Do you have a great traveler recipe? We want to know!

Do you have what you think is a kick-ass recipe that’s easy to make when traveling? We want to know about it.

We’re looking for the kinds of dishes we can make in hostel kitchens or in apartment rentals as we travel, from ingredients we can find (relatively easily) in markets around the world, and using the tools we’ve come to expect in what’s billed as (but isn’t really) a “fully-equipped” kitchen. This is stuff that’s simple enough to make on the road, and also something that’s so delicious you actually like to cook it at home, too.

Do you think you’ve got just the recipe we’re looking for? Let us know! Leave a comment on this post with your recipe – if we like yours, we may feature it on BootsnAll!

There’s your challenge, travelers – get cooking!

photo by Piers Brown

Comments on Do you have a great traveler recipe? We want to know!

03 May 2012

Here’s my recipe – hope you like it! Thanks

Crunchy Salad

Half a white cabbage chopped finely
125ml sunflower oil
Brown sugar = quarter cup
White wine vinegar – quarter cup
15 ml soy sauce
1 single serve, packet of noodles
Handful of fresh snow peas (optional)
Handful of Sunflower seeds and chopped or flaked almonds

Blanch snow peas (or wash well and leave them raw)
Chop cabbage finely
Crunch up the noodles in your hand and put them with the seeds and nuts in a baking tray.
Dry roast them at a medium temperature in oven, or dry fry in a pan on stovetop, until they are toasted (turning brown, but not burnt)
Dissolve the flavoured noodle sachet with soy sauce, and add sunflower oil, brown sugar and vinegar, heat until sugar dissolves. (If the noodles don’t have a flavoured noodle sachet, then add a little curry paste or half a stock cube to add more flavour).
Mix cabbage and noodles, seeds and nuts and pour sauce over.
Serve immediately while ingredients are nice and crunchy.

Hope you like it.

Wandering Educators
03 May 2012

I’ve got this fish stew that I created in Ireland, and have made every since – in Scotland, up at our cottage, and in many apartment rentals on our travels since then. It’s fresh local seafood, herbs, carrots, celery, onions (or other veggies you can find), milk, wine, and sea salt. Everyone that’s tasted it loves it! I can’t wait to read more of the recipes – excellent topic!

04 May 2012

That fish stew sounds yummy… Do you have any amounts or instructions that might make it easier to write out as a recipe? And do you use white or red wine? (I’m guessing white…)

Spag bol. Easiest is to buy a packet of dry spaghetti mix (or pack some in your luggage. It’s THAT good.) Brown up some ground beef with onions and a few tomatoes and you’re good to go. Tastes like home and if you make a big pot of it, saves on food costs. I was three months on the road and it was awesome as a quick lunch or dinner.

I think a really tasty choice would be dumplings, they have loads of carbs to fill you up, you can bung almost anything in with them; spices, chillies etc. They soak up stews if you haven’t got much meat, or perhaps if you just have an old stock cube.

I think going off and finding all the ingredients for a particular recipe could potentially be a fun-filled adventure (cue, travel bloggers trying to make Yorkshire pudding in Marrakesh). But I think in general, you’re always best served by having a reasonable understanding of food generally, then you can always improvise something tasty with what you have to hand. Some of the best meals I’ve ever tasted were made by good cooks making tasty dishes from what they had and their own skill.

07 May 2012

We all know traveling has its frustrations, but why should having a nice filling meal be one of them? I’ll share with you a recipe for a French Gratin Dauphinois that I learned from a lovely Parisian friend while traveling. This vegetarian recipe serves 4, and it’s perfect if you’re in the mood to eat well with your fellow travelers. As long as you can access an oven, you’ll be the Couchsurfing, hostel-jumping version of Julia Child.

You’ll need:
1,5 kilos of potatoes (about 8 if the metric system isn’t your thing)
150g shredded Emmental, Conte, or Gruyere cheese (use Swiss in a pinch!)
25cl crème fraiche
1 liter milk
2 cloves garlic
Laurel and Thyme (optional)
Salt & Pepper

1. In a pot, bring the milk to a low boil while you cut your potatoes into thin, circular medallions. Boil the potatoes in the milk covered for about ten minutes. Add 3 or 4 full laurel leaves, some minced garlic (if you like), salt and pepper.
2. Preheat oven to gas mark 6 (or 400 degrees Fahrenheit)
3. While the potatoes boil, prepare a mixture of your shredded cheese, crème fraiche, and a pinch or two of thyme.
4. Rub an oven-safe casserole dish with garlic and some butter
5. Drain your potatoes thoroughly
6. Make a layer of potatoes in the casserole dish, and top it with the crème and cheese mixture. Repeat in layers until the casserole dish is full. Top it off with some more cheese, and put it in the oven for about 45 minutes, or until the top of the Gratin is golden brown.
7. To be sure everyone enjoys the meal, serve with a generous amount of Beaujolais red wine.

With recipes like this one, it’s easy to live the good life on the move. Visit @AbroadProblems on Twitter to share your humorous abroad adventures, and culture shock solutions with us, but for now Bon appétit!

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