The Climber's Wife

Posts from the “Recipes” Category

Niçoise Salad

Posted on May 23, 2013

So Niçoise Salad is freaking delicious. It also, traditionally, (well, at least the Julia Child’s version) has way too many ingredients for camp cooking. On the other hand, you can easily pick and mix the ingredients and it will still end up completely delicious: the boiled egg is about the only thing that isn’t optional. I’ve tested this theory with what feels like hundreds of permutations – so long as you have at least two other ingredients with the egg it is going to be tasty. Essential ingredient: Egg/s (I like them cooked a bit over soft boiled and served warm but you can easily hard boil them and carry them cooked with you on your walk/to the crag) Optional ingredients: Tuna (canned in…

Tuna Pasta (that is actually tasty)

Posted on May 23, 2013

I am not usually a huge fan of canned tuna; it’s not exactly a refined or delicate flavour and it kind of stinks. The idea of tuna pasta, in particular, brings up vomitious memories of that revolting tuna mornay muck that made squelching noises when poked with a tentative fork and was impossible to swallow. On the other hand, tuna is unarguably deliciously salty, packs a protein punch and can be easily carried. It, along with it’s fair friend Ms Pasta, are also usually fairly cheap and widely available. So what to do with it? Ingredients Pasta (preferably fettuccini or even spaghetti at a pinch – spirals are far to evocative of mornay) Can of tuna (if at all possible get the one that…

Sneaky camp cooking tricks: pasta water

Posted on May 23, 2013

When you cook pasta, the water it is cooked in becomes starchy (and usually a bit salty if you salt the water). In a commercial kitchen you’ll cook pasta in the same water over and over during service – meaning that your water will become super starchy. At home the effect is a lot milder but while camping the effect is somewhere in between – because you’re likely to use a whole lot less water that usual to cook your pasta (hence why there are so many sad clumpy pastas served at campsites). Anyway, this water (“l’acqua di cottura” if you want to impress someone) can be retained and added to your pasta sauce. Basically it will make the sauce adhere better to the…

Barley delicious

Posted on May 23, 2013

So we made this delicious meal and then I googled the nutritional value of barley. Not only does barley have heaps of dietary fibre but a cup allegedly has 7% of your daily protein needs, 12% of your iron needs and a bunch of B vitamins. Handy. Ingredients Soaked barley (I used about 2 cups) Sausage (we had two very small boring supermarket beef ones) Garlic (heaps – finely chopped or squashed if your knife is blunt) Parsley Wild thyme (yeah! from the crag) Chilli Olive oil or butter Salt and pepper and random spices. Method Boil your barley for about 10 minutes or until it is cooked but still chewy. Drain and put to the side. Then fry up your garlic and sliced…

Easy dhal recipe – ideal for camping

Posted on April 24, 2013

This is a very easy and reasonably quick dhal to make – the cooking smell will drive all those cooking their 20th night of pasta-with-jar-of-tomato-sauce completely nuts.   Ingredients: Lentils (I used a standard brown lentil but a combination of masoor dahl and brown lentils would be lovely) Onion Garlic Oil Desiccated coconut (not essential but really makes the dish) Chilli (fresh or powdered to taste) water Packet of mystery spices that sound more or less indian – using the number of other packets to assist translation we discerned that ours contained black pepper, cinnamon, cumin and a bunch of other unknowns. If you travel with a spice rack and mortar and pestle toast these whole (along with the coconut) and then grind. Otherwise…