 1 clove of garlic, chopped
• 1 teaspoon chili powder
• 1 pack of Ranch Dry Mix

Preparation

Wash and dry the sweet potatoes.
Then cut them into lengthwise strips, about 1/3 inch wide on each side, so they look like French fries.
The most important thing is that they are uniform so they can cook at the same time.
If you wanted to make a crispier fry and you have the time, soak the fries in water for 30 minutes and then let them drain for an hour before proceeding.
If not, that’s fine, they will still be delicious.
Take all the ingredients and mix them together in a bowl.
We want an even distribution of all the tasty seasonings and the dry mixture.
Place these fries on a piece of aluminum foil placed over a sheet pan.
Place the pan on a rack over an open fire or on the center rack of a grill.
We want to cook the potatoes and get the outside nice and crispy.
Depending on your heat, you want about ten minutes per side, flipping once.

Muesli over the campfire: a different kind of breakfast

Sure, you could make granola at home before you head to the campsite.
But when you make your muesli fresh and over an open fire, you give it tasty properties that add flavor, aroma and texture.

Ingredients

• 6 cups rolled oats
• 2 cups pecans or almonds
• ½ cup vegetable oil
• ½ to 1 cup maple syrup
• 1 cup dried cranberries

Preparation

Get a cast iron pan that is nice and hot.
Add your nuts and toss them around.
It’s a good idea to take the pan off the heat while you toss them around to make sure they don’t burn.
Once they start to have a nice nutty smell, you can add the rolled oats.
Cook them slowly over the fire until they turn brown and nutty.
Remove the pan from the heat and add the vegetable oil and maple syrup.
Depending on what consistency you like, you may want more or less syrup.
Toss this together and when it is completely mixed, pour it into a bowl.
Add the dried cranberries and eat warm.
You can also keep it covered and it will last for more breakfasts.

Scrambled potatoes: Delicious & easy

This healthy breakfast is an easy camping meal and a great way to start the day.
It is prepared in a pan and served for four.

Ingredients

• 2 medium diced potatoes
• 8 eggs, scrambled
• 1 chopped onion
• 2 chopped peppers (your choice)
• 2 tablespoons butter

Preparations

First, put 1 tablespoon of butter in your cast iron pan and place it over your fire.
Melt it and spread it all over.
Second, add the potatoes, onions and peppers.
I like the potatoes in chunks and the onions and peppers chopped, but it’s your choice.
Cook these until the potatoes are tender and the onions and peppers are nicely cooked.
It will take about 20 minutes, but it depends on your fire.
Thirdly, add the next tablespoon of butter and, once melted, add the eggs.
The eggs will fill all the spaces between the potatoes, peppers and onions.
But to ensure an even cooking time, cover the pot with a lid or aluminum foil and let it cook until the eggs are nicely done, about 4 minutes.

Fish fillet fried in beer: an unusual combination

Beer and fish don’t seem to go together at first glance?
This recipe is a real treat and is also easy to prepare!

Ingredients

• 1 pound of fish fillets, half a pound per person, for two
• 1 cup buttermilk pancake mix
• 1 cup of beer
• 1 cup flour
• ¼ cup cooking oil

Preparation

The first step is to open the beer and take a sip.
We want the oil to be nice and hot when we’ve finished cooking our fish fillets, so let’s warm it up now.
Good job!
Have another sip of beer!
Our fish fillets need to be cleaned and dried.
You could buy these fish fillets at a store, but hopefully you caught, skinned, cleaned, deboned and dried them yourself (because I can’t do that).
Either way, take your fish fillets and dredge them in the flour.
We just want an even coating of flour all over the fish.
Take another sip.
Now we want to mix the pancake mix and about ¾ cup of beer together.
The rest of the beer is for you.
Mix it with a fork until it’s smooth.
Now we want to take our floured fish fillets and dip them into the batter.
Again, we want an even coating.
Place these fish fillets into the oil and cook until the outside is golden, brown and delicious.
When the outside is done, the inside should be nice, moist and shiny.
Only cook two at a time, as overcrowding the pan when frying is a big no-no.
When they’re all done (and you’ve eaten the first lightly fried fish fillet, just to make sure it’s cooked, and then finished the beer), drain them a little on a paper towel.
Then you can sprinkle them with some dill, pepper or lemon, but it’s not really necessary.
They’re pretty much perfect as they are.

Vegetarian: Top 5 recipes for campers

Are you a vegetarian camper?
If the answer is yes, then we’re here to help you.
We understand how difficult it is to go camping and find simple but tasty vegetarian recipes.
That’s exactly why we’ve put together a list of the 5 best vegetarian recipes for camping!
If you haven’t tried smoked sea salt on your grilled veggies – you’re really missing out!

1. Pasta Primavera
2. Chili lime corn on the cob
3. Grilled tofu & soba noodles
4. BBQ baked sweet potatoes
5. Campfire cake

Pasta Primavera: Cheese and cream sauce

We have a weakness for pasta, so this was just the thing for us.
This is such a simple recipe and it turned out perfect in the Dutch oven.
We found that using 17 coals on the top and 14 on the bottom was perfect for it.

Ingredients

• 1 jar of pasta sauce
• 1 packet of mozzarella cheese
• 450 g any vegetables
• 1 packet of pasta
• 1/2 cup grated Parmesan cheese

Preparation

Combine the pasta sauce and half of the mozzarella cheese and Parmesan cheese in a large bowl.
Then cook the vegetables and pasta.
Then mix everything together in a casserole dish and sprinkle with the remaining mozzarella.
Finally, cover with aluminum foil and bake in the Dutch oven for 25 minutes.

Chili lime corn on the cob: the barbecue classic

Corn on the cob is such a traditional food.
This recipe gives it a little twist and makes it quite tasty.
This recipe does not need to be adapted as it is already for camping.
If you are cooking directly over the campfire grate, be sure to wrap the corn on the cob in aluminum foil or clean the grate well.

Ingredients

• 4 peeled corn cobs
• 2 tablespoons butter
• 1/2 teaspoon chili powder
• 1/2 teaspoon grated lime zest
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preparations

Place the corn in a bowl, cover the bowl with wax paper and place it over the fire.
In the same way, put the butter in another bowl and wait until it melts.
Then stir in the chili powder, lime zest, salt and pepper and finally spread the butter mixture evenly over the cooked corn.

Soba noodles & grilled tofu: meat substitute

We made this dish for dinner and our family loved it!
To make it as easy as possible for us at the campsite, we did a lot of the prep work ahead of time; we boiled the noodles and made the dressing.
We used the campfire grill to grill the tofu and it turned out pretty darn tasty!
Click here for the recipe.

Ingredients

• 340g dried soba noodles
• 180 ml extra virgin olive oil
• 450g extra-firm tofu (drained and patted dry)
• 3 medium-sized garlic cloves
• 3/4 teaspoon fine-grained sea salt
• 3 small/medium shallots
• 3 small serrano peppers (chopped)
• 1 bunch (approx. 4 handfuls) coriander (stems trimmed)
• 1 teaspoon natural cane sugar (or brown sugar)
• 2 teaspoons fresh lime juice

Preparation

First, cook the soba noodles according to the instructions on the packet, salt them generously and then rinse them with water and oil.
You can leave them in a large plastic bag in the fridge overnight until ready to use!
The dressing is a little more challenging.
Crush the garlic and salt into a paste, then work in the shallots one at a time, as well as the peppers and coriander, a handful at a time.
The mixture should be fairly smooth.
Add the sugar and then the lime juice before gradually whisking in the olive oil.
Taste and adjust the flavors if necessary.
Cut the tofu into slabs, rub gently with olive oil and place on a medium-hot grill.
Cook until golden brown on one side, flip and grill the other side as well.
To assemble, sprinkle the soba noodles with a good amount of the dressing, leaving enough to generously drizzle over the tofu.
Place the tofu on top of the noodles and drizzle with more dressing.

BBQ baked sweet potatoes: a spicy taste sensation

This was another super simple yet tasty recipe.
There’s just something about potatoes cooked in aluminum foil that makes them extra tasty.
It doesn’t even require any preparation in advance, just throw in some aluminum foil and cook.

Ingredients

• 8 medium sweet potatoes
• 4 teaspoons olive oil
• 4 tablespoons Greek yogurt
• 1 sliced spring onion

Preparation

Rub each potato with a little oil and salt, then wrap them in a double layer of foil.
As soon as the barbecue coals glow red, place the potatoes directly on top.
Cook for 15 min.
turn with tongs, then cook for a further 15 mins.
Cook for a further 15 mins.
Remove one, unwrap it and check that it is cooked through.
Peel the top of the foil off each potato, slice open and cover with a spoonful of yogurt and a few slices of spring onion.

Campfire cake in orange zest: quick & easy

Not only was this recipe fun to make, but it turned out delicious!
We had never heard of this type of cooking before, so it was interesting to try it out.
Don’t worry, we saved all the oranges we cut out and ate them throughout the day.
Nothing needs to be made ahead of time, so this is a pretty easy recipe for a weekend camping trip.

Ingredients

• 4 oranges
• 150 g dark chocolate
• 100 g butter
• 2 eggs
• 60 g sugar
• 40 g flour

Preparation

First you have to cut a slice off the top of the orange.
Then remove the flesh from the orange.
Simply pour the muffin batter into the oranges.
Put the cap back on and wrap in aluminum foil.
Then place in the embers, wait approx. 15 minutes, carefully remove and leave to cool slightly.

Voilá orange cake