The Complete Caravan Chef: Around Australia with 30 Ingredients PDF
Preview The Complete Caravan Chef: Around Australia with 30 Ingredients
Contents Introduction The 30 Ingredients Savouries & Vegetables Soups Salads Pasta Rice Chicken Meat Seafood Sweet Treats Cook’s Notes Index Acknowledgements Dear fellow travellers, Introduction caravanners, boaties, cabin holidaymakers, campers, students, retirees, pensioners and foodies. Thank you for supporting my previous two cookbooks, Caravan Chef and Caravan Chef 2, and for sharing your stories. Over crackling fires under outback skies, in shopping centres and in the luxurious surroundings of five-star holiday parks, I’ve been privileged to listen to your tales, your needs and concerns. In my new book, The Complete Caravan Chef, I’ve combined the dishes included in my first two books, added 30 new recipes and addressed the issues you’ve raised. Apart from providing advice on what to pack, I’ve included recipes for thermal cooking pots, ovens and grillers. I’ve also created a section called ‘Sweet Treats’ to include some much-requested desserts. As in my previous books, I’ve used the same 30 ingredients, selected for their versatility, easy preparation, availability, light weight and long storage life. Of course, the recipes can easily be adapted to include a wider range of spices, vegetables and meats. The dessert ingredients are equally versatile, light and readily available. Happily, I’m still on the road and I continue to be inspired by the unique beauty of our country. I’ve progressed to a luxurious medium-sized caravan with a customised kitchen, including a fabulous fan-forced oven. I’ve also upgraded my cookware after discovering a new range of unique pans that are cleverly designed with the traveller in mind. I still enjoy the romance and magic of camping, and always welcome a chat while travelling. If you see my van with the ‘Caravan Chef’ logo on the side, please come over and say ‘Hi.’ Also, feel free to drop me a line via my website, www.caravanchef.com. Bon appétit, and safe travels. Eva Stovern The 30 Ingredients Salt If preferred, a salt substitute may be used. Olive oil I use cold-pressed extra-virgin olive oil. Use vegetable oil if deep-frying. Plain flour Cornflour Chicken stock powder I travel with powdered stock as it is lighter than liquid stock.
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